Week 384 Menu

Sunday: Burgers on the grill (ground beef & sweet potato and black bean), corn on the cob, and buffalo cauliflower bites
Monday: Taco bake with nachos
Tuesday: Orange beef and rice
Wednesday: Cacio e pepe and cauliflower rice
Thursday: Individual pizzas
Friday: Leftovers
Saturday: Out

Ramen Noodle Bowl

I look forward to my Cook's Country magazine. It's one of America's Test Kitchen's magazines and the recipes are always flawless.

I usually reserve the recipes for Sunday night dinners - when I have a bit more time. While ATK's recipes are tested relentlessly and are tasty, they are a bit fussy.

I added a bunch of kale that was a couple days away from the rubbish bin. The kale made the noodles a bit heartier - especially when eaten as a vegetarian dish without the pork. To compensate for adding the kale, I increased the stock from 2 1/4 to 2 3/4c.

Tip #1: when you sauce the pork, it splatters. A lot. Please see Exhibit A to the right.

Tip #2: ATK suggested to use the seasoning packet for popcorn at a later time. Well, I did....and it was DELICIOUS! I recommend you try it immediately for a savory popcorn.

This dish was very popular. The kids even ate a mushroom or two! This recipe makes A LOT of ramen. Be prepared for 6 -8 servings, or days of leftovers. But, that's okay. You won't mind, it's delicious!





Ramen Noodle Bowls
from ATK's Cook's Country magazine (Oct/Nov 2017)



1/4 c hoisin sauce
3 T soy sauce
2t cornstarch
1 (12-oz) pork tenderloin, trimmed, & sliced 1/4-inch thick
2 3/4 c chicken stock
2 T vegetable oil
4 oz white mushrooms, trimmed and sliced thin
1 bunch kale, cut into bite-size pieces
1 T grated fresh ginger
2 garlic cloves, minced
3 (3-oz) packages ramen noodles (put spice packets to the side)
12 oz broccoli florets, cut into 1-inch pieces
3 scallions, sliced thin on bias

1. Whisk 1 T hoisin, 1 T soy sauce, and cornstarch together in bowl. Add pork to bowl, toss and set aside.
2. Whisk broth, 3 T hoisin and 2 T soy sauce in another bowl. Set aside.
3. Heat 1 T vegetable oil in 12-inch skillet over medium-high heat. Add mushrooms and cook 5 minutes (until browned). Add kale, ginger, and garlic and cook for 30 seconds.
4. Add broth mixture and bring to a boil. Nestle noodles around the skillet - push down as far as you can. Cover, reduce heat to medium heat, and cook 3 minutes.
5. Uncover skillet, and use tongs to flip noodles and break them apart. Scatter broccoli, cover skillet, and cook another 3 minutes (until tender). Toss halfway through cooking.
6. Put noodles in serving bowl and cover with aluminum foil.
7. Wipe out skillet, and heat 1 T oil over high heat. Add pork in single layer and cook undisturbed for 1 minute. Stir and cook until pork is no longer pink (1 more minute).
8. Serve with cut scallions.

Week 383 Menu

Sunday: Dinner at neighbor's birthday party
Monday: Chicken noodle soup
Tuesday: Ramen noodle bowls (ATK recipe)
Wednesday: Blue Apron
Thursday: Orange beef and rice
Friday: Blue Apron, part deux
Saturday: Out

Week 382 Menu

Sunday: Roasted chicken , baked sweet potato (with BBQ sauce and blue cheese), and cauliflower rice
Monday: Pumpkin muffins and green beans
Tuesday: Vegetarian Chili
Wednesday: Chicken & veggie enchiladas (ATK recipe)
Thursday: Pizzas
Friday: Chili mac (with leftover chili)
Saturday: Out

Week 381 Menu

Sunday: Chicken pot pie
Monday: Pesto Broccoli Sweet Potato casserole (carryover from last week)
Tuesday: Mac and cheese and cauliflower rice
Wednesday: Baked tilapia with garlicky green beans and Parsnip & Kale Gratin
Thursday: Leftovers
Friday: Homemade pizzas (pesto or marinara, pepperoni, black olives, red peppers)
Saturday: Out

Basil Pesto

I love pesto. But, I have to buy $73 worth of basil at the store to make it happen, and then I only get a couple tablespoons to show for it. Sigh.....

When we moved to Michigan, we purchased a home with 0.16 acres of land. Mmhmmm. There certainly wasn't enough room to plant a garden, but there was a south-facing window box on the garage! Just perfect for three basil plants. And grow these basil plants did! I find myself practically FORCED to make pesto every 10-14 days because I need to harvest more basil from the basil farm.






I have become creative with my pesto usage now that we've had pesto all summer: pesto pasta, base sauce on a pizza, stir-in for rice or black beans, spread on a sandwich. The possibilities are endless.

 Fresh Basil Pesto
by Simple Eats

2 c fresh basil, packed
1/3 c pine nuts
1/2 c grated Parmesan
3 garlic cloves, minced
1/3 c extra virgin olive oil

1. Combine basil and pine nuts in food processor. Pulse several times. Scrape down the sides of the bowl.
2. Add in the garlic and parmesan cheese. Pulse another couple times. Again, scrape down the sides of the bowl.
3. While the food processor is running, drizzle the oil into the pesto. Scrape down the sides if the pesto accumulates on the sides of the bowl.
4. Add salt and pepper to taste.
5. Store in an airtight container and store in the fridge. The pesto will keep for up to a week.

Week 380 Menu

Sunday: Something fast...we are going to a Tigers' game and a wedding!
Monday: Lettuce cups (ground beef, sweet potato/black bean "ground beef," and all the fixins)
Tuesday: First day of school request.....Florida dinner (black beans, rice, sautéed collard greens, and cornbread)
Wednesday: Chicken strips, Pesto Broccoli Sweet Potato casserole, and peas
Thursday: Leftovers
Friday: Welcome picnic at school: sandwiches
Saturday: Out