Monday, February 6, 2012

Week 113—Flaxen Post

Mon – Dirty rice and buttermilk biscuits ("ChopChop" magazine)
Tues – Lasagna (meal exchange)
Weds – Cereal
Thurs Yogurt
Fri Pizza
Alts – fasting?
Desire to continue painting our upstairs this week is making me slack on fully planning this week's menu. I know, I know. This should work the opposite way, right? Plan the menu, then it's less to think about. Well, for now I'm just eager to get a paintbrush in hand, so I'll leave W-F as works in progress.

Hadn't cooked out of "Deceptively Delicious" for a few months when I chose the chicken nugget recipe last week. Turned out great—very flavorful, made with panko, sweet potatoes and flaxseed meal, which I had never cooked with before.

Anyone have experience with flaxseed meal? When do you use it? I was surprised to read on the package that it can be used as an egg substitute when mixed with water. That is crazy. Next Sunday brunch: scrambled flaxseed meal! Mm.

One moment please...

Compliments of Wikipedia
Flax is grown both for its seeds and for its fiber. Various parts of the plant have been used to make fabric, dye, paper, medicines, fishing nets, hair gels, and soap. Flax seed is the source of linseed oil, which is used as an edible oil, as a nutritional supplement and as an ingredient in many wood finishing products. Flax is also grown as an ornamental plant in gardens.

So there you have it. Happy cooking.

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