Monday, February 28, 2011
A Friend's New Blog
A friend of mine just started his own blog. His blog is not about food like most I follow it is about Detroit, Detroit Suburbs, real estate, and what ever else strikes his fancy. The blog is simply called Jason's Blog.
Menu Week 2/28/11
- Shrimp Stir-Fry or Shrimp Fried Rice
- Baked Cod with whole wheat couscous and cucumber onion salad
- Turkey Burgers with Cabbage Salad
Often my menus will not have 7 meals listed for the week. This is because I give myself room to make something that I crave, go out to eat, or have leftovers. I rarely cook 7 meals in a week nor do I have the gumptions to try.
Friday, February 25, 2011
School Lunch for the Kids
I pack lunch for the kids to take to school almost every day. On mornings that I am not feeling up to packing a lunch and I suggest school lunch the kids yell NOOOOOOOO! They are not the biggest fans of school lunch and would much rather a packed lunch; however, I don't always come up with good ideas of what to pack so I started browsing blogs for ideas. After a while I started thinking that maybe I should share what I pack for their lunches to maybe give other parents ideas of what they could pack.
Today my Dear Son (DS) had a toasted slim bun with cheese and hard salami, tomatoes (which he likes to eat on his sandwich), kiwi, and chocolate milk.
My Dear Daughter (DD) had Nutella sandwich on whole grain bread with the crust cut off (crust off in part because she likes it that way and part so it will fit in the container), carrot sticks, banana, and juice.
I pack it all in a insulated bag with a freezer packs that I got from IKEA, they are the best packs ever, I will have to share what ones in a future post.
Monday, February 21, 2011
Spice Rack Challenge for February - Orange Zest
I have grown to really enjoy polenta with braised short ribs. Simply by accident I discovered that polenta was great with a hint of orange.
One day as the short rids came out of the oven I was whipping up a batch of polenta when I realized that the orange zest I was going to add to the meat to add another layer of flavor while they braised in the oven was still setting on the counter in a little bowl. I figured if that could have been good in the braise maybe it would work in the polenta so I added it in. It came out really great and the kids just loved it and, truth be told, they are not really polenta fans so now orange polenta it is.
When it was announced that orange zest was the Spice Rack Challenge for February I was not so sure what to make for the challenge and then I had a craving for braised short ribs and remembered the orange polenta. At that moment I knew that I was going to do the polenta for the SRC. Visit Mother's Kitchen later this week to see the roundup
Orange Polenta
3 cups water
1/2 teaspoon salt
1 cup corn meal or dry polenta
1/2 cup milk
1 tablespoon orange zest
2 tablespoons butter
1/4 cup Parmesan cheese
pepper
dash of nutmeg.
In a sauce pan add in water salt and orange zest and bring to a boil over medium heat. Once water is at a boil whisk in the corn meal/dry polenta. Be sure to whisk vigorously to avoid getting lumps. Cook over medium-low heat for about 3 minutes or until it starts to thicken. Add in the remaining ingredients and cook, stirring, for another 2 minutes.
One day as the short rids came out of the oven I was whipping up a batch of polenta when I realized that the orange zest I was going to add to the meat to add another layer of flavor while they braised in the oven was still setting on the counter in a little bowl. I figured if that could have been good in the braise maybe it would work in the polenta so I added it in. It came out really great and the kids just loved it and, truth be told, they are not really polenta fans so now orange polenta it is.
When it was announced that orange zest was the Spice Rack Challenge for February I was not so sure what to make for the challenge and then I had a craving for braised short ribs and remembered the orange polenta. At that moment I knew that I was going to do the polenta for the SRC. Visit Mother's Kitchen later this week to see the roundup
Orange Polenta
3 cups water
1/2 teaspoon salt
1 cup corn meal or dry polenta
1/2 cup milk
1 tablespoon orange zest
2 tablespoons butter
1/4 cup Parmesan cheese
pepper
dash of nutmeg.
In a sauce pan add in water salt and orange zest and bring to a boil over medium heat. Once water is at a boil whisk in the corn meal/dry polenta. Be sure to whisk vigorously to avoid getting lumps. Cook over medium-low heat for about 3 minutes or until it starts to thicken. Add in the remaining ingredients and cook, stirring, for another 2 minutes.
MLFB Challenge - Kitchen Gadget Love
There are so many things I love to use in the kitchen but the two that I had to take with me to Mexico, just in case I could not find them there, were my garlic press and cast iron fry pan. While I was in Mexico I did very much like the lemon juicer that I was using (never used this kind before Mexico) so I am adding that to the list.
This month the Michigan Lady Food Bloggers asked that we share some of our kitchen tool must haves. Please visit the Michigan Lady Food Blogger Blog later this week for the roundup.
This month the Michigan Lady Food Bloggers asked that we share some of our kitchen tool must haves. Please visit the Michigan Lady Food Blogger Blog later this week for the roundup.
Saturday, February 19, 2011
Week 2/19/11 Menu
~MENU~
- Braised Shortribs over polenta
- Lamb kabobs with peppers and couscous
- Chicken Divan
- Asian Noodle soup - meat free day
- scallops with sweet potatoes
Thursday, February 17, 2011
Week of 2/13/11 Menu
not a lot going this week for a menu
- Chili
- Blueberry pancakes
- pulled pork BBQ sandwiches/pork tacos - it is all about what each person wanted to do with the pork.
- Pork Fried Rice
- breaded pork cutlets with boiled potatoes and creamed spinach
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