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.

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

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

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

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!

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

1. 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.

Enjoy!
Kathy

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