Nothing really to report this week. Our new recipes weren't too exciting so no repeat performers. After fighting off a sinus infection all week and a busy weekend, I'm exhausted and wasn't feeling too inspired for this week's menu. I had high hopes of some nice holiday dinners (Passover and Easter), but I just don't think it's happening. This week anyway :)
Tamales & Beans
Grilled Turkey & Avocado Sandwiches with Chips and Fruit
Spinach Salad with Chicken and Oranges
Lebanese Rice
Teryaki Chicken
Ricotta Gnocchi
Sunday, March 28, 2010
Sunday, March 21, 2010
Mexican Meatball Soup
From Real Simple Magazine, April 2o10 Issue
This was a big hit with our family. I mean, what kid (or adult for that matter) doesn't love meatballs? You can also adjust the heat level by the level of salsa you pick. I went for a medium that ended up being too spicy for the kids. Luckily they were happy with the meatballs and avocado.
1 pound ground beef (I think ground chicken/turkey may work well too. And it'd be healthier/lighter)
2 scallions, chopped
1 cup tortilla chips, crushed plus more for serving
1/4 cup chopped cilantro, plus sprigs for serving
1/2 teaspoon ground cumin
Kosher salt and black pepper
3 cups mild jarred salsa
1 avocado, cut into pieces
Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, cilantro, cumin, 1/2 tsp salt and 1/4 tsp pepper. Shape into 1" balls (about 24) and place on a broilerproof baing sheet. Broil until beginning to brown 5-6 minutes.
Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan and add 2 cups water (I used a can of chicken broth instead) and bring to a boil. Add the meatballs, reduce heat and simmer until cooked through, 2-4 minutes.
Serve soup with the avocado, cilantro sprigs and tortilla chips. (I think it'd also be good with other typical taco condiments like sour cream and cheese. It was kind of a twist on tortilla soup - yum!)
This was a big hit with our family. I mean, what kid (or adult for that matter) doesn't love meatballs? You can also adjust the heat level by the level of salsa you pick. I went for a medium that ended up being too spicy for the kids. Luckily they were happy with the meatballs and avocado.
1 pound ground beef (I think ground chicken/turkey may work well too. And it'd be healthier/lighter)
2 scallions, chopped
1 cup tortilla chips, crushed plus more for serving
1/4 cup chopped cilantro, plus sprigs for serving
1/2 teaspoon ground cumin
Kosher salt and black pepper
3 cups mild jarred salsa
1 avocado, cut into pieces
Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, cilantro, cumin, 1/2 tsp salt and 1/4 tsp pepper. Shape into 1" balls (about 24) and place on a broilerproof baing sheet. Broil until beginning to brown 5-6 minutes.
Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan and add 2 cups water (I used a can of chicken broth instead) and bring to a boil. Add the meatballs, reduce heat and simmer until cooked through, 2-4 minutes.
Serve soup with the avocado, cilantro sprigs and tortilla chips. (I think it'd also be good with other typical taco condiments like sour cream and cheese. It was kind of a twist on tortilla soup - yum!)
Cheesy Baked Pasta with Spinach and Artichokes
From Real Simple Magazine, April 2010 Issue
8 ounce mezzi rigatoni or some other short pasta (1/2 box)
1 14-oz can artichoke hearts, rinsed and quartered
1 9-oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan cheese
2 cups grated mozzerella
1/4 tsp black pepper
Cook the pasta according to the package directions, drain and return it to the pot. Heat broiler.
Add artichoke hearts, spinach, Parmesan, half the mozerella and pepper to the pasta and toss to combine.
Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with remaining mozerella. Broil until cheese is browned in spots, 2-3 minutes.
8 ounce mezzi rigatoni or some other short pasta (1/2 box)
1 14-oz can artichoke hearts, rinsed and quartered
1 9-oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan cheese
2 cups grated mozzerella
1/4 tsp black pepper
Cook the pasta according to the package directions, drain and return it to the pot. Heat broiler.
Add artichoke hearts, spinach, Parmesan, half the mozerella and pepper to the pasta and toss to combine.
Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with remaining mozerella. Broil until cheese is browned in spots, 2-3 minutes.
March 22 - 28
Last week's menu had some big hits for us. Among them, the Cheesey Baked Pasta with Spinach and Artichokes (I now realize my typo last week - oops!), Mexican Meatball Soup and Hoisin Cashew Beef. The Ginger Noodles were ok, just nothing spectacular. I'll post the soup and pasta recipes next since they're not online yet. They're super easy and yummy!
This week has a rollover and a repeat because we liked it so much. We're also having guests one night so our chicken dinner will be featured once again.
Hamburgers with Carrot & Apple Slaw
Creamy Basil & Tomato Pasta
Spanish Tortilla with Red Pepper
Tacos
Roast Chicken and Veggies
Pizza (for Keenan and the kids - I'll be having a ladies night out at Pei Wei - woo hoo!)
Hoisin Cashew Beef
This week has a rollover and a repeat because we liked it so much. We're also having guests one night so our chicken dinner will be featured once again.
Hamburgers with Carrot & Apple Slaw
Creamy Basil & Tomato Pasta
Spanish Tortilla with Red Pepper
Tacos
Roast Chicken and Veggies
Pizza (for Keenan and the kids - I'll be having a ladies night out at Pei Wei - woo hoo!)
Hoisin Cashew Beef
Sunday, March 14, 2010
Last week's chicken dinner got us through two nights and we ate out quite a bit with my family in town so it'll be a roll-over week! On top of that, we already have dinner plans with friends one night this week. I have 3 recipes from my latest issue of Real Simple magazine (they haven't posted them online yet) this week. Reviews to come next week. :)
Leftover Paella
Cheesy Baked Spinach and Artichokes
Mexican Meatball Soup
Hamburgers with Carrot and Apple Slaw with Raisins
Ginger Noodles with Tofu
Hoisin Cashew Beef in Lettuce Wraps
Leftover Paella
Cheesy Baked Spinach and Artichokes
Mexican Meatball Soup
Hamburgers with Carrot and Apple Slaw with Raisins
Ginger Noodles with Tofu
Hoisin Cashew Beef in Lettuce Wraps
Sunday, March 7, 2010
Turkey Meatloaf
Here is the original recipe from Real Simple Magazine.
Turkey Meatloaf with Mashed Potatoes
My modifications are more with the prep and baking than anything. The sauce I use is from Alton Brown's meatloaf recipe. I reduced the amount of turkey because it comes in 1lb packages. Next time I plan to make a 2lb version so we can have leftovers :)
Meatloaf:
1 lb ground turkey
1 onion, cut into quarters
1/2 - 2/3 of a bag baby spinach
1 cup flat leaf parsley (I usually forget to add this)
1/2 cup bread crumbs
2 T dijon mustard
1 egg
1/2 t salt
1/2 t pepper
In a food processor, pulse-chop the onion into large bits. Add the spinach (and parsely) in batches until finely chopped. In a bowl, combine ground turkey, onion, spinach, bread crumbs, mustard, egg, salt and pepper. Lightly grease a 9x13 pan. Form mixture into a 1" thick rectangular slab (ok...so it's not really a loaf, but it cooks faster and keeps it moist!) not touching the sides of the pan.
Sauce:
1/2 cup ketchup
dash hot sauce
dash worcestershire sauce
1 t cumin
1 - 2 T honey
Combine ingredients and spread over meat"loaf".
Bake at 400 degrees F for about 30 minutes (depending on your oven).
Mashed Potatoes
2lbs red potatoes, quartered
1 cup buttermilk (or 1 cup milk mixed with 1 T vinegar)
1 T olive oil
1/2 t salt
1/4 t pepper
Boil potatoes until tender (15-18 minutes). Drain. Add buttermilk, oil, salt and pepper and mash to desired consistency.
Enjoy! :)
Turkey Meatloaf with Mashed Potatoes
My modifications are more with the prep and baking than anything. The sauce I use is from Alton Brown's meatloaf recipe. I reduced the amount of turkey because it comes in 1lb packages. Next time I plan to make a 2lb version so we can have leftovers :)
Meatloaf:
1 lb ground turkey
1 onion, cut into quarters
1/2 - 2/3 of a bag baby spinach
1 cup flat leaf parsley (I usually forget to add this)
1/2 cup bread crumbs
2 T dijon mustard
1 egg
1/2 t salt
1/2 t pepper
In a food processor, pulse-chop the onion into large bits. Add the spinach (and parsely) in batches until finely chopped. In a bowl, combine ground turkey, onion, spinach, bread crumbs, mustard, egg, salt and pepper. Lightly grease a 9x13 pan. Form mixture into a 1" thick rectangular slab (ok...so it's not really a loaf, but it cooks faster and keeps it moist!) not touching the sides of the pan.
Sauce:
1/2 cup ketchup
dash hot sauce
dash worcestershire sauce
1 t cumin
1 - 2 T honey
Combine ingredients and spread over meat"loaf".
Bake at 400 degrees F for about 30 minutes (depending on your oven).
Mashed Potatoes
2lbs red potatoes, quartered
1 cup buttermilk (or 1 cup milk mixed with 1 T vinegar)
1 T olive oil
1/2 t salt
1/4 t pepper
Boil potatoes until tender (15-18 minutes). Drain. Add buttermilk, oil, salt and pepper and mash to desired consistency.
Enjoy! :)
March 8 - 14
All of our new recipes for last week were quite tasty (Salmon Bites, Quinoa Burgers and Black Bean Soup). My only adjustment will be to use fresh salmon vs. canned next time.
Our old standby - Turkey Meatloaf - never ceases to amaze me. The kids just love it! Between the 3 of us (Keenan was at band practice) we ate 2/3 of a loaf! I'll post the recipe again with my modifications after this post. I think I'm going to make it every other week or so because it has so much good stuff in it and they actually eat it!
This week's back to basics. My family will be in town and they're not quite the adventurous eaters we are :)
Tamales and Beans
Broccoli Rice Casserole
Ravioli with Tomato Sauce and Garlic Bread
Roast Chicken with Veggies and Dinner Rolls
Hamburgers and Baked Beans
Paella
Our old standby - Turkey Meatloaf - never ceases to amaze me. The kids just love it! Between the 3 of us (Keenan was at band practice) we ate 2/3 of a loaf! I'll post the recipe again with my modifications after this post. I think I'm going to make it every other week or so because it has so much good stuff in it and they actually eat it!
This week's back to basics. My family will be in town and they're not quite the adventurous eaters we are :)
Tamales and Beans
Broccoli Rice Casserole
Ravioli with Tomato Sauce and Garlic Bread
Roast Chicken with Veggies and Dinner Rolls
Hamburgers and Baked Beans
Paella
Subscribe to:
Posts (Atom)