21 November 2011
*Monday: Honey Lime Chicken Enchiladas (thanks to my sister)
*Tuesday: We didn't end up having Lasagna last Sunday, so tonight we'll have Butternut Squash Lasagna...YUM!
*Wednesday: Leftovers & baking pies! I'll be making Apple Pie with THIS crust (with apple cider vinegar??!! Can't wait to try!) & Coconut Cream Pie
*Thursday: The Big Day! My menu today was sort of inspired by an episode of "Throwdown" that I happened to watch. Bobby Flay battled Ree Drummond (Pioneer Woman), and SHE won! The food all looked amazing, so we'll see how it tastes. We'll be eating:
-Simple Turkey (I don't even do anything to mine. Maybe a little salt & pepper. I've had brined/seasoned/plain turkeys before, and they all taste equally as yummy to me! So I'm sticking with simple this year)
-Stuffing-I'll use a classic recipe similar to THIS one.
-Mashed Potatoes & gravy (I just make this up with the turkey drippings, flour, salt & pepper)
-Sweet Potatoes (simple again. I roast mine in the oven with a little butter & brown sugar until they are soft & golden)
-Brussels Sprouts (I have to have something green! And we don't do green bean casserole around here...)
-2 pies (see yesterday's post)
-Pumpkin Bread Pudding (I know it's crazy, we're not having pumpkin pie. But this looks DELICIOUS, and I'm using the excuse that when I do my big turkey dinner on Christmas Eve, I'll make pumpkin pie then.)
*Friday: Are you kidding? Leftovers for the rest of the weekend..... ;)
16 November 2011
1. My mom used to make this cider during the holidays; it tastes like Christmas and home to me. We had some with this GF pumpkin bread (there were some gluten free-ers in da house) while we carved spooky pumpkins and enjoyed this lovely fall season.
2. The main dish for Sunday dinner last week was honey-lime chicken enchiladas. It was suggested by one attendee that these taste Cafe Rio-like. I'm not here to confirm or deny, but anything worthy of that comparison is at least worthy of trying. That should be a good enough hint.
3. A tangy beef stew recipe adapted from here.
- 2 pounds bottom round, well trimmed and cut into 2-inch pieces
- 3/4 cup all-purpose flour
- 1/4 c olive oil
- 2 onions, diced
- 1 6-ounce can tomato paste
- 1/2 cup red wine vinegar
- 6-8 large potatoes, diced
- 1lb carrots (either baby, or cut)
- 2 cups beef broth (or any broth, really)
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 package frozen peas, thawed
- Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
- Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours, or on high for 5 hours. Add the peas and heat through.
14 November 2011
If you can't tell, I am so in love with this time of year. We finally got our "thankful tree" going, I made some delicious Pumpkin Muffins, and I've started planning our Thanksgiving feast. I am one happy girl. And by the way, those muffins really were amazing. I used part white flour/part wheat flour/part flax and applesauce instead of oil to healthify them a little. And they were still scrumptious. The children loved going on a walk one day to find sticks for our Thankful Tree. I added some yarn to a few of the branches, printed out "I am Thankful For ______" tags, and I love the things that have already been added. My favorite is Ryder's "being in this earth". ;) With Burke gone a lot these days, I'm not feeling super motivated to make elaborate dinners, so here is our simple menu for the week:
*Monday: Grilled Cheese & "Red Soup" (we like the store bought low sodium Red Pepper & Tomato Soup cartons. You can usually find them near the health foods, if not in the soup aisle.)
*Tuesday: Chicken Pot Pie
*Wednesday: Squash Pot Stickers & fried rice (my kids usually love pot stickers, and they LOVE dipping things. We'll see how the squash goes over. For the rice, I use sticky white rice, mix whatever veggies I have in--usually peas, chopped carrots, chopped red peppers, scallions, etc. I fry this in a tiny bit of sesame oil with salt, pepper & soy sauce. At the end I add 1 egg to my mixture, and stir until the egg is cooked. Sometimes I add chicken or chopped ham for a heartier rice.)
*Thursday: Baked Potato Soup + Cheddar/Jalapeno Biscuits (see recipe below--from HERE)
*Saturday: Down Town Chicago Date. I'm super excited to ride the train, sans kids, meet my husband downtown and eat in peace & quiet. Believe me, I'll be savoring each & every bite.
*Sunday: Easy One Pot Lasagna & Salad
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
1 cup sour cream
Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined, if your baking sheets are as “weathered” as mine are) for 15 to 17 minutes, until golden on top.
07 November 2011
*Monday: Orzo with Roasted Vegetables (didn't get to this last week...and I really want to try it!)