Hey ladies,
I think I'll sign off for a while . . . if anyone is interested in this again at some point, send me an email to let me know. Thanks! Hope all is well with all of you! :)
Kathy
Wednesday, September 25, 2013
Wednesday, September 18, 2013
Menu plan and burger question
Wednesday: Grilled salmon, buttered noodles, peas: my kids' dreams come true! :)
Thursday: Oven fried chicken, roasted carrots, sauteed spinach, hashbrowns
Friday: Lasagna, garlic bread, green beans, salad
Saturday: Homemade ravioli day! (First time ever - I'll let you know how it goes!), fruit salad
Sunday: Really Good chili, cornbread
Monday: Chicken and noodles, brocolli
Question: I refuse to cook more than one pound of ground beef for one meal in this family. This works fine for everything (ie tacos, spaghetti, chili, etc) but not so much for burgers. So I am always adding stuff to the ground beef to stretch it so I can make 6 bun-sized burgers. Do any of you have any secrets to success? Usually I use cooked mushrooms, eggs, bread crumbs, etc . . . last night I resorted to cooked zucchini, ground up in the food processor with (uncooked) oatmeal and an egg. It looked really gross, and the patties completely fell apart on the grill . . . but 100% of my critics gobbled it up and begged for more. (I even told them there was zucchini in it to try to make them eat less!!) :) I am looking for something that holds the patties together better. Any ideas? (It seems that the grass-fed beef already makes patties that are harder to keep together, so I am starting behind!) Thanks for your help!!
Hope you are all having a good week!
Love,
Kathy
Thursday: Oven fried chicken, roasted carrots, sauteed spinach, hashbrowns
Friday: Lasagna, garlic bread, green beans, salad
Saturday: Homemade ravioli day! (First time ever - I'll let you know how it goes!), fruit salad
Sunday: Really Good chili, cornbread
Monday: Chicken and noodles, brocolli
Question: I refuse to cook more than one pound of ground beef for one meal in this family. This works fine for everything (ie tacos, spaghetti, chili, etc) but not so much for burgers. So I am always adding stuff to the ground beef to stretch it so I can make 6 bun-sized burgers. Do any of you have any secrets to success? Usually I use cooked mushrooms, eggs, bread crumbs, etc . . . last night I resorted to cooked zucchini, ground up in the food processor with (uncooked) oatmeal and an egg. It looked really gross, and the patties completely fell apart on the grill . . . but 100% of my critics gobbled it up and begged for more. (I even told them there was zucchini in it to try to make them eat less!!) :) I am looking for something that holds the patties together better. Any ideas? (It seems that the grass-fed beef already makes patties that are harder to keep together, so I am starting behind!) Thanks for your help!!
Hope you are all having a good week!
Love,
Kathy
Wednesday, September 4, 2013
Back to School . . . 3 for 4! :)
Grace is back in school today . . . just 3 mornings a week. Liam and I did the annual drop-off then walk to the coffee shop for a celebratory brew. I think that in 2 years, the drop-off might be followed by a walk to a different kind of brew! :)
I have a longer meal plan . . . nice to get back into a routine again.
Monday: Salmon, brown rice, garden fare
Tuesday: grilled meat and veggie foil packets (chicken, steak, zucchini, white and sweet potato, red onion, red pepper, garlic, mushrooms), popovers (was supposed to be Irish brown bread, but I ran out of whole wheat flour!!)
Wednesday: Spaghetti (made with garden tomatoes) and meat sauce, salad
Thursday: (Liam at work, me out to dinner with a friend, YIPEE!): hot dogs, corn on the cob, melon
Friday: Chicken in the crock, mashed potatoes and gravy, broccoli
Saturday: Parish Picnic!
Sunday: Ham, sweet potato casserole, green beans, salad
Monday: Sirloin steak fajitas (crock pot)
Tuesday: Grilled fish, grilled veggie quinoa
Wednesday: Stuffed baked potatoes (leftover ham, cheese, veggies, etc)
Thursday: Pesto Making Day! (Pesto pasta for dinner, of course.) :)
Friday: Plan to go to Bloomington
Saturday: Hamburgers, peas, oven fries, tom-basil-mozz
Sunday: Cube steak, mashed potatoes and gravy, roasted carrots, salad
Hope everyone is doing well!
Love,
Kathy
I have a longer meal plan . . . nice to get back into a routine again.
Monday: Salmon, brown rice, garden fare
Tuesday: grilled meat and veggie foil packets (chicken, steak, zucchini, white and sweet potato, red onion, red pepper, garlic, mushrooms), popovers (was supposed to be Irish brown bread, but I ran out of whole wheat flour!!)
Wednesday: Spaghetti (made with garden tomatoes) and meat sauce, salad
Thursday: (Liam at work, me out to dinner with a friend, YIPEE!): hot dogs, corn on the cob, melon
Friday: Chicken in the crock, mashed potatoes and gravy, broccoli
Saturday: Parish Picnic!
Sunday: Ham, sweet potato casserole, green beans, salad
Monday: Sirloin steak fajitas (crock pot)
Tuesday: Grilled fish, grilled veggie quinoa
Wednesday: Stuffed baked potatoes (leftover ham, cheese, veggies, etc)
Thursday: Pesto Making Day! (Pesto pasta for dinner, of course.) :)
Friday: Plan to go to Bloomington
Saturday: Hamburgers, peas, oven fries, tom-basil-mozz
Sunday: Cube steak, mashed potatoes and gravy, roasted carrots, salad
Hope everyone is doing well!
Love,
Kathy
Monday, September 2, 2013
Oatmeal Pancakes
At Ann Marie's request (great to see you, by the way!!), I am posting our oatmeal pancake recipe. It is actually from Runners' World, and is entitled "America's Healthiest Breakfast". So you can't go wrong! This is our go-to recipe . . . though we usually just eat it with real maple syrup, vice the homemade blueberry syrup in the recipe. Enjoy! :)
Soak 1 1/2 cups rolled oats in 1 cup of buttermilk in a small bowl for 15 minutes. (You know the buttermilk trick, right? To make homemade buttermilk, just put 1 TBSP of vinegar into a 1 cup measure and fill it the rest of the way up with milk. Let sit 5 minutes and WALLA! Buttermilk!) :)
Combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground cinnamon in a medium bowl.
Whisk 2 large eggs together with 2 large egg whites (who are we kidding here. I just use 4 whole eggs. Why leave out the most nutritious part??!) in a small bowl and stir in 1 1/2 cups milk.
Add the dry ingredients to the wet ingredients and stir. Fold in soaked oatmeal.
Cook! :)
For Wild Blueberry Sauce: Combine 2 cups frozen wild blueberries, thawed, 1/4 cup sugar, and 1 TBSP fresh lemon juice in a medium saucepan. Cook over medium heat until the berries pop. Stir in 1/4 tsp ground cinnamon. Enjoy.
Soak 1 1/2 cups rolled oats in 1 cup of buttermilk in a small bowl for 15 minutes. (You know the buttermilk trick, right? To make homemade buttermilk, just put 1 TBSP of vinegar into a 1 cup measure and fill it the rest of the way up with milk. Let sit 5 minutes and WALLA! Buttermilk!) :)
Combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground cinnamon in a medium bowl.
Whisk 2 large eggs together with 2 large egg whites (who are we kidding here. I just use 4 whole eggs. Why leave out the most nutritious part??!) in a small bowl and stir in 1 1/2 cups milk.
Add the dry ingredients to the wet ingredients and stir. Fold in soaked oatmeal.
Cook! :)
For Wild Blueberry Sauce: Combine 2 cups frozen wild blueberries, thawed, 1/4 cup sugar, and 1 TBSP fresh lemon juice in a medium saucepan. Cook over medium heat until the berries pop. Stir in 1/4 tsp ground cinnamon. Enjoy.
Monday, August 19, 2013
Quinoa Salad Winner
Hello ladies! Ann Marie, thanks for posting! My garden is just on the cusp of cranking out heaps of tomatoes, eggplant, peppers, etc. (Actually, the eggplant harvest looks really small this year, unfortunately.) And the corn from the Farmers Market is at its peak . . . the best time of year! I'll post this past week's menu plan as well as a recipe from Eating Well for a quinoa salad that is the best I've ever had. Liam and I agree that I should make a huge batch every week and eat it for lunch/snack every day. Its that good! Enjoy! :)
Sun: Chicken and black bean tostadas
Mon: Pizza with grilled veggies
Tues: Quiche, green beans, melon
Wed: Tilapia, grilled veggie quinoa
Thurs: Mussels, grilled sweet potatoes, farro
Fri: Fettuccine Alfredo, big salad, corn on the cob
Sat: Cuban shredded beef, Rice and beans with kale and grilled squash
Sun: Burgers on the way home from a birthday party
Mon: Butternut squash bisque, pesto pasta with garden fare
Tues: Chicken and veggie kabobs with brown rice
And now for the recipe:
CORN AND BLACK BEAN QUINOA SALAD
They used 1 cup of dried black beans . . . soaked and then cooked with 6 cloves of peeled garlic and 1/2 tsp salt . . . I used a can! :)
1 tsp salt, divided
4 medium poblano peppers
2/3 cup red quinoa (I couldn't find red, just used regular)
3 large ears fresh corn
6 1/2 TBSP of olive oil, divided
1 large red onion, halved and sliced
1 tsp whole cumin seeds, toasted and ground (no way . . . I used ground cumin!)
1 cup crumbled cotija cheese (Couldn't find, so I used little pearl-sized fresh mozz. balls, and it was awesome)
1/4 cup fresh lime juice
2 cups cherry tomatoes, halved
1/2 cup cilantro leaves
1 avocado, thinly sliced
1.) Cook beans with garlic and salt as per bean directions, if you are more energetic than me! :)
2.) Preheat broiler to high
3.) Place peppers on a baking sheet and broil 3 to 4 inches from the heat source, turning often, until blistered and charred, 8 to 15 minutes total. Transfer to a paper bag and seal, or place in a bowl and cover with plastic wrap. Let stand 10 minutes. Peel the peppers and discard the stems, ribs, and seeds. Tear the pepper into fat strips and cut the strips into 1-inch lengths. (Note: I did all this, and while the finished product was awesome, I commented that if I was pressed for time I might just throw in a can or two of diced green chilis. I think the salad would still be awesome, and much less work!)
4.) Bring 4 cups of water to boil. Add quinoa and 1/4 tsp salt. Boil til tender but still crunchy, 10 to 14 minutes. Drain well and spread on a plate to cool.
5.) Meanwhile, boil corn for 3 minutes, cool, cut kernels off cobs.
6.) Heat 1 1/2 TBSP oil over med-high heat. Add onion and 1/4 tsp salt. Cook, stirring frequently until limp and speckled with charred spots, 4 to 8 minutes. Stir in cumin.
7.) Combine beans, peppers, corn, onion, and cheese. Add 1/2 tsp of salt and toss. Add 5 TBSP of oil and lime juice and toss again. Gently stir in quinoa.
8.) Just before serving, stir in tomatoes and cilantro. Serve the salad with avocado and lime wedges.
Sun: Chicken and black bean tostadas
Mon: Pizza with grilled veggies
Tues: Quiche, green beans, melon
Wed: Tilapia, grilled veggie quinoa
Thurs: Mussels, grilled sweet potatoes, farro
Fri: Fettuccine Alfredo, big salad, corn on the cob
Sat: Cuban shredded beef, Rice and beans with kale and grilled squash
Sun: Burgers on the way home from a birthday party
Mon: Butternut squash bisque, pesto pasta with garden fare
Tues: Chicken and veggie kabobs with brown rice
And now for the recipe:
CORN AND BLACK BEAN QUINOA SALAD
They used 1 cup of dried black beans . . . soaked and then cooked with 6 cloves of peeled garlic and 1/2 tsp salt . . . I used a can! :)
1 tsp salt, divided
4 medium poblano peppers
2/3 cup red quinoa (I couldn't find red, just used regular)
3 large ears fresh corn
6 1/2 TBSP of olive oil, divided
1 large red onion, halved and sliced
1 tsp whole cumin seeds, toasted and ground (no way . . . I used ground cumin!)
1 cup crumbled cotija cheese (Couldn't find, so I used little pearl-sized fresh mozz. balls, and it was awesome)
1/4 cup fresh lime juice
2 cups cherry tomatoes, halved
1/2 cup cilantro leaves
1 avocado, thinly sliced
1.) Cook beans with garlic and salt as per bean directions, if you are more energetic than me! :)
2.) Preheat broiler to high
3.) Place peppers on a baking sheet and broil 3 to 4 inches from the heat source, turning often, until blistered and charred, 8 to 15 minutes total. Transfer to a paper bag and seal, or place in a bowl and cover with plastic wrap. Let stand 10 minutes. Peel the peppers and discard the stems, ribs, and seeds. Tear the pepper into fat strips and cut the strips into 1-inch lengths. (Note: I did all this, and while the finished product was awesome, I commented that if I was pressed for time I might just throw in a can or two of diced green chilis. I think the salad would still be awesome, and much less work!)
4.) Bring 4 cups of water to boil. Add quinoa and 1/4 tsp salt. Boil til tender but still crunchy, 10 to 14 minutes. Drain well and spread on a plate to cool.
5.) Meanwhile, boil corn for 3 minutes, cool, cut kernels off cobs.
6.) Heat 1 1/2 TBSP oil over med-high heat. Add onion and 1/4 tsp salt. Cook, stirring frequently until limp and speckled with charred spots, 4 to 8 minutes. Stir in cumin.
7.) Combine beans, peppers, corn, onion, and cheese. Add 1/2 tsp of salt and toss. Add 5 TBSP of oil and lime juice and toss again. Gently stir in quinoa.
8.) Just before serving, stir in tomatoes and cilantro. Serve the salad with avocado and lime wedges.
Thursday, August 15, 2013
I need someone to make dinner
With swim lessons and violin lessons from between 4 and 5:30 each weeknight, we've been crock-potting a lot the last few weeks. Jennifer, I've been sympathizing with you a lot more than I would like to admit recently as well. Yes, I guess we are moving again and it is time to have another baby. Wait....actually it wasn't time at all, but we are having another baby!! I'm guessing the title of this post is going to get truer and truer, am I right Kathy?
Pulled Pork, corn on the cob, salad, melon
Moroccan Stew (ala Jennifer and Mark)
Fiesta Quinoa with scallops
Beef Braised in Rice wine, fresh bread, salad, sauteed summer squash
Trying to make each meal last a few nights. And I'm sure there will be a "pizza" night in there!
Have a great week everyone!
Ann Marie
Monday, July 29, 2013
Home for a week
Home from Cincinnati, off to Three Lakes on Saturday!
Sunday: Grilled tuna steaks (splurge!), corn and black bean quinoa salad (an Eating Well recipe, really good!)
Monday: Shrimp and garden veggie pasta
Tuesday: Chicken and noodles, green beans, salad
Wednesday: Beef (crock pot) tacos, corn on the cob, melon
Thursday: Quiche, broccoli, fruit
Friday: clean out the fridge leftovers
Sunday: Grilled tuna steaks (splurge!), corn and black bean quinoa salad (an Eating Well recipe, really good!)
Monday: Shrimp and garden veggie pasta
Tuesday: Chicken and noodles, green beans, salad
Wednesday: Beef (crock pot) tacos, corn on the cob, melon
Thursday: Quiche, broccoli, fruit
Friday: clean out the fridge leftovers
Tuesday, July 16, 2013
This week Liam will be home for a grand total of one meal, so it makes the motivation to cook even harder to find. We will leave as soon as he gets off work next Tuesday for a couple days with his folks down in Cincinnati, so I will try to use lots of garden produce before then!
Wednesday: after camp, bike to pool, home via the farmers market, dinner there. Happy Summer!!
Thursday: grilled shrimp, farro salad with tomatoes, garden produce
Friday: grilled pizza (my Eating Well magazine had some interesting recipes for "pizzalads". . . A salad on a pizza crust. If I get energetic, I may try one of them!)
Saturday: fish tacos
Sunday: pork from Farmers Market (chops? Tenderloin? Roast?ribs?), green (or purple!) beans cooked with bacon and new potatoes
Monday: garden produce and eggs :)
Have a great week!
Kathy
Wednesday: after camp, bike to pool, home via the farmers market, dinner there. Happy Summer!!
Thursday: grilled shrimp, farro salad with tomatoes, garden produce
Friday: grilled pizza (my Eating Well magazine had some interesting recipes for "pizzalads". . . A salad on a pizza crust. If I get energetic, I may try one of them!)
Saturday: fish tacos
Sunday: pork from Farmers Market (chops? Tenderloin? Roast?ribs?), green (or purple!) beans cooked with bacon and new potatoes
Monday: garden produce and eggs :)
Have a great week!
Kathy
Sunday, July 14, 2013
MD Menu
Hi ladies,
I'm recapping and forecasting a little with today's menu addition. I'm really envious of all of the garden vegetable talk. Our garden plot has turned out to be mostly a hug flop. I think I would have to be there daily to stay on top of the weeds, and unfortunately I have pretty much lost total control of them. Commuting to a garden with three kids in 90+ degree weather seemed like such a great plan. One of these days I might get real! Oh well, the farmer's market has been doing pretty well for us. I second Kathy's comments on your recipes Jennifer...would love some cooking instructions. One of Steve's favorite meals is Adobo chicken! Love the sounds of all the grilled veggies, Kathy. I'll try to emulate with whatever fresh things we can find this week!
Broiled Steel Head Salmon, pesto, Caprese salad
Balsamic pork chops, wild rice, tomato and cucumber salad
Chicken tacos, coleslaw
Beer can chicken, grilled squash, arugula and lettuce salad
Chicken and sausage gumbo with fresh okra, over rice, salad
Spaghetti and meatballs, salad
Fish packets with basil, squash, and leeks on the grill
Crock pot pot roast, corn on the cob, salad
Fried rice with scallops
Chicken adobo, rice
Still dreaming of the squash and tomato salad during vacation. Cooking would be so much better if we could prepare meals together all the time!
Love,
Ann Marie
I'm recapping and forecasting a little with today's menu addition. I'm really envious of all of the garden vegetable talk. Our garden plot has turned out to be mostly a hug flop. I think I would have to be there daily to stay on top of the weeds, and unfortunately I have pretty much lost total control of them. Commuting to a garden with three kids in 90+ degree weather seemed like such a great plan. One of these days I might get real! Oh well, the farmer's market has been doing pretty well for us. I second Kathy's comments on your recipes Jennifer...would love some cooking instructions. One of Steve's favorite meals is Adobo chicken! Love the sounds of all the grilled veggies, Kathy. I'll try to emulate with whatever fresh things we can find this week!
Broiled Steel Head Salmon, pesto, Caprese salad
Balsamic pork chops, wild rice, tomato and cucumber salad
Chicken tacos, coleslaw
Beer can chicken, grilled squash, arugula and lettuce salad
Chicken and sausage gumbo with fresh okra, over rice, salad
Spaghetti and meatballs, salad
Fish packets with basil, squash, and leeks on the grill
Crock pot pot roast, corn on the cob, salad
Fried rice with scallops
Chicken adobo, rice
Still dreaming of the squash and tomato salad during vacation. Cooking would be so much better if we could prepare meals together all the time!
Love,
Ann Marie
Tuesday, July 9, 2013
Home again, home again . . .
Back from vacation . . . what to eat now? Where's Mom??! Help!! :)
Here's my quick "on the fly at the grocery store" plan to get us through Liam's trip, etc.
Saturday: (All from the freezer/garden, and it was awesome!) Grilled salmon, summer squash, and red onion, tossed with a little soy sauce and some pea pods that were "lightly grilled", all served over brown rice. (I called it "grill stir-fry".) :) Salad.
Sunday: Mussels in garlic butter sauce (had them in the freezer from the store, never tried them before, they were awesome! Kids (minus Grace) loved them too! WIN!) pesto pasta with broccoli
Monday: Round steak and portobellos (totally ruined the round steak. Knew I had to cook it very slow so it wasn't tough, but got distracted (KIDS!), grill flared up, meat ruined. Like eating a rubber tire.) sweet potatoes, tom/basil/mozz.
Tuesday: "Slow and low dry rub oven chicken", edamame, corn, fried rice with pea pods if there are any more in the garden. (If not, I saw some purple beans ready while I was weeding yesterday . . . YAY!)
Wednesday: BILL'S PUB!!! (Kids get a treat for completing their "good manners sticker path"! Obviously, this is really a treat for me. WIN-WIN!)
Thursday: Chard and black bean enchiladas
Friday: BBSGFB (Booher Birthday-Season Grand Finale Bash) :) Grilled something + potluck! :)
Saturday: Dinner at a friend's house . . . they have 5 kids and their oldest is 8. Should be veeeeeery interesting!! :)
Its tough to be back from a GREAT vacation! Hope you all are doing well, and everyone who was traveling is home safe and sound.
Love,
Kathy
Here's my quick "on the fly at the grocery store" plan to get us through Liam's trip, etc.
Saturday: (All from the freezer/garden, and it was awesome!) Grilled salmon, summer squash, and red onion, tossed with a little soy sauce and some pea pods that were "lightly grilled", all served over brown rice. (I called it "grill stir-fry".) :) Salad.
Sunday: Mussels in garlic butter sauce (had them in the freezer from the store, never tried them before, they were awesome! Kids (minus Grace) loved them too! WIN!) pesto pasta with broccoli
Monday: Round steak and portobellos (totally ruined the round steak. Knew I had to cook it very slow so it wasn't tough, but got distracted (KIDS!), grill flared up, meat ruined. Like eating a rubber tire.) sweet potatoes, tom/basil/mozz.
Tuesday: "Slow and low dry rub oven chicken", edamame, corn, fried rice with pea pods if there are any more in the garden. (If not, I saw some purple beans ready while I was weeding yesterday . . . YAY!)
Wednesday: BILL'S PUB!!! (Kids get a treat for completing their "good manners sticker path"! Obviously, this is really a treat for me. WIN-WIN!)
Thursday: Chard and black bean enchiladas
Friday: BBSGFB (Booher Birthday-Season Grand Finale Bash) :) Grilled something + potluck! :)
Saturday: Dinner at a friend's house . . . they have 5 kids and their oldest is 8. Should be veeeeeery interesting!! :)
Its tough to be back from a GREAT vacation! Hope you all are doing well, and everyone who was traveling is home safe and sound.
Love,
Kathy
Sunday, June 23, 2013
I get a little help from my mom... and Mark!
Hi!
I feel a little obligated to write a post thanks to Mark's expose photo of my return to the land of eating. My mom was concerned I wasn't eating and cooking due to my aversion to smells, so she cooked some meals in her "dirty kitchen" (outdoor stove and prep area so smells won't stink up the house) and made a trip down with my dad.
We enjoyed a nice brunch where Mark prepared:
-- Crock pot egg and hash brown casserole with onions and peppers from the garden, with salsa and guacamole side options
-- Corner store bacon (it's the only time my mom eats bacon and she confesses she had 2.5 slices)
-- A lovely Kahlua French toast made with brioche from our local bakery, covered with strawberries, blackberries and mangos.
My mom taught Mark how to make Filipino chicken adobo (soy sauce, vinegar, garlic, bay leaves and peppercorn with a pinch of salt and brown sugar) and left us with several tupperware that will feed us for lunch and dinner over the next month ...
Tupperware 1: Chicken adobo with potatoes
Tupperware 2: Peruvian beans to be served over rice or as soup.
Tupperware 3: Tinola (chicken soup from chicken browned with garlic, onion, and ginger, combined with pepper leaves and green papaya) to be served with or without rice.
Tupperware 4: Bistek: Lean mean marinated in calamansi (tart, quarter sized Filipino lemon) and onions... to be served with (you guessed it) rice.
Tupperware 5: Black/brown sticky rice to be eaten with mangoes or bananas ... Potassium and fiber.
I should also include-- Leftover box: Korean BBQ and Bibimbap.
And: Mark pickled his first quart of bread and butter pickles. Boiling vinegar with seasoning and I still aren't friends.
I think Mark is very happy there will be some good eating this week. I hope all is well with everyone. We look forward to seeing everyone who can make it out to Virginia Beach next week.
Love,
Jennifer
PS: Ann Marie Draper Tschanz-- Can I request a pepper jelly recipe from you? Mark has fond memories of a jar you and Steve sent and our crop is overflowing since I have a wee aversion to most things garden green.
I feel a little obligated to write a post thanks to Mark's expose photo of my return to the land of eating. My mom was concerned I wasn't eating and cooking due to my aversion to smells, so she cooked some meals in her "dirty kitchen" (outdoor stove and prep area so smells won't stink up the house) and made a trip down with my dad.
We enjoyed a nice brunch where Mark prepared:
-- Crock pot egg and hash brown casserole with onions and peppers from the garden, with salsa and guacamole side options
-- Corner store bacon (it's the only time my mom eats bacon and she confesses she had 2.5 slices)
-- A lovely Kahlua French toast made with brioche from our local bakery, covered with strawberries, blackberries and mangos.
My mom taught Mark how to make Filipino chicken adobo (soy sauce, vinegar, garlic, bay leaves and peppercorn with a pinch of salt and brown sugar) and left us with several tupperware that will feed us for lunch and dinner over the next month ...
Tupperware 1: Chicken adobo with potatoes
Tupperware 2: Peruvian beans to be served over rice or as soup.
Tupperware 3: Tinola (chicken soup from chicken browned with garlic, onion, and ginger, combined with pepper leaves and green papaya) to be served with or without rice.
Tupperware 4: Bistek: Lean mean marinated in calamansi (tart, quarter sized Filipino lemon) and onions... to be served with (you guessed it) rice.
Tupperware 5: Black/brown sticky rice to be eaten with mangoes or bananas ... Potassium and fiber.
I should also include-- Leftover box: Korean BBQ and Bibimbap.
And: Mark pickled his first quart of bread and butter pickles. Boiling vinegar with seasoning and I still aren't friends.
I think Mark is very happy there will be some good eating this week. I hope all is well with everyone. We look forward to seeing everyone who can make it out to Virginia Beach next week.
Love,
Jennifer
PS: Ann Marie Draper Tschanz-- Can I request a pepper jelly recipe from you? Mark has fond memories of a jar you and Steve sent and our crop is overflowing since I have a wee aversion to most things garden green.
Thursday, June 20, 2013
Boooooooooooring
Friday: grilled asparagus and portobellos, ham and cheese stuffed potatoes
Saturday: fish tacos
Sunday: leftovers or breakfast for dinner
Monday: submarine sandwiches, fruit, yogurt
Tuesday: crock pot baked beans, shrimp, brown rice, sautéed kale
Wednesday: hamburgers, grilled cauliflower, peas, salad or fruit
Thursday: beer can chicken, corn muffins, green beans
Saturday: fish tacos
Sunday: leftovers or breakfast for dinner
Monday: submarine sandwiches, fruit, yogurt
Tuesday: crock pot baked beans, shrimp, brown rice, sautéed kale
Wednesday: hamburgers, grilled cauliflower, peas, salad or fruit
Thursday: beer can chicken, corn muffins, green beans
Friday, June 14, 2013
Yeehaw
OK. it's gotten so bad that I literally copied the Monday to Friday meal plan from last April's Eating Well magazine. Whew.
Friday: Farmer's Market brats, sweet potato "fries", broccoli
Saturday: leftovers or breakfast for dinner
Sunday: grilled salmon, roasted carrots, couscous
Monday: spinach ravioli with zucchini ribbons
Tuesday: grilled chicken and potatoes, green beans
Wednesday: bacon chard quesadillas
Thursday: sausage and peppers baked ziti
Friday: asparagus and ham stuffed potatoes
Part of my problem is that a huge thunderstorm rolled through here Wednesday afternoon and kept us from going to the Farmers Market. :( And there went all my inspiration!!!
Hope you're all well!
Love,
Kathy
Friday: Farmer's Market brats, sweet potato "fries", broccoli
Saturday: leftovers or breakfast for dinner
Sunday: grilled salmon, roasted carrots, couscous
Monday: spinach ravioli with zucchini ribbons
Tuesday: grilled chicken and potatoes, green beans
Wednesday: bacon chard quesadillas
Thursday: sausage and peppers baked ziti
Friday: asparagus and ham stuffed potatoes
Part of my problem is that a huge thunderstorm rolled through here Wednesday afternoon and kept us from going to the Farmers Market. :( And there went all my inspiration!!!
Hope you're all well!
Love,
Kathy
Saturday, June 8, 2013
Packing our bags, filling Steve's freezer
Hi ladies,
The theme for my week has been make one, freeze one casserole's. Trying to help Steve not starve while I leave him during his finals week. The kids and I will head out to Colorado for a week and a half, come home and repack for the vacation in Virginia Beach…PARTY!!! As I try to figure out dishes to freeze, I have been puzzled…does a healthy casserole dish exist??? If so, please fill me in. Since Steve never seems to put weight on, I won't worry too much about it though!
Tropical Storm Andrea pushed our carefree BBQ at the park into the house (8 children on the invite list). The last minute clean the whole house and basement was exhausting! However, today I am sitting here with my work done. So I guess it all worked out! I think the party was a success too.
Our last week:
Tuesday: lasagna, steamed broccoli
Wed: Broiled salmon, pesto, steamed asparagus
Thurs: Sloppy Joe's on homemade rolls, steamed broccoli and cauliflower
Friday: Chicken and orange kabobs, Zucchini rice, veggie tray, fruit tray, Hummingbird cake (Steve's big day)
Saturday: leftovers
Sunday: Mom T's chicken and broccoli casserole, homemade rolls
Monday: Kathy's fiesta quinoa
Tuesday: Beer can chicken
Wednesday: grilled fish, grilled squash, salad
Thursday: Black bean soup and roast turkey breast, salad
Friday: Hamburgers, salad
Have a good week ladies!
Ann Marie
The theme for my week has been make one, freeze one casserole's. Trying to help Steve not starve while I leave him during his finals week. The kids and I will head out to Colorado for a week and a half, come home and repack for the vacation in Virginia Beach…PARTY!!! As I try to figure out dishes to freeze, I have been puzzled…does a healthy casserole dish exist??? If so, please fill me in. Since Steve never seems to put weight on, I won't worry too much about it though!
Tropical Storm Andrea pushed our carefree BBQ at the park into the house (8 children on the invite list). The last minute clean the whole house and basement was exhausting! However, today I am sitting here with my work done. So I guess it all worked out! I think the party was a success too.
Our last week:
Tuesday: lasagna, steamed broccoli
Wed: Broiled salmon, pesto, steamed asparagus
Thurs: Sloppy Joe's on homemade rolls, steamed broccoli and cauliflower
Friday: Chicken and orange kabobs, Zucchini rice, veggie tray, fruit tray, Hummingbird cake (Steve's big day)
Saturday: leftovers
Sunday: Mom T's chicken and broccoli casserole, homemade rolls
Monday: Kathy's fiesta quinoa
Tuesday: Beer can chicken
Wednesday: grilled fish, grilled squash, salad
Thursday: Black bean soup and roast turkey breast, salad
Friday: Hamburgers, salad
Have a good week ladies!
Ann Marie
Tuesday, June 4, 2013
Limping Along
Hello Ladies!
I think that we should all just send our families out to Portland for the week! We here in the Booher house are struggling through a difficult "first week of summer vacation". I am sure (please?!?!!) that the kids will all get used to be around each other all day, and STOP all the incessant bickering, fighting, whining, crying, etc that had been going on NONSTOP since they stopped school. That being said, my cooking motivation remains in the cellar. I am hoping that the first summer Farmers' Market tomorrow revives my motivation! As for the garden, I can make a nice salad with all the lettuce and chives, but for now, that's it! A few more weeks and we'll have peas and strawberries too. I can't wait for the tomatoes, eggplant, peppers, etc!!!!
This was last week:
Wed: Greek pitas (grilled chicken, eggplant, mushrooms, red onion) homemade flat bread and tzatziki sauce. This is actually a very easy meal that is 100% homemade. And it was REALLY good! I'll include some recipes below.
Thurs: DATE NIGHT! Homemade mac and cheese (I should have just bought the box!!), melon
Fri: Quiche, green salad
Sat: Orange beef stew, salad
Sun: Homemade pizza
Mon: Leftovers
Now for the next few days:
Tues: Taco Tuesday!
Wed: Crock pot pork ribs, Sauteed Kale, Roasted sweet potatoes and cauliflower
Thurs: Hamburgers, green beans, watermelon
Fri: Pappardelle Pasta with mushrooms, thanks Betty
Sat: Whole chicken in the crock, mashed potatoes and gravy, corn or Farmers Market veggies TBD
I have to figure out my new summer grocery shopping routine since I shudder at the thought of bringing all 4 kids every week. So I guess my shopping day will now depend on Liam's schedule.
Homemade flatbread recipe:
Combine 3 cups all-purpose flour, 3 cups whole wheat flour and 3 tsp of salt. Make a well in the middle for the water mixture. In separate bowl, combine 2 tsp yeast and 2 cups warm water. Let sit for 5 minutes til well dissolved. Add 1/4 cup olive oil to water and then poor liquid into the flour "well". Stir to combine then knead by hand until smooth and elastic. (May need a little more flour). place in large bowl with a little olive oil to coat. Cover with plastic wrap and rise til doubled, about 45 minutes.
Warm up electric griddle on highest setting, or non-stick skillet on stove. Break off pieces of dough, roll out on non-floured surface, put on pan. Flip when starting to brown. Only takes a minute or two per side. Done!
Kathy
I think that we should all just send our families out to Portland for the week! We here in the Booher house are struggling through a difficult "first week of summer vacation". I am sure (please?!?!!) that the kids will all get used to be around each other all day, and STOP all the incessant bickering, fighting, whining, crying, etc that had been going on NONSTOP since they stopped school. That being said, my cooking motivation remains in the cellar. I am hoping that the first summer Farmers' Market tomorrow revives my motivation! As for the garden, I can make a nice salad with all the lettuce and chives, but for now, that's it! A few more weeks and we'll have peas and strawberries too. I can't wait for the tomatoes, eggplant, peppers, etc!!!!
This was last week:
Wed: Greek pitas (grilled chicken, eggplant, mushrooms, red onion) homemade flat bread and tzatziki sauce. This is actually a very easy meal that is 100% homemade. And it was REALLY good! I'll include some recipes below.
Thurs: DATE NIGHT! Homemade mac and cheese (I should have just bought the box!!), melon
Fri: Quiche, green salad
Sat: Orange beef stew, salad
Sun: Homemade pizza
Mon: Leftovers
Now for the next few days:
Tues: Taco Tuesday!
Wed: Crock pot pork ribs, Sauteed Kale, Roasted sweet potatoes and cauliflower
Thurs: Hamburgers, green beans, watermelon
Fri: Pappardelle Pasta with mushrooms, thanks Betty
Sat: Whole chicken in the crock, mashed potatoes and gravy, corn or Farmers Market veggies TBD
I have to figure out my new summer grocery shopping routine since I shudder at the thought of bringing all 4 kids every week. So I guess my shopping day will now depend on Liam's schedule.
Homemade flatbread recipe:
Combine 3 cups all-purpose flour, 3 cups whole wheat flour and 3 tsp of salt. Make a well in the middle for the water mixture. In separate bowl, combine 2 tsp yeast and 2 cups warm water. Let sit for 5 minutes til well dissolved. Add 1/4 cup olive oil to water and then poor liquid into the flour "well". Stir to combine then knead by hand until smooth and elastic. (May need a little more flour). place in large bowl with a little olive oil to coat. Cover with plastic wrap and rise til doubled, about 45 minutes.
Warm up electric griddle on highest setting, or non-stick skillet on stove. Break off pieces of dough, roll out on non-floured surface, put on pan. Flip when starting to brown. Only takes a minute or two per side. Done!
Tzatziki Sauce
(pronounced zad-ZEE-kee)
Ingredients
- 1 ½ cups
- plain
- yogurt (preferably the whole-milk variety, but any type will work)
- ½ large cucumber, grated with a cheese grater
- 1 garlic clove, minced
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon of dried dill)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
Instructions
- Mix all ingredients together in a bowl. Can be served immediately, but it is even better if you let it sit for a few hours or overnight before serving.
Kathy
Monday, June 3, 2013
Cooking up a storm
Hello ladies
My missions this week are to cook plentiful so we'll be dining on great, simple meals of leftovers next week when Jim's in Japan and to use some of the strawberries the kids and I picked. Two large batches of jam and 20 bags frozen for the year...hmm...perhaps I should keep jamming.
Tues: Thai chicken stew and purple rice, steamed broccoli, spinach and strawberry garden salad.
Wed: Salmon, mushroom papperdella pasta, Kathy Quinoa Salad, strawberry shortcake
Thurs: Chicken satay, grilled veggies, wild mushroom risotto, salad
Fri: leftovers or hamburgers, watermelon, guacamole dip and baked pita chips
Sat: Blackberry, jalapeno marinated ribs, baked beans, garden salad, cherry jello, and strawberry-lemon tart.
Sun: Brazilian black bean and pork roast, garlic rolls, lemon basil orzo, salad, baked yams/potatoes.
Hope you are all having a great week!
Betty
My missions this week are to cook plentiful so we'll be dining on great, simple meals of leftovers next week when Jim's in Japan and to use some of the strawberries the kids and I picked. Two large batches of jam and 20 bags frozen for the year...hmm...perhaps I should keep jamming.
Tues: Thai chicken stew and purple rice, steamed broccoli, spinach and strawberry garden salad.
Wed: Salmon, mushroom papperdella pasta, Kathy Quinoa Salad, strawberry shortcake
Thurs: Chicken satay, grilled veggies, wild mushroom risotto, salad
Fri: leftovers or hamburgers, watermelon, guacamole dip and baked pita chips
Sat: Blackberry, jalapeno marinated ribs, baked beans, garden salad, cherry jello, and strawberry-lemon tart.
Sun: Brazilian black bean and pork roast, garlic rolls, lemon basil orzo, salad, baked yams/potatoes.
Hope you are all having a great week!
Betty
Tuesday, May 28, 2013
Back to the menu board...
Hello ladies!
After a glorious week relaxing and enjoying all the extra help with the kids (and home decorating!), it's back to reality. Back to deciding what to feed my crew and perhaps braving shopping with all 3 kids in tow now that preschool is over. I am planning on having them help me stock our sad, empty fridge tomorrow. After that, I'll let you know if I'm back to my Friday 9 p.m. shopping nights.
Kathy - I did eat that yummy sample of 'Fiesta Quinoa ala Kathy' last night and DELICIOUS!! I think I can figure out the proportion, but what was the magic sauce you poured over it?
Tonight (kids are napping, Jim's working, and I'm unpacking everyone)... chicken stir fry of sort with brown rice, salad, and whatever we can find in the pantry/freezer.
Wed Beer Can Chicken, grilled veggies, salad, homemade corn muffins, Cajun steak fries.
Thurs Lamb Kabobs with mint sauce, Kathy Quinoa Salad, grilled veggie kabobs, flat bread with feta and basil.
Fri Spicy Thai chicken stew and rice, steamed broccoli, garden salad
Sat Baked ziti, sauteed spinach and kale, garlic rolls, and fruit salad.
Sun Friend's BBQ
Hope everyone has a good week ahead!
Betty
After a glorious week relaxing and enjoying all the extra help with the kids (and home decorating!), it's back to reality. Back to deciding what to feed my crew and perhaps braving shopping with all 3 kids in tow now that preschool is over. I am planning on having them help me stock our sad, empty fridge tomorrow. After that, I'll let you know if I'm back to my Friday 9 p.m. shopping nights.
Kathy - I did eat that yummy sample of 'Fiesta Quinoa ala Kathy' last night and DELICIOUS!! I think I can figure out the proportion, but what was the magic sauce you poured over it?
Tonight (kids are napping, Jim's working, and I'm unpacking everyone)... chicken stir fry of sort with brown rice, salad, and whatever we can find in the pantry/freezer.
Wed Beer Can Chicken, grilled veggies, salad, homemade corn muffins, Cajun steak fries.
Thurs Lamb Kabobs with mint sauce, Kathy Quinoa Salad, grilled veggie kabobs, flat bread with feta and basil.
Fri Spicy Thai chicken stew and rice, steamed broccoli, garden salad
Sat Baked ziti, sauteed spinach and kale, garlic rolls, and fruit salad.
Sun Friend's BBQ
Hope everyone has a good week ahead!
Betty
Tuesday, May 21, 2013
Burned Out!!!
Planning my menu these days is like pulling teeth. I can't wait for the garden to start producing so I can have some inspiration!!! Hopefully the Farmers' Market will start inspiring me as we'll. for now, though, here goes:
Tuesday: grilled fish, crunchy kale chips, leftover broccoli, hash browns
Wednesday: lasagna, garlic bread, salad
Thursday: order pizza! (This is Grace's end of year picnic, Katie's last day of school so her whole class is coming over after school for ice cream sundaes, Katie's graduation, AND Sean's baseball game. We'll be lucky to eat at all!!!) I hear Betty is cooking up a feast for Nathan's birthday over at Mom and Dad's house, though. Maybe we can arrange a delivery . . . . ! :)
Friday: beer can chicken, oven fries, raw veggies and dip
Saturday: grilled shrimp over grilled veggie quinoa
Sunday: chicken salad sandwiches, fruit
Monday: leftovers or breakfast for dinner
Have a good week.
Kathy
Tuesday: grilled fish, crunchy kale chips, leftover broccoli, hash browns
Wednesday: lasagna, garlic bread, salad
Thursday: order pizza! (This is Grace's end of year picnic, Katie's last day of school so her whole class is coming over after school for ice cream sundaes, Katie's graduation, AND Sean's baseball game. We'll be lucky to eat at all!!!) I hear Betty is cooking up a feast for Nathan's birthday over at Mom and Dad's house, though. Maybe we can arrange a delivery . . . . ! :)
Friday: beer can chicken, oven fries, raw veggies and dip
Saturday: grilled shrimp over grilled veggie quinoa
Sunday: chicken salad sandwiches, fruit
Monday: leftovers or breakfast for dinner
Have a good week.
Kathy
Tuesday, May 14, 2013
Another week, another party! :)
Hello again, ladies! Ann Marie, I PRAY that you guys are having a better week!
Here's what I have this week . . . Been struggling to find motivation to menu plan AND shop AND cook, and I think the menu reflects it. Oh well!
Tuesday: all of the awesome leftover meat from Ann Marie's shower (chicken and steak) mixed with whole wheat pasta, roasted butternut squash, broccoli, and shaved Parmesan
Wednesday: oven fried chicken (never used this meal last week!), green beans, red potatoes
Thursday: burgers, loaded veggie quinoa IF BETTY WILL SEND ME THE RECIPE!!! :) maple sweet potatoes IF BETTY WILL SEND ME THE RECIPE!!!
Friday: grilled fish, purple rice, grilled veggies to be named later
Saturday: LUKE'S PARTY!!! Roast beef (crock pot) sandwiches, mustard and chive potato salad, grilled asparagus and portobellos, Greek salad or fruit salad, not sure yet :)
Sunday: grilled pizza
Monday: leftovers or breakfast for dinner
Have a great week!
Love,
Kathy
Here's what I have this week . . . Been struggling to find motivation to menu plan AND shop AND cook, and I think the menu reflects it. Oh well!
Tuesday: all of the awesome leftover meat from Ann Marie's shower (chicken and steak) mixed with whole wheat pasta, roasted butternut squash, broccoli, and shaved Parmesan
Wednesday: oven fried chicken (never used this meal last week!), green beans, red potatoes
Thursday: burgers, loaded veggie quinoa IF BETTY WILL SEND ME THE RECIPE!!! :) maple sweet potatoes IF BETTY WILL SEND ME THE RECIPE!!!
Friday: grilled fish, purple rice, grilled veggies to be named later
Saturday: LUKE'S PARTY!!! Roast beef (crock pot) sandwiches, mustard and chive potato salad, grilled asparagus and portobellos, Greek salad or fruit salad, not sure yet :)
Sunday: grilled pizza
Monday: leftovers or breakfast for dinner
Have a great week!
Love,
Kathy
Saturday, May 11, 2013
And now we wait...
Hello ladies
Sorry for being absent these past couple of weeks. The weather here through me for a loop, so there was a week of impromptu menu changes since the weather has been absolutely wonderful. High 80s, sunny and feeling like summer without the humidity! So the last thing I wanted to make were the stews, roasts, soups that were on our menu.
We've been on a gardening kick these last few weeks. We expanded our garden after removing two large evergreens, shoveled 5 yards of soil around, planted roughly 65 vegetables and 100 annuals. So now we wait for the plants to settle into their new home and give us their bounty!
Here is our menu for the week.
Sat: Chicken Tikka Masala, Eggplant Punjab, Basmati Rice, salad.
Sun: Grilled Pizzas for lunch, steaks, potatoes, fresh apricot raisin bread, salad, and strawberry rhubarb crisp.
Mon: Green Chile, chicken and squash enchilada, 7 layer dip, fruit salad, and jello.
Tues: Beer can chicken, grilled veggies, homemade corn muffins, Cajun steak fries. Thanks Kathy for reminding me about beer can chicken!
Wed: Leftovers
Thurs: maple mustard grilled pork tenderloin, loaded veggie quinoa, raisin bread, maple sweet potatoes, parsnip, and turnips.
Fri: leftovers
Sat: Salmon for Jim, hot dog for everyone else, salad, lemon orzo
Thinking of all of you! Have a great week and Happy Mother's Day!
Love
Betty
Sorry for being absent these past couple of weeks. The weather here through me for a loop, so there was a week of impromptu menu changes since the weather has been absolutely wonderful. High 80s, sunny and feeling like summer without the humidity! So the last thing I wanted to make were the stews, roasts, soups that were on our menu.
We've been on a gardening kick these last few weeks. We expanded our garden after removing two large evergreens, shoveled 5 yards of soil around, planted roughly 65 vegetables and 100 annuals. So now we wait for the plants to settle into their new home and give us their bounty!
Here is our menu for the week.
Sat: Chicken Tikka Masala, Eggplant Punjab, Basmati Rice, salad.
Sun: Grilled Pizzas for lunch, steaks, potatoes, fresh apricot raisin bread, salad, and strawberry rhubarb crisp.
Mon: Green Chile, chicken and squash enchilada, 7 layer dip, fruit salad, and jello.
Tues: Beer can chicken, grilled veggies, homemade corn muffins, Cajun steak fries. Thanks Kathy for reminding me about beer can chicken!
Wed: Leftovers
Thurs: maple mustard grilled pork tenderloin, loaded veggie quinoa, raisin bread, maple sweet potatoes, parsnip, and turnips.
Fri: leftovers
Sat: Salmon for Jim, hot dog for everyone else, salad, lemon orzo
Thinking of all of you! Have a great week and Happy Mother's Day!
Love
Betty
Friday, May 10, 2013
Glad spring made it to IL!
Hi ladies,
It has been a rough few weeks here, and I promise to post something happy next time. It started out with news of our friend dying in a plane crash in Afghanistan. He was one of the members of our sword arch (you may remember Reid, Kathy, he was Japanese and in the Air Force). Really tough! Well, we also said goodbye to our dog Daisy this week, who was hit by a car. Ugh! They are big events and I feel like I had to share, but like I said, I'm going to post something happy here next week! Last week's menu did include a few comfort foods!
Here are my thoughts for this week:
Friday: Boil and Bake Barbecue Ribs, steamed asparagus, baked beans, salad
Saturday: Leftovers (your chili, Kathy, we all loved it!)
Sunday: Stuffed peppers, pear and walnut salad
Monday: Parmesan pasta salad
Tuesday: leftovers
Wednesday: grilled fish, red potatoes, asparagus
Thursday: tacos
Friday: out to dinner!
Hope the shower goes great tomorrow. I haven't told Ann Marie about Daisy yet, so please don't mention it on her big day. I know she'll be bummed. Wish I could be there though. Thanks for all the work you are putting into it, Mom, Kathy and Susan!
Love,
Ann Marie
Tuesday, May 7, 2013
Busy May! :)
Hi guys! May is a busy month for us here in the Booher household with spring sports, end of the year picnics, birthdays, baby showers, garden planting, etc etc! If I think I'm busy now, though, I just remember last May that included a newborn. Now THAT was interesting!! :). (Susan might understand these days!). Here's this week's plan:
Tuesday: TACO TUESDAY!
Wednesday: beer can chicken (supposed to be 75 and sunny!), broccoli, grilled sweet potato "fries"
Thursday: beef from freezer (steak?), orzo with asparagus and cherry tomatoes, pear/cranberry/walnut salad
Friday: shrimp, crock pot baked beans, brown rice, sautéed kale
Saturday: navy bean soup (never made it this week!), bread, veggies and dip
Sunday: oven-fried chicken, pasta with butternut squash and chard
Monday: leftovers or breakfast for dinner
I hope you all are doing well!
Love,
Kathy
Tuesday: TACO TUESDAY!
Wednesday: beer can chicken (supposed to be 75 and sunny!), broccoli, grilled sweet potato "fries"
Thursday: beef from freezer (steak?), orzo with asparagus and cherry tomatoes, pear/cranberry/walnut salad
Friday: shrimp, crock pot baked beans, brown rice, sautéed kale
Saturday: navy bean soup (never made it this week!), bread, veggies and dip
Sunday: oven-fried chicken, pasta with butternut squash and chard
Monday: leftovers or breakfast for dinner
I hope you all are doing well!
Love,
Kathy
Thursday, May 2, 2013
Clean out the fridge/pantry/freezer week
OK. Here's what I came up with . . . All I need from the store is milk, red onion, feta, white wine, and hot dogs. :). There's an eclectic list for you!
Tuesday: leftovers
Wednesday: grilled pizza, huge salad (the grilled pizza was AWESOME!)
Thursday: beef roast in the crock pot, brown rice, roasted veggies, fava beans
Friday: seafood pasta
Saturday: DATE NIGHT! Kids get hot dogs(!!), corn, and melon
Sunday: navy bean soup, fresh bread, salad
Monday: pork tenderloin, "Greek salad quinoa"
Hope you're all having a good week!
Love,
Kathy
Tuesday: leftovers
Wednesday: grilled pizza, huge salad (the grilled pizza was AWESOME!)
Thursday: beef roast in the crock pot, brown rice, roasted veggies, fava beans
Friday: seafood pasta
Saturday: DATE NIGHT! Kids get hot dogs(!!), corn, and melon
Sunday: navy bean soup, fresh bread, salad
Monday: pork tenderloin, "Greek salad quinoa"
Hope you're all having a good week!
Love,
Kathy
Tuesday, April 30, 2013
Input and ideas requested!! :)
Here is your challenge, should you choose to accept it: Send one delicious, nutritious, and in every way satisfying meal idea from the following pictures. HA! :) (Can you read them? They are lists of what I have in my 2 freezers, my fridge, and my pantry. It is "clean them all out" week! Translation: Kathy has blown her grocery budget out of the water lately, and must not by anything but milk this week.) :) I also have my ripe organics box arriving today . . . thank goodness!
I'll post what I come up with as I come up with them!
Hope you are all having a good week . . . and that Joey is better!!
Love,
Kathy
P.S. Ann Marie, your pasta salad recipe was phenomenal! Thanks so much for posting it!!
Hope you are all having a good week . . . and that Joey is better!!
Love,
Kathy
P.S. Ann Marie, your pasta salad recipe was phenomenal! Thanks so much for posting it!!
Friday, April 26, 2013
Loving Spring, hating the allergies!
Grilled fish--yum! I would love some pointers ladies! I'm preparing my shopping list. This is my morning to go to the store and Joey fell asleep on the chair…it's been a long week for him, so I'm inclined to let him nap (Monday night to the ER because he was coughing so hard he was vomiting and could not catch his breath in between…scary but turned out ok, and a long night nonetheless. Wed to the doctor for a follow up on his double ear infections (yes, he HAS tubes!), still has the ear infections and also Strep. Long story short…he needs the nap!)
I didn't know that Sean was preparing for First Communion. So cool! Can't wait to see the pictures!
Friday night: Picnic at our garden plot…grilled hamburgers with homemade buns, corn on the cob, coleslaw.
Burger idea: I saw this recipe for a fun twist on burgers and we are big fans:
Mix into meat before preparing patties:
2 tsp Worcestershire Sauce
1-2 cloves crushed garlic
seasoned salt
Saturday: Beef Brisket, baked beans, broiled veggies, salad
Sunday: grilled fish, grilled veggies, quinoa salad with tomatoes and cucumbers
Monday: Chicken burritos, salad
Tues: leftovers
Wed: curried scallops and veggies, rice
Thurs: Vegeterian chili with meat!
Have a great week!
Love,
Ann Marie
I didn't know that Sean was preparing for First Communion. So cool! Can't wait to see the pictures!
Friday night: Picnic at our garden plot…grilled hamburgers with homemade buns, corn on the cob, coleslaw.
Burger idea: I saw this recipe for a fun twist on burgers and we are big fans:
Mix into meat before preparing patties:
2 tsp Worcestershire Sauce
1-2 cloves crushed garlic
seasoned salt
Saturday: Beef Brisket, baked beans, broiled veggies, salad
Sunday: grilled fish, grilled veggies, quinoa salad with tomatoes and cucumbers
Monday: Chicken burritos, salad
Tues: leftovers
Wed: curried scallops and veggies, rice
Thurs: Vegeterian chili with meat!
Have a great week!
Love,
Ann Marie
Monday, April 22, 2013
Another weird week
Hi all! It's another week that's got some abnormalities. . . Mom and dad for dinner Thursday so that we can take Sean to his First Communion rehearsal, a possible date night tomorrow night, Liam's folks coming in for the weekend for the Communion festivities, and dinner at a friend's house on Sunday. Busy busy! Hope you all are well!
Tuesday: oven fried chicken, mashed sweet potatoes, peas
Wednesday: grilled salmon, broccoli, quinoa salad with tomatoes and cucumbers
Thursday: pork tenderloin, brown rice,sautéed greens (kale? Spinach?), grilled eggplant/tomato/basil/mozzarella stackers
Friday: Parmesan pasta salad, thanks to Ann Marie!
Saturday: will anyone be hungry after 2 pm reception? Tortellini soup and/or sandwiches
Sunday: dinner at the Lindstrom's
Monday: baked ziti and a vegetable to be named later, salad
Tuesday: oven fried chicken, mashed sweet potatoes, peas
Wednesday: grilled salmon, broccoli, quinoa salad with tomatoes and cucumbers
Thursday: pork tenderloin, brown rice,sautéed greens (kale? Spinach?), grilled eggplant/tomato/basil/mozzarella stackers
Friday: Parmesan pasta salad, thanks to Ann Marie!
Saturday: will anyone be hungry after 2 pm reception? Tortellini soup and/or sandwiches
Sunday: dinner at the Lindstrom's
Monday: baked ziti and a vegetable to be named later, salad
Pasta recipe for Ann Marie
Ann Marie - sorry I am just now getting around to answering your question about a pasta recipe! And I hate to disappoint you, but I have no recipe. Sorry! But I can tell you what I make all the time when Liam is out of town. :).
Basically, I just make a pesto pasta in the food processor with everything I have in the fridge. If its summer, I make "normal"pesto. . .basil, garlic, pine nuts, olive oil, Parmesan. But in the winter I make it with whatever greens and whatever nuts I have on hand. Kale, spinach, almonds, walnuts, whatever! I have also been known to cook some broccoli with the pasta and then throw it into the food processor too. If its green, it goes! :) Throw some course sea salt in there too.
Once I have the pesto mixed with the pasta, I add whatever veggies I have on hand. In the summer, that's always tomatoes, and then maybe grilled eggplant, red onion, zucchini, squash, etc. in the winter it might be roasted cauliflower, mushrooms, onion, etc. (these are bite-sized pieces).
In a pinch, it's just as good plain, with just the pesto and cheese. I usually use whole wheat pasta, and choose the shape depending on what goes in it. Chunky grilled or roasted veggies go best with shapes like penne or bow ties. If its just pesto, I use spaghetti or angel hair. Sometimes I make the pesto creamy with yogurt, sour cream and/or cream cheese. Literally, I use whatever is in the fridge, and it has never been bad! :) (yes, some are better than others!!)
Oh, two more tips. First, Save some of the water that you used to cook the pasta and use that to moisten the final product. Sometimes whole wheat pasta with pesto gets dry, and some of that good salty, starchy liquid helps! Second, do NOT use the canned, grated, non-refrigerated parm. for this pasta. Get the good shredded or shaved stuff. It makes a big difference!
That's all I've got! It's not that exciting, but its healthy and the kids like it!
Basically, I just make a pesto pasta in the food processor with everything I have in the fridge. If its summer, I make "normal"pesto. . .basil, garlic, pine nuts, olive oil, Parmesan. But in the winter I make it with whatever greens and whatever nuts I have on hand. Kale, spinach, almonds, walnuts, whatever! I have also been known to cook some broccoli with the pasta and then throw it into the food processor too. If its green, it goes! :) Throw some course sea salt in there too.
Once I have the pesto mixed with the pasta, I add whatever veggies I have on hand. In the summer, that's always tomatoes, and then maybe grilled eggplant, red onion, zucchini, squash, etc. in the winter it might be roasted cauliflower, mushrooms, onion, etc. (these are bite-sized pieces).
In a pinch, it's just as good plain, with just the pesto and cheese. I usually use whole wheat pasta, and choose the shape depending on what goes in it. Chunky grilled or roasted veggies go best with shapes like penne or bow ties. If its just pesto, I use spaghetti or angel hair. Sometimes I make the pesto creamy with yogurt, sour cream and/or cream cheese. Literally, I use whatever is in the fridge, and it has never been bad! :) (yes, some are better than others!!)
Oh, two more tips. First, Save some of the water that you used to cook the pasta and use that to moisten the final product. Sometimes whole wheat pasta with pesto gets dry, and some of that good salty, starchy liquid helps! Second, do NOT use the canned, grated, non-refrigerated parm. for this pasta. Get the good shredded or shaved stuff. It makes a big difference!
That's all I've got! It's not that exciting, but its healthy and the kids like it!
Saturday, April 20, 2013
Enjoying nice spring weather
It's supposed to be 70s and sunny this week - so lots of grilled meals. Now I can finally plant the many plants the kids and I picked out last week at the nursery. Moving them back and forth from the garage in the morning and at night got old fast!
Our menu this week:
Sun Malaysian Chicken, rice, sauteed veggies
Mon Grilled halibut, brown rice, broccoli
Tues Parmesan Pasta Salad, bread, fruit salad
Wed Grilled salmon packets, lemon pasta, grilled artichoke and roasted fingerlings
Thurs Split pea & navy bean soup, jicama, radish, and pickled shallot salad with feta, mixed vegetable.
Fri Leftovers
Sat Chicken satay, grilled veggies, wild mushroom risotto, salad.
We had grilled Coho tonight and Nathan had a mild allergic reaction to it. Bummer! This is a first with salmon...poor kid. Guess I'll have to make him a special meal a couple of times this week.
Hope you are having a great weekend! And Happy Birthday to Grace!
Love
Betty
Our menu this week:
Sun Malaysian Chicken, rice, sauteed veggies
Mon Grilled halibut, brown rice, broccoli
Tues Parmesan Pasta Salad, bread, fruit salad
Wed Grilled salmon packets, lemon pasta, grilled artichoke and roasted fingerlings
Thurs Split pea & navy bean soup, jicama, radish, and pickled shallot salad with feta, mixed vegetable.
Fri Leftovers
Sat Chicken satay, grilled veggies, wild mushroom risotto, salad.
We had grilled Coho tonight and Nathan had a mild allergic reaction to it. Bummer! This is a first with salmon...poor kid. Guess I'll have to make him a special meal a couple of times this week.
Hope you are having a great weekend! And Happy Birthday to Grace!
Love
Betty
Wednesday, April 17, 2013
Busy Week!
Thanks, Ann Marie, for the post! And thanks for the recipe . . . sounds like the kids would love it. It will be on next week's menu for sure! :) As for this week, I got a little lazy with the menu plan. Liam has training all week and, well, I'm tired! So the kids will be thrilled . . . any week that includes pizza, tacos, AND burgers is a real boon for them! Hope you all have a great week!
Wednesday: Taco night!
Thursday: Pasta alla Erbe (from Eating Well . . . basically just a fancy name for whole wheat fettucine tossed with greens and Parm cheese)
Friday: homemade pizza
Saturday: Grace's Birthday Party! Hamburgers ON THE GRILL IN THE COLD RAIN, roasted potatoes and asparagus, baked beans, salad, fruit
Sunday: Chicken pitas, brocollette
Monday: leftovers
Love,
Kathy
Wednesday: Taco night!
Thursday: Pasta alla Erbe (from Eating Well . . . basically just a fancy name for whole wheat fettucine tossed with greens and Parm cheese)
Friday: homemade pizza
Saturday: Grace's Birthday Party! Hamburgers ON THE GRILL IN THE COLD RAIN, roasted potatoes and asparagus, baked beans, salad, fruit
Sunday: Chicken pitas, brocollette
Monday: leftovers
Love,
Kathy
Monday, April 15, 2013
Treading high tides!
Hi ladies,
I am sorry to have been absent for a while. I've been drowning in fussy babies and Steve's long work schedules, which I know are all too familiar to you all as well! Kathy, you never miss a beat--your amazing! While I can't always find the time to post on here, I sure have been enjoying this blog (and so have all of the hungry mouths in this house!)
A few highlights since I've been gone: we really enjoyed Jennifer's Moroccan stew (my first vegan recipe, and I feel so enlightened!) We also enjoyed Kathy's chicken pot pie again (a new favorite), and now this week I'm stealing some of Betty's ideas. Betty, you questioned whether or not I turn my vegetables into candy to get my kids to eat them. Well...I did not miss the "maple syrup" etc in your turnips and carrots (and I can't wait to try them!:-)
Sun: Navy bean soup, homemade rolls, salad, steamed broccoli
Mon: pineapple and shrimp fried rice, broiled asparagus, salad
Tues: roasted Turkey breast, baked sweet potatoes, steamed broccoli, salad
Wed: sauteed turnips and carrots, leftovers, salad
Thurs: fish tacos, salad
Fri: pulled pork, homemade rolls, broiled zucchini with parmesan, salad
Sat: Parmesan Pasta Salad**
**I am unveiling my very favorite recipe here. Great for making ahead (Jennifer and Mark!) and a real winner for all of the raw vegetable loving kiddos (just hold the dressing for them).
Parmesan Pasta Salad
2 cups cubed cooked chicken
1/4 pound fettucini, cooked al dente
1/4 cup virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/2 cup small broccoli flowerets
1/2 cup sliced black olives
1/2 cup sliced carrots
1 cup frozen peas, thawed
1/4 cup slivered almonds
Toss chicken and fettucini with olive oil and cool. Add parmesan cheese and garlic powder and toss well. Refrigerate 1 hour or as long as overnight.
To serve, add all of the veggies. Combine dressing ingredients, pour over salad and toss thoroughly.
Dressing:
1/4 cup red wine vinegar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
3/4 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1.5 tablespoons Dijon mustard
juice of 1/4 lemon
1/4 cup virgin olive oil
1/4 cup water
Kathy, I've heard you have a good pasta recipe with lots of veggies (that you use the food processor for?)
Hope you all have a good week!
Love,
Ann Marie
I am sorry to have been absent for a while. I've been drowning in fussy babies and Steve's long work schedules, which I know are all too familiar to you all as well! Kathy, you never miss a beat--your amazing! While I can't always find the time to post on here, I sure have been enjoying this blog (and so have all of the hungry mouths in this house!)
A few highlights since I've been gone: we really enjoyed Jennifer's Moroccan stew (my first vegan recipe, and I feel so enlightened!) We also enjoyed Kathy's chicken pot pie again (a new favorite), and now this week I'm stealing some of Betty's ideas. Betty, you questioned whether or not I turn my vegetables into candy to get my kids to eat them. Well...I did not miss the "maple syrup" etc in your turnips and carrots (and I can't wait to try them!:-)
Sun: Navy bean soup, homemade rolls, salad, steamed broccoli
Mon: pineapple and shrimp fried rice, broiled asparagus, salad
Tues: roasted Turkey breast, baked sweet potatoes, steamed broccoli, salad
Wed: sauteed turnips and carrots, leftovers, salad
Thurs: fish tacos, salad
Fri: pulled pork, homemade rolls, broiled zucchini with parmesan, salad
Sat: Parmesan Pasta Salad**
**I am unveiling my very favorite recipe here. Great for making ahead (Jennifer and Mark!) and a real winner for all of the raw vegetable loving kiddos (just hold the dressing for them).
Parmesan Pasta Salad
2 cups cubed cooked chicken
1/4 pound fettucini, cooked al dente
1/4 cup virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/2 cup small broccoli flowerets
1/2 cup sliced black olives
1/2 cup sliced carrots
1 cup frozen peas, thawed
1/4 cup slivered almonds
Toss chicken and fettucini with olive oil and cool. Add parmesan cheese and garlic powder and toss well. Refrigerate 1 hour or as long as overnight.
To serve, add all of the veggies. Combine dressing ingredients, pour over salad and toss thoroughly.
Dressing:
1/4 cup red wine vinegar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
3/4 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1.5 tablespoons Dijon mustard
juice of 1/4 lemon
1/4 cup virgin olive oil
1/4 cup water
Kathy, I've heard you have a good pasta recipe with lots of veggies (that you use the food processor for?)
Hope you all have a good week!
Love,
Ann Marie
Tuesday, April 9, 2013
April Gloom
Hello all. Thanks for the post, Betty! I have stolen at least one of your ideas for the week . . . I appreciate it!! :)
Tuesday: Chicken and noodles, green beans, Greek salad
Wednesday: Hamburgers, baked sweet potato fries, raw veggies and dip
Thursday: breakfast for dinner
Friday: Tilapia, brown rice, brocolli
Saturday: Pasta puttanesca, meatballs, roasted cauliflower, salad
Sunday: beef roast with carrots, daikon, onion, garlic, potatoes, etc, salad
Monday: pinto bean crock pot stew with corn dumplings, collards, garlic shrimp
Its cold and rainy here . . . with a forecast for snow later in the week. (!!) Luke is trying desperately to cut all 4 of his top front teeth at once (one through, 3 to go). Sean is stressed out over standardized tests at school this week. Baseball is cancelled due to the weather. Strep is once again going through Katie's kindergarten class so we're holding our breath. Grace freaked out over the thunder this morning, and Liam leaves for a 4-day trip tomorrow. (Actually, I'm exaggerating. He's just "on call", so we can hope for the best!) Let's see . . . I think that covers it! HA! :) So we're focusing on comfort food, and maybe some chocolate chip cookies thrown in for good measure!
Hope you are all having a sunny, warm, and wonderful week!!!
Love,
Kathy
Tuesday: Chicken and noodles, green beans, Greek salad
Wednesday: Hamburgers, baked sweet potato fries, raw veggies and dip
Thursday: breakfast for dinner
Friday: Tilapia, brown rice, brocolli
Saturday: Pasta puttanesca, meatballs, roasted cauliflower, salad
Sunday: beef roast with carrots, daikon, onion, garlic, potatoes, etc, salad
Monday: pinto bean crock pot stew with corn dumplings, collards, garlic shrimp
Its cold and rainy here . . . with a forecast for snow later in the week. (!!) Luke is trying desperately to cut all 4 of his top front teeth at once (one through, 3 to go). Sean is stressed out over standardized tests at school this week. Baseball is cancelled due to the weather. Strep is once again going through Katie's kindergarten class so we're holding our breath. Grace freaked out over the thunder this morning, and Liam leaves for a 4-day trip tomorrow. (Actually, I'm exaggerating. He's just "on call", so we can hope for the best!) Let's see . . . I think that covers it! HA! :) So we're focusing on comfort food, and maybe some chocolate chip cookies thrown in for good measure!
Hope you are all having a sunny, warm, and wonderful week!!!
Love,
Kathy
Sunday, April 7, 2013
Springing for some new recipes!
Hello ladies,
I'm sprucing up our menu with a few recipes from the stack of library magazines I lugged home - with the kids' 50 some books..
Sat Pork Scaloppini (Cooks Country), lemon & parsley orzo, sauted carrots and turnips with maple syrup (YUM! - Recipe below), salad,
Sun homemade pizzas for lunch (normal and one gluten/vegan blah pizza), pasta puttanesca with meatballs, salad, roast asparagus and mushrooms, Hawaiian bread, salad, and artichoke
Mon Thai chicken and broccoli, rice, fruit salad
Tues White bean and kielbasa stew (Real Simple), mashed potatoes, apricot, plum & raisin bread, salad
Wed Grilled coconut yogurt marinated chicken, Jicama with radish and pickled shallot salad with feta, mixed vegetable quinoa
Thurs pulled pork, grilled veggies and salad
Fri grilled chicken sausage, sweet potato baked fries, fruit salad
Sat taco night with fruit jello
Sun breakfast for dinner?
Mon leftovers
Sauted carrots and turnips with maple syrup:
I'm sprucing up our menu with a few recipes from the stack of library magazines I lugged home - with the kids' 50 some books..
Sat Pork Scaloppini (Cooks Country), lemon & parsley orzo, sauted carrots and turnips with maple syrup (YUM! - Recipe below), salad,
Sun homemade pizzas for lunch (normal and one gluten/vegan blah pizza), pasta puttanesca with meatballs, salad, roast asparagus and mushrooms, Hawaiian bread, salad, and artichoke
Mon Thai chicken and broccoli, rice, fruit salad
Tues White bean and kielbasa stew (Real Simple), mashed potatoes, apricot, plum & raisin bread, salad
Wed Grilled coconut yogurt marinated chicken, Jicama with radish and pickled shallot salad with feta, mixed vegetable quinoa
Thurs pulled pork, grilled veggies and salad
Fri grilled chicken sausage, sweet potato baked fries, fruit salad
Sat taco night with fruit jello
Sun breakfast for dinner?
Mon leftovers
Sauted carrots and turnips with maple syrup:
- 1 lb. turnips, peeled and cut into wedges 1/2" thick
- 1 lb carrots, peeled and cut in ~3" pieces.
- 1/2 cup chicken broth
- 1 tsp. finely chopped fresh thyme
- 3 Tbs. maple syrup
- 1 tsp. fresh lemon juice
- In a large sauté pan over medium-high heat, heat olive oil.
- Add half the turnips and carrots to pan, avoid over-crowding. Cook, without stirring, until vegetables are browned on one side, 3 to 4 minutes. Transfer to plate, continue with rest.
- Return all carrots and turnips to the pan. Stir in broth, thyme and 2 Tbs. of the maple syrup, and season with salt and pepper. Cover and cook until the vegetables are just tender, 7 to 8 minutes. Uncover and continue to cook, stirring occasionally, until most of the liquid has evaporated and the vegetables are glazed, about 2 minutes. Remove from the heat. Stir in the lemon juice and the remaining 1 Tbs. maple syrup.
Tuesday, April 2, 2013
Happy Birthday Erin! WOW! One year! :)
Lots of recipes this week from both my Eating Well magazine and my Cooks Inc magazine (thanks Betty!!)
Monday: Oven fried chicken (this is the kids' new favorite meal . . . 4 for 4!! Its a keeper!!), mashed sweet potatoes, baby broccoli, corn
Tuesday: Tuna and Bok Choy packets, Spinach salad with avocado-ranch dressing, brown rice
Wednesday: Taco night! Lots of roasted veggies for my taco (Liam's working) and more for tomorrow
Thursday: homemade pizza with all those leftover roasted veggies
Friday: Crock pot pork chops, mashed potatoes, sauteed kale, peas
Saturday: babysitter coming! Mac and cheese casserole, green beans, fruit
Sunday: Chicken parmesan, whole wheat spaghetti, salad
Monday: Bacon and chard quesadillas, corn, guacamole
Have a great week everyone.
Love,
Kathy
Monday: Oven fried chicken (this is the kids' new favorite meal . . . 4 for 4!! Its a keeper!!), mashed sweet potatoes, baby broccoli, corn
Tuesday: Tuna and Bok Choy packets, Spinach salad with avocado-ranch dressing, brown rice
Wednesday: Taco night! Lots of roasted veggies for my taco (Liam's working) and more for tomorrow
Thursday: homemade pizza with all those leftover roasted veggies
Friday: Crock pot pork chops, mashed potatoes, sauteed kale, peas
Saturday: babysitter coming! Mac and cheese casserole, green beans, fruit
Sunday: Chicken parmesan, whole wheat spaghetti, salad
Monday: Bacon and chard quesadillas, corn, guacamole
Have a great week everyone.
Love,
Kathy
Tuesday, March 26, 2013
Kale Market Salad
Hello Ladies! :)
Ann Marie, I would be glad to share the Kale Market Salad recipe with you, but I have to warn you that it is "untested"! My week really got messed up with the flu bug that has been going through the house, and the day we were supposed to have this salad, I told Liam that I could not even think about making anything new and "exotic" . . . that maybe just some plain rice would be better. (He agreed!) So we had plain rice (actually farro, which I love) and sauteed kale with our steak. Well, actually Liam did, since I made the dinner and then ended up bringing Katie to the ER while everyone else ate dinner! (Yes, that was whining too!) :)
So now from you guys, I need some meal ideas for just Luke and I since Liam took the 3 older kids to Cincinnati to visit his folks while I stayed home with the sick baby. (I can't decide yet if this is miserable and terrible or totally awesome . . . ) I have NO GROCERIES in the house, not even peanut butter. I do have eggs, though, and homemade bread, so I can last quite a while!! :) And, oh yes, I still do have that big bulb of fennel . . . .
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.
P.S. (this recipe is from the site 101 Cookbooks)
Love,
Kathy
Betty . . . I'm looking forward to making some curtains . . . uh sure . . . :)
Ann Marie, I would be glad to share the Kale Market Salad recipe with you, but I have to warn you that it is "untested"! My week really got messed up with the flu bug that has been going through the house, and the day we were supposed to have this salad, I told Liam that I could not even think about making anything new and "exotic" . . . that maybe just some plain rice would be better. (He agreed!) So we had plain rice (actually farro, which I love) and sauteed kale with our steak. Well, actually Liam did, since I made the dinner and then ended up bringing Katie to the ER while everyone else ate dinner! (Yes, that was whining too!) :)
So now from you guys, I need some meal ideas for just Luke and I since Liam took the 3 older kids to Cincinnati to visit his folks while I stayed home with the sick baby. (I can't decide yet if this is miserable and terrible or totally awesome . . . ) I have NO GROCERIES in the house, not even peanut butter. I do have eggs, though, and homemade bread, so I can last quite a while!! :) And, oh yes, I still do have that big bulb of fennel . . . .
Kale Market Salad
Lacinato kale is my variety of choice here.Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste
1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers' market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.
P.S. (this recipe is from the site 101 Cookbooks)
Love,
Kathy
Betty . . . I'm looking forward to making some curtains . . . uh sure . . . :)
Monday, March 25, 2013
Birthdays…Easter…oh boy!
Hi ladies,
We are having a snow day here…ridiculous! My shopping day is going to be pushed to tomorrow not because the roads are treacherous, but since I have no desire to navigate the grocery store with 3 kids! (yes, that was whining!) We are trying something different this year and are going to have some special family time with Andrew vice a big birthday party. We're thinking of heading up to DC for the weekend and hope to see some Cherry Blossoms in peak! Hoping to attend mass at the National Shrine for Good Friday. In the meantime, I have a "battleship cake" that has been ordered.
Here's the menu for our week:
Monday: Lemon braised chicken and cauliflower, butternut squash, salad
Tuesday: Moroccan Stew (it's a long story, but I hope to finally make this recipe THIS week:-)
Wednesday: German sausage and red cabbage, spaetzle, salad
Thursday: Hamburgers, Baked Beans, broccoli, salad, Battleship cake!
Friday: Out to dinner in DC!
Saturday: Ditto Friday
Sunday: Ham, lime jello mold with pears and pineapple (request of Steve), (*broiled sweet potatoes and brussel sprouts), rolls, salad
*May be substituted for some different ideas…what sorts of side dishes are you all thinking?
Hope you all have a great week!
Love,
Ann Marie
P.S. Kathy, I would love the Kale market salad recipe when you have a chance!
We are having a snow day here…ridiculous! My shopping day is going to be pushed to tomorrow not because the roads are treacherous, but since I have no desire to navigate the grocery store with 3 kids! (yes, that was whining!) We are trying something different this year and are going to have some special family time with Andrew vice a big birthday party. We're thinking of heading up to DC for the weekend and hope to see some Cherry Blossoms in peak! Hoping to attend mass at the National Shrine for Good Friday. In the meantime, I have a "battleship cake" that has been ordered.
Here's the menu for our week:
Monday: Lemon braised chicken and cauliflower, butternut squash, salad
Tuesday: Moroccan Stew (it's a long story, but I hope to finally make this recipe THIS week:-)
Wednesday: German sausage and red cabbage, spaetzle, salad
Thursday: Hamburgers, Baked Beans, broccoli, salad, Battleship cake!
Friday: Out to dinner in DC!
Saturday: Ditto Friday
Sunday: Ham, lime jello mold with pears and pineapple (request of Steve), (*broiled sweet potatoes and brussel sprouts), rolls, salad
*May be substituted for some different ideas…what sorts of side dishes are you all thinking?
Hope you all have a great week!
Love,
Ann Marie
P.S. Kathy, I would love the Kale market salad recipe when you have a chance!
Saturday, March 23, 2013
Portland menu for the end of March
Hello Ladies!
We've finally exhausted my long menu, so now I actually have to think what to cook this week. But I think this week is going to be simple with Jim traveling (again! But not as frequent as Liam!) and the fact I stocked up on meat this morning. Let's just say my $100 grocery bill had only 1 bunch of spinach and grapes :) But fear not over the health of your nieces and nephew...I'll be going to another grocery store and Costco Monday for the fruits, veggies, and dairy.
Sat: Balsamic Pork Chops, roasted Parsnip, mashed potatoes, salad and dinner rolls. (Thanks Ann Marie for the parsnip idea - now Nathan just LOVES white carrots.)
Sun: Leftovers of braised beef or Malaysian chicken.
Mon: Meatloaf ala Kathy (your stance of being a one pound of ground meat family was on my mind when I stocked up on 95% lean ground beef this morning!), fruit salad, cauliflower.
Tues: Turkey chili, corn muffins, salad, and twice baked potatoes.
Wed: Lamb and sweet onion pitas with orange cucumber salad, beets, and roasted veggies.
Thurs: Leftovers
Fri: Peas and carrot soup with dumplings, salad, and raisin apricot bread.
Sat: Spaghetti and meatballs, salad, roast veggies, garlic bread.
Sun: Easter dinner for 18 :)
Betty
P.S Kathy - want to warn Mom that I'm thinking of sending 72 yards of fabric directly to her house so she can help me make my living and kids activity room draperies in May? :) Hmmm...perhaps she will need one of your free tickets to escape IL then.
We've finally exhausted my long menu, so now I actually have to think what to cook this week. But I think this week is going to be simple with Jim traveling (again! But not as frequent as Liam!) and the fact I stocked up on meat this morning. Let's just say my $100 grocery bill had only 1 bunch of spinach and grapes :) But fear not over the health of your nieces and nephew...I'll be going to another grocery store and Costco Monday for the fruits, veggies, and dairy.
Sat: Balsamic Pork Chops, roasted Parsnip, mashed potatoes, salad and dinner rolls. (Thanks Ann Marie for the parsnip idea - now Nathan just LOVES white carrots.)
Sun: Leftovers of braised beef or Malaysian chicken.
Mon: Meatloaf ala Kathy (your stance of being a one pound of ground meat family was on my mind when I stocked up on 95% lean ground beef this morning!), fruit salad, cauliflower.
Tues: Turkey chili, corn muffins, salad, and twice baked potatoes.
Wed: Lamb and sweet onion pitas with orange cucumber salad, beets, and roasted veggies.
Thurs: Leftovers
Fri: Peas and carrot soup with dumplings, salad, and raisin apricot bread.
Sat: Spaghetti and meatballs, salad, roast veggies, garlic bread.
Sun: Easter dinner for 18 :)
Betty
P.S Kathy - want to warn Mom that I'm thinking of sending 72 yards of fabric directly to her house so she can help me make my living and kids activity room draperies in May? :) Hmmm...perhaps she will need one of your free tickets to escape IL then.
Tuesday, March 19, 2013
Winter Menu Plan
While those of you in warm climates like San Diego and Portland and Maryland might think that it is early spring, you are wrong. Today's windchill while I stood at the bus stop was 8 degrees below zero, and the whipping wind did NOT carry a hint of spring. So this week's menu has 2 themes, which actually work very well together! Theme 1 (since I spent an astronomical amount of money on groceries last week AND we are going to Cincinnati for a couple days next week): Use up everything in the house and Theme 2: HOT SOUP!! :) So right now I have 2 pots of homemade broth going on the stove . . . one for the potato soup and one for a tomato-rice-basil soup that I am planning for lunch, and for our neighbor who just gave birth to Kid #5!! So, the best part of this menu plan is that I only need a couple things from the store . . . mainly milk and yogurt!
Tuesday: Oven-fried chicken fingers, Pasta casserole w/ butternut squash and chard
Wednesday: Roasted garlic and potato soup, sausage, broccoletti
Thursday: Steak, Kale market salad (kale, farro, and some fennel . . . which I am getting in my ripe organics box, and don't know what else to do with!)
Friday: Mushroom and cheese pizza
Saturday: Anything in the house that has not been eaten yet, otherwise known as "leftovers"
Sunday: Probably leave for Cincinnati . . .
Have a great week, everyone!
Love,
Kathy
Tuesday: Oven-fried chicken fingers, Pasta casserole w/ butternut squash and chard
Wednesday: Roasted garlic and potato soup, sausage, broccoletti
Thursday: Steak, Kale market salad (kale, farro, and some fennel . . . which I am getting in my ripe organics box, and don't know what else to do with!)
Friday: Mushroom and cheese pizza
Saturday: Anything in the house that has not been eaten yet, otherwise known as "leftovers"
Sunday: Probably leave for Cincinnati . . .
Have a great week, everyone!
Love,
Kathy
Wednesday, March 13, 2013
"Waiting for the Lamb"
Ha ha ha, I am so punny finishing Ann Marie's title. (Get it? Easter's coming??!! COME ON!) :)
Yes, Ann Marie, we have definitely been waiting for March for some time now. Katie is having trouble making it through the week! Now I am going to tip my hand and give Mom advance notice about what she's going to have to eat when she comes over here for Katie's party. :)
Tuesday: Oven fried chicken, collard greens, roasted potatos
Wednesday: "baby burgers", sweet potatoes, broccoli, salad
Thursday: pork tenderloin, broccoletti, pasta salad
Friday: fish tacos, corn, fruit
Saturday (Katie's party!): Really Good Chili, homemade mac and cheese, cornbread, salad, fruit, CAKE
Sunday: lasagna, garlic bread, roasted cauliflower, salad
Monday: leftovers
Now all I need to do is actually go shopping for Katie's birthday gifts. Nothing like waiting til the last minute!!
Love,
Kathy
Yes, Ann Marie, we have definitely been waiting for March for some time now. Katie is having trouble making it through the week! Now I am going to tip my hand and give Mom advance notice about what she's going to have to eat when she comes over here for Katie's party. :)
Tuesday: Oven fried chicken, collard greens, roasted potatos
Wednesday: "baby burgers", sweet potatoes, broccoli, salad
Thursday: pork tenderloin, broccoletti, pasta salad
Friday: fish tacos, corn, fruit
Saturday (Katie's party!): Really Good Chili, homemade mac and cheese, cornbread, salad, fruit, CAKE
Sunday: lasagna, garlic bread, roasted cauliflower, salad
Monday: leftovers
Now all I need to do is actually go shopping for Katie's birthday gifts. Nothing like waiting til the last minute!!
Love,
Kathy
Tuesday, March 12, 2013
"March comes in like a lion"
Hi everyone,
Since it is rainy and cold here today, I thought I would title the post with a quote Andrew told me on the way home from school the other day. As you can imagine, we've been waiting for March for a while. I would imagine there is some brewing excitement in your house as well, Kathy? I can't wait to see what cake design is on your menu:-).
We didn't get to the Moroccan stew or stir-fry last week, so I am rolling it over to this week. I'm on the hunt for Kohlrabi, but I am doubtful Southern Maryland offers such a variety of vegetables. Hoping I can find it though! We are very jealous of the California garden!
Mon: 15 bean soup, scalloped potatoes, salad
Tues: spaghetti and meatballs, salad, broiled brussel sprouts
Wed: chicken or beef stir-fry, steamed rice, salad
Thurs: Stew and salad
Fri: curried shrimp, rice, salad
Sat: Hamburgers, broiled vegetables
Sun: barbecued ribs, salad, baked beans
Have a great week everyone!
Love,
Ann Marie
Since it is rainy and cold here today, I thought I would title the post with a quote Andrew told me on the way home from school the other day. As you can imagine, we've been waiting for March for a while. I would imagine there is some brewing excitement in your house as well, Kathy? I can't wait to see what cake design is on your menu:-).
We didn't get to the Moroccan stew or stir-fry last week, so I am rolling it over to this week. I'm on the hunt for Kohlrabi, but I am doubtful Southern Maryland offers such a variety of vegetables. Hoping I can find it though! We are very jealous of the California garden!
Mon: 15 bean soup, scalloped potatoes, salad
Tues: spaghetti and meatballs, salad, broiled brussel sprouts
Wed: chicken or beef stir-fry, steamed rice, salad
Thurs: Stew and salad
Fri: curried shrimp, rice, salad
Sat: Hamburgers, broiled vegetables
Sun: barbecued ribs, salad, baked beans
Have a great week everyone!
Love,
Ann Marie
Friday, March 8, 2013
Beef Stew
5-Hour Beef Stew (from Aunt Mary Meyers)
1-2 lbs beef stew meat (or pot roast cut in cubes)
Place in large casserole (deep one) and sprinkle 3 Tbsp. flour over it.
Layer:
1 onion, sliced
1 1/2 cups sliced carrots
2 pckgs frozen peas (optional--I usually don't use)
2 large potatoes, sliced
Add salt and seasoned pepper
Pour over all 1 can mushroom or golden mushroom soup, mixed with 1/2 can water.
Cover with foil and bake at 275 for 5 hours,
The yellow carrots didn't have much flavor--we couldn't distinguish them in appearance OR flavor from the potatoes. They aren't objectionable, just tasteless, at least in the stew.
Love, MOM
Mary's notes say you can do this in a crock pot on high. I haven't tried that.
Thursday, March 7, 2013
The rest of the week . . .
Thanks for posting, Ann Marie . . . and enjoy your "rain day"! :) (That's a new one for me.) We had a snow day on Tuesday, which was really a "sick day" for us. I second your motion of just wanting to make it through the winter!!!
Here's the rest of my week, though the snow day has really thrown me off. So if I go to the store this morning while Grace is in school, when do I do the weekly house cleaning?? SKIP IT you say?? Hmmmm . . . :)
Friday: Fresh fish, brussel sprouts, Broccoli-rice casserole, salad
Saturday: leftovers or breakfast for dinner
Sunday: Hamburgers, sweet potatoes, green beans
Monday: Beef stew (recipe from Mom, hopefully!) :) salad
Get well soon, everyone!
Love,
Kathy
Here's the rest of my week, though the snow day has really thrown me off. So if I go to the store this morning while Grace is in school, when do I do the weekly house cleaning?? SKIP IT you say?? Hmmmm . . . :)
Friday: Fresh fish, brussel sprouts, Broccoli-rice casserole, salad
Saturday: leftovers or breakfast for dinner
Sunday: Hamburgers, sweet potatoes, green beans
Monday: Beef stew (recipe from Mom, hopefully!) :) salad
Get well soon, everyone!
Love,
Kathy
Wednesday, March 6, 2013
Rain Day in Maryland---Schools out!
Hi everyone,
Yes, we have perhaps the wimpiest, day-off happy school district. But, given that we are beginning yet another round of colds, the day-off is welcomed! I confess that I altered my menu a little last week. We tried out a recipe from each of you: Kathy's chicken pot pie, Betty's stuffed flank steak, and Jennifer's Scallop and Bean Thread Noodle Salad. These were so goodl! We are enjoying the variety and Steve is stealing all of the leftovers for his lunch (unprompted!) Here is my menu for this week:
Mon: Ropa Vieja (tried out a recipe in my pressure cooker…not a complete success, but I think I'll try again. Cuts cooking time by about a third, which I figure is worth the effort of discovering!), homemade Biscuits, salad
Tues: Stuffed peppers (http://www.foodnetwork.com/recipes/paula-deen/stuffed-red-peppers-recipe/index.html), sauteed kale, salad
Wed: Pasta e fagioli soup (http://www.foodnetwork.com/recipes/rachael-ray/pasta-and-beans-pasta-e-fagioli-recipe/index.html), broccoli and mushroom quiche, salad
Thurs: chicken tacos, salad
Fri: Fillo wrapped salmon fillets, steamed broccoli, salad
Sat: stir-fry…I am excited for Jennifer's tips, as I already see some things I've been doing wrong!
Sun: Kohlrabi apple salad and morrocan vegetable stew
Have a wonderful week ladies. I hope that illness will one day leave our households and that we will in fact survive until summer! All is ok though when my little girl is laughing at me this morning (at least I know her motives are still entirely pure!)
Love,
Ann Marie
Yes, we have perhaps the wimpiest, day-off happy school district. But, given that we are beginning yet another round of colds, the day-off is welcomed! I confess that I altered my menu a little last week. We tried out a recipe from each of you: Kathy's chicken pot pie, Betty's stuffed flank steak, and Jennifer's Scallop and Bean Thread Noodle Salad. These were so goodl! We are enjoying the variety and Steve is stealing all of the leftovers for his lunch (unprompted!) Here is my menu for this week:
Mon: Ropa Vieja (tried out a recipe in my pressure cooker…not a complete success, but I think I'll try again. Cuts cooking time by about a third, which I figure is worth the effort of discovering!), homemade Biscuits, salad
Tues: Stuffed peppers (http://www.foodnetwork.com/recipes/paula-deen/stuffed-red-peppers-recipe/index.html), sauteed kale, salad
Wed: Pasta e fagioli soup (http://www.foodnetwork.com/recipes/rachael-ray/pasta-and-beans-pasta-e-fagioli-recipe/index.html), broccoli and mushroom quiche, salad
Thurs: chicken tacos, salad
Fri: Fillo wrapped salmon fillets, steamed broccoli, salad
Sat: stir-fry…I am excited for Jennifer's tips, as I already see some things I've been doing wrong!
Sun: Kohlrabi apple salad and morrocan vegetable stew
Have a wonderful week ladies. I hope that illness will one day leave our households and that we will in fact survive until summer! All is ok though when my little girl is laughing at me this morning (at least I know her motives are still entirely pure!)
Love,
Ann Marie
Monday, March 4, 2013
How to Stir Fry
I think someone (maybe Kathy) requested some tips for stir frying. I found this in the latest Sunset magazine in an article about cooking Vietnamese food. We'll experiment with some of the flavors and recipes and let you know!
Love,
*jennife
Kohlrabi Apple Salad & Morrocan Vegetable Stew
Sending warm wishes!
It’s a full week for the two of us with lots of evening
plans making it difficult to eat at home together. Here’s what’s cooking:
SUNDAY:
Leftovers. Fish taco
seasoned cod with stir fried mushrooms and tatsoi (an Asian green like bok
choy), over rice.
MONDAY:
Morrocan vegetable stew over rice. Opps, we forgot the currants. We wanted to use up some veggies
(squash and zucchini) before they spoiled. We added mint to the yogurt and it balanced the spices
nicely. Super easy-- just chop and crock pot!
http://www.myrecipes.com/recipe/moroccan-vegetable-stew-10000001140618/
TUESDAY:
Leftover stew
WEDNESDAY: Date
night! We signed up for a cooking
class at Hipcooks near the house (close to Betty’s favorite Extraordinary
Desserts in North Park). The class
is called Healthy, Fresh and Zingy.
If it’s tasty, we’ll share recipes for Yin Yang roast pepper soup with a
pesto twist, sesame crusted Ahi seared, mango ginger salsa and mini-sorbet
sandwiches.
THURSDAY: Work
event
FRIDAY:
(Likely) fish tacos with the kohlrabi apple salad, as featured in Dad’s
End of Story – Darn blog (02MAR13 post) from our CSA recipe bank. See recipe below.
SATURDAY: We’ll
be picking from your menus!
;)
*jennifer
KOHLRABI APPLE SALAD
* 3 heads of kohlrabi, stems removed and peeled
* 2 medium sized apples, cored
* 1 carrot
* 1/3 cup cilantro, chopped
* 1/4 cup rice vinegar
* 3 tablespoons toasted sesame oil
* 1 tablespoon agave or honey
* 1 tablespoon lime juice
* salt to taste
1. Cut the
kohlrabi, apples and carrot into matchsticks and place them in a large bowl.
2. In a small
glass mix together the vinegar, sesame oil, agave, and lime juice.
3. Pour this
dressing over the chopped vegetables and mix well.
4. Fold in the
cilantro and salt to taste.
5. Serve with a
smile at room temperature or chilled.
Variations: We used
lemons instead of limes because we have a full tree of lemons. Also, replacing cilantro with or adding fresh mint and parsley adds some new, fun dimensions.
Blizzard of 2013
. . . or something like that! :)
I have not done my weekly menu plan yet, but I did a 4-day plan on the fly. We're supposed to get about 7-10 inches of snow dumped on us during the day tomorrow, so I didn't think I would be able to get to the store. I also forgot to take the sausage out of the freezer for tonight's dinner! So with my quick stop at the store, here are the next few days of "snowbound" meals:
Mon: Chicken with pesto and mozzarella, hashbrowns, Greek salad
Tues: my German dinner! :)
Wed: tortellini soup and fresh bread
Thurs: penne pasta with ham and peas, salad
That should get us through! :)
Hope you all are doing well!!
Love,
Kathy
I have not done my weekly menu plan yet, but I did a 4-day plan on the fly. We're supposed to get about 7-10 inches of snow dumped on us during the day tomorrow, so I didn't think I would be able to get to the store. I also forgot to take the sausage out of the freezer for tonight's dinner! So with my quick stop at the store, here are the next few days of "snowbound" meals:
Mon: Chicken with pesto and mozzarella, hashbrowns, Greek salad
Tues: my German dinner! :)
Wed: tortellini soup and fresh bread
Thurs: penne pasta with ham and peas, salad
That should get us through! :)
Hope you all are doing well!!
Love,
Kathy
Tuesday, February 26, 2013
Thanks, Ann Marie, for posting your menu right when I needed some ideas for mine. Your German sausage meal has made it into my plan this week . . . I can't wait! Something DIFFERENT! THANKS SO MUCH!! :)
Tues: Salmon, sauteed kale, brown rice**, apple-raisin salad with yogurt dressing
Wed: Chicken and noodles ala Mom, roasted brussel sprouts, raw veggies and dip
Thurs: Hamburgers, cauliflower (gratin if I get crazy . . . most likely just plain caul.), Greek salad
Fri: Crab cakes, roasted sweet potatoes, broccololette, salad
Sat: pesto pasta ala whatever I can find in the fridge
Sun: homemade pizza
Mon: German sausage, cabbage, mashed potatoes, brown bread, salad
Have a great week, everyone!
Love,
Kathy
**P.S. I like to make double the rice since the kids love rice pudding for breakfast the next day, or in their lunch boxes for school:
Mash a banana and cook for about 5 minutes with 1/4 cup water, 2 TBSP honey or real maple syrup, 1 tsp vanilla, and lots of cinnamon. Add 2 cups leftover brown rice and 1 cup milk. Cook until thickened, about 10 minutes.
Tues: Salmon, sauteed kale, brown rice**, apple-raisin salad with yogurt dressing
Wed: Chicken and noodles ala Mom, roasted brussel sprouts, raw veggies and dip
Thurs: Hamburgers, cauliflower (gratin if I get crazy . . . most likely just plain caul.), Greek salad
Fri: Crab cakes, roasted sweet potatoes, broccololette, salad
Sat: pesto pasta ala whatever I can find in the fridge
Sun: homemade pizza
Mon: German sausage, cabbage, mashed potatoes, brown bread, salad
Have a great week, everyone!
Love,
Kathy
**P.S. I like to make double the rice since the kids love rice pudding for breakfast the next day, or in their lunch boxes for school:
Mash a banana and cook for about 5 minutes with 1/4 cup water, 2 TBSP honey or real maple syrup, 1 tsp vanilla, and lots of cinnamon. Add 2 cups leftover brown rice and 1 cup milk. Cook until thickened, about 10 minutes.
Recipes, etc: Brussel sprouts, Pot Pie and Chili!
Hey All!
Here are some recipe ideas to answer Ann Marie's post:
I LOVE LOVE LOVE roasted brussel sprouts! Trim them, cut the big ones in half, toss with olive oil and sea salt, roast for about 30 minutes (give or take) in a 400 degree oven, flipping them over once halfway. They should be pretty brown . . . "under-roasted" are worse than "over-roasted" in this case! You can eat them plain or toss them with shredded parm.
We just had chili as well . . . I will share our recipe, because it is pretty darn good, and it took me years of looking for a good recipe. I actually just took a vegetarian chili recipe (read: lots of veggies) and added a pound of beef. I used to do ground turkey a lot too, until we invested in a beef share. Now I have a freezer full of grass-fed beef straight from the farm . . . heaven! :)
"REALLY GOOD VEGETARIAN CHILI WITH MEAT" (ha ha)
**do NOT get hung up on amounts here. Just throw in whatever veggies you have on hand!**
1 lb ground beef
2 cups sliced mushrooms
1 cup chopped onion
1 diced yellow (any color) pepper
3 or more crushed garlic cloves (I always add more)
2 1/2 cups diced zucchini (I use 1)
1 1/2 cups water (if you have leftover broth, its even better!)
1 cup diced carrot
2 1/2 TBSP chili powder
1 TBSP sugar
2 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce (I skip this, and then add as needed at the table)
2 (16-oz) cans kidney beans, drained
2 (14.5-oz) cans no salt whole tomatoes, undrained and coursly chopped
2 (8-oz) cans no salt tomato sauce
Cook meat, mushrooms, onions, bell pepper, and garlic til browned and crumbly. (Might have to add a little olive oil, depending on the meat). Add everything. Bring to a boil. Partially cover and simmer 1 1/2 hours or til thickened, stirring occasionally.
As for the chicken pot pie . . . I have to laugh because I combined about 3 recipes . . . and my comment to Liam was "I will never be able to replicate this!" ha! :) But I'll do my best! (This pastry recipe is the one I used, verbatim, and it is really good).
CHICKEN POT PIE
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. (This can also be made a day or more in advance.)
So, for the filling (ingredients in italics), I stared some potatoes boiling and then basically chopped up a ton of veggies . . . celery, onion, carrots, garlic, mushrooms, etc . . . and cooked it with some butter. When they were soft, I added flour and cooked for a few minutes. Then I added chicken broth to make a simple gravy. I let it thicken a bit (tweak as needed to get your desired thickness) and added a splash (or more, to your liking) of heavy cream along with frozen peas, corn, and pearl onions. Stir in as much leftover (cooked) chicken as you have/want. I think I added dried thyme as well as sea salt and pepper. I made it in individual ramekins . . . so first I cubed up the cooked potatoes and scattered some in the bottom of each ramekin. Then fill each ramekin to the top with the filling. Cut a very generous circle of dough for the top (let it flop down the side almost all the way down). Brush egg wash around the rim of the ramekin before setting dough on top. (I would also recommend butter, as our crust stuck to the rim a tad.) Crimp the edges. Cut some slits in the top and brush with egg wash.
Put ramekins on a tray and bake at 375 for approx. 45 minutes . . . keep an eye on it after about 30. Crush should be golden brown, filling bubbling up through the slits.
Hope this helps! Sorry the filling recipe is so vague . . . I ended up "making it up" as I went along because all of the recipes I found had either several STICKS of butter or cream of something soup. The filling turned out really good, though! There is plenty of richness without adding any more butter than you need to cook the veggies, I promise! :)
Here are some recipe ideas to answer Ann Marie's post:
I LOVE LOVE LOVE roasted brussel sprouts! Trim them, cut the big ones in half, toss with olive oil and sea salt, roast for about 30 minutes (give or take) in a 400 degree oven, flipping them over once halfway. They should be pretty brown . . . "under-roasted" are worse than "over-roasted" in this case! You can eat them plain or toss them with shredded parm.
We just had chili as well . . . I will share our recipe, because it is pretty darn good, and it took me years of looking for a good recipe. I actually just took a vegetarian chili recipe (read: lots of veggies) and added a pound of beef. I used to do ground turkey a lot too, until we invested in a beef share. Now I have a freezer full of grass-fed beef straight from the farm . . . heaven! :)
"REALLY GOOD VEGETARIAN CHILI WITH MEAT" (ha ha)
**do NOT get hung up on amounts here. Just throw in whatever veggies you have on hand!**
1 lb ground beef
2 cups sliced mushrooms
1 cup chopped onion
1 diced yellow (any color) pepper
3 or more crushed garlic cloves (I always add more)
2 1/2 cups diced zucchini (I use 1)
1 1/2 cups water (if you have leftover broth, its even better!)
1 cup diced carrot
2 1/2 TBSP chili powder
1 TBSP sugar
2 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce (I skip this, and then add as needed at the table)
2 (16-oz) cans kidney beans, drained
2 (14.5-oz) cans no salt whole tomatoes, undrained and coursly chopped
2 (8-oz) cans no salt tomato sauce
Cook meat, mushrooms, onions, bell pepper, and garlic til browned and crumbly. (Might have to add a little olive oil, depending on the meat). Add everything. Bring to a boil. Partially cover and simmer 1 1/2 hours or til thickened, stirring occasionally.
As for the chicken pot pie . . . I have to laugh because I combined about 3 recipes . . . and my comment to Liam was "I will never be able to replicate this!" ha! :) But I'll do my best! (This pastry recipe is the one I used, verbatim, and it is really good).
CHICKEN POT PIE
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. (This can also be made a day or more in advance.)
So, for the filling (ingredients in italics), I stared some potatoes boiling and then basically chopped up a ton of veggies . . . celery, onion, carrots, garlic, mushrooms, etc . . . and cooked it with some butter. When they were soft, I added flour and cooked for a few minutes. Then I added chicken broth to make a simple gravy. I let it thicken a bit (tweak as needed to get your desired thickness) and added a splash (or more, to your liking) of heavy cream along with frozen peas, corn, and pearl onions. Stir in as much leftover (cooked) chicken as you have/want. I think I added dried thyme as well as sea salt and pepper. I made it in individual ramekins . . . so first I cubed up the cooked potatoes and scattered some in the bottom of each ramekin. Then fill each ramekin to the top with the filling. Cut a very generous circle of dough for the top (let it flop down the side almost all the way down). Brush egg wash around the rim of the ramekin before setting dough on top. (I would also recommend butter, as our crust stuck to the rim a tad.) Crimp the edges. Cut some slits in the top and brush with egg wash.
Put ramekins on a tray and bake at 375 for approx. 45 minutes . . . keep an eye on it after about 30. Crush should be golden brown, filling bubbling up through the slits.
Hope this helps! Sorry the filling recipe is so vague . . . I ended up "making it up" as I went along because all of the recipes I found had either several STICKS of butter or cream of something soup. The filling turned out really good, though! There is plenty of richness without adding any more butter than you need to cook the veggies, I promise! :)
Monday, February 25, 2013
Happy Monday!
Hello everyone! I much prefer the blog format for the ease of searching everyone's menus. Thanks for designing it Kathy! This week, after having excess red cabbage from making coleslaw, I had a hankering for some German-style red cabbage. I came across some German recipes that tasted surprisingly authentic. I included the links in case anyone is interested!
Saturday:
German sausage http://www.cooks.com/rec/view/0,1718,158168-229197,00.html
sweet and sour purple cabbage
http://www.kitchenproject.com/german/recipes/Vegetables/PurpleCabbage/PF.htm
Spaetzle
Sunday: pulled pork sandwiches, salad, steamed brussel sprouts seasoned with garlic salt and thyme (anyone prepare theirs differently?)
Monday: Chili substitute ground turkey, steamed asparagus, salad (by the way, I am sold on ground turkey. It tastes the same and is healthier and cheaper to boot!)
Tuesday: Chicken pot pie (Kathy, could I bother you for your recipe??), salad
Wednesday: Leftover night!!
Thursday:Homemade pizza, salad
Friday: Salmon topped with Dijon mustard and salt and pepper then broiled (this is good, but would love some other salmon ideas!),broiled veggies, salad
Hope you all have a great week! Mark and Jennifer, what are you feeding Mom and Dad this week?
Love,
Ann Marie
Saturday:
German sausage http://www.cooks.com/rec/view/0,1718,158168-229197,00.html
sweet and sour purple cabbage
http://www.kitchenproject.com/german/recipes/Vegetables/PurpleCabbage/PF.htm
Spaetzle
Sunday: pulled pork sandwiches, salad, steamed brussel sprouts seasoned with garlic salt and thyme (anyone prepare theirs differently?)
Monday: Chili substitute ground turkey, steamed asparagus, salad (by the way, I am sold on ground turkey. It tastes the same and is healthier and cheaper to boot!)
Tuesday: Chicken pot pie (Kathy, could I bother you for your recipe??), salad
Wednesday: Leftover night!!
Thursday:Homemade pizza, salad
Friday: Salmon topped with Dijon mustard and salt and pepper then broiled (this is good, but would love some other salmon ideas!),broiled veggies, salad
Hope you all have a great week! Mark and Jennifer, what are you feeding Mom and Dad this week?
Love,
Ann Marie
Tuesday, February 19, 2013
Kathy's Week
Tues: Spaghetti with meat sauce, broccoli, salad, garlic bread
Wed: Pork tenderloin with swiss chard and mashed potatoes, pineapple
Thurs: Chicken or beef stir fry to include bok choy!! and purple rice (LITTLE HELP HERE PLEASE!!) :)
Fri: Fish tacos, corn
Sat: mushroom and leek pizza, cheese pizza
Sun: Kathy's famous vegetarian chili with meat (ha ha), cornbread with "Liam's Other Honey" :)
Mon: leftovers or breakfast for dinner
Wed: Pork tenderloin with swiss chard and mashed potatoes, pineapple
Thurs: Chicken or beef stir fry to include bok choy!! and purple rice (LITTLE HELP HERE PLEASE!!) :)
Fri: Fish tacos, corn
Sat: mushroom and leek pizza, cheese pizza
Sun: Kathy's famous vegetarian chili with meat (ha ha), cornbread with "Liam's Other Honey" :)
Mon: leftovers or breakfast for dinner
Jennifer Feb 17
Hi everyone,
I'm
not sure if I should reply to last week's menu or start a new one.
I've spent the last two weekends in class and Mark took charge of the
meal planning. The arugala, bok choy and lettuce have been coming out
in full force, so random greens pop up in every meal.
Hope
everyone received some purple/black/forbidden rice. Mom-- we've got
some for you when you arrive in SD. I've found brown and
purple/black/forbidden rice needs more water than white rice. 1 cup of
rice to 1 1/3 cup water seems to work here in a rice cooker. The rice
stains whatever else is in the pot the same color when being cooked so
if I wait until after it is cooked before tossing it into a pan to make
fried rice with veggies.
Mark
is going to a conference in Los Angeles this week and I'm wondering if
the "conference" is really a meeting with Jim! Since that's the case,
I'm on my own for meals. I was just learning that cooking enough for
Jennifer and Mark is not equivalent to cooking for Jennifer x 2 ... and
now he leaves. I may be stuck on Tuesday's leftovers for the whole week.
Here are what the ingredients in the kitchen will make:
Monday: Trip tip, stir fried kohlrabi greens and kohlrabi hash browns
Tuesday: Broccoli soup, shredded chicken and rye bread
Wednesday: Spicy scallop and bean thread noodle salad (http://www.myrecipes.com/recipe/spicy-scallop-bean-thread-noodle-salad-10000001062794/)
Thursday: Out to dinner
Friday: Pizza with olives, artichokes and CSA veggies
Saturday: Something with swiss chard -- likely stir fried with steamed fish and rice
Sunday: Not quite sure! Depends on when Mark, Mom and Dad arrive. Fish tacos, perhaps?
I am very thankful to have tomorrow off for President's Day. Hope everyone is well!
Love,
Jennifer
Fat Tuesday, Ash Wednesday, Valentines Day
(Ann Marie)
Fri: Eggplant Parmesan, sauteed vegetables, salad
Sat: Beef braised in rice wine, over noodles, steamed brussel sprouts, salad
Sun: Having the neighbors over for frozen Baptism leftovers (sounds
terrible! Don't tell them!) Chicken casserole over rice, broiled
asparagus, salad,
Mon: Out to dinner
Tues: Barbecue ribs, baked beans, steamed broccoli, salad
Wed: Balsamic Pork Chops, Parsnip Mashed Potatoes, steamed brussel
sprouts, salad
Thurs: Red Beans and Rice with Butternut Squash, salad
Fri: Curried Shrimp and mixed vegetables, over rice, salad
Fri: Eggplant Parmesan, sauteed vegetables, salad
Sat: Beef braised in rice wine, over noodles, steamed brussel sprouts, salad
Sun: Having the neighbors over for frozen Baptism leftovers (sounds
terrible! Don't tell them!) Chicken casserole over rice, broiled
asparagus, salad,
Mon: Out to dinner
Tues: Barbecue ribs, baked beans, steamed broccoli, salad
Wed: Balsamic Pork Chops, Parsnip Mashed Potatoes, steamed brussel
sprouts, salad
Thurs: Red Beans and Rice with Butternut Squash, salad
Fri: Curried Shrimp and mixed vegetables, over rice, salad
(Kathy)
FAT Tuesday: Gumbo, cornbread, King Cake!
Ash Wednesday: Whatever fish looks good at the store, Sauteed kale, baked sweet potatoes
Valentines
Day: chicken pot pie, whole wheat popovers (thanks for the idea,
Betty), Salad, Red Velvet Cake (gotta live a little!)
Friday (date night): homemade mac and cheese and green beans for the babysitter/kids
Saturday: Theresa's birthday party :)
Sunday: Spaghetti and meatballs, green salad, garlic bread
Monday: Steak, Roasted veggies, potatoes
Stuffed Flank Steak ala Betty
The stuffed flank steak is favorite around here. I love it since it comes together quickly too. Here goes:
- 1/3 cup bread crumbs (use less if you want. I just eyeball it.)
- 1/3 cup grated Parmigiano-Reggiano cheese (again, eyeball)
- 1/3 cup chopped prosciutto, or salami if that's all I have on hand.
- 3 Tbs. coarsely chopped toasted pine nuts (I skip since we have nut sensitivities over here)
- 3 garlic cloves
- 3 anchovy fillets
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh oregano (I typically use cilantro instead since that's what I typically have on hand)
- 1 flank or flat iron steak.
- Salt and pepper
- 2 Tbs. olive oil
1) Combine in food processor pine nuts, garlic, anchovy, parsley, cilantro/oregano. Mix all with grated cheese, bread crumbs, prosciutto, and olive oil.
2) Butterfly steak, try not to cut all the way through.
3) Season meat with salt and pepper. Stuff steak with mixture from #1.
4) Place meat, uncovered, on baking sheet and roast until ~155 degrees at 425. About 30 mins.
5) Rest for ~10 mins. Slice steaks on a diagonal, and enjoy!
Old Menus!
Here's our week:
Tues: Italian Wedding Soup, fresh bread
Wed: Taco night
Thurs: Meatloaf, mashed potatoes, roasted cauliflower, steamed broccoli
Fri: Grapefruit, hearts of palm and shrimp salad, grilled cheese
Sat: Crockpot BBQ chicken sandwiches, sweet potatoes, corn
Sun: Homemade Mac and cheese, salad
Mon: leftovers
Sun stuffed flank steak, sage maple syrup sweet potato, pineapple upside down cake
Mon lasagna, raisin bread, salad
Tues lamb roast, Apricot salad, bread, roast veggies
Wed chicken devan w/pappardelle pasta, dinner rolls, salad
Thurs leftovers
Friday meatloaf, salad, roast potatoes
Sat braised Indian chicken curry, basmati rice, naan
Sun salmon, risotto, apricot/cranberry bread, salad
Mon Thai chicken curry, rice, cucumber salad, potatoes
Tues pork tenderloin, lemon orzo, rolls, salad
Wed chicken pot pie, pop
Overs, salad, broccoli
Thurs leftovers
Fri beef soup, salad, bread
Sat stuffed chicken breasts, pasta, raisin bread, salad
Sat pot roast hash browns salad
Sun flank steak, sage maple syrup sweet potato, pineapple upside down cake
Mon Oven fried chicken, corn muffins, salad
Tues Fajita fruit salad
Wed breakfast for dinner
Thurs shrimp paella raisin bread, salad
Fri leftovers
Sat chicken satay, citrus salad
Wed: Turkey sausage, potato latkes, sauteed kale
Thurs: Winter Stew (a vegetarian pasta dish)
Fri: leftovers or breakfast for dinner or Liam orders pizza :)
Sat: Taco night
Sun: I am *still* waiting for Liam to tell me what he wants to make!!!!
Mon: Burgers, roasted sweet potato "fries", peas, salad
Tues: TBD - probably salmon
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