Menu Plan: Jan 31- Feb 7, 2010

SG Menu Plan:

I am continuing my Eating From My Freezer/ Pantry Challenge. And I am sure that you are as tired of hearing about it as I am doing it! But, I am perservering until the end. This week I am using some of my pantry items. With a little friendly help from some web sites and creative blogs I am whipping up some new and delicious meals! Astrisk (*) items are in my freezer and pantry.

Monday:
Out To Dinner With The Girls! YEA!!!

Tuesday:
Tuna Noodle Casserole
Oven Roasted Broccoli in Garlic Oil

Recipe: Tuna Noodle Casserole
This is an easy pantry friendly recipe from recipetips.com. I have the tuna, noodles, cream of mushroom soup and fried onions.

Wednesday:
Lasagne and Chicken Roll-Ups
Steamed Spinach  Splashed with Sherry Vinegar

Recipe: Lasagne and Chicken Roll-ups
l box lasagna noodles*
2 cups cooked and shredded chicken ( I am using chiken tenders and making extra for tomorrow's recipe) *
1 15 oz. container of Ricotta cheese
2 cups shredded mozzarella cheese, divided*
1/2 cup shredded parmesan cheese*
1 egg*
3 TBS fresh chopped parsley*
1 tsp salt
1/4 tsp pepper
14 oz. jar of marinara sauce*
1 small jar alfredo sauce ( 1 cup)

Preheat oven 350 degrees.
Cool lasagna noodles according to directions. Drain and place on a sheet pan spritzed with cooking spray.

Mix ricotta cheese, 1 1/2 cups mozzarella cheese, parmesan cheese and egg.  When well incorporated, add chicken, parsley salt and pepper and mix gently.

To Assemble:
Mix marinara sauce and alfredo sauce together in a bowl.
Pour 1/2 sauce in the bottom of a baking dish and spread evenly.
Spread 1-2 heaping TBS cheese/chicken mixture on a lasagna noodle and roll up. You can secure with a toothpick. (Remove before serving) Put in baking dish on top of sauce. Continue filling and rolling each lasagna noodle.  When all noodles are in the baking dish, pour remaining sauce over roll ups and top with 1/2 cup mozzarella.

Bake roll up for 45 minutes.

Thursday:
Tortilla Soup*
Mexican Explosion Salad

The Soup is a dry mix that I add chicken broth, cooked chicken* and salsa.

Recipe:
Mexican Explosion Salad is from an earlier menu plan at StoneGable.

Friday:
Shrimp With Tomato Cream Sauce
Greek Salad

Recipe: Shrimp With Tomato Cream Sauce
This delicious looking recipe is from a great blog called Haden News. I can't wait to make this! Thanks,Kendra!
I have shrimp, pene and tomato sauce.

Saturday: Jacquie and Jonathan here!
Chicken Bangladesh
Roasted Aspargus With Grated Parmasen Cheese
Tiramisu

Recipe: Chicken Bangladesh
Chicken Bangladesh is a childhood favorite of my children. Easy and very tasty and perfect for when the kids come home!
6-8 large cooked boneless, skinless chicken breasts, cubed
1- 8 oz. sour cream (I sometimes use a little more)
1 can cream of mushroom soup
1 large pkg. Stove Top Stuffing

Preheat oven 350 degrees.
Make large pkg. Stove Top Stuffing mix according to directions for 12 servings. Set aside.
Mix sour cream and cream of mushroom soup in a large bowl. Set aside

Put chicken in a large baking dish. Top chicken with sour cream/soup mixture. Spread evenly. Top with Stove Top Stuffing- evenly distributed over the top. Bake for 30-40 minutes until bubbling hot and slightly browned.

Recipe: Tiramisu: Jacqueline's favorite!
I love Emerile Lagosse's tiramisu recipe. It is a bit cumbersome and work intensive but it is well worth the effort for a festive ocassion!

Sunday: Soup Day
Nani's Homemade Vegetable Soup
Homemade Bread

Recipe: Nani's Vegetable Soup
Nani was my wonderful hungarian grandmother. She had an eighth grade education and went to work as a cook. She married and had 4 children. My grandmother lost her oldest son when he was 3 1/2 and her husband when she was 35. She went to work to support her family when it was not popular or usual. During WW2 she worked in a steel factory, replacing men who went to war and after the war worked in food services until she retired. I adored my grandmother! She was kind and steady and a very, very good cook.
This is her veggie soup recipe. I do not have exact measurments. I learned by watching. Just do it! It is not...rocket science.
This soup, made just like Nani, takes a good part of the day. But it tastes like you fussed all day. If you have an afternoon at home this is well worth your time! This is my most requested soup.

3 TBS vegetable oil *
4 soup bones, with meat*
2 lbs stew beef meat
12 cups water (more if pot gets to crowded)
beef bullion- 3 TBS or to make a rich broth*
1 cup dry assorted beans- rinsed*
1/4 cup barley*
2 onions peeled and cut into small pieced*
4 ribs celery, cut into small pieces*
6 large carrots, cut into small rounds*
1 large can (28oz or larger) crushed tomatoes*
1/2 head green cabbage, chopped into small chunks
1 1/2 cups fresh green beans, cut into 1/2 inch pieces
1 med. bag frozen corn*
2 turnips, peeled, cut into small pieces ( do use them, even if you never had before- they give great flavor!)
3 potatoes, peeled, cut into small pieces*
1/2 cup dry macaroni noodles*
1/4 cup alphabet noodles*
1 med. bag frozen peas (I almost forgot them- No peas for me, please! I am a no pea cook!)

In a very large stock pot, heat oil over medium heat and add soup bones. Cook until brown on both sides. Remove. Add stew beef and cook untl browned on all sides. Do not crowd the pot. If necessary work in batches. Add soup bones and beef back to stock pot. Add water and simmer uncovered- do not boil. Simmer for 1  hours, skimming off any scum. Add bullion and taste broth. This broth should be delicate, tasty and beefy. If not adjust with bullion.

Add assorted beans and barley. Cook for 1/2 hour.

While broth is simmering add onions, celery and carrots. Simmer for 20 minutes. Add tomatoes,cabbage and green beans and simmer for 15 minutes.  Add corn,peas (if you must!)  turnips and potatoes and simmer for 20 minutes. Add macaroni and simmer for 10 minutes Add alphabet noodles, mix and turn off heat. Let soup sit and let alphabet noodles cook in hot soup.

You can simmer things a little longer- just not till they get mushy.
Serve with homemade bread.

Have a Great Week!
I am participating in Menu Monday at Organizing Junkie.

Cinnamon Flavored Hard Candy

Pink Saturday:

Today I saw a Valentine's display at the grocery store. It was impressive! Among all the red and pink candies, chocolate goodies and every sort of heart, I found a bag of cinnamon heart candy! You know, those red, burn your mouth delicious candies. Yummy! No, I didn't buy them, but came right home and made my own homemade version. Although not heart shaped, my candy is crunchy, hot pink and tastier than its store bought counterpart.

I am giving these candies as gifts for some sweet people on my Valentine list! And I am sharing my recipe with you. They are so easy to make and very fun too!

*There are just two precautions if you are making them. First, keep a bowl of ice water by you when you are working with sugar mixtures and heat- any surgar that gets on you will burn and you need to immediately immerse the affected area in the ice water.. And second, make sure you take the sugar mixture off of the flame and DO NOT breathe in or get your face near the mixture when you add the cinnamon oil. This can be dangerous.

Recipe:
2 cups sugar
1 cup water
1/2 cup light corn syrup
1/4 to 1/2 teaspoon cinnamon oil (oil, not flavoring. Oil can be found in cake decorating stores, and pharmacies)
1/2 teaspoon red food coloring (I used pink food coloring paste from Wilton's)
1 lb. bag of confectioner's sugar

Evenly distribute the confectioner's sugar in a large sheet pan. Set aside.

In a large saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Once it boils do not stir and cook over medium-high heat until  candy thermometer reads 310° (hard-crack stage). Remove from the heat. KEEPING FACE AWAY FROM THE SUGAR MIXTURE, stir in cinnamon oil and food coloring. DO NOT GET YOUR FACE NEAR THE MIXTURE OR BREATHE IN THE FUMES, THE SMELL IS VERY STRONG.

Immediately pour onto a powdered sugar covered sheet pan. Gently roll the pan to spread. Let stand at room temperature until cool.

Gently hit cooled candy with a knife handle and crack it, or pick up and crack into bite size pieces.

Roll candy in confectioners sugar to prevent sticking. Yield: 1 pound. So pretty!

Package in cellophane and tie with a pretty bow!
Share with someone you LOVE.

I am participating in Pink Saturday. Thanks to my friend Beverly for hosting this wonderul weekly event.

Herbed Scrambled Eggs With Cheese In Toast Cups

Beautiful Beginnings:

This week my friend Cathy came for breakfast. I set up a little table in my living room. See the tablescape
HERE.

I served delicious eggs laced with fresh herbs and cheese in crispy toast cups.

Recipe: Herbed Scrambled Eggs With Cheese In Toast Cups

Recipe:Toast Cups:
White bread
butter

Preheat oven 350 degrees. Butter white bread. I call this kind of bread "bunny bread".

Press bread, butter side down, into the cups of a muffin pan. Make sure the crust of the bread is arranged in an open position .

Bake cups in oven for 20 minutes.  Remove cups from muffin pan. Set aside.  Toast cups will be slightly browned and very crisp. Cups can be made a day ahead and re-warmed.

Recipe: Herbed Scrambled Eggs With Cheese In Toast Cups

Serves 4

8 large eggs

3/4 cup egg beaters or egg substitute

1/2 cup milk

salt and pepper

1/2 -3/4 cup grated cheese (I used sharp cheddar, I had it on hand. Fontina would be delicious)

fresh herbs, finely chopped- about 3 TBS (I use fresh chives and parsley- this is my favorite combo)

2 TBS butter

Break eggs into a large bowl. Add egg beaters and milk. Add a pinch of salt and pepper. Whisk vigorously until smooth amd full of air.

Heat butter in a large skillet. Watch it carefully so it does not burn. Add eggs and keep stirring. You want them to scramble and not solidify like an omlet. When eggs are developing into small clumps and there is no liquid eggs in the pan, gently stir in fesh herbs and cheese. Keep on heat just until grated cheese is melted.

Plate toat cups, and over fill with eggs. Let the eggs spill over the cups onto the plate. Top with fresh herbs.

Enjoy!

I am joining Foodie Friday, hosted my Michael Lee, at Designs By Gollum.

Breakfast Tablescape

Breakfast with A Friend:

I have wonderful friends! And spending time with them is something I give high priority. My dear friend Cathy came for breakfast today. We carved out a couple of precious hours to catch up and encourage eachother.

I wanted to make a special breakfast for us. Setting a little table near the windows in my living room, gave us a sun-drenched atmosphere to enjoy our time together. (Several people have commented about the portrait- it is of my daughter Jacqueline. She was a ballerina for years and in this picture she was 12)

My beloved Floragold dishes were the inspiration for this table. Passed down from my grandmother, they are sentimental favorites! Floragold was manufactured by the Jeanette Glass Company in 1950. They are a hybrid glass. Not actually depression glass or carnival glass, but in a class all their own. Floragold is also know as "Louisa".

My favorite pieces of Floragold are the little dinner plates. Just 8 1/2 inches square, they are petite and detailed. The amber gold color in these ornate dishes has a slight iredescent sheen.

The little "ice tea" cups are filled with orange juice this morning. I love the square base on the cups. The bases of the sherbert glasses are also square. I have collected piece over the years and many pieces mirror this square theme.

Floragold is quite limited in variety of pieces. But what it lacks in varitey it makes up in style. The sugar bowl and creamer have the distinctive square bottoms. I love the domed lid of the sugar bowl. The silver sugar spoon was a gift from my mother-in-law.

I found this butter dish in an antique shop. A little worse for wear, it still stole my heart! The butter knife is from my mother.

We are having yummy Butter Rum Muffins. To give them a little extra importance (oh, they really deserve it!) they are elevated in domed glass pedestals. These giant muffins sit in a little fun fluff just for sass!

The table cloth and napkins are also from my grandmother.  They are a heavy white damask. My grandmother would have been 101 on Jan 24th. Her memory is always with me in the treasures she has passed on to me.

I used silver napkin rings to make big feminine bows from the napkins.

White tulips and small orchids closely matching the color of  the Floragold grace the center of the table in a slender vase. I found this vase in an antique shop. It is not floragold but the color was right. The vase sits in a Floragold candy dish.

Cathy and I drank far too much coffee, saved our muffins for lunch and solved all the world's problems as the two hours flew by!

The Menu:

Fresh Squeezed Orange Juice

Coffee

Mixed Berries

Butter Rum Muffins

Herbed Scrambled Eggs with Cheese In Toast Cups

Hickory Smoked Bacon

I am posting the recipe for the eggs in toast cups for Foodie Friday.

I am joining Susan at Between Naps On The Porch for Tablescape Thursday. Join In!

Menu Plan: Jan 25- 31, 2010

Menu: Jan 25-31, 2010

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.

A Blogger's Rest Stop- Pink Saturday

Help And Encouragement For Bloggers:



I feel like I just found a gold mine! Or stumbled across a great secret of the ages! And I am so excited to share the wealth.  While visiting other blogs this week I found this wonderful site that is like a support system for fellow bloggers.The Secret Is In The Sauce is a website designed for women bloggers to encouraging, support and educate us.   This site is full of PINK ATTITUDE!

The site facilitates meeting other bloggers. Through "Todays Featured Blog", SITS followers are encouraged to visit  blogs and leave a comment. And you know how we all love comments! Building friendships and giving exposure to our blogs are great benefits of SITS.

Another benefit of this fabulous site is the Hints and Tips section.  There are inspirational bloggy tips this week such as: "Showcasing Your Best Post" and "Catching Peoples Attention And Increasing Page Ranking". But that's not all... Every Saturday's  featured blogs give fantastic insider tips for more successful blogging!

Their Best Of section features really great blogs to read in humor, family, decorating/ craft, non-mommy blogs and recipe catagories.

I'm sure there is much more- but I am still discovering all this great site has to offer. I became a follower on my first visit! I can't believe I had not found this earlier. I didn't get the MEMO! So, this is your memo if you have not been to visit SITS- GO! If you blog you really need to check out this site! And join the almost 4,500 followers (look for the button at the top of this post on follower's sites) supporting and being supported by this great blog!

Happy Pink Saturday to EVERYONE!!!

I am joining Beverly at How Sweet The Sound for Pink Saturday. This is another MUST SEE! Thanks Beverly!

White Serenade is a Pink Saturday blog that is one to see. Beautiful, artful and so very creative.  A wonderful new find for me... and you, too!