Monday Jan 21 – Potato soup and sour dough bread
Tuesday Jan 22 – Leftovers or something for boys, meeting for me
Wednesday Jan 23 – Pulled pork sandwiches, homemade buns, veggie
Thursday Jan 24 – Mac n Cheese or Beef and broccoli with wine sauce
Friday Jan 25 – Pizza
Saturday Jan 26 – plan as we go
Sunday Jan 27 – plan as we go
Monday Jan 14 – Beef and broccoli with savory wine sauce
This is a recipe from the American Heart Association’s One-Dish Meals cookbook. I don’t always do it as a one dish meal. Sometimes it works better for us to cook the pasta separate.
Beef and Broccoli with Savory Wine Sauce
1 lb ground beef
4 oz button mushrooms
1 cup frozen pearl onions (I typically used diced regular onions)
2 cloves garlic, minced1 1/2 C no added salt beef broth
1/2 C red wine
2 tsp low sodium Worchestershire sauce
1 bay leaf
1 pound broccoli florets
4 oz dried pasta (penne)
1/2 C light sour cream
In a large deep skillet (or dutch oven works too), cook the beef over medium-high heat for 7-8 minutes until browned. Pour into colander and rinse well and wipe skillet of excess fat. (Our beef tends to be VERY lean so I often can skip this part).
Cook the beef, mushrooms, garlic over medium-high for 2-3 minutes.
Stir in the onions (if I use diced I add with the garlic), broth, wine, worchestershire sauce, bay leaf, and pepper. Simmer.
Sitr in broccoli and pasta. Reduce heat and simmer covered 10 minutes or until pasta and broccoli are tender (sometimes the pasta needs to be added before the broccoli, especially if I use more than 4 oz). Remove from heat. Stir to cool slightly. Stir in sour cream. Replace on heat cooking on low to warm through.
Tuesday January 15 – Brisket and Brie tacos again. We loved this meal!
Wednesday January 16 – Leftovers or Pork Chops with black beans and rice
Thursday January 17 – Evening meeting at work for me, frozen chicken pot pie or breakfast burritos or leftovers for the boys
Friday January 18 – PIZZA!!! I’ve been making sourdough crust on the morning I feed my starter and then throwing it in the freezer for Saturday. I LOVE this crust. So easy to shape and work with. This week I think I might try a bacon cheeseburger pizza (cause we haven’t had enough beef this week?) and a cheese pizza with provolone.
Saturday January 19 – my sister is going to be in town! We’ll see how we feel about meals and go from there I guess. Might be basket day too if I order again. Weekend meals are easier to plan as we go.
Sunday January 20 – Soup of some sort, again easier to plan as we go on the weekend.
Monday Jan 7 – leftovers
Tuesday Jan 8 – Tortellini soup sort of based on what I’ve linked here and other stuff I’ve done before, with sourdough bread.
Wednesday Jan 9 – Whole chicken in crockpot, rice (freeze some chicken or use for other meals later in week too)
Thursday Jan 10 – Lentil tacos
Friday Jan 11 – Homemade pizza – likely chicken bacon ranch and something with provolone
Saturday Jan 12 – soup? leftovers? Depends on what comes in Bountiful basket too.
Meals for January 2-6 and New Year’s Activity
I am very happy with the sourdough starter I ordered from King Arthur flour. I would say the sourdough loaves I made are the best I’ve had, but I don’t eat a lot of sourdough. Dakota Guy seems to agree and this is his favorite kind of bread. I also made a sourdough pizza crust for lunch Dec 29th and it was really good.
I have made bagels before from the egg bagel recipe from the Bread Lover’s Bread Machine cookbook. They were better than anything we can buy locally which means they were better than grocery store bagels. They weren’t perfect though. About half of them each time I made them were funny shaped and didn’t rise really well. The recipe also doesn’t involve a retard in the fridge step and I didn’t really know how or if I could include one so they require getting up really early to have bagels for breakfast. Dakota guy and his mom who was here one time I made them really liked them. But, I wanted something better. So, knowing how happy I was with the sourdough from Annie’s Eats I checked if she has a bagel recipe she loves. AHA!!! Perfection. An dough I can make up to two days ahead making the morning easy – boil, bake and eat!
I also tried measuring the flour the old fluff/sprinkle/level method I’ve always used and then weighing it to compare to the weights. My measured amounts were significantly heavier than the corresponding weights. So, I’m going to try to start weighing ingredients. Perhaps that can be my New Year’s resolution.
Dakota guy home brews. He has made many great beers (and really no bad ones). He just made his first batch of mead right before the New Year in the hopes that we can drink it to bring in 2014. Someone on a knitting forum had recommended a mead recipe to me called Joe’s Ancient Orange Mead. And I decided I wanted to make a one gallon batch of it NOW. The ingredients are all easily available and were mostly in my kitchen already. I only needed a 1 gallon jug/carboy. Apple cider doesn’t really come in these anymore. Online (which would have impeded the instant gratification of making it NOW) they would be about $12-17 to have shipped here. I ended up buying a gallon of Carlo Rossi wine that is currently in a tupperware pitcher and may be made into Glühwein. The jug is holding the must and waiting to reach room temperature so we can pitch the yeast.
Ingredients for JAOM
Wednesday Jan 2 – Mexican Lasagna
Thursday Jan 3 – Tangerine/Orange Pulled Pork with homemade buns
Friday Jan 4 – Pizza
Saturday Jan 5 – Potato Chip Chicken
Sunday Jan 6 – Creamy taco mac and cheese or French onion soup from last week that didn’t happen
Some day soon? – Crab Cakes
Stuffed Shells – to make soon and freeze some for a rainy/busy day