Week 34 Menu

Monday - Mac-a-Tacos
Tuesday - Mom's Potato Soup
Wednesday - eat out
Thursday - Vegetable Frittata
Friday - eat out
Saturday - Feta Penne
Sunday - Gingerbread Pancakes

Basil My Way

Sad, sad day. I'm no longer participating in our neighborhood's produce co-op. So this is now my source of basil. Granted, it's not bad - at least I don't have to use the dried stuff that's been on the grocery store shelf for years. I sure wish I had a spot in my non-existent garden for some home grown basil. Maybe next year. For now, this is my basil. Strangely enough, it's packaged with its roots. If you've never tried fresh basil, make yourself a pizza and sprinkle some on top. Ah, basil!

Chocolate Chip Pumpkin Bread

It's that time of year when "pumpkin" becomes an ingredient and not just a term of endearment.

This is a great fall recipe that will make your kitchen smell wonderful! Plus it makes two loaves - one for you, and one for sharing! My extra loaf is going to the generous soul who let me borrow her ground ginger (two stores were sold out - can you believe it?). Thanks, Valerie!



Chocolate Chip Pumpkin Bread

1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
1/2 can (15-oz) canned pumpkin puree
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 3/4 cups flour
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
3/4 cups chocolate chips
1 Tbsp flour

Preheat oven to 350 degrees. Spray 2 loaf pans with pam.

In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, and cinnamon.

In a medium bowl, combine flour, soda, salt, and baking powder. Whisk these dry ingredients for 20 seconds or so (to combine, and pseudo-sift). Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.

In a small bowl, or ziplock, coat chocolate chips with 1 Tbsp flour (so the choc chips don't sink to the bottom of the loaf). Add to batter and stir once or twice to incorporate chocolate chips.

Divide batter between prepared pans.

Bake in oven for 45-50 minutes, or until tester comes out clean. Cool for 20 minutes, then turn out on rack and cool completely.

Zuppa Toscana + breadsticks = Olive Garden love

Tonight for dinner we tried a cloned recipe from the Olive Garden's Zuppa Toscana. Mr. Dinner's on Me (our resident expert) proclaimed it so near the real thing, that we no longer have a reason to eat at the Olive Garden.

I served the Zuppa Toscana with some yummy breadsticks that we discovered in San Diego. I was delighted to see that our grocery store here carried them as well!


You can find them in the freezer section, with other garlic breads. They're great after just a few minutes in a toaster oven. You can also use your regular oven, if that's all you got! Now all I need is a clone for that yummy Olive Garden vinaigrette..... anyone have one?

Week 32?

I know, I know....I missed a week. I took a brief vacation from blogging because my week was filled with meetings, birthday parties, and more meetings. Not to worry...you didn't miss much, food wise. Just to prove it to you - here is my actual menu from last week:

Monday - turkey leftovers
Tuesday - eat out
Wednesday - turkey leftovers
Thursday - eat out
Friday - eat out
Saturday - eat out
Sunday - Papas con Juevos

I told you I was busy! This week's menu has a bit more variety. Tonight's recipe is a clone of Gavan's favorite soups from the Olive Garden. The link I provided has several "Zuppa Toscana" recipes on it. I'll pick one and try it out and then let you know what we thought.

Sunday's recipe is one that was suggested by a reader. He said his family tried it and loved it. It looks interesting, and we're giving it a shot on Sunday.

Week 33 Menu

Monday - Zuppa Toscana
Tuesday - Pasta (of some kind or another -undecided)
Wednesday - BBQ Chicken Sandwiches
Thursday - eat out
Friday - Pizza Margerita
Saturday - eat out (Halloween party)
Sunday - Mac-a-Tacos

Week 33 Recipes

Pizza Margerita

ingredients:
-your favorite pizza crust
-fresh mozzarella, sliced thinly
-fresh tomatoes, sliced thinly
-fresh basil
-olive oil
-parmesan cheese (optional)

This is about as simple as pizza can get! Drizzle a bit of olive oil on your favorite pizza crust. Top with sliced tomatoes, mozzarella and basil. Bake until done. Serve with parm cheese, if desired.



Zuppa Toscana
Clone of Olive Garden's soup (serves 6-8)

1 lb Italian sausage (ground)**
2 large or 3 medium russet baking potatoes**
1 large onion, diced
4 slices bacon, cooked & diced very small**
2 cloves garlic, minced
2 cups kale or swiss chard, chopped small
2 cans chicken broth
1 qt water
1 cup heavy whipping cream

In a skillet, cook sausage. Set aside. Peel potatoes and slice in half, then in 1/4 inch slices.

In a large pot, bring chicken broth and water to a boil. Add onion, potatoes and garlic. Cook on medium heat until potatoes are done.

Add sausage and bacon and simmer for another 10 minutes.

Turn to medium low heat, add cream and kale. Cook on low heat for another 10 minutes. Taste, then add needed salt and pepper.

**note: Next time I will use 3/4 lb sausage and 4 potatoes. This recipe makes it like Olive Garden, but we prefer more potatoes and less meat. For the bacon I use the pre-cooked bacon they have now in the stores. Then I just take out my 4 slices, microwave for 1 minute and dice. Easy-cheesy.