I know it has been a while. I am more than aware. I am also more than busy, what with working the equivalent of two positions at work, toddler potty training (and fighting with 2-year-oldness), baby stuff, husband stuff, house stuff. It's very nearly more than I can handle. I daily give praise for my husband who is such a great help with everything, because otherwise we would be living in squalor, eating ramen or take out for every meal. Instead he helps me get a nutritious meal on the table several times a week and is a clean freak.
Anyway, here's what we're planning to eat this week. We're keeping it simple because I have a lot of long hours that I will be working in addition to some home improvement projects. Like I said, more than busy. Recipes that are starred will be appearing soon.
Monday - Grilled cheese, tomato and avocado, chips, broccoli slaw*
Tuesday - Tortellini with fresh tomato sauce*, salad
Wednesday - BLTs, veggies and dip, fruit
Thursday - Slow Cooker Cheesesteaks, cucumber salad, fruit
Friday - Appetizers for dinner - Artichoke dip, bruschetta, veggies and dip
Saturday - Leftovers
Sunday - Chicken Enchiladas Suisas, Creamy Black Beans
In addition, in order to make our mornings go a little more smoothly, we have started planning out Gabbie's lunches for the week. I'm always on the lookout for new toddler lunch ideas, so I thought it might be helpful to others if I put our ideas here. We're testing out a couple of new things this week, so I don't know about the success of all of these recipes, but I can definitely update next week with what did work! Another important note is that she has to have a cold, finger food lunch two days a week (Wednesday and Friday) because they have picnic lunches those days.
Monday - Soy dog, yogurt, cantelope, carrot sticks with dip
Tuesday - Egg salad*, crackers, cheese sticks, grapes
Wednesday - Cold tortellini with sauce for dipping, cucumbers, banana
Thursday - Mexican Roll-ups*, yogurt, cantelope
Friday - Salami, cheese, crackers, carrot sticks, mandarin oranges
Monday, August 23, 2010
Wednesday, August 4, 2010
Have Made/Want to Make
It has been far, far too long since I've posted here regularly. Now that summer is here and both Aaron and I have been a lot more busy at our jobs, we've been doing many more fly-by-the-seat-of-our-pants meals. It helps that we have a refrigerator full of vegetables and a stocked pantry, because it means we can get away with this most of the time. We have made some delicious meals lately (although all of us would regularly prefer to be eating more cinnamon rolls), and there's a big, growing list of recipes I want to try.
Things we have made:
Things we have made:
- Pizza - using The Pioneer Woman's dough, and barbeque sauce (see above)or this delicious sauce (without the anchovies because I didn't have the paste on hand) and any variety of vegetables we have sitting in the fridge. I also made breadsticks using this dough by rolling out the dough, brushing it with garlic butter, and sprinkling on parmesan cheese, then baking according to directions. They were easily the favorite part of dinner that night.
- Sesame Noodles - we added in some crisp-tender steamed veggies to make this even more delicious, and because we are determined to throw away as little of our bounty as possible.
- Spicy Bok Choy and Noodles (will post the recipe soon)
- Mixed Vegetable Pancakes
- Cinnamon Bun Pancakes
- Zucchini bread - we are, like everyone else, up to our ears in zucchini these days, and this recipe makes the best bread/muffins I've had
- Buffalo Chicken Mac and Cheese, because, DUH!
- Zucchini Fries with Romanesco Sauce (Tastespotting has a ton of delicious looking zucchini recipes right now, in case you need some zucchini inspriation.)
- Homemade Big Macs
- S'mores Cake (or classic s'mores made with a peanut butter cup instead of the usual chocolate bar)
Saturday, July 17, 2010
Seriously the Best Cinnamon Rolls I've Ever Eaten
I will admit to, at times, being prone to hyperbole. This is not one of those times. This morning I made the best cinnamon rolls I've ever eaten in my entire life.
It didn't take much (active) time either, which makes it even more awesome. The only problem were that I wanted more than one, but two was a bit too much. Such a problem to have, right? The fact that the entire family passed out in a sugar coma soon afterwards was also not too big of a problem. There's not much better than a family nap on a Saturday morning.
Finally, one last "problem": I used the Artisan Bread in Five Minutes a Day brioche recipe, which means that if you follow this exactly, you'll have 3/4 of the dough left to use in this or other recipes. But, you can 1/4 the dough recipe if you'd prefer. It's all up to you. It's all so delicious, though, that I would recommend the full recipe. (And it's MUCH easier than the brioche recipe I tried the last time with similarly delicious results.)
Now, without further ado - the recipe!
Mrs. Ca's Fabulous Cinnamon Rolls
1 1/2 pounds ABin5 Brioche Dough
1 stick of butter, softened (I used salted, but you could go either way)
1/2 c. sugar
2 tsp. cinnamon
Icing:
2 oz. cream cheese
1/4 c. milk
1 tsp. real vanilla extract
1 1/2 c. powdered sugar
On a lightly floured surface, roll out your dough to about 1/8 inch thick (mine made a rectangle about 10x13 inches). Spread 1/2 of the softened butter over the dough. Mix together the cinnamon and sugar and sprinkle generously over the dough (you will have extra). Roll up into a log from the long side. If your dough is fairly soft, refrigerate for 20 minutes before slicing.
In a cake pan (mine is 9 inches), spread the rest of the softened butter. Sprinkle with some of the remaining cinnamon/sugar mixture. Slice your dough roll into 8 equal pieces, and place cut side up in the pan. (I placed 7 around the sides and one in the middle.) Cover loosely with plastic wrap and let rise for 40 minutes. Preheat your oven to 350 degrees F. When done rising, bake for 40 minutes.
While rolls are baking, put cream cheese and milk in a small, microwavable bowl. Microwave for 15 seconds to soften the cream cheese. Remove from microwave and whisk to combine. Whisk in vanilla and powdered sugar. Set aside until ready to serve rolls.
Place desired amount of rolls on each plate and top with cream cheese glaze. Eat, then groan in pleasure. (And probably take a family walk instead of a family nap because these are definitely far (FAR) from light in fat and calories.)
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It didn't take much (active) time either, which makes it even more awesome. The only problem were that I wanted more than one, but two was a bit too much. Such a problem to have, right? The fact that the entire family passed out in a sugar coma soon afterwards was also not too big of a problem. There's not much better than a family nap on a Saturday morning.
Finally, one last "problem": I used the Artisan Bread in Five Minutes a Day brioche recipe, which means that if you follow this exactly, you'll have 3/4 of the dough left to use in this or other recipes. But, you can 1/4 the dough recipe if you'd prefer. It's all up to you. It's all so delicious, though, that I would recommend the full recipe. (And it's MUCH easier than the brioche recipe I tried the last time with similarly delicious results.)
Now, without further ado - the recipe!
Mrs. Ca's Fabulous Cinnamon Rolls
1 1/2 pounds ABin5 Brioche Dough
1 stick of butter, softened (I used salted, but you could go either way)
1/2 c. sugar
2 tsp. cinnamon
Icing:
2 oz. cream cheese
1/4 c. milk
1 tsp. real vanilla extract
1 1/2 c. powdered sugar
On a lightly floured surface, roll out your dough to about 1/8 inch thick (mine made a rectangle about 10x13 inches). Spread 1/2 of the softened butter over the dough. Mix together the cinnamon and sugar and sprinkle generously over the dough (you will have extra). Roll up into a log from the long side. If your dough is fairly soft, refrigerate for 20 minutes before slicing.
In a cake pan (mine is 9 inches), spread the rest of the softened butter. Sprinkle with some of the remaining cinnamon/sugar mixture. Slice your dough roll into 8 equal pieces, and place cut side up in the pan. (I placed 7 around the sides and one in the middle.) Cover loosely with plastic wrap and let rise for 40 minutes. Preheat your oven to 350 degrees F. When done rising, bake for 40 minutes.
While rolls are baking, put cream cheese and milk in a small, microwavable bowl. Microwave for 15 seconds to soften the cream cheese. Remove from microwave and whisk to combine. Whisk in vanilla and powdered sugar. Set aside until ready to serve rolls.
Place desired amount of rolls on each plate and top with cream cheese glaze. Eat, then groan in pleasure. (And probably take a family walk instead of a family nap because these are definitely far (FAR) from light in fat and calories.)
Thursday, July 1, 2010
Hacked
In a non-fun twist of events, my email has been hacked! So, if you get an email (or apparently a bunch of emails) from mrs.jessie.ca[at]gmail[dot]com, don't open it/them. I apologize if you're getting majorly spammed by account. I let Google know, so hopefully it will stop soon.
Just what I needed today. Grrr....
Just what I needed today. Grrr....
Monday, June 28, 2010
Monday Meal Planning 6.28.10
This week is going to be more than a little crazy, so recipes we've planned are quick, easy, and pretty much dictated by my recent cravings. Being pregnant has it's perks; all I have to do is say I'm craving something and no one complains about the plan for that day.
Monday: BBQ Pork, Cole Slaw, fresh veggies
I made so much pork last week that we're still eating it this week. That's fine, though, because it's delicious! The bonus this week will be some pickles that I just bought for an extra side.
Tuesday: Prosciutto Pasta, Roasted Green Beans
So, the one craving that's been a constant my entire pregnancy so far? Green beans. I want them all the time. Luckily I love my family enough to not make them eat green beans at every meal. They can deal with once a week, and it gives me something to look forward to.
Wednesday: New York Dogs, Sweet Potato Fries
Based on this month's Food Network Magazine feature, New York dogs are steamed hot dogs (we'll probably boil then pan fry ours), topped with saurkraut and spicy brown mustard. Yes please! Pickles on the side again with these.
Thursday: Pan Braised Chicken with Chimichurri, Rice Pilaf, fresh peas from my parents' garden
(I would totally make the skirt steak linked to with the chimichurri sauce, but I can't deal with well-done steak, so I'll happily wait until after September for medium-rare goodness.)
Friday: Pizza and fresh veggies
Again, using the Pioneer Woman's pizza dough recipe, and I'm going to give this sauce recipe a try. Toppings will be whatever leftover veggies or meats we have in the fridge (although, right now, sausage and mushroom pizza sounds pretty darn good). We might also make something with our CSA share for the week (so excited its finally starting!).
Monday: BBQ Pork, Cole Slaw, fresh veggies
I made so much pork last week that we're still eating it this week. That's fine, though, because it's delicious! The bonus this week will be some pickles that I just bought for an extra side.
Tuesday: Prosciutto Pasta, Roasted Green Beans
So, the one craving that's been a constant my entire pregnancy so far? Green beans. I want them all the time. Luckily I love my family enough to not make them eat green beans at every meal. They can deal with once a week, and it gives me something to look forward to.
Wednesday: New York Dogs, Sweet Potato Fries
Based on this month's Food Network Magazine feature, New York dogs are steamed hot dogs (we'll probably boil then pan fry ours), topped with saurkraut and spicy brown mustard. Yes please! Pickles on the side again with these.
Thursday: Pan Braised Chicken with Chimichurri, Rice Pilaf, fresh peas from my parents' garden
(I would totally make the skirt steak linked to with the chimichurri sauce, but I can't deal with well-done steak, so I'll happily wait until after September for medium-rare goodness.)
Friday: Pizza and fresh veggies
Again, using the Pioneer Woman's pizza dough recipe, and I'm going to give this sauce recipe a try. Toppings will be whatever leftover veggies or meats we have in the fridge (although, right now, sausage and mushroom pizza sounds pretty darn good). We might also make something with our CSA share for the week (so excited its finally starting!).
Sunday, June 27, 2010
Sixty Minute Rolls
For as long as I can remember, for every special occasion (and often for everyday meals) my mom has made these rolls. The rolls are so easy to make that even the most yeast-phobic bakers can easily master this recipe. They're light, slightly sweet, and in my opinion, best when steaming hot and slathered with butter. And sometimes honey.
As a bonus, you can roll out the dough, top it with softened butte,r sugar, and cinnamon, then roll up, slice, and bake as directed for delicious quick cinnamon rolls. See? I told you these were awesome!
Sixty Minute Rolls
(Can be halved)
3 1/2 to 4 1/2 c. unsifted, all-purpose flour
3 Tbsp. sugar
1 tsp. salt
2 packages dry yeast
1 c. milk
1/2 c. water
1/4 c. butter
In a large bowl, thoroughly mix 1 1/2 c. flour, sugar, salt, and undissolved dry yeast.
Combine milk, water, and butter in a sauce pan. Heat over low heat until liquids are very warm (120 - 130 degrees F). (This step can be done in the microwave.) Butter does not need to melt. Gradually add this mixture to the flour mixture and beat for 2 minutes. Add 1/2 c. flour, beat 2 minutes. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead until smooth and elastic, about five minutes.
Place dough in a greased bowl, turning to grease top. Cover; place bowl in a pan of water at about 98 degrees F. Let rise 15 minutes.
Turn dough out onto floured board. Divide into half and shape; place into lightly greased 9" x 13" pan. Cover and let rise in a warm place, free from draft, 14 minutes.
Bake at 425 degrees F for about 12 minutes, or until golden brown on top and baked through.
As a bonus, you can roll out the dough, top it with softened butte,r sugar, and cinnamon, then roll up, slice, and bake as directed for delicious quick cinnamon rolls. See? I told you these were awesome!
Sixty Minute Rolls
(Can be halved)
3 1/2 to 4 1/2 c. unsifted, all-purpose flour
3 Tbsp. sugar
1 tsp. salt
2 packages dry yeast
1 c. milk
1/2 c. water
1/4 c. butter
In a large bowl, thoroughly mix 1 1/2 c. flour, sugar, salt, and undissolved dry yeast.
Combine milk, water, and butter in a sauce pan. Heat over low heat until liquids are very warm (120 - 130 degrees F). (This step can be done in the microwave.) Butter does not need to melt. Gradually add this mixture to the flour mixture and beat for 2 minutes. Add 1/2 c. flour, beat 2 minutes. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board; knead until smooth and elastic, about five minutes.
Place dough in a greased bowl, turning to grease top. Cover; place bowl in a pan of water at about 98 degrees F. Let rise 15 minutes.
Turn dough out onto floured board. Divide into half and shape; place into lightly greased 9" x 13" pan. Cover and let rise in a warm place, free from draft, 14 minutes.
Bake at 425 degrees F for about 12 minutes, or until golden brown on top and baked through.
Monday, June 21, 2010
Monday Meal Planning 6.21.10
Woohoo! It's the first day of summer! I don't know if you can tell, but I'm pretty darn excited! I also am feeling so much better these days, now that about 90% of the first trimester yuckiness is gone, and so I've been much better about cooking again. We're still on our kick of trying to reduce the amount of food we end up throwing away, so this week is full of meals that get double duty, with the leftovers from one meal showing up again in another meal. One last thing before I get to the plan: Our CSA finally starts next week and I could not be more excited. Be prepared for lots and lots of vegetables showing up in our plan soon (even more than normal; I know!).
Monday: Rotisserie Chicken, Green Beans, 60 Minute Rolls
If I were really on top of things this week I would have made my own "fauxtisserie" chicken. Alas, I am not quite back up to 100% yet, so straight from the store it is. Plus I usually only make those when whole chickens are on sale, and I haven't seen them on sale for a while now. We're roasting the green beans this week instead of steaming them (that way we can get away with telling Gabbie they're green bean "fries" and she'll eat a ton of them (hopefully)), and I promise, promise, promise I will share my rolls recipe this week. Promise! They're so good and easy.
Tuesday: Cold Sesame Noodles, Egg Rolls
I'll make the noodles tonight so they'll be ready for dinner when we get home tomorrow. The egg rolls are of the frozen variety, which work just fine for me! Although, Aaron will probably convince me to let him pick up egg rolls from our favorite Chinese restaurant, because they're just so much better.
Wednesday: Spicy Shredded Pork, Tortillas and taco fixings, Spanish Rice
Aaron requests this pretty much every week, but I only give in about once every month or so. He's lucky this week, because he's getting exactly what he wants. This recipe has topped our previous favorite smoky beef tacos on his list of favorite Mexican dishes I make.
Thursday: BBQ Chicken Pizza, Salad
For the pizza I'll use The Pioneer Woman's pizza crust recipe, and top it with bbq sauce, shredded leftover rotisserie chicken, thinly sliced red onion, a mix of mozzarella and cheddar cheeses, and top it with green onions when it comes out of the oven. I cannot wait to dig into this!
Friday: Pulled Pork and Coleslaw Sandwiches, cucumber salad
I know, barbeque two days in a row. I guess my excuse is I'm dragging our Father's Day celebration out into a week-long man-pleasing-food party. We'll mix the leftover pork with BBQ sauce, and throw it on a bun with some cole slaw. Man, I love that combination! Slightly spicy and vinegary tender meat, plus the creamy sweet crunch of the cole slaw. Food heaven, I swear.
Saturday: Vegetable Jalfrezi, Basmati Rice
I have been craving a good curry lately, and I'm really hoping this one fits the bill. It looks fantastic, and reading the recipe leaves me practically drooling, so I'm really looking forward to making this. Mmmm....
Monday: Rotisserie Chicken, Green Beans, 60 Minute Rolls
If I were really on top of things this week I would have made my own "fauxtisserie" chicken. Alas, I am not quite back up to 100% yet, so straight from the store it is. Plus I usually only make those when whole chickens are on sale, and I haven't seen them on sale for a while now. We're roasting the green beans this week instead of steaming them (that way we can get away with telling Gabbie they're green bean "fries" and she'll eat a ton of them (hopefully)), and I promise, promise, promise I will share my rolls recipe this week. Promise! They're so good and easy.
Tuesday: Cold Sesame Noodles, Egg Rolls
I'll make the noodles tonight so they'll be ready for dinner when we get home tomorrow. The egg rolls are of the frozen variety, which work just fine for me! Although, Aaron will probably convince me to let him pick up egg rolls from our favorite Chinese restaurant, because they're just so much better.
Wednesday: Spicy Shredded Pork, Tortillas and taco fixings, Spanish Rice
Aaron requests this pretty much every week, but I only give in about once every month or so. He's lucky this week, because he's getting exactly what he wants. This recipe has topped our previous favorite smoky beef tacos on his list of favorite Mexican dishes I make.
Thursday: BBQ Chicken Pizza, Salad
For the pizza I'll use The Pioneer Woman's pizza crust recipe, and top it with bbq sauce, shredded leftover rotisserie chicken, thinly sliced red onion, a mix of mozzarella and cheddar cheeses, and top it with green onions when it comes out of the oven. I cannot wait to dig into this!
Friday: Pulled Pork and Coleslaw Sandwiches, cucumber salad
I know, barbeque two days in a row. I guess my excuse is I'm dragging our Father's Day celebration out into a week-long man-pleasing-food party. We'll mix the leftover pork with BBQ sauce, and throw it on a bun with some cole slaw. Man, I love that combination! Slightly spicy and vinegary tender meat, plus the creamy sweet crunch of the cole slaw. Food heaven, I swear.
Saturday: Vegetable Jalfrezi, Basmati Rice
I have been craving a good curry lately, and I'm really hoping this one fits the bill. It looks fantastic, and reading the recipe leaves me practically drooling, so I'm really looking forward to making this. Mmmm....
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