Monday, June 14, 2010
Ummm, maybe a change of plans...
Okay, not really, because I have already bought the groceries for the week, but I have a feeling I'll be making The Pioneer Woman's Chicken with Olives next week. Sounds fantastic!!
This Week's Menu!
Monday: Was going to be hamburgers, buuuut, I'm tired, hot, and not up for playing with raw meat. So, Stoufer's "boat pizzas" it is (aka French Bread Pizzas) with watermelon.
Tuesday: Chicken, black beans, and yellow rice! One of my favorite meals of all times!
Wednesday: Spaghetti with turkey meatballs, salad
Thursday: Hamburgers (maybe Ranch Burgers?)
Friday: Traveling again! Spartanburg for Father's Day
Nothing too exciting this week, just trying not to melt in this heat! I'll do a post later in the week about my favorite meal, black beans and yellow rice.
Tuesday: Chicken, black beans, and yellow rice! One of my favorite meals of all times!
Wednesday: Spaghetti with turkey meatballs, salad
Thursday: Hamburgers (maybe Ranch Burgers?)
Friday: Traveling again! Spartanburg for Father's Day
Nothing too exciting this week, just trying not to melt in this heat! I'll do a post later in the week about my favorite meal, black beans and yellow rice.
Wednesday, June 9, 2010
A few FIRSTS tonight!
Well, we didn't make it to the Farmer's Market last night to get veggies to go with leftover London Broil tonight, so I decided we'd run by the grocery, and get some veggies to make stir-fry. I don't know what got into me in the produce department, but I ended up getting boc choy AND broccolini...two veggies I've never even cooked (and I've never eaten broccolini!). I also got mushrooms, a red bell pepper, and yellow squash. I have to say, I made some pretty awesome veggie stir-fry!! (And in just a bit I'll be making fried rice with the LB since I think Wes would cry if I tried to feed him only veggies for dinner! He went to play golf tonight, though, so Wesley and I just ate the veggies). I did get some tips for this from www.steamykitchen.com
1 bunch bok choy, chopped in 1/4 to 1/2 inch chunks
1 bunch broccolini, cut in 1-2 inch pieces
1 container baby portabella mushrooms, sliced
1 red bell pepper, sliced in thin strips
2 small or 1 large sqash, cut in long 1/4 inch thick matchsticks
3 cloves of garlic, grated or very finely chopped
~3T canola oil
~1/4 c. beef broth
~1/4 c. soy sauce, mixed with 1T cornstarch
Okay, have everything ready before you start...this goes fast! Put the oil in a large frying pan or wok, add the garlic (to the cold pan!), and turn to med-high (according to www.steamykitchen.com, this will infuse your oil with garlic without scorching it over high heat...great idea!!). Once the oil is hot and the garlic is golden, dump all the veggies in, and use tongs to toss very well...and quickly! Toss for about 30 seconds, until everything is good an coated in the garlic oil. Pour in the broth and cover, letting steam for about a minute. Uncover, toss in the soy sauce mixture, and cover for about another minute. Toss once again before serving! You can add toasted sessame seeds on top if you'd like, but we didn't becaue Wesley is allergic :(
Delish and quick! Woohoo!
1 bunch bok choy, chopped in 1/4 to 1/2 inch chunks
1 bunch broccolini, cut in 1-2 inch pieces
1 container baby portabella mushrooms, sliced
1 red bell pepper, sliced in thin strips
2 small or 1 large sqash, cut in long 1/4 inch thick matchsticks
3 cloves of garlic, grated or very finely chopped
~3T canola oil
~1/4 c. beef broth
~1/4 c. soy sauce, mixed with 1T cornstarch
Okay, have everything ready before you start...this goes fast! Put the oil in a large frying pan or wok, add the garlic (to the cold pan!), and turn to med-high (according to www.steamykitchen.com, this will infuse your oil with garlic without scorching it over high heat...great idea!!). Once the oil is hot and the garlic is golden, dump all the veggies in, and use tongs to toss very well...and quickly! Toss for about 30 seconds, until everything is good an coated in the garlic oil. Pour in the broth and cover, letting steam for about a minute. Uncover, toss in the soy sauce mixture, and cover for about another minute. Toss once again before serving! You can add toasted sessame seeds on top if you'd like, but we didn't becaue Wesley is allergic :(
Delish and quick! Woohoo!
Monday, June 7, 2010
It's been a while!
Well, not a while since I've cooked, but a while since I've blogged! I'm trying really hard to plan out our meals for the week, based on coupons and store sales...we'll see how it goes! So, here's this week (maybe if I post every Sunday/Monday, it will keep me more accountable!)
Sunday: Wes had leftovers; Wesley and I had awesome Mustard Glazed Salmon* and a Caesar Salad
Monday: London Broil, Biitch Potatoes*, Sugar Snap Peas
Tuesday: Spaghetti
Wednesday: Leftover LB and/or Spaghetti, and Farmer's Market Veggies
Thursday: Tacos
Friday: Out of town for the weekend
- - - - - - - - - - - - - - - - - -
Mustard Glazed Salmon:
I basically followed Giada's Recipe. I didn't have any white wine, so I used just a splash of water, and I used MORE dijon mustard and LESS whole-grain mustard, because I don't really like the whole-grain that I have right now. A little tip, though...don't try to cut this recipe in half (or at least not if you're going to use the mini food processor!). There's not enough glaze to actually get "processed" that way. Also, I broiled my salmon fo the 2 minutes, then for about 9 more minutes. It was phenominal...and Wesley gobbled it up too!
- - - - - - - - - - - - - - - - - -
Biitch Potatoes:
Okay, I found this on a message board, and the potatoes were affectionately (ha) named after a disliked--but good cook--neighbor! Super easy...just take baking potatoes, slice them "accordion style" (not cutting all the way thru) in maybe 6 or so slices, depending on the size. In each slice, put a small sliver of butter, and a thin slice of onion. Sprinkle the top of the potato with salt, and wrap tightly in foil. Grill for about 45 minutes. The onion will practically disappear! They are so good! We had them last week too :)
- - - - - - - - - - - - - - - - - -
And a tip I am going to try out today...boiling ground beef! Yeah, it sounds kind of gross, but from what I've read, it's a great way to cook a large amount of ground beef. So, I'm going to boil 2 lbs for the spaghetti and tacos this week, and I'll let you know how it goes. Basic directions seem to be this: put beef in a large stock pot, cover with water, bring to a boil, reduce to a good simmer. Break apart with a spoon, and cook until no longer pink. Drain in a collendar placed over a large bowl. Refrigerate the broth that you strain out, and the next day remove the fat from the top. Voila...cooked ground beef (that's healthier b/c you get so much of the fat out!), and homemade beef broth! There is varying advice on seasoning the water. I think I'm going to though.
Update: Okay, why had no one told me about this before?!? I may never fry ground beef again. It took maybe a total of 15-20 minutes to cook 2 lbs of ground beef, and by the way, I now have homemade beef broth too!! I used 1/2 an onion (cut in 1/4ths and held together with a toothpick), salt, pepper, and parsley to season my water.
Sunday: Wes had leftovers; Wesley and I had awesome Mustard Glazed Salmon* and a Caesar Salad
Monday: London Broil, Biitch Potatoes*, Sugar Snap Peas
Tuesday: Spaghetti
Wednesday: Leftover LB and/or Spaghetti, and Farmer's Market Veggies
Thursday: Tacos
Friday: Out of town for the weekend
- - - - - - - - - - - - - - - - - -
Mustard Glazed Salmon:
I basically followed Giada's Recipe. I didn't have any white wine, so I used just a splash of water, and I used MORE dijon mustard and LESS whole-grain mustard, because I don't really like the whole-grain that I have right now. A little tip, though...don't try to cut this recipe in half (or at least not if you're going to use the mini food processor!). There's not enough glaze to actually get "processed" that way. Also, I broiled my salmon fo the 2 minutes, then for about 9 more minutes. It was phenominal...and Wesley gobbled it up too!
- - - - - - - - - - - - - - - - - -
Biitch Potatoes:
Okay, I found this on a message board, and the potatoes were affectionately (ha) named after a disliked--but good cook--neighbor! Super easy...just take baking potatoes, slice them "accordion style" (not cutting all the way thru) in maybe 6 or so slices, depending on the size. In each slice, put a small sliver of butter, and a thin slice of onion. Sprinkle the top of the potato with salt, and wrap tightly in foil. Grill for about 45 minutes. The onion will practically disappear! They are so good! We had them last week too :)
- - - - - - - - - - - - - - - - - -
And a tip I am going to try out today...boiling ground beef! Yeah, it sounds kind of gross, but from what I've read, it's a great way to cook a large amount of ground beef. So, I'm going to boil 2 lbs for the spaghetti and tacos this week, and I'll let you know how it goes. Basic directions seem to be this: put beef in a large stock pot, cover with water, bring to a boil, reduce to a good simmer. Break apart with a spoon, and cook until no longer pink. Drain in a collendar placed over a large bowl. Refrigerate the broth that you strain out, and the next day remove the fat from the top. Voila...cooked ground beef (that's healthier b/c you get so much of the fat out!), and homemade beef broth! There is varying advice on seasoning the water. I think I'm going to though.
Update: Okay, why had no one told me about this before?!? I may never fry ground beef again. It took maybe a total of 15-20 minutes to cook 2 lbs of ground beef, and by the way, I now have homemade beef broth too!! I used 1/2 an onion (cut in 1/4ths and held together with a toothpick), salt, pepper, and parsley to season my water.
Tuesday, April 6, 2010
Eggplant Lasagna
Okay, first a disclaimer...I haven't actually eaten this yet! I made it last night, and we're having it for dinner tonight, but I don't think there's any way it could taste bad considering the ingredients :)
1 large eggplant
1 large tomato
about 2-3 oz. fresh parmesian cheese (I used shaved)
15 oz. part-skim ricotta cheese
1 24 oz. jar spaghetti sauce (I used Classico Tomato-Basil)
8 oz. fresh mozzarella (I found "pearls"...teeny-tiny little mozz balls!)
Olive oil spray
Salt/pepper/garlic powder
Fresh* basil (okay, so I used the refrigerated squeeze from a tube kind...I need to plant an herb garden!!)
Preheat oven to 350. Slice the eggplant into very thin rounds (less than 1/4" if possible). Spray with olive oil, sprinkle with salt and pepper, and spread in one layer on cookie sheets. Roast in the oven until soft and beginning to brown, about 5 minutes. Set aside.
Slice tomato in thin slices as well. Mix the ricotta cheese with salt, pepper, garlic powder and basil to taste.
In a large casserole dish that you've sprayed with olive oil, cover the bottom with a single layer of eggplant, then a layer of tomato, then about 1/3 of the spaghetti sauce. Then, add a layer of 1/2 of the ricotta mixture, sprinkle with parm, and top with 1/3 of the mozzarella. Repeat all of the layers once more, then top with one more layer of eggplant and sauce, and top with the remaining parm and mozzarella.
As I said before, I haven't actually eaten this yet, but I'm thinking it should cook for about 30 minutes in a 350 oven. I'll update later if this isn't correct. I'll be serving it with noodles tossed in olive oil and herbs, since I have a feeling that Wes will be pulling the eggplant out with his nose turned up :)
1 large eggplant
1 large tomato
about 2-3 oz. fresh parmesian cheese (I used shaved)
15 oz. part-skim ricotta cheese
1 24 oz. jar spaghetti sauce (I used Classico Tomato-Basil)
8 oz. fresh mozzarella (I found "pearls"...teeny-tiny little mozz balls!)
Olive oil spray
Salt/pepper/garlic powder
Fresh* basil (okay, so I used the refrigerated squeeze from a tube kind...I need to plant an herb garden!!)
Preheat oven to 350. Slice the eggplant into very thin rounds (less than 1/4" if possible). Spray with olive oil, sprinkle with salt and pepper, and spread in one layer on cookie sheets. Roast in the oven until soft and beginning to brown, about 5 minutes. Set aside.
Slice tomato in thin slices as well. Mix the ricotta cheese with salt, pepper, garlic powder and basil to taste.
In a large casserole dish that you've sprayed with olive oil, cover the bottom with a single layer of eggplant, then a layer of tomato, then about 1/3 of the spaghetti sauce. Then, add a layer of 1/2 of the ricotta mixture, sprinkle with parm, and top with 1/3 of the mozzarella. Repeat all of the layers once more, then top with one more layer of eggplant and sauce, and top with the remaining parm and mozzarella.
As I said before, I haven't actually eaten this yet, but I'm thinking it should cook for about 30 minutes in a 350 oven. I'll update later if this isn't correct. I'll be serving it with noodles tossed in olive oil and herbs, since I have a feeling that Wes will be pulling the eggplant out with his nose turned up :)
Sunday, March 21, 2010
Marinated Cucumber Salad
I first had this years ago when I was doing Weight Watchers, and it was fabulous (and 0 points!). I'd lost the recipe, and failed when trying to recreate it a few times over the years. I think I finally did it though! Yay!
1 English Cucumber, thinly sliced
1/2 of a large red onion, thinly sliced
1 c red wine vinegar
1/2 c water
1 c sugar (to make it 0 WW points, use Splenda)
1/2 to 1 T red pepper flakes (depending on the amount of heat you're after!)
1 to 2 T salt
Bring the vinegar, water, and sugar to a boil, stirring to make sure the sugar dissolves. Stir in the red pepper flakes and salt, and pour the hot mixture over the cukes and onion. Stir. Put in the fridge to chill for at least an hour before serving, and stir a few times in that hour.
I think this would be awesome over a white fish (tilapia maybe?) for a light dinner!
Some variations I've seen that I'm anxious to try:
1) Instead of red wine vinegar, use white vinegar, and sub dried dill for the red pepper flakes.
2) Rachel Ray's Quick Pickled Onions and Apples sounds interesting--and somewhat similar--too!
1 English Cucumber, thinly sliced
1/2 of a large red onion, thinly sliced
1 c red wine vinegar
1/2 c water
1 c sugar (to make it 0 WW points, use Splenda)
1/2 to 1 T red pepper flakes (depending on the amount of heat you're after!)
1 to 2 T salt
Bring the vinegar, water, and sugar to a boil, stirring to make sure the sugar dissolves. Stir in the red pepper flakes and salt, and pour the hot mixture over the cukes and onion. Stir. Put in the fridge to chill for at least an hour before serving, and stir a few times in that hour.
I think this would be awesome over a white fish (tilapia maybe?) for a light dinner!
Some variations I've seen that I'm anxious to try:
1) Instead of red wine vinegar, use white vinegar, and sub dried dill for the red pepper flakes.
2) Rachel Ray's Quick Pickled Onions and Apples sounds interesting--and somewhat similar--too!
Oven-Roasted Broccoli
After reading the reviews of Alton Brown's Roasted Broccoli, I decided I had to give it a try...especially since Wes won't ever eat broccoli, and Wesley has recently been turning up his nose at it about half the time!
I didn't have any panko bread crumbs, so I used regular ones, and I used parmesan instead of cheddar.
1 lb. broccoli
2 T olive oil
2 cloves of garlic, minced (I think I used 3 or 4!)
1/2 tsp kosher salt
1/4 tsp pepper
1/3 c panko bread crumbs (I used closer to 1/2 a cup of regular bread crumbs, but next time I'd use more like 1/4 c)
1/4 c grated parm or cheddar
Preheat oven to 425.
Cut the broccoli into bite-sized pieces, including the stalks. Toss with the olive oil, garlic, salt, and pepper, and set aside.
Toast the breadcrumbs on a metal cookie sheet or cake pan for about 2 minutes in the oven. Stir into the broccoli mixture, then put it all back on the cake pan. Roast just until the broccoli is tender, about 10 minutes (I think it took me about 15). Remove from the oven, stir in the cheese, and serve immediately!
I'm happy to report that both Wes and Wesley ate at least 2 bites each of this. Now, I don't see either of them requesting it for dinner anytime soon, but hey, tasting it is progress, right?!
I didn't have any panko bread crumbs, so I used regular ones, and I used parmesan instead of cheddar.
1 lb. broccoli
2 T olive oil
2 cloves of garlic, minced (I think I used 3 or 4!)
1/2 tsp kosher salt
1/4 tsp pepper
1/3 c panko bread crumbs (I used closer to 1/2 a cup of regular bread crumbs, but next time I'd use more like 1/4 c)
1/4 c grated parm or cheddar
Preheat oven to 425.
Cut the broccoli into bite-sized pieces, including the stalks. Toss with the olive oil, garlic, salt, and pepper, and set aside.
Toast the breadcrumbs on a metal cookie sheet or cake pan for about 2 minutes in the oven. Stir into the broccoli mixture, then put it all back on the cake pan. Roast just until the broccoli is tender, about 10 minutes (I think it took me about 15). Remove from the oven, stir in the cheese, and serve immediately!
I'm happy to report that both Wes and Wesley ate at least 2 bites each of this. Now, I don't see either of them requesting it for dinner anytime soon, but hey, tasting it is progress, right?!
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