I have a very busy week. Trying to ballance more things to do than time, I'm planning time friendly recipes that still taste delicious.
Week 8 of the Eating From My Freeer/Pantry Challenge- So far, so good. I am mostly buying perishable food such as fruit,veggies and dairy. I have more chicken than anything- I could dine 2 weeks on the chicken alone! Last week I did not make Braised Short Ribs because we were out to dinner with out of town company. So they (the braised ribs not the company!) are on the menu again this week.
If you still want to join the challenge there is time! Just jump in- start planning menus around what you already have in your freezer and pantry. Be creative and purposeful. And adjust your budget accordingly. You will save money and clean out your freezer and pantry!
Monday:
Homemade Pizza
Ceaser Salad*
I am trying different recipes from some great blogs. My dear friend Mrs. P at Faithfulness Farm has a recipe for making pizza in a cast iron pizza pan or skillet that I can't wait to try!
Recipe: Ceaser Salad -recipe posted for the Tuesday Menu the week of Nov 1-7 at StoneGable.
Tuesday:
Slow Cooker Braised Short Ribs (MAKE THESE ON MONDAY, AND FINISH ON TUESDAY)
Mashed Garlic Potatoes- double recipe for Friday
Roasted Broccoli with Grated Cheddar Cheese
Recipe: Braised Short Ribs
6 lb short ribs*
Chopped carrots, onions and celery (2 cups total)*
1 cup dry red wine*
6 smashed garlic cloves*
5 sprigs fresh thyme
4 sprigs rosemary
Chicken stock*
Fried julienne leeks (recipe follows)
Chopped mixed olives such as kalamata, green, nicoise, etc*.
Grated lemon zest
Olive oil*
Salt & pepper ribs and brown all sides on short ribs in batches in olive oil in large pan. Do not crowd ribs when browning. Place ribs in crock pot.
Brown vegetables and place in crock pot.
Deglaze pan with wine and pour over ribs. Add herbs, chicken stock and cook on low for 8-10 hours. When the ribs are done, remove then from broth and put in container, cover with chicken broth and refrigerate.
Strain cooking broth and put in container in refrigerator overnight.
The next morning, scrape fat from broth.
Reheat short ribs in chicken broth.
Reduce the reserved cooking broth to intensify flavor.
Serve short ribs over polenta and potatoes, top with reduced broth, tomato and olive compote and fried leeks.
Fried julienne leeks
3-4 leeks
Approx 1-2 in of cooking oil in pot
Use white and light green portion of leeks
Julienne the leeks and fry in hot oil until browned
Drain on paper towels and salt while hot. Store in container for up to one day.
Wednesday:
Zucchini Latkes
Grilled Kielbasa*
Recipe: Zucchini Latkes
Zucchini Latkes fromSmitten Kitchen are the best I have ever had. I have 4 large freezer bags full of small freezer bag of grated zucchini. One tip that really helps in making the latke batter- the batter tends to be quite "weepy" and wet so I put the batter in a big bowl and push it to one side. Then I take several wadded up paper towels and put it in the other side of the bowl. This wicks the moisture out of the batter as it flows to the bottom of the bowl.
Thursday:
Slow Cooker Chicken Cacciatore
Spaghetti*
Green Beans tossed with Greek Salad Dressing*
Recipe: Slow Cooker Chicken Cacciatore
2-3 lbs. chicken pieces, breasts, thighs and drummies*
3TBS flour*
2 TBS olive oil*
2 garlic cloves*
1 medium onion cut in slices*
1 green pepper, cut in slices
1 jar basil and tomato spaghetti sauce
1/2 cup dry red wine
1-2 TBS tomato paste, if needed
salt and pepper
Combine flour 1 tsp of salt and 1/2 tsp pepper in large zip lock bag. Add chicken, close and shake.
In a large skillet, heat oil over medium heat. Add chicken and brown on all sides. Remove to slow cooker.
Add onions and peppers to skillet and cook till translucent and slightly browned, about 5 minutes. Add crushed garlic and cook for 1 additional minute. Remove vegetables to slow cooker. Deglaze pan with wine. (Make sure the fire is off when adding wine to your pan, then turn flame back on to deglaze.) Add spaghetti sauce and stir. Take pan off heat and add to slow cooker. Cook on low for 8 hours or until chicken is done, but not dry. If sauce is too thin, add 1-2 TBS tomato paste and cook on high for 30 minutes.Serve in a large bowl over spaghetti.
Friday:
Orange Rosemary Pork Cutlets
Fried Cabbage*
Garlic Mashed Potatoes (leftovers from Tuesday)
Recipe: Orange Rosemary Pork Cutlets
I have pork medallions in the freezer and lots of clementines in the frig. Perfect for an easy and flavorful dinner. http://www.cooksrecipes.com/pork/orange-rosemary_pork_cutlets_recipe.html
Saturday:
Out To Dinner
Sunday: Soup Day
Creamy Chicken Vegetable Soup
Homemade Bread
Recipe: Creamy Chicken Vegetable Soup and Homemade Bread
Thanks to Allie and Pattie at http://bramasoletoyearnforthesun.blogspot.com/2010/01/creamy-chicken-vegetable-soup.html. I have found a new and delicious soup. And yummy homemade bread. Comfort food and wonderfully filling. I'll have some left over for lunches, too.
I have chicken, veggies, wine, stock, puffed pastry and creamed corn as well as the herbs.
Many of my days this week will be from sun up to sun down and it is nice to know that a couple of my dinners will be ready and waiting when I come home! Have a happy, healthy and positive week!
I am joining I'm An Organizing Junkie for Menu Monday.
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