On the Menu...

SUNDAY - Carnitas Tacos, refried beans and rice
No bake Chocolate oatmeal cookies

MONDAY - Dinner in LA
Pavlova for Ainsley's class

TUESDAY - Swordfish Tacos with Grilled Asparagus

WEDNESDAY - Chicken Paprikash
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-paprikash-recipe.html

THURSDAY - Black Bean Burgers
The All-American Boys Chorus Performs

FRIDAY - Pizza

SATURDAY - Spaghetti and Homemade Meatballs

On The Menu ....

Sunday - Beef Stew
http://www.foodfamilystyle.blogspot.com/2014/03/the-ulitmate-beef-stew.html
Vanilla Cake
http://www.foodfamilystyle.blogspot.com/2013/08/coconut-cake.html

Monday - corned beef hash and cabbage, green pees
Happy St. Patrick's Day

Tuesday - Grilled Salmon, beets & arugula with goat cheese and toasted pecans, peas

Wednesday - hot dogs, chili
Blue & Gold Indoor Campout Banquet

Thursday - leftbovers, or El Pollo Loco
Mom is at a Baby Shower

Friday -  Ward Fiesta - Tres de Marcho

Saturday - Grilled pizza

The Ulitmate Beef Stew

Okay I'm trying to get back into Meal Planning.  Since I was surprised in November and took over as PTA President I have let Family Dinners slide.  Then our Church hosted a big event titled "Rescuing Dinner" with the Food Nanny speaking about the importance of Family Dinner.  I already knew it but I was recommitted to get back into Weekly Food Planning.  Cooking a Family Dinner makes me feel whole.   I LOVE the time around the dinner.  I'm sick of fast food.  I hate eating at those fast food places because there are always televisions and it's hard to carry a family conversation.  We don't have cable in our home anymore and our TV is in our bedroom so it's not a focal point in our home.  So why do we frequent these places with TV's everywhere that only serve as a distraction for face to face conversation?  Lazinesss.

Okay so the first meal of the new week was requested by Charlie ... Beef Stew.  So I borrowed from a few recipes, especially Tyler Florence and came up with this.  TASTY.

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 - 3 lbs beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper

Worcestershire
1 bottle good quality dry red wine

8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest

1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
1/2 pound carrots, peeled and sliced
2 cups chopped onions

2 Tbs tomato paste
1 pound white mushrooms, cut in 1/2

1 bag of frozen fire roasted corn
1/2 pound garden peas frozen or fresh

mashed potatoes
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish

With hot olive oil in a large stock pot brown the beef chunks with salt and pepper, and a little wine and Worcestershire Sauce.  Remove from pot and then sautee the onions in the leftover oil.  Add the thyme and the rest of the wine after about 10 minutes.  Add the rest of the wine, stock, orange and simmer for a few hours.  About an hour before I added the carrots and mushrooms.  I added the peas just about 30 minutes before we ate.  

Meanwhile prepare the mashed potatoes to your liking.  Serve with the potatoes in the bowl first and poor the stew over it.  Serve immediately or the mashed potatoes will dissolve and it doesn't look that pretty.  

Now I didn't find the Horseradish Sour Cream until just now but it sounds awesome!  So I'm going to try it later!

Horseradish Sour Cream

1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2.html?oc=linkback