Stone Face Blog / Stone Face Vloggers

Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.

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Location: Northern Virginia, United States

I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.

Tuesday, September 30, 2014

Made-Ahead Meatballs

A few weeks ago, my wife went to the beach with her mother for a week. I made ahead 48 baked meatballs and homemade sauce. Divided into six equal meals of 8 meatballs each plus sauce, I froze them.

So, tonight's dinner of thawed-out meatballs was great (and simple) over rice cooker rice. The vegetable side was microwaved fresh carrots with butter and mint. Olives and buttered olive bread, too.

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Thursday, September 25, 2014

Chicken Schnitzel

Last night's dinner was matzo-crusted chicken schnitzel (cutlets). 

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Monday, September 15, 2014

Salad Lunch

Today's lunch is tomato basil salad with a simple vinaigrette, along with buttered olive bread toast and broiled halloumi cheese.

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Saturday, September 13, 2014

Dinner Party

We had friends over tonight, so we put together a dinner party. The appetizer was a bruschetta with Hilah Cooking tapenade, grilled halloumi, and basil.

Our next course was a chilled cucumber soup, using an Ina Garten ("The Barefoot Contessa") recipe.

Here's the tablescape for the soup course.

Our starch was a Hilah Cooking recipe of rice pilaf.

Our vegetable dish was roasted asparagus dressed with raspberry vinegar.

The entrée was roast salmon, using a Marc Bittman recipe.

Our friends brought wines to drink and an excellent fruit tart from Wegmans for dessert.

What an excellent evening!

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Wednesday, September 03, 2014

Leftovers Salad

Parsley, cherry tomatoes, kalamata olives, and feta cheese in a simple vinaigrette

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Tuesday, September 02, 2014

Greek Migas

We had leftover Greek potatoes and some pita from a local restaurant, so I made Greek Migas. 

First, I cut up and sautéed the pita until lightly crisp in olive oil. I took the pita out, then lightly sautéed, in a little more olive oil, a diced tomato with the Greek potatoes (also diced). I was out of onions, but the Mrs. Dash had dried onions.

Eggs were beaten with salt, pepper, Mrs. Dash dried herbs, and dried oregano. The eggs went into a heated the pan. Feta cheese was liberally sprinkled on top, and the eggs, vegetables, and cheese were lightly mixed. When it was slightly cooked, the pita was mixed in. 

Very nice supper! Next time, we'll have the Greek Migas in a warmed piece of pita and use fresh diced onion.

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