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.
Tuesday, February 26, 2013
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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