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Monday, September 22, 2008
Dinner Makes A Difference
Today, September 22nd has been proclaimed as "Family Day - A Day to Eat Dinner with Your Children." Please eat dinner with your families. Turn off the television, sit at the table, eat dinner, and talk to your children.
Week 71 Menu
Monday - sweet corn soup & roasted vegetable pizza
Tuesday - Panko crusted chicken & green salad w/ poppy seed dressing
Wednesday - crockpot BBQ Chicken over rice
Thursday - fish tacos with peach salsa
Friday - Creamy Rosemary Penne with Chicken & fruit salad
Saturday - eat out
Sunday - tomato soup & pasta w/ basil pesto
Tuesday - Panko crusted chicken & green salad w/ poppy seed dressing
Wednesday - crockpot BBQ Chicken over rice
Thursday - fish tacos with peach salsa
Friday - Creamy Rosemary Penne with Chicken & fruit salad
Saturday - eat out
Sunday - tomato soup & pasta w/ basil pesto
Fried Rice
I would have to say that my husband is an aficionado of fried rice. When we eat out, if fried rice is on the menu, then he'll be ordering it. Where I consider fried rice as more of a side dish item, to him it is a main dish. He is happy with a plate full of fried rice and a beverage. Done.
That being said, we have tried many fried rice recipes. He has loved them all, but this final version is my favorite. For me, it is a nice balance between simplicity in preparation and flavor. Really, fried rice is quick and easy to prepare and there is no reason to use the fried rice seasoning mix when it's just as easy to do the real thing!
Another reason why fried rice is great, is because it's a flexible recipe. Do you really like carrots but not peas? Then add more carrots and omit the peas. Do you have only white or yellow onions and no green ones? Just fine. Do you have some ground pork leftover from making potstickers? Throw that in too! This is a large recipe. I would say it makes 6-8 servings. We are able to eat it as a main dish one evening and it leaves several servings for G's lunch the next day.
Fried Rice
dinnersonme.blogspot.com
2 cups uncooked long grain rice (not minute rice!)
2-3 Tablespoons toasted sesame seeds
3 eggs
1/4 cup shredded carrots
1/3 cup diced onion ** (see note)
3/4 cup frozen peas.
3 Tablespoons soy sauce
1/2 tsp chinese 5 spice powder **(see note)
2 Tablespoons butter
salt & pepper to taste
Cook the rice according to the package directions (I use my rice cooker). Let the rice cool.
If your sesame seeds are not already toasted, place them in a dry skillet over medium heat. Toast for a few minutes, stirring frequently, until light brown in color.
Beat eggs in a small bowl and scramble in a large skillet over medium high heat. As they cook, break the eggs into smaller chunks. Remove from pan and set aside.
In the same pan, melt the butter. Add the onion, carrots and peas. Immediately top with the cooked rice. Do not stir for about 1 minute, to allow the peas to heat through a little. Then toss veggies and rice together and continue to cook for 5 minutes or so, stirring often. Add soy sauce, 5 spice powder, toasted sesame seeds, and scrambled eggs. Toss to combine all ingredients. Taste, and add salt, pepper and more soy sauce if you desire.
**note: I prefer to use either diced white onion, or diced green onion (or a mix of both - whatever I have on hand!) For the chinese 5 spice powder, there are recipes online to make your own blend, or this can also be found at most grocery stores. Also, this may be omitted. My original recipe didn't include the 5 spice powder, but I would add a little garlic powder instead.
That being said, we have tried many fried rice recipes. He has loved them all, but this final version is my favorite. For me, it is a nice balance between simplicity in preparation and flavor. Really, fried rice is quick and easy to prepare and there is no reason to use the fried rice seasoning mix when it's just as easy to do the real thing!
Another reason why fried rice is great, is because it's a flexible recipe. Do you really like carrots but not peas? Then add more carrots and omit the peas. Do you have only white or yellow onions and no green ones? Just fine. Do you have some ground pork leftover from making potstickers? Throw that in too! This is a large recipe. I would say it makes 6-8 servings. We are able to eat it as a main dish one evening and it leaves several servings for G's lunch the next day.
Fried Rice
dinnersonme.blogspot.com
2 cups uncooked long grain rice (not minute rice!)
2-3 Tablespoons toasted sesame seeds
3 eggs
1/4 cup shredded carrots
1/3 cup diced onion ** (see note)
3/4 cup frozen peas.
3 Tablespoons soy sauce
1/2 tsp chinese 5 spice powder **(see note)
2 Tablespoons butter
salt & pepper to taste
Cook the rice according to the package directions (I use my rice cooker). Let the rice cool.
If your sesame seeds are not already toasted, place them in a dry skillet over medium heat. Toast for a few minutes, stirring frequently, until light brown in color.
Beat eggs in a small bowl and scramble in a large skillet over medium high heat. As they cook, break the eggs into smaller chunks. Remove from pan and set aside.
In the same pan, melt the butter. Add the onion, carrots and peas. Immediately top with the cooked rice. Do not stir for about 1 minute, to allow the peas to heat through a little. Then toss veggies and rice together and continue to cook for 5 minutes or so, stirring often. Add soy sauce, 5 spice powder, toasted sesame seeds, and scrambled eggs. Toss to combine all ingredients. Taste, and add salt, pepper and more soy sauce if you desire.
**note: I prefer to use either diced white onion, or diced green onion (or a mix of both - whatever I have on hand!) For the chinese 5 spice powder, there are recipes online to make your own blend, or this can also be found at most grocery stores. Also, this may be omitted. My original recipe didn't include the 5 spice powder, but I would add a little garlic powder instead.
Friday, September 12, 2008
Week 70 Menu
Monday - Grilled Corn Salad
Tuesday - BBQ Chicken Pizza
Wednesday - eat out
Thursday - Chicken Cannelloni
Friday - Steak, salad & corn on the cob
Saturday - Roasted Tomato Soup & pan bread
Sunday - Hungarian Chicken
Tuesday - BBQ Chicken Pizza
Wednesday - eat out
Thursday - Chicken Cannelloni
Friday - Steak, salad & corn on the cob
Saturday - Roasted Tomato Soup & pan bread
Sunday - Hungarian Chicken
Wednesday, September 10, 2008
Ginger Pork Pot Stickers
Lately we have been on the hunt for a great (local) Chinese restaurant. A few years ago we found one in San Diego (Mira Mesa to be precise) and we haven't found it's match yet. Meanwhile, I saw an episode of Guy's Big Bite on the Food Network where he made some Ginger Pork Pot Stickers and man did they look good, and not all that difficult.
When I told my husband that pot stickers were on our menu for the week, he was excited. Here's how the conversation went:
Hubby: "I love pot stickers. My mom is great at making pot stickers."
Me: "Oh fabulous. That's not the best thing you could have said. Remember the now famous quiche incident of 2000?"
Hubby: "Oh yeah. Well, I bet your pot stickers will be good too."
Me: "Thanks. Can't wait."
What's the quiche incident of 2000 you ask? Well, I had discovered that my newly acquired husband's most favorite dish was quiche. Being the thoughtful wife I am, I made him a quiche for his birthday. It turns out that it wasn't quite as good as his mom's. That's fine. So I ask her for her recipe, and try again. Still no. I research more quiche recipes. Still no. This goes on for 3 years. I don't make quiche anymore.
Anyway, back to the pot stickers. I've never attempted pot stickers before, but this recipe was easy to follow and very yummy. In fact, the whole family got involved:
My son loved grating the carrots, and was more eager to try out this new meal since he had a hand in it's creation. (The carrots are for the fried rice.) Here are the pot stickers, ready to be wrapped, boiled and fried.
We paired the pot stickers with some fried rice (I'll have to type that recipe up later). The only thing that was lacking were the chopsticks. Oh, I did mix together a few things for a dipping sauce. Sorry I don't have the exact measurements - I just kind of eyeballed it.
Link to Ginger Pork Pot Stickers here
Dipping Sauce for Pot Stickers
In a small bowl mix:
soy sauce (about 1/4 cup)
about 1/2 tsp minced ginger
1 tsp honey
In the end, I was happy with the meal, and we'll be having pot stickers again (probably soon). The only comment from Mr. Dinner's on Me was, "these are awesome!" with no reference to his mom's pot stickers. Either he has wizened up or I won this round. My guess is he's just more careful with what he says. I know I don't hold a candle to Bonnie's cooking!
When I told my husband that pot stickers were on our menu for the week, he was excited. Here's how the conversation went:
Hubby: "I love pot stickers. My mom is great at making pot stickers."
Me: "Oh fabulous. That's not the best thing you could have said. Remember the now famous quiche incident of 2000?"
Hubby: "Oh yeah. Well, I bet your pot stickers will be good too."
Me: "Thanks. Can't wait."
What's the quiche incident of 2000 you ask? Well, I had discovered that my newly acquired husband's most favorite dish was quiche. Being the thoughtful wife I am, I made him a quiche for his birthday. It turns out that it wasn't quite as good as his mom's. That's fine. So I ask her for her recipe, and try again. Still no. I research more quiche recipes. Still no. This goes on for 3 years. I don't make quiche anymore.
Anyway, back to the pot stickers. I've never attempted pot stickers before, but this recipe was easy to follow and very yummy. In fact, the whole family got involved:
My son loved grating the carrots, and was more eager to try out this new meal since he had a hand in it's creation. (The carrots are for the fried rice.) Here are the pot stickers, ready to be wrapped, boiled and fried.
We paired the pot stickers with some fried rice (I'll have to type that recipe up later). The only thing that was lacking were the chopsticks. Oh, I did mix together a few things for a dipping sauce. Sorry I don't have the exact measurements - I just kind of eyeballed it.
Link to Ginger Pork Pot Stickers here
Dipping Sauce for Pot Stickers
In a small bowl mix:
soy sauce (about 1/4 cup)
about 1/2 tsp minced ginger
1 tsp honey
In the end, I was happy with the meal, and we'll be having pot stickers again (probably soon). The only comment from Mr. Dinner's on Me was, "these are awesome!" with no reference to his mom's pot stickers. Either he has wizened up or I won this round. My guess is he's just more careful with what he says. I know I don't hold a candle to Bonnie's cooking!
Saturday, September 6, 2008
Week 69 Menu
Monday - school picnic
Tuesday - BBQ Club Sandwiches & salad of some kind...
Wednesday - eat out
Thursday - tin foil dinners
Friday - grilled steak & Sun-Dried Tomato Basil Orzo
Saturday - good ol' spaghetti & meatballs
Sunday - Oriental BBQ Ribs
Need more menu ideas? Check out Menu Plan Monday
Tuesday - BBQ Club Sandwiches & salad of some kind...
Wednesday - eat out
Thursday - tin foil dinners
Friday - grilled steak & Sun-Dried Tomato Basil Orzo
Saturday - good ol' spaghetti & meatballs
Sunday - Oriental BBQ Ribs
Need more menu ideas? Check out Menu Plan Monday
Wednesday, September 3, 2008
Pizza Cake
Ha ha! More cake! I told you I was a big fan of cake mixes. This one was for my nephew's birthday and I have to admit that this is not my original idea. I saw it in a magazine and thought it would be a cute and easy birthday cake. It sure was!
Here is the link to the original. I have a few tips for you though, if you're going to try this one out. First of all, use gel icing color and not the liquid drops you find in most grocery stores. The gel will help get a deeper color, more like a pizza sauce and won't change the consistency of your frosting. I used this size of jar of the regular red color (see image below) and I ended up using the entire little container, and still was not quite happy with the color. Next time I might get a regular red gel and a darker red gel and combine them to get better results.
Also, I wasn't able to find fruit roll ups (for the pepperoni) that didn't have tattoos on them. Finally for serving, I just bought some foil pizza trays and they worked fine. Although if I do this again, I might go to a pizza shop and buy two medium sized boxes from them. It would help protect the pizzas and help with presentation.
If anyone tries out these cute little cakes, email me a photo of it. I'd like to see!
Here is the link to the original. I have a few tips for you though, if you're going to try this one out. First of all, use gel icing color and not the liquid drops you find in most grocery stores. The gel will help get a deeper color, more like a pizza sauce and won't change the consistency of your frosting. I used this size of jar of the regular red color (see image below) and I ended up using the entire little container, and still was not quite happy with the color. Next time I might get a regular red gel and a darker red gel and combine them to get better results.
Also, I wasn't able to find fruit roll ups (for the pepperoni) that didn't have tattoos on them. Finally for serving, I just bought some foil pizza trays and they worked fine. Although if I do this again, I might go to a pizza shop and buy two medium sized boxes from them. It would help protect the pizzas and help with presentation.
If anyone tries out these cute little cakes, email me a photo of it. I'd like to see!
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