Jun. 9, 2009 Menu Planning
Those poor boys have no food for lunches, so I really have to get to the grocery store today.
Tuesday night - probably home late from the grocery, so plan easy. My mum suggested poached egg in salsa the other day.. heat the salsa to a temp hot enough to poach the eggs, then drop the eggs into the hot salsa, serve over toast.
Wednesday - I'm so tired of chicken, I ran out of lamb last week.. so Lamb and Lentil stew!! in the crock pot. I think we need dessert, I'm going to make easy donuts out of biscuit dough
Thursday - Trent has Ultimate Frizbee practice, he can take a serving of Salad and Salmon and rice cakes, maybe some brie cheese. This is a light dinner, I should make a heavier lunch. How about lamb kebabs
Friday - Shabbat dinner - Challah and Thai Chicken and Veg and pasta - and make a double batch to take to Oneg on Saturday. Shabbat dinner needs dessert too. Banana packets
Saturday night - store bought breaded fish, rice, beans
Sunday - Cheddar Broccoli Chicken and Mashed Potatoes I won't use this recipe.. I'll make my own bechamel sauce instead of using the soup...but you get the idea.
lunch - chicken burgers
Monday - Gyros for supper.. we should have fish for lunch, maybe another salmon salad
Tuesday - Curry Chicken Salad
Oh, and Vicki just sent me this. I'll have to make this this week too.. maybe add all kinds of yummy dried fruits.. or chocolate chips too. Oh, this reminds me, I need more parchment paper..
2 cups old-fashioned rolled oats
1 cup slivered almonds
1/2 cup honey
1 tablespoon unsalted butter
1/2 cup chopped dates
1/2 cup golden raisins
1 tablespoon light brown sugar
1/4 teaspoon salt
1/2 teaspoon almond or vanilla extract
Instructions:
Preheat the oven to 350 degrees F. Lightly grease an 8- or 9- inch square baking pan and line with parchment. Lightly grease the parchment and set aside.
Place the oats and almonds on a large baking sheet and bake, stirring occasionally, for 15 minutes. Remove from the oven and reduce the temperature to 300 degrees F.
While the oats are toasting, combine honey and butter in a small saucepan and heat until butter is melted and honey is hot.
When oats come out of the oven, transfer to a large bowl and add hot honey, dates, raisins, brown sugar, salt, and almond extract and stir to thoroughly combine. Transfer mixture to the prepared baking pan.
Cut a piece of wax paper and place on top of the granola mixture. Using your hands, press the granola mixture very firmly into the pan. Remove wax paper and discard.
Bake the granola for 20 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool completely. Remove from the pan by pulling up on the edges of the parchment. Using a sharp knife, cut into 10 (or desired number) even bars.
Wrap in plastic wrap until ready to serve.
Yield: 10 to 20 servings, depending on the size of the bars
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May. 18, 2009 Menu Plan Monday ~ May 18th
Monday (today) - Lamb - Lamb Tikka, okra, peas, rice
Tuesday - Chicken - Chicken Kiev, butter, herbs, noodles, peas and carrots
lunch - chilli
Wednesday - fish - Roxanne's russian crepes and fish filling with cheese, fresh salad
lunch Calzones
Thursday - Beef burgers or chicken burgers or lamb burgers. Stuart doesn't eat beef anymore.. I'll have to make burger buns on Wednesday.. and blueberry bagels too, before they eat all the dried blueberries!
Lunch
Friday - Chicken - lemon basil chicken kebobs on the barbeque, Challah, roasted vegetables
Saturday - roasted veggies and dessert
Sunday - pizza braid made on Friday when I make challah dough - with Wilson switches.
Monday - Thai Chicken Fettuccini
course the peanut butter will have to be replaced with almond butter.. and I'll have to consider a replacement for the salsa too - Stuart can't eat tomatoes.
Tuesday - Trout.. bbq'd..
Trent please pick up some butter in the city tonight
Grocery list for Tuesday shopping
cheese, gruyere, mozzarella,
canned Salmon
canned tuna
box of chicken
carrots, red peppers, onions, cauliflower, squash, mushrooms, green peppers,
Italian seasoning
orange juice
Basil pesto
Basil
Cilantro
Fettuccini
Little trouts
and other staples to get the Wilsons through a week.
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May. 6, 2008 This Week's Menu
Trent and Myles have a day off work tomorrow, so Trent has requested we head to the city for more rations - he says we have no lunchables - no - not the prepackaged product called lunchables, but nothing in the pantry/freezer/fridge to take to work to consume in a 30 minute sitting.
So, I handed the recipe magazines and books to hubby tonight, and we both went through and made a menu for the coming week, and a grocery list. Here's what we came up with.
Wednesday
Crispy Veal Cutlets with a colourful salad
Potato Salad with artichokes, green beans and roasted red peppers
Thursday - Rourke's 12th Birthday
Red Wine Marinated Braised Beef Short Ribs
Mashed potatoes
Some other side dish salad TBA
Black Forest Cheesecake
Friday - Shabbat Meal
Beef Slowcooked Orange Spiced Pot Roast
Saturday - take to Shabbat service for Oneg (that's the fellowship meal)
Potato salad with artichokes, green beans and roasted red peppers
Sunday
Chicken with Creamy Mushrooms
Monday
Moroccan Lamb Tangine with Apricots
Tuesday
Rosemary Chicken
Home Made Linguine
Of course, this doesn't help Trent and his lunch problem, but if I make lots, there should be enough for Trent and Myles to take leftovers..... let's just hope Stuart doesn't need lunch the same day !! Stuart normally takes leftovers to work for lunch, but with him not going into the University so much since the semester is over, he doesn't need as consistant a lunch source...
Trent also needs more stuff to fix his truck. He's got a hole in his steering fluid hose, left a lovely big spot of steering fluid on the edge of the driveway. Anyhow, he'll get some funds from the bank before we leave in the morning and we'll have to stop at Part Source for parts to fix it.
Today was Uncle Andrew's 40th birthday - we called and sang him a lovely off key rendition of Happy Birthday over the phone - then talked for over an hour - unfortunately it was his dime, as we called first, he returned the call.. oops.. Sorry Andrew! We love you though. |
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Feb. 14, 2008 This Week's Menu
I'll update with pictures as I make the meals.. and give reviews.
Thursday (tonight) From my Secret Sister's gift - Nita Mehta's Vegetarian
 Tofu Shashlik |
 Hare Kebob |
 Mushroom Croustades |
 Spinach and Onion Soup |
 Broccoli +Bean Salad |
 This meal was a hit with the family, all except the tofu. I keep trying, but none of us like it. I think I've decided to stop trying. I put a touch too much lemon in the salad dressing, and the hare kabobs were lots of work for very little return, but they were very yummy. Thanks to Trent who did the bulk of the cooking on those kabobs.
That red in the salad is strawberries. The recipe for the mushroom crustade called for hotdog buns.. but that kind of yucked me out.. so I made home made French Bread - which was another hit!
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Friday dinner From my Secret Sister's gift - Nita Mehta's Indian
Palak Pakoras, Chicken Tikka, Tandori Aloo, Naan bread
Shabbat Oneg - undecided!!!
Sunday - guests for dinner, recipe from Comfort Cooking, Canadian Living Special issue
Slow Cooker Indian Spiced Chicken, Chapattis, White Rice, Corn, Salad and a dessert yet to be determined.
Monday - Make a Joyful Table (a gift book from my mum)
Scandinavian Baked Fish, Party broccoli salad, Mashed potatoes
Tuesday - Comfort Cooking, Canadian Living Special issue
Slow cooker Lamb Stew with squash and mint
Wednesday - Heathly Eating, Canadian Living winter issue
Chicken with garlic and lime, brown rice pilaf, salad |
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Monday I cooked from a new recipe book given to me by a friend
I made kishk and chicken pies, hummus, garlic tahini mint peas and chicken with green mloukhieh which is not in the book, but the recipe was on the can of green Mloukhieh and home made Pitas from Habeeb's Classic Vegetarian Cooking from the Middle East & North Africa which I still have out from the library.
Tonight is lazagna, a self design recipe - make as you go kind of thing, with home made pasta and ricotta cheese and chicken.
Tomorrow being Yom Teruah by the time we eat dinner.. I'll make a beef barbequed Shiskh according to the recipe in
Along with a Sweet Carrot Kugel and a Honey Cake.. and I'll take Honey Cake to service on Thursday for coffee time.
Thursday night we'll have something simple.. perhaps eggs, as I'll be out all afternoon and Stuart will be in the city late.
Friday I'll make sweet and sour meatballs according to the Clarissa Hyman book, over rice.. and take a second set to Shabbat for Saturday. I think I need a sweet potato dish in there too...my tummy is telling me I need some of that. |
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May. 18, 2007 On the Menu for Friday May 18 and Saturday May 19
For tonight's Erev Shabbat meal, I have planned Marinated Flank Steak with Grilled Mango and Watermelon Chutney and Zesty Broccoli casserole.
Marinated Flank Steak with Grilled Mango and Watermelon Chutney
1 tbsp brown sugar
1 tsp salt
3/4 tsp ground cumin
3 garlic cloves minced
combine and spoon over your flank steak as you're grilling it on the barbe, turning once, and adding the second half of the sugar mixture. Grill for 8 minutes first side, then about 5 minutes on the second side.
Chutney
2 Mangos
1 tsp olive oil
1 onion,
1 tbsp minced fresh ginger
1/3 cup apple cider vinegar
2 tbsp brown sugar
2 tbsp lime juice
1/4 tsp salt
1/4 tsp pepper
2 cups diced watermelon
1 1/2 tbsp chopped fresh cilantro
1 1/2 tbsp chopped fresh mint
Peel and slice off the sides of the mango along the pit. Place these slices on the bbq grill about 4 minutes.
Saute onions until soft, then add ginger and apple cider vinegar and sugar.. let simmer a moment. Remove from heat and then add lime juice, salt, pepper, watermelon, mango (which you've since cut up into chunks) and cilantro and mint. Stir.
After taking your Steak off the grill, let it sit for a few minutes and then slice on the diagonal across the grain. Serve with chutney.
Zesty Broccoli Casserole
Layer the bottom of a 9 by 13 pan with broccoli flourets. Spray with a bit of olive oil.
In a saucepan, whisk together 1 1/2 cups milk with 2 1/2 tablespoons of flour, add a dash of sail and pepper and bring to a boil. Remove from heat and add 3/4 cup sharp cheddar chees, 1/2 cup cream cheese 1 cup mayonnaise, 1/4 cup onion and one cup waterchestnuts. Stir it all together so the cheese melts and pour over broccoli. Top with breadcrumbs. Bake in 375 oven for 25 minutes
Of course, being that it's Shabbat, there was challah too, and though I didn't get a photo of them after they were baked, here they are just after I braided them, before they were risen.
Sorry, what was that? You need a Challah recipe?
So easy! 1 tbsp yeast, 1 cup warm water, some honey... let your yeast begin to bubble. 3 fresh farm eggs, make sure your chicken is free and out eating fresh grass and bugs and anything she likes so the yolks are bright orange, 1/3 cup olive oil, some salt and flour .. how much? I don't know.. until it feels right. kneed, let rise, punch down, kneed slightly, braid, let rise, brush with egg wash, bake. Don't ask me, my challah is different every time, but this is the basic recipe I use.
OHHH, Now look what I'm taking to Oneg tomorrow for Shabbat.
What is it? Well, it's not a chimmychanga because inside is curry, but it's not a roti either.
Here's the filling.
That's lamb, beef, paneer cheese, some curry powder, some cumin, some Balti sauce, onions, some crushed tomatoes, peas, beans, rice, lentils (rice and lentils added after this photo was taken).
I wrapped them in a tortilla like this.
   
Then deep fried them until they were crisp and golden brown.
Served with peach chutney, or sour cream.. yum!
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May. 17, 2007 A new Category - Menu and Recipes
I've been fairly regularly making a weekly menu and preparing my grocery list for the week from it. I've been finding this has helped me with my frustration, as I don't have to come up with a plan for meals every day.. it's work once a week, and then the stress is taken care of, and, the meals are so tasty. I don't repeat my menu, and rarely repeat my meals. Rather, I like to peruse recipe magazines and make what sounds good to me at the time.
So, tonights dinner - while late getting started due to a late grocery shopping day - was
Broiled Salmon with Roasted Tomato Sauce
Zesty Three-Bean and Roasted Corn Salad
Roasted Potato Salad with Mustard Dressing
All three recipes come from Cooking Light - July 2006
Broiled Salmon with Roasted Tomato Sauce
This recipe is all about the sauce!
Roast under the grill, 4 or 5 whole roma tomatoes, 1 quartered onion, and 2 whole garlic cloves (peeled), having sprayed them with a little olive oil. Let them get good and brown on the edges, nice and roasty. Then, blenderize these roasted items with a can of tomato paste. Pour into a sauce pan and add 1 cup of vegetable broth and let this come to a boil, keep stirring it, and be careful, it spits terribly and the hot tomato sauce hurts when it lands on your skin. After 10 minutes, if you've got solids, strain out the solids (it said with a sieve, but I didn't like it, so I just dumped all my solids back in, ther were no chunks in mine) and add 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water to thicken up the sauce a little.
Grill your salmon fillets just before the rest of your meal is ready to serve, spray them with a touch of olive oil and a little salt. - don't overcool, salmon is so nice when just barely done. Drizzle sauce over your salmon and garnish with some Fresh Basil.
Zesty Zesty Three-Bean and Roasted Corn Salad
This is a new take on the old standby recipe.
In a hot sauteing pan, saute some fresh green beans and fresh corn kernels (I used frozen) (it give the amounts, but you decided based on your family size how much you need), when it's got some nice brown saute marks all over, pour out into a bowl. Add diced red peppers, diced red onions, chopped fresh cilantro, a can of black beans and a can of white beans to the bowl. Give it a quick toss.
Now we're ready for the sauce. Juice a lime, add about the same amount of red wine vinegar and olive oil. Add a minced a garlic or two. 2 teaspoons of cumin, a dash of chilly paste (or ground chilli) and sauce. Mix well, and pour over the bean salad and toss that salad again.
One last step. Dice up avocados and tomatoes and gently mix them into your salad, careful not to mush them too much. Serve cold.
Roasted Potato Salad with Mustard Dressing
Another wake up call to the sleepy old standby potato salad. Again, make this recipe to suit your family's appetite.
Cut potatoes into cubes, or better yet, use those little new potatoes sliced in half and spray them with olive oil and a bit of salt and some pepper. Roast them in the oven at 400 until the potatoes are tender. Now the recipe calls for bacon, but as you all know, bacon is not kosher, so i left this out.. but if you like bacon, make ya'll some bacon and break it into little bits. I kept reading!
I cut up part of a Vidalia onion into little diced pieces, minced a garlic and mixe it in with 3 tablespoons of Dijon mustard, 2 tablespoons of mayonnaise, 1 1/2 tablespoons of honey, 1 1/2 tablespoons of sherry vinegar (which I didn't have, so I sub'ed a mix of red cooking wine and white wine vinegar). Mix together, and then mix with your potatoes (and bacon) and serve cold.
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