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Can I just say I'm so glad we're doing this menu planning project? Because if we weren't, last week would have been when my noble goal coasted a little south, and this week would be when it died a slow and painful death. Seriously, if not for the menu plan last week we may have had cereal for every meal, every day last week for lack of food in the pantry and motivation to fix it...which, you know, isn't such responsible parenting for a growing one year old.
Gramme is here visiting tonight, tomorrow and going home Tuesday. We plan to celebrate accordingly with tasty eats...including making small mommy's yummy mascarpone dip and buying lots of fresh fruit with which to enjoy it.
Monday: FHE at the fountains, including Big Spoon frozen yogurt and who knows what for dinner? Something tasty and random, not eaten at home.
Tuesday: FatBurger, a no frills burger joint at the casino on the Indian Reserve. The Burgers are pretty yummy and the thick fries are to die for, with the shakes coming in a close second. Gramme wants to check it out...and she heard no complaints from us!
Wednesday: Something beef free! Quattro Leoni salad (my absolute favorite!) and loaded baked potatoes (creamy ranch sour cream, crumbled bacon, shredded cheddar, and chives).
Thursday: lighten it up with grilled fish, cous cous, asian slaw, and a vegetable.
Friday: I know we did take out twice already, but I'm breaking all the rules this week. I'm thinking chinese, or I'll let the hubby grab one of his (disgusting) fast food burgers, give the baby (her favorite) chef boyardi spaghetti rings, and I'll make (a very yummy) salad loaded with veggies and drizzled (err...drenched?) in a sweet and tangy asian sesame dressing.
Saturday: General conference all day, and Jacob has priesthood session in the early evening. I'll probably make sloppy joes for lunch, with left overs for either an early or late dinner and cereal or salad in between.
Sunday: EASTER! Dinner at the in-laws. Yummm.
Breakfast: smoothies, fresh fruit, boiled eggs (of course!)
Snacks: crackers, cheese, fruit
Lunch: pasta salad, grilled cheese, baked beans...keeping it simple and things I can make and serve both me and baby girl
Sweet treat: mascarpone dip, smores
Week #6 Small Mommy's Meal Plan
This week is Spring break for the kids, so I'm responsible for both LUNCH and dinner. Christopher made me promise that we will have lots of picnics, which not only sound fun, but means less dishes and clean up for me. Win-win.
So basically the whole week will be kids' choice.
Monday
Lunch: Picnic at the zoo-sandwiches, sliced oranges, chips or pretzels
Dinner: Little Ceasar's has a special on Mondays-Large pepperoni pizzas for $4 each. We normally pick up two of them.
Tuesday
Lunch: Picnic at the History Museum-sandwiches, fruit, crackers, hummus
Dinner: chicken tenders, loaded mashed potatoes, veggies
Wednesday It's supposed to rain so we'll probably be inside most of the day.
Lunch: Mac and cheese, fruit, jello
Dinner: Skewered citrus soy chicken and rice, stir fried veggies. I marinate the chicken in a simple sauce made with soy sauce, minced garlic, brown sugar, orange juice (I just squeeze half an orange in there and throw in the rinds too) and sesame oil, for a few hours. Then I skewer them and put them under the broiler for a few minutes. The kids love it.
Thursday It's supposed to rain again today, so we'll be inside again.
Lunch: chicken quesadillas, fruit, yogurt
Dinner: tacos
Friday Hopefully the rain will have cleared up by now!
Lunch: grilled cheese sandwiches, fruit, yogurt
Dinner: I'm thinking it's $5 family meal at Von's. They usually have sub sandwiches, roasted chicken or pizza. Or, Albertson's has a family meal deal for $7 that includes a roasted chicken, a pound of salad (your choice: potato, macaroni or slaw), a pound of fried potatoes and Hawaiian style rolls.
Special treats:
Costco sundaes or churros (or both!)
chocolate cake
cookies
fruit smoothies
If I can stick to this week's meal plan, I'll only spend about $20 to feed all five of us lunch and dinner all week!
So basically the whole week will be kids' choice.
Monday
Lunch: Picnic at the zoo-sandwiches, sliced oranges, chips or pretzels
Dinner: Little Ceasar's has a special on Mondays-Large pepperoni pizzas for $4 each. We normally pick up two of them.
Tuesday
Lunch: Picnic at the History Museum-sandwiches, fruit, crackers, hummus
Dinner: chicken tenders, loaded mashed potatoes, veggies
Wednesday It's supposed to rain so we'll probably be inside most of the day.
Lunch: Mac and cheese, fruit, jello
Dinner: Skewered citrus soy chicken and rice, stir fried veggies. I marinate the chicken in a simple sauce made with soy sauce, minced garlic, brown sugar, orange juice (I just squeeze half an orange in there and throw in the rinds too) and sesame oil, for a few hours. Then I skewer them and put them under the broiler for a few minutes. The kids love it.
Thursday It's supposed to rain again today, so we'll be inside again.
Lunch: chicken quesadillas, fruit, yogurt
Dinner: tacos
Friday Hopefully the rain will have cleared up by now!
Lunch: grilled cheese sandwiches, fruit, yogurt
Dinner: I'm thinking it's $5 family meal at Von's. They usually have sub sandwiches, roasted chicken or pizza. Or, Albertson's has a family meal deal for $7 that includes a roasted chicken, a pound of salad (your choice: potato, macaroni or slaw), a pound of fried potatoes and Hawaiian style rolls.
Special treats:
Costco sundaes or churros (or both!)
chocolate cake
cookies
fruit smoothies
If I can stick to this week's meal plan, I'll only spend about $20 to feed all five of us lunch and dinner all week!
Basic Crepe Recipe
Friday, March 26, 2010
Ok. Here it is-my basic crepe recipe...which isn't really mine, per se. I have no idea where it is from originally; it's been in my recipe book since I studied in Italy and a roommate made us crepes from scratch. Changed. My. World. So I learned how, and here it is for your enjoyment. So simple. So cheap. Sooooo yummy.
BASIC CREPE
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
sometimes I add a little vanilla, sometimes I don't
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking. These can be made several days in advance and stored in the fridge, between wax or parchment paper and sealed in a zip lock.
Once you have this down, you can make what you like. A favorite in our house is the tried and true Strawberry Nutella dessert crepe. We also like mascarpone and Nutella, chocolate and banana, apple and cheddar cheese, and many dinner crepes.
Enjoy creating your own sweet and savory crepe treats! Posted below is one of my favorite dinner crepes:
California Crepe
Yellow onions, thinly sliced
Green onion, sliced (about 1/2 cup)
Marinated artichoke hearts (about 3-4 per crepe)
Baby spinach (about 2-3 cups raw leaves)
Sea salt, freshly ground pepper
Sun dried tomato pesto
Sour cream
Avocado, sliced to squares
Cheese, any mix, shredded (I used asiago and mozzarella)
Chicken, coked and cubed
Saute yellow onions in medium skillet. Add salt, pepper and any other seasoning you desire. Add spinach. Stir until spinach wilted. Remove from heat and set aside. Slather crepe with sun dried tomato pesto, add avocado and artichoke hearts then heap spinach and onion mix on top. Sprinkle green onion and cheese (as much as desired) on top. Fold like a burrito and place on a cookie sheet, seam side down. Broil (low) in oven until tops of crepes slightly golden (about 1 minute). Remove. Serve with sour cream on side (I mix a small amount of oregano in mine for extra flavor)
BASIC CREPE
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
sometimes I add a little vanilla, sometimes I don't
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking. These can be made several days in advance and stored in the fridge, between wax or parchment paper and sealed in a zip lock.
Once you have this down, you can make what you like. A favorite in our house is the tried and true Strawberry Nutella dessert crepe. We also like mascarpone and Nutella, chocolate and banana, apple and cheddar cheese, and many dinner crepes.
Enjoy creating your own sweet and savory crepe treats! Posted below is one of my favorite dinner crepes:
California Crepe
Yellow onions, thinly sliced
Green onion, sliced (about 1/2 cup)
Marinated artichoke hearts (about 3-4 per crepe)
Baby spinach (about 2-3 cups raw leaves)
Sea salt, freshly ground pepper
Sun dried tomato pesto
Sour cream
Avocado, sliced to squares
Cheese, any mix, shredded (I used asiago and mozzarella)
Chicken, coked and cubed
Saute yellow onions in medium skillet. Add salt, pepper and any other seasoning you desire. Add spinach. Stir until spinach wilted. Remove from heat and set aside. Slather crepe with sun dried tomato pesto, add avocado and artichoke hearts then heap spinach and onion mix on top. Sprinkle green onion and cheese (as much as desired) on top. Fold like a burrito and place on a cookie sheet, seam side down. Broil (low) in oven until tops of crepes slightly golden (about 1 minute). Remove. Serve with sour cream on side (I mix a small amount of oregano in mine for extra flavor)
Mascarpone fruit dip
Tuesday, March 23, 2010
Here is a delicious dip recipe I got from my dad. He made this for us to dip strawberries in. And since strawberries are on sale right now, I thought I'd make this heavenly dip and share the recipe with you. It is ridiculously easy.
Mix one container of mascarpone with an equal-sized container of creme fraiche. Sweeten with sugar or splenda. Dip ripe strawberries in and then savor a little piece of heaven!
*If you're having a hard time finding creme fraiche (or you're just too lazy to go driving around looking for it, like me!), here's another dip recipe using mascarpone that sounds pretty tasty too.
Basic Cream Cheese Fruit Dip
1 8-ounce package of cream cheese, softened
3 tablespoons sugar
1 cup sour cream or mascarpone
1 teaspoon vanilla extract
Combine all until smooth and creamy.
Mix one container of mascarpone with an equal-sized container of creme fraiche. Sweeten with sugar or splenda. Dip ripe strawberries in and then savor a little piece of heaven!
*If you're having a hard time finding creme fraiche (or you're just too lazy to go driving around looking for it, like me!), here's another dip recipe using mascarpone that sounds pretty tasty too.
Basic Cream Cheese Fruit Dip
1 8-ounce package of cream cheese, softened
3 tablespoons sugar
1 cup sour cream or mascarpone
1 teaspoon vanilla extract
Combine all until smooth and creamy.
Week 5: Tall Mommy's Menu Plan
Another busy week with too much to do and too little energy with which to accomplish it all...and we got our first gas and electric bill (yikes!) for the new place, so I'm feeling particularly sluggish AND frugal this week.
Monday: Costco-pizza slices, $1.50 each, $1.50 smoothies to wash it down. Perfect. Total cost? $6.
Tuesday: Picked up a frozen Margherita pizza from Costco, making it tonight. Chunks of buffalo mozzarella, large basil leaves, pesto marinara, and heirloom tomatoes. Yummm. $9.99. Picking up a pre-bagged caesar salad mix to go with it-$2.50. Total cost? You guessed it: $12.50.
Wednesday: Homemade mac n cheese with jarlsberg cheese-picked up a 2.2lb block for about $6. Serving with garlic bread. Actual cost of portions used for this meal should ring in around $5.
Thursday: Jacob has a basketball game at 9, so he'll probably eat a really late lunch and do take out post game (so none of it comes back up during all that running). I'm thinking of giving small mommy's chicken pot pie a try-hubby isn't too keen on the dish, so it's a perfect opportunity for me!
Friday: Ward Fiesta party at church! Yummy mexican food will be served. We're bringing a nacho bar or enchiladas...depends how lazy we get.
Saturday: No idea. Hubby will be meeting with the renters mid-evening and I think mom will be up to visit, so I think we'll play it by ear. I'm leaning toward rice pilaf (have tons of it in my pantry) some sort of grilled fish and caramalized tomatoes.
Sunday: Either peanut butter and jelly sandwiches or grilled cheese and tomato basil soup for an after church treat. Maybe loaded baked potatoes and split a filet mignon for dinner.
Breakfast: smoothies and eggs.
Lunch: fruit, mac n cheese, tofu, baked beans, sliced deli meat and cheese...mainly items on hand and maybe take out one day.
Snacks: fruit, cereal, bread and cheese
Sweet treat: Mascarpone and nutella crepes with strawberries and homemade whipped cream
Monday: Costco-pizza slices, $1.50 each, $1.50 smoothies to wash it down. Perfect. Total cost? $6.
Tuesday: Picked up a frozen Margherita pizza from Costco, making it tonight. Chunks of buffalo mozzarella, large basil leaves, pesto marinara, and heirloom tomatoes. Yummm. $9.99. Picking up a pre-bagged caesar salad mix to go with it-$2.50. Total cost? You guessed it: $12.50.
Wednesday: Homemade mac n cheese with jarlsberg cheese-picked up a 2.2lb block for about $6. Serving with garlic bread. Actual cost of portions used for this meal should ring in around $5.
Thursday: Jacob has a basketball game at 9, so he'll probably eat a really late lunch and do take out post game (so none of it comes back up during all that running). I'm thinking of giving small mommy's chicken pot pie a try-hubby isn't too keen on the dish, so it's a perfect opportunity for me!
Friday: Ward Fiesta party at church! Yummy mexican food will be served. We're bringing a nacho bar or enchiladas...depends how lazy we get.
Saturday: No idea. Hubby will be meeting with the renters mid-evening and I think mom will be up to visit, so I think we'll play it by ear. I'm leaning toward rice pilaf (have tons of it in my pantry) some sort of grilled fish and caramalized tomatoes.
Sunday: Either peanut butter and jelly sandwiches or grilled cheese and tomato basil soup for an after church treat. Maybe loaded baked potatoes and split a filet mignon for dinner.
Breakfast: smoothies and eggs.
Lunch: fruit, mac n cheese, tofu, baked beans, sliced deli meat and cheese...mainly items on hand and maybe take out one day.
Snacks: fruit, cereal, bread and cheese
Sweet treat: Mascarpone and nutella crepes with strawberries and homemade whipped cream
Week #5 Small Mommy's Menu Plan
Saturday, March 20, 2010
So, last week I veered from my original menu plan because I got sick. But we still had corned beef and cabbage on St. Patrick's Day, thanks to my wonderful husband. And it was really good too! ;0)
Alex doesn't get paid again until the end of next week, so this week is going to be a challenge as far as meals. I'm determined though. Let's see how well I can do no budget at all!It's really all about what we have on hand this week.
Monday: Sour Cream Chicken Enchiladas-I'm using the recipe from Real Mom Kitchen. I don't have olives, but they are only about $1.50 or so.
Tuesday: Pasta Primavera and garlic bread-Just noodles, frozen California Blend veggies, olive oil, parmesan and seasonings. And depending on if I have time or not, possibly garlic bread. I will try this "Easy Peasy" recipe. Otherwise, it's store bought for $2.
Wednesday: Minestrone soup and cornbread-My own version of minestrone, anyway. I use chicken broth, spaghetti sauce or italian stewed tomatoes (which ever I have on hand), kidney beans (from food storage), carrots, onions, yellow squash (frozen), bay leaf, italian seasonings, a handful or two of whatever pasta I have on hand.
Thursday: Corned beef and cabbage-again! But we love it. I bought two corned beef pieces last week, one big one for St. Patrick's Day and a smaller one for only $2! I don't have cabbage on hand, but cabbage is about $1/lb.
Friday: Kid's choice. Maybe Costco. I've been loving Costco. For $8 I can feed all the kids and myself. If we still have $8 by then. If not, it will be something else!
So, total, if we do go to Costco, for the week will be $13. If not, $5!
Alex doesn't get paid again until the end of next week, so this week is going to be a challenge as far as meals. I'm determined though. Let's see how well I can do no budget at all!It's really all about what we have on hand this week.
Monday: Sour Cream Chicken Enchiladas-I'm using the recipe from Real Mom Kitchen. I don't have olives, but they are only about $1.50 or so.
Tuesday: Pasta Primavera and garlic bread-Just noodles, frozen California Blend veggies, olive oil, parmesan and seasonings. And depending on if I have time or not, possibly garlic bread. I will try this "Easy Peasy" recipe. Otherwise, it's store bought for $2.
Wednesday: Minestrone soup and cornbread-My own version of minestrone, anyway. I use chicken broth, spaghetti sauce or italian stewed tomatoes (which ever I have on hand), kidney beans (from food storage), carrots, onions, yellow squash (frozen), bay leaf, italian seasonings, a handful or two of whatever pasta I have on hand.
Thursday: Corned beef and cabbage-again! But we love it. I bought two corned beef pieces last week, one big one for St. Patrick's Day and a smaller one for only $2! I don't have cabbage on hand, but cabbage is about $1/lb.
Friday: Kid's choice. Maybe Costco. I've been loving Costco. For $8 I can feed all the kids and myself. If we still have $8 by then. If not, it will be something else!
So, total, if we do go to Costco, for the week will be $13. If not, $5!
Beefy Corn and Black Bean Chili w/ Cheesy Corn Bread
Thursday, March 18, 2010
Both Cooking Light recpies; these come from their "5 ingredient, 15 minute cookbook"...love that magazine.
Beefy Corn and Black Bean Chili
1 lb ground beef
2 tsp salt-free chili powder blend
1 (14oz) package frozen seasoned corn and black beans (you can totally use canned varieties of both)
1 (14 oz) can fat-free, less-sodium beef broth
1 (15oz) can seasoned tomato sauce for chili (such as Hunt's)
Sour cream (optional)
Green onions, sliced (optional)
Combine beef and chili powder in a largepan/dutch oven. Cook over medium heat until beef is browned, stirring to crumble (around 6 min). Drain well.
Stir in corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 min. Uncover and simmer 5, stirring occasionally.
Serve, garnish with sour cream and green onion.
Cheesy Cheddar Corn Bread
2 c self-rising cornmeal mix
1/2 c shredded cheddar cheese
1 1/4 c sour cream
1 large egg, lightly beaten
butter or butter flavored cooking spray
Prehat oven to 425
Combine first 5 ingredients in a large bowl; stir just until dry ingredients moistened. Pour batter into an 8 inch square baking pan coated with cooking spray or butter. Bake at 425 for 20 minutes. Remove from oven; coat top of corn bread with cooking spray or butter. Return to oven; bake an additional 3 min or unil a wooden pick inserted in center comes out clean and corn bread is golden. Serve!
Beefy Corn and Black Bean Chili
1 lb ground beef
2 tsp salt-free chili powder blend
1 (14oz) package frozen seasoned corn and black beans (you can totally use canned varieties of both)
1 (14 oz) can fat-free, less-sodium beef broth
1 (15oz) can seasoned tomato sauce for chili (such as Hunt's)
Sour cream (optional)
Green onions, sliced (optional)
Combine beef and chili powder in a largepan/dutch oven. Cook over medium heat until beef is browned, stirring to crumble (around 6 min). Drain well.
Stir in corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 min. Uncover and simmer 5, stirring occasionally.
Serve, garnish with sour cream and green onion.
Cheesy Cheddar Corn Bread
2 c self-rising cornmeal mix
1/2 c shredded cheddar cheese
1 1/4 c sour cream
1 large egg, lightly beaten
butter or butter flavored cooking spray
Prehat oven to 425
Combine first 5 ingredients in a large bowl; stir just until dry ingredients moistened. Pour batter into an 8 inch square baking pan coated with cooking spray or butter. Bake at 425 for 20 minutes. Remove from oven; coat top of corn bread with cooking spray or butter. Return to oven; bake an additional 3 min or unil a wooden pick inserted in center comes out clean and corn bread is golden. Serve!
Week 4: Tall Mommy's Menu Plan
Tuesday, March 16, 2010
I'm not gonna lie. I'm tired. And lazy. And tired. (Did I already say that? Oh, I did? Well it's true.) And have a bajillion things going on right now, so this week's menu plan really lives up to that whole "prepare meals with as little effort as possible" bit.
Monday: Breakfast...as in you're lucky if you get cereal with fruit on it prepared by me breakfast.
Tuesday: Mexican take out. My dear husband will be at the old house until late showing it to a potential renter and getting it all ready to go, and I'm not up for preparing dinner for one and a baby, so there it is.
Wednesday: St. Patty's Day feast with Dad (thank you, Dad...corned beef, cabbage, taters...and no effort on my part!...I'll happily post HIS recipe though, as it is delish.)
Thursday: Beefy Corn and Black Bean Chili with Cheesy Cheddar Corn Bread...sounds complicated, right? WRONG. 5 ingredients each. Chili prep time? 1 minute. Corn Bread? 4. Cook time for both? Under a half hour. Now that's what I'm talking about!
Friday: Elder's Quorum Social at church; dinner provided (niiiicee...we are bringing a large shrimp cocktail and fruit salad, but the hubby has it covered, so again, I'm in the clear!)
Saturday: Baked Eggplant Lasagne again, at the request of my mother (who is coming to babysit, hang out, and show some love while hubby speaks at church on Sunday)
Sunday: BBQ pulled pork sandwiches...this time I'll actually post the recipe :) It's slow cooker, so it sounds way more impressive in the effort arena than it is!
Breakfast: Smoothies and eggs
Lunch: avocado, chinese (take out, thanks), chef boyardi, mac and cheese...you know, all the junk I don't actually have to prepare but little one loves.
Sweet treat: Strawberry Nutella Crepes...my love for sweets knows no limits and the more tired I get, the more willing I am to prepare something tasty. Fortunately, theses are SUPER cheap, SUPER easy, the crepes can be made days in advance and warmed, and are pretty much the most spectacular dessert on earth.
Monday: Breakfast...as in you're lucky if you get cereal with fruit on it prepared by me breakfast.
Tuesday: Mexican take out. My dear husband will be at the old house until late showing it to a potential renter and getting it all ready to go, and I'm not up for preparing dinner for one and a baby, so there it is.
Wednesday: St. Patty's Day feast with Dad (thank you, Dad...corned beef, cabbage, taters...and no effort on my part!...I'll happily post HIS recipe though, as it is delish.)
Thursday: Beefy Corn and Black Bean Chili with Cheesy Cheddar Corn Bread...sounds complicated, right? WRONG. 5 ingredients each. Chili prep time? 1 minute. Corn Bread? 4. Cook time for both? Under a half hour. Now that's what I'm talking about!
Friday: Elder's Quorum Social at church; dinner provided (niiiicee...we are bringing a large shrimp cocktail and fruit salad, but the hubby has it covered, so again, I'm in the clear!)
Saturday: Baked Eggplant Lasagne again, at the request of my mother (who is coming to babysit, hang out, and show some love while hubby speaks at church on Sunday)
Sunday: BBQ pulled pork sandwiches...this time I'll actually post the recipe :) It's slow cooker, so it sounds way more impressive in the effort arena than it is!
Breakfast: Smoothies and eggs
Lunch: avocado, chinese (take out, thanks), chef boyardi, mac and cheese...you know, all the junk I don't actually have to prepare but little one loves.
Sweet treat: Strawberry Nutella Crepes...my love for sweets knows no limits and the more tired I get, the more willing I am to prepare something tasty. Fortunately, theses are SUPER cheap, SUPER easy, the crepes can be made days in advance and warmed, and are pretty much the most spectacular dessert on earth.
Week #4 Small Mommy's Menu Plan
Saturday, March 13, 2010
Monday: So, I'm changing things up this Monday from Mexican to Southern! Chicken and dumplings-I'm going to try Paula Deen's recipe this time. Though I won't cut the chicken into pieces, I just throw in it the pot whole. I also use chicken broth instead of bullion cubes. I've never used the cream of celery soup before, but it sounds like it will make it rich and smooth.
Tuesday: Pork stir fry-just cut up pork with frozen stir fried veggies over white rice.
Wednesday: Corned beef and cabbage (of course!)-I used to use my crock pot to make this, but my crock pot died (may it rest in peace), so now I'll just use a stock pot. I'll just throw it in the pot with it's own juices and spices along with carrots, cabbage and potatoes. Let it cook until everything is cooked through.
Thursday: Joshua has Science Fair so we might eat out. Or have left overs.
Friday: Friday is kid's choice. So it's mac and cheese and hot dogs. (Christopher's choice)
Tuesday: Pork stir fry-just cut up pork with frozen stir fried veggies over white rice.
Wednesday: Corned beef and cabbage (of course!)-I used to use my crock pot to make this, but my crock pot died (may it rest in peace), so now I'll just use a stock pot. I'll just throw it in the pot with it's own juices and spices along with carrots, cabbage and potatoes. Let it cook until everything is cooked through.
Thursday: Joshua has Science Fair so we might eat out. Or have left overs.
Friday: Friday is kid's choice. So it's mac and cheese and hot dogs. (Christopher's choice)
Baked Eggplant Parmesan 'Lasagne'
Thursday, March 11, 2010
This dish was A.M.A.Z.I.N.G. It does require a bit of time in the oven, both to get the eggplant ready and the baking, but the actual prep time is negligible.
I found the recipe here at Yummy Mummy and adapted it slightly.
1 Large Eggplant
Egg Wash
Seasoned Dry Bread Crumbs
Olive Oil
Marinara Sauce
Mushrooms, sliced
Ricotta Cheese
Mozzarella Cheese
Grated Parma Reggiano
Salt, seasonings of choice
I drizzled olive oil over the eggplant and sprinkled with salt before I dredged it, letting it sit for just a bit so that it soaked in, and then drizzled more olive oil over the top after before placing them in the oven. It made the eggplant taste so rich and creamy. I baked them on a grill plate so they had beautiful lines and got nice and golden, baking at 400° for twenty minutes before flipping, drizzling with more olive oil, and baking another 10.
I also didn’t calculate measurements, but just plopped down sauce and mushrooms and cheese according to my taste and in whatever order I felt like. I put the marina and mushrooms on the very bottom-and used very little. The hubby isn’t such a fan of marinara. I also used a spicy marinara, which I think really added to the flavor. I placed only a single layer crispy eggplant next then topped with randomly placed dollops of ricotta, an even layer of sliced mozzarella, and freshly grated parma reggiano. I topped it off with bits of fresh oregano and plopped it in the oven at 350° F and baked it for only about 25 minutes.
I let it warm in the oven until we were ready for dinner, and it was still super super super tasty.
Seriously, I’m mildly obsessed with this dish. I like eggplant, but don’t love it, and don’t always know what to do with it…but not anymore!
I found the recipe here at Yummy Mummy and adapted it slightly.
1 Large Eggplant
Egg Wash
Seasoned Dry Bread Crumbs
Olive Oil
Marinara Sauce
Mushrooms, sliced
Ricotta Cheese
Mozzarella Cheese
Grated Parma Reggiano
Salt, seasonings of choice
I drizzled olive oil over the eggplant and sprinkled with salt before I dredged it, letting it sit for just a bit so that it soaked in, and then drizzled more olive oil over the top after before placing them in the oven. It made the eggplant taste so rich and creamy. I baked them on a grill plate so they had beautiful lines and got nice and golden, baking at 400° for twenty minutes before flipping, drizzling with more olive oil, and baking another 10.
I also didn’t calculate measurements, but just plopped down sauce and mushrooms and cheese according to my taste and in whatever order I felt like. I put the marina and mushrooms on the very bottom-and used very little. The hubby isn’t such a fan of marinara. I also used a spicy marinara, which I think really added to the flavor. I placed only a single layer crispy eggplant next then topped with randomly placed dollops of ricotta, an even layer of sliced mozzarella, and freshly grated parma reggiano. I topped it off with bits of fresh oregano and plopped it in the oven at 350° F and baked it for only about 25 minutes.
I let it warm in the oven until we were ready for dinner, and it was still super super super tasty.
Seriously, I’m mildly obsessed with this dish. I like eggplant, but don’t love it, and don’t always know what to do with it…but not anymore!
Week 3: Tall Mommy's Menu Plan
Monday, March 8, 2010
Here is my menu plan for the coming week. Enjoy!
Monday: Meatloaf and Gravy, Italian Style Roasted Potatoes [Family Favorite]
Tuesday: Eggplant Parmesan, Bruschetta, Steamed Broccoli Florets with Cheese Sauce [Tasty Meal]
Wednesday: Pesto Chicken Sandwich and Classic Caesar Salad [<$10]
Thursday: Fish n' Chips [Wild Card]
Friday: Breakfast for Dinner!
Saturday: Dine Out
Sunday: Cheesy Chicken Bake over Rice, Steamed Asparagus [Slow-Cooker/Food Storage]
Sweet Treat: Spiced Tomato Soup Muffins with Orange Topping
Breakfast: Berry Orange Smoothies, Omelets, Toast
Lunch: Mostly left overs, pasta
Snacks: Yogurt, Crackers & Cheese, Pears, Avocado, Cereal
Monday: Meatloaf and Gravy, Italian Style Roasted Potatoes [Family Favorite]
Tuesday: Eggplant Parmesan, Bruschetta, Steamed Broccoli Florets with Cheese Sauce [Tasty Meal]
Wednesday: Pesto Chicken Sandwich and Classic Caesar Salad [<$10]
Thursday: Fish n' Chips [Wild Card]
Friday: Breakfast for Dinner!
Saturday: Dine Out
Sunday: Cheesy Chicken Bake over Rice, Steamed Asparagus [Slow-Cooker/Food Storage]
Sweet Treat: Spiced Tomato Soup Muffins with Orange Topping
Breakfast: Berry Orange Smoothies, Omelets, Toast
Lunch: Mostly left overs, pasta
Snacks: Yogurt, Crackers & Cheese, Pears, Avocado, Cereal
Pizza Dough Recipe
Sunday, March 7, 2010
Here is the pizza dough recipe I used last week. I'm slightly embarrassed to say that I got it from a children's cook book, but there you go. It's pretty easy, but it is bread, so it requires rising time.
Ingredients:
1 cup of lukewarm water
1 1/2 tsp instant dry yeast (I use the rapid rise in the packet)
1 tsp sugar
2 tsp salt
1 tbsp olive oil
3 1/2 cups flour, plus extra for kneading
1. Using your finger, mix 3 tbsps of water with the yeast and sugar. Leave it in a warm place for 10 minutes or until it begins to bubble.
2. Sift the flour and salt into a bowl and stir in the yeast mixture. Stir in the oil and then enough of the remaining water to make a soft dough.
3. Lightly flour your hands and your work surface. Knead the dough for about 10 minutes or until it becomes smooth and elastic.
4. Put the dough in a lightly greased bowl and cover it with greased plastic wrap. Put it in a warm place for 1 1/2 hours, until the dough has doubled in size.
5. Punch down the dough and put it on a lightly floured work surface. Roll it out into round pizza shapes. This recipe makes 2 6-inch pizzas.
6. Place the pizza bases on a lightly greased baking tray. Top as desired.
7. Bake at 425 degrees for roughly 15-25 minutes, depending on the size of the pizzas.
Ingredients:
1 cup of lukewarm water
1 1/2 tsp instant dry yeast (I use the rapid rise in the packet)
1 tsp sugar
2 tsp salt
1 tbsp olive oil
3 1/2 cups flour, plus extra for kneading
1. Using your finger, mix 3 tbsps of water with the yeast and sugar. Leave it in a warm place for 10 minutes or until it begins to bubble.
2. Sift the flour and salt into a bowl and stir in the yeast mixture. Stir in the oil and then enough of the remaining water to make a soft dough.
3. Lightly flour your hands and your work surface. Knead the dough for about 10 minutes or until it becomes smooth and elastic.
4. Put the dough in a lightly greased bowl and cover it with greased plastic wrap. Put it in a warm place for 1 1/2 hours, until the dough has doubled in size.
5. Punch down the dough and put it on a lightly floured work surface. Roll it out into round pizza shapes. This recipe makes 2 6-inch pizzas.
6. Place the pizza bases on a lightly greased baking tray. Top as desired.
7. Bake at 425 degrees for roughly 15-25 minutes, depending on the size of the pizzas.
Dad's Southern Chili
Saturday, March 6, 2010
Let me preface this with the following statement: My dad makes the BEST chili.
THE BEST.
I know. I know. Everyone thinks they make the best chili...well, they don't. He does. It's that simple.
And, as it turns out, it really is that simple. Dad graced me with his infamous chili recipe a few years ago and it is mmm mmm good. I have an inkling of an idea he may have left a secret ingredient or two out, because it never tastes exactly like his...but it is super tasty nevertheless.
And easy. And cheap (the entire pot should run you about $15 and make 4-5 heaping servings). And yummy even after freezing. The most important part is allowing yourself a leisurely cook day, because the longer it simmers and sits the better and better it gets.
Because this is Dad's secret chili recipe, and secret chili recipes are hard to come by and very beloved by the owners, and because he may or may not approve of me sharing it with the world, I feel an obligation to post the recipe exactly as he shared it with me. So here goes....
(Dad, being Southern, and therefore endowed with an odd sense of humor, specifically with an unusual appreciation for bathroom humor, has a fitting title for his chili:)
Recipe: Dad's "It will make you slap your mama and fart twice" chili
(No I didn't make that up...it is literally written at the top of the paper he gave me.)
Ingredients
1 generous lb of ground beef (cheap is fine; I use less than 15% fat)
1 packet Lawry's chili seasoning
1 medium yellow onion or 1/2 large
2-3 cloves garlic
1- 1 1/2 tbsp sugar
2 tbsp honey
1/4 medium lemon or 1/6 large
1/4c semi-sweet chocolate chips
8oz tomato sauce (Hunts or Del Monte preferred)
15oz kidney beans (canned fine, fresh better)
15oz pinto beans (canned fine, fresh better)
15oz canned S&W Mexican style stewed tomatoes
Directions
1. On low to medium heat brown the meat. Take your time: the point is to render the fat. (appx 5-10 minutes). Drain the fat well in a colander. If the meat looks greasy still, wash it down and return to the pan. Wash out the pan if you are using it the entire way through or transfer from skillet to your 3-4 quart sized pot with a heavy bottom.
2. Add in coarsely chopped onions and finely chopped garlic cloves to meat. Brown until onion turns translucent.
3. Add chili packet to meat, onion and garlic. Mix thoroughly.
4. Drain beans (if using canned, rinse completely, otherwise some juice may be left in) and add to meat mixture.
5. Add tomato sauce and stewed tomatoes. STIR.
6. Add appx 1/2 can of water to tomato sauce can, swirl to rinse down the sides, and add to pot.
7. Add sugar, honey, and lemon. Mix together.
*Start by going easy on the sugar and lemon, and taste later to see if you need more*
8. Add chocolate chips. Stir to incorporate.
9. If desired, add a couple "whaps" tobasco sauce (it's desired, trust me)
10. Bring chili to slow boil over low heat. Watch carefully to ensure that the mixture does not stick to the bottom. Stir often!
11. Once to a gurgling boil (one bubble here and there, slowly, and infrequently) turn heat to simmer or warm and cook, uncovered, 1 hr. Stir often-every 10-15 min to avoid sticking.
*Taste and adjust as necessary-some tomatoes are very acidic so you may need to add more sugar; add water if the chili is too thick*
12. Cover with lid and cook an additional 15-20 minutes. (You'll probably need to stir at least once during this time.)
*Goal is a very infrequent "boil up" bubble all throughout cooking*
13. Turn off heat, leave covered and let stand at least a half hour (melds the flavors together).
Dad's directions: "Eat! Then slap your mama and fart twice."
My directions: Grate cheese over the top (any is fine, cheddar or provolone are awesome) and serve with corn bread or saltine crackers (and I always enjoy mine with a glass of cold milk).
Chili always tastes best the next day, so make enough for leftovers. Enjoy!!!
THE BEST.
I know. I know. Everyone thinks they make the best chili...well, they don't. He does. It's that simple.
And, as it turns out, it really is that simple. Dad graced me with his infamous chili recipe a few years ago and it is mmm mmm good. I have an inkling of an idea he may have left a secret ingredient or two out, because it never tastes exactly like his...but it is super tasty nevertheless.
And easy. And cheap (the entire pot should run you about $15 and make 4-5 heaping servings). And yummy even after freezing. The most important part is allowing yourself a leisurely cook day, because the longer it simmers and sits the better and better it gets.
Dad's Chili
Because this is Dad's secret chili recipe, and secret chili recipes are hard to come by and very beloved by the owners, and because he may or may not approve of me sharing it with the world, I feel an obligation to post the recipe exactly as he shared it with me. So here goes....
(Dad, being Southern, and therefore endowed with an odd sense of humor, specifically with an unusual appreciation for bathroom humor, has a fitting title for his chili:)
Recipe: Dad's "It will make you slap your mama and fart twice" chili
(No I didn't make that up...it is literally written at the top of the paper he gave me.)
Ingredients
1 generous lb of ground beef (cheap is fine; I use less than 15% fat)
1 packet Lawry's chili seasoning
1 medium yellow onion or 1/2 large
2-3 cloves garlic
1- 1 1/2 tbsp sugar
2 tbsp honey
1/4 medium lemon or 1/6 large
1/4c semi-sweet chocolate chips
8oz tomato sauce (Hunts or Del Monte preferred)
15oz kidney beans (canned fine, fresh better)
15oz pinto beans (canned fine, fresh better)
15oz canned S&W Mexican style stewed tomatoes
Directions
1. On low to medium heat brown the meat. Take your time: the point is to render the fat. (appx 5-10 minutes). Drain the fat well in a colander. If the meat looks greasy still, wash it down and return to the pan. Wash out the pan if you are using it the entire way through or transfer from skillet to your 3-4 quart sized pot with a heavy bottom.
2. Add in coarsely chopped onions and finely chopped garlic cloves to meat. Brown until onion turns translucent.
3. Add chili packet to meat, onion and garlic. Mix thoroughly.
4. Drain beans (if using canned, rinse completely, otherwise some juice may be left in) and add to meat mixture.
5. Add tomato sauce and stewed tomatoes. STIR.
6. Add appx 1/2 can of water to tomato sauce can, swirl to rinse down the sides, and add to pot.
7. Add sugar, honey, and lemon. Mix together.
*Start by going easy on the sugar and lemon, and taste later to see if you need more*
8. Add chocolate chips. Stir to incorporate.
9. If desired, add a couple "whaps" tobasco sauce (it's desired, trust me)
10. Bring chili to slow boil over low heat. Watch carefully to ensure that the mixture does not stick to the bottom. Stir often!
11. Once to a gurgling boil (one bubble here and there, slowly, and infrequently) turn heat to simmer or warm and cook, uncovered, 1 hr. Stir often-every 10-15 min to avoid sticking.
*Taste and adjust as necessary-some tomatoes are very acidic so you may need to add more sugar; add water if the chili is too thick*
12. Cover with lid and cook an additional 15-20 minutes. (You'll probably need to stir at least once during this time.)
*Goal is a very infrequent "boil up" bubble all throughout cooking*
13. Turn off heat, leave covered and let stand at least a half hour (melds the flavors together).
Dad's directions: "Eat! Then slap your mama and fart twice."
My directions: Grate cheese over the top (any is fine, cheddar or provolone are awesome) and serve with corn bread or saltine crackers (and I always enjoy mine with a glass of cold milk).
Chili always tastes best the next day, so make enough for leftovers. Enjoy!!!
Week #3 Small Mommy's Menu Plan
Thursday, March 4, 2010
I'm pretty proud of myself. I actually stuck to my original menu for this week! That never happens.I usually end up going grocery shopping in the middle of the week for a meal I didn't plan.
I'll be honest though, the "make your own pizzas" night was rough. Turns out Joshua had a game rescheduled for Tuesday night and I had to make all of the pizzas myself while the boys sat at the table and asked me if they were ready every 5 minutes. The crust was good, but I don't think I'll be making my own for again for awhile. It was just too much work.
I really like the planned leftovers meal. The roast beef I made today will be easy to slice and use for french dip sandwiches tomorrow. But I think in the future I might try to do the planned leftovers meal on Sundays.
I've already decided on my meal plan for next week. I figure the sooner I do it the better.
Monday-fajitas. Beef with pepper trio (frozen), mushrooms and onions. Serve with sour cream and shredded jack cheese. And Spanish rice.
Tuesday-hamburgers with sweet potato fries. I love sweet potato fries, and sweet potatoes are cheap and store for a long time. I found a tasty looking recipe for them here:
http://pinchmysalt.com/2008/11/04/vote-then-eat-some-rosemary-garlic-sweet-potato-fries/
Wednesday-asian-style orange chicken with white rice. I'm going to try the recipe on this site:
http://allrecipes.com/Recipe/Asian-Orange-Chicken/Detail.aspx
Thursday-broccoli and bowties. Here's a great recipe by Ina Garten:
http://www.foodnetwork.com/recipes/ina-garten/broccoli-and-bow-ties-recipe/index.html
I tried this recipe yesterday. I added toasted pine nuts and crumbled bacon. Because why not?
Friday-chili dogs and cole slaw (Joshua's choice). I'll make the chili from food storage beans.
The only things I'll have to go out and buy are hot dogs/buns and cole slaw. Everything else we already have.
I haven't figured out what to do for Saturday or Sunday yet.
I'll be honest though, the "make your own pizzas" night was rough. Turns out Joshua had a game rescheduled for Tuesday night and I had to make all of the pizzas myself while the boys sat at the table and asked me if they were ready every 5 minutes. The crust was good, but I don't think I'll be making my own for again for awhile. It was just too much work.
I really like the planned leftovers meal. The roast beef I made today will be easy to slice and use for french dip sandwiches tomorrow. But I think in the future I might try to do the planned leftovers meal on Sundays.
I've already decided on my meal plan for next week. I figure the sooner I do it the better.
Monday-fajitas. Beef with pepper trio (frozen), mushrooms and onions. Serve with sour cream and shredded jack cheese. And Spanish rice.
Tuesday-hamburgers with sweet potato fries. I love sweet potato fries, and sweet potatoes are cheap and store for a long time. I found a tasty looking recipe for them here:
http://pinchmysalt.com/2008/11/04/vote-then-eat-some-rosemary-garlic-sweet-potato-fries/
Wednesday-asian-style orange chicken with white rice. I'm going to try the recipe on this site:
http://allrecipes.com/Recipe/Asian-Orange-Chicken/Detail.aspx
Thursday-broccoli and bowties. Here's a great recipe by Ina Garten:
http://www.foodnetwork.com/recipes/ina-garten/broccoli-and-bow-ties-recipe/index.html
I tried this recipe yesterday. I added toasted pine nuts and crumbled bacon. Because why not?
Friday-chili dogs and cole slaw (Joshua's choice). I'll make the chili from food storage beans.
The only things I'll have to go out and buy are hot dogs/buns and cole slaw. Everything else we already have.
I haven't figured out what to do for Saturday or Sunday yet.
Pear and Prosciutto Pizza with Spring Green Gorgonzola and Beet Salad
Thursday: Pear and Prosciutto Pizza with Spring Green Salad of Gorgonzola, Beets, Glazed Walnuts and Citrus Vinaigrette
I was so excited for this meal, but when it came time, I was sick. I came down with a little stomach bug of some sort and didn't have the energy to go to the store...visions of crisp pizza topped with fresh produce and creamy cheese almost went out the window. Then I looked in my pantry and realized I had most of the items canned...not quite the same lure as a fresh succulent pear, but what the heck? So I forged ahead. I asked the hubby to grab pre-prepared thin pizza crust from the store and bring home some thinly sliced prosciutto from the deli (family business...yes, it is a charmed life for this tummy of mine).
The good news is that this meal tasted FANTASTIC even after I reworked the recipes and used mainly (canned) items on hand.
For the Pizza:
1 pizza crust (homemade or store bought)
1 can halved Bartlett pears, sliced into quarters
8 oz thinly sliced prosciutto
5-6 cherry tomatoes, halved
1tbsp extra virgin olive oil
4 oz gorgonzola, crumbled
4 oz provolone, sliced or broken into rough chunks
2 oz feta, crumbled
1/8th medium onion, very finely sliced
Pesto spread
red pepper flakes
sea salt, black pepper
Pre heat oven to 425 degrees (or follow directions on pizza packaging)
Prepare the crust by rubbing well with the olive oil (both for flavor and so it doesn't burn) and sprinkle lightly with dash of salt, pepper, and red pepper flakes. Spread a very thin layer of pesto leaving about 1/2 inch around the crust clear. Place the cheese randomly over the top of the pizza. Top with sliced pears, prosciutto strips, onions, and halved tomatoes. Drip VERY slightly with olive oil (so cheese doesn't burn). Place in oven for about 7 minutes, watching closely so the edges don't burn. Let cool slightly, cut, and serve! Top with fresh arugula drizzled with balsamic vinegar if you want to get a little fancy (this I did not have on hand, but wished that I had!).
For the Salad:
Hearts of Romaine or Spring Greens
1/4 can cubed beets
1/4 c glazed walnut bits
1/4 c gorgonzola, crumbled
1 small can of mandarin oranges
Newman's Own Low fat Sesame Ginger dressing
Orange juice
Ground pepper to taste
Combine all together in a large bowl (equal parts Newman's Own and orange juice), mix, and serve.
I was so excited for this meal, but when it came time, I was sick. I came down with a little stomach bug of some sort and didn't have the energy to go to the store...visions of crisp pizza topped with fresh produce and creamy cheese almost went out the window. Then I looked in my pantry and realized I had most of the items canned...not quite the same lure as a fresh succulent pear, but what the heck? So I forged ahead. I asked the hubby to grab pre-prepared thin pizza crust from the store and bring home some thinly sliced prosciutto from the deli (family business...yes, it is a charmed life for this tummy of mine).
The good news is that this meal tasted FANTASTIC even after I reworked the recipes and used mainly (canned) items on hand.
For the Pizza:
1 pizza crust (homemade or store bought)
1 can halved Bartlett pears, sliced into quarters
8 oz thinly sliced prosciutto
5-6 cherry tomatoes, halved
1tbsp extra virgin olive oil
4 oz gorgonzola, crumbled
4 oz provolone, sliced or broken into rough chunks
2 oz feta, crumbled
1/8th medium onion, very finely sliced
Pesto spread
red pepper flakes
sea salt, black pepper
Pre heat oven to 425 degrees (or follow directions on pizza packaging)
Prepare the crust by rubbing well with the olive oil (both for flavor and so it doesn't burn) and sprinkle lightly with dash of salt, pepper, and red pepper flakes. Spread a very thin layer of pesto leaving about 1/2 inch around the crust clear. Place the cheese randomly over the top of the pizza. Top with sliced pears, prosciutto strips, onions, and halved tomatoes. Drip VERY slightly with olive oil (so cheese doesn't burn). Place in oven for about 7 minutes, watching closely so the edges don't burn. Let cool slightly, cut, and serve! Top with fresh arugula drizzled with balsamic vinegar if you want to get a little fancy (this I did not have on hand, but wished that I had!).
For the Salad:
Hearts of Romaine or Spring Greens
1/4 can cubed beets
1/4 c glazed walnut bits
1/4 c gorgonzola, crumbled
1 small can of mandarin oranges
Newman's Own Low fat Sesame Ginger dressing
Orange juice
Ground pepper to taste
Combine all together in a large bowl (equal parts Newman's Own and orange juice), mix, and serve.
Tip: Coupons are a Budgeter's Best Friend
Tuesday, March 2, 2010
Save your 'junk mail,' search for coupons, cut your coupons, then *and this is the hardest part* USE THEM.
I suggest not going too crazy and limiting coupons to items you plan to buy soon/know you'll need. Unless you are the most organized person it is pretty easy to forget which ones you have, which ones are good at which stores, and when they expire.
I used to whine and whine about how annoying all that extra ad crap is in the mailbox. Then the hubby pointed out that's like complaining about free money. It's true-those ads are chalk full of savings---sometimes huge ones!
In fact, tonight's dinner is courtesy of a coupon. Fried chicken and two large entrees for...FREE! No, we didn't have to buy one of something to get the rest free. We just cut out the coupon, walked into the store, handed over a dinky piece of paper, and *SCORE* walked out with dinner.
My first thought was 'how can they do that! I bet they lose a fortune!' Then I realized, of course they don't. Nobody reads the darned ads anyway. I doubt many people took advantage of the deal...and the coupon is good the entire month of March. I think there is no household limit either, which means if you were really desperate you could beg your neighbors for their coupon too :)
The only thing that beats a good deal is a free deal. I can't believe I lived so long throwing potential savings in the trash.
Chicken Gyros with Humus and Saffron Rice
Monday, March 1, 2010
I adore gyros-when I lived in Italy I would take a bus from Siena to Florence an hour and a half just to patron a hole in the wall gyro shop, eat my heart out, then get back on the bus and be home in time for dinner. I dream about those gyros to this day. Not that I don't have gyros often...they are a frequent lunch item for us, just rarely made from our home.
I got the idea for chicken gyros from this post on Annie's Eats. Not that chicken is a new thing for gyros-it certainly isn't authentic, but it's done. I've just never found a recipe that looked taunting enough.
So I thought, Yes! I will try them. Chicken is far easier to deal with than lamb...and really, there is no substiute good enough for that whole fire spit roasted lamb bit anyway.
I adapted Annie's recipe for the chicken, using finely chopped fresh mint rather than dried oregano and cut out the lemon, though I opted for a lemon infused olive oil.
Now I'll be honest: I am not a chicken person. I pretty much dislike it across the board unless it is prepared in a way that makes it, well, not taste like chicken.
So, perhaps it's not being fair to Annie when I say that we most likely won't be having these again. Annie has never steered me wrong in the past; I have adored nearly everything I've tried from her massive recipe list. But I'm betting she has never experienced the yumminess that is the real thing. I do get to have authentic Mediterranean cuisine almost daily, afterall.
That sets an unbelievably high bar.
And I couldn't get on board with her recipe's cucumber sauce. I went with the tried and true from the in-laws...and that part was delish.
So were all my additional yummy gyro toppings. I just wasn't lovin the chicken. Maybe that's because it tastes nothing like lamb...and gyros + lamb= little slice of heaven.
But if YOU love chicken-or even reasonably like it- I say give these a go. Because gyros are the definition of tasty, even with chicken.
For the chicken:
4 cloves garlic, smashed
2 tsp. red wine vinegar
A little over a capful of extra virgin olive oil (lemon infused)
2 heaping tbsp. plain yogurt
Handful of fresh mint, finely chopped
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)
Combine it all, throw in the chicken and marinate in the refrigerator at least an hour. Cook using your method of choice (I went ahead and broiled as she did, and the chicken was very juicy and tender.)
For the cucumber sauce:
I'm assuming Annie's recipe is the Greek method and likely was derived from a recipe using Greek yogurt. The in-laws use sour cream and it is much tastier, I think. Greek yogurt is very sour cream like anyway. Normal yogurt, not so much.
Container of sour cream
Tbsp or so of crushed garlic (start light and add more after tasting, if you think necessary)
1/4-1/2 fresh squeezed lemon juice (again, start light and add more after tasting...it can overpower easily)
1-2 tbsp extra virgin olive oil
A sizeable amount of finely chopped mint (adjust to preference...I say the more the merrier)
1/2 finely chopped Serrano pepper
1/2 large cucumber, peeled, seeded and chopped into rather small bits
Add it all together and stir, tasting often to adjust with a little more of this or that until it is just right. Mmmm...so good. If it isn't good, you haven't achieved the right balance. Give it time :)
For the Gyro Assembly:
Pitas (I use store bought and love them. I may try Annie's homemade pita recipe sometime though)
Cherry or grape or vine tomatoes, sliced
Pepperoncini
Crumbled Feta cheese
Red onion, sliced thinly
Romaine lettuce
Heat the gyro in the oven slightly. Place lettuce as the bottom layer to protect the pita from becoming too soggy. Add the chicken, then the yogurt sauce. Top with tomatoes, onions, pepperoncini, and feta. Eat up!!!
For the Humus:
This is my husband's *secret* recipe (shh, don't tell I blabbed it)...it is really the best humus ever. EVER. Practice makes perfect though, so don’t get frustrated if it isn't right the first time.
Garbanzo beans, 2 cans
At least 4 cloves of garlic, minced
1/2 finely chopped Serrano pepper (more if you like it spicy)
1/4 freshly squeezed lemon juice (could use a bit more if it needs it)
Dash of salt
2 heaping serving sized spoonfuls of Tahini
2 tbsp extra virgin olive oil
Drain the liquid from one can of beans and place the beans in the blender. Drain just the top liquid from the second can and place everything-beans and remaining liquid- in the blender. Add all of the above ingredients. Start slow with the garlic, peppers, and lemon...too much of any could upset the balance. Blend well. You will have to take the top off several times and help push the mixture down until the consistency gets smooth enough. Taste at these intervals and add the additional lemon/garlic/peppers as needed. If it is unmanageable, add a *tiny* bit of water. Keep blending on high, with the occasional pulsing, until the consistency is smooth and blends easily. It will be thick, but easily blended and no bean chunks should be remaining.
Place in serving bowl and drizzle the olive oil over the top. Serve with pita or pita chips or fresh veggies.
*A note on Tahini: Tahini is the secret ingredient to real humus. It is a necessity. Go buy some now; it is soooo that good. And humus without is is nasty. Tahini is made of hulled, slightly roasted, ground sesame seeds. Make sure you stir it before you use it to get the oil off the top and incorporated. I've seen it in the specialty section at the regular grocery store, or you can find it at your local Whole Foods or specialty market.
For the saffron rice:
I just purchase the saffron rice packets and make those...way easier than doing it yourself. Maybe someday I'll post how to make your own using saffron.
This meal takes about an hour between prep and cook. You could easily make your sauce and marinade the chicken the night before to cut that time in half.
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