Sep. 17, 2006 - Academic Superstore Post
This is my entry to win a camera in the "Capture the Educational Moment" Contest sponsored by Spunky and Academic Superstore.
I love homeschooling my three children. Nothing beats being able to raise my children in an environment of love, kindness, and fun. Where else would my children learn about the Lord on a daily basis AND get kissed and snuggled simply for reading a poem or completing a math problem!?
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Sep. 3, 2006 - Back-to-School Snacks
We can all use a little inspiration from time to time. Here are some great ideas for healthy, easy-to-prepare snacks to keep those little bodies nourished. Delicious for moms too! Don't forget to check out last year's LUNCH IDEAS.
EASY, NO-COOK SNACKS
- Veggies with low-fat dip (Dip can be anything from a bottle of ranch dressing to cream cheese blended with dressing, to a homemade concoction).
- Snack Kebobs (Skewer fruit or veggies with pretzel sticks or wooden skewers. Use peanut butter or yogurt to dip fruit, then roll in crushed nuts or cereal. Use marshmallows for fun)
- Banana Pops (Dip in yogurt, roll in cereal or nuts, freeze.)
- Peanut Butter Balls
- PB & J on crackers
- Ants on a Log (Celery filled with PB or cream cheese. Raisins)
- Fruit juice popsicles (Can be frozen in icecube trays with toothpicks)
- Pudding Shakes (Blend milk, few tablespoons pudding, ice, vanilla. Add a banana or fruit if desired. Top with whipped cream for fun.)
- Whole grain snacks (Bagels, english muffins, cereals)
- Rice cakes
- Yogurt topped with granola or nuts.
- Banana/OJ Smoothies (6oz frozen OJ, 6oz milk, 1/4c nonfat dry milk powder, vanilla, ice. Blend.)
- Trail Mix (Recipes are endless. Keep it healthy by limiting the sugar)
- GORP (Good Ol' Raisins & Peanuts. Add M&Ms or anything you like!)
- Ritz Spiders
- Carrot Pinwheels
- Mini pizzas
- Baked apples (Stuff with dried fruit, apple juice, cinnamon)
- Quesadillas
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Apr. 22, 2006 - MENU for 4/22/06
This weeks menu.
Yep, finally a new entry.
Mexican-style Lasagna and Tortilla Soup
Beef Strocoto, glazed carrots
Kielbasa & Rice with green beans
Homemade Tomato Soup with Pancetta, Ham Sandwiches
Blackened Tilapia, Corn Bread
Flank Steaks with Garlic-Parsley spread, Potatoes, Beets
BBQ Pork Sandwiches, Corn & Pea Salad
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Mar. 25, 2006 - A Dozen Great Things To Do With All Those Chicken Thighs
I hate passing up those amazing deals on chicken thighs in the grocery store, but I just never know how to cook them. Here are twelve* creative meals that should provide enough variety to serve chicken thighs for a month before you have to repeat.
RED-COOKED CHICKEN THIGHS
4 pounds chicken thighs (about 8)
2 tablespoons Asian seasoning
1 1/4 cups chopped green onions
2 tablespoons minced ginger
4 cups chicken stock
2 cups water
1 cup soy sauce
1/2 cup Chinese wine or medium-dry Sherry
2 tablespoons rice wine vinegar
4 (3-inch) cinnamon sticks
4 whole star anise
4 teaspoons cornstarch dissolved in 8 teaspoons water
Season the chicken thighs with the Asian seasoning.
Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.
Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.
To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 cup of green onions.
CURRIED CHICKEN THIGHS
2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.
GARLIC CHICKEN
3 tablespoons olive oil
8 boneless, skinless chicken thighs
1/4 cup chopped yellow onion
1/4 cup minced garlic
1 can (14-ounce) chicken stock
1 tablespoon grated fresh ginger root
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon coarse kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground chipotle chili pepper
2 tablespoons fresh lemon juice
2 teaspoons prepared yellow mustard
1/2 cup dried Mediterranean apricots, cut into 1/2-inch pieces
1/4 cup raisins
2 tablespoons sweetened dried cranberries
1/4 cup orange-flavored liqueur (recommended: Cointreau)
1/4 cup chopped toasted walnuts
Heat a large frying pan to medium high heat, then add olive oil. When oil is hot, add the chicken thighs and cook, turning, about 12 minutes, or until chicken is golden brown on all sides and fork can be easily inserted. Remove chicken from pan and drain off any excess oil. Place onion in pan and saute over medium heat for 2 minutes; add garlic and saute for an additional minute. Slowly add chicken stock, scraping pan to dissolve bits clinging to the bottom. When chicken stock begins to bubble, add ginger, allspice, cloves, salt, black pepper, chipotle chili, lemon juice, mustard, apricots, raisins, and cranberries. Allow to simmer for 10 minutes, then add chicken; continue to simmer until chicken is cooked and the liquid reduced to a light syrup, about 15 minutes. Add the liqueur to the frying pan and bring the mixture to a boil. Remove from heat and add chopped walnuts. Serve over rice.
3 ripe large tomatoes or 9 ripe plum tomatoes
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons peanut oil
6 chicken thighs, bone in and skin on, but trimmed of any fat
Salt to taste
1 cup finely chopped yellow onion
1 cup finely chopped celery
1/2 teaspoon minced garlic
2 cups uncooked converted long-grain white rice (I use Uncle Ben's)
4 cups chicken stock
1 large sprig fresh thyme
2 small bay leaves
2 teaspoons Tabasco sauce
Preheat the oven to 350 degrees F.
Bring a large saucepan of water to a boil. Drop in the tomatoes and leave them for about 30 seconds (do this in 2 batches if necessary). Remove the tomatoes from the saucepan and drop into ice water to cool. Drain and peel off the skin. Remove the cores and seeds from the tomatoes and dice the meat into 1/2-inch pieces. Toss the diced tomato with the olive oil and season with pepper to taste. Reserve at room temperature until ready to use.
Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover. Add the chicken thighs and saute for about 2 minutes per side or until nicely browned. Remove the thighs, season with salt and pepper to taste, and reserve. Pour off all the butter, oil, and juices except for 2 tablespoons.
Add the onion and celery to the butter and oil and saute over medium heat for about 3 minutes or until translucent. Add the garlic and rice and saute, stirring, for about 3 minutes or until the garlic is soft and the rice is translucent.
In a small saucepan, heat the stock to a simmer. Return the chicken to the pot with the rice and add the hot stock, the reserved tomatoes, the herbs, and the
BBQ CHICKEN
4 chicken thighs, bone in
2 cups Mesa BBQ Sauce, recipe follows
Salt and freshly ground pepper
Marinate chicken in bbq sauce for 2 hours in the refrigerator. Remove from marinade and grill each thigh for 6 to 7 minutes on each side or until cooked through.
2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen
BUTTERMILK DRESSING:
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
3 cups red leaf lettuce, roughly torn
3 cups romaine lettuce, roughly torn
1/2 pound American blue cheese, crumbled
1 large avocado, peeled, pit removed and thinly sliced
1 Vidalia onion, peeled and sliced crosswise into 1/2-inch thick slices and grilled
2 plum tomatoes, quartered
Salt and freshly ground pepper
Mix all ingredients for dressing, and season with salt and pepper.
Arrange lettuce on 4 plates, top each plate with a chicken thigh. Garnish with blue cheese, avocado, onion and tomato. Drizzle with the buttermilk dressing.
CILANTRO-TEQUILA GRILLED LIME CHICKEN
This marinade is also good with flank steak and grilled fish.
2 (1-ounce) packages cilantro leaves
5 garlic cloves, peeled
1 shallot, roughly chopped
1/2 serrano pepper, seeded and chopped
1 tablespoon toasted cumin seeds
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup tequila
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
4 chicken leg quarters (or 6 pieces chicken thighs and legs, bone-in and skin-on)
Salt and freshly ground black pepper
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish
Combine the first 10 ingredients in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Place the chicken pieces in a baking dish or zip-top plastic bag and pour the marinade over the chicken. Marinate for 2 hours, or up 4 hours, turning occasionally to coat.
Preheat the grill to medium.
Remove meat from marinade, discarding the marinade, and pat the chicken dry with paper towels. Lightly season the chicken pieces with additional salt and pepper on both sides. Place the chicken on the grill and cook for 8 to 10 minutes on the first side. Turn and cook an additional 8 to 10 minutes. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, about 25 to 30 minutes total for thighs and legs and 35 to 40 minutes for chicken leg quarters. (An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F, when fully cooked through.)
Remove chicken from the grill and let stand for 5 minutes before serving. Garnish chicken with fresh cilantro sprigs and lime wedges before serving.
HARIRA
Harira is traditionally served each night of Ramadan to break the fast.
1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing
Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
CHICKEN VESUVIO
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts
2 tablespoons unsalted butter
Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
COQ AU VIN
10 slices bacon, sliced into 1/2-inch pieces
2 chickens, about 3 1/2 to 4 pounds, quartered, rinsed and patted dry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 onion, finely chopped
20 small pearl onions, peeled
1/2 cup minced shallots (2 large shallots)
1 head garlic, cloves separated and peeled
1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of onions)
1/4 cup all-purpose flour
2 teaspoons tomato paste
3 cups full-bodied dry red wine, such as Pinot Noir or Cotes-du-Rhone
1 1/2 cups rich chicken stock
6 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
Braised Leeks, recipe follows
Egg noodles, accompaniment
2 tablespoons chopped fresh parsley leaves
Preheat oven to 350 degrees F.
In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Reserve.
Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking. Transfer the chicken pieces to a large plate or bowl and set aside. Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.
Add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil. Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
Serve with egg noodles and braised leeks. Garnish with the chopped parsley.
*This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.
Braised Leeks:
4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length
3 tablespoons butter
1/2 cup chicken stock
2 teaspoons chopped thyme leaves
1/4 teaspoon salt
Pinch pepper
Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
CHIARELLO CHICKEN
3 pounds chicken thighs, skin and bones removed, cut into 3/4-inch chunks
Freshly ground black pepper, to taste
Grey salt
4 teaspoons fennel seeds
2 teaspoons smoked paprika
1 cup masa harina or all purpose flour
1/2 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish
4 red onions, minced
6 cloves garlic, minced
2 green jalapeno peppers (with seeds), diced
2 red jalapeno peppers (with seeds), diced
1/4 cup tomato paste
6 tablespoons chili powder
1 tablespoon minced fresh thyme leaves
2 cups white wine
4 cups chicken stock
1 (12-ounce) can diced tomato in juices
2 (15-ounce) cans white beans, rinsed and drained or 4 cups cooked white beans
3 zucchini, cut into 3/4-inch pieces
1 poblano pepper, diced
1 orange or red bell pepper, diced
1 bunch scallions, sliced
1/2 cup torn basil leaves
Grated Parmesan, for garnish
Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat.
Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)
Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.
Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes.
Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil.
If you forget to marinate this overnight, don't worry; it's still great if you cook the chicken in the sauce as soon as you make it. It's just better when it marinates.
10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds)
1 tablespoon curry powder
3 tablespoons frozen chopped onions
1/2 teaspoon crushed red pepper flakes
1/2 cup honey
1/2 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce)
1 1/2 cups basmati or white rice
3 cups water
5 cups frozen broccoli florets
1/8 teaspoon your favorite supermarket-style seasoning mix
The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey,
The next day: Preheat oven to 350 degrees F.
Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.
COUNTRY CAPTAINS CHICKEN
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.
* All recipes can be found on FoodTV.com
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Feb. 20, 2006 - Menu for 2/20/06
I've tried something new: Peapod grocery delivery. It costs me about $7 to have my groceries delivered to my door. Anyone who reads this blog knows that I love to save money. So why would I pay someone up to $10 to deliver my groceries? Because it totally ROCKS! I would say that an hour and fifteen minutes of my time dressing children appropriately, buckling them into their seats, driving to the store, unbuckling and towing children around, finding the groceries, standing in line, loading the car, buckling in the children, driving home, unloading the groceries into the house, and putting them away is worth $10 of my money to pay someone else to deliver them to me!
I paid exactly $100 this week (including all delivery charges). We are having:
- Homemade Bolognese sauce over homemade pasta (Mario Batali recipe)
- Italian chicken cutlets served with escarole and white beans simmered in broth
- Kielbasa smoked sausage in Jambalaya
- Lobster ravioli in vodka sauce (Giada DeLaurentis recipe)
- Homemade fish-and-chips courtesy of Alton Brown's recipe. Salad.
- Pork chops sauted in an amazing amount of garlic, with white wine gravy over mashed potatoes. Broccoli.
Notice all those Food Network recipes! In addition to the above, I stocked up on some items that were on sale and I bought a ton of fresh fruit. It is actually easier to buy the fruit and vegetables through Peapod since they pick out the best. I don't always have time to sift through all the produce to pick out the finest. Same goes for the dairy and meats - they find all the best expiration dates so I don't have to stand there doing it. Oh, and I got two bunches of daffodils to make me smile!
My children are usually pretty well-behaved in the store, so I really can't complain there. However, not going at all just makes me really, really, really happy.
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Feb. 18, 2006 - Writer's Block
When I finally have a moment to sit down and post something - I'm just blank. How do the rest of you manage!? Do you keep a notebook?
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Feb. 2, 2006 - Snuggling
MOM & MIDDLE CLASSICAL
After a long evening of decorating the Christmas tree, my middle son and I took a little snuggle break. What a fun night it was! We ate potroast, sipped hot chocolate, watched Polar Express with Grandma and Pop Pop, and decorated the tree. And, yes, I am posting this in February. I'M SLOOOOOW!
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Jan. 25, 2006 - Veggie Enchiladas
Veggie Enchiladas
I dont know what it is about this recipe, but I love it. My children gobble up vegetables like never before. You really dont need a side dish with these enchiladas, but a salad or corn bread might go nicely. Technically I think enchiladas are made with corn tortillas so call 'em what you like - just enjoy 'em!
2t olive oil
1 small zucchini, cut into ½ pieces
1 medium onion, chopped
1 medium red pepper, chopped
2 cans of white beans (cannelloni), rinsed & drained
1/2c vegetable or chicken broth
2 garlic cloves, minced
1 can corn, drained
1c cilantro, chopped
6-8 flour tortillas
1 large jar mild salsa
1/3c Monterey Jack cheese, shredded
Lime wedges for garnish (optional)
- Heat oil and sautι zucchini, onion, and red pepper till soft.
- In food processor, blend ½ the beans with broth till almost smooth. Transfer bean mixture to large bowl and mixed with remaining beans. Set aside.
- To veggies in skillet, add garlic and cook 1 minute. Stir in corn, and cook 2 minutes longer. Transfer mixture to bowl with beans and stir in cilantro.
- Put some salsa on bottom of 13x9 baking pan.
- Spoon veggies into tortillas and roll. Place seam side down in 13x9. Spoon remaining salsa on the enchiladas and cover in shredded cheese.
- Bake at 375 till hot, about 20 minutes. Garnish with lime wedges if desired.
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Jan. 20, 2006 - This Week's Menu 1/20/06
I get several requests to post a full weekly menu, the recipes for the meals I make, and the cost. Im going to give it a whirl now by breaking down each meal by cost. Let me know if its helpful and if I forgot anything J
First, I sat down with my grocery stores circular and checked out what meats, dairy, and produce were on sale. This month is Shoprites famous semi-annual Can-Can sale. I stock up on everything I can (no pun intended!) for the next 6 months. We eat a lot of chick peas, red and white beans, and corn. These are on sale for 12/$3.48 or $0.29/can. Cant beat that! Crushed tomatoes are on sale for 12/$4.50 or $0.38/can which is over $7 in savings. We make a lot of tomato sauce around here so I cant go wrong for that price.
Next I try to come up with meals based on what is on sale. I also try to group my meals together to minimize waste. For example, I am making several meals this week that require fresh ginger, parsley, and cilantro. I will buy these ingredients just once, and use them many times throughout the week. The same goes for staples, spices, and items like carrots, onions, and celery. Note that all of the meals I selected vary in taste so that Im not making the same type of dish over and over again.
Also noteworthy is the fact that I have two vegetarian dishes, two beef dishes, two pork dishes, and one chicken dish. I usually like to add a fish meal, but this week I did not. I expect that we will eat leftovers for lunch five to six times this week. The left over pork roast will go into the Asian noodle soup. Leftover beef tacos will make great nachos while the Cauliflower Dal can be served in flatbread the next day for lunch.
Breakfasts will consist of eggs, pancakes, waffles, oatmeal, homemade wheat bread, or homemade granola cereal - all of which I have on hand. Other items that I need to buy at the store this week are toilet paper (on sale and I have a coupon), milk, eggs, and tissues (for which I have another coupon). After all is purchased, I will be well under $100, closer to $85.
This Weeks Dinners
Country Captain Chicken served with basmati rice and a salad: $12.85
Potato-Cauliflower Dal with Spicy Shallots cooked in the slow cooker served with Indian bread: $4.00
Roasted Pork Loin with Orange-Ginger Glaze served with a salad: $10.25
Asian Noodle Soup (with leftover pork roast): $11.00
Beef tacos with corn and refried beans: $10.90
Italian beef sandwiches with a vegetable: $11.50
Tortellini Soup with a salad: $7.00
The average cost of our dinners is $9.64 (total dinner bill for the week is $67.50). There are five people in our family and we usually eat these meals twice (once as leftovers) so I estimate each meal costs $1/person. These are healthy dinners that use lots of veggies. The meals are cooked 100% from scratch (with the exception of broths, there are no convenience foods used).
See below for recipes.
Pork Loin with Orange-Ginger Glaze
2 pork loins
2 cloves garlic, slivered
1t coarse salt
1/2t ground pepper
1/4c olive oil
1/4c orange juice
2 green onions, chopped
- Make slits in loins and stuff in garlic. Rub salt & pepper on the meat. Whisk oil and OJ and pour on top of loin. Refrigerate 4hrs or overnight. Bring to room temp before roasting.
- Brown meat in skillet, then place in roasting pan with the reserved marinade and scallions.
Glaze:
2c orange marmalade
1 onion, minced
2 pieces of fresh ginger, minced
1 small clove garlic, minced
1/2c OJ
2-3T Grand Marnier (optional)
- In small saucepan stir together marmalade, onion, ginger, and garlic, and bring to a boil. Stir in OJ and simmer 5 minutes. Stir in Grand Marnier, if desired.
- Baste the roast with glaze every 15-20 minutes till pork is done (155 degrees). Let pork rest, slice, and served with juices. Garnish with scallions & curls of orange zest.
Asian Noodle Bowl
2T oil, divided
1 pkg (8oz) sliced mushrooms
½ c finely chopped onion
1T finely chopped garlic
1T freshly grated ginger
3 carrots, peeled & sliced on the diagonal
4 (14.5 oz) cans chicken or vegetable broth
2T soy sauce
1T rice-wine vinegar
1 bunch bok-choy
1 pkg firm tofu (drained, diced)
Ό lb thin spaghetti
Ύ lb leftover pork, cut into strips
1 bunch green onions, sliced
½ cup fresh cilantro leaves
- Heat 1T oil in medium Dutch oven over med-high heat. Add mushrooms; cook until edges begin to brown, 3-5 minutes. Transfer with slotted spoon to a plate; set aside.
- Heat remaining oil. Add onion, garlic, ginger and carrots and cook 2-3 minutes, until onions begin to soften. Add broth, soy sauce and vinegar. Bring to a boil; reduce heat and simmer broth 10 minutes.
- Stir in bok choy, tofu, pasta and reserved mushrooms and pork. Gently boil until pasta is just cooked through, 10 minutes. Stir in green onions and cilantro.
Country Captain Chicken
2T plus 1t oil
3-5 lbs chicken
2 onions, chopped
1 Granny Smith apple, chopped
1 green pepper, chopped
3 cloves garlic, chopped
1T ginger, minced
3T curry powder
1/2t ground pepper
1/4t cumin
1-28oz can tomatoes in puree
1-14.5oz can chicken broth
1/2c dark raisins
1t salt
1/4c parsley, chopped
- Heat 2T oil and brown chicken. Transfer to plate. Heat remaining oil in same Dutch oven and cook onions, apple, green pepper, garlic, and ginger for 2 minutes. Lower heat and cover, cooking 5 more minutes.
- Stir in curry powder, pepper, cumin, and cook 1 minute. Add tomatoes and puree, broth, raisins, salt, and chicken pieces. Heat to boiling for 1 minute. Cover and place in oven for one hour.
- Sprinkle with parsley and serve over basmati rice.
Potato and Cauliflower Dal with Spicy Shallots
(From Judith Finlaysons 150 Best Slow Cooker Recipes)
1c yellow split peas, soaked overnight
2T clarified butter or vegetable oil
2 onions, finely chopped
4 stalks celery, thinly sliced
4 cloves garlic, minced
1T minced gingerroot
1t curry powder
1t salt
1/2t pepper
1/4t ground nutmeg
3c vegetable broth or water
3 potatoes, peeled and cubed ½
1 small cauliflower cut into florets (you can use frozen)
- In skillet, heat butter. Add onions and celery and cook till soft. Add garlic, ginger, curry, salt, pepper, and nutmeg and cook 1 minute. Add broth and bring to boil. Place potatoes, cauliflower and peas in slow cooker. Pour onion mixture over and stir. Cook 6-8 hours till tender.
Spicy Shallots
2T clarified butter or vegetable oil
2 shallots, sliced OR 8 scallions sliced
1/4t chili pepper, minced (optional)
1T finely chopped cilantro
2T balsamic vinegar or lemon juice (I like vinegar)
- Heat butter and add shallots or scallions cooking till crisp. Remove from heat and stir in remaining ingredients. Server over Dal.
Crock Pot Italian Beef Sandwiches, by Amy in VA (TWTM boards)
3 -4 lb. chuck or rump roast -- trimmed of fat
1 package dry Good Seasons Italian salad dressing mix
1/2 of a 16 oz. jar pepperoncini peppers -- including juice (or more to taste- I just dump the whole thing in but usually have a bigger roast)
1 cup water and 1 package au jus gravy packet OR 1 can beef broth
sliced cheese (Swiss or provolone)
Kaiser rolls
Mix all ingredients together in a slow cooker or crockpot. Cook several hours (5-8 hours or more) on low. When meat is done (at least 5 hours), shred it and put back in its juices to finish the cooking time. The more time it has to soak up the juices after you shred it, the better! Put shredded meat on rolls. Top with favorite cheese and put the top roll on. Bake in the oven or put under the broiler until roll is toasted and cheese is melted. Serve with a bowl of the juices and peppers for dipping.
Tortellini Soup with Spinach and Parmesan Cheese
2T extra-virgin olive oil
4 thin slices pancetta
1 medium onion, chopped
2 carrots, peeled and chopped
1 medium celery rib, chopped
2 plum tomatoes, seeded and chopped
4 garlic cloves, minced
1/2 teaspoon dried rosemary (or 1 sprig fresh)
5 cups of beef stock
2 cups of meat or cheese tortellini
2 cups chopped fresh spinach
salt and pepper
grated parmesan
1. Heat olive oil and cook pancetta, onion, carrot, and celery and cook till soft. Add tomatoes, garlic, and rosemary and cook 2 minutes longer.
2. Add stock and bring to a boil. Stir in tortellini and cook 5 minutes or till tender, but firm. Stir in spinach, salt, and pepper and cook 2 minutes longer. Ladle in bowls and top with parmesan.
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Jan. 19, 2006 - Fancy-Shmancy Storage
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Jan. 15, 2006 - Weekly Menu 1/16/05
Wow, time goes by so quickly. Here's just a quick run-down of what we ate last week for $88 (don't forget I stock up on certain items): Pot roast and salad, balsamic grilled chicken and vegetables, pasta and a salad, slow-cooked pulled barbeque pork sandwiches with corn, and blackened tilapia with spinach. I also stocked up on 4 beef roasts for the next few weeks since they were on sale for $1.49/lb.
This week we spent $99. Here's what's on the menu:
- Skillet chicken with spinach and white wine sauce. Salad.
- Butternut ravioli stew. Salad.
- Fish nicoise (Kalamata olives, tomatoes, pine nuts). Red potatoes & broccoli.
- Dijon-maple pork chops. Sweet potatoes and a salad.
- Beef tacos with corn bread and a salad.
- Porterhouse steaks (on sale!) with baked potatoes and homemade Caesar salad.
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Dec. 28, 2005 - Space Station
The Playmobil Space Station. 4 hours of assembly and worth every minute!
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Dec. 28, 2005 - Shrimp Wrapped in Bacon over Angel Hair Pasta
Shrimp Wrapped in Bacon over Angel Hair Pasta
1/2lb pancetta or bacon, cut in very thin strips
2lbs jumbo prawns or shrimp
1/2c butter
1/2c extra virgin olive oil
Juice of 4 lemons (optional)
1/4c minced garlic
1/4c minced fresh parsley
1/4c minced black oil-cured olives (optional)
Salt and pepper to taste
1lb Angel Hair pasta cooked al dente
* Wrap the strips of bacon around shrimp and fasten with a toothpick.
* Melt butter in deep skillet,then add oil.
* Saute shrimp until they are pink & bacon is crispy (don't overcook). Move to serving platter & remove toothpicks.
* Stir lemon juice and garlic in the pan with oil, butter, and pan drippings and saute for one minute.
* Toss angel hair pasta in pan with sauce and toss to coat. Let simmer for a minute to absorb sauce. Add salt and pepper to taste.
* Place in serving bowl and top with shrimp.
Some members of our family like this dish with lemon, while others don't. So we just pass a lemon at the table & those who like it take a squirt! Also, I save a little of the pasta water to help moisten the Angel Hair after it is tossed in the sauce. I don't have to add a ton of oil if I use pasta water (there is already a large amount of butter and oil!).
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Dec. 20, 2005 - Happy Meal, Sad Mom
My Kids Meal Rant
(if I had to choose a kids' meal, this is the one I'd choose!)
Here
is my first ever blogging rant. I almost feel guilty writing
it! For those of you who order kids meals for your children,
please don't be upset. I'm not judging you 
at all!
Here goes. What is the big deal if I.....gasp....order my six- , five- , and four-year olds adult meals? We usually split adult meals for our kids rather than order off the children's menu at most restaurants. It seems that (usually) the only things available to children are hot dogs, macaroni and cheese, grilled cheese, hamburgers, and chicken nuggets. The cost of these meals is occasionally very close to that of a regular dish of say, grilled chicken with vegetables and potatoes. My children love salad and soup. They eat just about anything, in fact! But for some reason I get a lecture from the people we're dining with about letting them be children. UGH! Can't they be children and eat grilled chicken?
I know I'm a weirdo already. I homeschool. I bake my own bread. We rarely eat convenience foods. We wear hand-me-downs. And, yes, I order adult meals for my children! Lol! I am not a food snob and I don't look down on people who send their kids to school, eat Ring Dings, shop at the Gap (I do too sometimes!), or order hot dogs with Oreos at Chilis. I promise!
Sigh.
That's all I have to say & now I feel better. Rant over.
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Dec. 20, 2005 - Menu for 12/19/05
This week's grocery bill came to a whopping $120 because we stocked up on half price batteries for Christmas gifts. Without batteries, we would have spent approximately $96. I did not have to buy any meats this week since I have everything I need stocked up from previous sales. Instead, I bought extra toothpaste, toilet paper, and some cereal all of which were half price. I hardly ever buy dry cereal unless it is half price and I have a coupon. Cereal is kept in the pantry for last-minute breakfasts and for snack cups. It makes a great treat to take along for an after-gymnastics snack.
Chicken Enchiladas - with corn and a salad
Filet mignon - with garlic mashed potatoes, citrus asparagus, and a salad
Macaroni and Gravy - we're having pasta twice this week. Once on Monday, and then again with homemade cheese & parsley sausage on Christmas Eve
Shrimp with Bacon - over linguini with mixed vegetables
Pork Chops Florentine - an entire head of garlic, spinach and chickpeas in a sauce cooked with pork all day in the CrockPot
Cavatelli and Broccoli - with egg salad sandwiches on homemade bread
Blackened Tilapia - with cous cous, broiled potatoes with garlic, and vegetables
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Dec. 14, 2005 - The Stinky House
Note to self: Do not cook cabbage in the CrockPot.
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Dec. 13, 2005 - Soups, soups, and more soups!
Soups, soups, and more soups
This weeks grocery bill came to $98.12. I realized that by bringing Mr. Classical to the grocery store, the bill goes up by at least $10! Anyway, this week we are having soup for dinner 3 times. I love soup! Why? Because it is healthy, economical and so easy to make. Best of all soup is a meal that warms you right down to your bones on a cold winter day. They make great leftovers. It is so easy to double a soup recipe and give it to a neighbor, a sick friend, a new mom, or anyone that youd just like to bless with a warm meal. Soups also freeze well in family-size or personal-size portions which will save you time the next time youd like a warm bowl of happiness.
Potato-Leek Soup (with ham sandwiches and crudite)
Pork chops with apple, red onion, and red cabbage (served with cranberry-apple sauce and asiago mashed potatoes)
Southwestern Black Bean Soup (served with homemade tortillas and carrot sticks)
London Broil (with baby string beans and carrots and potato casserole)
Chickpea and Vegetable Soup (with homemade bread and salad)
Shrimp with Bacon over pasta (with salad)
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Dec. 9, 2005 - Medieval China
Story of the World Chapter 8
Today, during our History lesson, we studied medieval China. We learned about dynasties, emperors, rivers, and customs. Using air-drying clay, we created bowls that we will paint in black, red, and gold, then "lacquer" using white glue. Of course, our little Princess had to dress up. So she went into her room and came down looking like the picture above. Mommy helped her with her make-up. To finish off the day's lesson, we ate our Chinese dinner with chopsticks!
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Nov. 28, 2005 - Issues
I realized today there isnt a woman I know that is not going through a trial right now. Whether big or small, happy or sad, I cant name one woman who doesnt have some issue. What is interesting to me is how each woman handles herself. Some rejoice in trials, some weep, some fall apart, some grow stronger. Some women are cheerful when things are going well, while some worry that something bad is about to happen. We are all SO different!
For me, Id like to be the happy woman who rejoices in all things big and small, good and bad. Id like to be thankful to my Creator for everything I have, for everything I do, for every trial and every blessing. My prayer is that I can grow closer to Him in the difficult times by listening and learning and obeying. I pray, too, that I can grow closer to Him in times of blessing always ready to sit quietly and listen.
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Nov. 19, 2005 - How Happy is the Little Stone
How Happy is the Little Stone
Emily Dickenson
HOW happy is the little stone
That rambles in the road alone,
And doesn't care about careers,
And exigencies never fears;
Whose coat of elemental brown
A passing universe put on;
And independent as the sun,
Associates or glows alone,
Fulfilling absolute decree
In casual simplicity.
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