We had a great weekend. It was full of some family time – going to eat lunch in Lowry at North County and having LM ice cream at Rocket Ice Cream. We had brunch items at NC and we’ll be going back for their drinks and to try the tacos. The skillet was great, the churros were amazing, Bethany said her quinoa bowl was the best ever and Grace had stuffed French toast and since there was none left – it was also good. They have a cute space, nice patio and coastal CA/Mex Baja food.
What can I say about Rocket Ice Cream….it’s got jets that spurt out a water mist that makes it look like the rocket is taking off, also their ice cream is all LM, so it’s good.
Then we spent some time at home, reading and watching TV. Before dinner we went over to 7-11 for BYOC Slurpee day. I got a 1/2 gallon of cherry on top and mango chile on the bottom.
After dinner James and I went to the park to hear the jazz band Swing Shift. I ended up dumping the last of the Slurpee into a glass and adding Deep Eddy vodka – not bad!
Sunday I went to church, I thought we had to work, but that’s next weekend. James mowed and I read, then we asked the girls if they wanted to go on a drive with us. Nope. So James and I headed to Old Colorado City and had lunch at an Irish pub called Alchemy. There was a car show going on up and down the street, so after Irish onion soup, beer and cheese soup and undone pretzels we headed out to look.
We went over to Garden of the gods for a hike.
We went by the store on the way home, got burgers and brats to grill and watched The Hunt for Red October during dinner.
The week – co-op postings start, eclipse part at the library, park day, swimming in the chutes, water sampling, NIA, spa day, hikety-hike, corn roast fest, church and working in the 4’s rooms at church….I feel like I’m forgetting something – oh yeah, and we ‘start school’ this week.
Dinners – (starting M) – beans and sausage with foccacia bread (we didn’t have it last week), chicken maffe, beef tip stroganoff, chicken and sausage gumbo, herbed butter salmon.
1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1/4 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
Preheat oven to 415 degrees F.
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
Bake in preheated oven 20 minutes until golden brown.
4 lb chicken pieces, such as thighs, legs or breasts
2 tbsp vegetable oil
1 tsp salt
1 tsp ground black pepper
2 tsp chopped garlic
1 1/2 tsp minced shallot
1 1/2 tsp ground cayenne pepper, or to taste
1 small yellow onion, finely diced
1 small red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1 carrot, finely diced
1 garlic clove, minced
1 tsp finely diced and seeded jalapeño pepper
4 cups chicken broth or stock
1/2 cup smooth peanut butter (I’m using almond butter)
1 tbsp tomato paste
1/2 tomato, seeded and diced
1 tsp chopped fresh thyme
1 tsp peeled, grated fresh ginger
1/2 cup coconut milk (I’m using almond milk)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped cilantro for garnish
Stir together the ‘Spice Rub’ ingredients and rub onto the chicken pieces. Heat 1 tablespoon of oil in a large nonstick skillet over medium high. Add the chicken in batches and brown on all sides, then transfer to a platter or bowl. Add 1 tablespoon of oil, onion, bell peppers, carrot, garlic and jalapeno to the pan, then cook about 5 minutes until the vegetables are soft.
Add the chicken broth and simmer about 20 minutes uncovered. Reduce the heat to medium-low, and stir in the remaining sauce ingredients, and simmer for two minutes. Return the browned chicken to the skillet and cook 30-45 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Garnish with chopped cilantro and serve over rice.
You can also brown the chicken and dump everything into the crockpot for 4-6 hours.