MONDAY
Christmas Tree buying! and Pizza from Whole Foods
TUESDAY
Spaghetti (Thanks to Melissa W.)
WEDNESDAY
Baked Potatoes and Salad (Oh wait I forgot to tell Charlie that we had food ready when he picked up the kids and I left for our Ward RS Christmas Party ... so that all went to waste. ) In-N-Out instead.
THURSDAY
Dill & Lemon Salmon and Salad
FRIDAY
Homemade Pizza courtesy of Meagan H. and a big ol pot of Chili and Corn Bread and all night games.
SATURDAY
Tiger Woods golf event (Although I'm preeeeetty sure he's not going to be there tomorrow.)
So that makes this a YO-YO night (You're On You're Own)
SUNDAY
Real Mac & Cheese and Salad
http://www.seriouseats.com/recipes/2007/12/martha-stewart-macaroni-and-cheese-recipe.html
Monday, November 30, 2009
Saturday, November 14, 2009
On The Menu This Week ...
Well we've been sick and out of town sooooo just for the record, here is what was on the menu this week ....
MONDAY
Pizza
TUESDAY
Pizza leftovers
WEDNESDAY
Steak, Salad & Potatoes - courtesy my mom for my husband's birthday
THURSDAY
Bean Soup with a little bit of this and a little bit of that - courtesy my mom and her pressured cooked beans the night before to save me in my sickly state from having to think about dinner.
FRIDAY
Leftover Soup
SATURDAY
Clam Chowder in bread bowls- courtesy Whole Foods
SUNDAY
Hopefully Italian Wedding Soup
MONDAY
Pizza
TUESDAY
Pizza leftovers
WEDNESDAY
Steak, Salad & Potatoes - courtesy my mom for my husband's birthday
THURSDAY
Bean Soup with a little bit of this and a little bit of that - courtesy my mom and her pressured cooked beans the night before to save me in my sickly state from having to think about dinner.
FRIDAY
Leftover Soup
SATURDAY
Clam Chowder in bread bowls- courtesy Whole Foods
SUNDAY
Hopefully Italian Wedding Soup
Buttermilk Pancakes
I love my classic Whole Wheat pancakes, which I can't believe I haven't posted yet. But every now and then I long for a good old white flour fluffy pancakes drenched in butter. Well, this will do. My 6 year old who normally eats 1-2 pancakes, just devoured 4. My 2 year old ate an extra pancake too. So when I asked if I should keep the recipe, my kids cheered yes!!!
Thanks to Serious Eats not only did I find another great recipe, I think I found a new cookbook I want, Gale Gand's Brunch!.
Interesting fact I just learned, "Buttermilk is not particularly fattening or buttery, because it's actually the liquid left behind after butter is churned out of cream." Or maybe you already knew that and are responding to me, "uh-duh!"
Gale Gand's Buttermilk Pancakes
From Serious Eats
Thanks to Serious Eats not only did I find another great recipe, I think I found a new cookbook I want, Gale Gand's Brunch!.
Interesting fact I just learned, "Buttermilk is not particularly fattening or buttery, because it's actually the liquid left behind after butter is churned out of cream." Or maybe you already knew that and are responding to me, "uh-duh!"
Gale Gand's Buttermilk Pancakes
From Serious Eats
- makes 12 3-to 4-inch pancakes -
(or in our case, 7 pancakes, 1 over-sized last pancake so mom can at least have one, and 1 giant Minnie Mouse pancake.)
Ingredients
1 cup all-purpose flour
1 Tbs sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 large egg
1 cup buttermilk
1/4 cup whole milk
2 tablespoons unsalted butter, melted, plus more for cooking
1 cup blueberries (optional)
In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, beat the egg with a fork and then mix in the buttermilk, milk, and melted butter. Pour the wet ingredients over the dry ingredients and combine with a wooden spoon, leaving plenty of lumps.
Thursday, November 5, 2009
Apple Pudding Cake
This could be one of my all time favorite easy desserts. Thanks to one of my dearest friends, Summer. I LOVE to make this cake for my child's birthday treat in class. I feel like the kids are getting something a bit more healthy than junk cake.
Bake at 350 degrees for 45 minutes. Cut in squares. Serve hot with whipped cream or butter sauce (which is oooooh so much better.)
Apple Pudding Cake
2 c sugar
1/2 cup soft butter
2 egg
4 large peeled tart apples (4 cups)
2 cups whole wheat flour
2 tsp soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Cream the butter and sugar. Add eggs and beat hard. Shred apples. Add at once to the creamed mixture. Stir in dry ingredients. Bake at 350 degrees for 45 minutes. Cut in squares. Serve hot with whipped cream or butter sauce (which is oooooh so much better.)
Butter Sauce
1/2 c. butter
1 c sugar
1/2 c light cream or evaporated milk
1 1/2 t vanilla
Heat butter, sugar and milk at low heat for 10-25 minutes. Stir until blended and slightly thickened. Do not boil.
Wednesday, November 4, 2009
Sweet Potato Gnocchi
Cafe Johnsonia has recently taken a break for her blog and decided to spend more time with her family. I commend her. She is a wise women for choosing family. I love her recipes. This as a great recipe.
Sweet Potato Gnocchi with Sage, Walnuts, and Brown Butter
Cafe Johnsonia
Serves 6-8
Active time:1 1/4 hr
Start to finish:2 1/4 hr
1 1/4 lb russet (baking potatoes)
1 (3/4-lb) sweet potato
1 large egg
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmigiano-Reggiano plus more for serving
1 1/2 to 2 cups all-purpose flour plus more for dusting
1/3 cup extra-virgin olive oil
1 cup sage leaves (from 1 bunch)
1/2 to 3/4 cup whole walnuts
4 tablespoons unsalted butter
Make gnocchi:
Preheat oven to 450°F with rack in middle.
Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.
Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
Lightly flour 2 or 3 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a small bowl. Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
Pour egg mixture into well, then knead into potatoes. (Or just crack the egg into the center, sprinkle the salt, pepper, and nutmeg over the top, and use a fork to break it up and mix in the riced potatoes.)
Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.
Repeat with remaining 5 pieces of dough.
Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets. (Kind of flick them off the fork and let them fall to the baking sheet. Once you get going, it goes quickly. Dust your fingers with flour and wipe off the fork tines if the gnocchi are sticking.)
Fry sage leaves and walnuts:
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.
Fry the walnuts in the remaining oil until toasted and golden. Transfer to paper towels to drain. Season lightly with salt. Pour off the remaining oil and wipe out the skillet.
Make sauce:
Add butter to skillet and cook until golden-brown, about 5 minutes. Remove from heat.
Cook gnocchi:
Add some of the gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to a large serving bowl. Cook remaining gnocchi in same manner, transferring to the bowl.
When all of the gnocchi have been cooked, drizzle with brown butter and gently stir to coat them. Sprinkle with fried sage, walnuts and grated cheese.
Cooks’ notes:
* Uncooked gnocchi can be frozen (first in 1 layer on a baking sheet, then transferred to a sealable bag) up to 1 month. Do not thaw before cooking. Chestnuts can be sliced 1 day ahead and kept in an airtight container at cool room temperature.
* Sauce and topping can be halved; make full recipe of gnocchi and freeze half of it.
Sweet Potato Gnocchi with Sage, Walnuts, and Brown Butter
Cafe Johnsonia
Serves 6-8
Active time:1 1/4 hr
Start to finish:2 1/4 hr
1 1/4 lb russet (baking potatoes)
1 (3/4-lb) sweet potato
1 large egg
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmigiano-Reggiano plus more for serving
1 1/2 to 2 cups all-purpose flour plus more for dusting
1/3 cup extra-virgin olive oil
1 cup sage leaves (from 1 bunch)
1/2 to 3/4 cup whole walnuts
4 tablespoons unsalted butter
Make gnocchi:
Preheat oven to 450°F with rack in middle.
Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.
Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
Lightly flour 2 or 3 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a small bowl. Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
Pour egg mixture into well, then knead into potatoes. (Or just crack the egg into the center, sprinkle the salt, pepper, and nutmeg over the top, and use a fork to break it up and mix in the riced potatoes.)
Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.
Repeat with remaining 5 pieces of dough.
Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets. (Kind of flick them off the fork and let them fall to the baking sheet. Once you get going, it goes quickly. Dust your fingers with flour and wipe off the fork tines if the gnocchi are sticking.)
Fry sage leaves and walnuts:
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.
Fry the walnuts in the remaining oil until toasted and golden. Transfer to paper towels to drain. Season lightly with salt. Pour off the remaining oil and wipe out the skillet.
Make sauce:
Add butter to skillet and cook until golden-brown, about 5 minutes. Remove from heat.
Cook gnocchi:
Add some of the gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to a large serving bowl. Cook remaining gnocchi in same manner, transferring to the bowl.
When all of the gnocchi have been cooked, drizzle with brown butter and gently stir to coat them. Sprinkle with fried sage, walnuts and grated cheese.
Cooks’ notes:
* Uncooked gnocchi can be frozen (first in 1 layer on a baking sheet, then transferred to a sealable bag) up to 1 month. Do not thaw before cooking. Chestnuts can be sliced 1 day ahead and kept in an airtight container at cool room temperature.
* Sauce and topping can be halved; make full recipe of gnocchi and freeze half of it.
Chicken Jalapeno Rollups
Ooooh what a tasty surprise this was. I started eating the chicken plain it was daaaaang good. Add it inside a warm crescent roll ... Heaven.
Chicken Jalapeno Rollups
From: A Recipe A Day
Ingredients
Chicken Jalapeno Rollups
From: A Recipe A Day
Ingredients
4 ounces cream cheese, softened
1/2 cup cooked chicken, chopped
1/4 cup chopped fresh parsley
2 - 3 Tbs chopped sliced jalapenos
2 Tbs chopped green onions
1 can Pillsbury crescent rolls
I added some garlic salt too and some chopped fresh spinach.
Heat oven to 375ยบ.
Mix all ingredients, except the dough, in a bowl until well blended.
Unroll the crescent dough and separate into 2 long rectangles on cutting board, pressing perforations to seal.
Spread half of cream cheese mixture on one rectangle to within 1/2 an inch of edge. Repeat on other rectangle of dough.
Starting with one long side, roll up rectangle and press seam to seal. Cut roll into 16 slices. Place slices on ungreased cookie sheet. Repeat with other dough rectangle.
Bake 14-16 minutes or until light golden brown. Remove from sheet immediately and serve warm.
Makes 32 appetizers
Monday, November 2, 2009
On The Menu This Week...
MONDAY
Irish Cheddar and Chive Smashed Potatoes
http://www.cooking.com/Recipes-and-More/recipes/Irish-Cheddar-and-Chive-Smashed-Potatoes-recipe-8141.aspx
salad
TUESDAY
Smoked Gouda Potato Gratin
http://www.cooking.com/Recipes-and-More/recipes/Smoked-Gouda-Potato-Gratin-recipe-8138.aspx
Chicken Jalapeno Roll-ups
http://nancysrecipes.wordpress.com/2009/03/20/chicken-jalapeno-rollups/
WEDNESDAY
Perogies
THURSDAY
Hearty Chicken Soup with Shells, Tomato & Zucchini
http://www.cooksillustrated.com/recipes/detail.asp?docid=5928
FRIDAY
Pizza & Party Night ... Happy 6th Ian.
SATURDAY
Breakfast Strata with Spinach and Gruyere
http://www.cooksillustrated.com/recipes/menu_detail.asp?docid=1926&parentdocid=5125#2
SUNDAY
Turkey and Squash Thanksgiving Risotto
http://closetcooking.blogspot.com/2008/10/thanksgiving-risotto.html
Irish Cheddar and Chive Smashed Potatoes
http://www.cooking.com/Recipes-and-More/recipes/Irish-Cheddar-and-Chive-Smashed-Potatoes-recipe-8141.aspx
salad
TUESDAY
Smoked Gouda Potato Gratin
http://www.cooking.com/Recipes-and-More/recipes/Smoked-Gouda-Potato-Gratin-recipe-8138.aspx
Chicken Jalapeno Roll-ups
http://nancysrecipes.wordpress.com/2009/03/20/chicken-jalapeno-rollups/
WEDNESDAY
Perogies
THURSDAY
Hearty Chicken Soup with Shells, Tomato & Zucchini
http://www.cooksillustrated.com/recipes/detail.asp?docid=5928
FRIDAY
Pizza & Party Night ... Happy 6th Ian.
SATURDAY
Breakfast Strata with Spinach and Gruyere
http://www.cooksillustrated.com/recipes/menu_detail.asp?docid=1926&parentdocid=5125#2
SUNDAY
Turkey and Squash Thanksgiving Risotto
http://closetcooking.blogspot.com/2008/10/thanksgiving-risotto.html
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