Monday:
Grilled chicken legs
Pilaf
Salad
Reflections from the Backcounter
Monday morning and all the mothers in America on overdrive. Why is the family launch so daunting? Maybe it has something to do with the fact that by 7 am, most mothers have organized and completed more tasks than many people complete in a day. By the time the house is awakened, breakfast prepared, lunches packed, animals herded and fed, house tidied and everyone directed toward the appropriate car or school bus, there is no time left for the mother to even think about coordinating her wardrobe or fixing her hair. All I know, is that I do not have high expectations or personal goals in the morning... all I hope to achieve is clean. My goal is to arrive at work clean (with matching shoes). If I do...it is a good day. Send me some ideas on howyou organize the morning lift off in your home. I could use some help.
At least dinner is on track.
Peace,
Julia
Monday, March 31, 2008
Sunday, March 30, 2008
Menu week 7: Feeding the hungry hordes of teens
Menu planning: Don't give up! Planning menus and grocery shopping are daunting tasks. Every weekend, I dread having to face the week ahead early by thinking about organizing my meals. However, I always end up feeling better about everything once I have tackled the provisioning of my household. Food is very important in my house right now because my teens are very hungry and are really thin. Sports and teenage metabolisms require aggressive feeding schedules!!!
Enjoy these meals. We love them.
Peace,
Julia
Sunday: Moussaka
Salad
Moussaka
2 pounds eggplant
½ cup olive oil
2 large tomatoes(or 2 cans of diced tomatoes)
1 pound ground lamb
¼ tsp cinnamon
¼ tsp allspice
2 T tomato paste
3 T chopped fresh parsley
½ cup dry white wine
For the sauce
4 T butter
½ cup all-purpose flour
2 ½ cups milk
3 ¼ tsp grated nutmeg
4 1/3 cup grated parmesan cheese
5 3 T toated bread crumbs
Cut the eggplant into ¼ inch slices and layer in a colander sprinkling each layer with plenty of salt. Let stand for 30 minutes. Rinse eggplant in several changes of cold water. Squeeze gently with fingers to remove the excess water, than pat them dry on paper towels.
Heat some of the oil in a large frying pan. Sauté the eggplant slices in batches until golden brown. Drain on paper towels.
Skin tomatoes by blanching in hot water (can also use two cans of diced tomatoes). Chop.
Preheat oven to 350 degrees. Heat 2 T of oil in a saucepan. Add onions and lamb. Sauté gently for 5 minutes breaking up lamb with a wooden spoon. Add tomatoes, cinnamon, allspice, tomato paste, parsley wine and pepper. Bring to a boil. Reduce the heat, cover with a lid and simmer gently for 15 minuets.
Layer eggplant with meat mixture and alternate layers in a shallow ovenproof dish. The last layer should be eggplant.
To make the sauce, melt the butter in a small pan and stir in the flour. Cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Return to the heat and cook, stirring, for 2 minutes, until thickened. Add the nutmeg, cheese and salt and pepper. Pour the sauce on the eggplant and sprinkle with the bread crumbs. Bake for 45 minutes, until golden. Serve hot, sprinkled with extra black pepper if desired.
Monday:
Chicken legs grilled
Pilaf
2 cups Uncle Ben’s Rice enriched parboiled rice (I buy mine in a large bag at Smart and Final)
1 stick of Butter
4 cups Chicken broth (homemade or canned)
Vermicelli (broken into 1 inch pieces)
Melt butter in saucepan and add vermicelli. Stir until lightly browned. Add rice and brown the rice for 30-60 seconds in the butter. Add chicken broth and bring
to a brisk boil. Lower heat to very low and cover. Pilaf will be done in about 20 minutes.
Salad
Tuesday:
Tamale Pie
Salad
Refried Beans
Tamale Pie (new recipe)
1 ½ lb. ground turkey
1 chopped onion
1 clove garlic crushed
1 package taco seasoning
Chile powder to taste 1-2 T
½ cup water
1-2 8 oz cans tomato sauce
1 can kidney or black beans
1 can corn
1 can chopped green chiles
1 can chopped black olives
1 cup shredded cheese, (Mexican mixture)
1 box Jiffy corn bread mix ( make according to package directions)
1 egg
1 T cumin
1 T dill seed.
1/3 cup milk
Preheat oven to 350 degrees
Sauté turkey and onion. Add tomato sauce, salt and pepper, taco seasoning chile powder and garlic. Simmer until thickens. Add kidney beans, corn and chiles, mix well.
Layer meat mixture in ovenproof casserole dish. Top with olives and cheese. Make Jiffy cornbread add cumin and dill to mix. Layer on top of meat mixture. Bake at 350 degrees until cornbread is puffy and lightly browned on top.
Serve with refried beans.
Wednesday :
Sloppy Joes http://www.epicurious.com/recipes/food/views/100544
Carrot and Celery sticks
Thursday:
Artichoke pasta
Salad
Artichoke pasta
2 T butter
¼ cup minced onion
1/2 cup diced tomatoes and liquid
1 small jar marinated artichoke hearts in oil (Cara Mia)
1 T basil leaves crumbled
¾ cup whipping cream
1/4 t nutmeg
S & P to taste
1/ lb spaghetti
Melt butter in frying pan add onion and sauté until soft. Stir in tomatoes and break them up. Add artichokes, basil and vcream. Bring to a boil and cook, stirring until artichokes are tender and sauce decreases to 1 ¾ cups. Season with nutmeg salt and pepper.
Friday:
Shredded beef and green chile burros
Sliced tomatoes with balsamic vinegar
Shredded beef
1-2 lb boneless chuck roast
1-2 cans chopped green chiles
1 chopped sautéed onion
6 tomatillos hulled and roasted briefly under the broiler
1 can El Pato sauce (Mexican tomato sauce)
½ cup water
1 can black beans
1 clove crushed garlic
Salt and pepper
8 sprigs of cilantro chopped
Combine all ingredients in slow cooker and cook on low 6-8 hours until meat pulls apart.
Skim fat from meat and broth. Combine remaining broth with shredded beef and serve on warm flour tortillas with shredded cheese and sour cream, cilantro and chopped tomatoes
Enjoy these meals. We love them.
Peace,
Julia
Sunday: Moussaka
Salad
Moussaka
2 pounds eggplant
½ cup olive oil
2 large tomatoes(or 2 cans of diced tomatoes)
1 pound ground lamb
¼ tsp cinnamon
¼ tsp allspice
2 T tomato paste
3 T chopped fresh parsley
½ cup dry white wine
For the sauce
4 T butter
½ cup all-purpose flour
2 ½ cups milk
3 ¼ tsp grated nutmeg
4 1/3 cup grated parmesan cheese
5 3 T toated bread crumbs
Cut the eggplant into ¼ inch slices and layer in a colander sprinkling each layer with plenty of salt. Let stand for 30 minutes. Rinse eggplant in several changes of cold water. Squeeze gently with fingers to remove the excess water, than pat them dry on paper towels.
Heat some of the oil in a large frying pan. Sauté the eggplant slices in batches until golden brown. Drain on paper towels.
Skin tomatoes by blanching in hot water (can also use two cans of diced tomatoes). Chop.
Preheat oven to 350 degrees. Heat 2 T of oil in a saucepan. Add onions and lamb. Sauté gently for 5 minutes breaking up lamb with a wooden spoon. Add tomatoes, cinnamon, allspice, tomato paste, parsley wine and pepper. Bring to a boil. Reduce the heat, cover with a lid and simmer gently for 15 minuets.
Layer eggplant with meat mixture and alternate layers in a shallow ovenproof dish. The last layer should be eggplant.
To make the sauce, melt the butter in a small pan and stir in the flour. Cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Return to the heat and cook, stirring, for 2 minutes, until thickened. Add the nutmeg, cheese and salt and pepper. Pour the sauce on the eggplant and sprinkle with the bread crumbs. Bake for 45 minutes, until golden. Serve hot, sprinkled with extra black pepper if desired.
Monday:
Chicken legs grilled
Pilaf
2 cups Uncle Ben’s Rice enriched parboiled rice (I buy mine in a large bag at Smart and Final)
1 stick of Butter
4 cups Chicken broth (homemade or canned)
Vermicelli (broken into 1 inch pieces)
Melt butter in saucepan and add vermicelli. Stir until lightly browned. Add rice and brown the rice for 30-60 seconds in the butter. Add chicken broth and bring
to a brisk boil. Lower heat to very low and cover. Pilaf will be done in about 20 minutes.
Salad
Tuesday:
Tamale Pie
Salad
Refried Beans
Tamale Pie (new recipe)
1 ½ lb. ground turkey
1 chopped onion
1 clove garlic crushed
1 package taco seasoning
Chile powder to taste 1-2 T
½ cup water
1-2 8 oz cans tomato sauce
1 can kidney or black beans
1 can corn
1 can chopped green chiles
1 can chopped black olives
1 cup shredded cheese, (Mexican mixture)
1 box Jiffy corn bread mix ( make according to package directions)
1 egg
1 T cumin
1 T dill seed.
1/3 cup milk
Preheat oven to 350 degrees
Sauté turkey and onion. Add tomato sauce, salt and pepper, taco seasoning chile powder and garlic. Simmer until thickens. Add kidney beans, corn and chiles, mix well.
Layer meat mixture in ovenproof casserole dish. Top with olives and cheese. Make Jiffy cornbread add cumin and dill to mix. Layer on top of meat mixture. Bake at 350 degrees until cornbread is puffy and lightly browned on top.
Serve with refried beans.
Wednesday :
Sloppy Joes http://www.epicurious.com/recipes/food/views/100544
Carrot and Celery sticks
Thursday:
Artichoke pasta
Salad
Artichoke pasta
2 T butter
¼ cup minced onion
1/2 cup diced tomatoes and liquid
1 small jar marinated artichoke hearts in oil (Cara Mia)
1 T basil leaves crumbled
¾ cup whipping cream
1/4 t nutmeg
S & P to taste
1/ lb spaghetti
Melt butter in frying pan add onion and sauté until soft. Stir in tomatoes and break them up. Add artichokes, basil and vcream. Bring to a boil and cook, stirring until artichokes are tender and sauce decreases to 1 ¾ cups. Season with nutmeg salt and pepper.
Friday:
Shredded beef and green chile burros
Sliced tomatoes with balsamic vinegar
Shredded beef
1-2 lb boneless chuck roast
1-2 cans chopped green chiles
1 chopped sautéed onion
6 tomatillos hulled and roasted briefly under the broiler
1 can El Pato sauce (Mexican tomato sauce)
½ cup water
1 can black beans
1 clove crushed garlic
Salt and pepper
8 sprigs of cilantro chopped
Combine all ingredients in slow cooker and cook on low 6-8 hours until meat pulls apart.
Skim fat from meat and broth. Combine remaining broth with shredded beef and serve on warm flour tortillas with shredded cheese and sour cream, cilantro and chopped tomatoes
Saturday, March 29, 2008
Close encounters of the snake kind
Rattlesnake!
Unfortunately, our free ride is over. In the southwest, we have two lifestyles. Snake free living and snake alert. Snakes hibernate in the winter and so we are happiest when we are sure they are sleeping. All it takes is one warm day and they are out! Today is the first day of true snake alert. We were preparing because we had seen one or two on the road but today we had our first visit from a diamondback. Snake alert living means that kids cannot run free in the backyard, and adults must always carry a light at night when taking out the trash or pottying the dog. Luckily, most rattlesnakes give a good warning before they strike so there is ample time to get away. This snake was resting just under the car below the door on the drivers side. A VERY close call.
He has been relocated and order has been restored. Great information on rattlesnakes can be found at Desert USA
Photograph courtesy of Cove mountain kennels http://www.covemountainkennels.com/
Watch where you step and if you live in the desert, consider snake proofing your dogs. More on that later.
Peace,
Julia
Friday, March 28, 2008
Grilled pizza technicals
I have had a few questions about the technical aspects of grilling pizza on bricks. A burned crust can be a problem and is best managed by allowing airflow under the bricks. Look at the way we have constructed the bricks in our grill. This allows for airflow to go under the bricks and diffuse the heat more evenly. The top bricks are sitting on a frame of bricks that are seated on their sides. It is constructed as a platform.
Hopefully, this answers some questions and makes the process easier to understand. Give it a try, your family will love grilling pizza!
I love grilled pizza!
Peace,
Julia
Pizza on the Grill a great party for teens
Pizza on the Grill
Friday: Grilled Pizza
Salad
Refelections from the Backcounter
Grilled pizza! A great way to entertain teens. Have your teen invite friends over to construct and grill pizza! Pizza dough is easily made using frozen bread dough and kids love to roll it out and make their own creative toppings. We have had two teen birthday parties for our kids and all invited had a great time. I gave each participant a paper chef's hat and apron and much to my surprise everyone loved wearing them and truly got into the spirit of the event.
Grilled pizza! A great way to entertain teens. Have your teen invite friends over to construct and grill pizza! Pizza dough is easily made using frozen bread dough and kids love to roll it out and make their own creative toppings. We have had two teen birthday parties for our kids and all invited had a great time. I gave each participant a paper chef's hat and apron and much to my surprise everyone loved wearing them and truly got into the spirit of the event.
Any grill can turn into a pizza oven. There are lots of websites with instructions on how to grill pizza. We used bricks in our gas grill and the pizzas turned out perfectly with a crispy base and well cooked toppings. A pizza stone also works but if the heat is too hot stones will crack and break. We moved to the bricks for this reason. They were purchased at Home Depot and were very inexpensive
What you need:
- Prepared pizza dough
- Pizza peel (to slide pizza onto hot stone or brick)
- Grill (gas or charcoal)
- Pizza sauce
- Cornmeal to place on peel so that pizza will slide
- Rolling pins, chef hats, aprons, flour to dust work surface
- Toppings (grated mozzarella, pepperoni, sausage, peppers, artichoke hearts, olives)
- A fun group of cooks
- Pizza rotary cutter and cutting board
How to grill pizzas is discussed at this website.
http://www.preparedpantry.com/vol4iss6-22.htm
Enjoy and don't get discouraged if you don't get it quite right the first time. It does take a little practice. This is a great way to enjoy Friday night and to engage the kids in a fun activity
Peace,
Julia
Thursday, March 27, 2008
Networking with other mothers
What's going on?Thursday:
Grilled apple and chicken sausages (I prefer Aidell's)
Salad
Refelections from the Backcounter
Social networking sites abound in our electronic world. Our kids are much more attuned to the intricacies of such sites as My space and Facebook. Mothers may not be as technically savvy as our children but there are sites available for moms to connect with other moms who have similar interests and concerns. I have recently discovered CafeMom and think it has great groups and discussions for almost any topic. Another interesting site is Momspace.com. Interesting reading for busy women.
There is such comfort in commonality. We as humans need to know that we are not the only person to have encountered adversity or challenge. Discussing our concerns and seeking out advice from others who may have shared similar experience or who have overcome similar problems is essential to our own development and mental health. Social networking allows the opportunity to connect with others throughout the world and to learn from the trials and tribulations of others. Certainly, there are recommended cautions. Personal information should not be readily disclosed in any public forum and information about our children should be carefully guarded, especially pictures.
Check out these sites if you already haven't.
http://www.momspace.com/
http://www.cafemom.com/
Peace,
Julia
Wednesday, March 26, 2008
I need serenity or I just need to be more organized
Wednesday: Fettucine with brussel sprouts and pine nuts http://www.epicurious.com/recipes/food/views/240591
Salad
Reflections from the back counter
If only I could be more organized! How many times have you said that to yourself and why is it that organization is such an unattainable goal for many of us? I do believe that self organization is not truly the issue . I would bet that most mothers did a pretty good job of organizing their lives prior to the onslaught of responsibilities that accompany marriage and motherhood. Wanting to be more organized is the natural response to the increasing demands on our finite resource of time and our need to do things well. Let's face it, running a family and a household is a full time job that is comparable to running a small business. Unfortunately, there are no employees to whom we can delegate, no small business loans available to float cash shortfalls, and no board of directors managing and guiding our decisions.
In addition, while we are striving to become better organized and in control of our lives, our minor children and in some instances, our spouses are coming behind us and creating chaos and disarray. There are days when I feel like I am trying to herd cats or hold sea foam in my hands; both impossible tasks.
The ability to organize is the most important tool we as women have in our life skills toolbox. If we were unable to make lists, keep calendars and multitask, our families would implode.
I too wish that I could be more organized but the truth is, I and most other mothers are already doing a pretty darn good job of it. Menu planning and feeding our families healthy meals is a great start on organization. Hopefully, the Backcounter Buffet is a tool that helps.
God, grant me the serenity to accept the things that I cannot change.
Peace,
Julia
Tuesday, March 25, 2008
Life is joyful
Tuesday: Taco Salad
Reflections from the Backcounter
My husband told me that his coworkers were talking about blogging and that they could not believe real people actually maintained blogs. They were convinced that professional writers were the ones posting the comments on the blog. I thought this was humorous given that I am anything but a professional writer! It did allow me, however, cause to reflect on why I spend my precious free time maintaining my blog and where the gain for me personally is in this endeavor. I have honestly found freedom and clarity in the daily exercise of writing. Writing is an opportunity for personal space, time away from obligation and nurturing others and catharsis. The process of organizing thoughts into coherent sentences is comforting and reassuring when faced with the chaos of day to day life.
Journaling is powerful. Writing is a creative and freeing exercise that is life affirming. Try it. A blog is not the only vehicle for releasing inspiration. Journaling, letter writing, and poetry are all great ways to explore the benefit and power of language as a tool to enhance and strengthen our lives.
Peace,
Julia
.
Monday, March 24, 2008
Family Philanthropy
Spring flowers in the desert.Monday: Hearty Ham and Lentil Souphttp://www.epicurious.com/recipes/food/views/10949
Reflections from the Backcounter
In the busyness of our days and the rush of our lives it is often easy to forget and dismiss the many blessings that we experience each day. The chance to get up each morning and start anew is truly a gift, especially if we enjoy our health. As parents, we need to encourage our children to be appreciative of the opportunities they have and the many privileges they enjoy in our homes. Philanthropy is an excellent way to center a family and add meaning to the journey toward adulthood. Finding a philanthropy that engages your children and is meaningful in a concrete way is the challenge for parents as children do not always understand the abstract nature of some philanthropic endeavors.
St. Judes Childrens hospital is a wonderful organization that offers hope and treatment to children with life threatening illnesses. Children can understand the need to help other sick children. One suggestion is to encourage children to do chores to help St. Judes and donate the money earned to the hospital.
Canine Companions for Independence
In our family, we have chosen to be puppy raisers for Canine Companions for Independence. This is an amazing organization that pairs service dogs with people who have disabilities. This has taught our children many important lessons about service and personal sacrifice as it is very difficult to have a dog in your home for 18 months and then give it up to the organization. In spite of the noble mission that we are all behind, it is still very challenging and difficult to see a dog who has become an integral part of the family leave. I encourage you to check out CCI as it has many opportunities for service to others...not everyone is a puppy raiser! Here are a few pictures of our current puppy, O"Hanna! She is scheduled to depart on May 31 and we are already sad.
Share with us your family philanthropy and ideas to engage your children in service to others by leaving a comment.
Peace,
Julia
Sunday, March 23, 2008
Happy Easter
Sunday: Easter BuffetSpiral Ham
Potato salad
Asparagus
Rolls
Salad
Reflections from the back counter
Easter eggs, chicks, bunnies and flowers. All of these are signs of the renewal of spring and the message of the resurrection. Tomorrow will be brighter, there is hope for the future and today is meant for celebration. Enjoy your family and friends and the beautiful spring.
Peace,
Julia
Saturday, March 22, 2008
Menu Week 6 : Control is an illusion
Menu Week 6
Reflections from the Back counter
We are now into the sixth week of menu planning on this blog. Having these plans in place has helped me stay on track during some recent hectic times. In spite of my plan and resolve to maintain an orderly approach to meals and family time in my house, there are days when I am lucky if we have enough milk to ensure that at least we can have a bowl of cereal for dinner. Such is life. Control is an illusion as we cannot predict or plan for every eventuality. However, there is comfort and security in the knowledge that in one arena, there is a plan in place; ready to support me and redirect me when I start to drift off course. The reality is that there are cereal nights, fast food nights and sometimes fend for yourselves nights. These nights heighten the appreciation of a home cooked meal enjoyed in the company of friends and family.
Peace,
Julia
Sunday: Easter Sunday
Easter Sunday dinner is a traditional holiday meal that celebrates spring, family and religious tradition. This is not the time for experimentation as families are comforted by the ritual of the meal and the traditional dishes. Our family is no exception to this and so we will be having the standard Easter Sunday meal!
Spiral Honey Baked Ham
Potato Saladhttp://www.epicurious.com/recipes/food/views/14176
I also add capers or pickle relish to the potato salad
Deviled Eggshttp://www.epicurious.com/recipes/food/views/232600
Rolls
Cold asparagus
Green salad
Monday: Hearty Ham and Lentil Soup
http://www.epicurious.com/recipes/food/views/10949
This is a great way to use up your left over ham and enjoy an easy to prepare meal. This can also be made in the crock pot.
Tuesday:
Taco salad http://www.epicurious.com/recipes/food/views/108392
This salad looks great in a glass bowl! A meal in one. For heartier appetites add a side dish of Spanish rice.
Wednesday
Fettucine with brussel sprouts and pine nutshttp://www.epicurious.com/recipes/food/views/240591
Salad
Thursday
Grilled apple and chicken sausages (I prefer Aidells)
Salad
Sliced melon
Garlic bread
This is an incredibly fast but delicious dinner. Throw the sausages on the grill or in a skillet and slice on the diagonal when ready.
Friday
Grilled pizza
Reflections from the Back counter
We are now into the sixth week of menu planning on this blog. Having these plans in place has helped me stay on track during some recent hectic times. In spite of my plan and resolve to maintain an orderly approach to meals and family time in my house, there are days when I am lucky if we have enough milk to ensure that at least we can have a bowl of cereal for dinner. Such is life. Control is an illusion as we cannot predict or plan for every eventuality. However, there is comfort and security in the knowledge that in one arena, there is a plan in place; ready to support me and redirect me when I start to drift off course. The reality is that there are cereal nights, fast food nights and sometimes fend for yourselves nights. These nights heighten the appreciation of a home cooked meal enjoyed in the company of friends and family.
Peace,
Julia
Sunday: Easter Sunday
Easter Sunday dinner is a traditional holiday meal that celebrates spring, family and religious tradition. This is not the time for experimentation as families are comforted by the ritual of the meal and the traditional dishes. Our family is no exception to this and so we will be having the standard Easter Sunday meal!
Spiral Honey Baked Ham
Potato Saladhttp://www.epicurious.com/recipes/food/views/14176
I also add capers or pickle relish to the potato salad
Deviled Eggshttp://www.epicurious.com/recipes/food/views/232600
Rolls
Cold asparagus
Green salad
Monday: Hearty Ham and Lentil Soup
http://www.epicurious.com/recipes/food/views/10949
This is a great way to use up your left over ham and enjoy an easy to prepare meal. This can also be made in the crock pot.
Tuesday:
Taco salad http://www.epicurious.com/recipes/food/views/108392
This salad looks great in a glass bowl! A meal in one. For heartier appetites add a side dish of Spanish rice.
Wednesday
Fettucine with brussel sprouts and pine nutshttp://www.epicurious.com/recipes/food/views/240591
Salad
Thursday
Grilled apple and chicken sausages (I prefer Aidells)
Salad
Sliced melon
Garlic bread
This is an incredibly fast but delicious dinner. Throw the sausages on the grill or in a skillet and slice on the diagonal when ready.
Friday
Grilled pizza
Friday, March 21, 2008
Good Friday
Today is Good Friday. A day of reflection and anticipation of Easter. A simple dinner of Clam chowder and Cranberry relish. Recipes posted with the weekly menu. Enjoy
Peace,
Julia
Peace,
Julia
Friday (Good Friday)
New England Clam Chowder with Cranberry Relish
Salad
Sourdough Bread
2T butter ( or more if needed)
1 T garlic, chopped
½ cup celery, diced
½ cup carrot, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk
PREPARATION:
Saute onion, celery, garlic and carrots in butter; sauté until softened. Add potatoes and clam juice, salt, and pepper.
Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.Clam chowder recipe serves 4.
Cranberry Relish
1 16 oz pkg fresh cranberries chopped
1 bunch cilantro, chopped
½ cup honey
¼ cup red onion finely chopped
Combine all ingredients, mix well. Chill
New England Clam Chowder with Cranberry Relish
Salad
Sourdough Bread
2T butter ( or more if needed)
1 T garlic, chopped
½ cup celery, diced
½ cup carrot, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk
PREPARATION:
Saute onion, celery, garlic and carrots in butter; sauté until softened. Add potatoes and clam juice, salt, and pepper.
Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.Clam chowder recipe serves 4.
Cranberry Relish
1 16 oz pkg fresh cranberries chopped
1 bunch cilantro, chopped
½ cup honey
¼ cup red onion finely chopped
Combine all ingredients, mix well. Chill
Wednesday, March 19, 2008
Managing your weight and your meals
Wednesday
Baked Bowtie Pasta Chef Eddie Matney
Green Salad
Garlic Bread
Baked Bowtie Pasta
¾ cup sundried tomato paste
1 T garlic chopped
½ cup parsley chopped
3 cups cottage chesse
1 15 oz carton ricotta cheese
2 t salt
1 t red pepper flakes
2 lb bowtie pasta cooked and drained
1 cup shredded asiago cheese
Combine all ingredients except pasta and Asiago cheese in a bowl; mix well. Sir in pasta. Place in 13x9 inch baking pan, top with Asiago cheese. Bake at 300 degrees, 30 minuetes or until hot and bubbly. Serves 10
Sun dried tomato paste
20 sundried tomato pieces soaked in water to soften
¼ cup balsamic vinegar
3 cloves garlic
16 basil leaves
¼ cup tomato paste
Combine ingredients in blender, blend on high until smooth
Reflections from the Backcounter
Many mothers struggle to keep their weight under check. Obesity is rampant and of epidemic proportions in the United States. Why is the struggle so monumental and help so difficult to find? Our metabolism as we age shifts and the hard truth is that if we eat the same as we did when we were thirty, we will see a slow rise in our weight because of the obligatory caloric surplus that results. Interestingly, if a woman eats 100 calories a day more than she needs, she will gain around 10-12 pounds in a year. This is a dress size and it is really hard to understand because as women we do not see ourselves as overeating. Check out this concept and evaluate how you are eating. I believe that the healthiest way to watch my weight is to eat what I want but to be very aware of portions. It is even more challenging when a mother must feed a family as time, energy and budgets do not truly allow for cafeteria style meal options. It is very difficult to provide the 3500 calories or more /day to a growing teen age boy who is running track and not have tempting high calorie fare around to derail the efforts of the mom.
Many mothers struggle to keep their weight under check. Obesity is rampant and of epidemic proportions in the United States. Why is the struggle so monumental and help so difficult to find? Our metabolism as we age shifts and the hard truth is that if we eat the same as we did when we were thirty, we will see a slow rise in our weight because of the obligatory caloric surplus that results. Interestingly, if a woman eats 100 calories a day more than she needs, she will gain around 10-12 pounds in a year. This is a dress size and it is really hard to understand because as women we do not see ourselves as overeating. Check out this concept and evaluate how you are eating. I believe that the healthiest way to watch my weight is to eat what I want but to be very aware of portions. It is even more challenging when a mother must feed a family as time, energy and budgets do not truly allow for cafeteria style meal options. It is very difficult to provide the 3500 calories or more /day to a growing teen age boy who is running track and not have tempting high calorie fare around to derail the efforts of the mom.
A Challenge but not impossible. I actually look to the Amish for inspiration on this and will share more later. A quick reminder...I am a qualified expert on this topic and have more than 25 years of expertise as a physician and lots of experience in weigt management. I need to encourage you if you are struggling with your weight as it can be very disheartening. And why the Amish? They walk everywhere and do not have societal weight issues. Try using a pedometer and see just how much you walk around during your activities of daily living. Aim for 10, 000 steps a day. Leave comments and let's see how you do!
Peace,
Julia
Monday, March 17, 2008
Saint Patrick's Day and first pics of Bergamasco puppies
An Irish Blessing
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
Monday: Saint Patrick’s Day Corned Beef and Cabbage
Saint Patrick’s Day is one of my family’s favorite holidays. Unfortunately, my kids are not big corned beef fans but it is a once a year tradition! This year St. Patrick’s is falling on a Monday so crock pot corned beef seems like a great idea.
Corned Beef in the Crockpot
Cabbage
Red Potatoes and carrots
Corned Beef in the Crockpot
6 medium red potatoes, quartered
4 medium carrots cut into 2 inch chunks on the diagonal
1 medium yellow onion cut into 6 wedges
1 3-4 pound brisket with seasoning packet rinsed
3 cloves
½ teaspoon black peppercorns
2 teaspoons firmly packed brown sugar
1 12 ounce can beer, stron or mild
1 medium size head white ccabbage cut into 8 wedges (can secure with kitchen twine to keep from falling apart….too much trouble for me)
½ cup Dijon mustard for serving
Put the potatoes, carrots and onion in the slow cooker, Lay the corned beef on top of the vegetables and sprinkle with the seasonings from the packet, the cloves, peppercorns and brown sugar. Add the beer and enough water to just cover the brisket. Cover and cook on LOW for 9-11 hours. Take out corned beef and vegetables and place on serving platter, cover with foil to keep warm. Put cabbage into remaining liquid in crock pot and cook on high. Cover and cook until crisp-tender 20-30 minutes. Serve the beef sliced across the grain with the mustard and vegetables.
Bergamasco puppies!!!! The first viewing!
Sunday, March 16, 2008
Springtime Sunday and Butterfly exhibit
Sunday: Rosemary Citrus Chicken on the Rotisserie
1-2 whole chickens
1 cup softened butter
1T chopped fresh rosemary, ¼ t dried
2 sprigs fresh rosemary
½ t dried oregano
2 cloves minced garlic
3T fresh lemon juice
Salt and pepper to taste
2 lemons
2 oranges
Clean one to two chickens, rinse in cold water and and dry well with paper towels. Loosen skin above breast meat and insert herbed butter between the skin and the meat. This is easiest on the breasts but can be accomplished over the thigh meat with perserverance. Stuff cavity of chicken with lemon wedges, orange wedges and fresh rosemary. Skewer chicken on rotisserie and secure with spit forks. Use kitchen twine to tie the chicken wings together at the first joint from the tip around the back of the chicken. Loop a piece of twine around the tail and spit and tie tightly around the crossed legs. Cook over coals until done. The only way to be sure the chicken is cooked through is to use a thermometer. Insert the thermometer into the thigh, taking care not to touch the bone. Chicken should reach 165 degrees F (74 degrees C). Remember that the meat will continue to cook once it's removed from the heat source, so you may pull it out of the oven or off the grill a few degrees below the target temperature--just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.
This chicken is also delicious baked into a 350 degree oven until done.
Twice baked potatoes
6 large russet potatoes
1 cup butter
1 cup sour cream
1 cup shredded cheddar cheese
1 cup milk
Olive oil
Salt, Pepper Lowry’s salt
Wash and dry potatoes
Coat with olive oil and sprinkle with salt
Bake at 350 degrees until done
Allow potatoes to slightly cool, Cut in half and scoop out flesh into bowl. Mash potatoes and mix sour cream, butter, ½ of cheese and milk. Whip until smooth. Can use wisk or hand held mixer. Stuff potatoes with filling and top with remainder of cheese. Bake until heated through at 350 degrees and until cheese melts.
Steamed broccoli
Reflections from the Backcounter
Every spring, the butterflies come to the Desert Botanical Garden in Phoenix. http://www.dbg.org/index.php/plan/calendar/eventdisplay?evt=event1a The Butterfly pavilion contains hundereds of different breeds of butterflies exhibited in a beautiful environment of lush plants, flowers and water features. This is a fabulous way to spend time with your family and the butterflies inspire a sense of wonderment in all ages. Toddlers and grandparents alike are fascinated and delighted by the delicate intricacy of the butterflies and the opportunity to be so close to them. If you can't make it to the Desert Botanical Garden or a butterfly exhibit near you, click on the following link to see a slide show of the butterflies in the Marshall pavilion exhibit in Phoenix. I am inspired to see the hope and promise of the future when I reflect on the beauty and fragility of the butterfly.
http://phoenixnewtimes.com/slideshow/index.php?gallery=42959&type=1¤t=5&play=y
Enjoy the day and the Chicken. It is a delicious end to a restful day
Peace,
Julia
Saturday, March 15, 2008
Menu Week 5
Reflections from the backcounter:
Puppy Paradise: The Bergamasco puppies are thriving. After a harrowing week of touch and go , there are four happy, plump puppies and a healthy mother. Pictures have been promised but the human nursemaids are worn out after a week of tube feeding puppies and caring for a very sick mother dog. I can't wait to see these pups. It is spring here in the Southwest and we are enjoying great weather, prayers for those in storms especially, Atlanta.
Peace,
Julia
Menu Week 5
Sunday:
Rosemary Citrus Chicken on the rotisserie
Twice Baked Potatoes
Broccoli
A perfect day to enjoy your family outside and use the grill to prepare the chicken. We live in the Southwest and the weather here is beautiful. This is a perfect meal to serve outside and enjoy the balmy breeze and sunshine. If you are in more inclement weather, this is a hearty meal that can be served inside and prepared in the oven. Make an extra chicken to serve later in the week.
Rosemary Citrus Chicken on the Rotisserie
1-2 whole chickens
1 cup softened butter
1T chopped fresh rosemary, ¼ t dried
2 sprigs fresh rosemary
½ t dried oregano
2 cloves minced garlic
3T fresh lemon juice
Salt and pepper to taste
2 lemons
2 oranges
Clean one to two chickens, rinse in cold water and and dry well with paper towels. Loosen skin above breast meat and insert herbed butter between the skin and the meat. This is easiest on the breasts but can be accomplished over the thigh meat with perserverance. Stuff cavity of chicken with lemon wedges, orange wedges and fresh rosemary. Skewer chicken on rotisserie and secure with spit forks. Use kitchen twine to tie the chicken wings together at the first joint from the tip around the back of the chicken. Loop a piece of twine around the tail and spit and tie tightly around the crossed legs. Cook over coals until done. The only way to be sure the chicken is cooked through is to use a thermometer. Insert the thermometer into the thigh, taking care not to touch the bone. Chicken should reach 165 degrees F (74 degrees C). Remember that the meat will continue to cook once it's removed from the heat source, so you may pull it out of the oven or off the grill a few degrees below the target temperature--just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.
This chicken is also delicious baked into a 350 degree oven until done.
Twice baked potatoes
6 large russet potatoes
1 cup butter
1 cup sour cream
1 cup shredded cheddar cheese
1 cup milk
Olive oil
Salt, Pepper Lowry’s salt
Wash and dry potatoes
Coat with olive oil and sprinkle with salt
Bake at 350 degrees until done
Allow potatoes to slightly cool, Cut in half and scoop out flesh into bowl. Mash potatoes and mix sour cream, butter, ½ of cheese and milk. Whip until smooth. Can use wisk or hand held mixer. Stuff potatoes with filling and top with remainder of cheese. Bake until heated through at 350 degrees and until cheese melts.
Steamed broccoli
Monday: Saint Patrick’s Day
Saint Patrick’s Day is one of my family’s favorite holidays. Unfortunately, my kids are not big corned beef fans but it is a once a year tradition! This year St. Patrick’s is falling on a Monday so crock pot corned beef seems like a great idea.
Corned Beef in the Crockpot
Cabbage
Red Potatoes and carrots
Corned Beef in the Crockpot
6 medium red potatoes, quartered
4 medium carrots cut into 2 inch chunks on the diagonal
1 medium yellow onion cut into 6 wedges
1 3-4 pound brisket with seasoning packet rinsed
3 cloves
½ teaspoon black peppercorns
2 teaspoons firmly packed brown sugar
1 12 ounce can beer, stron or mild
1 medium size head white ccabbage cut into 8 wedges (can secure with kitchen twine to keep from falling apart….too much trouble for me)
½ cup Dijon mustard for serving
Put the potatoes, carrots and onion in the slow cooker, Lay the corned beef on top of the vegetables and sprinkle with the seasonings from the packet, the cloves, peppercorns and brown sugar. Add the beer and enough water to just cover the brisket. Cover and cook on LOW for 9-11 hours. Take out corned beef and vegetables and place on serving platter, cover with foil to keep warm. Put cabbage into remaining liquid in crock pot and cook on high. Cover and cook until crisp-tender 20-30 minutes. Serve the beef sliced across the grain with the mustard and vegetables.
Tuesday
Curry chicken salad
Pita Bread
Curry chicken salad
2 cups diced cooked chicken
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
Combine ingredients mix well and refrigerate. Serve on pita bread or croissants.
Wednesday
Baked Bowtie Pasta Chef Eddie Matney
Green Salad
Garlic Bread
Baked Bowtie Pasta
¾ cup sundried tomato paste
1 T garlic chopped
½ cup parsley chopped
3 cups cottage chesse
1 15 oz carton ricotta cheese
2 t salt
1 t red pepper flakes
2 lb bowtie pasta cooked and drained
1 cup shredded asiago cheese
Combine all ingredients except pasta and Asiago cheese in a bowl; mix well. Sir in pasta. Place in 13x9 inch baking pan, top with Asiago cheese. Bake at 300 degrees, 30 minuetes or until hot and bubbly. Serves 10
Sun dried tomato paste
20 sundried tomato pieces soaked in water to soften
¼ cup balsamic vinegar
3 cloves garlic
16 basil leaves
¼ cup tomato paste
Combine ingredients in blender, blend on high until smooth
Thursday
Mock Manti
Salad and Pita Bread
Mock Manti This recipe is called Mock Manti because pasta shells are substituted for home made pastry. The traditional recipe calls for homemade pastry boats stuffed with the meat and onion mixture. Clearly, the traditional preparation is not an option in my busy household, so I opt for the Mock recipe. This is quick and delicious. I prefer lamb as it is more flavorful but others prefer beef. It is good both ways and kids love this meal. The yogurt and mint add a refreshing cool twist to the warm dish. Serve with a salad and warm pita bread. This recipe can be made ahead on the weekend and reheated before serving. If reheating, add a small amount of chicken broth.
Mock Manti
1lb. ground lamb or beef
1 large onion chopped
2 T butter Pinch of salt and pepper
1 lb. tiny shell macaroni
1T salt
1can chicken broth
Tomato sauce or Tomato juice (optional)
1cup plain yogurt
Dry mint
Bring water to a boil and add salt and the macaroni. Cook until soft
Drain macaroni; pour cold water over it and drain again.
Fry the meat with the onion, salt and pepper , in the butter slowly until well done. Add tomato juice or tomato sauce if desired. Then mix the meat and macaroni and chicken broth together and heat again. Serve topped with yogurt sprinkled with dry mint.
Friday (Good Friday)
New England Clam Chowder with Cranberry Relish
Salad
Sourdough Bread
2T butter ( or more if needed)
1 T garlic, chopped
½ cup celery, diced
½ cup carrot, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk
PREPARATION:
Saute onion, celery, garlic and carrots in butter; sauté until softened. Add potatoes and clam juice, salt, and pepper.
Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.Clam chowder recipe serves 4.
Cranberry Relish
1 16 oz pkg fresh cranberries chopped
1 bunch cilantro, chopped
½ cup honey
¼ cup red onion finely chopped
Combine all ingredients, mix well. Chill
Puppy Paradise: The Bergamasco puppies are thriving. After a harrowing week of touch and go , there are four happy, plump puppies and a healthy mother. Pictures have been promised but the human nursemaids are worn out after a week of tube feeding puppies and caring for a very sick mother dog. I can't wait to see these pups. It is spring here in the Southwest and we are enjoying great weather, prayers for those in storms especially, Atlanta.
Peace,
Julia
Menu Week 5
Sunday:
Rosemary Citrus Chicken on the rotisserie
Twice Baked Potatoes
Broccoli
A perfect day to enjoy your family outside and use the grill to prepare the chicken. We live in the Southwest and the weather here is beautiful. This is a perfect meal to serve outside and enjoy the balmy breeze and sunshine. If you are in more inclement weather, this is a hearty meal that can be served inside and prepared in the oven. Make an extra chicken to serve later in the week.
Rosemary Citrus Chicken on the Rotisserie
1-2 whole chickens
1 cup softened butter
1T chopped fresh rosemary, ¼ t dried
2 sprigs fresh rosemary
½ t dried oregano
2 cloves minced garlic
3T fresh lemon juice
Salt and pepper to taste
2 lemons
2 oranges
Clean one to two chickens, rinse in cold water and and dry well with paper towels. Loosen skin above breast meat and insert herbed butter between the skin and the meat. This is easiest on the breasts but can be accomplished over the thigh meat with perserverance. Stuff cavity of chicken with lemon wedges, orange wedges and fresh rosemary. Skewer chicken on rotisserie and secure with spit forks. Use kitchen twine to tie the chicken wings together at the first joint from the tip around the back of the chicken. Loop a piece of twine around the tail and spit and tie tightly around the crossed legs. Cook over coals until done. The only way to be sure the chicken is cooked through is to use a thermometer. Insert the thermometer into the thigh, taking care not to touch the bone. Chicken should reach 165 degrees F (74 degrees C). Remember that the meat will continue to cook once it's removed from the heat source, so you may pull it out of the oven or off the grill a few degrees below the target temperature--just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.
This chicken is also delicious baked into a 350 degree oven until done.
Twice baked potatoes
6 large russet potatoes
1 cup butter
1 cup sour cream
1 cup shredded cheddar cheese
1 cup milk
Olive oil
Salt, Pepper Lowry’s salt
Wash and dry potatoes
Coat with olive oil and sprinkle with salt
Bake at 350 degrees until done
Allow potatoes to slightly cool, Cut in half and scoop out flesh into bowl. Mash potatoes and mix sour cream, butter, ½ of cheese and milk. Whip until smooth. Can use wisk or hand held mixer. Stuff potatoes with filling and top with remainder of cheese. Bake until heated through at 350 degrees and until cheese melts.
Steamed broccoli
Monday: Saint Patrick’s Day
Saint Patrick’s Day is one of my family’s favorite holidays. Unfortunately, my kids are not big corned beef fans but it is a once a year tradition! This year St. Patrick’s is falling on a Monday so crock pot corned beef seems like a great idea.
Corned Beef in the Crockpot
Cabbage
Red Potatoes and carrots
Corned Beef in the Crockpot
6 medium red potatoes, quartered
4 medium carrots cut into 2 inch chunks on the diagonal
1 medium yellow onion cut into 6 wedges
1 3-4 pound brisket with seasoning packet rinsed
3 cloves
½ teaspoon black peppercorns
2 teaspoons firmly packed brown sugar
1 12 ounce can beer, stron or mild
1 medium size head white ccabbage cut into 8 wedges (can secure with kitchen twine to keep from falling apart….too much trouble for me)
½ cup Dijon mustard for serving
Put the potatoes, carrots and onion in the slow cooker, Lay the corned beef on top of the vegetables and sprinkle with the seasonings from the packet, the cloves, peppercorns and brown sugar. Add the beer and enough water to just cover the brisket. Cover and cook on LOW for 9-11 hours. Take out corned beef and vegetables and place on serving platter, cover with foil to keep warm. Put cabbage into remaining liquid in crock pot and cook on high. Cover and cook until crisp-tender 20-30 minutes. Serve the beef sliced across the grain with the mustard and vegetables.
Tuesday
Curry chicken salad
Pita Bread
Curry chicken salad
2 cups diced cooked chicken
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
Combine ingredients mix well and refrigerate. Serve on pita bread or croissants.
Wednesday
Baked Bowtie Pasta Chef Eddie Matney
Green Salad
Garlic Bread
Baked Bowtie Pasta
¾ cup sundried tomato paste
1 T garlic chopped
½ cup parsley chopped
3 cups cottage chesse
1 15 oz carton ricotta cheese
2 t salt
1 t red pepper flakes
2 lb bowtie pasta cooked and drained
1 cup shredded asiago cheese
Combine all ingredients except pasta and Asiago cheese in a bowl; mix well. Sir in pasta. Place in 13x9 inch baking pan, top with Asiago cheese. Bake at 300 degrees, 30 minuetes or until hot and bubbly. Serves 10
Sun dried tomato paste
20 sundried tomato pieces soaked in water to soften
¼ cup balsamic vinegar
3 cloves garlic
16 basil leaves
¼ cup tomato paste
Combine ingredients in blender, blend on high until smooth
Thursday
Mock Manti
Salad and Pita Bread
Mock Manti This recipe is called Mock Manti because pasta shells are substituted for home made pastry. The traditional recipe calls for homemade pastry boats stuffed with the meat and onion mixture. Clearly, the traditional preparation is not an option in my busy household, so I opt for the Mock recipe. This is quick and delicious. I prefer lamb as it is more flavorful but others prefer beef. It is good both ways and kids love this meal. The yogurt and mint add a refreshing cool twist to the warm dish. Serve with a salad and warm pita bread. This recipe can be made ahead on the weekend and reheated before serving. If reheating, add a small amount of chicken broth.
Mock Manti
1lb. ground lamb or beef
1 large onion chopped
2 T butter Pinch of salt and pepper
1 lb. tiny shell macaroni
1T salt
1can chicken broth
Tomato sauce or Tomato juice (optional)
1cup plain yogurt
Dry mint
Bring water to a boil and add salt and the macaroni. Cook until soft
Drain macaroni; pour cold water over it and drain again.
Fry the meat with the onion, salt and pepper , in the butter slowly until well done. Add tomato juice or tomato sauce if desired. Then mix the meat and macaroni and chicken broth together and heat again. Serve topped with yogurt sprinkled with dry mint.
Friday (Good Friday)
New England Clam Chowder with Cranberry Relish
Salad
Sourdough Bread
2T butter ( or more if needed)
1 T garlic, chopped
½ cup celery, diced
½ cup carrot, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk
PREPARATION:
Saute onion, celery, garlic and carrots in butter; sauté until softened. Add potatoes and clam juice, salt, and pepper.
Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.Clam chowder recipe serves 4.
Cranberry Relish
1 16 oz pkg fresh cranberries chopped
1 bunch cilantro, chopped
½ cup honey
¼ cup red onion finely chopped
Combine all ingredients, mix well. Chill
Thursday, March 13, 2008
More Kid cooking
Thursday: Refrigerator Review
This is what we call cleaning out the leftovers night. A great opportunity to eat up the bits and pieces left over from the meals during the week. I thought we had a heavy menu this week so a Refrigerator review night was just the remedy.
Reflections from the Backcounter
Some nights you know that you don't have it in you to launch the full on meal preparation. This is when a well stocked pantry and staples in the refrigerator come in handy. I had planned on refrigerator review tonight but the truth is that the refrigerator has been swept clean and there are NO leftovers. (16 y.o. son) . I am not in any postition to make a run to the store so must resort to plan B. My meals in a minute include, BLT's, pasta with brown butter, noodles with parsley, butter and parmesan and of course grilled cheese sandwiches and tomato soup. Nothing fancy but hearty and ready in 10 minutes. These dinners lend themselves to encouraging participation from your teens and tweens. If your teenage son can make a grilled cheese sandwich and heat up some tomato soup, he will never starve. We are training them for the real world!
Here is a cute website about cooking with kids. Take a look.
http://www.cookingwithkids.com/
Peace,
Julia
This is what we call cleaning out the leftovers night. A great opportunity to eat up the bits and pieces left over from the meals during the week. I thought we had a heavy menu this week so a Refrigerator review night was just the remedy.
Reflections from the Backcounter
Some nights you know that you don't have it in you to launch the full on meal preparation. This is when a well stocked pantry and staples in the refrigerator come in handy. I had planned on refrigerator review tonight but the truth is that the refrigerator has been swept clean and there are NO leftovers. (16 y.o. son) . I am not in any postition to make a run to the store so must resort to plan B. My meals in a minute include, BLT's, pasta with brown butter, noodles with parsley, butter and parmesan and of course grilled cheese sandwiches and tomato soup. Nothing fancy but hearty and ready in 10 minutes. These dinners lend themselves to encouraging participation from your teens and tweens. If your teenage son can make a grilled cheese sandwich and heat up some tomato soup, he will never starve. We are training them for the real world!
Here is a cute website about cooking with kids. Take a look.
http://www.cookingwithkids.com/
Peace,
Julia
Wednesday, March 12, 2008
Kids Cook
Wednesday: Pork Chops stuffed with Apricots 6 Pork loin chops, cut 1 inch thick
½ tsp salt
¼ tsp pepper
6 slices prosciutto or ham
6 dried apricots
11/2 T Olive Oil
1 cup dry white wine
½ cup water
½ cup shredded gouda
Trim excess fat from shops. Slit a pocket in meaty part of each chop cutting toward bone. Season chops with salt and pepper. Chop prosciutto and apricots, mix with shredded gouda .Stuff each chop with stuffing
Heat olive oil over medium heat. Add prok chops and cook turning once 3-5 minutes or until browned on both sides Remove from pan and place in pyrex dish. Add wine and water to frying pan, reduce over low heat and then pour over pork chops. Bake in 350 degree oven until done. Cover with foil until last 5 minutes
Reflections from the Backcounter: Sometimes we as mothers miss the end game. We get so caught up in the mothering, fixing, problem solving, and organization of lives that we forget our main mission. We are tasked with raising functional adults. Just like we taught our babies to walk, talk and run, we must help our teens learn and apply the life skills that they need to be successful in an adult world. Teaching our children self sufficiency in the kitchen and giving them the ability to plan and shop for meals is a key element of adult life. If we spend the time teaching these skills, our children may have the opportunity to pursue healthy eating habits as young adults. Take a chance, encourage your child to take ownership of dinner preparation one day per week. Using the preplanned menus and shopping lists on this site or other sites is an easy way to introduce the concept of meal planning and preparation to a kitchen neophyte. Remember, keep the end game in sight and ease your burden by delegating some of the kitchen tasks to the kids. This is a win -win proposition.
Four puppies survived. It was a tough night for our friends. Hope to have pictures to share...
Peace,
Julia
Tuesday, March 11, 2008
Feed a teen and gain a dress size
Tuesday: Fettucine Alfredo http://www.epicurious.com/recipes/food/views/105505
There was so much brisket left yesterday that we served the leftovers on spaghetti noodles that were also left over in the refrigerator. A delicious and fast meal.
Reflections from the Backcounter
The Bergamasco puppies were born last night. 5 for sure possible 6, mother and unborn 6th are currently at the vet. Pictures pending.
Mothers beware. Feeding a teenage boy can be injurious to your health not to mention your pocketbook. My son is drinking almost a gallon of milk a day and is consuming massive quantities of high calorie food. Fettucine alfredo, although delicious is very high in calories so watch your portions and fill up on salad. The mothers of the world do not need any help gaining weight!
Peace,
Julia
There was so much brisket left yesterday that we served the leftovers on spaghetti noodles that were also left over in the refrigerator. A delicious and fast meal.
Reflections from the Backcounter
The Bergamasco puppies were born last night. 5 for sure possible 6, mother and unborn 6th are currently at the vet. Pictures pending.
Mothers beware. Feeding a teenage boy can be injurious to your health not to mention your pocketbook. My son is drinking almost a gallon of milk a day and is consuming massive quantities of high calorie food. Fettucine alfredo, although delicious is very high in calories so watch your portions and fill up on salad. The mothers of the world do not need any help gaining weight!
Peace,
Julia
Monday, March 10, 2008
Puppies on the way/Best Brisket ever
Monday: Grilled Ham and Gouda Sandwiches with Frisee and Caramelized Onions http://www.epicurious.com/recipes/food/views/231733
Tonight is a sandwich night because Mondays are usually so busy. Pair the sandwich with a salad or carrots and celery sticks to make an easy but tasty dinner. This is another great chance to use the panini maker. Any grilled sandwich lends itself to the panini press. The Brisket was really delicious. The molasses added just a hint of sweetness and the potatoes layered at the bottom of the slow cooker were cooked to perfection. This is definitely a keeper recipe. Let me know if you made it and what you thought about the recipe!
Reflections from the Backcounter
Previously, I had told you about the Bergamasco puppies that were on the way. Well, the delivery is any hour. I am waiting for a call. I remember when my family had a litter of 13 Airedale puppies. Although that was many years ago, I still remember crisp details of the event and the joy that we experienced tending to those darling little babies. Springtime, puppies , and daffodils are all signs of renewal and reassurance that life is an ongoing and joyful experience. Hope to have pictures of the puppies soon!
Peace,
Julia
Sunday, March 9, 2008
Sunday: Brisket in the Slow Cooker
Reflections from the Backcounter
Today we are making brisket in the crockpot. This is a no hassle way to serve your family a delicious, memory making meal. I realize that we have more time to cook and do chores on the weekend and so a crockpot meal may seem a little counter intuitive, however, it is not necessary to work all the time. Rest and relaxation are crucial to our health and well being and Sunday is the perfect day to seek out some fun. Here, the weather is beautiful with a cloudless bright blue sky. I plan to spend time with my family and enjoy the outdoors. When we return we will have dinner ready to go. Take time to rest and recharge your batteries. Spring is a time of renewal.
Peace,
Julia
Reflections from the Backcounter
Today we are making brisket in the crockpot. This is a no hassle way to serve your family a delicious, memory making meal. I realize that we have more time to cook and do chores on the weekend and so a crockpot meal may seem a little counter intuitive, however, it is not necessary to work all the time. Rest and relaxation are crucial to our health and well being and Sunday is the perfect day to seek out some fun. Here, the weather is beautiful with a cloudless bright blue sky. I plan to spend time with my family and enjoy the outdoors. When we return we will have dinner ready to go. Take time to rest and recharge your batteries. Spring is a time of renewal.
Peace,
Julia
Saturday, March 8, 2008
Real Food, Real Life
I am constantly looking at websites, recipe archives and cookbooks to find inspiration to feed my family healthy and interesting meals. Truthfully, I enjoy reading about cooking a lot more than I enjoy doing it, but I am committed to providing my family with healthy meals. I write this blog to help me organize my thoughts, plan my meals and streamline my shopping and food preparation. This is real food and real life. I do not have a staff of writers, nutritionists or support people to do what I do. I am a working mother with three very busy children and a typically complicated life. Grocery shopping is a chore for me and I struggle to find the energy to organize meals every night. I am not a domestic diva nor do I derive pleasure from chopping vegetables into perfect hexagons and making decorative flowers out of spun sugar. I do, however, take great pride in my greatest achievement, my children, and the little darlings need to eat. I refuse to cave in to our societal pressure to do the dinner drive through. Dinner in my family is a time for us to connect and share the events of the day. Granted, we often eat late but we are still afforded the opportunity to share the events of the day with one another over a good meal. I believe that the family dinner is grounding for the family, especially the children.
So, with family dinners my goal, I try to view the planning and preparation of the meals as a challenge. In this way, I am much less resentful of the time it takes to grocery shop and prepare the meals. Organization is the key to success as this is not an easy endeavor. Hopefully, you can find some tips and menu plans that resonate with your goals for feeding your family and that my reflections on my own journey in this blog will make yours a little easier.
Peace,
Julia
Menu Week 4
Sunday
Brisket http://www.epicurious.com/recipes/food/views/100844
Carrots, Onions and Potatoes
Monday
Grilled ham and gouda sandwiches with frisee and caramelized onions
http: http:/www.epicurious.com/recipes/food/views/231733
Tuesday
Fettucine Alfredo http://www.epicurious.com/recipes/food/views/105505
Salad
Garlic bread
Wednesday
Pork Chops with Apricots and Prosciutto and Gouda
Asparagus steamed
Pilaf
6 Pork loin chops, cut 1 inch thick
½ tsp salt
¼ tsp pepper
6 slices prosciutto or ham
6 dried apricots
11/2 T Olive Oil
1 cup dry white wine
½ cup water
½ cup shredded gouda
Trim excess fat from shops. Slit a pocket in meaty part of each chop cutting toward bone. Season chops with salt and pepper. Chop prosciutto and apricots, mix with shredded gouda .Stuff each chop with stuffing
Heat olive oil over medium heat. Add prok chops and cook turning once 3-5 minutes or until browned on both sides Remove from pan and place in pyrex dish. Add wine and water to frying pan, reduce over low heat and then pour over pork chops. Bake in 350 degree oven until done. Cover with foil until last 5 minutes
Thursday
Refrigerator review
I realized that this is a lot of food for the week so far…so tonight we are cleaning out the leftovers and having a family favorite, Refrigerator Review. Make a salad and all are happy
Friday ( I really want to go to a fish fry)
Corn chowder http://www.epicurious.com/recipes/food/views/232298
Salad
Garlic Bread
Grocery List
Meat
1 5-6 lb Brisket
8-10 slices Prosciutto
Ham (lunchmeat)
5-6 Loin cut Pork Chops
Bacon
Bakery
2 loaves french bread
Dairy
4 cups cream
Gouda cheese
Parmiagiano-Reggiano cheese
Produce
Carrots
Onions
Potatoes
Asparagus
Lettuce
Tomatoes
Celery
Garlic
1 cup frisee
½ lb Yukon gold or red potatoes
1 medium sweet potato
Fresh thyme
Dried goods
Fettucine
Beer
White wine
Dried apricots
Canned goods
Tomato paste
1 can Beef broth
1 can Stewed tomatoes
5 cups chicken broth
Frozen Food
3 cups frozen corn
Pantry items
Dijon mustard
Red wine vinegar
Molasses
Soy sauce
Paprika
So, with family dinners my goal, I try to view the planning and preparation of the meals as a challenge. In this way, I am much less resentful of the time it takes to grocery shop and prepare the meals. Organization is the key to success as this is not an easy endeavor. Hopefully, you can find some tips and menu plans that resonate with your goals for feeding your family and that my reflections on my own journey in this blog will make yours a little easier.
Peace,
Julia
Menu Week 4
Sunday
Brisket http://www.epicurious.com/recipes/food/views/100844
Carrots, Onions and Potatoes
Monday
Grilled ham and gouda sandwiches with frisee and caramelized onions
http: http:/www.epicurious.com/recipes/food/views/231733
Tuesday
Fettucine Alfredo http://www.epicurious.com/recipes/food/views/105505
Salad
Garlic bread
Wednesday
Pork Chops with Apricots and Prosciutto and Gouda
Asparagus steamed
Pilaf
6 Pork loin chops, cut 1 inch thick
½ tsp salt
¼ tsp pepper
6 slices prosciutto or ham
6 dried apricots
11/2 T Olive Oil
1 cup dry white wine
½ cup water
½ cup shredded gouda
Trim excess fat from shops. Slit a pocket in meaty part of each chop cutting toward bone. Season chops with salt and pepper. Chop prosciutto and apricots, mix with shredded gouda .Stuff each chop with stuffing
Heat olive oil over medium heat. Add prok chops and cook turning once 3-5 minutes or until browned on both sides Remove from pan and place in pyrex dish. Add wine and water to frying pan, reduce over low heat and then pour over pork chops. Bake in 350 degree oven until done. Cover with foil until last 5 minutes
Thursday
Refrigerator review
I realized that this is a lot of food for the week so far…so tonight we are cleaning out the leftovers and having a family favorite, Refrigerator Review. Make a salad and all are happy
Friday ( I really want to go to a fish fry)
Corn chowder http://www.epicurious.com/recipes/food/views/232298
Salad
Garlic Bread
Grocery List
Meat
1 5-6 lb Brisket
8-10 slices Prosciutto
Ham (lunchmeat)
5-6 Loin cut Pork Chops
Bacon
Bakery
2 loaves french bread
Dairy
4 cups cream
Gouda cheese
Parmiagiano-Reggiano cheese
Produce
Carrots
Onions
Potatoes
Asparagus
Lettuce
Tomatoes
Celery
Garlic
1 cup frisee
½ lb Yukon gold or red potatoes
1 medium sweet potato
Fresh thyme
Dried goods
Fettucine
Beer
White wine
Dried apricots
Canned goods
Tomato paste
1 can Beef broth
1 can Stewed tomatoes
5 cups chicken broth
Frozen Food
3 cups frozen corn
Pantry items
Dijon mustard
Red wine vinegar
Molasses
Soy sauce
Paprika
Friday, March 7, 2008
Kitchen clean up
Friday Dreams...Summertime in WyomingFriday: Baked Potato Bar
It is still Lent and I am considering going back to the Knights of Columbus for a fish fry. If you haven't tried it yet take a chance and go. This is a great way to feed your family with delicious food for a reasonable cost. Look on line for a Catholic church near you that is hosting a fish fry. These only occur on Fridays in Lent. If you decide to cook your fish at home here is a link to some great fish recipes.
http://menu-planning.suite101.com/article.cfm/lenten_fish_fry
Reflections from the Backcounter
Cooking is one thing, clean up another. Once the groceries are bought, meals planned and food prepared, there is still another mountain to climb before we sleep…the dreaded clean up. The Backcounter Buffet model of food serving has really helped our family streamline the clean up process. It is not necessary on a busy weeknight to set a full table and use serving dishes. All this does is double the amount of dishes that need to be washed, dried and put away. Try it and you will see. Serve directly from the stove and the backcounter. The buffet line starts in the kitchen cabinet for plates and glasses and goes through the stove and ends with the silverware drawer. Each family member is responsible for getting themselves to the table and for cleaning up their own plate. If you have messy cooks in the house, there are a couple of tricks. Pull out the trash can and have it available to immediately dump scraps, empty cans or bottles during the meal prep. Train your cook to at least rinse out the bowls or utensils that he/she is using as the cooking happens. If time and manpower allows you can team cook. We do this in my house. One person is cooking and the other is coming along behind as we go and cleaning up the mess. No way around it…clean up is not fun but at least with the Backcounter Buffet model, there are fewer dishes to go around
Peace,
Julia
Thursday, March 6, 2008
First Communion
Thursday: Split Pea Soup http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html
Reflections from the Backcounter: First communion. I have introduced you to Fridays in Lent and the meatless cuisine. Now, let’s reflect on every Catholic mother’s dream….the first communion…. dress. Yes, I did say, dress. The first communion in the Catholic church is a sacramental and blessed event but as a separate topic, all Catholic mothers have a dress agenda. This is the truth. The dress is of utmost importance to the event and the ceremony around the hunt purchase and photographic documentation of the dress are of paramount importance. I’m not sure that the clergy gets this.
I have had three children receive their first communion in the Catholic church and each event was a wonderful celebration of family and faith. Did I mention the dresses? Every little Catholic girl has the opportunity to wear the nicest dress of her lifetime for her first communion. The shopping is epic. This weekend I had the pleasure of having one more chance to shop for a first communion dress. My niece (the one with the Constellation project) had the opportunity to have the dressing room limelight this weekend. No room in this dressing room for modesty. Little white dresses and veils were flying, cousins were criticizing and her proud mother and aunt were holding back tears as we saw the delicate beauty of the child dressed in chiffon and tulle. When I am an old woman, I will remember this day!
Peace,
Julia
Reflections from the Backcounter: First communion. I have introduced you to Fridays in Lent and the meatless cuisine. Now, let’s reflect on every Catholic mother’s dream….the first communion…. dress. Yes, I did say, dress. The first communion in the Catholic church is a sacramental and blessed event but as a separate topic, all Catholic mothers have a dress agenda. This is the truth. The dress is of utmost importance to the event and the ceremony around the hunt purchase and photographic documentation of the dress are of paramount importance. I’m not sure that the clergy gets this.
I have had three children receive their first communion in the Catholic church and each event was a wonderful celebration of family and faith. Did I mention the dresses? Every little Catholic girl has the opportunity to wear the nicest dress of her lifetime for her first communion. The shopping is epic. This weekend I had the pleasure of having one more chance to shop for a first communion dress. My niece (the one with the Constellation project) had the opportunity to have the dressing room limelight this weekend. No room in this dressing room for modesty. Little white dresses and veils were flying, cousins were criticizing and her proud mother and aunt were holding back tears as we saw the delicate beauty of the child dressed in chiffon and tulle. When I am an old woman, I will remember this day!
Peace,
Julia
Wednesday, March 5, 2008
Salmon Pasta
Wednesday: Salmon Pasta http://www.epicurious.com/recipes/food/views/232148
Well, I have a sixteen year old and the truth is, he is an eating machine. The result is that my carefully crafted menu plan has been consumed! My menu called for grilled salmon on Sunday and I planned to use the left overs to make this delicious pasta dish. Unfortunately, the human eating machine ate it all and I don't have any salmon left to make this pasta. I do have some canned salmon in my pantry and so I am going to try an emergency substitution. We'll see how it goes!
Reflections from the Backcounter: School Projects
I think that on many levels, homework is a terrorist plot to undermine the stability of the home. As if it were not enough to supervise and evaluate the homework of my own three children, I am, as I write this, helping my ten year old niece write an essay about the origins of a new constellation. I’m thinking that if she cannot accurately spell constellation that we are starting from a negative position. Luckily, my dinner is already cooking and I have a few moments to spare. Oops, need to stop and sign my son’s schedule for next year. I am confident that multitasking requires 2 X chromosomes.
Peace,
Julia
Well, I have a sixteen year old and the truth is, he is an eating machine. The result is that my carefully crafted menu plan has been consumed! My menu called for grilled salmon on Sunday and I planned to use the left overs to make this delicious pasta dish. Unfortunately, the human eating machine ate it all and I don't have any salmon left to make this pasta. I do have some canned salmon in my pantry and so I am going to try an emergency substitution. We'll see how it goes!
Reflections from the Backcounter: School Projects
I think that on many levels, homework is a terrorist plot to undermine the stability of the home. As if it were not enough to supervise and evaluate the homework of my own three children, I am, as I write this, helping my ten year old niece write an essay about the origins of a new constellation. I’m thinking that if she cannot accurately spell constellation that we are starting from a negative position. Luckily, my dinner is already cooking and I have a few moments to spare. Oops, need to stop and sign my son’s schedule for next year. I am confident that multitasking requires 2 X chromosomes.
Peace,
Julia
Tuesday, March 4, 2008
Orzo risotto with sausage and artichokes and Shopping!
Tuesday: Orzo risotto with sausage and artichokes. http://www.foodandwine.com/recipes/orzo-risotto-with-sausage-and-artichokes This is a great way to have a risotto dish in much less time and it is really good. I love Orzo. Orzo is the Italian word for barley but the orzo we buy in the store is really barley shaped pasta .Orzo cooks very quickly and makes a great side dish with meat or chicken. It can be served simply with just butter. parmesan and a sprinkle o
f parsley or it can be more elaborate as in this recipe. Give it a try and I will post pictures after we make it tonight.Reflections from the Backcounter
Shopping, a modern day version of the traditional hunting and gathering task of women in ancient time. Although food shopping is often tedious, shopping for the big provisions at Costco is truly like hunting for big game on a safari. It takes cunning and skill to navigate the hordes of hungry people clamoring for a sample of the just cooked pizza bites or tuna salad prepared by the latex gloved and paper gowned freebie czars. Clearly, this is a challenging environment and a seasoned guide is a must. I recommend that you avoid weekend shopping at these large warehouse stores unless you are in a group...there is safety in numbers and great fun can be had by all. My sister and I went to Costco on Sunday and bought out the store. Then over a glass of wine and a lot of hilarity, we divided the spoils of our hunt and laughed all the way to the bank. We derived a great deal of savings because we were able to buy in bulk but more importantly, the task of hunting and gathering was shared and therefore, the burden lessened. Between the two of us, my two girls, her daughter and a friend we filled two carts and hit the checkout line in under one hour. We had no mishaps and even persuaded the sample lady to part with her wares and give the kids a taste.Everyone pitched in and we were able to return to our weekend in record time. The lesson here is to share your chores and enjoy the company of a friend! It may take a village to raise a child but on a busy weekend I’ll be satisfied to have just one other woman to help me survive the aisles at Costco! (In the time I have spent writing this; my poor sister has been struggling to sort out the accounting of the split on the wares from Costco. She was stymied by the tax calculation…time for another glass of wine.)
Peace,
Julia
Monday, March 3, 2008
Tamale Pie
Monday: Tamale Pie http://www.epicurious.com/recipes/food/views/100567 Refried Beans and Spanish Rice (recipe on menu page, Sunday). This is a favorite with my children and I of
ten make this on the weekend and then just pop it in the oven after I get home.
Reflections from the Backcounter
Scott Peck, M.D. wrote in his landmark work The Road Less Traveled, “Life is difficult”. I always find this an important statement to reflect on when I am faced with the challenges of my life. This always seems more relevant on Monday mornings when the enormity of the week feels almost crushing. Remember, the purpose of the Backcounter Buffet is to center you, inspire you and remind you that you are not alone as you face the challenges of balancing home, work, childrearing and life. Hopefully, the menus, recipes and reflections from the Backcounter can help you feel a little less isolated and a little more supported. Meals can regain the purpose of original intent; an opportunity to connect with and enjoy the company of family and friends. The menus and shopping lists will streamline your efforts and the Backcounter Buffet model will ease serving and cleaning up the dinner mess. Engage your family in the process by having the kids help with the shopping and food prep. Consider asking for their input on rating the recipes and challenge them to come up with new menu ideas. Share the site with your friends and try collaboration on shopping and meal prep…Remember, we all benefit from community. Let’s strengthen our resolve to reach out and connect with those who love us and we will find that although “Life is difficult” it is also rich and joyful. Let me know how it goes and please feel free to share your thoughts by leaving comments.
Peace,
Julia
ten make this on the weekend and then just pop it in the oven after I get home.Reflections from the Backcounter
Scott Peck, M.D. wrote in his landmark work The Road Less Traveled, “Life is difficult”. I always find this an important statement to reflect on when I am faced with the challenges of my life. This always seems more relevant on Monday mornings when the enormity of the week feels almost crushing. Remember, the purpose of the Backcounter Buffet is to center you, inspire you and remind you that you are not alone as you face the challenges of balancing home, work, childrearing and life. Hopefully, the menus, recipes and reflections from the Backcounter can help you feel a little less isolated and a little more supported. Meals can regain the purpose of original intent; an opportunity to connect with and enjoy the company of family and friends. The menus and shopping lists will streamline your efforts and the Backcounter Buffet model will ease serving and cleaning up the dinner mess. Engage your family in the process by having the kids help with the shopping and food prep. Consider asking for their input on rating the recipes and challenge them to come up with new menu ideas. Share the site with your friends and try collaboration on shopping and meal prep…Remember, we all benefit from community. Let’s strengthen our resolve to reach out and connect with those who love us and we will find that although “Life is difficult” it is also rich and joyful. Let me know how it goes and please feel free to share your thoughts by leaving comments.
Peace,
Julia
Sunday, March 2, 2008
Menu Week 3 and an Update on the Backcounter
The Backcounter Buffet is evolving. Check out the changes. Now we have a menu and recipe archive to help you more easily find your favorites. The mission of the Backcounter Buffet is to offer support and practical help to busy mothers who are challenged to find balance in their lives. Every week I will post a menu and recipes with a shopping list to help streamline your meal preparation efforts. The daily posts will highlight the meal for the day, prep tips and reflections on life. I too am a busy mother who faces the struggles we all encounter. My reflections are based on my experiences and those of the other women in my life. My family is eating the menu right along with yours. I hope you enjoy the view from the Backcounter
Get your grocery ads out and find the best deals! Happy cooking .
Peace,
Julia
Menu Week 3
Sunday
Grilled salmon http://www.epicurious.com/recipes/food/views/105288
Grilled vegies (zucchini, squash)
Pilaf (see recipe from week 2 menu!)
Monday
Tamale Pie http://www.epicurious.com/recipes/food/views/100567
Refried Beans
Spanish Rice
Get your grocery ads out and find the best deals! Happy cooking .
Peace,
Julia
Menu Week 3
Sunday
Grilled salmon http://www.epicurious.com/recipes/food/views/105288
Grilled vegies (zucchini, squash)
Pilaf (see recipe from week 2 menu!)
Monday
Tamale Pie http://www.epicurious.com/recipes/food/views/100567
Refried Beans
Spanish Rice
2 cups Uncle Ben’s Rice enriched parboiled rice
1 stick of Butter
3 cups Chicken broth (homemade or canned)
1 can El Pato Tomato sauce and add enough water to equal 1cup liquid
Melt butter in saucepan and add rice. Saute for 1 minute
Add chicken broth and tomato sauce and bring to a brisk boil. Lower heat to very low and cover. Rice will be done in about 20 minutes. Top with 2-3 sprigs of fresh cilantro
Tuesday
Sausage Orzo http://www.foodandwine.com/recipes/orzo-risotto-with-sausage-and-artichokes
Salad
Wednesday
Salmon Pasta http://www.epicurious.com/recipes/food/views/232148
Salad
Thursday
Vegetarian Split Pea Soup http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html
Cornbread and Salad
Friday (Lenten Friday)
Baked Potato Bar
Stuffing for potatoes (Steamed broccoli, sauteed vegies peppers, zucchini, onion, cheese, sour cream,scallions, )
Saturday
Roast Chicken http://www.epicurious.com/recipes/food/views/13626
Garlic mashed potatoes http://www.epicurious.com/recipes/food/views/108582
Peas and roasted vegies
Grocery list
Dairy
Butter
1 1/2 cups grated Cheddar
Sour cream
Produce
6 large onions1 green pepper2 zucchini
2 yellow squash
2 red bell peppers1 bunch cilantro
1 bulb garlic
Chives
1 lemon
Fresh dill
Potatoes for mashed potatoes (Yukon gold or red )
Baking potatoes
Broccoli
Lettuce for salads
1 pound carrots (about 5 large), cut diagonally into 1-inch-thick pieces1 pound turn (about 4 medium), peeled and cut into 1-inch wedges1 pound zucchini (about 2 medium), halved lengthwise and cut diagonally into 1-inch-thick pieces
Pantry Items
Chili Powder
8 oz of red wine
Salt, Pepper, garlic
1/2 cup balsamic vinegar1/2 cup dry white wine2 tablespoons fresh lemon juice2 tablespoons (packed) dark brown sugar
Olive oil
Grated Parmesan
Vodka
Dried split peas
1 teaspoon ground coriander seeds2 teaspoons ground cumin1 1/2 teaspoons coarse salt3 medium garlic cloves, chopped fine
Meat and Poultry
2 pounds of ground chuck 1-2 fillets of salmon
Italian sausage
1 Large roasting chicken
Canned goods
6 cans Chicken stock
2 cans of Mexicorn (sold at most supermarkets)
2 8 oz cans of tomato sauce
1 small can of cream-style corn 1 can Sliced black olives
Refried beans
1 can El Pato tomato sauce (Mexican tomato sauce)
1 jar marinated artichoke hearts (Cara Mia)
Dried Goods
Uncle Ben’s rice
1/2 package of Cinch (or Jiffy) brand cornbread mix
Fritos
Orzo
Angel hair pasta
Frozen Foods
1 bag Peas
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