Saturday, July 8, 2017

Week 374 Menu

Sunday: General Tso's cauliflower and rice (sauce) with broccoli
Monday: Mexican sweet potato casserole (Spiralized)
Tuesday: Yorkshire pudding and cranberry sauce
Wednesday: Shrimp kebobs and bulgur wheat caprese salad
Thursday: Individual pizzas
Friday: Out
Saturday: Out

Saturday, July 1, 2017

Week 373 Menu

Sunday: Day at friends' lake house....bringing shaved brussels sprout salad
Monday: Parmesan-crusted chicken (TWFD) and Cauliflower mushroom crumble (Step in Thyme)
Tuesday: Cook-out (steak, corn on the cob, parsnip/kale gratin, butter horn)
Wednesday: Chana masala and naan
Thursday: Mexican sweet potato casserole (Spiralized)
Friday: Leftovers
Saturday: Out

Sunday, June 25, 2017

Week 372 Menu

Sunday: Dinner at friends' house...we're bringing wine
Monday: Baked mac and cheese
Tuesday: Pad Thai (Moosewood recipe)
Wednesday: Bagel Dogs
Thursday: Chicken noodle soup
Friday: Leftovers
Saturday: Out

Tuesday, June 13, 2017

Northern Cornbread

Look, guys! It's the elusive Northern Cornbread! I've been making this cornbread for a while, but it's never around long enough to photograph. I've made this cornbread for years. It calls for cornbread mix from the Jiffy box. It's delicious, but I don't always have two of the little boxes in my pantry.



Pro Tip: The Jiffy cornbread boxes go on sale for $0.25 at the grocery store now and then. Pick up 2 or 12 boxes at that point. Thank me later.

I have been looking for a good cornbread recipe for those times I don't have Jiffy boxes in my pantry. I tried a couple "southern" cornbread recipes and wasn't satisfied. I did some research and found out southern cornbread is more dense and of the savory variety. And, NORTHERN cornbread is the sweet, fluffy kind my family goes gaga over. After living in Florida for 8 years, I should have known that.

Thus I began my search for a northern cornbread recipe. I came across the Serious Eats recipe. I loved it because you put the pan in the oven while it heats up, then melt butter in the hot pan (it's the small things in life...). This is a simple recipe with amazing results. We eat cornbread with chili, black beans/rice/greens, ribs,..you name it! And, this cornbread can be on your table in 25 minutes from the time the craving strikes you.



Northern Cornbread
from Serious Eats

1 c yellow cornmeal
1 c all purpose flour
1/2 c sugar
2 t baking powder
1 t Kosher salt
1/2 t baking soda
3/4 c plain yogurt
1/2 c milk
2 large eggs
3 T melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 T canola oil

1. Place a 9x13" pan on middle rack in oven and preheat to 425°F.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. In a separate medium bowl, whisk together yogurt, milk, eggs, 3 T melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
4. Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven.
5. Bake until skewer inserted into middle of cornbread comes out clean. Start checking at 14 minutes.

Saturday, June 10, 2017

Week 371 Menu

Sunday: a "Shrimp Festival" in honor of Shelby's dance recitals (her words) and roasted potato wedges
Monday: Chicken pot pie and broccoli
Tuesday: Lentil Chili in the slow cooker and cornbread
Wednesday: Meatballs & marinara and buttered peas
Thursday: Leftovers
Friday: Baked pasta with leftover chili
Saturday: Out

Monday, June 5, 2017

Pancake Mix



Can you really call a "pancake mix" a recipe? I suppose it meets the definition - get a bunch of stuff together and combine it. I always have the ingredients in my pantry and it's nice to have some pancake mix ready! 

It takes longer to measure out the ingredients than it does to mix it all together. Sure, picking up a box of pancake mix at the store would be easier, but I like that there are less than 10 ingredients...and I can pronounce them all.









A double batch fits nicely into a glass canister......and I am a huge fan of the glass canister. I loved them from the moment I saw them in the Barefoot Contessa's kitchen!

Pumpkin muffins for dinner with this mix is our favorite. It works great in a pinch if you're running short on time or (God forbid) you didn't plan anything for dinner. 



Pancake Mix 

1 cup whole wheat flour

1 cup all-purpose flour
1 cup cornmeal
1/2 cup oatmeal
3 Tbsp. sugar
4 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1/4 tsp. ground nutmeg

1. Mix ingredients together and store in airtight container.

Saturday, June 3, 2017

Week 370 Menu

Sunday: Paella (ATK recipe)
Monday: Breakfast for dinner (eggs, toast, sausage)
Tuesday: Bagel dogs
Wednesday: Mushroom stroganoff
Thursday: Leftovers
Friday: Cumin-crusted chicken thighs with cauliflower "couscous" (ATK 30-minute supper)
Saturday: Out.

Saturday, May 27, 2017

Week 369 Menu

Sunday: Dinner at neighbors' BBQ
Monday: Burgers/portabella mushrooms/corn on the cob on the grill, focaccia, and kale salad with poppyseed dressing
Tuesday: Grilled pork chops with plums (ATK 30-minute meal)
Wednesday: Vegetarian Lasagna
Thursday: Florida dinner (rice, beans, collard greens, and cornbread)
Friday: Leftovers
Saturday: Out

Monday, May 15, 2017

Week 368 Menu

Sunday: Out to dinner for Thai food
Monday: Chicken pot pie (Ina Garten)....big hit last week so it has an encore this week!
Tuesday: Pumpkin muffins
Wednesday: Salmon foil packets
Thursday: Slow cooker ribs
Friday: Leftovers
Saturday: Something quick before my choir concert

Saturday, May 6, 2017

Week 367 Menus

Sunday: General Tso's cauliflower and rice (sauce)
Monday: Chicken pot pie (Ina Garten)....keep pushing this one out
Tuesday: Burgers and green beans
Wednesday: Yorkshire pudding and cranberry sauce
Thursday: Leftovers
Friday: Homemade pizzas
Saturday: Out

Sunday, April 30, 2017

Vegetarian Lasagna



Let me forewarn you: this lasagna is a LABOR OF LOVE. There are so many pots and bowls required for this recipe. It's usually a deal breaker for me, but this is a GREAT dish. I make sure I reserve this dish for a Sunday dinner - when I have a lot more time to prep dinner. If you have a family of 4 or 5, you will be rewarded with leftovers abound. And, we all know that lasagna is even better the next day!





I read America's Test Kitchen's Cook's Country from cover to cover religiously. In the last issue, they perfected a recipe for Hearty Beef Lasagna. My crew likes lasagna, but I don't eat meat. We can make this work! I substituted finely chopped mushrooms for the ground beef. I added tomato paste for some more meaty, umami flavoring. The mashed sweet potato was for no other reason than I love sweet potatoes! They add a richness to the lasagna and make it even heartier. I was a little wary about the "no cook b├ęchamel" because cottage cheese isn't a favorite and it was a little runnier than I was expecting. During the cooking process, the cottage cheese loses its "curd-ines" and the sauce melds nicely with the cheese and tomato sauce.




The 5-year old is notorious for asking, "What's for dinner?" "Lasagna? I hate lasagna. What's lasagna?" My crew has an adventurous palette, but only when they don't know what's in the dish to begin with. I served them the lasagna without disclosing the mushrooms, sweet potatoes, and cottage cheese and they Ate. It. Up! A win for the home team.


This is certainly a time-consuming dish to make. If I do make this dish for you, you will know that I like you very much!







Vegetarian Lasagna
Adapted from Cook's Country, Feb/Mar 2017 issue


Lasagna
12 lasagna noodles
3 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
1 sweet potato, peeled and diced
2 T butter
2 T milk

Sauce
1 onion, chopped
2 cloves garlic, minced
8 oz mushroom, finely chopped
2 T tomato paste
1 14-oz can diced tomatoes, drained
1 14-oz can tomato sauce
1 T dried oregano
1 t red pepper flakes

Cream Sauce
1 c cottage cheese
2 c grated parmesan cheese
1 c heavy cream
1/2 tsp garlic powder
1 tsp cornstarch

1. Cook the sweet potato in a pot with butter and milk for 30 minutes until tender. Mash and set aside.
2. Preheat oven to 375 degrees and spray 9x13 pan with vegetable spray. Set aside.
3. Cook noodles as per directions on package (add 1 T oil to water to prevent noodles from sticking to each other). Drain noodles and set aside.
4. Heat oil in dutch oven over medium/high heat. Add onions and mushrooms cooking until mushrooms give up their juice (about 10 min).
5. Scrape up down bits on bottom of pan and add garlic. Cook for 1 minute until fragrant.
5. Add tomato paste, mix into vegetable mixture, and cook for another 2 minutes.
6. Add diced tomatoes and tomato sauce. Stir, reduce heat and let simmer for 5 minutes.
7. For the cream sauce, whisk all ingredients together in a bowl.
8. Cover the bottom of the baking dish with noodles. Using a table knife or offset spatula, cover the noodles with half the mashed sweet potatoes.
9. Spread 1.5 c of marinara sauce, then 1/2 cup of the cream mixture, then 1/2 c mozzarella over the noodles.
10. Repeat steps 8 & 9.
11. Lay 3 remaining noodles on top, cover with cream sauce, and then remaining mozzarella and parmesan.
12. Spray a piece of aluminum foil with vegetable spray, cover baking dish, and bake for 30 minutes.
13. Remove foil and cook for an additional 25-30 minutes until top is brown and bubbly.
14. Allow lasagna to cool and set up for 30 minutes before slicing and serving.

To save for later, end at Step 11. Cover with greased aluminum foil and refrigerate. When cooking, bake as directed above, but increase covered baking time to 55 minutes.

If you want to freeze the lasagna, follow the entire recipe. Allow the lasagna to cool completely, then double wrap in foil, then plastic wrap, and freeze. Allow lasagna to thaw in the fridge. Then bake at 375 until warmed through and bubbly.

Saturday, April 29, 2017

Bagel Dogs

Bagel dogs are fun. They are a neat little package. And, kids love them. These bagel dogs were so good, the five-year old couldn't wait for them to cool down before taking a huge bite. Ouch! The baking soda in the boiling water helps to put a nice crust on the outside of the bagel. The exterior crisps up in the oven while the inside of the "bagel" is tender.

I use Hebrew National hot dogs, and there are only 7 dogs in the package. I made 5 little pretzels out of the extra ropes. Bonus!

 


Bagel Dogs
from Circle B Kitchen

4 cups bread flour

2 1/4 tsp (1 pkg) active dry yeast

1 3/4 cup warm water

2 tsp sugar
1
 1/2 tsp vegetable oil 

2 tsp salt

8-10 hot dogs
1/4 c baking soda

1 T poppy seeds (or chia seeds)
1 tsp sesame seeds
1 tsp petzel salt

1. In a large bowl, or the bowl of a stand mixer, combine the sugar, warm water and yeast.  Let sit for 3-5 minutes.  Stir in the flour, salt and vegetable oil.  Mix the dough thoroughly until it comes together in a large ball.  Knead either in the mixer or by hand for about 10 minutes, or until the dough is smooth and elastic. Place in a lightly oiled bowl, cover and let rise for an hour.
2. Preheat the oven to 425 degrees.
3. Set a pot of water on the stove to boil.
4. Cover a baking sheet with parchment paper and set aside.
5. Divide the dough into 12 pieces and keep them covered until you are ready to use them.  Roll the first piece into a strip about 1" x 11".
6. Working with one piece at a time, lay your hot dog at an angle at one end of the dough.  Roll the hot dog up the strip of dough and then pinch the ends really well to seal.  Place the bagel dogs on a floured board or piece of parchment paper and cover with a kitchen towel while you assemble the rest.
7. Let the bagel dogs rest 5-10 minutes. Add baking soda to boiling water, then place them in boiling water (in batches) for 2 minutes.  Turn over after 1 minute.
8. Place on prepared baking sheet. Combine the seeds and sprinkle the bagel dogs with the seed mixture. Bake for 15 minutes.  
9. Remove from the oven and allow to cool briefly before eating.   To freeze for later, let them cool completely and then place in ziploc bags and freeze.

To reheat, let them come to room temperature and then place in a 350 degree oven for 5 to 10 minutes.

Week 366 menu

Sunday: Vegetarian Lasagna
Monday: Chicken nuggets
Tuesday: Mac and cheese
Wednesday: Breakfast for dinner (bacon, eggs, toast)
Thursday: Chicken pot pie (Ina Garten recipe)
Friday: Leftovers
Saturday: Out

Saturday, April 22, 2017

Week 365 Menu

Sunday: Blue apron
Monday: Meatballs and marinara
Tuesday: Chicken nuggets
Wednesday: Lettuce cups
Thursday: Leftovers
Friday: BFD (eggs, toast, bacon)
Saturday: Out

Friday, April 14, 2017

Week 364 Menu

Sunday: Dinner at a friend's house
Monday: Parmesan chicken
Tuesday: Indian burrito (TWFD)
Wednesday: Blue apron
Thursday: Individual pizzas
Friday: Leftovers
Saturday: Out

Saturday, April 8, 2017

Week 363 Menu

Sunday: Springtime bulgur wheat salad
Monday: Orange beef and rice
Tuesday: Yorkshire Pudding and cranberry sauce
Wednesday: Taco bake and chips
Thursday: Baked chicken thighs and green beans (ATK recipe)
Friday: Leftovers
Saturday: Out

Friday, March 31, 2017

Week 362 Menu

Sunday: Out after Pete's birthday party
Monday: BFD (ham/cheese omelets and toast)
Tuesday: Pizza
Wednesday: Yorkshire pudding with cranberry sauce
Thursday: Cacio e pepe (Smitten Kitchen)
Friday: Leftovers
Saturday: Out

Wednesday, March 29, 2017

Week 361 Menu

Sunday: Ginger fried rice
Monday -Tuesday: Away
Wednesday: Leftovers
Thursday: Breakfast for dinner (eggs, bacon, toast)
Friday: Meatballs and marinara
Saturday: Out

Saturday, March 18, 2017

Week 360 Menu

Sunday: My choir concert (Part II)! Ribs in the slow cooker for the family
Monday: Cacio e pepe (Smitten Kitchen) and roasted asparagus
Tuesday: Orange beef over rice with broccoli
Wednesday: Chicken noodle soup and Parsnip and kale gratin (Inspiralized)
Thursday: Leftovers
Friday: Pizzas
Saturday: Out

Sunday, March 12, 2017

Week 359 Menu

Sunday: Steak frites (ATK) and broccoli.....spiralized beet noodles for me (Inspiralized)
Monday: Parmesan-crusted chicken (TWFD) and Cauliflower mushroom crumble (Step in Thyme)
Tuesday: Sweet potato gnocchi (Rachel Ray)
Wednesday: Chicken thighs and green beans (ATK 30-min supper)
Thursday: Leftovers
Friday: Blue Apron
Saturday: Out after my choir concert

Sunday, March 5, 2017

Week 358 Menu

Sunday: Dinner with friends from FL!!!
Monday: Chicken carnitas in lettuce cups
Tuesday: Bagel dogs
Wednesday: Nachos with leftover carnitas
Thursday: Leftovers
Friday: Blue Apron
Saturday: Out.

Saturday, February 25, 2017

Week 357 menu

Sunday: Fundraiser night at Chipotle
Monday: Chicken pot pie
Tuesday: Meatballs
Wednesday: Pizzas
Thursday: Leftovers
Friday: Pumpkin gnocchi
Saturday: Out

Friday, February 17, 2017

Week 356 Menu

Sunday: Blue Apron
Monday: Chicken pot pie (Ina Garten recipe)
Tuesday: Meatballs and marinara
Wednesday: Pizzas
Thursday: Leftovers
Friday: Cacio e pepe (Smitten Kitchen)
Saturday: Out

Friday, February 10, 2017

Week 355 Menu

Sunday: Goat cheese stuffed chicken breast and spiralized beet noodles
Monday: Pumpkin pancakes
Tuesday: Mac and cheese
Wednesday: Mississippi Roast in the slow cooker over mashed potatoes
Thursday: Leftovers
Friday: Blue Apron
Saturday: Out

Saturday, February 4, 2017

Week 354 Menu

Sunday: Loaded nachos and buffalo chicken dip
Monday: Cacio e pepe and buttered peas
Tuesday: Slow cooker ribs and broccoli
Wednesday: Florida dinner (black beans, rice, greens, and cornbread)
Thursday: Leftovers
Friday: Pizza night
Saturday: Out

Saturday, January 28, 2017

Week 353 Menu

Sunday: Sweet potato carbonara (Inspiralized recipe)...carryover from last week
Monday: Chana masala
Tuesday: Chicken Pad Thai
Wednesday: Sweet potato & tomato soup and grilled cheese
Thursday: Leftovers
Friday: Scott cooks Blue Apron
Saturday: Out

Saturday, January 21, 2017

Week 352 Menu

Sunday: Italian beef in the slow cooker, roasted wedge potatoes, and cauliflower rice
Monday: Lasagna (ATK recipe)
Tuesday: Mac and cheese
Wednesday: Leftovers
Thursday: Breakfast for dinner (bacon, eggs, and toast)
Friday: Sweet potato carbonara (spiralized recipe)
Saturday: Out

Sunday, January 15, 2017

Week 351 Menu

Sunday: Up in the air
Monday: Chicken Pot Pie (Ina Garten recipe)
Tuesday: Lemon garlic broccoli (Inspiralized recipe!)
Wednesday: Lasagna (ATK recipe)
Thursday: Leftovers
Friday: Scott cooks Blue Apron
Saturday: Out

Sunday, January 8, 2017

Week 350 Menu

There was no menu last week....we were on vacation!! Back to normal now....

Sunday: Out
Monday: Meatballs and crudite
Tuesday: Zoodles in marinara
Wednesday: Chicken and Asparagus Foil Packets (sweet potato for me)
Thursday: Leftovers
Friday: Blue Apron (Scott cooks)
Saturday: Out