This was planned to just be an easy week of dinners. Light and simple was what I was going for:
Sun-leftovers--there was a lot from last week and Saturday evening we didn't have left overs
Mon-Chicken Lime Salad--similar to a taco salad but with cabbage and hint of lime chips
Tues-Chicken noodle soup
Wed-Bean Burritos
Thur-Cream of Tuna
Fri-Mixed Grain Casserole (This is a link to someone who has typed the recipe out. The original recipe is the Better Homes and Gardens cookbook)
Wednesday, November 10, 2010
Tuesday, November 9, 2010
Dinner . . . hmmmm
I have been drawing blanks this week due to time contraints (we are never going to be home this week!)
Thanks Sally for posting Valerie's gnocchi, I keep meaning to call and get the recipe from her. Anyway, this is the menu for the week:
M - Pulled Pork Sandwiches with baked potatoes
T - Tacos
W - Gnocchi and Rosemary Peasant Bread
T - Crockpot Chicken and Veggies
F - Leftovers
S - Vegetable Soup and biscuits
Thanks Sally for posting Valerie's gnocchi, I keep meaning to call and get the recipe from her. Anyway, this is the menu for the week:
M - Pulled Pork Sandwiches with baked potatoes
T - Tacos
W - Gnocchi and Rosemary Peasant Bread
T - Crockpot Chicken and Veggies
F - Leftovers
S - Vegetable Soup and biscuits
Wednesday, November 3, 2010
Busy Week
I've had a hard time finding time to sit down in front of the computer this week, so here is this weeks menu, even though it's half way over:)
Sun--homemade pizza (again); individual size this time so each person could decorate it their favorite way, Halloween style.
Mon--venison roast, mashed potatoes and salad (was supposed to be Sundays dinner, but plans changed when the kids reminded me of our Halloween tradition. It's funny how those things get started, I never realized the pizza thing was a tradition.
Tues--gnocchi and tarragon salad (my tribute to Valerie)
Wed--spaghetti squash
Thurs--chicken and pineapple, Thai style. A local market has cooking classes ($20 a class, but they give you a $10 gift card for the store so I consider it one of the best hidden secrets in our neck of the woods). So far I've taken a Chinese dumpling class and a Thai class. I really want to take one of the Indian ones, but they are always on the wrong night.
Fri--Chicken and broccoli pasta
Chef Greg's Potato Gnocchi (thanks to Valerie)
5-6 servings of instant potatoes (prepared as directed, but using a little less water and milk)
2 c flour
2 eggs
2 Tbsp butter or olive oil
1/2 tsp salt
3/4 tsp fresh ground pepper
fresh basil, if desired
Prepare the instant potatoes as directed so that they are a dry consistency, not gummy. Beat in the flour, eggs, butter/oil, salt, pepper and basil. When all are incorporated, turn the dough out onto a work surface and knead it gently for 3 minutes. It will be very soft. Spill a pile of flour onto the work surface and use it to coat your hands while you work with the dough. Pull off a lump of dough the size of a lemon and roll it into a long sausage as wide as your finger. Work from the center out, trying to make the roll even in width. Using a knife, cut the dough into pieces 3/4 inch long.
Bring large pot of water to boil, adding a little oil to the water to prevent the gnocchi from sticking together. Drop the gnocchi into the water about a dozen at a time, and cook them for 3 minutes or so until they float to the top. Remove with a slotted spoon, and add to a sauce of your choice. While one batch cooks, prepare another roll of dough as described above. The dough is soft enough that making too many bits ahead of time will all stick together. Continue until all the dough is used.
Extra gnocchi may be placed in a single layer on a cookie sheet and frozen. Remove to Ziploc bag when frozen and reheat in boiling water when ready.
This was really not that hard, just a little messy. Next time I'm doing a double batch and freezing some. They were a big hit.
Here's Valerie's recommended sauce:
6 Tbsp olive oil
5 cloves minced garlic
2 Tbsp Italian seasoning
1 chopped sweet onion
2 cans chopped tomatoes
salt and pepper
In a skillet add 4 Tbsp olive oil. Add garlic. Sprinkle seasoning in to skillet, along with salt and pepper. Cook on low heat until garlic is golden brown. Add chopped onion and cook until the onions turn translucent, stirring occasionally. Add 2 Tbsp more of olive oil and add canned tomatoes, with juice. Let mixture simmer for about 1 hour, until all flavors blended. Add gnocchi and serve.
Sun--homemade pizza (again); individual size this time so each person could decorate it their favorite way, Halloween style.
Mon--venison roast, mashed potatoes and salad (was supposed to be Sundays dinner, but plans changed when the kids reminded me of our Halloween tradition. It's funny how those things get started, I never realized the pizza thing was a tradition.
Tues--gnocchi and tarragon salad (my tribute to Valerie)
Wed--spaghetti squash
Thurs--chicken and pineapple, Thai style. A local market has cooking classes ($20 a class, but they give you a $10 gift card for the store so I consider it one of the best hidden secrets in our neck of the woods). So far I've taken a Chinese dumpling class and a Thai class. I really want to take one of the Indian ones, but they are always on the wrong night.
Fri--Chicken and broccoli pasta
Chef Greg's Potato Gnocchi (thanks to Valerie)
5-6 servings of instant potatoes (prepared as directed, but using a little less water and milk)
2 c flour
2 eggs
2 Tbsp butter or olive oil
1/2 tsp salt
3/4 tsp fresh ground pepper
fresh basil, if desired
Prepare the instant potatoes as directed so that they are a dry consistency, not gummy. Beat in the flour, eggs, butter/oil, salt, pepper and basil. When all are incorporated, turn the dough out onto a work surface and knead it gently for 3 minutes. It will be very soft. Spill a pile of flour onto the work surface and use it to coat your hands while you work with the dough. Pull off a lump of dough the size of a lemon and roll it into a long sausage as wide as your finger. Work from the center out, trying to make the roll even in width. Using a knife, cut the dough into pieces 3/4 inch long.
Bring large pot of water to boil, adding a little oil to the water to prevent the gnocchi from sticking together. Drop the gnocchi into the water about a dozen at a time, and cook them for 3 minutes or so until they float to the top. Remove with a slotted spoon, and add to a sauce of your choice. While one batch cooks, prepare another roll of dough as described above. The dough is soft enough that making too many bits ahead of time will all stick together. Continue until all the dough is used.
Extra gnocchi may be placed in a single layer on a cookie sheet and frozen. Remove to Ziploc bag when frozen and reheat in boiling water when ready.
This was really not that hard, just a little messy. Next time I'm doing a double batch and freezing some. They were a big hit.
Here's Valerie's recommended sauce:
6 Tbsp olive oil
5 cloves minced garlic
2 Tbsp Italian seasoning
1 chopped sweet onion
2 cans chopped tomatoes
salt and pepper
In a skillet add 4 Tbsp olive oil. Add garlic. Sprinkle seasoning in to skillet, along with salt and pepper. Cook on low heat until garlic is golden brown. Add chopped onion and cook until the onions turn translucent, stirring occasionally. Add 2 Tbsp more of olive oil and add canned tomatoes, with juice. Let mixture simmer for about 1 hour, until all flavors blended. Add gnocchi and serve.
Monday, November 1, 2010
Eames' dinner for the week
So last week I planned a wonderful menu, not taking into account it was the end of the month and I was trying not to go to the store. So this is somewhat of a rehash of last week, but here it is:
M - Beef Stew (Brandon was going to make this at a Scout training this last weekend and they ended up not, so now I have the ingredients) and biscuits
T - Tacos (actually these will be eaten at a friends since I am an election Judge and Brandon is busy with the scouts but it is dinner nonetheless)
W - Pigs in a Blanket and Garlic Fries
T - Green Enchiladas
F - Spaghetti
S - Pulled Pork -- now just to get the roast in the crockpot early enough for this to work.
M - Beef Stew (Brandon was going to make this at a Scout training this last weekend and they ended up not, so now I have the ingredients) and biscuits
T - Tacos (actually these will be eaten at a friends since I am an election Judge and Brandon is busy with the scouts but it is dinner nonetheless)
W - Pigs in a Blanket and Garlic Fries
T - Green Enchiladas
F - Spaghetti
S - Pulled Pork -- now just to get the roast in the crockpot early enough for this to work.
Monday, October 25, 2010
Mini Apple Pies
So I have been absent for a long time from here. Life.
We eat whatever I can conjure up on any given day, though I have a cauliflower and massive zucchini calling to be used.
Anyway, lately I have been obsessed with mini apple pies made in the muffin tin. I have the filling down now and the crust. My distress has come in the form of removing them without turning them to a pile of pie....
Suggestions? I might resort to a silicone muffin "tin" or muffin paper but that seems wrong for a pie.
We eat whatever I can conjure up on any given day, though I have a cauliflower and massive zucchini calling to be used.
Anyway, lately I have been obsessed with mini apple pies made in the muffin tin. I have the filling down now and the crust. My distress has come in the form of removing them without turning them to a pile of pie....
Suggestions? I might resort to a silicone muffin "tin" or muffin paper but that seems wrong for a pie.
October 24-30
Here's the menu for the week. It incluces a couple of stand bys because it's the end of the month and I'm crazy busy this week so I don't really have the energy to be trying new stuff.
Sun--German pancakes
Mon--Lasagna
Tues--Slow Cooker Mediteranean Chicken stew
Wed--Creamed Tuna
Thur--Chicken nuggets
Fri--Spaghetti
Sat--Ward Party
I'll post the recipe for the chicken stew later (it's been a long day and I don't feel like getting up and I can't find one similar to link to:)
Sun--German pancakes
Mon--Lasagna
Tues--Slow Cooker Mediteranean Chicken stew
Wed--Creamed Tuna
Thur--Chicken nuggets
Fri--Spaghetti
Sat--Ward Party
I'll post the recipe for the chicken stew later (it's been a long day and I don't feel like getting up and I can't find one similar to link to:)
Our Meals Oct 25-30
This is what we have planned for the week.
M- Pork Chops, Green Beans Almadine and Garlic Fries (Thanks Heather)
T- Green Enchiladas (Thanks Sally)
W-CrockPot Honey Rosemary Chicken and Potatoes
T-Chicken, Toasted Garlic & Veggie Pasta (recipe at end), I might use the leftover chicken from Wednesday
F- Spaghetti
S- Chili & Cornbread for a church Halloween party
Chicken, Toasted Garlic & Veggie Pasta (from Rachel Ray)
(printer friendly recipe)
1 Tbsp olive oil
2 chicken breast halves, chopped
1 lb pasta
1/4-1/3 olive oil
5 large garlic cloves, thinly sliced
1/4 tsp red pepper flakes
1 lg onion, finely chopped
1 med green pepper, finely chopped
1/2 tsp dried thyme
salt, to taste (about 1/4 tsp for me)
black pepper, to taste (about 1/4 tsp for me)
2 3/4 C chicken broth
1-10 oz box of frozen peas
1 small bag of frozen broccoli
3 T dried parsley
1 C grated Parmesan Cheese
1/4 tsp sliced almonds, toasted (opt.)
1. In a medium skillet cook heat 1 Tbsp olive oil and cook chicken until golden brown.
2. Cook pasta according to package directions, be sure to save about 1/2 C of the pasta water for the sauce.
3. In a large skillet heat the remaining olive oil over medium heat and add the sliced garlic. Cook until golden brown, careful garlic goes from golden to black quickly. Remove garlic to a paper towel lined plate.
4. Turn the heat up to med-high and add the red pepper flakes, onion, green pepper, thyme, salt and pepper. Cook, being sure to stir frequently, until the onions and green pepper are tender and the onions start to brown. Add the chicken stock and cook for about 4 minutes. Add the peas, broccoli, cooked chicken and 1/2 C pasta water (if doing GF & regular pasta be sure to get water from the GF pasta pan). Bring the sauce to a boil and add the parsley and garlic slices. Stir to combine and taste to determine if it needs more salt and pepper, add if necessary.
5. Pour sauce over pasta and and stir to combine. Add cheese and stir. If the sauce is too thick you can add more chicken broth. Pass cheese at the table for those who want more.
M- Pork Chops, Green Beans Almadine and Garlic Fries (Thanks Heather)
T- Green Enchiladas (Thanks Sally)
W-CrockPot Honey Rosemary Chicken and Potatoes
T-Chicken, Toasted Garlic & Veggie Pasta (recipe at end), I might use the leftover chicken from Wednesday
F- Spaghetti
S- Chili & Cornbread for a church Halloween party
Chicken, Toasted Garlic & Veggie Pasta (from Rachel Ray)
(printer friendly recipe)
1 Tbsp olive oil
2 chicken breast halves, chopped
1 lb pasta
1/4-1/3 olive oil
5 large garlic cloves, thinly sliced
1/4 tsp red pepper flakes
1 lg onion, finely chopped
1 med green pepper, finely chopped
1/2 tsp dried thyme
salt, to taste (about 1/4 tsp for me)
black pepper, to taste (about 1/4 tsp for me)
2 3/4 C chicken broth
1-10 oz box of frozen peas
1 small bag of frozen broccoli
3 T dried parsley
1 C grated Parmesan Cheese
1/4 tsp sliced almonds, toasted (opt.)
1. In a medium skillet cook heat 1 Tbsp olive oil and cook chicken until golden brown.
2. Cook pasta according to package directions, be sure to save about 1/2 C of the pasta water for the sauce.
3. In a large skillet heat the remaining olive oil over medium heat and add the sliced garlic. Cook until golden brown, careful garlic goes from golden to black quickly. Remove garlic to a paper towel lined plate.
4. Turn the heat up to med-high and add the red pepper flakes, onion, green pepper, thyme, salt and pepper. Cook, being sure to stir frequently, until the onions and green pepper are tender and the onions start to brown. Add the chicken stock and cook for about 4 minutes. Add the peas, broccoli, cooked chicken and 1/2 C pasta water (if doing GF & regular pasta be sure to get water from the GF pasta pan). Bring the sauce to a boil and add the parsley and garlic slices. Stir to combine and taste to determine if it needs more salt and pepper, add if necessary.
5. Pour sauce over pasta and and stir to combine. Add cheese and stir. If the sauce is too thick you can add more chicken broth. Pass cheese at the table for those who want more.
Wednesday, October 20, 2010
Just getting started...
OK, I'm just new to this blog. Thanks for the invite. I still don't have this week planned out, but can add as I make dinner. Here is this week's menu to this point.
Sunday - Grilled chicken with Crash Hot Potatoes
Monday - Peer leader fund raiser @ All American Pizza Grill
Tuesday - Tacos
Wednesday - Hamburger Stroganoff
Thursday - ??
Friday - ??
Saturday - ??
Sunday - Grilled chicken with Crash Hot Potatoes
Monday - Peer leader fund raiser @ All American Pizza Grill
Tuesday - Tacos
Wednesday - Hamburger Stroganoff
Thursday - ??
Friday - ??
Saturday - ??
Tuesday, October 19, 2010
Anderson Meals for Oct 18-24
Monday: Sausage Spaghetti, corn and fruit salad
Tuesday: Hawaiian Haystacks, green salad
Wednesday: Tostadas
Thursday: Salad Bar
Friday: Green Chile Cheeseburgers with garlic fries
Saturday: Cuban Breakfast (Anadama Bread/toast), fried egg,
cuban black beans, bacon, and mango salsa) and
kale/carrot salad
Sunday: Pork Roast, green bean casserole
Thanks Natalie for the invite to join! I am always looking
for some new ideas.
Monday, October 18, 2010
Eames Meals for the Week
M - Honey Nut Stir Fry
T - Hot Dogs & Potato Logs
W - Chicken Pasta Bake (basically adding Chicken to this recipe)
T - Enchiladas from Pioneer Woman
F - Potluck party with several of Brandon's USU students
S - Chili & Cornbread
T - Hot Dogs & Potato Logs
W - Chicken Pasta Bake (basically adding Chicken to this recipe)
T - Enchiladas from Pioneer Woman
F - Potluck party with several of Brandon's USU students
S - Chili & Cornbread
Sunday, October 17, 2010
October 17-23
So far, so good. All the new recipes have been a hit with most in the family and we have ended the week with a lot of yummy leftovers. So here is this weeks menu:
Sun--Crock Pot Honey-Rosemary Chicken (recipe at the end)--This one turned out really good and I imagine would work out great with some kind of pork roast. The kids thought I was cooking pork because of the smell. I almost always use rosemary with pork.
Mon--homemade pizza
Tues--Kielbasa Stew
Wed--Citrusy Black Beans
Th-Oriental Lettuce Wraps (I'll share the recipe next week if this turns out--I'm tweaking the original a bit so I don't want to share yet)
Fri--Fish sticks and home fries
Sat--leftovers
Crock Pot Honey-Rosemary Chicken and Potatoes (from the CSA recipe book)
5lbs boneless, skinless chicken thighs
1 Tbsp vegetable oil
1 lb potatoes, cut into cubes
2 med onions
4 cloves of garlic, minced
1/4 cup honey
2 Tbsp lemon juice
2 Tbsp cornstarch
1 Tbsp rosemary, coarsely chopped (I used dried and it was fine)
1 tsp salt
1/4 tsp pepper
Heat oil in large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 8 minutes. Place the potatoes, onion, and garlic in a large crock pot, top with chicken. Stir together honey, juice, cornstarch, rosemary, salt and pepper in small bowl. Pour over chicken. Cover and cook 6 to 8 hours on low or 3 to 4 on high.
I used chicken breasts and substituted sweet potato for half of the regular potatoes. I also thought the chicken breasts wouldn't produce enough "juice" so I added about half a cup of chicken broth before I added the sauce. The chicken breasts did get a little on the dry side, not too bad, but I think the thighs would be a little juicier. If I were to use a pork roast, I think I would put the meat in first. I also didn't use 5 lbs of meat, but closer to 2.
Sun--Crock Pot Honey-Rosemary Chicken (recipe at the end)--This one turned out really good and I imagine would work out great with some kind of pork roast. The kids thought I was cooking pork because of the smell. I almost always use rosemary with pork.
Mon--homemade pizza
Tues--Kielbasa Stew
Wed--Citrusy Black Beans
Th-Oriental Lettuce Wraps (I'll share the recipe next week if this turns out--I'm tweaking the original a bit so I don't want to share yet)
Fri--Fish sticks and home fries
Sat--leftovers
Crock Pot Honey-Rosemary Chicken and Potatoes (from the CSA recipe book)
5lbs boneless, skinless chicken thighs
1 Tbsp vegetable oil
1 lb potatoes, cut into cubes
2 med onions
4 cloves of garlic, minced
1/4 cup honey
2 Tbsp lemon juice
2 Tbsp cornstarch
1 Tbsp rosemary, coarsely chopped (I used dried and it was fine)
1 tsp salt
1/4 tsp pepper
Heat oil in large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 8 minutes. Place the potatoes, onion, and garlic in a large crock pot, top with chicken. Stir together honey, juice, cornstarch, rosemary, salt and pepper in small bowl. Pour over chicken. Cover and cook 6 to 8 hours on low or 3 to 4 on high.
I used chicken breasts and substituted sweet potato for half of the regular potatoes. I also thought the chicken breasts wouldn't produce enough "juice" so I added about half a cup of chicken broth before I added the sauce. The chicken breasts did get a little on the dry side, not too bad, but I think the thighs would be a little juicier. If I were to use a pork roast, I think I would put the meat in first. I also didn't use 5 lbs of meat, but closer to 2.
Monday, October 11, 2010
Thanks Sally!
First -- Love the redesign!
I have been thinking about this blog recently and how I wished I had new ideas. I am in such a slump. I have actually created a Menu Board
I have been thinking about this blog recently and how I wished I had new ideas. I am in such a slump. I have actually created a Menu Board
using my Silhouette with Vinyl Letters on the inside of the glass in the hopes of coming up with better ideas. I am still struggling. So, THANKS SALLY!!! I am going to invite some as well.
As you can see the above is our menu: In case you can't read my handwriting:
M-Hamburgers (Turkey Burgers) & Tater Tots
T - School Fundraiser at Tomato Cafe Restaurant (hopefully, there is something GF)
W - Chef's Salad
T- Quesadillas -- Brandon has been wanting me to make this Pizza Pocket one with tomatoes, hamburger, basil & provolone, I must admit it is to DIE for!
F - Mac & Cheese for the kids, I think we are going out.\
Invite to some new people
I just invited a bunch of new people, who I know have some amazing cooking skills, so I thought I'd say what the idea of this blog originally was. This was started as motivation for me (selfish, I know) to keep up a weekly menu. The original idea was post a weekly menu, with any recipes or helpful hints to share. The original idea is still there...I, however, have been not the greatest at keeping up with it. I'm attempting to rectify that and get back in the saddle again.
You are invited to do the same or you can just post a recipe here and there. Any contribution is welcomed and so is anybody for that matter, so pass this on. Also, if you have any websites or blogs that you find useful, please share and I'll post a link on the sidebar. So have a go and let us know what you are cooking.
You are invited to do the same or you can just post a recipe here and there. Any contribution is welcomed and so is anybody for that matter, so pass this on. Also, if you have any websites or blogs that you find useful, please share and I'll post a link on the sidebar. So have a go and let us know what you are cooking.
A New Recipe a Week
I've been in a funk lately...really since school got out, when it comes to cooking dinner. It's been the old stand bys week after week for a couple of months now, so this month I vowed to do something different (the post what's-for-dinner moan was getting a little old). I sat down at the beginning of the month surrounded by cook books and clipped out recipes, with the goal of coming up with one months menu with: 1. No repeats and 2. Very few old stand bys. This means a lot of new recipes to try out and I'll share the more successful ones with you. I also started doing my grocery shopping on Friday. I was getting really tired of having an empty pantry when it came to produce on Sunday.
Last weeks menu:
Sunday-Maple Roasted Chicken and veggies (recipe came via a Kroger mailer, but I couldn't find it on their site. The one linked is very similar, just red onions and add carrot pieces)--really it was just chicken thighs, sweet potato chunks, red onions and carrots with a mixture of maple syrup and olive oil poured over it and thyme sprinkled on top. Very yummy and Fall like.
Monday-Zucchini and Kielbasa--not a big hit with the family, but I loved it and it was very colorful. ( I switched on zucchini with a yellow squash)
Tuesday-Black bean and rice soup
Wednesday--spaghetti with homemade sauce
Thursday-Salmon and Spinach Latkes (recipe at the end)
Friday-Costco pizza
Saturday-now officially left over night
This weeks menu:
Sunday-Onion Egg Chicken
Monday-Green Enchiladas
Tuesday-Squash Soup
Wednesday-Homemade Mac and Cheese
Thursday-Oatmeal pancakes and fruit
Friday-Chicken Noodle Soup
Recipe from last week (I'll pick one a week to share):
Salmon and Spinach Latkes
(from the recipe book I got when I joined a CSA this summer)
1 7oz can wild salmon
2 med potatoes
1 cup spinach-wilted or steamed
1 small onion
3 T flour
1 large egg
dash salt and pepper
oil
Grate potatoes and onion into bowl. Squeeze to drain off excess moisture. Squeeze moisture from spinach. Clean salmon. Mix all together and add flour, egg, salt and pepper. Works best to use your hands. Heat skillet on med to high with oil to coat bottom of pan. Make patties about 4 inches in diameter. Cook until golden brown, about 3-4 minutes on each side.
--I only found a 14 oz can of salmon so I doubled this and it fed all of us with 3 leftover. Phil, Ethan, Clara and I really liked them. Jakob wasn't a fan of the spinach, but ate it without complaining. Sophia...well was being Sophia and took an hour to eat half of one.
This weeks recipe:
Green Enchiladas
(from a recipe that came in the box that the green Tabasco sauce I bought a couple of years ago come in)
1 lb fresh tomatillos (I'm going to look up exactly what these are because I'm curious about their story)
boiling salt water
1/2 cup chopped onion
1/4 cup Tabasco green pepper sauce
1/4 cup cilantro leaves
3/4 cup chicken broth
2 tbsp vegetable oil
1 cup sour cream
10-12 corn tortillas
2 cups shredded cooked chicken
1 cup shredded Monterrey jack cheese
Remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened; drain. (The skin starts to peel away when soft) Place tomatillos in food processor with onion, Tabasco sauce, cilantro and chicken broth; process until smooth.
Heat oil in large skillet over medium high heat. Add mixture and cook 5 minutes or till slightly thickened, stirring often (be careful pouring it in). Remove from heat and stir in sour cream.
To make enchiladas, dip tortilla in sauce and place about 2 tbsp of chicken across the middle (I scooped a little sauce on top of chicken--about 1 tbsp); roll up and place seam side down in a 13x9 baking dish. Pour remaining sauce on top; sprinkle with cheese. Bake in a 350* oven for 20 minutes or until heated through and cheese is melted.
This one was very yummy! I need to come up with something better than plain rice to serve it with. Any suggestions?
Last weeks menu:
Sunday-Maple Roasted Chicken and veggies (recipe came via a Kroger mailer, but I couldn't find it on their site. The one linked is very similar, just red onions and add carrot pieces)--really it was just chicken thighs, sweet potato chunks, red onions and carrots with a mixture of maple syrup and olive oil poured over it and thyme sprinkled on top. Very yummy and Fall like.
Monday-Zucchini and Kielbasa--not a big hit with the family, but I loved it and it was very colorful. ( I switched on zucchini with a yellow squash)
Tuesday-Black bean and rice soup
Wednesday--spaghetti with homemade sauce
Thursday-Salmon and Spinach Latkes (recipe at the end)
Friday-Costco pizza
Saturday-now officially left over night
This weeks menu:
Sunday-Onion Egg Chicken
Monday-Green Enchiladas
Tuesday-Squash Soup
Wednesday-Homemade Mac and Cheese
Thursday-Oatmeal pancakes and fruit
Friday-Chicken Noodle Soup
Recipe from last week (I'll pick one a week to share):
Salmon and Spinach Latkes
(from the recipe book I got when I joined a CSA this summer)
1 7oz can wild salmon
2 med potatoes
1 cup spinach-wilted or steamed
1 small onion
3 T flour
1 large egg
dash salt and pepper
oil
Grate potatoes and onion into bowl. Squeeze to drain off excess moisture. Squeeze moisture from spinach. Clean salmon. Mix all together and add flour, egg, salt and pepper. Works best to use your hands. Heat skillet on med to high with oil to coat bottom of pan. Make patties about 4 inches in diameter. Cook until golden brown, about 3-4 minutes on each side.
--I only found a 14 oz can of salmon so I doubled this and it fed all of us with 3 leftover. Phil, Ethan, Clara and I really liked them. Jakob wasn't a fan of the spinach, but ate it without complaining. Sophia...well was being Sophia and took an hour to eat half of one.
This weeks recipe:
Green Enchiladas
(from a recipe that came in the box that the green Tabasco sauce I bought a couple of years ago come in)
1 lb fresh tomatillos (I'm going to look up exactly what these are because I'm curious about their story)
boiling salt water
1/2 cup chopped onion
1/4 cup Tabasco green pepper sauce
1/4 cup cilantro leaves
3/4 cup chicken broth
2 tbsp vegetable oil
1 cup sour cream
10-12 corn tortillas
2 cups shredded cooked chicken
1 cup shredded Monterrey jack cheese
Remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened; drain. (The skin starts to peel away when soft) Place tomatillos in food processor with onion, Tabasco sauce, cilantro and chicken broth; process until smooth.
Heat oil in large skillet over medium high heat. Add mixture and cook 5 minutes or till slightly thickened, stirring often (be careful pouring it in). Remove from heat and stir in sour cream.
To make enchiladas, dip tortilla in sauce and place about 2 tbsp of chicken across the middle (I scooped a little sauce on top of chicken--about 1 tbsp); roll up and place seam side down in a 13x9 baking dish. Pour remaining sauce on top; sprinkle with cheese. Bake in a 350* oven for 20 minutes or until heated through and cheese is melted.
This one was very yummy! I need to come up with something better than plain rice to serve it with. Any suggestions?
Sunday, September 26, 2010
I know I haven't posted in a long time...
...and I don't have a menu to share, but rather 2 great recipes I tried for the first time and had success!
The first, more of a helpful hint rather than a meal. Jakob's birthday was this weekend and he wanted a cake of Europe (our b-day tradition is for me to make a cake to their request. It's been fun for me and the kids love coming up with something new every year). My genius idea was to cut out a paper template of a map of Europe, assign the countries one of 6 colors, cut them out using the template and piece them together on top of the cake like a puzzle. What to cut them out of though? I knew I didn't want to use fondant. That stuff is nasty tasting and costs a pretty penny. I thought about edible play dough (the peanut butter, powdered sugar kind), but knew that it came out brown. Then I remembered hearing about marshmallow fondant from my little sister. I found the recipe on line, set to making it and found that it was amazingly easy to work with and it takes color like no other frosting. These colors were made with the same amount of gel coloring that I would have put in frosting and ended up with a pastel shade. And the bonus, it tastes great (sugary but great). I thought the cake turned out really well too. Kind of a modern map look to it. Most importantly, Jakob was as happy as could be with the outcome.
The second recipe I tried was for a soup. I needed to take a soup to the pre-Women's Broadcast dinner and I wanted to try something a little different. I had read about the squash apple soup a couple of weeks ago and thought that I would try it for the first time that night. Not the best idea, I know, because I've had my share of failures with stuff I needed to take somewhere. This one however, is a keeper. Easy to make, simple ingredients, really healthy and really, really good tasting. You should add it to your fall soup repertoire.
The first, more of a helpful hint rather than a meal. Jakob's birthday was this weekend and he wanted a cake of Europe (our b-day tradition is for me to make a cake to their request. It's been fun for me and the kids love coming up with something new every year). My genius idea was to cut out a paper template of a map of Europe, assign the countries one of 6 colors, cut them out using the template and piece them together on top of the cake like a puzzle. What to cut them out of though? I knew I didn't want to use fondant. That stuff is nasty tasting and costs a pretty penny. I thought about edible play dough (the peanut butter, powdered sugar kind), but knew that it came out brown. Then I remembered hearing about marshmallow fondant from my little sister. I found the recipe on line, set to making it and found that it was amazingly easy to work with and it takes color like no other frosting. These colors were made with the same amount of gel coloring that I would have put in frosting and ended up with a pastel shade. And the bonus, it tastes great (sugary but great). I thought the cake turned out really well too. Kind of a modern map look to it. Most importantly, Jakob was as happy as could be with the outcome.
The second recipe I tried was for a soup. I needed to take a soup to the pre-Women's Broadcast dinner and I wanted to try something a little different. I had read about the squash apple soup a couple of weeks ago and thought that I would try it for the first time that night. Not the best idea, I know, because I've had my share of failures with stuff I needed to take somewhere. This one however, is a keeper. Easy to make, simple ingredients, really healthy and really, really good tasting. You should add it to your fall soup repertoire.
Monday, April 19, 2010
I'm feeling inspired
Thanks Cynthia for starting back up. I must admit I have been in crisis mode for what feels like the last 3 months, and our meals show it. So this week I WILL PLAN! And, hopefully, follow the plan.
M - Grilled hamburgers/hotdogs with baked beans
T - It's Brandon's birthday, and he wants a picnic with potato salad, sandwiches, and other stuff that he/I haven't decided on yet.
W - Shepherd's Pie (Cynthia talking about it made me want some badly -- my recipe is at the end)
Th - We are eating out, I have the RS coming for a Movie night and I don't want to cook dinner and clean it up.
F - Chicken and baked potatoes/sweet potatoes depending on who wants what
S - Taco Salad
1 lb hamburger
1 small onion
1 clove garlic, minced
salt & pepper to taste
2 cans green beans, drained
1 can mushroom pieces and stems, drained
1 can cream of mushroom soup (if not GF)*
1/4 soup can milk
Grated Cheese, if desired
1. Boil Potatoes (I don't peel them) until they are fork tender. Mash them, with the skins, if desired.
2. Meanwhile, in an oven proof skillet, cook hamburger with onion until light brown, add garlic and salt and pepper and cook until well browned. Add beans and mushrooms and cook until hot. Add cream of mushroom soup and milk. Top with mashed potatoes leaving a hole in the center. Top with cheese, if desired.
3. Cook in a 350 oven for 30 minutes.
*If I am making it GF I just make a thick mushroom white sauce. I drain another can of mushrooms (reserving liquid) and saute them with onion and garlic in butter, add 2 T potato flour to make a roux. Then using the drained liquid from a can of mushrooms plus milk to make 1 cup I add that plus some oregano and Worcestershire sauce. Boil until thick. Often I make all the ingredients for the "pie" and then I portion some meat into a small casserole dish to add the GF sauce to and cover it with potatoes and make a regular for the rest of us.
M - Grilled hamburgers/hotdogs with baked beans
T - It's Brandon's birthday, and he wants a picnic with potato salad, sandwiches, and other stuff that he/I haven't decided on yet.
W - Shepherd's Pie (Cynthia talking about it made me want some badly -- my recipe is at the end)
Th - We are eating out, I have the RS coming for a Movie night and I don't want to cook dinner and clean it up.
F - Chicken and baked potatoes/sweet potatoes depending on who wants what
S - Taco Salad
Shepherd's Pie
5 potatoes1 lb hamburger
1 small onion
1 clove garlic, minced
salt & pepper to taste
2 cans green beans, drained
1 can mushroom pieces and stems, drained
1 can cream of mushroom soup (if not GF)*
1/4 soup can milk
Grated Cheese, if desired
1. Boil Potatoes (I don't peel them) until they are fork tender. Mash them, with the skins, if desired.
2. Meanwhile, in an oven proof skillet, cook hamburger with onion until light brown, add garlic and salt and pepper and cook until well browned. Add beans and mushrooms and cook until hot. Add cream of mushroom soup and milk. Top with mashed potatoes leaving a hole in the center. Top with cheese, if desired.
3. Cook in a 350 oven for 30 minutes.
*If I am making it GF I just make a thick mushroom white sauce. I drain another can of mushrooms (reserving liquid) and saute them with onion and garlic in butter, add 2 T potato flour to make a roux. Then using the drained liquid from a can of mushrooms plus milk to make 1 cup I add that plus some oregano and Worcestershire sauce. Boil until thick. Often I make all the ingredients for the "pie" and then I portion some meat into a small casserole dish to add the GF sauce to and cover it with potatoes and make a regular for the rest of us.
Week of April 19th
So I have planned another week!! It has to do with being on a tight budget. Still in Crazy-Christmas-Unexpected-Travel recovery. Anyway, I’ve had to improvise a bit last week with the cranberry chicken. Thought I had everything only to find I was out of the Russian/Catalina dressing for the dish. Oy. BH&G to the rescue. Turns out there is a recipe for Russian dressing (pg 945). I added minced onion and garlic (sautéed first) and it turned out exactly the same as the store bought dressing.
Then today I have Sheppard’s Pie on the menu. Well the kids don’t care for this dish much. I think the flavor that they don’t like is the Worcestershire sauce. I have been trying to find the right mix to make it tasty and moist. Most recipes just have you throw the meat and veggies in the dish, top with potatoes and call it good. So I made a gravy-ish mix (for chicken pot pie pg. 860, BH&G) to toss the meat and veggies in….YUM. I mixed in mozzarella with the potatoes along with butter, sour cream and S&P. I will top it off just before baking with grated cheddar cheese. Oh and I added a sprig of chopped fresh sage (at least I think it is sage!) Also added the last of the tofu. I am excited and hope they will like it. I'll try and take a picture tonight and add it later.
Happy Eating!
Monday: Shepard’s Pie with Fresh Buttermilk bread
Tuesday: Dinner out or Quesidillas
Wednesday: Tuna Casserole
Thursday: Quiche and salad with roasted potatoes
Friday: Pancakes for the two younger ones. We’ll be in Nashville for the CMM
Saturday: whatever we can find. Eggs and Toast most likely
Sunday: Northwoods Wild Rice Soup from Emily Sanderson with whole wheat rolls.
Thursday, April 1, 2010
So Tofu....
We are eating mostly whatever is on hand I have occasionally over the past few absent months planned meals.
This week and the next 4 leading up to the country music marathon are going to require more planning on my part. We are all running. Yes, even the two oldest kids while the younger two are in the jogging stroller pushed by my strong man:)
I bought tofu for miso soup. Yum. But now I have almost a whole brick of firm silky tofu hanging out in the fridge. Any suggestions? Tofu is a great food but I'm not sure what to do with it.
Monday--Olive Garden for Lizzy's 9th birthday (followed by lemon pie with whipped cream)
Tuesday--Potato Bacon Soup with homemade rolls (these are my new favorite) and pumpkin bars
Wednesday--Repeat Tuesday!
Thursday--i am undecided but it can't be soup!!
Friday--Date night
Saturday--Conference so something crockpot
This week and the next 4 leading up to the country music marathon are going to require more planning on my part. We are all running. Yes, even the two oldest kids while the younger two are in the jogging stroller pushed by my strong man:)
I bought tofu for miso soup. Yum. But now I have almost a whole brick of firm silky tofu hanging out in the fridge. Any suggestions? Tofu is a great food but I'm not sure what to do with it.
Monday--Olive Garden for Lizzy's 9th birthday (followed by lemon pie with whipped cream)
Tuesday--Potato Bacon Soup with homemade rolls (these are my new favorite) and pumpkin bars
Wednesday--Repeat Tuesday!
Thursday--i am undecided but it can't be soup!!
Friday--Date night
Saturday--Conference so something crockpot
Wednesday, February 3, 2010
I know we are all still eating
January was kind of a 'blah' month for me. You can call it post holiday unwind/let down, but I really didn't feel like doing much. However, I need to get back into the swing of things and get my life a little more organized. That being said, it's time to get back to preparing a menu. Here it is for this week:
M--Chicken stir fry
Tues--Pork chops, mashed potatoes and salad
Wed--black beans and rice
Th--chicken noodle soup
Fr--chili and biscuits
Sat--left overs
Sun--baked potatoes and salad bar
M--Chicken stir fry
Tues--Pork chops, mashed potatoes and salad
Wed--black beans and rice
Th--chicken noodle soup
Fr--chili and biscuits
Sat--left overs
Sun--baked potatoes and salad bar
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