Post Thanksgiving...Nov 27-Dec 1 2012

Oh wow....Gobble Gobble is all I can say. That was some good food for turkey day, I hope you had as much fun making and eating your Thanksgiving dinner as I did. We actually made it as a family, which was pleasantly sweet. I can honestly say that cooking with my husband and a small child, well in the past would have not been so awesome, but IT WAS GREAT. Ever since my man came home from hunting, looking very manly with his new scruff, it has been a delight to be around him, and this holiday was no different. Well enough about me, let's talk about the food, which is what we are all interested in anyway, right?

Meal One: Leftovers????? Turkey Tetrazzini, with my thanksgiving green beans
Meal Two: Seared Steaks (elk) over poached egg and roasted asparagus salads
Meal Three: Fish Taco Salads (I took two of my favorites and mixed, awesome)

Recipes:

Turkey Tetrazzini
I went to thepioneerwoman.com to get this recipe, it was really good, and a great use of leftovers, but here it is. But wait...truth be told, I messed with this one a little, I just can't help it. I am all about convenience and you have to bend a little. This is a huge portion, so I halved the recipe. Also, I omitted the butter all together, I just used HALF the bacon grease from making the bacon bits (which it doesn't say to make in the recipe, so do that step one and then just set aside for the end). Also, I didn't use Monterrey jack, I just used the shredded cheese I had in my fridge. Oh, and I didn't measure either of the cheeses, I just put about half the pasta in the dish, then sprinkled both cheeses, then the other half and topped with more cheese. One more thing, I totally forgot to use the panko, I'm sure it's great with it, but I thought it was great without.

• 1-1/2 pound Thin Spaghetti, Broken In Half
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered
• 1/2 teaspoon Salt
• 1 cup White Wine
• 1/3 cup Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives
• 1-1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs

Preparation Instructions

Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.

In a large pot, heat butter (or Half you leftover bacon grease) over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Thanksgiving Green Beans
1 lb fresh green beans, ends snapped
3 shallots, thinly sliced
1 T olive oil
1 T butter

Boil large pot of water, and prepare a large bowl with an ice bath.
Add beans to boiling water for 4 minutes, then toss them in the ice bath to shock.
Add oil and butter to large skillet over med heat. Add shallots and saute 3-5 minutes, then add beans and toss until warmed through. Add just a touch of both salt and pepper to taste, I didn't even do this, because I forgot and they we awesome, so do what you like.

Seared Steaks over poached egg and roasted asparagus salads.
So I do the asparagus, and put the pan in for the steak while they cook. Then while the asparagus is cooling a bit and the steak is in the oven and/or resting I do the eggs.
For the steaks:
Place skillet in oven, and bring oven to 500 degrees. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes.

For the poached egg and roasted asparagus salads
Snap ends of asparagus, then place on cookie sheet and drizzle with a small amount of olive oil, salt and pepper. Place in 450-500 degree oven for 5-10 minutes (depending on thickness of your spears). Remove and let cool.
In large, deep skillet bring 2 inches of water to a boil, then add 1/4 c white vinegar. Once to a boil, reduce heat slightly (you still want a boil, just not a crazy one.) Add eggs, gently, one at a time and let simmer 4-5 minutes (I do 4, I like the yolk runny). I do two eggs per salad, your choice though. Remove eggs with a slotted spoon and place on a paper towel.
Start with either a bed of arugula or salad greens, add asparagus, the eggs and then fan out sliced steaks.
Use any dressing you like, a lemony vinaigrette works good, but we sometimes use blue cheese as well.

Fish Taco Salads:
So, I wanted fish tacos, but I had prepped for the taco salads....merry the two and we have a winner folks. I will not be side-lining this recipe, I will make it for you if you come over, it's that good.
OK, take white fish..whatever you like, I had cod. Place on olive oil sprayed (I just got the sprayer at Costco, no more Pam for me baby...love that thing, and it's all shiny and cute). Anyway, place fish on there, add some sort of Cajun seasoning, we had a great carne asada seasoning so I covered it with that. Then bake at 375 for20 minutes, until fish is nice and flaky.
Now, if you have not gotten yourself the taco salad bowl makers, stop and go get them, they are fantastic....I found them at the abcdistributing website, or the airplane mag has them too. my mom gave me mine before they were cool, so I don't know where I got mine.
So, while fish is baking, toss those tortillas in to form. Then fill tortilla shell with beans, lettuce, tomato, onion, olives, avo, cheese...etc. Then top with flaked fish, sour cream and salsa.

Shopping List:
shredded turkey or chicken if you don't have leftover turkey
steaks
cod (or other white fish)
bacon
eggs
shallots
onion
garlic
asparagus
lettuce
arugula
mushrooms
avocado
tomato
green beans
cream cheese
shredded cheese (use for both pasta and taco salads)
Parmesan cheese
sour cream
thin spaghetti
panko
tortillas
frozen peas
olives (one large can, for both salads and pasta)
broth, turkey or chicken
white wine
vinegar
flour
salsa

Menu Week 11/20/11

Well, this wasn't the best week for cooking, but I did my best. We didn't really eat in a lot this week, but what we did eat was wonderful. We ate out Monday, for my birthday, then ate at the neighbors another night, then I was gone another night, so CJ made freezer pizza.

Meal One: Chile Colorado and Bean burritos
Meal Two: Butternut Squash Soup with Croutons

Recipes

Chile Colorado Burritos
now this, of course, you could just use burger meat with taco seasoning for this, but I had the chile colorado in the freezer, so that is what I used. To make the chile colorado...using pressure cooker on high brown stew meat dusted with salt, pepper and flour. Once browned a heafty coating of chili powder and one large can of el Pato and enough water to just cover meat. Seal on lid and lower heat to medium once you hear the CHCCH, then let go about 20-30 minutes.
For burritos, layer meat, beans (refried or black), cheese, sour cream, lettuce, onion, tomato and olives. Fold and enjoy!!

Butternut Squash Soup
1 onion, chopped
1 T butter
1T olive oil
1 clove garlic, pressed/chopped
1 butternut squash, med-large, peeled and cubed (the larger the squash the thicker the soup)
2-4 sprigs of fresh thyme
4 c chicken broth
salt/pepper

In dutch oven, heat butter and olive oil over med-high heat. Add onion, salt and pepper and let soften about 5 minutes, add garlic and thyme 30 seconds. Add squash and chicken stock, then bring to a boil, lower heat to simmer and cover 20-25 minutes.
Remove thyme sprigs and use immersion blender to whiz soup to a smooth consistency. If you do not have an immersion blender, then you should let the soup cool a little then add it in half batches to the blender. Then return the soup to pot and place back on burner to bring up to temperature.....GET and IMMERSION BLENDER!! The original recipe calls for 1/2 c cream at the end, but I almost always forget and I have never missed it.
Top with croutons...

Homemade Croutons:
day old bread
olive oil
spike
pepper

Using the remaining slices of the bread you cooked earlier this week..hint hint. Chop bread into cubes then toss in bag with a drizzle of olive oil, pepper and spike (salt sub.). Close bag and shake it like you mean it.
Place seasoned bread cubes on foil lined baking sheet and place in oven at 400 degrees for 20 minutes..checking after 15, then 5 then another 5 minutes if needed. I think I just turned the oven off at 20 minutes and them in there for the next ten minutes while I finished the soup. This whole process should be done when you have put the lid on the soup pot, then it all comes out at the same time.

Shopping List
Stew Meat
butternut squash
onions
tomatoes
lettuce
thyme
garlic
sour cream
shredded cheese
olives
chicken broth
el pato
chili powder
spike
day old bread
tortillas

Menu week 11/13/2011

While the husband is away, the wife will...go vegetarian..what?
So it seems like such hassle to cook for one and actually take out meat. I can't seem to find the energy for that one, so I went super veg-a-holic. However, my mom made me a soup with some turkey sausage in it, but had it been me, I would have skipped that part, with all the thawing and whatnot involved.
So the lettuce soup is funny. My mom's friend gives her lettuce from the garden, but it's hearty bitter salad lettuce, so she started adding it to soups. I thought it was a little strange, but she swears by it, so she whipped up a batch and what do you know...it is delicious, of course. She usually makes it more cream based, but she thinks I'm a health nut...you know with all my wheat breads and all, so she went broth based instead, which I do prefer.
I think cooking for one can be super fun, but you have to be a leftover kind of person...for real!!

Meal One: Squash and black bean enchilada casserole

Meal Two: Stir fried Ginger veggies over couscous, twice this week

Meal Three: Big C's lettuce soup!!! (big C is my mom, little C (me)) get it!!

Recipes

Squash and Black Bean Enchilada Casserole
1 acorn squash, cooked and mashed...see note
1 can black beans, drained and rinsed
1/2 c onions diced
2 cloves garlic
1-2 T taco seasoning
1 can diced tomatoes, drained
1 c enchilada sauce
corn tortillas
up to 1 c shredded cheese, your choice cheddar, pepper jack. etc

In skillet heat small amount of olive oil over med heat. Saute onion 3-5 minutes, add garlic for another 30 seconds then taco seasoning. Add beans and mix together, remove from heat.
In greased, or sprayed, casserole pan place 1/4 c enchilada sauce, to coat the bottom. Add a layer of corn tortillas, then 1/2 of each of the following in this order, squash, bean mixture, tomatoes, enchilada sauce and cheese. Repeat in the same order starting with a layer of corn tortillas.
Place in 350 degree oven for 20 minutes. Yummy!!

Note: there are many ways to cook a squash, but the new way I found that is amazing is in the pressure cooker. Cut the end off the squash, then cut in half and remove seeds. Place steaming tray on the bottom of the pressure cooker and place squash inside, skin side down. Add 1 1/2 c water to pot the place lid on, then cook on high. Once the thing goes, CHCHCH, turn it down to medium for 7 minutes. Place under cold water to help release pressure and it will be perfect.

Stir Fried Ginger Veggies

Any mixture of the following, a small handful of each.
Asparagus, broccoli, red pepper, cauliflower, carrot, onion and edemame
grated ginger.
1 c couscous
1 c water

Add a small amount of oil to a large skillet over med-high heat. Add in all veggies, stir fry for about 5 minutes. Then lower heat to about med, add 2 t ginger and 1/2 c water, then let steam for 2 minutes. Turn heat back up and toss veggies a couple times.

Place 1 c couscous and 1 c boiling water in bowl and top with lid or saran wrap, let set 5-10 minutes.

Serve with Braggs or soy sauce, chili sauce and Sriracha

Big C's Lettuce Soup
1/2 lb ground sausage
1/2 diced onion
1 carrot diced
1 small head of broccoli chopped
1 stalk celery
1 can stewed tomatoes, broken into smaller pieces
2 cans chicken broth
serveral hands full of shredded hearty lettuce

In dutch oven type pot brown sausage over med-high heat, add onions, carrots and celery about half way through cooking the sausage. Add tomatoes, broth, broccoli and lettuce. Bring to a boil, then lower heat and let simmer, partially covered for about 15 minutes. Add salt and pepper to taste.

Shopping List.
turkey sausage
acorn squash
onions
carrot
celery
broccoli
grated ginger
garlic
stir fry veggies
black beans
stewed and diced tomatoes
hearty lettuce, red leaf is good, or kale would be good too
chicken broth
couscous
corn tortillas
enchilada sauce
cheese
taco seasoning

Menu Nov 6-12

Seems like a light cooking week, but read on and see I made some bumbles and fixed them for you. Okay so in all actuality I made this tortellini dish by accident, but it ended up being really good, even as leftovers. But I think that is how some of the greatest meals made are created on a whim. I also finally used up all of the pea puree from last week, that stuff was awesome it just kept going. To be completely honest, we did not eat the soup and tomatoes together (though I think they would have been much better that way, thus the reason that they are set up together.) I made the tomatoes on Halloween and time got away from me, so we ate those and a hot dog...yummy right. Then the soup night I was wishing I had a little something more, so instead I ate too many chips. Therefore, for my loving readers, I give you the meal together, and make my dream come true.

Meal One: Tortellini with Sausage and arugula

Meal Two: Green Chili Soup with Stuffed Tomatoes

Recipes

Tortellini with Sausage and Arugula
1 lb tortellini
Italian sausages or bratwurst (turkey)
fresh arugula
Jar of spaghetti sauce, heated
Parmesan cheese

In skillet, put a small pat of butter or olive oil and add sausages over med heat. Sear sausages on all sides for about 5 minutes, then add a small amount of water and cover skillet to simmer about 10 minutes.
Meanwhile, boil water in large pot. Add tortellini, cook according to package, about 2-3 minutes.
Plate tortellini, top with a layer of arugula then top that with sliced sausages and sauce. Sprinkle with Parmesan cheese.

Stuffed Tomatoes:
2 hot house tomatoes
1/2 c bread crumbs
3/4 c pea puree (or 1/2 c Parmesan cheese, chopped parsley and basil, and a little olive oil to hold it together.)

Preheat oven to 425. Slice tops of tomatoes off and discard, then using a spoon, dig out the center of the tomato. Make sure all the seeds and "slime" are out.
Place tomatoes in baking dish and stuff with mixture. Sprinkle tops with additional Parmesan cheese and bake 20 minutes.

Green Chili Soup:

3-6 roasted new Mexican green chili's (canned roasted green chili's work too, but fresh is preferred)

2 c chopped onion

4 T butter

1 cl garlic

1/2 t dried oregano

2 bay leaves

3 1/2 c chicken broth

1 lb baking potatoes (2 med.) peeled and cubed

1/2 t salt

1/4 t pepper

1/3 c whipping cream

2 c Monterrey Jack cheese, shredded

In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an immersion blender. Stir in chili's and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese, tortilla chips and sour cream.

shopping list
Turkey Sausages, Bratwurst are what I used
onions
potatoes
garlic
tomatoes
arugula
basil & parsley
new Mexican green chili's
fresh tortellini
chicken broth
1/2 & 1/2
sour cream
Monterrey jack cheese
Parmesan cheese
your favorite spaghetti sauce
tortilla chips

In store for next week.
Butternut squash soup
squash and black bean enchilada casserole.
stir fried veggies over brown rice

Week of 10/30/2011

So this week was a bit crazy, I had to eat a lot of soup because I had oral surgery. Then we got a ton of Salmon so I found a new way to cook it, which is going to be my new "go to" way to cook salmon forever.

Meal One: Cauliflower Soup

Meal Two: Turkey Noodle soup

Meal Three: Seared Salmon with Pea Puree and Lemon Caper Yogurt (this meal is super easy and fast. My 4 year old basically made the puree and the sauce, minus the chopping and zesting), served with wild rice

Meal Four: Seared Salmon Stir-Fry, over brown rice (or like me mix leftover brown and wild together)

Recipes

Cauliflower Soup
I use the recipe from Rachael Ray, but I rarely make the cheddar dippers

http://www.foodnetwork.com/recipes/rachael-ray/cauliflower-soup-and-garlic-and-cheese-sourdough-dippers-recipe/index.html

Turkey Noodle Soup
OK, so this is strange, so I will give you two ways to do it.
1st. this way I did it. I took my mom's turkey soup base from the freezer, boiled it and threw in some halved brussel sprouts. Then in a separate pan I cooked some pasta for only half the recommended time, then drained them and after they sat for a few minutes, I added them to the soup (this keeps them from continuing to absorb liquid.)
2nd (if your mom doesn't stock your freezer with awesome turkey soup base after thanksgiving and Christmas.)
In large stock pan, over med heat, heat 1 T olive oil and 1 T butter. Then add diced onion, carrot and celery, season with poultry seasoning, salt and a good amount of pepper. Saute for about 10 minutes. Add 4 c chicken broth/stock and 1 c shredded cooked chicken, and any additional veggies you have around, I like brussel sprouts, but I have used broccoli and cauliflower. Bring to a boil and then reduce heat to simmer about 15 minutes. Meanwhile, in a separate small pot boil some pasta for half the recommended time, drain, let set about 3-5 minutes. Then add pasta to simmering soup and turn off heat.

Seared Salmon: THIS WILL CHANGE EVERYTHING
Super simple. Take salmon fillets, or chunks (whatever), and season with salt and pepper on both sides. Coat heavy skillet with olive oil over high heat. Sear the salmon until a golden crust forms, about 4-5 minutes on the first side. Flip the fish and continue cooking; 2 minutes for medium rare and 4 minutes for medium well, depending on the thickness of the fish. I like mine medium well, so I went four minutes, you could not see raw salmon on the side of the filet, was how I judged it.

Pea Puree: Don't knock it 'til you try it, Seriously
2 c frozen peas, thawed
1/4 c fresh herbs, it called for mint, but I used parsley and basil (my mint was dead)
1 clove garlic
1/2 t each of salt and pepper
1/2 Parmesan cheese
4-5 T olive oil
1/4 c water or chicken broth
* this recipe called for 1/2 c olive oil, but I just couldn't do it, so I changed it to 4T olive oil and water, it turned out great, so I am going with it.

Add all ingredients to blender and puree, I add the water a little at a time, you may need more or less. Then some on plate under seared salmon fillet.

Also, I have used the remaining puree on top of pasta, at lunch time (it's like pesto). Then I am going to hopefully be using the coming week to help stuff tomatoes

Lemon Caper Yogurt Sauce. (my husband is love love loving this sauce)
1 pint of plain Greek yogurt
1 lemon, zest and juice
1-2 T capers, drained and chopped a bit
pepper

Place all ingredients in a bowl and mix. Spoon over the top of your seared salmon.

Seared Salmon Stir-Fry:
2 salmon fillets, chopped into approx. 1 1/2 inch chunks
4-6 oz sliced fresh mushrooms
1 red bell pepper, chopped
1/2 onion, chopped
1 large carrot cut into 1/4-1/2 inch rounds, I like on the diagonal
1 clove garlic
2 t fresh grated ginger
salt/pepper
2 t sesame oil

Shopping List:
Salmon
chicken or turkey breast
onions
cauliflower
carrots
celery
bell pepper
mushrooms
green veggie, broccoli or brussel sprouts
fresh herbs (basil or mint)
parsley, fresh
thyme, fresh
lemon
garlic
ginger
frozen peas
capers
greek yogurt
Parmesan cheese
milk, or 1/2 & 1/2
butter
Chicken Broth

Menu Week of 10/16

OK, so I lied.
I went on vacation, but I couldn't keep myself from menu planning and cooking, it is like an addiction. But I guess it is one of the few addictions where others actually benefit from it..right?

Meal One: Blue Cheese Buffalo Burgers with oven fries
Meal Two: Spaghetti and Meatballs with roasted broccoli
Meal Three: Hawaiian pulled pork with rice and macaroni salad..
can you say carb overload!!!

Recipes:

Buffalo Blue Cheese Burgers:
1 lb turkey burger, I would love to use buffalo, but I couldn't find it.
1/2 onion diced
1/2 pint of mushrooms chopped
1 clove garlic
1 palm full of breadcrumbs
1 egg
Franks red hot sauce, or buffalo wing sauce of choice
Blue cheese crumbles
crisp lettuce
favorite hamburger buns

Saute onion and mushrooms, seasoned with salt/pepper, in a small saucepan over med heat in a small amount of oil, for about 5-10 minutes, until onions are translucent. Set aside to let cool a bit.
Meanwhile, place burger, breadcrumbs, egg, 1-2 T hot sauce and a light sprinkling of blue cheese in bowl, then add in onion mixture. Combine all ingredients and mix well. Divide mixture evenly into 3-4 patties.
Heat grill pan, or george foreman (cook 5 minutes), then spray with non-stick cooking spray, over med-high heat. Add patties to pan and let cook on each side for 5 minutes. During last minute on second side add a sprinkling of blue cheese to each burger then cover pan for 1-2 minutes. If you used the George just hold the lid over the patties with cheese for a minute to melt/soften cheese.
Place each patty on a bun, top with a good amount of buffalo wing sauce, top with crisp lettuce and bun.

Oven Potatoes

4-5 small potatoes
olive oil
seasoning (ranch mix, Italian mix, dried herbs, your choice)
black pepper

Preheat oven to 425 degrees. Cut potatoes into wedges, then drizzle with olive oil and seasoning. I would say about 1-2T olive oil and 1 T seasoning mix and 1 t pepper. Then mix well, a bag works really well for this, but a bowl is fine too.
Place on foil lined backing sheet, you can spray it with cooking spray if you like, sometimes it helps.
Then place in preheated oven for 40 minutes.

Meatballs and Spaghetti:
I use the Barefoot Contessa recipe for this, but I make a few changes...

http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe/index.html

So I don't use the veal/beef mixture. I use whatever I want, and I truely mean this. My favorite is 1 lb hot and 1 lb mild turkey sausage. But this time I could not read labels and ended up using 1 lb turkey burger and 1 lb pork breakfast sausage, and it was great. So you truly can't mess it up using whatever mixture of 2lb of meat you want.
I also don't do the fresh/dried breadcrumb combo. I just use the same amount but I use whatever bread crumbs I have, like seasoned, regular or panko. I haven't seen a negative result so use what you have or what is easiest for you.

Pulled Pork, Hawaiian style:
About 4 lb Pork Butt, cut into even sided large chunks (like double chop size)
1 T seasoning salt
pepper
water
oil

In pressure cooker over med high heat add 1 T oil. Season meat with seasoning salt and pepper then add to pressure cooker and brown on all sides. Add water to cover meat, then top pressure cooker and turn heat to high. When Pressure cooker goes "CH" for a minute, turn heat down to med to med-high, for 40 minutes. You want to hear the "CH" sound the whole time, so if it stops, up the heat a little.
Let pressure cease from pan, then drain meat and take tongs to it to shred.
Serve meat over white rice, and top with soy sauce, yoshidas and/or sriracha

Hawaiian Macaroni Salad:
I really like the one from Hawaiian time, but I can't find a recipe for it. I am still looking for a really good one. The one I made was sad, so I am not going to put it up here, but if you have a great one, let me know I would love to try it.
And if I find one, I will place it here, so that in the future we have one to refer to.

Shopping List.
2 lb ground sausage
1 lb ground turkey
pork butt/shoulder
onions
mushrooms
potatoes
garlic
parsley
lettuce
breadcrumbs
egg
blue cheese
Parmesan cheese
red wine
spaghetti noodles
hamburger buns
soy, teriyaki, hot sauce
buffalo wing sauce
macaroni salad

Menu Week 10/2-8

Busy cooking week, but I will not be making much the next couple weeks, so you can extend this super packed cooking week into two if you like.

Meal One: Meatloaf, mashed potatoes and veggies
Meal Two: Italian Breakfast
Meal Three: Elk Stew with cornbread muffins
Meal Four: Homemade noodles with fresh Meat Sauce
Meal Five: Butternut Squash Soup with homemade croutons

Note: I made a loaf of bread (see recipe below), that I used in meal two and five. Also the meat sauce I make a large batch, so you can freeze it in containers for later use. This makes life so much easier in the end. I also made my own pasta this week, which is sort of easy, and delicious, but if you don't have the time just use the store bought. I will keep trying to perfect the pasta thing so I can figure out how to make a bunch and freeze it, that way my shift to a mostly homemade lifestyle will be in full effect.

Recipes

Meatloaf: this isn't your mom or dad's meatloaf, so if you tell me you don't like meatloaf...think again!!!
2 lb ground meat, I use turkey and elk
1 onion, diced
1 clove garlic, chopped or pressed
olive oil
1 palm full of Parmesan cheese
2 palms full of seasoned bread crumbs
1 T Worcestershire sauce
1/2 c red wine...this is key do not leave it out
1 egg, slightly beaten
2-3 T fresh chopped parsley
BBQ sauce, A-1 sauce, and ketchup

In skillet, over med-high heat, add 1 T olive oil, chopped onion, salt and pepper and saute about 5 minutes. Add garlic and saute another 3-5 minutes, until all is soft.
Mix together in small bowl 1 part BBQ sauce, 1 part ketchup and 1/2 part A-1 (meaning ex. 1 c BBQ, 1 c ketchup and 1/2 c A-1) set aside.
Preheat oven 350 degrees. In large bowl mix together all ingredients, except sauce mix, but including sauteed onions. Mix meat mixture to combined, but don't over work the meat. Score a cross (or X) into the meat mixture to create four equal sections. Then form each section into a mini loaf and place on a foil lined baking sheet that has been sprayed with olive oil, or Pam. Top each loaf with sauce mixture, so that most of the meat is covered on each loaf. Place in preheated oven for 40-45 minutes, until internal temp is 155-160 (it is usually 45 minutes). Let the loaves sit for 5 minutes before serving.

Serve with mashed potatoes (add a little horseradish for a kick) and mixed veggies

No Knead Bread:
3 c flour
1/4 t instant yeast
1t fine table salt
1 1/2 c warm water

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter

Italian Breakfast (so this is basically eggs poached in tomato sauce over toasted bread, however I had to adapt it a little bit, and I know the best way thanks to my friend Kim)

Spaghetti Sauce
Bread, see above
Eggs
fresh mozzarella
fresh basil

for the sauce:
4 oz chopped pancetta (optional)
1 onion
1 carrot
1 stalk celery
2 cloves garlic
2 lb fresh tomatoes
1 14 oz can tomato sauce

Place onion, carrot, celery and garlic into food processor and super chop to make a fine dice. In a large saucepan over med heat, saute pancetta for 5 minutes. Add veggie mixture from food processor and saute 7 minutes. Meanwhile, chop tomatoes and add them to the pan as you go. Then add tomato sauce and mix well. Cover and lower heat to a simmer, let simmer for about 1 hour.

Meanwhile place thick slices of bread in oven at 400 to crisp up, they will need about 10 minutes, but just keep your eye on them and toast them to the crispness that you prefer.

In a large deep edged skillet boil water with 1/4 c vinegar. Add eggs one at a time to boiling water and poach for 5 minutes.

On plate, place one slice of toasted bread, top with mozzarella cheese and fresh basil, top that with poached eggs then marinara sauce.

Elk Stew (of course you can use beef, but we are talking about me here)
Side note here...I did this in the pressure cooker, if you do not have one, just follow the basic recipe and put it in the crock pot instead, it will take about 8 hours on high.

2lb cubed meat (stew meat, sirloin, round steak, whatever)
1 med onion chopped
1 clove garlic
4 carrots, chopped 1/4-1/2 inch thick
4 med potatoes cubed
1 T tomato paste
3T flour
2-4 sprigs of fresh thyme
2 bay leaves
1 c red wine
4 c chicken broth
1 c frozen peas

Heat 1 T olive oil in pressure cooker over med-high to high heat, add meat and brown on all sides for about 5 minutes. Remove meat from pot and set aside. Add another 1-2 T olive oil and add onion, saute about 5 minutes, then add garlic for another 30 seconds, then add tomato paste and combine for another 30 seconds. Now add flour and let cook 1 minutes, stirring. Add wine and scrap any brown bits off the bottom of the pan. Add thyme and bay leaves, then add carrots, potatoes and reserved meat, along with any juices that accumulated. Add chicken stock and additional water if the meat/veggies are not covered. Be careful not to over fill you pressure cooker, keep an eye on the max fill line. Place lid on pressure cooker and turn heat to high. Let pressure cooker go "CHCHCH" then turn heat to med or med high. You still want it making the "CH" sound but every stove is different. My stove is super hot, so I go to medium, but on a normal range I think it would be med high. Let it "CH" for 25 minutes then remove it from heat to let it cool. Once the pressure has gone, open the lid, discard the thyme and bay, then add peas to just heat through.
Serve with corn muffins...I use good old Jiffy muffins.

Meat Sauce:
(I have done this in previous weeks, but I will put it in again for a refresher)
2 lb ground sausage, whatever combo you like
1 large onion, diced
6 cloves of garlic
2 cans tomato paste, plus four cans of water
3 cans tomato sauce, plus 3 cans of water
3 small palm fulls of dried Italian herbs, I used Italian seasoning and oregano
2 bay leaves

In large pot, over high heat brown sausage. When sausage is about half done cooking, add onion. Once meat is cooked through add chopped garlic and cook another minute. Add tomato paste, sauce and water. Take herbs and rub through hands as you add to sauce, to release the aroma, and add bay. Stir to combine. Bring sauce to a boil, then lower heat to a simmer for 2-3 hours. Stir sauce every 15-30 minutes, to ensure nothing sticks to the bottom. DO NOT scrap the top of the sauce off the sides of the pan, just stir the actual sauce. It is a little messy with the sauce simmering, but if you cover it, the sauce will not thicken. If it is driving you nuts you can use one of those grease screens, it works okay.

Homemade pasta:
Basic recipe is 2 eggs per 1 c flour. To calculate how much to make, figure one egg per person. So I was making dinner for four, so I did 4 eggs and 2 c flour.
Put flour in a bowl, make a well in the middle and crack eggs into that. Combine mixture slowly with hands, until well combined. Dump out onto a smooth floured surface. Knead dough until very smooth. Then roll dough out, either with a rolling pin or a pasta machine, which I had and is very nice, but the pasta cutter portion wasn't working for me.
Once your pasta is thin, keep adding a dusting of flour to keep it from sticking to anything. Cut thin strips of pasta and separate from other slices.
Boil large pot of water, then add some salt to season pasta, toss in pasta and let boil for 2-3 minutes. Then it is done....delicious
for a step-by-step process with photos, go to www.thepioneerwoman.com and search homemade pasta, it's what I used.

Butternut Squash Soup
1 onion, chopped
1 T butter
1T olive oil
1 clove garlic, pressed/chopped
1 butternut squash, med-large, peeled and cubed (the larger the squash the thicker the soup)
2-4 sprigs of fresh thyme
4 c chicken broth
salt/pepper

In dutch oven, heat butter and olive oil over med-high heat. Add onion, salt and pepper and let soften about 5 minutes, add garlic and thyme 30 seconds. Add squash and chicken stock, then bring to a boil, lower heat to simmer and cover 20-25 minutes.
Remove thyme sprigs and use immersion blender to whiz soup to a smooth consistency. If you do not have an immersion blender, then you should let the soup cool a little then add it in half batches to the blender. Then return the soup to pot and place back on burner to bring up to temperature.....GET and IMMERSION BLENDER!! The original recipe calls for 1/2 c cream at the end, but I almost always forget and I have never missed it.
Top with croutons...

Homemade Croutons:
day old bread
olive oil
spike
pepper

Using the remaining slices of the bread you cooked earlier this week..hint hint. Chop bread into cubes then toss in bag with a drizzle of olive oil, pepper and spike (salt sub.). Close bag and shake it like you mean it.
Place seasoned bread cubes on foil lined baking sheet and place in oven at 400 degrees for 20 minutes..checking after 15, then 5 then another 5 minutes if needed. I think I just turned the oven off at 20 minutes and them in there for the next ten minutes while I finished the soup. This whole process should be done when you have put the lid on the soup pot, then it all comes out at the same time.

Shopping List: It's a long one, but this is like almost two weeks worth

2 lb ground sausage
2 lb ground burger
stew meat
pancetta
eggs
onions, 6
potatoes
garlic
celery
carrots
butternut squash
tomatoes 2 lb
fresh parsley
fresh basil
fresh thyme
bay leaves
frozen peas
frozen mixed veggies
bread crumbs
cornbread muffin mix
flour
instant yeast
mozzarella cheese
Parmesan cheese
tomato sauce 4 cans
tomato paste 2 cans, and a tube
red wine
chicken stock
BBQ sauce
A-1 sauce
ketchup

Menu for 9/25-10/1

Meal One: Fish Taco's
Meal Two: Stir fried Eggplant with egg rolls
Meal Three: Greek chicken salads with tabbouleh couscous

Recipes:

Fish Tacos with Radish Slaw:
Cod, or any white fish you like
Cajun seasoning
1 bunch of radishes
jalapeno
scallions
lime juice
shredded cabbage
corn tortillas

Generously season fish with pepper and cajun seasoning. Place in oven, on greased sheet, at 400 for 15-20 minutes, depending on thickness/size of fish. You want the fish to be flake easily when pearced with a fork. When finished baking, flake fish to pile on tacos
While fish is cooking, thinly slice radishes, chop 1/2 bunch of scallions, dice and seed jalapeno. Place all items in bowl, then juice 1-2 limes over and a dash of olive oil.
Warm corn tortillas to keep them from breaking apart.
Place small amount of fish on tortilla, top with radish slaw and cabbage.

Stir Fried Eggplant over jasmine rice with egg rolls:
Pre-made egg rolls, I love the Trader Joe's ones
Pre-made jasmine rice, also from Trader Joe's
2 T veg. oil
1/2-1 t crushed red pepper flakes
3 baby eggplants, cubed
1 medium onion, diced
1 bell pepper, diced
4 garlic cloves, chopped
2 T white vinegar
3 T soy sauce
2 T brown sugar
20 leaves fresh basil, shredded or torn

Pop egg rolls in the oven according to package directions.
Meanwhile, heat deep skillet or wok pan over high heat. Add oil and crushed pepper flakes, and let sizzle for 10-15 seconds. Add eggplant, and stir-fry for 2-3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss 1-2 minutes longer.
Remove pan from heat, add basil and toss to combine.

Greek Chicken Salads:
2-4 chicken breasts, boneless/skinless
romaine lettuce, chopped
1 lemon, juiced and zested
3 T red wine vinegar
2 cloves garlic, chopped or grated
2-4 T olive oil
2-4 sprigs of fresh oregano, leaves only, chopped
pepper/salt

Mix together lemon, vinegar, garlic, oil, oregano and salt/pepper. Place chicken breasts in baggie with 1/2 of lemon mixture. Let marinate 15 minutes, no longer than 30 minutes. Place Chicken on grill 7-10 minutes per side, until internal temp is 165 degrees
Toss romaine lettuce with remaining lemon vinaigrette. Serve sliced chicken over salad.

Tabbouleh Couscous.
1 1/2 c couscous
1 1/2c boiling water
1/3-1/2 c fresh lemon juice
1 c fresh parsley chopped
1 c fresh mint chopped
1 English cucumber, diced
1 pint cherry tomatoes, halved or quartered
1 bunch scallions, sliced
1/3 c toasted pine nuts
1/3 c sliced kalamata olives
1/3 c feta cheese

Place couscous in boiling water and cover for 5 minutes, then fluff with a fork. Combine all ingredients together and viola....tabbouleh couscous.
Serve with Greek chicken and salad

Shopping List
Cod
Chicken breasts
onion
bell pepper
baby eggplant
romaine lettuce
cherry tomatoes
English cucumber
radishes
cabbage
scallions
jalapeno
garlic
parsley
oregano
basil
mint
limes
lemon
kalamata olives
pine nuts
feta cheese
couscous
corn tortillas
Trader Joe's egg rolls
jasmine rice, pre-made from Trader Joe's is my choice


next up
Sunday: Italian poached egg breakfast
Monday: stew
Tuesday: homemade pasta with meat sauce
Wednesday: meatloaf and mashed potatoes
Thursday:Grilled turkey sausages, grilled peppers over polenta

PORK-TASTIC WEEK 9/18-23

Ok, so I cooked one pot of meat that made 3 meals and then I threw in a pasta dish for kicks.

Monday: Pulled Pork Sandwiches with Slaw
Tuesday: Green Chili Soup
Tuesday/Wednesday: Cuban Sandwiches with Corn Salsa salad
Thursday: Pseudo Hawaiian pulled pork over Bulgar (the idea here was for a real Hawaiian type meal, but I had a time crunch and used what I had to improvise)
Thursday/Friday: Mock Lasagna Pasta Dish

SIDE NOTE: Truth be told I ate the soup, sandwiches and corn salsa on the same night..I just couldn't make up my mind, but it was a ton of food. Then I actually ate the Hawaiian meal and fed my family the pasta, because of our crazy schedules.

Recipes:

BASE PORK RECIPE
: Take pork (use pork shoulder, loin, country ribs or pork butt). Season pork with pepper and seasoning salt (I use Johnny's, or my husbands BBQ rub). In med-high heat skillet, brown pork on all sides in a small amount of olive oil; you are not cooking the meat, you are simply searing in the flavor. Place meat into crock pot and cover with water, also add 1-2 T more of your seasoning mixture. Cook on high 6-8 hours. After eight hours drain liquid, discard fat pieces and shred meat. If you have very lean, boneless meat cooking, after you drain it you can simply poke some tongs around in it and the meat will shred that easy.
Note: You can also do this in the pressure cooker. On med-high add a little oil to pressure cooker, brown pork on all sides, (you may need to do this in two batches), then add water to hot pan with meat, to cover pork. Top with pressure cooker lid and wait for the "ch..ch.." Let it go about 3 minutes and then reduce heat slightly to just above medium. You still want it to make the "ch.ch.." sound, but just not quite to the degree as before. Let go about 25-30 minutes for 4-5lbs of meat. Remove from heat and let pressure release, after about 5 minutes I run it under cool water to speed the process. Then when the spout has no pressure left, remove the lid, drain and shred.
Divide meat in to meal size servings. I get about 2-3 out of 4 lbs. If I make more, which I usually do, I just divide the remaining and freeze for later use.

Pulled Pork Sandwiches:
1 portion of shredded pork
1/2-1 c favorite BBQ sauce
Hamburger buns
spicy mustard (I love Beavers hot and spicy)

Mix pork and BBQ sauce, to desired amount of sauciness. Top bun with spicy mustard and then pulled pork. Serve with Cole Slaw...I actually serve my cole slaw in the sandwich...don't knock it 'til you try it!!!

Cole Slaw:
2 c shredded cabbage
1/2 c shredded carrots
1/3 c mayo
2 t apple cider vinegar
1 t sugar
salt and pepper.

Mix mayo, sugar, milk, salt/pepper and vinegar together. Blend into cabbage and carrot mix.

Green Chili Soup:

3-6 roasted new mexican green chile's (canned roasted green chile's work too, but fresh is preferred)

2 c chopped onion

4 T butter

1 cl garlic

1/2 t dried oregano

2 bay leaves

3 1/2 c chicken broth

1 lb baking potatoes (2 med.) peeled and cubed

1/2 t salt

1/4 t pepper

1/3 c whipping cream

2 c Monterrey Jack cheese, shredded

In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an immersion blender. Stir in chile's and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese and tortilla chips.

Cuban Sandwiches:
1 portion shredded pork
sliced deli ham
sliced dill pickles
sliced Swiss cheese
Cuban bread...or egg based hamburger buns
Dijon mustard

Spread Dijon onto both sides of bun/bread, top each side with a slice of cheese. Top one slice of cheese with ham slice and the other side with layer of shredded pork, then top the pork with sliced pickles. Place ham side on top of pickle slices and place in panini press or inside the George foreman grill. Let smash/grill for about 5-7 minutes.

Corn Salsa Salad
1 bag green leafy salad/lettuce
1 package of frozen corn
1 poblano pepper, seeded and chopped
1 jalapeno or 1 T roasted green chilies
1/2 red onion, diced
1/4 c chopped fresh cilantro
1-2 limes, juiced
1 t sugar
salt/pepper

Mix together all ingredients and let set at least 20 minutes before serving. Serve on top of a bed of field greens. Typically this makes a lot, so use 1/2 tonight and 1/2 for the following meal.

Pseudo Hawaiian pork with Bulgar:
1 c Bulgar
1 1/2 c boiling water
1 portion pulled pork
1 portion of corn salsa
braggs liquid amino, soy sauce or huli huli sauce...your choice..I used braggs

Place boiling water and Bulgar in bowl and top with saran wrap, let set 1 hour (put it in a larger bowl, because it expands). Heat pork up slightly, to a warm temp. In bowl place Bulgar, pork and corn salsa. Top with your sauce choice and enjoy. This recipe is super simple and a total leftover concoction, but it was delicious.

Mock Lasagna Dish:
So the story with this is that I wanted to make something with my container of cottage cheese, but I didn't want my friend Laura to have to bake a lasagna very long (she just had a baby) and I didn't have time to precook noodles for lasagna or manicotti..so this baby was born. My husband and mother loved it, and Laura said it was yummy.
1 lb rigatoni noodles
1 8 oz container of cottage cheese
1 large handful of shredded mozzarella
1 egg, slightly beaten
2 T chopped fresh parsley
2 c spaghetti sauce with meat (3/4 lb ground meat (cooked) mixed with your favorite spaghetti sauce) I make my own and freeze...see post from 2/5/11 for recipe

Grease casserole dish and heat oven to 350. Cook noodles for 1/2 the recommended time. While noodles cook, mix together cottage cheese, mozzarella, egg and parsley. Combine cooked pasta, cheese mixture and sauce mixture and place in baking dish, top Parmesan cheese and bake 20-25 minutes.

Shopping List:

4-8 lb pork
sliced deli ham
ground meat, for spaghetti sauce
mozzarella cheese
Swiss cheese
Parmesan cheese
Monterrey jack cheese
cottage cheese
cabbage
carrot
onion
potato
red and sweet onion
poblano chili p
salad greens
fresh parsley
cilantro
jalapeno
garlic
fire roasted green chilies, fresh or canned
limes
pickles
egg based burger buns
rigatoni noodles
bulgar
mayo
spaghetti sauce
chicken broth
milk or cream

ON DECK: fish tacos, greek night and pesto shrimp pasta

Week 9/11-17

Only three meals this week, but I was able to wrestle the best way to make pizza on a gas grill and a great left over salad that I just had today and it was soooo good.

Sunday: Enchiladas
Monday: Off
Tues: Taco night at the neighbors
Wed: Pizza on the Grill, with caramelized onions, sauteed mushrooms and turkey sausage
Thurs: Poached Egg and Grilled Asparagus Salads
Friday: Off

Recipes:

Enchiladas:
1 lb meat, I used burger this time...which is my husbands favorite
1/2 c sliced olives
1 can black beans, drained and rinsed
1 can corn, drained...optional
corn or flour tortillas..your choice
cheddar cheese, shredded
1-2c enchilada sauce...your choice, if you like spicy and simple mix a small can of el pato and a small can of tomato sauce..perfect.

Brown ground meat in large skillet over med-high heat. Season with salt, pepper, garlic powder, onion powder and Worcestershire sauce...you could also add minced garlic and dice onion to the pan in the beginning if you prefer. Drain any oil out of meat skillet then add beans, olives, corn and 1/3 c enchilada sauce and mix together.
Spray casserole dish with non-stick cooking spray, then put 2-3 spoonfuls of sauce in the bottom of pan to lightly coat. Fill tortillas with meat mix, and a little cheese if you like, then roll up and create a single layer across dish. Top rolled, filled tortillas with remaining sauce and cheese.
Bake 325 for about 20 minutes.
Note: if you have leftover meat mix, you can just freeze it for next time, it does really well for a couple months, if sealed well. Then the next time you want enchiladas, most of the work is done.

Pizza on the Grill:
1 large pizza dough ball, I went to bellagios, but use what you like
1 lb turkey sausage
about 2 cups spaghetti sauce, or pizza sauce
1 onion, sliced in half rings
8oz sliced mushrooms
fresh mozzarella cheese
fresh Parmesan cheese
olive oil and butter

In large skillet add 1 part olive oil to 1 part butter over medium heat. Add sliced onions and brown/caramelize for about 15 minutes, stirring periodically. If they are getting too brown, lower the temp to med-low. You want them caramel colored, not black.
Place mushrooms on a large plate, leaving a circle open in the center. Dab small amount of butter on top of the mushrooms. Place in microwave, covered with a paper towel, for 5 minutes. This is so crazy, but my mom has always done it, and my husband loves it, and it's easy.
In additional skillet, over medium heat, brown turkey sausage. Drain any accumulated fat, then add sauce and turn to low and let simmer.
At this point you should go turn on your grill so that you can get it super hot!!!!
I like to split the dough so it is easier to work on the grill. I made three individual pizzas for this dinner. Roll out dough using a little extra flour to make the dough easy to work with, and use your hands to stretch that out. Once you have them the size you want, brush the top with a little olive oil.
Now go turn off your grill....now throw dough on grill, oil side down, brush other side with oil and close lid...maybe 3 minutes..feel free to check it. Then when the top is a little bubbly and you can see it is a little tan on the bottom, go ahead and use 1-2 spatulas to flip dough. Top cooked side with meat sauce, onions, mush and cheeses. Turn grill back to low and close lid until cheese is melted. Using both spatulas, remove pizzas from grill and enjoy.
NOTE: this is a crazy process that my husband has concocted, but it works so great. He tried to keep it a secret from me, so only he could do it, but alas, I drug it out of him. The great thing is that each person can make their own pizza and then the grill gives it an extra kick.
So remember...hot grill, turn off, put pizza on, flip, top, turn to low, melt. TADA

Poached Egg and Asparagus Salads:

I use the recipe from eating well magazine. I have a new found love for poached eggs.

www.eatingwell.com/recipe/asparagus_salad_poached_egg.html

Sometimes I also drizzle the asparagus with a little balsamic vinegar before I roast it, just to add a little twist. Also, my husband like to crumble bacon or prosciutto on top. I don't always use arugula either, it is best with a wild green though.

Sweet Potato:
This doesn't exactly go with the meal, but it is what I had and what we ate.
Poke fork holes in each potato in several areas.
place in oven at 350 for about 30-45 minutes. Slit in half, lengthwise and top with butter and brown sugar

Shopping List

ground burger
turkey sausage
eggs
cheddar cheese
mozzarella cheese
Parmesan cheese
garlic
lemon
onion
mushroom
arugula
asparagus
sweet potato
black beans
olives
corn
enchilada sauce
spaghetti sauce
pizza dough
tortillas


Notes: So I had some left over grilled asparagus and juice from the balsamic vinegar I put on it. I also had some of the crab filling from last week in the fridge that needed to be eaten. So I brought some lettuce today and topped it with the leftover crab/breadcrumb mix and asparagus, both slightly heated. Then I drizzled the vinegar from the asparagus over the top.....holy moly that was so good. I have a little leftover pasta, some pizza/spaghetti sauce and the crab mix that I think I am going to combine for lunch tomorrow. We know how I hate to waste.

On Deck: PORK: in the crock pot, pulled pork sandwiches, cubano panini sandwiches, and Hawaiian pork and rice. Yummy! Busy week, so this will make things go smoothly...cook once, eat thrice!!

Menu Week 9/4-10

So I took a week off to figure out the best way to make this blog work, with photos and videos and whatnot. I decided that instead of posting what I am going to make this week, I will actually post what I had last week, so that I can include tips/changes and photos as I do them. Then at the end of the page I will put down what is planned for next week, mainly so my husband can see it.

Menu

Monday: Pasta with Kale, with Broccoli
Tuesday: Taco Salads
Wednesday: Teriyaki Beef and rice
Thursday: Cajun chicken with peach salsa
Friday: Spaghetti
Saturday: Crab stuffed yellow squashes with couscous

Recipes:

Pasta with Kale, and Broccoli
I use the recipe from the Food Network...
http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-escarole-recipe/index.html
However, I sub Kale for the escarole (mainly because I didn't know where the escarole was at the store and I instead grabbed Kale, I figured they were both green right? I also discovered that I LOVE KALE.) Also I use prosciutto instead of pancetta, or bacon, your choice though. Oh, and I use whole wheat spaghetti. Then when I pull the pasta and Kale out of the boiling water, I throw in the broccoli florets while I mix everything together. I usually let it boil about 3-5 minutes.

Taco Salads

Cook 1lb burger meat and season to your taste with taco seasoning and Worcestershire sauce, then add one can of drained black beans.

Bake tortillas in 375 oven for 20 minutes over large oven safe bowl or taco salad shell pan. Then layer in tortilla shell lettuce, tomato, onion, olives, meat/beans, cheese, sour cream and salsa.

Teriyaki Beef

2lb flank, round or blade steak, sliced thin against the grain

black pepper

2 T veg oil

1/2 c soy sauce

1/2 c sugar

2 T mirin, sherry or white wine

2 t cornstarch

2 t fresh grated ginger

1 garlic clove, minced

1/8-1/4 t red pepper flakes

2 scallions, sliced thin

Prep the sauce ingredients and assemble sauce while beef browns (soy, sugar, mirin, cornstarch, ginger, garlic, and red pepper flakes). Pat steak dry with paper towels and season with pepper. Heat 1 T of oil in large skillet over med-hi heat until just smoking. Brown half the steak on both sides, about 5 minutes total. Transfer steak to clean bowl, and repeat with remaining oil and steak. Add sauce to skillet and return to med-hi heat, simmer, scraping up any brown bits until thickened, about 2 minutes. Add steak and any accumulated juices to skillet and continue to simmer until steak is heated through. Sprinkle with scallions and serve over brown rice. I found some super yummy and easy to make brown rice in a microwave bag at trader joes, you should try it.

Cajun Chicken with Peach Salsa
2-4 boneless, skinless chicken breasts
cayenne pepper, seasoning salt and pepper
olive oil
3 large peaches, diced
1/2 red onion, diced
1 jalapeno, seeded and finely diced
Juice of 1-2 limes, depending on how juicy they are
1 T sugar
salt and pepper.

Combine ingredients from peaches-salt and pepper in large bowl and set aside to come together while you prepare the chicken.
Lightly pound out chicken breasts so that they have a relatively even thickness (you can keep them in a plastic bag, so that juice doesn't fly around your kitchen). Sprinkle with seasonings, adjust the amounts according to how hot you like your chicken. Pour a small amount of olive oil into a large skillet, just to lightly coat the bottom, over med-hi heat. Add chicken in even layer, do not move it around, let it cook on the one side for about 5-7 minutes, then flip. Then chicken should come right off the pan (there should be a nice seared side that makes that happen) if not let it cook a minute or so longer. Then cover pan, reduce heat to medium and let cook and additional 10 minutes.
I like to serve this with quinoa and a side salad, or steamed veggie.

Spaghetti:
1 lb Spaghetti noodles, whichever you prefer
1 Jar of favorite spaghetti sauce, or frozen container of one you have prepared ahead
1 lb ground meat, use burger or sausage..again this is your choice, I use a combination
1 package of button mushrooms
butter
olive oil
Parmesan cheese

Cook pasta according to package directions.
Place sliced mushrooms on large plate, leaving a circle open in the center, and dab a small amount of butter around, then sprinkle with salt and pepper. Cover with a paper towel and place in the microwave for 5 minutes. ( I know it sounds a little coo coo but my mom does it and it is great for this and for pizzas)
Saute diced onion over medium-high heat in a little olive oil for about 5 minutes, then add meat and brown. When meat is browned, add mushrooms and any juice on plate. Add sauce and heat through.
Top noodles with sauce and Parmesan cheese. You can also sprinkle with fresh parsley if you are feeling sassy
(truth be told I make my meat sauce ahead of time and freeze it in containers. Then on spaghetti night I freshen it up with the mushrooms and parsley. I figure if you are going through the trouble of making the meat sauce, why not do a ton now so that later it is easy?...see "Two week freezer clean out, from Feb 5, 2011 for my meat sauce recipe)

Crab stuffed Yellow Squash with Couscous: Ok my husband made this on the fly...WHAT? it was sooooo amazing, this is what I came home to after work...this is what he said he did...

4 yellow yellow squash..short and fat, not long and skinny
Meat of One fresh crab
1 onion, diced
1-2 cloves of garlic
panko bread crumbs

So, cut the tops off of the squash. Place in baking dish, lined with a little olive oil. Bake at 350 for about 15 minutes, then take out and scoop out insides.
In the meantime, saute onion and garlic in a small amount of olive oil for about 10 minutes, then add crab to combine. Take off of heat and add about 2 large handfuls of panko and salt and pepper. Stuff squash with filling...you may have some extra..so maybe get more squash or make crab cakes late? Top stuffed squash with panko and Parmesan cheese, then bake an additional 15 minutes.
Serve along side of seasoned couscous...yummy. I topped it with fresh parsley for some color and a little added flavor

Shopping List.
chicken
prosciutto
ground burger
sausage
flank steak
crab
cheddar cheese
sour cream
ginger
garlic
scallions
kale
broccoli
lettuce
tomato
onions, sweet and red
jalapeno
mushrooms
yellow squash
lime
peaches
olives
spaghetti sauce
black beans
pine nuts
white wine
soy sauce
tortillas
rice
quinoa/couscous
pasta x 2

On Deck...
Sun: enchiladas, Mon: I'm gone, Tues: poached egg andasparagus salads, Wed: carmelized onion, mushroom and sausage pizza on the grill, Thurs: beet and feta pasta, with grilled chicken?

Slowly but surely I will be adding videos and pictures of what I am making...let's see how that pans out.
So stay tuned for how the meals turn out. I will add photos after I cook each thing, so you will know if what you made looks right!!! I'm sure it will.

Menu:

Sunday: Dinner ???? (I may try stuffing a zucchini, if I get home in time)
Monday: I am out of town
Tuesday: Cajun Chicken with Avocado Salsa, quinoa and grilled veggies
Wednesday: Pasta with Kale, and side salad
Thursday: I have Cookie Lee show
Friday: Camping...grilled keilbasa and sweet potatoes
Saturday: Camping...grilled hotdogs/sausages with onions and peppers

Recipes:

Cajun Chicken with Avocado Salsa

Season boneless/skinless chicken breast with cayenne pepper, salt and pepper (just season to your taste) then saute in skillet with small drizzle of olive oil over med-high heat flipping once (about 4-5 minutes per side) until internal temp is 165, or place in george foreman grill (which is what I do). Then top each chicken breast with Avo salsa (combine diced avocado, diced red onion, salt, pepper and juice of 1-2 limes)

I am making just plain quinoa (follow package instructions) and grilling some veggies on the grill (drizzle with evoo and salt/pepper)

Pasta with Kale:
I use the recipe from the Food Network...
http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-escarole-recipe/index.html
However, I sub Kale for the escarole (mainly because I didn't know where the escarole was at the store and I instead grabbed Kale, I figured they were both green right? I also discovered that I LOVE KALE.) Also I use proscuitto instead of pancetta, or bacon, your choice though. Oh, and I use whole wheat spaghetti. I am thinking of making my own pasta here in the near future, so I will let you know how that turns out.

Camping: We know that camping needs to be as simple as possible, and if I had my way, we would take nothing but napkins, as far as utensils go; well maybe one fork!! But I have to go with what everyone likes, however I still keep it as simple as possible.

Sweet Potatoes and Grilled Keilbasa:

Get your fire going, and make some coals under the grate/grill...this is my husbands job I can't tell you how to do this. Then place sweet potatoes on grate, turning every 15 minutes, for 45-60 minutes. If you don't have a grate over the fire, wrap your potatoes in foil and toss them right in the fire (well along the edge, but in a hot spot). For the keilbasa, grill this on the grate as well, or cut into chunks and roast it like a marshmellow. Bring some butter, brown sugar and spicy mustard as condiments.

Hotdogs/Sausage Dogs with grilled peppers and onions:

Slice peppers and onions and place in foil pack, drizzle with evoo, balsamic vinegar and steak seasoning. Then toss on grate over hot coals from campfire. Let the foil pack cook for 15-25 minutes. Hotdogs/sausage dogs go straight onto the grate and grill to perfection, or on your marshmellow stick. Serve on a bun with condiments of choice (I will be using the same spicy mustard from the night before, remember EASY).

Shopping List

Chicken Breasts
Proscuitto
Sausage dogs/hotdogs
keilbasa
bell pepper
onion, red and sweet
avocados
limes
kale
grilling veggie
salads fixings
garlic
red jalapeno
sweet potatoes
quinoa
whole wheat spaghetti
hotdog buns
bread crumbs
pine nuts
Spicy mustard

Menu 8/14-20

Ok, so last week....yummy!!! Right?
Here are a few little tips about the prep that I did. First off, when I went to cook the meat for my tacos, I ended up taking out a two pound package of moose burger...that is a lot of meat. So I cooked it up on the stove top, and seasoned it, then removed about 1/4-1/3 of mix to make tacos. With the rest I mixed in a can of drained corn, drained beans and sliced olives. I also added in a little of my favorite enchilada sauce and made a little pan of enchiladas one night. Then froze the remaining meat mix for another night of enchiladas (or two). Then when I made the tacos, I ended up not really using much of the meat for like ten tacos and just mixed the remaining meat with the leftover warm salsa and made spicy sloppy joes for this week!!!! (I just ate them Saturday...added 1 T brown sugar and they were super duper.)

I also tried out making egg flower soup when I made the hot and sour....super easy.
I just boiled some chicken broth on the stove. I mixed up the cornstarch portions of the hot and sour soup recipe and added them in the same way that the hot and sour recipe says to. The only difference is that I added an extra two eggs to the egg portion and I added some frozen peas and corn just after the pork is added. It was AWESOME!!!

Ok Menu:
Monday: pizza(papa murphey's) and salad (Caesar).
Tuesday: I am out of town...yikes what will be on the table..a mystery!!
Wednesday: Cod foil wraps with leeks and carrots, and sweet potatoes
Thursday:Grilled Chicken Sausages with onions and peppers
Friday: Again I am gone...Totino's anyone, that's my husbands favorite

Recipes:

Cod Baked in Foil with Leeks and Carrots:
4T unsalted butter, softened
1 1/4 t finely grated zest from 1 lemon, then cut lemon into wedges
2 medium garlic cloves, minced (2 t)
1 t minced fresh thyme leaves
salt and pepper
2 T fresh parsley
2 medium carrots, peeled and cut into matchsticks (about 2 cups)
2 medium leeks, white and green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 T vermouth or dry white wine
4 skinless cod fillets, 1- 1 1/4 inches thick (about 6 oz each)

Combine butter, 1/4 t zest, 1 t garlic, 1/4 t salt and 1/8 t pepper in small bowl. Combine parsley, remaining tsp of zest, and remaining tsp of garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight sheets of foil; arrange four on counter. Divide veggie mixture evenly among four foil sheets, then pour 1 T of vermouth over each mound. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each veggie mound. Spread quarter of butter mixture on top of each fillet. place second sheet of foil on top of fish and crimp edges together, creating a packet (approx 7 inches square). Place on baking sheet
Bake packets 15 minutes. Carefully open packets, and using spatula gently slide fish and veggies onto plate along with juices, sprinkle with parsley mixture.
Serve with lemon wedges and crusty artisan bread and tossed salad.

Grilled Chicken Sausages with grilled onions and peppers
Place 1/2 sliced onion and 1 sliced bell pepper into foil packet. Toss with small amount of olive oil, balsamic vinegar and Montreal steak seasoning. Place on grill 10-15 minutes. Grill chicken sausages on hot outdoor grill, for about 3 minutes per side.
Serve sausage dogs on bun topped with onions and peppers.
Yummy

Shopping List.
4 cod fillets
chicken sausages
lemon
leeks
carrots
onion
bell pepper
garlic
thyme
parsley
salad mixture of choice
vermouth/white wine
butter
hot dog buns
crusty artisan bread

Menu for Week 8/7-13

Yikes, coming home from vacation is a bit of a mess. Well, back to healthy living...or in our case, as healthy as my husband allows for. He is a good sport, but he loves the processed foods. So since I don't really go for that I have to throw in a meat and potatoes meal for him. Tricky, tricky..I sub the regular potato for a sweet...oh snap!!

Menu
Monday: I'm out, so it's daddy dinner night
Tuesday: Tacos, with hamburger...not my choice, but we all compromise in life right
Wednesday: Hot and Sour soup with homemade spring rolls
Thursday: Chinese Chicken Salads, with grilled corn on the cob

Friday: Grilled Steak, baked sweet potato and steamed veggies

Recipes

Grilled Steak: I simply drizzle steak with olive oil, salt and pepper. Then place on hot grill and cook approx, 4 min each side, depending on the level of pink you are going for.

Baked sweet potatoes:
Also on the grill. Wash potatoes and prick several times with fork. Place on top rack on grill, turning every 15 minutes, for about 45-60 minutes.

Steamed Veggies:
Seriously.....

Tacos:
Preheat pan on stove top over med-high heat. Add small amount of olive oil, add ground meat...I will be using either moose or elk, but whatever you like is fine. Cook meat until browned, then add pepper, garlic powder, onion flakes (or powder) and Worcestershire sauce, amounts vary with taste.
On flat griddle, or flat bottom pan, over med-high heat, spread a thin layer of veg. oil. Place corn tortillas on griddle then top with small amount of meat and cheese. Fold tortilla over to make it a half moon and continue to fry on one side, then flip to the other...each side 30-60 seconds. Then move to paper towel to get any excess oil off, and keep taco warm while you continue with the rest. I usually make about four tacos per person.
Serve with salsa and thinly shredded lettuce...yummy
For a special treat make you own warm salsa.

Warm Salsa:
Saute one diced onion in small amount of oil for about 5 minutes, add one can of diced green chilies and 1-2 cans of either tomato sauce (small) or el pato. If you like it spicy, use the el pato (you can find this at any grocery store in the Hispanic foods section, little yellow can). Spoon this onto your taco with each bite, served warm.....oh man it is so good.

Chinese Chicken Salads:
Top plate of 1/2 shredded lettuce and 1/2 shredded napa cabbage with:
shredded carrots, green onions, slivered almonds, edemame, mandarin orange slices, chow mien noodles, and shredded chicken. Then toss with your favorite oriental salad dressing, my favorite is the Far East brand, but you choose your own.

Corn on the Cob: Boil large pot of water, add a palm full of salt once it is boiling then toss in corn. Let boil for about 7 minutes...then tada...corn on the cob

Hot and Sour Soup:
7 oz extra firm tofu, drained (Place in pie plate, and set heavy plate on top, and 2 cans, let stand 15 minutes)

4 T soy sauce

1 t toasted sesame oil

3 T plus 1 1/2 t cornstarch

1 boneless center cut pork chop, trimmed of fat and cut into matchsticks

3 T plus 1 t cool water

1 large egg

6 c chicken broth, low sodium

1 c bamboo shoots, sliced in 1/8 inch strips

4 oz fresh shitake mushrooms, stems removed, caps sliced 1/4 inch thick about 1 cup

5 T chinese black vinegar, or 1 T red wine vinegar plus 1 T balsamic vinegar

2 t chili oil (omit if you don't like spicy)

1 t ground white pepper ( I use black too)

3 scallions, sliced thin

1) whisk 1 T soy sauce, sesame oil, and 1 t cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes, but no more than 30 minutes.

2) Combine 3 T cornstarch with 3 T water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix remaining 1/2 t cornstarch with remaining 1 t water in small bowl; add egg and beat with fork until combined. Set aside

3) Bring broth to a boil in large saucepan set over med-hi heat. Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are tender, about 5 minutes. While broth simmers, dice tofu into 1/2 inch cubes. Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes.

4) Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 T soy sauce; turn off heat.

5) Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to med-hi heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg, ladle into bowls and top with scallions

Spring Rolls: Okay, so I must confess I have never done this, but it sounds great and my friend told me it is this easy, so here is what I will be doing. I will update this if there is anything I need to add or change, because I am literally flying by the seat of my pants here.
So lets start with the dipping sauce, so that as we test out each roll, there is a dip ready to go for us.
The Sauce: Take 1 part peanut butter to one part Hoisin sauce...mix, heat and serve...seriously that easy.
The Rolls: Set up an assembly line with the people you will be dining with..they can work a little for their dinner.
Ingredient Options: Boiled shrimp (cut in half lengthwise), bbq pork, sliced tofu, shredded lettuce, shredded cabbage, cooked rice vermicelli noodles, cooked white or brown rice, shredded carrots, bean sprouts, Thai basil, cilantro, mint and sliced green onions.
You will also need: package of rice wrappers
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center place desired ingredients (ex. rice, bean sprouts, shrimp, mint, cilantro, shredded carrots, lettuce) leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Shopping List:

Steaks
ground meat
shredded chicken
pork chop
shrimp
tofu
Monterrey jack cheese
sweet potatoes
onions
corn on the cob
broccoli or brussel sprouts (steamed veggie)
lettuce
napa cabbage

shitake mushrooms

bean sprouts
carrots
green onions
Thai basil
cilantro
mint
edemame
peanut butter

bamboo shoots

hoisin sauce
slivered almonds
chow mien noodles
can of diced green chilies
el pato/tomato sauce
chicken broth

vermicelli noodles/rice
corn tortillas
rice wrappers

cornstarch

chili oil

sesame oil

soy sacue

Weeks Menu July 11-29, 2011

Busy next couple of weeks, not making a lot of meals, but I am doing a few, but mostly we will be gone, so there are only a few nights in like three weeks I will actually be cooking.

Meal One: Southwestern Chicken Soup with cowboy caviar

Snack: Green Goddess Dressing

Meal Two: Chipotle Black Bean Burgers with corn on the cob

Meal Three: Shrimp Cakes with Peach salsa with pepper salad

Meal Four, taking camping: Keilbasa veggie packs


Recipes:


Southwestern Chicken Soup

1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)
Directions
Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Cowboy Caviar

1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can corn, drained
1-2 diced avocados
1-2 roma tomatoes diced
1/2 red onion diced
1 handful cilantro chopped
1-2 limes juiced, depending on juiciness
1-2 t olive oil
salt and pepper

Combine all ingredients and serve with chips

Green Goddess Dressing

I use the barefoot contessa recipe, it is soooooo easy and delicious, I don't actually put it over salad, though you could, I just use it as a dip for chopped veggies.
http://www.foodnetwork.com/recipes/ina-garten/bibb-salad-with-basil-green-goddess-dressing-recipe/index.html



Chipotle Black Bean Burgers and corn.


well this sounds laim, but I just buy the frozen ones from costco(morning star) and I like to put them in the toaster so they are crispy and on sandwich thing buns with just lettuce. They are delicious and super easy for lunch or dinner. The corn I will likely just boil for about 7-10 minutes, or wrap it in foil and put it on the grill for 15 minutes, turning three times.


Shrimp Cakes with Peach salsa


1 pound large peeled, deveined cooked shrimp, diced
2 cups corn
1/2 red bell pepper, finely diced
1 small onion
1 jalapeno, seeded
1 cup panko bread crumbs
Dash hot sauce
1/2 teaspoon chili powder
2 eggs, beaten
Salt and freshly ground black pepper
2 tablespoons vegetable oil
Peach Jalepeno Relish, recipe follows
Directions
In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.
Heat a large skillet with vegetable oil over medium heat.
In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.


Peach Jalapeno Relish:
3 ripe peaches, diced
1/2 red onion, diced
1 jalapeno (about 1 1/2 teaspoons), seeded and diced
1/2 lime, juiced
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a small bowl. Chill until ready to serve.


Pepper Salad

Dressing:
1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon brown sugar
2 tablespoons lime juice
Salad:
1/2 red onion, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup chiffonade cilantro leaves
2 stalks celery, chopped
2 plum tomatoes, chopped
1 (15-ounce) can black beans
Salt and freshly ground black pepper
For the dressing:
Directions
Add all the ingredients to a bowl and whisk together.
For the salad:
Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving.


Keilbasa Veggie Packs

Truthfully I have never made these, but I am going camping and it sounds like it will be good and easy. Here is what I will do.
In each foil pack add thick slices of keilbasa, chunks of onion, potato, bell pepper, carrot chunks, whole button mushrooms and zucchini. Then drizzle with with small amount of olive oil, balsamic vinegar and a sprinkle of steak seasoning. Maybe you could add a little chopped garlic to each one, do what you like. Then either place on a bbq, turning once, for about 20 minutes. Or over the fire camping

Shopping List: long list, but it is a lot of meals

Shredded Chicken, I buy the rottiserrie
Morning Star Black Bean burgers
Shrimp
Keilbasa
eggs
peaches
jalapenos
onions, at least one red
potatoes
carrots
mushrooms
celery
zucchini
peppers about 5
tomatoes
avocado
green onions
corn on the cob
basil
cilantro
lettuce
limes
lemons
chicken broth
salsa verde
cannellini beans
black beans, 2 cans
can of black eyed peas
2 cans of corn
sour cream
mayo
cheddar cheese
panko bread crumbs
burger "thins" buns
chips
anchovy paste