from mommy's kitchen

Menu Plan Monday

2010-01-18T18:34:00.002-05:00

Three new recipes this week! Two that involve chicken in the crockpot and one that is sure to make my husband happy- beef stroganoff. I have been on the hunt for a good beef stroganoff recipe for years now, and this one looks promising.

Monday: Leftovers
Tuesday: Slow Cooked Chili Chicken Tacos
Wednesday: Dinner at Grandma's
Thursday: Crock Pot Chicken Vindaloo
Friday: Pierogies and Broccoli
Saturday: Beef Stroganoff
Sunday: Lasagna and Salad

coq au vin

2010-01-11T10:32:00.004-05:00

Cog au vin. Chicken and wine. A classic french winter dish that is a great way to make plain old inexpensive chicken classy enough for company. This was a big hit with my husband and my in-laws yesterday!

coq au vin
adapted from Ina Garten's Barefoot Contessa Back to Basics

4 ounces bacon
4-5 pounds bone in chicken pieces (I like chicken thighs)
kosher salt and freshly ground black pepper
1 pound carrots, peeled and cut diagonally in 1-inch pieces
2 yellow onions, chopped
2 cloves garlic, minced
1/4 cup Cognac
1 bottle (375 ml) red wine
2 cups chicken stock
10 fresh thyme sprigs
2 tablespoons unsalted butter
3 tablespoons flour
1 pound frozen small whole onions
1 pound mushrooms, stems removed and thickly sliced
crusty bread for dipping (optional, but highly recomended)

Preheat the oven to 275 degrees F.

Add the bacon to a large Dutch oven and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Pat the chicken pieces dry and liberally sprinkle both sides with salt and pepper. Brown the chicken pieces in the hot oil from the bacon, working in batches in a single layer for about 7 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 1 tablespoon salt, and 2 teaspoons pepper to the hot oil and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer on the stove top. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes.

In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Remove the stew from the oven, mix a ladle full of the broth with the 3 tablespoons of flour and stir into the stew. Add the frozen onions and mushrooms, cover and return to the oven for another 10-15 minutes.

Serve hot with crusty bead for dipping.

Menu Plan Monday

2010-01-11T08:42:00.002-05:00

A week of warm winter food for a very cold winter week...

Monday: Chicken Chili
Tuesday: Soup and Sandwiches
Wednesday: Drunken Garlic Pot Roast
Thursday: Roasted Winter Vegetable Soup (something new and healthy!!)
Friday: Turkey Meatloaf

Menu Plan Monday

2010-01-04T10:00:00.008-05:00

January 4, 2010. Back to school and back to work after a wonderful week of friends, family and food.

The real start of the New Year and as good a time as any to get back to menu planning.

Monday: Linguine with Clams and Bacon
Tuesday: Quesadillas
Wednesday: Pizza Night
Thursday: Roast Chicken with Oven Roasted Potatoes and Salad
Friday: Chicken Chili

My goal for next week: to try at least one new, healthy recipe

And for menu plan ideas far more inspiring than mine, check out Menu Plan Monday over at Laura's

Menu Plan Monday

2009-05-03T20:10:00.000-04:00

Since I am not feeling especially creative, a week of tried and true family favorites...

Sunday: Grilled Steaks and Grilled Corn with salad (it was yummy!!)

Monday: Salmon Cakes

Tuesday: Refried Bean Quesadillas

Wednesday: Creamy Sausage Pasta

Thursday: Pizza Night

Friday: Chicken Fajitas

Saturday: Out

Refried Bean Quesadillas

2009-05-03T19:43:00.006-04:00

Back in September, I posted this Quesadilla recipe. I talked about what a wonderfully quick, simple and inexpensive meal it was (still very true). I talked about all the different types of fillings you could use (also still very true).

However, it would seem that since then my girls have settled on these Quesadillas as their most favorite and will accept no other. Which is okay, because my husband also loves them and they are really easy to throw together. Everyone wins.

Refried Bean Quesadillas
Serves 4

1 can refried beans
4 burrito size flour tortillas
1 1/2 cups sharp cheddar cheese, shredded
1 avocado, sliced
sour cream for serving (optional)

Place the beans in a microwave safe dish and microwave on high for two minutes.

Layer one quarter of the beans and one quarter of the cheese on one half of each tortilla.

Fold over each tortilla and cook over medium heat until the cheese is melted and the tortilla is lightly browned, about 3 minutes per side.

Cut into quarters and serve with avocado slices and sour cream for dipping.

Menu Plan Moday

2009-04-26T21:14:00.000-04:00

The warm weather has finally arrived here, which means I am craving summer dishes. We do a lot of grilling in the summer and I also find myself craving salads and lighter dishes with lots of veggies.

Last night I made Asian Noodles, which is one of my summer favorites. Flavorful sauce, lots of veggies and good warm, cold or at room temperature. The kids gobbled it up!

Sunday: Sandwiches at the park

Monday: Strawberry Goat Cheese Salad

Tuesday: Out with the kids

Wednesday: Pizza Night

Thursday: Grilled Lemon Chicken Salad (recipe to be posted, one of my summer favorites)

Friday: Quick Meat Sauce

Three Ingredient Peanut Butter Cookies

2009-04-21T14:40:00.006-04:00

Looking for an easy cooking project for a rainy afternoon? This one is not only easy but tasty, which makes it a big hit at our house.

My five year old really can make them all by herself (aside from taking them in and out of the oven, of course) and surprisingly enough they are quite good cookies!

Three Ingredient Peanut Butter Cookies
1 egg
1 cup sugar
1 cup peanut butter

Pre-heat oven to 350 degrees.

Mix all ingredients together and drop one inch spoonfuls onto a cookie tray (15-18 cookies).

Dip a fork in sugar and press down on the cookie dough to flatten and then repeat on the other side so you have intersecting fork marks. Repeat for each cookie.

Bake for 10-15 minutes. I find I prefer mine slightly under done.

And just because she is cute, here is my little chef at work:

Menu Plan Monday

2009-04-19T22:25:00.003-04:00

Well vacation week is here, and our calendar is filled with day trips and sleep overs, which means I will also apparently be taking a bit of a vacation from the kitchen. No complaints here!

Monday: Grill or eat out after Red Sox game

Tuesday: Spaghetti and Meatballs

Wednesday: Date Night

Thursday: Pizza Night

Friday: Bean Quesadillas

Saturday: Something on the Grill

Sunday: Pasta with Shrimp and Broccoli

Menu Plan Tuesday

2009-04-14T21:13:00.001-04:00

Better late than never right?

Our Easter dinner went very well. I ending up making these savory palmiers from Ina Garten's Back to Basics cookbook, which turned out delicious. For dinner, I served Lamb Persillade (very quick and very tasty) along with Cauliflower Gratin and green beans.

This weeks menu will feature mainly leftovers and things from the freezer so I can use up some odds and ends as well as stay out of the grocery store this week.

Monday: Leftover Steak Fajitas (these reheat so well!)

Tuesday: Pesto Pasta with Pine Nuts and Sundried Tomatoes

Wednesday: Pizza Night

Thursday: Hot Dogs and Salad

Friday: Spicy Sauteed Chickpeas, Beef & Cilantro

Saturday: Out for Brunch

Sunday: Movie and dinner out

Menu Plan Monday

2009-04-05T22:43:00.004-04:00

Has it really been another week already?

This week my daughter finishes up indoor soccer and starts outdoor soccer, meaning three days of soccer. Add to that the two nights that Daddy is home late, and we have a week featuring crock pot meals, quick meals and left overs.

Monday: Pasta with Shrimp and Broccoli (never got to it last week)

Tuesday: Breakfast for Dinner

Wednesday: Pizza Night

Thursday: Slow Cooker Steak Fajitas

Friday: Leftovers

Saturday: Spicy Sauteed Chickpeas, Beef & Cilantro

Sunday: I am hosting Easter Dinner but I am not sure yet what I am making. Maybe something non traditional like Lobster Corn Chowder? Or a simple honey baked ham with mac and cheese? Or a nice gratin? Eek.

More Menu Plan Monday

Menu Plan Monday

2009-03-29T21:46:00.003-04:00

My husband was nice enough to take me out to dinner this Saturday night and I repaid him by drinking three glasses of wine and then falling flat on my face in the parking lot.

So now as I lay on the couch nursing my swollen face, bloody knee and cut up toe, he is taking over in the kitchen as well as with the kids, and with the laundry, and the shopping too. And did I mention he brought me flowers? And bandaged my nasty cuts? And watched not one but two old Ben Affleck movies with me? I am thinking he is a keeper.

So here is what he, and me, once I am back on my feet, will be cooking this week.

Sunday: Mom's chicken casserole

Monday: Taco Night

Tuesday: Tuna Melts and Salad

Wednesday: Pizza Night

Thursday: Pasta with Shrimp and Broccoli

Friday: Breakfast for Dinner

Saturday: Creamy Sausage Pasta

More Menu Plan Monday

Menu Plan Monday

2009-03-22T23:36:00.004-04:00

Last week I ended up trying corned beef and cabbage in the slow cooker, which turned out incredibly well. If you are interested you can check out the recipe here. I also wrote a bit here about how we discourage picky eaters in our house.

Since last week was a bit meat heavy I am going with mainly seafood and turkey this week. Oh, and also baking less. Those bathing suits in the mall are scaring me!

Sunday: Salmon Cakes

Monday: Roast Turkey Breast, Oven Roasted Potatoes and Carrots

Tuesday: Chicken Chili (made with left over turkey)

Wednesday: Pizza Night

Thursday: Spaghetti and Meatballs

Friday: Veggie Omlets

Saturday: Date Night!!

Slow Cooker Corned Beef and Cabbage

2009-03-18T13:13:00.004-04:00

I normally boil my corned beef and cabbage, but yesterday we were going to be out for the afternoon so after a quick google search of slow cooker recipes I decided to try this one.

It was amazing. And truly a one pot meal.

The corned beef was incredibly tender, which meant the girls gobbled it up. The potatoes were a little soft, but very flavorful. I would highly recommend it to anyone who happens to be looking for a corned beef and cabbage recipe on the day after St. Patty's day.

5 pound corned beef brisket
5 medium potatoes, peeled
1/2 teaspoon pepper
2 medium onions, peeled
3 tablespoons vinegar
3 tablespoons sugar
2 cups water
1 head of cabbage, chopped into quarters

Place the potatoes in the bottom of the pot and top them with the meat and the onions. Pour the remaining ingredients, with the exception of the cabbage, over the top.

Cook on low for 8-10 hours or on high 6 -7 hours.

Remove the meat and potatoes and cover to keep warm. Place the cabbage in the pot with all the juices from the meat and cook on high until softened, about 20 minutes.

Menu Plan Monday

2009-03-16T10:30:00.001-04:00

My week in the kitchen was not nearly as exciting as my friend Dara, who was on TV, but I did manage to keep everyone feed and happy.

This week I will be making a traditional corned beef dinner for St. Patrick's day, which is kind of a big day here in Boston. My mother in law also sent us home yesterday with a big box of goodies from the Polish market, so we will be enjoying some easy and delicious Polish meals this week as well.

Monday: Pierogies, Kielbasa and Golabki (cabbage rolls)

Tuesday: New England Boiled Dinner

Wednesday: Pizza Night

Thursday: Quick Meat Sauce

Friday: Omlets

Saturday: Gyro Salad, based on this gyro recipe

More Menu Plan Monday

Menu Plan Monday

2009-03-08T21:29:00.002-04:00

It has been a long winter here, but finally we are seeing signs of spring- birds chirping, my strawberries beginning to sprout and two days in a row of 60 temperatures! It was so refreshing to be able to open the windows and get outside for a couple of days even though there is snow in the forecast again this week.

I feel like I have been in a bit of a rut, cooking the same old meals week after week, so I really don't have much to report in the way of exciting new recipes. Hopefully that will be changing soon as well.

Monday: Pasta with Pesto (from freezer)

Tuesday: Date Night (girls are at a sleepover!!)

Wednesday: Pizza Night

Thursday: Drunken Garlic Pot Roast

Friday: Gyro Salad, based on this gyro recipe

Saturday: French Dip Panini

Sunday: Birthday Dinner with the in-laws

Menu Plan Monday

2009-02-22T22:04:00.003-05:00

The two week menu? Not working for me. It was too far ahead to really plan around our activities and as a result of several unexpected meals out and an equally unexpected illness, I still have not gotten to many of the meals on my last menu.

So I am back to weekly menu planning with a week of mostly familiar, yet budget friendly meals to use up those leftovers...

Monday: Chicken Chili (made with leftover turkey)

Tuesday: Ham and Cheese Pannis

Wednesday: Turkey Noodle Soup

Thursday: Dutch Macaroni (something new! exciting!)

Friday: Bean Quesadillas

Saturday: Out

Sunday: Drunken Garlic Pot Roast

Menu Plan Monday

2009-02-08T21:07:00.003-05:00

Last week's chili was a big hit. I had forgotten it was a meal both girls actually eat. And this time they both especially loved the beans, possibly because when I told Claire it had "kidney beans", she thought I said "candy beans".

This week I am planning my first ever two week menu. Our freezer and pantry are overflowing with odds and ends that I either bought on sale or bought for meals I never got around to making, including a 20 pound turkey in the freezer from after Thanksgiving. This menu is an attempt to use it all up. And the best part? My shopping list is only six items long!

Monday: Chicken Pot Pie and Mashed Potatoes

Tuesday: Bean Quesadillas

Wednesday: Pizza Night

Thursday: Pasta with Shrimp and Broccoli

Friday: Braised Ribs with Rice and Corn

Saturday: Beef Stroganoff

Sunday: Roast Turkey, Gravy, Stuffing and Potatoes

Monday: Chicken Chili (made with turkey)

Tuesday: Pierogies and Broccoli

Wednesday: Pizza Night

Thursday: Turkey Noodle Soup

Friday: Spaghetti with Meat Sauce

Menu Plan Monday

2009-02-02T23:00:00.004-05:00

Yesterday's Super Bowl party was a big success. My husband planned and prepared a delicious Cuban themed menu, and for once I got to enjoy a party from outside the kitchen. A nice treat!

Much of this week's menu is planned around yesterday's leftovers. Another nice treat for me!

Monday: Cuban Sandwiches (leftover)

Tuesday: Chili (also leftover)

Wednesday: Pizza Night

Thursday: Spicy Sauteed Chickpeas, Beef & Cilantro

Friday: Salmon Cakes

Saturday: Something new from Ina's Back to Basics cookbook

More Menu Plan Monday

Pasta Carbonara

2009-01-28T21:05:00.000-05:00

With a sauce of oil, butter, bacon, bacon grease, heavy cream, eggs and cheese, the pasta is probably the healthiest part of this meal!

Since I am not looking to give my husband a heart attack, I only serve this dish once or twice a year as a special treat. I got the recipe from a local farm, which is also where I buy all our milk and the smoked bacon, fresh eggs and cream for this rich and delicious sauce.

Pasta Carbonara

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 yellow onion, finely chopped
4 ounces bacon, chopped
1 pound pasta
3 egg yolks, at room temperature*
1/2 cup heavy cream, at room temperature
3/4 cup finely grated parmesan cheese , at room temperature
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Heat oil and butter in a large saute pan over medium heat. Add the onion and bacon. Cook until the onions are translucent and the bacon is crisp. Remove from the heat and set aside.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions.

Drain pasta and add to the saute pan with the onion, bacon and oil mixture. Stir over medium high heat until pasta is coated with the bacon mixture.

In a small bowl, whisk together the egg yolks, heavy cream, salt and pepper. Add to the pasta, along with the parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. If needed, add a bit of the pasta cooking liquid to help toss the pasta if it is dry.

Serve immediately. This dish does not sit or reheat well.

*Since the eggs in this dish are warmed but not fully cooked, I always use fresh, local eggs.

Sour Cream Noodle Bake

2009-01-27T14:40:00.000-05:00

I am posting this recipe again, because like all family favorites it has changed a bit over time.

I have increased the amount of tomato sauce and added a red onion to the meat mixture for a little texture and flavor.

Still one of the kid's all time favorites!

Sour Cream Noodle Bake

1 pound pasta (I like elbow macaroni or cavatappi)
1 pound lean ground beef
1/4 teaspoon garlic salt
1 teaspoon kosher salt
1/2 teaspoon pepper
15 oz can of tomato sauce
1 large red onion, chopped
16 oz sour cream (1 medium size container)
16 oz cottage cheese (1 medium size container)
16 oz cheddar cheese, grated (2 cups)

Cook pasta according to package directions in boiling salted water. Drain and set aside.

Brown the ground beef and drain any excess fat. Add the garlic salt, salt, pepper, chopped onion and tomato sauce. Simmer for five to ten minutes, until onion is softened.

Meanwhile, in a separate bowl combine the cottage cheese, sour cream and noodles.

Alternate layers of noodle mixture and meat mixture in a large casserole dish, beginning with noodles and ending with meat. Top with cheddar cheese. Bake at 350 degrees for 20 to 25 minutes, or until cheese is melted and browned.

Menu Plan Monday

2009-01-25T20:40:00.000-05:00

Last week's gyros turned out really well. Not quite the same as the greasy masterpiece served up at my favorite take-out gyro joint downtown, but the flavor was really good. My two biggest problems were the quality of the flat bread from my market and my tzatziki, which turned out a bit watery. I did discover that the tzatziki was the perfect consistency for dressing though, so next time I might just throw the whole thing together as a gyro salad.

This week the girls will be going for a sleep over at Grandma's (yay, adult time!!) and we will be hosting a Super Bowl Party. The menu will include Cuban Sandwiches, Rice with Beans and my usual Onion Dip and and Guacamole.

Monday: Date Night!!

Tuesday: Pan Seared Salmon with Sauteed Cabbage

Wednesday: Pizza Night

Thursday: Creamy Sausage Pasta

Friday: Bean Quesadillas (seems to be becoming our regular Friday night meal because it is cheap, easy to prepare, fairly healthy and everyone eats it with no complaints)

Saturday: Omlets

Sunday: Super Bowl Party

Roasted Winter Vegetables

2009-01-22T21:50:00.000-05:00

Looking for a hearty winter side to go with the pork chops I posted earlier this week? Look no further.

This flavorful, nutrient packed dish is a great way to get lots of vegetables on the table. I love the combination of the sweet vegetables and the more bitter parsnips.

This recipe makes 8 servings, which is more than our little family normally eats but it reheats wonderfully for a healthy and filling lunch!

Roasted Winter Vegetables
adapted from Ina Garten

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley (optional)

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 inch cubes.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once about half way through the cooking time.

Sprinkle with parsley, season to taste, and serve hot.

Pan Seared Pork Chops with Mushroom Gravy

2009-01-20T19:06:00.001-05:00

I must admit that I am not a huge fan of pork chops, but pan searing keeps these tender and the addition of mushrooms and a delicious pan sauce adds lots of flavor.

A big hit with the husband and the kids!

Pan Seared Pork Chops with Mushroom Gravy

4 pork chops (bone-in)
kosher salt
ground pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces fresh mushrooms, cleaned and chopped
3/4 cup white wine
1/2 cup chicken stock
1 tablespoon butter or cream (optional)

Season both sides of the chops with salt and pepper.

Heat the butter and olive oil over high heat in a large saute pan with a cover. Add the chops and sear until browned, about 2 minutes per side. Reduce the heat to low, cover and cook through (about 5 minutes per side, longer for extra thick chops).

Remove cooked chops from the pan and cover loosely with foil to rest.

Add the mushrooms to the saute pan and brown over medium heat. Add the wine and chicken stock, scraping up the brown bits from the bottom of the pan. Cook over high heat until reduced, about 5 minutes.

Remove from heat and finish with butter or cream if desired.

Top the chops with sauce and serve hot.

Menu Plan Monday

2009-01-18T21:28:00.003-05:00

Few new recipes and a few old standbys for another snow filled week here in lovely New England!

Sunday: Leftover Chicken Noodle Soup

Monday: Gyros (trying something new)

Tuesday: Pasta with Shrimp and Broccoli

Wednesday: Pizza Night

Thursday: Sour Cream Noodle Bake

Friday: Bean Quesadillas

Saturday: Mushroom Bourguignon (looks too good not to try)

More Menu Plan Monday