It might rain today, so I think some soup and really hearty bread would be nice. There's one on Epicurious with summer squash and other veggies looks pretty good.
Bill's requested steak one night, so we can do that Tuesday - a nice quick meal after my late work day. Wednesday, I have the day off, but have to get dinner on and off the table quickly, I'll make quiche - I'll make and extra one for Tara.
A pork loin roast is thawing, for Thursday night since that's one night we can have a leisurely meal. Some potato wedges tossed in the pan for the last hour will be nice. Leftovers need to be pork BBQ Sunday night.
Monday - Cream of summer squash soup, bread, and salad
Tuesday - Grilled steak, baked potatoes, salad
Wednesday - quiche, salad
Thursday - pork loin roast, roasted potatoes, apple sauce, green beans
Friday - hamburgers
Saturday - Proscuitto tomato, basil, mozzarella paninis.
Sunday - BBQ, coleslaw
I can go to the store today and have everything on hand, and I just love having an answer when the kids ask, as they always do, "Mom, what's for dinner?"
Monday, September 10, 2007
Sunday, July 1, 2007
Pigeon Peas with Rice
In looking for an authentic rice and beans recipe for the book club food to go along with "Their Eyes Were Watching God", I came across a can of Pigeon Peas. I wondered if they were what was meant by "cow peas" in the book, so I bought a couple of cans. Turns out cow peas are what we always called black-eyed peas, so I did the recipe with the black-eyed peas instead. Very yummy.
But now I had these two cans of pigeon peas on the shelf. On the back was a recipe for a hispanic version of beans and rice - I guess there's a recipe for beans in rice in nearly every culture! Turned out to be a family favorite - all the kids just loved it- ate every bite. So I made some for Kathy's family the next night. I hope they liked it too.
Here's the recipe with my changes:
4 slices thick sliced bacon, chopped
2 cups chopped onions
1/2 c chopped bell peppers (I like a mix of red, yellow, and green)
3 cloves garlic, minced
2 cans pigeon peas (Gandules Verdes)
2 tsp salt
1 cup tomato sauce
3 cups water
2 cups rice
The recipe calls for something called Sazon Goya con Culantro y Achiote as well, but in looking up that item, I found that paprika plus a bit of nutmeg and dash of cayenne will serve just fine. Plus a sprinkling of fresh cilantro at the end is a very nice touch.
Cook the bacon in a large shallow skillet till crisp. Add the onions , garlic, and peppers and cook till softened. Drain most of the liquid from the pigeon peas and stir them in. Add the salt, seasoning, tomato sauce, rice, and water and bring to a boil. Reduce heat, cover, and cook about 20 minutes until rice is done. Sprinkle with fresh cilantro. You can sprinkle with a little hot pepper vinegar if you like.
But now I had these two cans of pigeon peas on the shelf. On the back was a recipe for a hispanic version of beans and rice - I guess there's a recipe for beans in rice in nearly every culture! Turned out to be a family favorite - all the kids just loved it- ate every bite. So I made some for Kathy's family the next night. I hope they liked it too.
Here's the recipe with my changes:
4 slices thick sliced bacon, chopped
2 cups chopped onions
1/2 c chopped bell peppers (I like a mix of red, yellow, and green)
3 cloves garlic, minced
2 cans pigeon peas (Gandules Verdes)
2 tsp salt
1 cup tomato sauce
3 cups water
2 cups rice
The recipe calls for something called Sazon Goya con Culantro y Achiote as well, but in looking up that item, I found that paprika plus a bit of nutmeg and dash of cayenne will serve just fine. Plus a sprinkling of fresh cilantro at the end is a very nice touch.
Cook the bacon in a large shallow skillet till crisp. Add the onions , garlic, and peppers and cook till softened. Drain most of the liquid from the pigeon peas and stir them in. Add the salt, seasoning, tomato sauce, rice, and water and bring to a boil. Reduce heat, cover, and cook about 20 minutes until rice is done. Sprinkle with fresh cilantro. You can sprinkle with a little hot pepper vinegar if you like.
Thursday, February 1, 2007
eat your veggies
I'm determined that we should eat more fresh vegetables even if it's the middle of winter. So scrounging around for lunch materials yesterday I found
a red bell pepper
an apple
carrots
radishes
half a red onion
So I chopped the all up finely and threw them together with about a half a cup of crumbled feta cheese and a handful of chopped walnuts. Used bottled balsamic vinaigrette dressing with a little dijon mustard stirred in. I also had a little cooked brown basmati rice left over, so I heated it up just a smidge and stirred it in. We dished it up into three servings and crumbled up two strips of bacon for the three salads. It was really good. The bacon is not necessary, but the feta is a must. I would make this again for sure.
a red bell pepper
an apple
carrots
radishes
half a red onion
So I chopped the all up finely and threw them together with about a half a cup of crumbled feta cheese and a handful of chopped walnuts. Used bottled balsamic vinaigrette dressing with a little dijon mustard stirred in. I also had a little cooked brown basmati rice left over, so I heated it up just a smidge and stirred it in. We dished it up into three servings and crumbled up two strips of bacon for the three salads. It was really good. The bacon is not necessary, but the feta is a must. I would make this again for sure.
Wednesday, January 31, 2007
Went to Giant yesterday for the first BIG shopping trip in a few weeks. The kids all needed stuff for their lunches, and it seemed we were out of fresh produce of any kind. My DH mentioned he was craving steak, so I picked up some nice looking sirloin to marinate and cook London broil style. Half of the left over pork roast from Sunday night, went into homemade BBQ last night with coleslaw. We had gotten some really yummy sauce from the East Carolina BBQ company when we were down there in November. I love the vinegary flavor it adds to the shredded pork. Then just some good old fashioned KC masterpiece finishes the sandwich.
The rest of the pork leftovers will go into these great little tacos – here’s the recipe
Shredded pork roast (shoulder is best, but loin will do)
Thinly sliced radishes
Sliced avocado
Cilantro with stems
Plenty of salt and pepper
Corn tortillas cooked in a little oil until they’re mostly soft with a few crispy places.
Just roll the stuff up inside the tortilla – very different and very yummy. You can add sour cream if you like, but I find that the subtle blend of flavors is great without.
They had beautiful ground beef, so I made some chili for Wednesday night. And picked up some sirloin to marinate and grill Thursday. So, my weeknight meals are done! Happy happy!
I also picked up the January issue of Bon Appetit - lots of yummy ideas in there to try - I'm especially excited about the sweet and salty dessert ideas.Tuesday, January 9, 2007
Looks like my oldest daughter and her best friend will be studying for midterms tonight. The friend is a vegetarian, so I'm re-thinking tonight's dinner. I had a wonderful pasta dish at CD Cafe with artichoke hearts, sun-dried tomatoes, garlic, and feta cheese. I actually have all that stuff on hand, so I'm going to give it a whirl. This recipe from Epicurious looks like a good start.
Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.
We can have the chicken and sweet potatoes later in the week.
1/4 cup olive oil
2 cups chopped onions
3 garlic cloves, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons dried oregano
1 14 1/2-ounce can diced tomatoes in juice
1 8-ounce package frozen artichoke hearts, thawed, hearts cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 cups chopped onions
3 garlic cloves, chopped
2 teaspoons chopped fresh rosemary
2 teaspoons dried oregano
1 14 1/2-ounce can diced tomatoes in juice
1 8-ounce package frozen artichoke hearts, thawed, hearts cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
12 ounces linguine
1 7-ounce package crumbled feta cheese (about 1 1/3 cups)
3/4 cup chopped fresh basil
Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.
We can have the chicken and sweet potatoes later in the week.
Sunday, January 7, 2007
Back to life as we know it
It always seems that I never cook over the holidays. And yet, we always have plenty. How can this be? Maybe it's just that I'm so caught up in holiday business that I don't remember cooking - except for Christmas Eve, which is our big celebratory meal. There's always a ham, from which we usually get several meals, then bean soup.
So here we are. Inventory at the shop is over, and I can almost breathe again. What's for dinner this week? Hmmm. My wonderful husband picked up hamburger and buns at Giant today, so dinner was easy after a long day at the shop. He wants a meatloaf and a London Broil later this week. I'd like to use up the sweet potatoes in the pantry. And we have a 2-lb. bag of shrimp in the freezer. Pasta one night appeals too, but not with a tomato-based sauce. What though? Hmm. I'll have to take a look at Giada's site.
Here's the recipe line-up so far. This will get the last of the ham out of the fridge, keep me from having to cook up a big meal after the last of inventory, and stave off a big-deal grocery trip until maybe next week when more stuff is on sale!
Monday - grilled ham and cheese paninis
Tuesday - Pasta with sundried tomatoes, feta, and artichoke hearts
Wednesday - Shrimp with pesto linguini
Thursday - London Broil and sweet potatoes or baked potatoes
Friday - Pizza night!
Saturday -
Sunday - Meat loaf, baked potatoes, broccoli
So here we are. Inventory at the shop is over, and I can almost breathe again. What's for dinner this week? Hmmm. My wonderful husband picked up hamburger and buns at Giant today, so dinner was easy after a long day at the shop. He wants a meatloaf and a London Broil later this week. I'd like to use up the sweet potatoes in the pantry. And we have a 2-lb. bag of shrimp in the freezer. Pasta one night appeals too, but not with a tomato-based sauce. What though? Hmm. I'll have to take a look at Giada's site.
Here's the recipe line-up so far. This will get the last of the ham out of the fridge, keep me from having to cook up a big meal after the last of inventory, and stave off a big-deal grocery trip until maybe next week when more stuff is on sale!
Monday - grilled ham and cheese paninis
Tuesday - Pasta with sundried tomatoes, feta, and artichoke hearts
Wednesday - Shrimp with pesto linguini
Thursday - London Broil and sweet potatoes or baked potatoes
Friday - Pizza night!
Saturday -
Sunday - Meat loaf, baked potatoes, broccoli
Wednesday, December 13, 2006
Christmas Baking
The Post Food Section got me inspired today - that's the plan, of course - so we'll be baking and making candy for Christmas this Sunday. I love plain sugar cookies cut in all sorts of holiday shapes, and gingerbread men. The kids are going to want to decorate a gingerbread house, but I'm not sure that's on the agenda this year. Perhaps rolling and decorating the cookies will be enough.
My favorite sugar cookie recipe comes from Martha Stewart. I know, I know, she's cliched, and phony, and so 1990s, but you can't argue with this recipe. It's delicious, easy to work with, and it stays fresh and yumy for a week or more.
4 cups flour
1/2 tsp salt
1 tsp baking powder
2 sticks unsalted butter (I always use regular butter)
2 cups sugar
2 large eggs
2 tsp vanilla
Sift together flour, salt and baking powder. Cream together sugar and butter until fluffy. Beat in eggs. [I add to vanilla here too] Slowly blend in flour mixture. Wrap dough in plastic wrap and chill for 30 minutes or more. I like to form the dough into several smaller flat rectangles and chill separately. You can only work so much of the dough at a time, and it's better not to rework it several times.
On a lightly floured surface, roll dough to 1/8 inch thick. Cut into shapes and transfer to an ungreased baking sheet. Refrigerate for 15 minutes. While the cookies are chilling, preheat oven to 325. Bake cookies for 8-10 minutes or until edges just begin to brown.
Cool on wire racks.
My favorite sugar cookie recipe comes from Martha Stewart. I know, I know, she's cliched, and phony, and so 1990s, but you can't argue with this recipe. It's delicious, easy to work with, and it stays fresh and yumy for a week or more.4 cups flour
1/2 tsp salt
1 tsp baking powder
2 sticks unsalted butter (I always use regular butter)
2 cups sugar
2 large eggs
2 tsp vanilla
Sift together flour, salt and baking powder. Cream together sugar and butter until fluffy. Beat in eggs. [I add to vanilla here too] Slowly blend in flour mixture. Wrap dough in plastic wrap and chill for 30 minutes or more. I like to form the dough into several smaller flat rectangles and chill separately. You can only work so much of the dough at a time, and it's better not to rework it several times.
On a lightly floured surface, roll dough to 1/8 inch thick. Cut into shapes and transfer to an ungreased baking sheet. Refrigerate for 15 minutes. While the cookies are chilling, preheat oven to 325. Bake cookies for 8-10 minutes or until edges just begin to brown.
Cool on wire racks.
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