Tuesday

It's Thursday, actually. Just ignore that.

Tuesday's menus were Baked Chicken Livers (I used the normal part of the chicken!), Zucchini with Onions and Parsley, brown rice, and Coffee Delight.

It was all really good. I set the little table we have on our porch and we dined al fresco.

My husband liked the Coffee Delight. He was so excited that I didn't because that meant more for him. Sad story, though. I packed the remaining two cups in his lunchbox for Wed. They were in their little molds and I used little tiny shower cap-like hats to cover them. BIG mistake. His lunch box got tipped over in the car and the Coffee Delight was no longer delightful. He wants me to make it again.

The Zucchini with Onions and Parsley is actually listed as CARROTS with Onions and Parsley in the book. Somehow I managed to miss putting them on my grocery list, so I improvised. They were summery and delicious!

The chicken turned out very nice. It was basic baked chicken, but the little sifting of flour gave an extra texture level. For the "seasoning" I used cayenne, salt, and granulated garlic.

Baked Chicken Livers (3 servings = 403 calories)

9 oz. chicken livers
1 tsp. flour
1 tsp. butter
Sprinkle of seasoning

Wash chicken livers, season. Sift over light sprinkling of flour; dot with butter. Place in a shallow pan. Preheat oven at 400 for 10 minutes (I preheated until the light went off). Bake chicken livers for 25 minutes.

Carrots with Onion and Parsley (4 servings = 145 calories)

3/4 cup boiling water
1/2 tsp. salt
1/2 tsp. sugar
6 young carrots, quartered
1 small onion, chopped
2 tsp. parsley, chopped

Add salt and sugar to the boiling water in a large skillet. Add the carrots, quartered, and the chopped onion. Cover; cook until carrots are tender, about 10 minutes. Add the parsley and cook 2 minutes. Season to taste with salt and pepper.

Coffee Delight (4 servings = 294 calories)

1/2 envelope unflavored gelatin (1 1/2 tsp.)
1 tbsp. sugar
1 tsp instant coffee (I used Maxwell House)
1/8 tsp. salt
1 med. egg, separated
7/8 cup water
1/2 tsp vanilla
2 tbsp. sugar
2 tbsp. ice-cold water (I skipped this)
2 tbsp. non-fat dry milk (I skipped this)

Mix gelatin, 1 tbsp. sugar, instant coffee and salt together thoroughly in the top of a double boiler. (Click HERE to read about my makeshift double boiler.) Beat together the egg yolk and the 7/8 cup water. Add to gelatin mixture and cook over boiling water, stirring often until gelatin is thoroughly dissolved, about 8 minutes. remove from heat; add the vanilla. chill to unbeaten egg-white consistency. (I accidentally chilled too long. It was fine. It just made it "choppy" looking.) beat the egg white until stiff; beat in the 2 tbsp. sugar. Fold in gelatin mixture. Beat the 2 tbsp. ice-cold water and the 2 tbsp. non-fat dry-milk solids together with a rotary beater until stiff and mixture stands in peaks. Fold into gelatin mixture. Turn into 4 sherbet glasses. Chill until firm.