This week we’re busy with the normal school year activities: piano/voice lessons, choir, soccer, homework, and studying for tests and quizzes, as well as dealing with our new sleep and wake schedules. Our garden is still producing tomatoes, eggplant, green beans, zucchini, and squash, so we’re so we’re still trying to come up with new ways to prepare our bounty. If I had thought of it Since today is the first total solar eclipse that has been visible from the United States since Feb 26, 1979, I’m making “Solar Eclipse Cheese Burgers” in honor of the occasion.
Monday: Solar Eclipse burgers and fries. Instead of a bright surface (the sun) covered by a dark surface (the moon), I’m going to cover the dark surface of the burger with bright circles of yellow or white cheese (choose your favorite), cut into circles that just allow the edge of the burger to show around the edges to simulate the eclipse (sort of in reverse). I may even try to make some that show the partial eclipse that we are able to see from our home here in Arkansas. I think it will be a fun dinner to create after watching the eclipse with our daughters.
Tuesday: Fried rice with leftover chicken from Sunday. Scramble 2 eggs with 1 tbsp water and pour into greased skilled. Rotate pan so egg covers the bottom of pan, omelet style. Flip egg over to finish cooking then remove from pan and cut into ribbons to stir into fried rice just before serving. Dice up ¼ cup each onion, carrots, celery, mushrooms, cabbage, or whatever other vegetables you have in your crisper (squash, zucchini, peppers). Or add approximately 1/4 cup of these items from your cupboard (water chestnuts, bamboo shoots) or freezer (green peas). Sauté veggies, season with soy sauce, ginger paste, Worcestershire sauce, oriental seasoning, sesame oil to your taste. Stir in 1 cup leftover chicken, pork, ham, shrimp, and 2 cups cooked white rice. Adjust seasonings and mix in egg slices.
Wednesday: Flatiron steak, baked potatoes with butter and sour cream, and green beans. We’re still getting green beans from our garden so they’ll make a lovely side with steak and potatoes.
Thursday: Garlic Cajun Shrimp with slices of baguette for dipping. This is a family favorite! We have it several times each summer and every time we go to the beach. You need lots of good bread to sop up the sauce that the shrimp cook in. Leftover (peeled) shrimp and sauce (if you have any) are great over linguine pasta. I’ll share the full recipe before Thursday.
Friday: Roasted eggplant with spinach, quinoa, and feta cheese alongside grilled chicken. We found this recipe on Pinterest and it sounds like a great new way to serve eggplant. We can’t wait to try it.