Archive for September, 2007
Last week was full of eating out and “menus” that can only be described as I’m-too-busy-to-cook-so-here’s-what-your-getting. Even though this week is shaping up to be just as busy, I’m going to try and cook some old family favorites (and a few special requests) in a new way that will get the job done quickly so we can get out the door. My secret weapon? The crock pot. A crock pot is an excellent tool for cooking AND keeping foods warm when you need to feed people at a lot of different times.
Monday - Tonight’s menu is from Cookbook Week. This must have been a bigger hit than I thought because Steve requested a repeat. I’ll make this ahead and leave it in the crock pot since I have a PTO meeting at 6.
Tuesday - Tuesdays are crazy around here right now -too many activities and obligations on the same night. Violet has All-City Singers practice after school until 5, then there is usually some kind of school meeting on Tuesday nights - Band Boosters, School Board, or like tonight, Senior Parent night with the Guidance counselors. Crockpot or super easy recipes are mandatory to make the evening go smoothly.
- Red Beans and Rice with Beef Sausage
- Green Peas
- Cottage Cheese
- Pears
Wednesday - Truthfully, Wednesdays aren’t much better than Tuesdays. April usually has to be at work by 5, Violet has Awana’s at 6, and Jon usually has to meet his We The People team at the library by 6:30. This recipe is super easy so I’ll feed the kids early and make Steve fresh noodles when he gets home at 7.
- Chicken Fettuccine Alfredo
- Green Beans
- Peach slices
Thursday - Today I’ll be spending most of the afternoon decorating a banquet hall for a friend’s wedding reception this weekend. April and Jon have to be out the door for a Band function by 5:30 pm but luckily they’ll be eating pizza there. Only 3 for dinner - I’ll make something easy that the kids can eat for leftovers on Saturday.
- Spaghetti
- Salad
- Garlic Bread
Friday - April’s “last meal”. She’s requested a pretty simple & easy meal. Afterward, we’ll smash her dinner plate and have friends over for cake and ice cream.
- Pork Chops
- Mashed Potatoes
- Corn
- Dinner Rolls
- Cake & Ice Cream
Saturday - Tonight we have a wedding reception to go to. There will be lots of hors d’oeuvres, so we’ll just need to eat lightly before going. I’m not planning to actually cook - I’ll have been cooking all day since I’m helping make some of the appetizers and the wedding cake. Steve and Violet can have hot dogs or leftovers of some kind. Jon & April won’t be home until after we’re gone - they have a marching festival (WebbStock) all day today. They can heat up some leftovers when they get home.
Sunday - Day of Rest!
- Salisbury Steaks
- Brown Rice
- Carrots
Coconut Macaroons
Ina Garten
14 oz sweetened shredded Coconut
14 oz Sweetened Condensed Milk
1 tsp Vanilla Extract
2 extra-large Egg Whites, at room temperature
1/4 tsp Kosher Salt
Preheat oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-in diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Store any leftovers in a tightly sealed container.
I thought I would share my lasagna “recipe”. Steve and the kids absolutely love it. It is simple and easy to make which makes me love it. Most of the ingredients are ready-made and don’t require any prep work. I indicated the brands that I use (for Steph) but you can use any brand you like. It takes about an hour for this to cook though, so not something you’d want to make after getting home late from work.
Lasagna
1 box (9 oz) No-Boil Barilla Lasagna Noodles
1 lb Ground Pork
1/2 lb Ground Beef
1 jar (36 oz) Newman’s Own Marinara or Prego Spaghetti Sauce
2 eggs
1 container (15 oz) Ricotta Cheese (any brand)
1/2 cup grated Parmesan Cheese (don’t use the shaker stuff - get the Frigo from the cheese case)
1 lb Mozzarella cheese, shredded (I use the bags of already shredded cheese most of the time)
Preheat oven to 375 degrees F.
In a large skillet, brown the pork and beef. You can do them both at the same time, in the same pan. Drain the fat and crumble the meat in to small uniform pieces. Set aside.
In a medium bowl, beat the 2 eggs lightly. Add the ricotta, parmesan and 1 cup of the mozzarella cheese. Mix to combine and set aside.
Spray a 13×9-inch baking pan with non-stick cooking spray. Pour 1/2 of the jar of sauce on the bottom of the pan and spread evenly. Place a layer of uncooked lasagna noodles on top of the sauce, covering completely. It’s okay if the noodles overlap slightly. Top with half of the browned meat and then half of the ricotta mixture. Top with 1 1/2 cups of the mozzarella cheese.
Pour the other half of the jar of sauce on top and place another layer of noodles on top,covering completely. Top with the remaining browned meat, then the remaining ricotta mixture and finally the remainder of the mozzarella cheese.
Bake, covered with foil, for 50 minutes. It should be nice and bubbly. Uncover and continue baking until the cheese on top is melted and slightly browned - about 5 or so more minutes. Remove from oven and let stand 15 minutes before cutting.
I love tiramisu. Who wouldn’t? I mean the name basically means “make me happy”. Unfortunately, tiramisu is a lucious dessert made with ladyfinger cookies, cream, eggs, wine and mascarpone cheese. In other words, it is chock full of calories! This version is lighter but still reminiscent of a yummy tiramisu. Use a light pound cake and low-fat or fat-free ice cream and it’s virtually calorie-free. Ok, not really, but still low(er) cal. And Yum-O!
I couldn’t find a direct link to this recipe but there is a link to Rachael Ray’s website. I hurriedly scribbled this recipe down during an episode of 30-minute Meals. Give it a try even if you’re not a coffee fan, my family loved it.
Near-amisu
Rachael Ray
1 loaf Pound Cake
Flavored Coffee Syrup (I used Hazelnut)
Leftover Coffee
Coffee Flavored Ice Cream, softened (Cheesecake flavored would be tasty too)
1/2 c Cocoa Powder
Cut the pound cake lengthwise into 5 equal slices. Take one of those slices and cut in half lengthwise- these will be the side pieces. Take another slice and cut in half crossways- these will be the end pieces.
Line a meatloaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges. Begin laying the pound cake slices into the loaf pan. Put one full slice on the bottom, then the 2 end pieces and the 2 side pieces. The loaf pan should be completely lined with pound cake at this point.
Lightly brush the pound cake with the coffee and then with the coffee syrup. The cake should be moist but not soaked. Then cut slices of the ice cream (about the same thickness as the slices of pound cake) and lay into the cavity to create an ice cream layer. Smooth with a small offset spatula if needed. Next place another full slice of pound cake on the ice cream layer. Again, brush with coffee and coffee syrup. Top with another layer of ice cream and the final slice of pound cake. Brush the last layer of pound cake with the coffee and coffee syrup.
Cover the cake with the overhanging plastic wrap and press down to “smoosh” the layers together firmly. Place, wrapped, into the freezer for at least an hour.
To serve, unwrap the cake and use the overhanging plastic wrap to pull the loaf out of the pan. Place on a serving platter and sprinkle lightly with cocoa powder. Slice and serve.
Eh - not bad but not really good. I was hoping for something extremely yummy since this recipe is from the same “Casserole Over” episode of Good Eats that yielded the oh-so-tasty Curry Chicken Pot Pie. Oh well.
Broccoli Casserole
Alton Brown
1/2 cup Mayonaise
1/2 cup Plain Yogurt
1 1/2 cups shredded Sharp Cheddar Cheese
1/3 cup Blue Cheese Dressing
2 Eggs
1/2 tsp Salt
1 1/2 tsp Pepper
Flavor Pack from Ramen
6 cups Broccoli, peeled stems and heads, chopped and blanched in salted water
12 oz sliced Mushrooms, sauteed in 1 T Butter
1 package Chicken flavored Ramen noodles, broken up
Preheat oven to 350 degrees F.
In bowl, combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper and flavor pack from Ramen noodles.
In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat.
Place in an 8×8-inch baking dish that has been sprayed with non-stick cooking spray and bake for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
