Peas 4 Dinner

Cottage Pancakes

2012-02-16T22:02:00.000-06:00

Menu:
Cottage Pancakes || 101 Cookbooks
Dill Butter
Salad

Baked Barley Risotto, Flank Steak and Radish

2012-02-15T22:09:00.000-06:00

Menu:
Baked Barley Risotto with Butternut Squash
Flank Steak
Sauteed Radishes

NOTE: I marinated the steak in red wine, soy sauce and garlic. Yum.

Valentine's Day Dinner

2012-02-14T22:06:00.000-06:00

Menu:
BBQ Bacon Wrapped Water Chestnuts
Mussels
Asparagus, Hazelnut & Parmesan Salad || inspired by Kinfolk)
Ricotta Stuffed Gnocchi with Pine Nuts and Browned Butter
Flourless Chocolate Cake || Martha Stewart

Tomatillo Soup

2012-02-13T20:56:00.000-06:00

Menu:
Tomatillo Soup | Fresh 360
Whole Wheat Tortilla Chips (drizzled with olive oil & sea salt and broiled)

Tomatillo Soup
serves 4

2 T olive oil
1 medium onion, chopped
2 large garlic cloves, minced
2 ears fresh corn, husked
2 jalapenos, seeded and minced
10-15 medium tomatillos, husked and chopped
2 c water
juice of 1 lime (original called for 2 limes -- I might even use only 1/2 next time)
1 t honey
2 t salt
1 t cumin
1/2 c chopped cilantro
1 c cooked rice
1 avocado, peeled, pitted and cut into slices

In a large sauté pan, heat oil over medium-high heat. Add onion and garlic, stirring, and sauté 5 minutes, until onion is translucent. With a serrated knife, cut kernels from the ears of corn, directly into pan. Stirring, add jalapenos and sauté 2 minutes. Add tomatillos, water, lime juice, honey, salt, cumin and cilantro. Bring to a boil, then reduce heat, and simmer 10 minutes. Stir in cooked rice, and simmer, 5 minutes. Season to taste. Remove from heat and ladle into soup bowls. Top with avocado slices.

Last Week's Dinners :: February 6 - 12, 2012

2012-02-13T16:26:00.000-06:00

M :: Coconut Macadamia Crusted Tilapia with Broccoli and Rice
Tu :: Taco Salad
W :: Bucatini Carbonara
TH :: Roasted Tomato Soup with Grilled Cheese Croutons
F :: Cheese Pizza, Artichoke, Sun-Dried Tomato & Mushroom Pizza
SA :: Chinese Take-Out
SU :: Chili Glazed Pork with Sweet Potato Hash

Chili-Glazed Pork with Sweet Potato Hash

2012-02-12T21:18:00.000-06:00

Menu:
Chili-Glazed Pork with Sweet Potato Hash || Real Simple

Chili-Glazed Pork with Sweet Potato Hash

Ingredients
1 pork tenderloin (about 1-1⁄4 pounds)
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon chili powder
Salt and black pepper
2 tablespoons pure maple syrup
2 medium sweet potatoes (about 1 pound), peeled
2 large shallots, chopped
1 5-ounce package baby spinach, chopped
hot sauce (optional)

Directions
1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.

2. Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.

3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.

4. Serve the pork and potatoes with the hot sauce, if desired.

Pizza and a Movie

2012-02-12T12:01:00.000-06:00

Menu:
Cheese Pizza
Artichoke, Sun Dried Tomato & Mushroom Pizza

Movie:
Furry Vengence

Roasted Tomato Soup with Grilled Cheese Croutons

2012-02-09T21:33:00.000-06:00

Menu:
Roasted Tomato Soup with Grilled Cheese Croutons || Family Fun
Salad

Roasted Tomato Soup with Grilled Cheese Croutons

Ingredients
6 cups (3 pints) cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 teaspoon thyme
1 cup whipping cream

Directions
Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

Ladle the soup into bowls and garnish with Grilled-Cheese Croutons . Makes about 10 cups.

NOTE: I just made my own grilled cheese, but if you want a recipe, here's the suggested one.

Grilled Cheese Croutons

Ingredients
1/4 cup unsalted butter, softened
1/4 teaspoon thyme
6 thin slices of bread
3 ounces Cheddar, thinly sliced

Directions
Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.

Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1-inch squares. Makes about 60 croutons.

Bucatini Carbonara

2012-02-08T21:40:00.000-06:00

Menu:
Bucatini Carbonara || The Kitchen Sink Recipes
Roasted Rainbow Carrots
Arugula Salad with Lemon

Bucatini Carbonara
Serves 2 to 4

1/2 pound bucatini
2 ounces pancetta, finely diced
1 leek, trimmed and sliced in half moons
1 egg, plus 1 egg per serving
1/3 cup freshly grated parmigano-reggiano
1 teaspoon freshly ground black pepper
splash of vinegar

In a pot of boiling, salted water, cook the bucatini until almost al dente.

Meanwhile, heat a skillet over medium-high heat. Add the pancetta to the heated skillet and cook until slightly browned. Add the sliced leek and cook until the leek is softened. Transfer the leek-pancetta mixture to a large bowl.

In another medium bowl, whisk together 1 egg, the cheese and pepper.

Once the pasta is almost al dente, transfer it to the large bowl holding the pancetta and leeks, reserving the pasta water and holding it at a gentle simmer. Add a splash of vinegar to the simmering water and crack the remaining eggs into small cups. Then pently pour the racked eggs into the simmering water. For a runny egg, cook the eggs for 2 to 3 minutes and remove carefully with a slotted spoon.

Whisk a tablespoon or so of the reserved pasta water, in a slow stream, into the egg mixture. Add the egg mixture to the bowl holding the pasta and pancetta-leek mixture; and toss for several minutes, until the sauce is thick and creamy.

Serve the pasta in bowls and top each bowl with a poached egg and, if desired, more freshly cracked black pepper.

Coconut-Macadamia Crusted Tilapia with Curry Cream Sauce

2012-02-07T13:44:00.000-06:00

Menu:
Coconut-Macadamia Crusted Tilapia with Curry Cream Sauce

NOTE: Last time I made this, I forgot Macadamia nuts, and substituted pistacios. That worked too. Both versions are delicious.

Last Week's Dinners :: January 30 - February 5, 2012

2012-02-06T09:50:00.000-06:00

M :: Pan Seared Salmon, Green Beans, Salad
Tu :: Honey Glazed Tofu on Pumpkin Seed Couscous
W :: Shakshuka
TH :: Baked Barley Risotto with Butternut Squash
F :: Cheese Pizza, Sausage and Mushroom Pizza
SA :: Brian's Company Party at the Art Museum
SU :: Italian Beef and Super Bowl Junk Food

Baked Barley Risotto with Butternut Squash

2012-02-02T21:43:00.000-06:00

Menu:
Baked Barley Risotto with Butternut Squash || Real Simple

NOTE: Brian and I really, really liked this.

Shakshuka -- Poached Eggs in Tomato Sauce

2012-02-02T10:17:00.000-06:00

Menu:
Shakshuka || Smitten Kitchen
Salad with Artichoke Hearts & Radish
Multi-Grain Pita Bread

Honey-Glazed Tofu on Pumpkin Seed Couscous

2012-01-31T19:52:00.000-06:00

Menu:
Honey-Glazed Tofu on Pumpkin Seed Couscous || Vegetarian Times
Baby Romaine Leaf Salad

Honey-Glazed Tofu
2 - 10-oz. pkgs. extra-firm tofu
2 tsp. cracked black pepper
2 tsp. dried thyme
1 tsp. salt
1/4 cup vegetable oil
1/2 cup honey

Pumpkin Seed Couscous
2 cups low-sodium vegetable broth
2 medium carrots, chopped (1 cup)
1 cup frozen edamame, thawed
2 tsp. olive oil
1 tsp. salt
1-1/2 cups whole-wheat couscous
1/2 cup toasted unsalted pumpkin seeds

Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.

Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.

Meanwhile, heat oil and honey in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.

To serve: Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.

NOTE: Don't knock it until you try it. This was completely delicious.

Last Week's Dinners :: January 23 - 30, 2012

2012-01-30T13:09:00.000-06:00

M :: Pan Seared Salmon, Green Beans, Salad
Tu :: Enchiladas Verdes
W :: Truffled Wild Mushrooms Over Whipped White Beans
TH :: Turkey Kielbasa, Red Cabbage, Pickles
F :: Pizza with Bacon, Arugula & Roasted Corn, Cheese Pizza
SA :: Elsa's
SU :: Paprikash, French Rolls, Butter Salad)

Paprikash

2012-01-30T13:02:00.000-06:00

Menu:
Paprikash || Relishing It
French Rolls
Butter Lettuce Salad

This might just be the perfect winter dinner. Most of the dinners I make are ones that can be made quickly. This one simmers on the stove for a few hours, and I always find something very comforting and rewarding about dishes like that. My one mistake with the dish was that I seemed to have gone a little salt crazy. Next time I make this, I'll hold back, and add more at the end if necessary.

Pizza & Movie

2012-01-29T09:47:00.000-06:00

Menu:
Cheese Pizza
Pizza with Bacon, Corn & Arugula

Movie:
Cars 2

Truffled Wild Mushrooms over Whipped White Beans

2012-01-25T21:45:00.000-06:00

Menu:
Truffled Wild Mushrooms over Whipped White Beans || Vegetarian Times
Salad

2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 15-oz. cans cannellini beans, rinsed and drained
1/2 cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme
1 lb. wild mushrooms, halved
1/4 cup chopped fresh parsley
2 tsp. truffle oil

Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

Enchiladas Verdes

2012-01-24T21:32:00.000-06:00

Menu:
Enchiladas Verdes || Vegetarian Times
Salad

Enchiladas Verdes

1 - 14.5-oz. can diced fire-roasted tomatoes with green chiles, drained
1 - 24-oz. container fat-free large-curd cottage cheese
1 cup shredded low-fat taco cheese blend, divided
1 tsp. cumin seeds
8 - 8-inch fat-free flour tortillas
1/2 cup prepared salsa verde

1. Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.

2. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend, and cumin seeds in bowl. Season with salt and pepper, if desired.

3. Spoon 1/2 cup cheese mixture down center of 1 tortilla. Roll up tortilla, and place seam-side-down in baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes, or until enchiladas begin to crisp and brown on top.

4. Spoon salsa verde over enchiladas, and sprinkle with remaining 1/2 cup shredded cheese blend. Bake 10 minutes more, or until cheese is melted and bubbly on top. Let stand 5 minutes before serving.

Last Week's Dinners :: January 16 - 22, 2012

2012-01-23T17:04:00.000-06:00

M :: Taco Salad
Tu :: Pan Seared Salmon, Spinach & Quinoa
W :: Vegetable Soup
TH :: Black Bean Burritos
F :: La Merenda
SA :: Pizza from Calderone Club
SU :: Pheasant, Chicken, Turkey & Beef Stew Pot Pies (from the store)

La Merenda

2012-01-21T11:15:00.000-06:00

La Merenda:
Local Artisan Cheese and Meat Plate
Tostones
Jamaican Jerk Trout
Duck Confit Crepes
Patatas Bravas y Chroizo
Braised Veal Short Ribs

NOTE: All four of us voted that our favorite dish was the Duck Confit Crepes. Brian was bothered that they are international tapas -- he'd prefer it to be just Spanish (or even another region). I thought everything we had was really good. But I do agree, that you do need to be careful mixing dishes in choosing what you want to order since they are pretty strong dishes, and not everything compliments each other. I've been here once before and was sad that one of my favorite dishes -- a shrimp dish -- wasn't offered tonight. But we all had a great time, and the boys really loved it.

Black Bean Burritos

2012-01-19T19:17:00.000-06:00

Menu:
Black Bean Burritos
Salad

Vegetable Soup

2012-01-18T21:10:00.000-06:00

Menu:
Vegetable Soup || Real Simple, May 2006
Baguette

Vegetable Soup

Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
freshly grated Parmesan
1 baguette, sliced and toasted (optional)

Directions
1. Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.

2. Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.

3. Reduce heat to medium and simmer, partially covered, 15 minutes.

4. Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.

5. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

Pan Seared Salmon

2012-01-17T21:16:00.000-06:00

Menu:
Pan Seared Salmon
Spinach
Quinoa

NOTE: I've always overcooked my salmon, but I think I finally -- FINALLY -- have it mastered.

Taco Salad

2012-01-16T21:11:00.000-06:00

Menu:
Taco Salad with Left-Over Spicy Pulled Pork

Last Week's Dinners :: January 9 - 15, 2012

2012-01-16T11:19:00.000-06:00

M :: Fish Tacos
Tu :: Spicy Roasted Tomato & Black Bean Soup
W :: Chicken Sausage, Brussels Sprouts & Roasted Rainbow Carrots
TH :: Eggplant Lasagna
F :: Potato Pizza
SA :: Spicy Pulled Pork with Tortillas
SU :: Kingswok

Potato Pizza & A Movie

2012-01-14T10:41:00.000-06:00

Menu:
Potato, Pancetta & Raclette Pizza (YUM!!!!)
Italian Sausage Pizza

Movie:
Fantasia

Eggplant Lasagna

2012-01-12T21:19:00.000-06:00

Menu:
Eggplant Lasagna || Real Simple
Mixed Green Salad

Eggplant Lasagna

1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
kosher salt and black pepper
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Asiago or Parmesan (1 ounce)
4 cups mixed greens

Directions

1. Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

2. In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.

3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.

4. Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.

5. Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.

6. Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.

Chicken Sausage, Brussels Sprouts & Roasted Carrots

2012-01-11T21:38:00.000-06:00

Menu:
Chicken Sausage with Cheddar Cheese & Bacon
Brussels Sprouts with Granny Smith Apples
Roasted Rainbow Carrots

NOTE: The kids gobbled up the carrots. All I did was toss in olive oil, salt, pepper and dill, and roast them (skins on) for about 30 minutes. They were amazing. And were only $.99/pound at my local grocery store.

Spicy Roasted Tomato & Black Bean Soup

2012-01-10T20:33:00.000-06:00

Menu:
Spicy Roasted Tomato & Black Bean Soup (via Poppytalk)
Salad

Spicy Roasted Tomato & Black Bean Soup

1 lb tomatoes, cut in half or in wedges or thickly sliced
4 cloves garlic, cut in half
2 jalapeno peppers (NOTE: We used only one since we have one child who can't deal with any heat)
2 T olive oil
a few springs of fresh thyme
a small handful of fresh basil leaves
salt & pepper
3 c vegetable broth
1 large stalk of celery, diced
1 small onion, diced
1 can of black beans, drained
salt & pepper & hot sauce to taste
1 lime

1. On a cookie sheet, lay out tomatoes, sprinkle with salt, pepper, garlic and fresh herbs. Drizzle with olive oil and bake for about 1 hour at 350 degrees until tomatoes are soft and caramelized.

2. Add roasted tomatoes and their juices into a large pot, along with the diced onions and celery and sautee over med-high heat for a few minutes. Add in the stock and bring to a boil. Simmer, covered for about 30 minutes.

3. Use an immersion blender to quickly blend up about half the soup. Add in black beans and simmer away for another 15 minutes. Taste and add salt, pepper and hot sauce if needed. Squeeze in the juice of half a lime and use the remaining lime to squeeze into individual bowls. Serve with sour cream and tortilla chips.

NOTE: I think I could eat this every day.

Fish Tacos

2012-01-09T21:40:00.000-06:00

Menu:
Fish Tacos with Pineapple Salsa
Refried Beans
Yellow Rice

Preparation time: 15 minutes
Cooking time: 6 minutes
Yield: 4 servings

1 can (5 1/2 ounces) chunk pineapple, juice reserved
1 tablespoon plus 1 teaspoon olive or vegetable oil
1 teaspoon salt
Freshly ground pepper
1/2 pound cod or other whitefish fillets
Juice from 1 lime
2 green onions, minced
1 jalapeno or serrano chili, diced, or to taste
1 tablespoon chopped cilantro
1 teaspoon honey or sugar
8 (6-inch) corn tortillas, warmed
Sour cream, shredded Jack cheese, guacamole, diced onions, optional

1. Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, 1/2 teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa.

2. Combine the pineapple chunks, remaining 1 teaspoon of the oil, lime juice, onions, chili, cilantro, honey, remaining 1/2 teaspoon salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish.

3. Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about 3 minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.

Last Week's Dinners :: January 2 - 8, 2012

2012-01-09T21:33:00.000-06:00

M :: Red Lentil Soup with Lemon
Tu :: Baked Salmon & Asparagus
W :: Hanger Steaks, Broccoli & Pureed Cauliflower
TH :: Orange Roughy in Scallion Ginger Sauce
F :: Salad for me - Qdoba for the boys (after the mountain bike park)
SA :: Cheese Pizza, Prosciutto Pizza
SU :: BBQ Chicken, Green Beans & Sweet Potatoes

BBQ Chicken

2012-01-08T22:17:00.003-06:00

Menu:
BBQ Chicken Breasts
Green Beans with Red Onion, Garlic and Thyme
Sweet Potatoes

Pizza Night

2012-01-08T22:16:00.002-06:00

Menu:
Cheese Pizza
Prosciutto Pizza
Mixed Salad & Avocados

Orange Roughy in Scallion Ginger Sauce

2012-01-05T22:12:00.000-06:00

Menu:
Orange Roughy in Scallion Ginger Sauce
Kimchi
Salad

NOTE: I actually forgot to add the ginger. The kids thought it tasted like sushi (which is a good thing).

Hanger Steaks

2012-01-04T22:07:00.000-06:00

Menu:
Hanger Steak
Broccoli
Pureed Cauliflower

Baked Salmon

2012-01-03T21:45:00.001-06:00

Menu:
Baked Salmon
Asparagus
Arugula Salad with Roasted Red Pepper, Radish and Cucumber

Red Lentil Soup with Lemon

2012-01-02T20:56:00.000-06:00

Menu:
Red Lentil Soup with Lemon || Bliss Blog
Arugula Salad with Roasted Red Pepper and Parmesan Cheese

Red Lentil Soup with Lemon

4 tablespoons olive oil, plus additional good oil for drizzling
2 large onions, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
1/2 teaspoon kosher salt, plus additional to taste
1/2 teaspoon freshly ground black pepper
Pinch ground chili powder or cayenne, plus additional to taste
2 quarts chicken or vegetable broth
2 cups red lentils
2 large carrots, peeled and diced
Juice of 1 lemon, or more to taste
1/3 cup chopped fresh cilantro, mint, or parsley (NOTE: We used cilantro and I think it was perfect)

In a large pot, heat the oil over high heat until hot and shimmering. Add the onions and garlic and saute until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and chili powder or cayenne, and saute for 2 minutes longer. Add the broth, 2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and turn the heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add more salt if necessary. Using an emersion or regular blender or a food processor, puree half of the soup (it should be somewhat chunky, not smooth). Reheat the soup if necessary, then stir in the lemon juice and cilantro, mint, or parsley. Serve the soup drizzled with good olive oil and dusted very lightly with chili powder or cayenne, if desired.

Source: In the Kitchen with a Good Appetite Cookbook

Shepherd's Pie

2011-12-29T20:05:00.000-06:00

Menu:
Shepherd's Pie || Cookie Magazine

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat) NOTE: I used all ground beef - my grocery store was out of lamb
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

After Christmas Leftovers

2011-12-29T20:02:00.000-06:00

Menu:
Leftovers

NOTE: Between our quick trip to England and the holidays, planning dinners is the last thing on my mind! We hosted some friends and family for Christmas Eve., and are having friends over for New Year's Eve. In between, I've been winging it! I consider it my gift to myself. (Although, it's starting to drive me crazy -- I'm sick of eating out). We had quite a few leftovers after Christmas Eve., but enjoyed a night of leftover cheese and meats.

Turkey Taco Salad

2011-12-19T22:04:00.002-06:00

Menu:
Turkey Taco Salad
Turkey Taco Meat, Cheddar Cheese, Romaine, Salsa, Avocado, Refried Beans, Tortilla Salad Bowls

Last Week's Dinners :: December 12 - 18, 2011

2011-12-19T09:11:00.000-06:00

M :: Kopp's
Tu :: White Bean Soup with Sausage & Collards
W :: Portobellos with Leeks & Spinach, Couscous, Green Beans
TH :: Conejitos Place
F :: Paella at Friend's House
SA :: Jake's Restaurant
SU :: Argentine-Style Squash Stew

Argentine-Style Squash Stew

2011-12-19T09:06:00.000-06:00

Menu:
Argentine-Style Squash Stew with Farmer's Cheese || Vegetarian Times
Quinoa

Serves 6

Ingredients:
1 Tbs. olive or canola oil
2 1/2 lbs. butternut squash, peeled and cut into 3/4-inch chunks (about 5 cups)
1/2 red onion, diced (about 3/4 cup)
1 cup evaporated milk, or plain soymilk
3 Tbs. finely chopped fresh oregano
1 tsp. salt
1 large red bell pepper, cut into 1-inch dice (about 1½ cups)
1 cup frozen green peas
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups fresh or frozen corn
2/3 cup farmer’s cheese, queso fresco or crumbled feta cheese
1 Tbs. fresh lime juice

Directions

Heat oil in large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often. Stir in evaporated milk, oregano and salt. Bring to a boil, reduce heat to low, and cover. Simmer 10 minutes, stirring once.
Add bell pepper, peas and garlic, cover, and simmer 5 minutes. Stir in corn and cheese, and simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice and freshly ground pepper to taste. Serve hot.

NOTE: I forgot to buy corn, so didn't add it. We didn't feel like anything was really missing.

Jake's

2011-12-19T09:02:00.001-06:00

Jake's Restaurant:
Scallops with Pistachios and Butter Sauce
Creamed Spinach
Brussels Sprouts

Portobellos with Leeks and Spinach

2011-12-14T21:29:00.001-06:00

Menu:
Portobellos with Leeks and Spinach || Food
Israeli Couscous
Green Beans

Portobellos with Leeks and Spinach

Ingredients

2 leeks
4 portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Coarse salt and ground pepper
2 cups chopped fresh spinach (about 2 ounces)
1 cup crumbled soft goat cheese

Directions

Trim dark-green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
Preheat oven to 450 degrees. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.

Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.

NOTE: When I looked for this recipe online, a few of the comments were to use cooked spinach. I definitely agree. My spinach turned out a bit flaky, which I actually don't mind. But I think it would make sense to use cooked.

White Bean Soup with Sausage and Collards

2011-12-13T21:22:00.000-06:00

Menu:
White Bean Soup with Sausage and Collards || Food
French Bread Roll

BBQ Chicken

2011-12-06T21:15:00.003-06:00

Menu:
Baked BBQ Chicken
Sweet Potatoes
Brussels Sprouts

Cauliflower Casserole

2011-12-05T21:57:00.000-06:00

Menu:
Cauliflower Casserole
Salad

NOTE: Unfortunately, I don't remember where I originally got this recipe from to credit it. I used whole wheat pasta, and white cheddar cheese. I think a combination with parmesan and mozzarella might be good?

Cauliflower Casserole

Ingredients
2 1/2 cups small pasta, such as elbow macaroni
4 tablespoons butter
2 green bell peppers, diced
1 onion, diced
1 cauliflower, cut into florets
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cheese, shredded
1/2 cup bread crumbs

Instructions
1. Preheat oven to 350 degrees F.

2. Cook pasta according to package directions and drain. Transfer pasta to large bowl.

3. Melt 1 tablespoon butter in large pan over medium heat. Add peppers, onion and cauliflower and sauté for 5 minutes. Transfer vegetables to bowl with pasta.

4. Melt remaining butter in same pan over medium heat. Stir in flour and mix until smooth and bubbly. Gradually add milk, stirring constantly. Season with salt and pepper and continue cooking, stirring, until mixture thickens. Add half the cheese and stir until melted.

5. Add sauce to bowl with pasta and vegetables and stir well to combine. Transfer to baking dish. Top with remaining cheese and bread crumbs. Bake for 30 minutes.

Last Week's Dinners :: November 28 - December 4, 2011

2011-12-05T14:07:00.000-06:00

M :: Biff á la Lindström
Tu :: Pasta with Tomato Sauce with Butter and Onions
W :: Green Pea Soup with Curried Brown Butter
TH :: Fish Tacos
F :: Cheese Pizza & Mushroom Pizza (Movie: Spy Kids - All the Time in the World)
SA :: Chili
SU :: Pho Hai Tuyet

Fish Tacos

2011-12-01T21:22:00.002-06:00

Menu:
Fish Tacos
Slaw
Radishes
Refried Beans

Green Pea Soup with Curried Brown Butter

2011-11-30T21:31:00.000-06:00

Menu:
Green Pea Soup || Super Natural Every Day
Kale Salad
French Bread

I used the Green Lentil Soup recipe from my favorite cookbook, Super Natural Every Day, but used the split peas instead of green lentils. Seriously, buy the book. Everything I've had I've really liked. Next time, I might opt to reduce the amount of red pepper flakes. My husband and I loved it, but it was a bit spicy for the boys.

Green Lentil Soup, adapted from Super Natural Every Day by Heidi Swanson
(serves 4 to 6)

Ingredients:
2 tablespoons unsalted butter
1 large yellow onion, chopped
3 cloves garlic, chopped
1/2 teaspoon red pepper flakes
5 1/2 cups vegetable broth or water (I used 4 cups vegetable broth and 1.5 cups of water)
1 1/2 cups green lentils or green split peas, picked over and rinsed
3 tablespoons unsalted butter
1 tablespoon Indian curry powder
1/2 cup coconut milk
Fine-grain sea salt
1 bunch fresh chives, minced

Directions:

Combine the 2 tablespoons butter, onion, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.

In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and sauté until the spices are fragrant, less than a minute.

When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon salt, and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Stir in half of the spiced butter, taste, and add more salt, if needed, typically a couple of teaspoons if you used water instead of a salted broth. Serve drizzled with the remaining spice butter and sprinkled with chives.

Pasta with Tomato Sauce with Butter and Onions

2011-11-29T20:29:00.000-06:00

Menu:
Pasta with Tomato Sauce with Onion and Butter || Smitten Kitchen
Salad with Pinenuts and Pepperoncini

I've made this before, and thought it was ok. Tonight, it was amazing. Was it the noodles? Maybe. Or maybe it was patience. I did end up cooking the sauce for over and hour just because I was doing other things while cooking, which seemed to really cook the tomatoes down nicely. Whatever it was, it was really good stuff. P.S. Sorry for the yellow photos. I really don't like not having natural light at dinner time.

Biff á la Lindström

2011-11-28T21:29:00.000-06:00

Menu:
Biff á la Lindström (note: I used Google Translate to translate from Swedish to English)
Potatoes
Pickles

NOTE: Quick, late dinner due to tae kwan do. Yep -- something new the boys and I are trying out.

Last Week's Dinners :: November 21 - 27, 2011

2011-11-28T21:21:00.000-06:00

M :: Avgolemono and Greek Soup
Tu :: Fried Green Tomatoes
W :: Roasted Corn Pudding in Acorn Squash
TH :: Thanksgiving Dinner at my parent's house
F :: Chicken Curry at Scott & Ali's
SA :: Seoul Korean Restaurant
SU :: Bruschetta, Pasta, Sausage and Peppers by Brian

Seoul Korean Restaurant

2011-11-26T20:19:00.000-06:00

Seoul Korean:
Dumplings - for C
Bi Bim Bob - for me
Beef Bol Go Ki - for Brian
Bol Go Ki Kid Box - for H

Chicken Curry

2011-11-26T20:11:00.001-06:00

Menu:
Chicken Curry
Naan
Roasted Green Beans
Kheer (our contribution)

Dinner at Scott & Ali's. Delicious.

Roasted Corn Pudding in Acorn Squash

2011-11-23T19:17:00.000-06:00

Menu:
Roasted Corn Pudding in Acorn Squash || 101 Recipes
Salad
Roasted Sunflower Seeds

NOTE: We all really loved this....

Fried Green Tomatoes

2011-11-22T20:31:00.000-06:00

Fried Green Tomatoes from Ali's Garden with Basil Mayonnaise || Epicurious
Salad

Fried Green Tomatoes
6 hard green tomatoes, sliced 1/4 inch thick
Kosher salt
Freshly ground black pepper
3/4 cup all-purpose flour
3/4 cup well-shaken buttermilk
Dash hot sauce
3/4 cup yellow cornmeal
1 1/2 cups Japanese panko bread crumbs
Vegetable oil, for frying
1 recipe Basil Mayonnaise (recipe follows)

Basil Mayonnaise:
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Creole mustard
Kosher salt
Freshly ground black pepper

Basil Mayonnaise:
Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper. The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.

Green Tomatoes:
Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.

Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal— bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices. Preheat the oven to 200°F. Line a second baking sheet with paper towels. Heat 3/4 inch of vegetable oil in a medium skillet to 350°F.

Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.

NOTE: I didn't have nearly 2 cups of fresh basil so substituted dried. Worked out fine. This was delicious.

Avgolemono & Greek Salad

2011-11-21T22:04:00.000-06:00

Menu:
Avgolemono
Greek Salad

Avgolemono
Makes 4 servings

4 cups chicken broth
1/4 cup uncooked orzo (or rice or pastina)
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice

1. In a large saucepan, bring the broth to a boil.
2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.

Last Week's Dinners :: November 14 - 20, 2011

2011-11-21T22:00:00.000-06:00

M :: Panko Crusted Tilapia, Green Beans & Mashed Potatoes
Tu :: Ali's Birthday Dinner at La Merenda
W :: Ring Bologna, Pan Fried Potatoes, Salad
TH :: Pasta Dinner at the Boy's Soccer Club
F :: Sausage Pizza, Spinach & Sausage Pizza, Cheese Pizza
SA :: Spaghetti Bolognese, Salad & Bread with Friends
SU :: Uncommon Ground

Spaghetti Bolognese

2011-11-19T21:17:00.000-06:00

Menu:
Spaghetti with Bolognese Sauce || Pioneer Woman
Salad with Hearts of Palm, Beets, Avocado and Pine Nuts
Caramel Budino || Bon Appetit

Pizza & Movie

2011-11-19T21:12:00.000-06:00

Menu:
Sausage Pizza
Spinach & Sausage Pizza
Cheese Pizza

Movie:
Harry Potter & The Chamber of Secrets

Ring Bologna

2011-11-17T20:08:00.002-06:00

Menu:
Ring Bologna
Pan Fried Potatoes
Salad

Tilapia, Green Beans & Mashed Potatoes

2011-11-14T20:33:00.000-06:00

Menu:
Panko Crusted Tilapia
Green Beans
Leftover Mashed Potatoes
Mache Salad with Beets and Avocado

Last Week's Dinners :: November 7 - 13, 2011

2011-11-14T20:14:00.000-06:00

M :: Tacos
Tu :: BLTs
W :: Steak, Lobster & Crab Legs for a 13th Birthday
TH :: Bibimbap
F :: Prosciutto Pizza & Artichoke Pizza
SA :: Pot Roast with Friends
SU :: Lentil & Sweet Potato Stew

Celebrating 13

2011-11-09T22:39:00.001-06:00

Menu:
Crab Legs
Lobster
Steak
Peas
Mashed Potatoes
Hush Puppies
Salad
Birthday Cake

My niece turned 13 today, so my sister prepared a feast!

BLTs

2011-11-08T21:52:00.002-06:00

Menu:
Bacon, Lettuce & Tomato Sandwiches

NOTE: We used turkey bacon.

Last Week's Dinners :: October 31 - November 6, 2011

2011-11-07T13:02:00.000-06:00

M :: Chicken with Apples and Onions
Tu :: Roasted Vegetables & Quinoa
W :: Sausages with Smashed Potatoes
TH :: Pasta with Tomato Sauce
F :: Home Run Pizza
SA :: Cheese Fondue
SU :: Shrimp & Andouille Pot Pie

Shrimp and Andouille Pot Pie

2011-11-06T21:04:00.000-06:00

Menu:
Shrimp and Andouille Pot Pies via Epicurious
Salad with Beets and Pistacios

Ingredients

1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
1/2 cup heavy whipping cream
2 tablespoons all purpose flour
1 tablespoon butter
3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
1/2 pound andouille sausage, cut into scant 1/2-inch cubes
2 large garlic cloves, minced
1/3 cup dry vermouth or dry white wine
1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
1/4 teaspoon dried thyme
1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Preparation
Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.

Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

NOTE: I don't have baking dishes this size, so used a single deep round baking dish. I did have to cover the top with aluminum foil in the oven, and bake it about 15-20 minutes instead. Otherwise, it worked perfect.

Cheese Fondue

2011-11-05T22:00:00.002-05:00

Menu:
Cheese Fondue
French Bread
Broccoli, Carrots, Celery, Apples
Salad

Roasted Vegetable and Quinoa Salad with Pistachios

2011-11-02T13:20:00.000-05:00

Menu:
Roasted Vegetable and Quinoa Salad with Pistachios || Real Simple

Serves 4
Hands-on Time: 10m
Total Time: 30m

Ingredients
1 pound carrots, cut into 1 1/2-inch lengths
1 pound shiitake or cremini mushrooms, stems trimmed
2 tablespoons olive oil, plus more for drizzling
kosher salt and black pepper
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 cup quinoa
5 cups baby spinach (4 ounces)
1/4 cup chopped salted, roasted pistachios

Directions
1. Heat oven to 425° F. On 2 rimmed baking sheets, toss the carrots and mushrooms with the oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes. Combine the vegetables in a large bowl and toss with the lemon juice and thyme.

2. Meanwhile, cook the quinoa according to the package directions. Divide the spinach among plates and top with the warm quinoa and vegetables. Sprinkle with the pistachios and drizzle with the oil.

NOTE: Instead of regular olive oil, we used a Truffle olive oil. It really made it, I think. One of the boys loved the carrots, the other the mushrooms, so it worked out perfect.

Chicken with Apples and Onions

2011-10-31T21:25:00.000-05:00

Menu:
Chicken with Apples and Onions
Salad

Last Week's Dinners :: October 25 - 30, 2011

2011-10-31T21:22:00.001-05:00

M :: Goat Cheese Omelet
Tu :: Mushroom Barley Soup
W :: Crab Cakes and Salad
TH :: Cheese Tortellini in Broth with Zucchini
F :: Pizza from Calderone Club
SA :: Pork Loin with Bacon Ragu
SU :: Chili

Trick-or-Treating Chili

2011-10-30T18:49:00.002-05:00

Menu:
Beef Chili (crockpot)
Fritos
Cheddar Cheese

Pork Loin with Bacon Ragu

2011-10-30T09:04:00.000-05:00

Menu:
Pork Loin with Bacon Ragu || Jo Cooks
Spaghetti Squash

Cheese Tortellini in Broth with Zucchini

2011-10-27T19:48:00.000-05:00

Menu:
Cheese Tortellini in Broth with Zucchini
Parmesan Cheese

This is something I used to make for Brian and myself a lot way back in the early days. It's not soup -- the broth is really just replacing a tomato or cream sauce. Too bad the kids don't like zucchini!

Crab Cakes and Salad

2011-10-26T21:51:00.000-05:00

Menu:
Crab Cakes (from Trader Joe's)
Salad

What a gross looking dinner. Trust me, it was just fine though. I really wonder what my life is going to be like when we don't have soccer every single night. When I remember we actually own a decent camera I should be using to take pictures with. When I finally get around to redesigning this site!

Mushroom Barley Soup

2011-10-25T21:47:00.000-05:00

Menu:
Mushroom Barley Soup || Everyday Food
Crackers, Brie and Radishes

Ingredients

3 strips bacon (3 to 4 ounces), cut into 1/4-inch pieces
1 large onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 pound button or cremini mushrooms, trimmed and halved
2 teaspoons tomato paste
2 cans (14.5 ounces each) reduced-sodium beef broth
1 cup quick-cooking barley
1 teaspoon dried oregano
1 teaspoon red-wine vinegar
1/4 cup chopped fresh parsley

Directions

In a large pot (6 to 8 quarts), cook bacon over medium-high heat, stirring often, until crisp, 3 to 5 minutes. Reduce heat to medium.

Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is starting to brown, 3 to 5 minutes. Add mushrooms; cook, stirring often, until they are tender and pot is almost dry, 5 to 10 minutes (depending on type of mushrooms). Stir in tomato paste, and cook 1 minute more.

Add broth, barley, oregano, and 3 cups water; bring to a boil. Reduce heat; simmer, partially covered, until barley is tender, 10 to 15 minutes. Add more water to thin soup, as needed. Season with salt and pepper, and stir in vinegar. Ladle into bowls; sprinkle with parsley.

Last Week's Dinners :: October 17 - 24, 2011

2011-10-24T14:25:00.000-05:00

M :: White Bean and Kielbasa Stew
Tu :: Bean Tacos
W :: Chicken n' Waffles, Fruit Salad
TH :: Pasta with Lemons and Capers
F :: Third Ward Caffe (I had pumpkin & sausage risotto - yum)
SA :: Roasted Pork, Dumplings and Green Beans at my parents
SU :: Greek Salad with Grilled Chicken

Greek Salad with Grilled Chicken

2011-10-24T14:07:00.002-05:00

Menu:
Greek Salad
Grilled Chicken

My 9-year old was in salad heaven!

Lemon & Caper Pasta

2011-10-20T20:09:00.001-05:00

Menu:
Lemon & Caper Pasta
Arugula Salad with Pears, Walnuts & Blue Cheese

Chicken 'n Waffles

2011-10-20T10:10:00.002-05:00

Menu:
Chicken (Trader Joe's Frozen Chicken Breast)
Waffles
Fruit Salad

White Bean & Kielbasa Stew

2011-10-18T12:46:00.002-05:00

Menu:
White Bean & Kielbasa Stew | Real Simple
Crusty Rolls

White Bean & Kielbasa Stew
Serves 6
Hands-on Time: 15m
Total Time: 8hr 00m

Ingredients
1 pound dried white beans (such as great Northern or navy)
14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
4 cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 large onion, chopped
6 cloves garlic, chopped
1 teaspoon dried rosemary
5 ounces baby spinach (6 cups)
country bread, for serving

Directions
1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.

2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

3. Just before serving, stir in the spinach. Serve with the bread.

Last Week's Dinners :: October 11 - 16, 2011

2011-10-17T12:40:00.000-05:00

M :: King's Wok Chinese
Tu :: Quinoa Huevos Rancheros
W :: Harissa Tortellini
TH :: Pulled Chicken Sandwiches at the Family Farm (Work Party)
F :: Margherita Pizza and Pizza with Corn, Pancetta and Arugula
SA :: Chili at a Halloween Party
SU :: Estafado

Estafado

2011-10-17T12:28:00.002-05:00

Menu:
Estafado || Bleu Bird Vintage

NOTE: I learned a couple things with this recipe. First, I needed to cut my stew meat into smaller pieces. Second, I have no idea how to fry potatoes. Never the less, it was delicious.

Pizza & Movie

2011-10-15T14:54:00.001-05:00

Menu:
Margherita Pizza
Pancetta, Corn, Arugula Pizza

Movie:
The Mighty Ducks

Harissa Ravioli (Tortellini)

2011-10-12T21:46:00.001-05:00

Menu:
Harissa Ravioli || Super Natural Every Day

(Link to the recipe is here.)

Thumbs up! It's a good one.

Huevos Rancheros (Quinoa)

2011-10-12T21:43:00.000-05:00

Menu:
Red Quinoa
Black Beans
Cheddar Cheese
Salsa Verde
Cilantro
Fried Egg

Last Week's Dinners :: October 3 - 10, 2011

2011-10-10T20:59:00.000-05:00

M :: Skillet-Poached Huevos Rancheros
Tu :: Samurai with Jeff
W :: Chicken Noodle Soup
TH :: Pasta with Tomato Sauce
F :: Beet, Gruyere, Walnut & Arugula Pizza, Tomato and Cheese Pizza
SA :: Pablove Benefit Dinner
SU :: Creamy Polenta with Italian Sausage

Creamy Polenta with Italian Sausage

2011-10-09T20:03:00.000-05:00

Menu:
Creamy Polenta with Italian Sausage || Chicago Tribune
Arugula Salad

Creamy Polenta with Italian Sausage

Yield: 6 servings

3 cups water
1 teaspoon salt
1 cup polenta or finely ground cornmeal
1 pound Italian sausage, mild or hot
1 teaspoon each fresh: chopped basil, chopped parsley
1 red pepper, roasted, peeled, trimmed, cut into thin strips, see note
2 tablespoons grated Parmesan cheese

1. Heat water and salt to a boil in a medium saucepan over high heat; stir in polenta. Cook, stirring until mixture returns to a boil, about 5 minutes. Reduce heat to a simmer. Cook, stirring often, until thickened and tender, about 20 minutes.

2. Meanwhile, remove Italian sausage from casing; mash with a fork. Place the sausage into a medium skillet; cook over medium heat, breaking up meat with a fork, until cooked through, about 12 minutes.

3. Remove sausage from the skillet; pour off half of the fat. Add the polenta to the remaining fat in the skillet; stir until heated through.

4. Place the polenta in a serving dish; arrange the sausage around the plate. Garnish with the basil, parsley, roasted red peppers and Parmesan cheese.

Note: To roast red pepper, hold with fork over gas flame to blacken skin on all sides. Place in bowl; cover with plastic wrap until cool. Remove skin and seeds.

Pizza Night

2011-10-09T10:15:00.000-05:00

Menu:
Roasted Beet, Gruyere, Walnut and Arugula Pizza
Tomato and Cheese Pizza
Cheese Pizza

Chicken Noodle Soup

2011-10-05T21:58:00.003-05:00

Menu:
Chicken Noodle Soup

Skillet-Poached Huevos Rancheros

2011-10-03T21:18:00.000-05:00

Menu:
Skillet-Poached Huevos Rancheros || Real Simple
Tortilla
Cilantro, Scallions and Sour Cream

NOTE: After making this so many times, I finally tried it with 2 cans of black beans. I thought it was perfect.

Last Week's Dinners :: September 26 - October 2, 2011

2011-10-03T15:07:00.000-05:00

M :: Quesadillas and Shrimp
Tu :: Roasted Cauliflower Soup with Chickpeas and Chorizo
W :: Fish Tacos
TH :: Onion Pasta
F :: Oktoberfest
SA :: Artichoke Pizza and Bacon Pizza
SU :: Steak, Baked Potatoes, Mushrooms, Garlic Bread

Onion Pasta

2011-09-29T21:50:00.001-05:00

Menu:
Onion Pasta
Salad

NOTE: The last time we had this, we had just brought our newborn second son home from the hospital. My mom came to spend the night, help keep my sanity, and make us dinner. She knew we'd be overwhelmed, and wrote down the recipe since it was a simple dinner. Times have changed. My boys are now 9 and 7. And instead of being overwhelmed by a 2-year old and newborn, one of my focuses is on how to keep up with my kid's schedules, and still have time for a home cooked dinner. We have something going on every night except Fridays, and weekends are filled with soccer games. Some nights we don't get home until 7:30, and from what I hear, schedules get worse. The point is, I'm always trying to find easy, quick and delicious meals. I remember liking this one way back then, and I have no idea why it took me seven years to make it again.

Onion Pasta

4 white onions
olive oil
2 eggs
parmesan cheese - grated
parsley, fresh
spaghetti (I used 1/2 pound)

Slice onion into 1/4"-1/2" rings.
Put onion in pan and drizzle on top with 1/4-1/2 cup olive oil.
Caramelize onions for about 1/2 hour (stir occasionally).
Just before onions are done, boil water for pasta and cook.
While pasta is cooking , mix eggs and parmesan cheese to make a paste.
Drain pasta, and toss warm pasta with egg mixture (this will cook the eggs)
Stir in caramelized onion and sprinkle with fresh parsley.
On the side, you can offer feta cheese or more parmesan.

Fish Tacos

2011-09-29T17:15:00.000-05:00

Menu:
Fish Tacos (tilapia)
Cole Slaw
Avocado
Hot Sauce
Corn on the Cob

Roasted Cauliflower Soup with Chickpeas and Chorizo

2011-09-27T20:30:00.000-05:00

Menu:
Roasted Cauliflower Soup with Chickpeas and Chorizo || Australian Gourmet Traveller
Garlic Bread

Quesadillas

2011-09-26T21:42:00.002-05:00

Menu:
Quesadillas
Guacamole & Pico de Gallo
Grilled Shrimp
Corn on the Cob

Last Week's Dinners :: September 19 - 25, 2011

2011-09-26T17:16:00.000-05:00

M :: Pot Stickers & Slaw with Asian Dressing
Tu :: Breakfast, Lunch & Dinner Waffle
W :: Jimmy John's
TH :: Steak with Cognac Sauce and Salad
F :: Pizzas from Trader Joe's
SA :: Roasted Pork Dinner at Oktoberfest
SU :: Beer Can Chicken, Roasted Potatoes and Green Beans

Chicken, Potatoes and Green Beans

2011-09-25T21:38:00.000-05:00

Menu:
Beer Can Chicken
Roasted Tiny Potatoes with Bacon
Haricot Vert