Weeknight Dinners

It has come to my attention that some people find my planning meals for the week and doing all my shopping in one day amusing...I am not here to defend myself but rather to point out the benefits of doing just that. When I plan a weeks worth of meals I can see where the gaps are in my diet. For example: too much breads, not enough veggies, too much red meat and I can make changes right then and there on paper before I ever get to the grocery store. Another benefit is I am not stopping at the grocery store on the way home multiple times a week to pick up dinner, and I am less likely to impulse buy.

Sunday's dinner was a simple soup called Chicken Gnocchi Soup I had roasted a chicken the day before, let it cool and picked all the meat off the bones. I used the amount of chicken called for in the recipe and put the rest of the meat into my freezer for use later in the week for another dinner. Dinner was complete with the soup some salad and homemade bread that I had made that day.

Monday's dinner was simple enough. I had purchased a small pork roast a couple weeks before (super sale and double coupon deal) put it in my freezer for just such a simple meal. I simply seasoned it well and roasted it along with one very large peeled and cut up sweet potato. Served it all up with a salad and homemade honey balsamic dressing.

Tuesday's dinner was Spicy Mushroom Rice another super simple yet satisfying meal when you add a salad and slice of homemade bread. I did increase the mushrooms to one pound for this dish. We love mushrooms.

Wednesday's dinner Lemon Orzo Salad with AsparagusThis meal went together in a snap, had great flavor, and I served it up with a large plain naan bread that I had purchased (packaged) the week before and didn't use (sometimes you have to improvise). I did increase the Asparagus to 1 lb.

Thursday's dinnerChicken Meat Balls I did make some changes here. I used ground turkey (another one of those deals along with the pork roast) I added some additional spices, and you need to add some salt to the mix. I made a tomato sauce (from last years tomatoes that I froze) and served this up with some more salad and the last piece of naan bread (improvise, adapt, overcome). There was also Almond Bread with Lemon. It is a winner, hands down.

Friday's dinner was Chicken Pita pockets I made some changes to this recipe. I used the rest of the chicken from the Chicken Gnocchi Soup on Sunday, and instead of Swiss cheese I used the left over Feta cheese from the Orzo Salad that we had had on Wednesday.

Now I did need to make a trip to the grocery store this week for Almond milk to make the cake on Thursday and some avocados and pita bread, but a great deal fell into my lap and saved me. Instacart It is a new service and since I was saving some cash I took advantage and grabbed up some regular milk, eggs, and cheese. I also got the avocados and pita bread that I needed for Friday's dinner. You can pick the day and time frame to have your delivery, you can also choose to have some items swapped with others if they don't have them, and you get a great new shopping bag. My order arrived Wednesday afternoon just a bit past four pm. Everything was perfect.

Now tonight we are having hamburgers with a vegetable gratin, and since I do my shopping on Saturday I will pick up any missing items that I need for tonight's dinner today. It is not easy to make a menu and follow it, but in the long run it saves you time and money. I hammer out my menu on paper with pencil that way changes can be made while I am standing in my pantry looking at what I have on hand, and what I need to re-stock. You also have to take into consideration what will live in your refrigerator for a week. Mushrooms generally won't, so I will have to buy those today, buns and rolls may or may not survive a week so you have to put some thought into where you place the meals on your menu to maximize your meals while minimizing your trips to the grocery store. I still learn things when I do this, but what I do know is grocery stores love to see people in every night, the after work shopper who doesn't have a clue on "What am I hungry for" you end up purchasing stuff you don't need and sometimes get home and ask yourself why did I buy this? Not to mention the wasted hour you spend wandering around the grocery store trying to formulate a plan and get checked out. Me...I would rather be at home with my puppy or out walking him. Have a great rest of the weekend folks. I am going grocery shopping. I got my list all ready to go.

Christmas Cookies

So I have been working on some Christmas cookies to bake and give this holiday season and I think I have come up with a couple of recipes so far that will be perfect for gift giving. A few weeks back I made Chocolate Anise Biscotti and I had mentioned that I was going to switch out a few things and do a lemon blueberry flavor...well it turned out delicious.

I simply left out the anise and chocolate and made the addition of the zest from one lemon and 1/2 -1 tsp. of lemon extract and a handful of dried blueberries. Then to finish I mixed some confectioners sugar with some fresh lemon juice and drizzled over the completely cooled biscotti.... it was delicious. Big hit with both my office and the bf's office. This will probably end up on my cookie gift giving list.

The other contender is Chocolate Espresso Snaps. Super simple and they really satisfy that chocolate craving. These were also a huge hit with the co-workers

Into one bowl you add 3/4 cup butter, 3/4 cup shortening, 2 cups of white sugar and 1/2 cup brown sugar. Cream these ingredients together. Into the second bowl mix together 3 cups of flower, 1 cup Dutch process cocoa powder, 2 Tlb. espresso powder, 4 tsp. baking soda, 1 tsp. salt.

Into the first bowl with the creamed together butter and sugar add two eggs one at a time blending between each egg.

Then start adding the contents of the second bowl to the first bowl 1/2 cup at a time blending between each addition.

Yum...chocolate cookie dough.

Roll the dough into 2 inch balls and then roll in sugar. Place on parchment lined cookie sheets and bake in a 350 degree oven for somewhere between 12 to 14 minutes (depends on your oven).

Let the cookies cool on the cookie sheets for several minutes before transferring to cooling racks to cool completely.

When completely cooled you can store these scrumptious cookies in a airtight container...Ummm we ate them one and all over the course of a weekend. Monday saw the last of them going to the bf's office.

For me Christmas gift giving cookie has to be simple yet scrumptious. I have to be able to easily half the recipe if needed, and the cookies have to hold up well for traveling over the river and through the woods. I don't want something that is really complicated or fussy. A cookie that stands up well to hot cocoa and compliments the flavor and will also go nicely with that glass of milk for Santa Claus. I have one more recipe to try out this week, but first I need to replenish my supply of parchment paper...Have a great rest of the weekend.

It's Official

Halloween was Friday night marking the official start of the Holiday season. From here on out there will be dinner parties and cocktail parties to attend and all things wintery will be done. I know the store got a jump on things by quickly marking down and taking down Halloween decorations (on Halloween) and putting up Christmas display. In my own simple way I have gotten a jump on some things, other things can just wait. The pumpkin wasn't carved until Halloween for example but...two weeks ago I made a batch of biscotti to see if I liked it enough to make it and give it this Christmas. I love using the people at work and at the BF's work for the purpose of trying out my new recipes, and honestly they don't seem to mind all that much either.

Chocolate Anise Biscotti

In a large bowl cream together 1 stick of unsalted (you could use salted) butter and 3/4 cu. of white sugar.

Add 1 tsp. of ground anise to the butter and sugar.

Add two large eggs one at a time combining after each egg is added.

Then in a separate bowl combine 2 cups of flour, 1 1/2 tsp. of baking powder and 1/4 tsp. of salt (some people like more).

Combine flour with the butter mixture in batches.

Then mix in by hand somewhere between a 1/2 cup and 1 cup of mini semi sweet chocolate chips. I think I added about 2/3 cup.

Flour your counter and make a slightly flattened log 16 in. long and 3 in. wide. Transfer to a parchment lined cookie sheet. This is not easy but it can be done. Keep the faith.

Bake log in a 350 degree (preheated) oven for somewhere between 20-30 min. I baked mine for exactly 26 min. and I wish I would have cooked it a little bit less. Cool log for 30 minutes before cutting.

Cut the biscotti diagonally with a sharp serrated knife somewhere between a 1/2 in. and 3/4 in. thick. Place cut side down on a baking sheet.

Back in the oven they go until lightly toasted. Should take about 15 min. but it really depends on your oven and how toasted you want your biscotti. I also turned mine over about halfway through the baking time.

Gently place cookies on wire rack and let cool completely. Everyone really liked these, but next time I need to adjust the time for what I am looking for, and I think I will swap out the Anise for lemon zest and the chocolate chips for dried blueberries.

I would like to thank everyone who helped with donations to Katsu's gofundme page. Katsu is home and doing great. The procedure he had turned up an issue that can not be fixed surgically, so we are left with trying to keep him healthy, happy and infection free. It is going to be a project, but he is worth it right down to the last tiger stripped hair on his bushy tail. He loved being a part of Halloween this year buy gently barking at the few trick or treaters we had.

Had K.B. and Mr. B over for dinner last night good food, good fun, and loads of conversation...perfect evening. I made my Brisket, buttermilk mashed potatoes, my biscuits and spicy, garlicy sauteed green beans. Yup it was delicious. For dessert I made Cannoli Cheesecake the day before. If you try this recipe keep an eye on your baking time. I actually had to bake this 15 min. longer that the recipe calls for...and I may move that up to add ten more min. the next time. Super yummy cheesecake.

Have a great rest of the weekend. I am off for a second cup of coffee and to work on my Thanksgiving greeting cards.

Almond Lemon Bread

I made this amazing bread/cake last Thursday evening, so it would be waiting for me Friday morning when my self imposed calorie restrictions are put aside for the weekend (I love weekends). This bread went together in minutes and baked for about an hour making the house smell like Christmas. This is not my recipe, but I had to share anyway because it really is amazing and makes buying a half gallon of almond milk, because it is on sale, and making your bf drink the rest on his breakfast cereal except for what you needed for the Almond Lemon Bread completely worth it.

I stumbled across this recipe while browsing through the recipes on Piterest and I saw this amazing looking bread. I had all the ingredients except the almond milk, so I thought I would give it a try. Having never cooked or even drank almond milk I was a little concerned.

For the bread: 1 1/2 cups all-purpose flour 1/2 tsp. salt 1 tsp. baking powder 1 cup granulated sugar (take the 2 tablespoons of zest and toss it with the sugar and set aside. 2 tablespoons lemon zest 3/4 cup Almond Milk 1/2 cup canola or vegetable oil 2 large eggs, slightly beaten 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 1 teaspoon almond extract Combine all the dry ingredients together in a large bowl, the mix the wet ingredients together in a separate bowl. Pour the wet ingredients in to the dry blending well. Pour the bread mix into a lightly greased and floured bread pan and bake in a preheated 350 degree oven for roughly 1 hour. Let the bread cool some before running a knife around the sides and removing from pan. Let it cool even longer before drizzling the glaze over the top (You have to have the glaze). 1 cup powdered sugar 1 1/2 tablespoons fresh lemon juice 1 teaspoon almond extract 3 tablespoons sliced almonds, for sprinkling on the loaf to make it pretty.

This bread does not disappoint the taste buds in any way shape or form. This is the perfect bread for taking to a dinner for dessert, summer BBQ's or just when you want to have your cake (excuse me bread) and eat it to. Delicious, simplistic and moist. Like I said earlier this is not my recipe and I want to give all the credit to "Two Peas & Their Pod" for this wonderful bread.

Wishing everyone a wonderful week ahead!

Oh Yeah I Forgot Easter

I didn't really forgot Easter it is just that I am running on little sleep and about a week behind in my blogging. Super sorry bout that, but raising a puppy takes a lot out of me but I have decided it is still infinitely easier than raising children.

For Easter dinner I made a delicious boneless leg of lamb that I had butterflied open and spread onto the inside a paste of the zest of two lemons, 5 cloves of minced garlic, 1/3 cup chopped Italian parsley (fresh), 2 Tlb olive oil (plus more for coating the meat), kosher salt and pepper.

Spread the paste onto the butterflied leg of lamb.

Roll the leg of lamb back together the way you butterflied it then tie it off with butchers twine. Good thing I don't have audio for this because there was swearing.

Until I sprout an arm from the center of my stomach to help in these trickier kitchen jobs there will not be photos...so sorry.

The next thing I put together was a Roasted Red Bell Pepper and Carrot Puree. It was super simple and went together in a flash. First you roast a red bell pepper.

Then you peel, cut up and steam 1 1/2 lbs of carrots.

Then peel and seed the roasted pepper put it into your food processor along with the steamed carrots, 2 Tlb. olive oil, 2 Tlb fresh lemon juice, 1 pinch of cayenne (I used bout a pinch and a half), salt and pepper. Then just hit the switch and puree it until you have pureed carrots and red bell pepper.

Then for added color and flavor I roasted about 1 lb. of Brussels sprouts. Super simple just cut the little bottom off of them and drizzle with a fair amount of olive oil and sprinkle with plenty of salt and pepper. Roast in a hot oven ( I slid mine in alongside the leg of lamb) and roast until tender. stir them around on the pan to get good color on all sides.

Dinner was super easy and delicious, and I wanted to make a holiday meal that was over the top without having so much food before, during and after that you were sick of looking at it. I think I nailed it.

Now moving on to my favorite part of the dinner...dessert. I can not take credit for this recipe, but what I can attest to is that yes this cake is "The Best Chocolate Cake". I know it is the best I have ever had in all my years. So I am just going to tell you is buy the black cocoa powder, make the cake and have friends over if for no other reason than just to eat this cake.

This cake is so good that if your are single you could get yourself a husband or wife with this cake...I am not joking. FYI I followed the recipe to the letter and make the buttercream frosting that is linked from the cake page.

Well that's all folks. I am off to get ready for my day job. Hope your week is a good one.