I really wanted to make spaghetti this week. Just plain, ol' ground beef and tomato sauce spaghetti. I was looking and looking through my cookbooks for a recipe, and finding very creative, wonderful things to do with spaghetti noodles and tomatoes, but no basic, no-frills recipe, until I looked at my Klutz Kids Cookbook, and found the recipe I learned on as a kid. Woo-hoo! "Ready Spaghetti" to the rescue! :D Isn't it funny how these things work sometimes?
I'm curious about how the brats in beer sauce will turn out . . . I found bratwurst on sale and had no idea what to do with it. I'd just serve it with sourkraut, but my husband hates sourkraut (why? why?), so that was out. Brats 'n' beer, here we come!
Then on Thursday, we're jumping into sophistication with a snazzy-looking recipe from Cooking Light - I feel like I'm all over the place on this week's menu. Check back to see how it all turns out! I'll be posting pictures and results all through the week.
Monday: Bratwurst in Beer Sauce
Tuesday: freezer meal
Wednesday: Ready Spaghetti
Thursday: Sesame Brown Rice with Shredded Chicken and Peanuts
Friday: Pumpkin Bean Soup with corn muffins
Saturday: bean burritos!
Here's the recipe for the Pumpkin Soup, which my notes say I got from Better Homes and Gardens. I can't find the recipe on their site though, so here it is:
-15 oz. can pumpkin
-14 oz. can coconut milk
-15 oz. can cannellini beans, drained
-14 oz. can chicken broth
-1 tsp. dried sage
-salt and ground black pepper
-fresh lime slices
1) In medium saucepan, combine pumpkin, coconut milk, beans, broth and sage. Heat through.
2) Season to taste with salt and pepper. Serve and drizzle with lime. Serves 4.
You have to like the ingredients in it to like this soup, but we like it very much indeed. And it's a cinch to make and pretty healthy. And surprisingly tasty. Don't forget the limes though.
For more great menus, check out Org Junkie!
peace of Christ to you,
Jessica Snell
Showing posts with label Menu Plan Monday. Show all posts
Showing posts with label Menu Plan Monday. Show all posts
Sunday, June 17, 2007
Menu Plan Monday
I really wanted to make spaghetti this week. Just plain, ol' ground beef and tomato sauce spaghetti. I was looking and looking through my cookbooks for a recipe, and finding very creative, wonderful things to do with spaghetti noodles and tomatoes, but no basic, no-frills recipe, until I looked at my Klutz Kids Cookbook, and found the recipe I learned on as a kid. Woo-hoo! "Ready Spaghetti" to the rescue! :D Isn't it funny how these things work sometimes?
I'm curious about how the brats in beer sauce will turn out . . . I found bratwurst on sale and had no idea what to do with it. I'd just serve it with sourkraut, but my husband hates sourkraut (why? why?), so that was out. Brats 'n' beer, here we come!
Then on Thursday, we're jumping into sophistication with a snazzy-looking recipe from Cooking Light - I feel like I'm all over the place on this week's menu. Check back to see how it all turns out! I'll be posting pictures and results all through the week.
Monday: Bratwurst in Beer Sauce
Tuesday: freezer meal
Wednesday: Ready Spaghetti
Thursday: Sesame Brown Rice with Shredded Chicken and Peanuts
Friday: Pumpkin Bean Soup with corn muffins
Saturday: bean burritos!
Here's the recipe for the Pumpkin Soup, which my notes say I got from Better Homes and Gardens. I can't find the recipe on their site though, so here it is:
-15 oz. can pumpkin
-14 oz. can coconut milk
-15 oz. can cannellini beans, drained
-14 oz. can chicken broth
-1 tsp. dried sage
-salt and ground black pepper
-fresh lime slices
1) In medium saucepan, combine pumpkin, coconut milk, beans, broth and sage. Heat through.
2) Season to taste with salt and pepper. Serve and drizzle with lime. Serves 4.
You have to like the ingredients in it to like this soup, but we like it very much indeed. And it's a cinch to make and pretty healthy. And surprisingly tasty. Don't forget the limes though.
For more great menus, check out Org Junkie!
peace of Christ to you,
Jessica Snell
I'm curious about how the brats in beer sauce will turn out . . . I found bratwurst on sale and had no idea what to do with it. I'd just serve it with sourkraut, but my husband hates sourkraut (why? why?), so that was out. Brats 'n' beer, here we come!
Then on Thursday, we're jumping into sophistication with a snazzy-looking recipe from Cooking Light - I feel like I'm all over the place on this week's menu. Check back to see how it all turns out! I'll be posting pictures and results all through the week.
Monday: Bratwurst in Beer Sauce
Tuesday: freezer meal
Wednesday: Ready Spaghetti
Thursday: Sesame Brown Rice with Shredded Chicken and Peanuts
Friday: Pumpkin Bean Soup with corn muffins
Saturday: bean burritos!
Here's the recipe for the Pumpkin Soup, which my notes say I got from Better Homes and Gardens. I can't find the recipe on their site though, so here it is:
-15 oz. can pumpkin
-14 oz. can coconut milk
-15 oz. can cannellini beans, drained
-14 oz. can chicken broth
-1 tsp. dried sage
-salt and ground black pepper
-fresh lime slices
1) In medium saucepan, combine pumpkin, coconut milk, beans, broth and sage. Heat through.
2) Season to taste with salt and pepper. Serve and drizzle with lime. Serves 4.
You have to like the ingredients in it to like this soup, but we like it very much indeed. And it's a cinch to make and pretty healthy. And surprisingly tasty. Don't forget the limes though.
For more great menus, check out Org Junkie!
peace of Christ to you,
Jessica Snell
Sunday, June 10, 2007
Menu Plan Monday: Back to Normal Life
That picture shows you the kind of cooking I did this weekend; my husband and I got to camping (just the two of us! thanks Mom and Dad!) for our anniversary, and I rediscovered the truth that all you really need for a good meal is bacon, a cast iron skillet, and a good fire. Oh, and maybe some eggs and bread. :)
But it's back to normal life, and here's what we're eating this week:
Monday: Twice-Baked Potatoes
Tuesday: freezer meal
Wednesday: Corn-Sausage Chowder
Thursday: cauliflower curry w/ pita bread
Friday: dinner @ folks
Saturday: frittata with tomatoes and feta (I might make this on Tuesday, and do a freezer meal on Friday, I'm not sure)
I got the link to the cauliflower curry from someone else's blog a Monday or two ago, and I'm sorry I don't remember who, because I'd like to credit you for the link! But I'm really looking forward to making it, it looks just splendid.
For more great menus, visit Organizing Junkie
Have a great week, and remember to check back here to see how the recipes turn out!
peace of Christ to you,
Jessica Snell
Monday, June 4, 2007
Menu Plan Monday
Today I have a few fewer magazine recipes, because I'm trying out a cookbook recommended to me by Amber: Vegetarian Cooking for Everyone, by Deborah Madison.
So, here's the menu for this week:
Monday: Rosemary Focaccia sandwiches with ricotta, tomato, cucumber and dressed greens
Tuesday: freezer meal
Wednesday: Coconut Milk Pudding Rolls, with sausage and fruit
Thursday: Spicy Chickpeas with Ginger, over rice
Friday: dinner @ folks'
Saturday: Frittata with Tomatoes and Feta, with toast.
Last week's Cheesy Spinach Bake was a hit: warm and satisfying food, that.
And here's a recipe I cooked up last night, riffing on Vegetarian Times' Linguine with Black Bean Sauce:
1) Cook about a pound of whole wheat spaghetti according to package directions. Drain and set aside.
2) In a blender, puree one can drained black beans, one cup broth and about 1/2 cup rinsed fresh basil leaves.
3) In a large skillet, sautee one chopped onion and half a head minced garlic in olive oil. Add about 2 cups chopped bell pepper (frozen, if desired) and saute for a minute. Add pureed bean mixture and 1 1/2 cups frozen peas to skillet, heat through. Turn off heat and mix in cooked spaghetti noodles. Serve with parmesan cheese to sprinkle on top, if desired.
Enjoy! and check back here to see how it all turns out.
For more great menus, visit Org Junkie's site.
peace of Christ to you,
Jessica Snell
So, here's the menu for this week:
Monday: Rosemary Focaccia sandwiches with ricotta, tomato, cucumber and dressed greens
Tuesday: freezer meal
Wednesday: Coconut Milk Pudding Rolls, with sausage and fruit
Thursday: Spicy Chickpeas with Ginger, over rice
Friday: dinner @ folks'
Saturday: Frittata with Tomatoes and Feta, with toast.
Last week's Cheesy Spinach Bake was a hit: warm and satisfying food, that.
And here's a recipe I cooked up last night, riffing on Vegetarian Times' Linguine with Black Bean Sauce:
1) Cook about a pound of whole wheat spaghetti according to package directions. Drain and set aside.
2) In a blender, puree one can drained black beans, one cup broth and about 1/2 cup rinsed fresh basil leaves.
3) In a large skillet, sautee one chopped onion and half a head minced garlic in olive oil. Add about 2 cups chopped bell pepper (frozen, if desired) and saute for a minute. Add pureed bean mixture and 1 1/2 cups frozen peas to skillet, heat through. Turn off heat and mix in cooked spaghetti noodles. Serve with parmesan cheese to sprinkle on top, if desired.
Enjoy! and check back here to see how it all turns out.
For more great menus, visit Org Junkie's site.
peace of Christ to you,
Jessica Snell
Sunday, May 27, 2007
Menu Plan Monday: Chickpea-Potato Curry
So, my husband told me I'm a "spice cook" - that I choose to cook things based on the spices in the recipe. And tonight, I got confirmation of that. I had Emily over, and cooked her a curry (which she liked - thanks, Em!), and when she asked me what was in it, my answer was something along the lines of "Well, there's potatoes and chickpeas and onions . . . and then there's jalapenos, ginger, garlic, cilantro, coriander, garam masala, curry powder . . ." yep. The recipe was mostly spices.
Therefore, following this menu is the recipe for my chickpea-potato curry. I got the basic recipe out of "the best ever Indian" cookbook, but I tweaked it. And here's the menu:
Monday: Spinach-Cheese Bake and blueberry muffins
Tuesday: freezer meal
Wednesday: Black Beans and Rice
Thursday: Chickpea-Potato Curry
Friday: dinner at folks'
Saturday: huevos rancheros tostadoes
For more menus, visit Org Junkie. And now, the Chickpea/Potato Curry:
-4 T. vegetable Oil
-2 onions, sliced in half rings
-2-3 t. minced fresh gingerroot
-1-2 t. curry powder, to taste
-1-2 t. garam masala, to taste
-1 t. powdered coriander
-2 jalapenos, seeded and minced.
-1/4 c. minced fresh cilantro
-2/3 c. water, more as needed
-2-3 potatoes, diced
-1 can chickpeas, drained
-salt, to taste
1) Heat oil over med-high heat, add onions, and saute till golden. Reduce heat to med-low, and add the ginger, curry, garam masala, coriander, jalapenos and cilantro. Stir-fry for 2-4 minutes.
2) Add 2/3 cup water to pot and stir to mix.
3) Add potatoes and chickpeas to pan. Cover and let simmer, stirring occasionally, for 5-7 minutes, or until potatoes are tender. Add more water as needed, to make curry saucey.
4) When potatoes are tender, turn off burner, and serve hot. (Being careful, 'cause, um, it's hot!)
As always, check back here to see how the recipes turn out! (And check out last week's yumminess.)
peace of Christ to you,
Jessica Snell
Therefore, following this menu is the recipe for my chickpea-potato curry. I got the basic recipe out of "the best ever Indian" cookbook, but I tweaked it. And here's the menu:
Monday: Spinach-Cheese Bake and blueberry muffins
Tuesday: freezer meal
Wednesday: Black Beans and Rice
Thursday: Chickpea-Potato Curry
Friday: dinner at folks'
Saturday: huevos rancheros tostadoes
For more menus, visit Org Junkie. And now, the Chickpea/Potato Curry:
-4 T. vegetable Oil
-2 onions, sliced in half rings
-2-3 t. minced fresh gingerroot
-1-2 t. curry powder, to taste
-1-2 t. garam masala, to taste
-1 t. powdered coriander
-2 jalapenos, seeded and minced.
-1/4 c. minced fresh cilantro
-2/3 c. water, more as needed
-2-3 potatoes, diced
-1 can chickpeas, drained
-salt, to taste
1) Heat oil over med-high heat, add onions, and saute till golden. Reduce heat to med-low, and add the ginger, curry, garam masala, coriander, jalapenos and cilantro. Stir-fry for 2-4 minutes.
2) Add 2/3 cup water to pot and stir to mix.
3) Add potatoes and chickpeas to pan. Cover and let simmer, stirring occasionally, for 5-7 minutes, or until potatoes are tender. Add more water as needed, to make curry saucey.
4) When potatoes are tender, turn off burner, and serve hot. (Being careful, 'cause, um, it's hot!)
As always, check back here to see how the recipes turn out! (And check out last week's yumminess.)
peace of Christ to you,
Jessica Snell
Sunday, May 20, 2007
Menu Plan Monday
Monday: Not Your Mother's Chicken Soup
Tuesday: freezer meal
Wednesday: Spring Pea Tarts
Thursday: Easy Chicken Adobo with rice
Friday: dinner at folks'
Saturday: Tomato & Cheese Strata
This is a week full of experiments! I don't think I've made any of the above-linked recipes before. Check back later in the week to see how they turn out; and take a peek at the archives for past experiments - and maybe to get some ideas for your next menu or two. :D
I'm pretty sure Saturday's recipe, for Tomato and Cheese Strata, comes from Womans Day, but I can't find a link for it, so here's the recipe:
-10 slices white sandwich bread
-4 tomatoes cut in 1/2-inch-thick slices
-1 cup shredded Cheddar cheese (4 oz.)
-4 scallions, trimmed and sliced
-4 large eggs
-2 cups milk
-1/2 tsp. salt
1) Lightly grease an 8 inch square baking dish.
2) Place four slices bread over bottom of dish. Arrange half the tomatoes, cheese and scallions on top. Cover with remaining 6 slices bread (overlapping) and rest of the tomatoes, cheese and scallions.
3) Whisk eggs in a large bowl to mix yolks and whites. Add milk and salt; whisk until blended. Pour over bread, cover and refrigerate at least two hours or up to 24 hours.
4) Heat oven to 350 degrees. Uncover and bake strata 40-45 minutes until puffed and golden, and a narrow knife inserted near center comes out clean.
The recipe notes that a) this is a good one to make ahead of time, b) bread that's stale works fine in this recipe and c) the tomatoes should be cored. But, frankly, I don't hold with coring tomatoes, so I say take all the advice but the last. :D
Check out Laura at Organizing Junkie for more great menus!
peace of Christ to you,
Jessica Snell
Tuesday: freezer meal
Wednesday: Spring Pea Tarts
Thursday: Easy Chicken Adobo with rice
Friday: dinner at folks'
Saturday: Tomato & Cheese Strata
This is a week full of experiments! I don't think I've made any of the above-linked recipes before. Check back later in the week to see how they turn out; and take a peek at the archives for past experiments - and maybe to get some ideas for your next menu or two. :D
I'm pretty sure Saturday's recipe, for Tomato and Cheese Strata, comes from Womans Day, but I can't find a link for it, so here's the recipe:
-10 slices white sandwich bread
-4 tomatoes cut in 1/2-inch-thick slices
-1 cup shredded Cheddar cheese (4 oz.)
-4 scallions, trimmed and sliced
-4 large eggs
-2 cups milk
-1/2 tsp. salt
1) Lightly grease an 8 inch square baking dish.
2) Place four slices bread over bottom of dish. Arrange half the tomatoes, cheese and scallions on top. Cover with remaining 6 slices bread (overlapping) and rest of the tomatoes, cheese and scallions.
3) Whisk eggs in a large bowl to mix yolks and whites. Add milk and salt; whisk until blended. Pour over bread, cover and refrigerate at least two hours or up to 24 hours.
4) Heat oven to 350 degrees. Uncover and bake strata 40-45 minutes until puffed and golden, and a narrow knife inserted near center comes out clean.
The recipe notes that a) this is a good one to make ahead of time, b) bread that's stale works fine in this recipe and c) the tomatoes should be cored. But, frankly, I don't hold with coring tomatoes, so I say take all the advice but the last. :D
Check out Laura at Organizing Junkie for more great menus!
peace of Christ to you,
Jessica Snell
Sunday, May 6, 2007
Menu Plan Monday
I'd like to point out that though the first meal sounds boring, it's actually the one I'm most excited about: it is, to quote the article I clipped it from, an example of "the Chinese technique of red cooking - braising meat in a flavorful combination of soy sauce, ginger, alcohol, and spices." Mmmmm. It's also to be my first chance ever to use Chinese five spice powder, and I've been curious about that for awhile. Aaah! Cooking is so exciting! (I'm such a nerd.)
Monday: Chicken and Potatoes over Sauteed Spinach
Tuesday: freezer meal
Wednesday: Oodles of Gingery Noodles
Thursday: Sausage and Pepper Calzones
Friday: dinner at folks'
Saturday: bagel melts
Yum, it's gonna be a good week! Check back here later in the week for pictures and reviews of how the recipes turned out! And check out Org Junkie for more yummy menus!
peace of Christ to you,
Jessica Snell
Monday: Chicken and Potatoes over Sauteed Spinach
Tuesday: freezer meal
Wednesday: Oodles of Gingery Noodles
Thursday: Sausage and Pepper Calzones
Friday: dinner at folks'
Saturday: bagel melts
Yum, it's gonna be a good week! Check back here later in the week for pictures and reviews of how the recipes turned out! And check out Org Junkie for more yummy menus!
peace of Christ to you,
Jessica Snell
Sunday, April 29, 2007
Menu Plan Monday
Mmm. Tonight I watched "The Queen" with a couple of friends, and for the occasion I made a chocolate mint pudding. I'll have to post a recipe link to it tomorrow; it was scrumptious. (And the movie was good too.)
But now it is time for Menu Plan Monday, thanks to Org Junkie! Visit her to browse more menus.
Here's what we're having (I hope) this week:
Monday: Sausage, Apple and Cheddar Bread Pudding
Tuesday: freezer meal
Wednesday: African Chickpea and Spinach Soup & cornbread
Thursday: Asian Spaghetti
Friday: dinner at folks
Saturday: pasta w/ ham & Rosemary & Garlic White Sauce and broccoli normandy (Rosemary and Garlic White Sauce adapted from this recipe)
I do recommend the above white sauce, if you want something more interesting than alfredo for your pasta. It's pretty easy to make, and the rosemary-infused milk makes it special. (Totally easy too, you just use the microwave.)
Check back for pictures of the linked recipes! (And check this week's back posts for pictures of last week's - the baked tomatoes and the Indian Chicken Casserole turned out really well!)
-Jessica
p.s. Sadly, I didn't make the Better-than-ever Beef Enchiladas on Thursday because, well, my mother-in-law offered to buy us dinner. (Okay, not so sad!) But since I had the beef defrosted, I cooked it up anyway, and froze it, and am thinking about making it on Sunday night, if it turns out that my weekly dinner with my girlfriends is at my place (I think it is). So, I'm still planning on making that one, it was just replaced with taquitos and powdered donuts this week (um, the kids picked the menu? oh, okay, we did . . . powdered donuts are SOOOOO good.) :D
But now it is time for Menu Plan Monday, thanks to Org Junkie! Visit her to browse more menus.
Here's what we're having (I hope) this week:
Monday: Sausage, Apple and Cheddar Bread Pudding
Tuesday: freezer meal
Wednesday: African Chickpea and Spinach Soup & cornbread
Thursday: Asian Spaghetti
Friday: dinner at folks
Saturday: pasta w/ ham & Rosemary & Garlic White Sauce and broccoli normandy (Rosemary and Garlic White Sauce adapted from this recipe)
I do recommend the above white sauce, if you want something more interesting than alfredo for your pasta. It's pretty easy to make, and the rosemary-infused milk makes it special. (Totally easy too, you just use the microwave.)
Check back for pictures of the linked recipes! (And check this week's back posts for pictures of last week's - the baked tomatoes and the Indian Chicken Casserole turned out really well!)
-Jessica
p.s. Sadly, I didn't make the Better-than-ever Beef Enchiladas on Thursday because, well, my mother-in-law offered to buy us dinner. (Okay, not so sad!) But since I had the beef defrosted, I cooked it up anyway, and froze it, and am thinking about making it on Sunday night, if it turns out that my weekly dinner with my girlfriends is at my place (I think it is). So, I'm still planning on making that one, it was just replaced with taquitos and powdered donuts this week (um, the kids picked the menu? oh, okay, we did . . . powdered donuts are SOOOOO good.) :D
Monday, April 16, 2007
Menu Plan Monday
Yep, I fell off the wagon with blog-posting here. Mostly because my husband (hi, love!) stole our camara in order to take pretty pictures on his walk to work, and without pictures of the meals I was making, I got uninspired about posting.
But it's a new week and a new menu! Here's to more posts in the next seven days.
Speaking of the next seven days, here's what we're having here at Print to Plate:
Monday: Pumpkin-bean soup with oatmeal muffins and broiled grapefruit*
Tuesday: freezer meal & canned fruit
Wednesday: Asian-style Beef Stew With Yams, with cornbread
Thursday: Yummy Pasta Salad and canned fruit
Friday: dinner at folks
Saturday: Vietnamese Fried Rice (from the More With Less Cookbook)
Sunday: after-church picnic: crackers and cheese
*to broil grapefruit for a side dish: turn on broiler. Cut grapefruits in half and put them on cookie sheets, cut side up. Sprinkle with brown sugar. Stick under broiler for about two minutes (check often, they can burn quickly!). Take out when brown sugar is melted, and top of fruit is just beginning to brown. Serve. (These are really yummy, and if you time it right, the top will be brown, sweet and crispy, and the bottom still cool and juicy.)
Might look a little strange, but it tastes delicious. And as sides go, it's super-easy.
Happy eatin' folks!
-Jessica
But it's a new week and a new menu! Here's to more posts in the next seven days.
Speaking of the next seven days, here's what we're having here at Print to Plate:
Monday: Pumpkin-bean soup with oatmeal muffins and broiled grapefruit*
Tuesday: freezer meal & canned fruit
Wednesday: Asian-style Beef Stew With Yams, with cornbread
Thursday: Yummy Pasta Salad and canned fruit
Friday: dinner at folks
Saturday: Vietnamese Fried Rice (from the More With Less Cookbook)
Sunday: after-church picnic: crackers and cheese
*to broil grapefruit for a side dish: turn on broiler. Cut grapefruits in half and put them on cookie sheets, cut side up. Sprinkle with brown sugar. Stick under broiler for about two minutes (check often, they can burn quickly!). Take out when brown sugar is melted, and top of fruit is just beginning to brown. Serve. (These are really yummy, and if you time it right, the top will be brown, sweet and crispy, and the bottom still cool and juicy.)
Might look a little strange, but it tastes delicious. And as sides go, it's super-easy.
Happy eatin' folks!
-Jessica
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