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Menu Plan Monday (a day late)

Just Precious — Tue, 07 Sep 2010 18:58:19 +0000

For so long I’ve wanted to participate in Menu-Plan Monday. Makes a lot of sense, since I prepare my menu plan each Sunday, right?

And this week I thought “Yes! I’m finally going to do it!” And then Monday came and went and here I am on Tuesday… but I’m sharing my menu all the same. Afterall, just like so many others in America, we had burgers on the grill last night for Labor Day.

This week’s plan is thanks to Yum Food & Fun Magazine for Kids, a new magazine that Middle and I selected last week. I usually take recipes from Real Simple, Everyday with Rachael Ray and favorite past recipes that I collect in a notebook. So trying a new magazine was pretty fun. (Be warned, its a new magazine and I’m not so sure they had room in the budget for an editor. Don’t go by their suggested grocery list, because they leave most of the chili ingredients off the list. That said, the recipes, so far, have been fantastic and simple, and I’m certain all the meals will be family friendly.) (Also note: the link above leads to the premiere issue and not the issue we used. I didn’t find this issue online, but I did find it at the Barnes and Noble Brick & Mortar store.)

Monday: Cheeseburgers, grilled peppers (red, orange and yellow) with onions marinated in blasamic vinegar, tomato salad (basically, tomatoes with balsamic vinegar and Crazy Jane’s salt.)

Tuesday: Baked Chicken Fingers, Super Creamy Stovetop Macaroni & Cheese and Butter Baby Carrots

Wednesday: Mexican Night: Veggie Quesadillas, Refried Beans and Guacamole

Thursday: Mossage Scottsarella (aka spaghetti with sausage and mozzarella)

Friday: Chili with oven raosted corn on the cob (we’re entertaining my sisters and brother-in-law, so this is a really easy meal to have ready whenever they get here.)

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Out of This World 40th Birthday Dinner

Just Precious — Wed, 23 Jun 2010 16:52:40 +0000

The Huz, wonderful man that he is, turned 40 this week. He’s fine about it, really. Says he feels like it was just yesterday that he was 39.

So, as usual, he wouldn’t tell me one thing that he wanted for his birthday. I toyed around with a few ideas: Canon or Nikon DSLR, e-reader, Satellite radio, new TV … the usual. But when my friend Jeff, aka Daddy’s Toolbox and a columnist at Chesco Moms suggested a telescope, I knew that was the gift to give. Its something he’s wanted to give to the boys for years, so that they could star watch together. How perfect!

Of course, I researched. And researched. And finally selected the Celestron 21061 AstroMaster 70 AZ Refractor Telescope. Please, don’t ask me how I selected. Just know that it cost less than I planned to spend and had great ratings and reviews. I should also mention that Amazon’s Telescope Buying Guide was fantastic. I wish more companies put explanations in writing like that.

To gift along with the telescope, I also purchased 2 basic books on studying the sky. (And I should mention that I walked around Barnes and Noble twice trying to find the Astronomy section. Finally, I asked someone for help. The woman took me, no joke, to Astrology. And this was after I joked about how I found Astrology pretty easily, but the Astronomy section was what I was looking for. For local readers, Astronomy is on the first floor, where travel used to be, by the coffee shop. And Astrology is around Spirituality and religion by the front windows on the 2nd floor.)

So, going with the gift theme (yay! I found a theme! Theme parties are so much easier!) we went to Party City to purchase our decor for our little family dinner party. After searching the store, the manager informed me that the only space sets they have in store are Toy Story 3. I looked at him in question. He responded “you know. Buzz Lightyear is from space.” Hmmm… Of course, then Big showed the manager Star Wars. Moving on…

We opted for 40th birthday decorations. And nothing that said “oh no!” or “over the hill” because that’s just mean.

Big and I decorated while Middle and Little napped. Big pulled his Solar System poster off his wall and hung it on the kitchen door. We added a few extra 40 and space items and then decided it was time to plan our menu for our dinner under the stars. (ie on the back deck on the 2nd day of summer).

Dinner Menu:

Jupi-burgers (cheeseburgers)
Flying Saucer chips (Potato Chips)
Star-rocks-on-the-cob (can you guess it? Corn-on-the-cob)
Water-on-the-moon (yup, Watermelon)

Desserts:

Crater Cookies (chocolate chip cookies)
Colossal Cake (actually, it was quite small, but the name sounded good)
Milky Way Bars (because, really, who can resist?)

The weather held up, then it didn’t, then it cleared up, and thunderstormed and, just as we were heading out to a table at Max & Erma’s, the sun came out and we grilled.

And I learned one very important thing: if you give a gift of a telescope on the 2nd longest day of the year, expect your kids to stay up very, very late waiting for dark.

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Mmmm… Berries. After all these years.

Just Precious — Fri, 18 Jun 2010 17:39:45 +0000

We haven’t had berries in our house since 2004. Doesn’t that just sound dreadful?

When I was a child, we picked blueberries in Maine. It was a summer tradition for my mom and me. When I first had Big, I dreamed of doing that with him. Blueberries, he liked them okay. But upon the second eatting of strawberries, when he broke out in hives, they were outlawed.

When Middle came along, he had an opportunity to try strawberries. And he had the same response. Hives (or spots, as we call them) all over his face.

Middle loved blueberries, though. Blueberry yogurt. Blueberry muffins. Blueberry bagels. Blueberries. Blueberries. Blueberries. And then. And then he hurled. 3 times in a row. And each time, it was blue. The doctor didn’t need a test. That, she said, is an allergy.

When Big was 4, the pediatrician suggested we try strawberries again. He refused, and I didn’t mind, knowing Middle’s reaction. At age 5, I offered to bring the berries to the doctor’s office to try them there. Still. Refusal.

But about 2 months ago (at ages 6 and a half and 4 and a half) they took a step. They tried blueberry muffins. And everyone stayed healthy. So I bought semi-fresh blueberries and, again, the kids were healthy. Suddenly Middle wanted blueberry yogurt again. We were taking huge steps.

Strawberries, though. Strawberries were a different story. I don’t know if the boys were more concerned about the taste or the spots. Whatever, they wouldn’t touch them. Until this Monday when, again at Classymommy‘s house, there was a fruit salad. And Big loves fruit salad. I tried to pick out the strawberries. Apparently, I missed one. He didn’t realize he ate it until it was in his mouth and, so he tells me, he took it out when he tasted something unfamiliar that he loved. He loved it so much, he reached onto someone else’s house and had more. About 30 minutes after lunch I found him in the bathroom. Look Ma, no spots! And suddenly I’m buying pints and quarts of fresh local strawberries and he’s requesting to go picking at Highland Orchards (and we will, I promise! If only everyone could stay awake in the car.)

Middle, though? He still won’t eat them.

Fresh and Local Whipped Berries
(this works really well with blueberries, but tastes divine with strawberries, or a mix of the two.)

Ingredients:

Fresh Berries
Cool Whip (store brand whipped topping works just as well)
Graham Crackers

The only ingredients you'll need

To do:

Allow whip to soften, stir.
Crush graham crackers. Mix in with whip.
fold in berries.
enjoy on its own, or over a pie, ice cream or cake.

Its not as pretty as I'd like, but it tastes so good, and its so simple to make, that looks don't really matter

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Cold Sesame Asparagus Salad

Just Precious — Fri, 07 May 2010 14:31:16 +0000

I guess I was around 8 when my dad announced at dinner that he didn’t like asparagus. Upon hearing it, I looked at my plate and pushed my spears around. Yeah, me either. At some point, I overheard him say something about asparagus making your urine smell, which is so unlike

: Image via Wikipedia

my dad to ever say, that I embedded the concept for years.

So, then the Huz and I fall in love, get married, and well, you know: he likes asparagus. Crazy, right? I mean, what male would like something that makes pee reek? So, after a few times of ordering it at restaurants, he gets me to try it. And, you know what? It was yum! And my pee? Still smelled great!

So, I changed teams and became an asparagus fan because its so yum, so fresh, so local, so spring and so easy and fast to cook.

I cook my fave asparagus recipe each year for Passover, and love to get local foods to celebrate spring during the spring holiday:

Ingredients:

1 lb asparagus (I prefer the purple tipped ones)

2 tablespoons soy sauce

1/2 teaspoon sugar

1/2 teaspoon rice vinegar

1 teaspoon sesame oil

2 tablespoons sesame seeds (toasted)

Get Cooking

Trim or peel asparagus (I know. I was shocked the first time I saw this, too. Peel/trim means snap off the bottoms. There’s a place where they’ll naturally snap.)

Boil enough water to just cover asparagus.

drop asparagus into water for a minute, no longer than two (you want the asparagus to be cooked but crunchy)

drain asparagus and put under cold water to shock it and stop it from cooking.

refrigerate for at least an hour (I often refrigerate for a day)

combine all other ingredients except seeds and mix well.

Add seeds, mix, drizzle over asparagus and serve.

Nutritional Sign of Spring: Asparagus (lifescript.com)

Twitter Tuesday: 10 Fresh Ways to Eat Asparagus (thekitchn.com)

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Whip-It-Up Raviosagna: using freezer and pantry staples without a plan

Just Precious — Sun, 07 Feb 2010 19:21:24 +0000

As much planning as goes into preparedness for a snow-in, it seems we’re always forgetting something. And this time, that something was Saturday night’s dinner. Yes, I was prepared for Chili on Friday and a Beef Stew on Sunday, but my calendar showed me we had dinner plans on Saturday night, and I failed to remember that they would probably be cancelled due to snow.

While the husband and boys shoveled and played, Little finally napped around 5 pm, and I realized I had nothing planned. A quick scan of the freezer and fridge and left me to be creative. This meal, consisting of staples that are always in the house, took about 5 minutes of hands-on time and 50 minutes to cook.

Ingredients:

Frozen Ravioli (we used about 14 squares)
Ricotta Cheese (around 4 ounces)
Spaghetti Sauce (whatever flavor is laying around the house. We had a little bit of Chunky Garden in the fridge, which I used, then topped it off with an Artichoke Pesto flavor)
Mozzerella cheese

Start Cookin’

Heat oven to 350
in a glass dish, spread a thin layer of Spaghetti Sauce
layer in ravioli
top with ricotta cheese
spread another layer of spaghetti sauce
top with shredded mozzerella cheese
bake 50 minutes

And that’s dinner!

Notes for Next Time: This was a great way to add in hidden veggies! I want to remember to use some sort of vegetable sauce again. If there’s a need for a bigger meal, you can definitely add another layer, but it wasn’t necessary for us.

Star Power Rating: Big liked it, Middle seems to be on a hunger strike and didn’t eat dinner again. The huz and I decided that, for a whip-it-up meal it was very tasty and very easy. Definitely one to keep in the files and pull up again at the last minute, but probably not one I’d plan to make on my weekly menu. Still, it was really good, and really simple. 4 out of 5 stars (5 out of 5 for a whip-it-up).

Not my grandmother’s ravioli (realmendriveminivans.com)
All Too Easy Baked Spaghetti (carloatyourservice.com)
Family Favorite Dinner (organizeyourstuffnow.com)

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It’s going to be a Chili and Stew Weekend; Chili Recipe

Just Precious — Fri, 05 Feb 2010 21:52:41 +0000

Well, of course it is. And hot chocolate, too. With this major snowstorm attacking the east coast, we need to be prepared.

On Tuesday, I ventured over to Betty Crocker (which is funny, because I never do that) and found a few recipes for our snow-filled, football weekend. Yesterday I made my own version of Slow-Cooker Family Favorite Chili and over the weekend I’m planning a beef stew, Pizza Dip and a few other warm, indoor weekend favorites.

Ingredients:

2 lbs ground beef
1 large onion, chopped
1 can undrained diced chili tomatoes
2 cans chili kidney beans, undrained
1 can tomato sauce
1 can crushed tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
baking potatoes
Shredded Mexican-style cheese

Get Cookin’

Brown beef and saute onions together, drain.
Put all ingredients in crockpot/slowcooker except the cheese and potatoes.
cook on Slow-cook or low for 6-8 hours.
About 1 hour before dinner time, turn oven to 425 to bake potatoes. (this, of course, depends on y0ur oven and preferences.)
Serve chili on top of or beside the potato, depending on your preference. Garnish with cheese.

Notes for Next Time: While this was loved all around (see below), I’d definitely take out the crushed tomatoes and replace with another container 15-32 ounces of diced tomatoes. I like my chili chunky. I’d also include another can of beans, maybe a different kind. And if I’m adding all that, I’ll need to increase the spices. Of course, its all to taste. This recipe made enough for at least 3 dinners. So we’re set for being housebound all weekend if the snowstorm is a mean one. Plus, chili is perfect Superbowl food. And I’m still making a beef stew.

Star Power Rating: Big gave it 2 thumbs up and ate all of his chili, though not his potato. Middle didn’t eat (he was sick). The Huz commented “wow, this is good.” Then about 5 minutes later he said “this is really good. Are you sure you made this one?” Nice. They gave it a 5 out of 5 but I’m being hard on myself and giving it a 3.5 so that next time it will be chunkier. As for the potatoes, well, it turns out that oven isn’t fixed, at all. After baking them for an hour at 450, or what’s supposed to be 450, the were still really hard. So I nuked them. Someday I’ll get a new oven… Unfortunately, also need a new dishwasher and washer/dryer. But I digress.

Super Bowl chili can be hearty and healthy (pbpulse.com)
Running on Food: Easy homemade Chili (runnerslounge.com)

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Cottage Pie: We entertained on Saturday. SO glad the oven “works.”

Just Precious — Wed, 06 Jan 2010 05:33:55 +0000

He kind of fixed it. Sort of. The huz put the oven back together, at least, but there was no real change in the problem. Still, at least we had an oven to use again. With frustrations.

So, with the oven “working,” again, we decided that we’d venture into planned entertaining for the first time since Little was born. I found I was pregnant. a long time ago. As usual, I pulled a recipe from Real Simple magazine, adapted it and served it. To raves. Seriously. We’re talking third helpings.

Ingredients:

3/4 to 1 lb ground beef

about 1 pound potatoes

butter

milk

salt

pepper

frozen peas (frozen peas and carrots or frozen mixed vegetables will work, too)

1 Tablespoon Worcestershire sauce

3/4 cup ketchup

1 Tablespoon EVOO

Get Cookin’

Preheat oven to 350.

Make mashed potatoes (peel and boil potatoes until they are really soft. I like to be able to pierce my fork through and the potato starts to fall apart. Place potatoes in a large bowl and, using a hand or standing mixer, mash them until desired consisteny (in this case, almost creamy). As you are mixing, add salt, pepper, butter and milk to taste.

Brown beef in EVOO, drain, return to pan

Transfer meat to pan (pie pan works nicely or a casserole dish.) Spread mashed potatoes over meat as you would icing. Bake 20-30 minutes, until potatoes begin to brown.

Add frozen veggies, Worcestershire sauce, ketchup and salt and pepper to taste. Stir over low heat, about 5 minutes.

Notes for next time: This recipe is so easy to double and triple. I’m adding it to my list of meals to make for friends and family in need because I can make several at a time, all I need are some disposable foil pie pans. Also, the huz would prefer I add more veggies next time. This is a great meal to make ahead, stop after you transfer the meat and potatoes to the pan. Cook when you are ready for your meal, adding about 10 minutes to your cooking time (test it first before you eat it!) I served this with a salad of lettuce, apple pieces, raisins and walnuts. The kids didn’t eat it at the party, instead they had pepperoni roll-ups, a kid-friendly favorite.

Star Power Rating: The kids had the leftovers and surprised themselves giving it two thumbs up. As stated, the huz requests more veggies when I make it next time. And, yes, he also requested that there is a next time. Star Power Rating: 4.5 out of 5 stars. (you do have to slave in the kitchen a little more for this one.)

Trivial Sidenote: You see, I always thought this was called Shephard’s Pie. But as I was preparing the menu for the evening I read in Joy of Cooking that Shephard’s Pie uses leftover lamb. Cottage Pie uses ground beef or other meets.

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Nothing like a homemade chicken soup (Crockpot leftovers!)

Just Precious — Wed, 30 Dec 2009 19:54:14 +0000

Its bitter outside. But its homey and warm inside. Because a few nights ago I crockpotted a whole chicken, then turned the left overs into a warm chicken soup. So easy you’re going to hate me because you never did this before. So good you’ll love me because you’ll start making it all the time.

Ingredients

1 whole chicken (about 5 lbs)

chicken broth (about a cup)

salt

pepper

paprika

peeled orange

yellow cooking onion, cut into crescent moons

carrots

favorite chicken spices (tarragon, thyme, whatever you like. Optional)

Get Cookin’

thoroughly wash chicken (remove the giblets!), stuff orange segments inside and place in crockpot

around chicken, place a pound of baby carrots, or regular carrots cut into bite-size pieces, and onion pieces

sprinkle paprika, salt and pepper (and any optional spices and herbs) on top (to taste)

pour 1/2 cup to 1 cup chicken broth around chicken

set crock pot to “slow cook” 8-10 hours.

Check to ensure the internal temp is ideal for chicken, then serve your dinner. Chicken will be very soft and fall off the bone.

Because you’re sure to have leftovers, here’s dinner number two:

Ingredients

leftovers (above)

2-4 stalks celery, cut into moons

more onions and/or carrots, if necessary

more chicken broth, if necessary (this depends on how brothy you like it. I don’t usually add any).

Get Cookin’

STRIP your chicken. Dispose of all bones and skin. You can store the leftovers in the fridge overnight before preparing soup if you would like.

Combine ingredients in a pot and simmer.

That’s it. No. Really.

Star Power Rating: Is there anything better than homemade chicken soup on a bitter day? I don’t think so. 5 out of 5.

Notes for Next Time: The huz added a lot more salt and pepper than I did. The directions are “to taste.” I suppose he has better taste. Use your judgement and don’t be shy with your spieces.

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Whip it up Meat Sauce over big tubey noodles

Just Precious — Thu, 17 Dec 2009 19:42:12 +0000

Yes, really. This is what we called Monday night’s dinner. When our dinner plans fail us, the huz and I challenge each other to “whip something up.” And so, being failed by a “faulty” (ha!) oven, I was challenged to “whip something up.”

Ingredients

1 pound ground beef
EVOO
28 oz can crushed tomatoes
1/2 yellow onion, diced
salt &pepper
oregano
basil
big tube noodles (I’m so sure any noodles would work with this one!)
grated parmesean

Get Cookin’

Ina large pan, brown ground beef and saute onions (together) in about 1 Tablespoon EVOO
Drain beef/onions
over medium heat put beef/onions back in pan and add tomatoes and seasonings (determine amount by taste). Cook through about 5-10 minutes.
Meanwhile cook the noodles in a pot, according to package directions
Serve meat sauce over noodles, topped with parmesean

Star Power Rating: Noodles. Noodles. Noodles. Any time I serve noodles the kids will give it 2 thumbs up. 2 big thumbs up. So, from them, this would be a 5-star meal. And Big really liked the sauce. But the huz and I agreed something was missing. It lacked in the seasonings department. I could so easily have added more basil or oregano. Or cinnamom. Or veggies. So, this really only gets a 2.5 out of 5. Because it was bland. Though easy-peasy-lemon-squeezy to make. And despite the rating, I can totally make it again, and will.

Notes for next time: Perhaps I’ll make it a goal for 2010 to perfect my home made meat sauce. Some ideas: use fresh basil. add more seasoning. include a little garlic (though not much, I don’t like garlic). toss in some capers. or a bay leaf. saute in other diced veggies like peppers or ‘shrooms or zukes. Just make it tastier. This is a good start…

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Dinners when living life without an oven

Just Precious — Thu, 17 Dec 2009 03:37:20 +0000

Hopefully my lack of recipes has now been explained in the post below. You see, I’m without an oven this week. And while I often don’t use an oven, not having one at all has thrown me. In fact, I when I prepared my menu and shopping list for the week, I planned on meals that didn’t require an oven. But did require Halibut. And when I arrived at Wegmans to find there was no Halibut, I quickly changed my mind to a prepared salmon dish, forgetting there was no oven. Oh. How quickly I forget.

So…

Sunday night we rewarded our patience with the huz and the oven and headed to Iron Hill Brewery where the kids enjoyed chicken fingers and grilled cheese (get 2 and share), DH had a cheeseburger and I loved their chicken fajita salad.

Monday night, when I had mistakenly planned on the Halibut-fish soup but subbed it for a prepared baked salmon, I improvised and created noodles with homemade meat sauce. Not bad for using what was around the kitchen.

Tuesday morning I borrowed a neighbor’s oven (yes, I was desperate) and baked the salmon. Then heated it in the microwave with canned (I know, gross) green beans.

Wednesday night. Heated frozen Taquitos in the microwave. Served with salsa, mandarin oranges and peaches.

Sigh. I want to cook. I do. But I’m not feeling it without my oven.

(for the record, as I type this, the huz thinks he knows what the issue is with the oven, but “can’t deal with it now.”)

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Just Precious » Just Precious is Cookin'

Menu Plan Monday (a day late)

Out of This World 40th Birthday Dinner

Mmmm… Berries. After all these years.

Cold Sesame Asparagus Salad

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Whip-It-Up Raviosagna: using freezer and pantry staples without a plan

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Cottage Pie: We entertained on Saturday. SO glad the oven “works.”

Nothing like a homemade chicken soup (Crockpot leftovers!)

Whip it up Meat Sauce over big tubey noodles

Dinners when living life without an oven