Week 388 Menu

Sunday: Pad Thai and egg rolls
Monday:  Squash/black bean  & ground beef enchiladas....I promise I'll get to it this week
Tuesday: Chicken carnitas tacos
Wednesday: Yorkshire pudding
Thursday: Spiralized Mexican sweet potato casserole and nachos
Friday - Saturday: Grandparents in town!!

Week 387 Menu

Sunday: Out for Shelby's birthday...her choice
Monday: Breakfast for dinner (bacon, eggs, and toast)
Tuesday: Asian-marinated skirt steak, rice and Miso soup
Wednesday: Squash/black bean  & ground beef enchiladas
Thursday: Burgers on the grill, sweet potato/black bean "ground beef", and asparagus
Friday: Leftovers
Saturday: Out

Week 386 Menu

Sunday: Out....after the half marathon...I'll be lucky to be in a vertical position :)
Monday: Chicken pot pie (Ina Garten)
Tuesday:  Baked tilapia with garlicky asparagus
Wednesday: Korean ground beef and rice bowl
Thursday: Dry rub ribs in the slow cooker
Friday: Leftovers
Saturday: Out

Week 385 Menu

Sunday: Out to dinner after choir concert
Monday: Vegetarian lasagna
Tuesday: Chicken carnitas tacos
Wednesday: Pumpkin muffins and roasted Brussels sprouts
Thursday: Carnitas hash
Friday: Leftovers
Saturday: Out

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