We finally made it to Penzey's store in Richmond (3400 Cary St.) We met MiL in Lowe's first to pay for our new storm door - my birthday gift. And then we headed towards Cary St. The store was a bit hard to find, only because Cary St is a one way street with a lot of little stores. The store is near the VEC (Emergency Vet) so that helped me in knowing that there was a parking lot back behind there. We walked around and headed in. As we were walking in, hubby asked, "You've never been in one, right?" I confirmed this and he groaned, "We're going to be here forever." We weren't, and I used birthday money. I was able to get two spices free, one from the catalog and one from their magazine: Barbecue 3000 and Tuscan Sunset. I used the Tuscan Sunset Saturday night when I made Meatball subs. It's a salt-free Italian-style seasoning and it worked great in the meatballs as the seasoning.
I didn't pick up a whole lot and most are small bottles
Aleppo pepper ground - it's a turkish pepper that isn't too spicy and I've seen mentioned in a few places recently
Lemon extract: for when I made madelines for hubby since I don't keep lemons on hand
wasabi powder - for hubby
Brady St Cheese sprinkle - something I got as a sample a while back (I was still in college if that tells you how long it's been) that I've liked on pasta when I just fix some for myself
Smokey 4S- their seasoned salt with smoked paprika in it
Pasta Sprinkle - Italian seasoning kinda thing for pasta that also received as a sample at first that I liked
Shallot seasoning- something I've wanted to try
Vindaloo seasoning - hubby loves vindaloo (thanks to Red Dwarf) and usually I use a paste I get at the Indian grocery store
Tandoori seasoning- I love tandoori
Sate seasoning- thought I'd try it - it's not the peanut butter sauce, just for the meat
broken anise stars (this is a regular, I'm out and it's hard to find them here I usually get this at the Mennonite place near my mom's)
Breakfast sausage seasoning - I'm still trying to find a mix that I like
I did find out they don't make the Bay leaf seasoning that I loved anymore. :( I've used up the last of the large bag that mom and I split. *SIGH* It was great and I will miss it.
On Sunday we watched "The Godfather Part II" and it's a good thing that the meatballs were Saturday night. ;)
Recipe reviews for the Clean Eating mag:
Pasta Roll-ups with Turkey and Spinach: I don't like cinnamon in it - but I knew that going in. Even decreasing it to 1/4 tsp I still didn't like it. Hubby liked it fine. Next time I'll use my usual Italian seasoning though.
Spicy Chicken with Brown Rice Pilaf - Wonderful chicken. Hubby and I thought the pilaf needed more salt and pepper though.
Chicken and Rice Soup with Spring Vegetables- Tasty though I did use leftover turkey broth and turkey instead of chicken. No other changes except adding polutry seasoning, celery and onions.
Curried Chicken Salad with Tropical Fruit - YUM! Next time chop the tropical fruit a bit smaller, mine was in quite large chunks.
Turkey Meatball Subs- Double yum! I used Penzey's Tuscan Sunset (salt-free seasoning) instead of just oregano. Hubby ate 3!
Ok - My menu Plan for this week:
for more ideas: It's being held at Heavenly Homemakers since I'm an Organizing Junkie is on Vacation this week.
Monday (tonight): Fried rice (using leftover rice pilaf and some stir-fried veggies I used as a side dish)
Tues: Leftover soup
Wednesday: James BBQ (recipe below- I'm using in the Crock Pot and it works with deer meat too)
Thurs: Pork solvoki (might change - I've got pork cubes in the freezer might use the vindaloo seasoning instead)
Friday: Bratwurst (July 4th)
Saturday & Sunday: Leftovers
* Exported from MasterCook *
James Beef Barbecue
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lbs beef roast
4 Bermuda Onions -- cut into 1/8" thick rings
Add to taste:
2 Tbsps Horseradish
2 Tbsps Mustard
1 C Ketchup
2 Tbsps Browning Sauce -- optional (Kitchen Boquet)
2 Tbsps Worcestershire Sauce
Add just enough water to cover onions. Add meat and stock, then mustard,
catsup, etc... Bring to a boil for 1/2 hour. Let simmer for 1 hour until
meat falls apart.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 395 Calories; 24g Fat (54.8%
calories from fat); 26g Protein; 19g Carbohydrate; 2g Dietary Fiber; 87mg
Cholesterol; 694mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 2 1/2
Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0