Monday - hamburgers & hot dogs
Tuesday - Indonesian Ginger Chicken, rice & roasted carrots
Wednesday - chicken taco salads (w/ Amanda's crock pot Taco Chicken)
Thursday - Five-Layer Vegetable Strata with Pesto
Friday -Meatloaf (in my skillet!) & twice-baked potatoes
Saturday - dinner group with friends
Sunday - Lettuce Wraps
Sunday, September 2, 2007
Week 27 Recipes
adapted from the Barefoot Contessa
1/2 cup honey
1/3 cup soy sauce
4-5 cloves garlic, minced
1/4 cup peeled and grated fresh ginger root
4 chicken breasts (I use boneless, skinless)
Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a shallow baking pan and pour on the sauce. Cover the pan with foil and marinate overnight in the fridge.
Preheat the oven to 350 degrees. Place the baking pan in the oven and bake until juices run clear (turning chicken over halfway through cooking time - or if it starts to brown too much).
note: I'm not sure of the cooking time right now. The recipe says to cook for 1 hour, but she uses larger pieces of chicken, with the bones in - so that makes a difference.
Thursday, August 30, 2007
Cheesy Baked Tortellini
Tonight's dinner was Cheesy Baked Tortellini and it was oh so good! It was easier than I anticipated, and included pretty much just opening a bunch of packages, combining them, and baking in the oven for 30 minutes.
I made a 1/2 recipe for my little family and it was just the right size. Check out the recipe (HERE) and try it out for yourself. Don't even think of omitting the fresh thyme or parsley - it would be too bland without it. Keep in mind, it's not the most gourmet meal, but it's quick, easy and my 5 year old loved it! I bet the leftovers would be super too, once the pasta absorbed more of the sauce.
Sunday, August 26, 2007
Giveaway Winner Announced!
Congratulations to Suzie, winner of her own little elastic-bound notepad! And to the rest of you: no worries. I have another giveaway planned in a couple of weeks. Happy cooking!
Failure x2
Failure. It's inevitable. With as many new recipes as I try each week, there are bound to be a few that just don't work out. And with as many photos that I take each week, there are bound to be problems there too. Such is the case for today's post.
Two weeks ago I tried a new recipe called Zucchini & Ravioli in Walnut Sauce and it was awful. The photo was appealing and the list of ingredients sounded promising, but the meal was terrible. Ah well, that happens. Thank goodness for PB&J!
Today I took some great photos of our dinner and also of a bar cookie we tested tonight. When I was ready to post them on my blog, we had some technical difficulties, and were unable to retrieve any of the photos off of my camera. Grumble, grumble, grumble.
Good thing life goes on, right? We cook, we eat, we do dishes. Failures or no failures, we're able to find sustenance and then get on with the important things in life.
notes on this week's menu & recipes
You might notice that Ratatouille au four shows up again this week. I was supposed to make it for dinner tonight, but decided to take a nap instead of starting dinner. I do have my priorities, you know.
I'm looking forward to the Make-Ahead Breakfast Casserole next Sunday. First of all, who doesn't like breakfast foods for dinner? Secondly, this recipe appeals to me because I can make it in the morning, still get my afternoon nap in, and have a great dinner that evening.
Happy Cooking everyone!
Week 26 Menu
Monday - Creamy Fennel and Potato Soup (+ cornbread leftovers)
Tuesday - Ratatouille au four (oven ratatouille)
Wednesday - Baked Potatoes (with all the good stuff!)
Thursday - Cheesy Baked Tortellini
Friday - eat out
Saturday - Grilled Pizzas
Sunday - Make-Ahead Breakfast Casserole
Tuesday - Ratatouille au four (oven ratatouille)
Wednesday - Baked Potatoes (with all the good stuff!)
Thursday - Cheesy Baked Tortellini
Friday - eat out
Saturday - Grilled Pizzas
Sunday - Make-Ahead Breakfast Casserole
Week 26 Recipes
Creamy Fennel and Potato Soup
epicurious.com
4 servings
(I halved the recipe since my little family cannot eat 8 servings of soup!)
1 Tbsp olive oil
3 cups coarsely chopped cored fresh fennel bulbs (from about 2 lg)
1 medium onion, chopped
4 ounces potatoes, peeled, diced
2 cups (or more) canned low-salt chicken broth
1 tsp (or more) fresh lemon juice
1/2 cup whipping cream
1/2 tsp fennel seeds, finely crushed
1/4 tsp dried tarragon
Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Saute until slightly softened, about 8 minutes. Add chicken broth and lemon juice; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.
Meanwhile, bring cream fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired.
(This can be made 1 day ahead: Prepare soup, cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally.)
Cheesy Baked Tortellini
Giada De Laurentiis
Olive Oil
2 cups marinara sauce (I love Prego)
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley
2 tsp chopped fresh thyme
1 lb purchased cheese tortellini
2 oz thinly sliced smoked mozzarella
1/4 cup parmesan
Preheat oven to 350 degrees. Lightly oil an 8x8 inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling, salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Make-Ahead Breakfast Casserole
Cooking Light magazine, May 2007
(makes 6, 1-cup servings)
8 oz ciabatta bread, cut into 1-inch cubes
cooking spray
1 lb turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups milk
1 cup shredded sharp cheddar cheese
2 large eggs
1 (8-oz) carton egg substitute
2 Tbsp chopped fresh parsley
Preheat oven to 400. Arrange bread cubes in a sinle layer on a baking sheet. Bake at 400 for 8 minutes, or until toasted.
Heat a medium skillet over medium-high heat. Coat pan with cooking spray and brown sausage, stirring to crumble. Combine sausage, bread, and onions in large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours, or overnight.
Preheat oven to 350. Uncover casserole. Bake at 350 for 50 minutes or until set and lightly browned. Sprinkle with parsley. Serve immediately.
epicurious.com
4 servings
(I halved the recipe since my little family cannot eat 8 servings of soup!)
1 Tbsp olive oil
3 cups coarsely chopped cored fresh fennel bulbs (from about 2 lg)
1 medium onion, chopped
4 ounces potatoes, peeled, diced
2 cups (or more) canned low-salt chicken broth
1 tsp (or more) fresh lemon juice
1/2 cup whipping cream
1/2 tsp fennel seeds, finely crushed
1/4 tsp dried tarragon
Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Saute until slightly softened, about 8 minutes. Add chicken broth and lemon juice; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.
Meanwhile, bring cream fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired.
(This can be made 1 day ahead: Prepare soup, cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally.)
Cheesy Baked Tortellini
Giada De Laurentiis
Olive Oil
2 cups marinara sauce (I love Prego)
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley
2 tsp chopped fresh thyme
1 lb purchased cheese tortellini
2 oz thinly sliced smoked mozzarella
1/4 cup parmesan
Preheat oven to 350 degrees. Lightly oil an 8x8 inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling, salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Make-Ahead Breakfast Casserole
Cooking Light magazine, May 2007(makes 6, 1-cup servings)
8 oz ciabatta bread, cut into 1-inch cubes
cooking spray
1 lb turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups milk
1 cup shredded sharp cheddar cheese
2 large eggs
1 (8-oz) carton egg substitute
2 Tbsp chopped fresh parsley
Preheat oven to 400. Arrange bread cubes in a sinle layer on a baking sheet. Bake at 400 for 8 minutes, or until toasted.
Heat a medium skillet over medium-high heat. Coat pan with cooking spray and brown sausage, stirring to crumble. Combine sausage, bread, and onions in large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours, or overnight.
Preheat oven to 350. Uncover casserole. Bake at 350 for 50 minutes or until set and lightly browned. Sprinkle with parsley. Serve immediately.
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