This Week's Menu 11/28/11

Monday - Crispy Chicken and Apple Salad

Tuesday - Turkey Burgers, Sweet Potato Fries

Wednesday - Spaghetti with Black Olives, Garlic and Feta Cheese

Thursday - Roasted Broccoli and Cheddar Soup, Artisan Bread

Friday - Roasted Vegetables, Coleslaw

Saturday - Another birthday at our house!  Dinner out tonight.

Sunday - Beef Lombardi, Mixed Green Salad with Poppy Seed Dressing

Notes:


For Friday's Roasted Vegetables,  I plan on using a combination of carrots, parsnips, butternut squash, and potatoes.  Cut the vegetables into uniform pieces. I usually cut mine in 1 1/2" pieces.  Toss with a little olive oil. Spread on a baking sheet and add salt and pepper and herbs if desired to taste.  Bake at 400 degrees for 25-30 minutes or until tender.

For Sunday's Beef Lombardi, don't feel that you are limited to just ground beef in the recipe.  I have used both ground turkey and meatless crumbles in this recipe and both have been delicious!

Round Up of Thanksgiving Links

Here's a round up of food-related Thanksgiving links full of great tips and recipes:

Nut Allergies? Faux Pecan Pie
Not enough oven space? Slow Cooker Cornbread Dressing
Simple Way to Cook a Turkey - How to Cook a Turkey
Need Help Planning and Organizing your Menu? Thanksgiving Menu Creator
Looking for a Potato Dish Idea? 15 Great Potato Dishes
Need a No-brainer thanksgiving? Fast Thanksgiving Dinner, Menu and Shopping List
Coffee Bar for Guests - Autumn Coffee Bar
Wine with Dinner - Best Thanksgiving Wines
Short on time? Make ahead side dishes
Easy Appetizers - Easy Thanksgiving Appetizers
Vegetarian? A Vegetarian Holiday Menu
Healthy Ideas for Leftovers - New Ways to Use Leftovers
More Leftover Ideas - More than Just Sandwiches
Hostess Gift Ideas - Thanksgiving Hostess Gift Ideas
Cute for the Kids - Chocolate Chip Turkeys
Table Decorating Ideas - Thanksgiving Table Setting
Cute Ideas for the Children's Table - Children's Thanksgiving Tablescapes

This Week's Menu 11/21/11

Happy Thanksgiving! I'm keeping the cooking simple leading up to Thanksgiving and utilizing the leftover turkey several different ways at the end of the week. My family has favorites that they expect on the table each year.  I usully keep my menu the same, but vary the way that I prepare the turkey, change out one vegetable dish each year and also switch up the desserts. How about you?  Do you use the same menu yearly or try out new things?

Monday - Ham and Gruyere Quiche, Salad

Tuesday - Olive and Zucchini Quesadillas

Wednesday - Tomato Soup, Grilled Pimento Cheese Sandwiches


Thursday - Roasted Turkey with Bearnaise Butter
                 Cornbread Dressing
                 Gravy
                 Lemon Broccolini
                 Four-Cheese Macaroni
                 Citrus Salad

                 Pea Salad
                 Deviled Eggs

                 Cranberry Sauce
                 Parker House Rolls
                 Ambrosia Pie
                 Pumpkin-Pecan Cheesecake

Friday - Tortilla Turkey Soup

Saturday - Turkey Rarebit, Fruit Salad

Sunday - Turkey Salad with Cranberry Dressing

Notes:


For Wednesday's Dinner  I use this recipe for the pimento cheese used in the grilled pimento cheese sandwiches. Pimento Cheese

Vegetable Lasagna

I love a good ooey, gooey, multi-layer, stretchy cheese lasagna. Unfortunately after eating said lasagna, I feel like I can't move!  Most of the time I am more health conscious and am looking for maximum flavor but lower fat.  I upped the vegetables in my standard lasagna recipe, and flavored the ricotta with a little pesto and garlic.  The results are incredibly delicious, and I don't feel like I need to run 5 miles after eating.

1 medium onion, diced
3 garlic cloves, minced
1 Tbs. olive oil
1 medium yellow squash, diced
2 small zucchini, diced
1 tsp. dried oregano
1 tsp. sugar
8 oz. mushrooms, sliced
Red wine
1 (28 oz.) can crushed tomatoes
1 (14.5 oz). can diced tomatoes
2 cups shredded mozzarella
2 cups ricotta
2 - 3 Tbs. pesto
1 clove garlic, finely minced
No-boil lasagna noodles
2 Tbs. grated Parmesan cheese

In a dutch oven, over medium heat, saute the onion in the olive oil until softened (about 5 minutes). Add the 3 minced garlic cloves and saute for 1 minute.  Add squash, zucchini, and oregano. Saute 5-7 minutes. Stir in  a splash or two of red wine, if desired. Stir for 1 minute. Add crushed and diced tomatoes and teaspoon of sugar. Simmer over medium low heat for 15-20 minutes. While sauce simmers, mix ricotta, 1 minced garlic, and pesto in a small bowl. In a non-stick skillet, saute the mushrooms in 1 tablespoon olive oil until tender. Spray a 13 x 9 dish with cooking spray. Spread 1 cup of the tomato sauce in the bottom of the baking dish. Place 4 lasagna noodles over the sauce. Top with 1/2 of the ricotta mixture.  Next, top with 1/2 of mushrooms. Sprinkle with 1/3 of the mozzarella cheese.  Cover with 1/2 of the tomato sauce. Repeat with another layer of lasagna noodles, the remaining ricotta mixture, the remaining mushrooms, 1/3 of the cheese, and the remaining sauce.  Sprinkle with the last of the mozzarella cheese.  Cover tightly with foil and bake for 35 minutes at 350 degrees.  Remove foil. Sprinkle with  Parmesan cheese. Bake an additional 5 minutes.  Cool 10-15 minutes before cutting.

Notes:
For the wine, I used Pinot Noir, because it's what I had on hand.  You can omit the wine if you prefer.

I used canned diced tomatoes with fennel and red pepper.

This Week's Menu 11/14/11

Monday - White Bean Stuffed Portobellos, Slaw

Tuesday - Crustless Spinach Quiche, Fruit Salad

Wednesday - Lentil Soup, Crusty Bread

Thursday - Mac and Cheese with Chicken, Goat Cheese, and Rosemary; Salad

Friday - Rosemary Apricot Pork Tenderloin, Polenta, Steamed Green Beans

Saturday - Braised Mushrooms with Angel Hair Pasta, Roasted Brussel Sprouts

Sunday - Baked Potato Bar

Herbed Goat Cheese Spread

Looking for a simple appetizer?  I hesitate to post this, because now my secret is out.  Whenever I serve this, people go nuts.  Now everyone will know that it is a no-effort appetizer.  It looks impressive and, thanks to the fresh herbs, tastes fantastic. It would be perfect for any of your holiday parties!

5 oz. goat cheese, softened

1 Tbs. heavy cream

1 tsp. fresh chives, finely chopped

1 tsp. fresh rosemary, finely chopped

1 tsp. fresh thyme

1 clove garlic minced

Beat all ingredients.  Place in a serving bowl.  Chill 1-2 hours to allow flavors to blend. Remove from refrigerator 30 minutes before serving and allow to come to room temperature.  Serve with crackers, Melba toasts, or vegetable sticks.

Note: 

I used the fresh herbs available in my garden.  Feel free to vary with 3 tsp. of your favorite fresh herbs.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.







Lemon-Blueberry Coffee Cake



A delicious, not-too sweet start to the morning!

1 1/2 cups all purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

2 tsp. amaretto

3 Tbs. butter

1 egg

1 Tbs. lemon juice

2 tsp. lemon zest

3/4 cup skim milk

1  cup blueberries

Topping:

1/3 cup brown sugar

1/4 cup chopped almonds

2 Tbs. butter, melted

1/2 tsp. cinnamon

In a small bowl, mix the flour, baking powder, baking soda, and salt.  In a medium bowl, beat the sugar, amaretto, butter, and egg.  Stir in the lemon juice and zest.  Add the milk and flour mixture to the sugar mixture. Mix well. Toss the blueberries with 1 tablespoon flour. Fold the blueberries into the batter. Place batter in a 9 inch square baking pan sprayed with cooking spray. 

For the topping, mix all topping ingredients and sprinkle over the batter.  Bake at 350 degrees for 30 minutes.

Santa Fe Soup

Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 Tbs. olive oil
3 carrots, chopped in small dice
4 red potatoes, chopped in small dice
1 can black beans, drained and rinsed
2 cups salsa
16 oz . package frozen corn
4 cups chicken stock

For serving:
1 avocado, cut into small chunks
1 cup shredded Monterrey jack cheese
sour cream
tortilla chips

In a dutch oven, saute the onion over medium heat 4-5 minutes or until the onion is softened.  Stir in the garlic and cook 1 minute. Add the carrots, potatoes, beans, salsa, corn and chicken stock.  Bring to a boil.  Boil for 5 minutes.  Reduce to medium low and cook for 30 minutes or until potatoes are tender. Serve with avocado chunks, shredded cheese, sour cream, and crushed tortilla chips.

Notes:
This would be delicious with shredded cooked chicken added or leftover chopped pork!

How To Tuesday - Lemon Curd

In the post "Gingerbread Muffins with Lemon Curd Glaze", I used a homemade curd to make the glaze.  Making Lemon Curd is quick, inexpensive, and requires minimal ingredients.

4 medium lemons
2 eggs

3 egg yolks

2 Tbs. milk

1/3 cup sugar

1/4 tsp. salt

4 Tbs. cold unsalted butter, cut into small pieces

Zest one of the lemons. Reserve the zest.  Juice all four lemons.  You should have about 1/2 cup juice.

In a stainless steel saucepan, whisk the eggs, yolks, milk, sugar, and salt. Stir in the lemon juice and zest. Add the cold butter. 

Heat the mixture over low to medium low heat slowly. Whisk the mixture constantly, until it is thick enough to coat a spoon.  Do not stop stirring or increase the heat because the eggs will curdle.  The entire process should take no more than 10 minutes. Remove from heat and store in glass jars in the fridge.

Notes: 
This made enough for two half pint jars.

I don't chop my cold butter into cubes.  Instead, I place the butter in the freezer for 3-5 minutes and then grate it on the coarse side of a box grater directly into the sauce pan.

Ideas for what to do with the curd after you have made the gingerbread muffins: Make gingerbread pancakes and serve with the lemon curd in place of syrup.  Pour over softened cream cheese and serve with ginger snaps.  Make a trifle with it, angel food cake, and berries.  Use as a filling in cupcakes. Fill crepes or mini tart shells and top with berries. Warm slightly and pour over ice cream.

The curd will keep in the refridgerator for one week. You can store it in the freezer up to 3 months.

Easy Pizza Crust

My favorite make ahead crust is a whole wheat one by Deborah Madison in her cookbook Vegetarian Cooking For Everyone. Inevitably though, when pizza night rolls around, I have not allowed enough time to make my pizza crust and allow for a longer rise.  When time is of the essence, I make this crust.  it's fast with only a 30 minute rise time.  30 minutes is the perfect amount of time, while the dough is rising, I can get all of my pizza toppers ready and make a salad! (If you happen to have rapid rise yeast, no rise time is needed for the dough and you can go straight to making pizzas!)

 

2 1/2 cups all-purpose flour, or as needed

1 envelope Active Dry Yeast or RapidRise Yeast (or 2 1/4 tsp measured)

1 teaspoon salt

1/4 cup very warm water (120 degrees F to 130 degrees F)

3 tablespoons olive or vegetable oil

3/4 - 1 cup very warm water (120 degrees F to 130 degrees F)

Cornmeal

 

In a small bowl place 1/4 cup very warm water and yeast.  Give a quick stir and set to the side.  In a large bowl or the bowl of a stand mixer fitted with a dough hook, place flour, and salt. 

 

 

 

Add yeast mixture, 3/4 cup very warm water and oilve oil. beat until a dough forms. Add water a little at a time until it is well mixed.

 

 

 

 Place dough in a bowl greased with oil.  Cover with a dish towel and place in a warm spot for 30 minutes. (I mentioned this in my focaccia post, but I place my dough in the dryer to rise. It's my trick for the perfect rise.  I know it sounds crazy, but it works! Turn your empty clothes dryer on for 1 -2 minutes.  Stop the dryer, and place the covered dough bowl into the dryer and close the door with power off.  Your dough now has a warm draft free place to rise.)

 

Roll out dough.

 

 

 

Sprinkle pizza pan or stone with cornmeal.  Place dough on pizza pan and add desired toppings. Bake at 450 degrees for 10 minutes.

 

Notes:

You can substiute half of the flour with whole wheat flour if desired.

I pre-bake the crust for 5 minutes when using heavy toppings to ensure a crispy crust.

Add herbs or cheese to the dough before rising for a flavored crust.

 

 

 

Butternut Squash Pizza

We had a lot of butternut squash in the garden and it was pizza night.  So, I decided to combine the two!  I thought that a butternut squash puree would be an excellent substitute for the typical marinara, and it was.  The pizza was topped with additional roasted butternut squash, caramelized onions, finely chopped black olives, fresh rosemary, and goat cheese.  It was awesome and a fantastic departure from typical vegetarian pizzas!

For the Puree:

2 butternut squash, peeled and cubed

Olive Oil

Salt and Pepper

Chicken stock



Toss the butternut squash cubes with a little olive oil. and spread onto a baking sheet.  Sprinkle with a little salt and pepper.  Bake at 350 degrees for 30 minutes. Cool.  Process 1/2 of the butternut squash in a blender or food processor adding just enough chicken stock (or water) until the consistency is smooth. 

To caramelize onion:
While the squash is baking,  slice a large onion lengthwise to desired thickness. Coat the bottom of a saute pan with olive oil or with a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium  heat. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle a pinch or two of salt over the onions, and  a pinch of sugar. Reduce heat if the onions are browning to quickly or sticking. Let cook for 30 minutes, stirring every few minutes.

For the pizza:
Prepared Pizza Dough
1 onion, caramelized
Roasted butternut squash cubes
2 Tbs. finely chopped black olives
1 tsp. chopped fresh rosemary
3 oz. goat cheese, crumbled
Shredded mozzarella if desired

Preheat oven to 450 degrees. Roll out dough to desired thinness.  Pre-bake for 5 minutes, if desired. Spread dough with butternut squash puree.  Top with butternut squash chunks, caramelized onion, olives, rosemary, goat cheese, and mozzarella.  Bake for 10-12 minutes or until pizza is done.

This Week's Menu 11/7/11

Monday - Chicken Quesadillas with Lime Crema and Black Beans

Tuesday - Spaghetti with Slow-Cooker Bolognese Sauce, Salad

Wednesday - Garlicky Chicken and Rice, Steamed Broccoli

Thursday - Lasagna and Salad

Friday - Panini night! Hot Fudge Sundaes

Saturday  - Apricot - Cheddar Chicken, Steamed Green Beans

Sunday - Birthday Boy's Request! Vegetable Pot Pie, Salad with poppy seed dressing, Birthday Cake


Notes:
Wednesday's Recipe - Experimental night.  I am making this one up!  If all goes well, I will be a future blog entry.

Thursday's Lasagna Recipe - Will appear on the blog Thursday.

Friday's Panini Night - Make your own paninis and for dessert, hot fudge sundaes.  I cut the hot fudge sauce recipe in half.

Sunday's Birthday Meal - It's my husband's birthday and he has made a special request, Vegetable Pot Pie! These are incrediblely delicious and well worth the time it takes to prepare them. 

Gingerbread Muffins with Lemon Curd Glaze

Gingerbread Muffins.  There is something so homey about the smell!  Today was a cold, windy day; and, the smell of the gingerbread muffins baking made our home feel toasty.  I just love the warmness of ginger and cinnamon. The smell evokes fall and the upcoming holidays. When I saw that "My Baking Addiction" and "GoodLife Eats" weekly Holiday Recipe Exchange focus was on fall spices, I was thrilled!  I tried a gingerbread muffin recipe a few years ago that ended up being a little dry, and I wasn't thrilled with the way the muffins were prepared.  I knew that I wanted to make a better Gingerbread Muffin to share on the recipe exchange.   I reworked the original using whole wheat pastry flour, brown sugar, and buttermilk.  I changed the recipe to a traditional muffin preparation where the dry ingredients and wet ingredients are prepared separately and minimal stirring is involved. I think the results were fantastic!  The muffins were more tender and moister than the original.  I also updated the lemon glaze. The new glaze features a homemade lemon curd, a little confectioner's sugar, and cream.  The tart-sweetness of the glaze really compliments the spiciness of the gingerbread.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.

Gingerbread Muffins
2 cups whole wheat pastry flour
3/4 cup all-purpose flour
2 1/2 tsp baking soda
3 tsp ground ginger
1 tsp cinnamon
pinch nutmeg
1/2 tsp salt
1/2 cup canola oil
6 tsp brown sugar
2 eggs
1/2 cup molasses
3/4 cup milk
1/2 cup buttermilk
1 tsp vanilla

In a large bowl, stir together flours, baking soda, ginger, cinnamon, nutmeg, and salt.  In a separate medium bowl, mix together oil, brown sugar, eggs, molasses, milks, and vanilla.  Make a well in the center of the dry mixture.  Pour the wet mixture in the hole.  Stir until just combined (do not over mix).  Pour into greased muffin tins (you can butter and flour yours...I keep it simple and use Baker's Joy spray).  Bake at 350 degrees for 20-25 minutes.  Once cool, top with lemon curd glaze and sprinkle with chopped candied ginger, if desired.

Lemon Curd Glaze
1/2 cup confectioner's sugar
3 Tbs lemon curd
2 tsp whipping cream

Whisk all ingredients together until smooth.

Notes:
I used whole wheat pastry flour.  You can substitute all-purpose flour (for a total of 2 3/4 cups all-purpose flour) if whole wheat pastry flour is not readily available.

Before I measure the molasses, I spray my measuring cup with non-stick cooking spray.  That way, instead of sticking to the cup, it falls right out.

These muffins are delicious on their own.  I like to serve mine with the glaze offered in a bowl to the side.

For the lemon curd, I make my own.  It takes 10 minutes; and, it has a fresher, brighter taste than store-bought with no preservatives.  If using store-bought curd, grate a lemon zest into the curd to add a little zing.  My lemon curd recipe will be featured as Tuesday's (November 8) "How To" post.

This Week's Menu 10/31/11

Monday - Sandwiches, Chips and Fruit

Tuesday - Orzo Casserole with Summer Squash and Carrots, Orange-Fennel Salad

Wednesday - Tuscan Soup, Zucchini Cheddar Rolls

Thursday - Brown Rice Gratin with Zucchini, Leeks and Goat Cheese, Salad

Friday - Pasta with Roasted Cauliflower, Arugula, and Prosciutto, Tomato-Mozzarella Salad

Saturday - Chicken Stew with Biscuits, Pumpkin Ice Cream

Sunday - Make your own Pizza, Apple Tart with a Cheddar Cheese Crust

Notes:
Monday - Super easy sandwiches with chips and fruit to fill up my trick-or-treaters before we head out.

Wednesday - Sorry, no link to the Zucchini Cheddar Rolls.  I am experimenting with adding zucchini and cheddar to my favorite dinner roll recipe for a future blog post.

Thursday - Substitute Feta if Goat cheese isn't your thing!  Also add in 1 cup shredded chicken for an even heartier dish.

Saturday - Cold Day in the forecast!  Chicken stew is the ultimate comfort food!

Sunday - Make your own pizza!  Everyone's favorite night!  Sunday's blog post will feature my favorite crust recipe and topping ideas to break out of your pepperoni rut.