Category Archives: Food & Wine

menu plan monday, busy week edition

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I don’t know about you, but around here the days are just packed with activities lately. We have doctor’s appointments, dentist’s appointments, school activities up the wazoo, and I also can’t forget to make my ultrasound appointment to check on my thyroid nodule (hard to believe it’s been a year already). So as school winds down and summer begins, my plan is to just go with easy meals that don’t take much time or brain power.

Speaking of my thyroid, my results came back from the Celiac panel, and they were within the normal range. Nevertheless, I am still going to try cutting back on carbs and gluten. The more I read, the less I want to consume them. Plus, I just feel generally better when I am not bloated after eating bread or pasta. And, of course, there’s my family history of diabetes. The less sugar in my system, the better. With all of the wonderful produce available during the summer, I think it’s good time to work on this. I’m not cutting them out entirely, but I’m going to be a lot more mindful of the carbs I eat. I currently have “Good Calories, Bad Calories” by Gary Taubes sitting on the end table, and as soon as I finish “Catching Fire,” I am diving into it!

Anyway… on to my meal plan.

  • Sunday: Take-out
  • Monday: Beef & vegetable stiry-fry
  • Tuesday: Turkey & bean chili (slow cooker), green salad
  • Wednesday: Chicken curry, basamati rice, cucumber & onion salad
  • Thursday: Spinach & swiss quiche, green salad
  • Friday: Cub Scout picnic – no cooking
  • Saturday: Winging it — leftovers or something on the grill

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

csa 2011: share 1

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csa 2011: share 1

Memorial Day weekend is the unofficial start to summer, they say. And when our CSA starts, you know that’s true! Oh, how I missed my bi-weekly bounty of fresh, local, organic vegetables last year. And this first share did not disappoint me.

Considering how wet the spring was, combined with the crazy heat of the last few days, I am really impressed with these greens. We got 2 heads of lettuce, 1 bok choy, 1 lb. spinach, 1 bunch of radishes, and 1 bunch of salad turnips. Instead of the turnips I could have chosen 1/2 lb. of mixed greens (arugula, tat soi, etc.), but I really enjoy those little turnips and between the lettuces and the spinach we have more than enough.

I’m already planning on making myself eggs Florentine tomorrow morning, perhaps with a little Swiss cheese. The bok choy? Sigh… I will dutifully search for some recipes and give it another try. There has got to be a way to prepare it that I will find enjoyable. If you have a favorite way to make it, I am all ears.

menu plan monday

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Is it really May? Then why is it weirdly chilly and so rainy? Eh… oh well. At least the weather makes for cozy days, right? This week is going to be so crazy. We have Drew’s dad & stepmom coming up from Miami on Thurs. We have various school activities. And I am doing all the prep work for Laura’s 2nd birthday party, which we are having on Sunday. So I am trying to keep things super simple because I don’t need to be more stressed out! I am also not doing much grocery shopping because I need to clean out the fridge for the party. (Have I told you how much I hate having a side-by-side fridge? It makes it very challenging when you have party platters and whatnot.)

  • Sunday: Grilled chicken salads
  • Monday: Sausage parm sandwiches, broccoli cheese soup
  • Tuesday: Dinner out
  • Wednesday: Grilled chicken, whatever I can find in the fridge for sides, LOL.
  • Thursday: Sandwiches, chips (In-laws are getting in from Miami, so I need something I can make the kids and us earlier and have for them later)
  • Friday: Grilled London Broil, grilled chicken with Piri-Piri Sauce, baked potatoes, tossed salad
  • Saturday: Whatever you can find in the fridge or freezer 😉

If I make it through this week with my sanity in check, then I will most definitely have earned that big slice of cake I am looking forward to on Sunday.

(Side note: while I have not been as diligent with exercising as I’d hoped to be this month, I am still down  2.5 lbs, which is awesome since I am really only trying for about 7 lbs. And really, this is just by cutting down on sugar. If I could eliminate carbs I’d be doing much better, but I have a Celiac panel later this month along with my routine thyroid bloodwork, so I have to continue eating bread and pasta, etc. at least until then. All in all, I’m pretty happy with my progress!)
For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

menu plan monday

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Another week, another meal plan! Nothing unusual this week, just recipes I can throw together pretty easily. I’m really looking forward to making the slow-cooker gyros again. They were a huge hit with everyone last time. I’m not sure what kind of quiche I’ll make this week. Maybe spinach, bacon, and swiss? Zucchini, tomato, and mozzarella? Anyway, here’s my plan:

  • Sunday: Turkey tacos
  • Monday: Crock-Pot Gyros
  • Tuesday: Beef & veggie stir fry
  • Wednesday: Quiche, salad
  • Thursday: BBQ chicken, cole slaw, baked beans
  • Friday: Broccoli-cheese soup, salad
  • Saturday: Leftovers or take-out

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

menu plan monday

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If you celebrated Easter yesterday, I hope you enjoyed a wonderful holiday! We spent the day with my husband’s family. The kids all loved the annual egg hunt and were thrilled to find money in a few eggs (no military coins, though). My MIL sent us home with a huge container of ham, so I can’t wait to make some split-pea soup. It also saves me a trip to the deli counter — the boys love ham sandwiches for lunch.

So this week is all about getting back into routines. School is back in session, vacation is over, and we’re back to the daily grind. And that’s fine by me! The first thing I did was draft up this week’s meal plan:

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

easy easter desserts

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Easter Eggs

Are you looking for a last-minute dessert to bring to Easter dinner? Here are a few ideas for you from my blog archives!

Easter Nests~ Easter Nests ~
I’ve seen several variations on this cookie, but this version courtesy of my friend Kelly is by far the best!

 

Sugar Cookie Cake ~ Sugar Cookie Cake ~
This delicious cake is so simple, but perfect after a big dinner. Add a little whipped cream and some fresh berries to make it extra-special! (It is also insanely yummy with some lemon curd spread over the top.)

 

Under the Sea Jell-O Mold ~ Under the Sea Jell-O Mold ~
In our family, it’s just not a holiday unless Jell-O is somehow involved. My mom made this dessert for special occasions when I was growing up and it’s a great balance of creamy and fruity.


We’ll be celebrating Easter at my mother-in-law’s this year. I believe that ham and scalloped potatoes are on the menu, but I’m not sure what else. I wasn’t asked to bring anything (sniff, sniff…), but maybe I’m getting a break since I host several other holidays. I might make something anyway. If you celebrate Easter this weekend, what are you taking to dinner?

creamy indian-spiced lentils (dal)

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As you are well-aware, I love Indian food. A good dal is a great recipe to have in your arsenal because it is inexpensive, delicious, and packed full of nutrition. Unfortunately, I have not had a lot of luck with many of the dal recipes I’ve tried. Either they didn’t cook down right, or else they were bland. So when I saw this recipe for “Dal Nirvana” on Budget Bytes, I was intrigued by all the rave reviews. Last week I decided to make it for lunch (even though it was scheduled for Friday’s dinner — I simply couldn’t wait that long). I made a few tweaks so the recipe better suited my tastes, and wow! Just… wow. It was absolutely delicious. I think the best part of this recipe is that it tastes great with regular lentils that you buy at any supermarket — there’s no reason to make a trip to the Indian grocery store (unless you want to, obviously!)

Creamy Indian-Spiced Lentils (Dal)

indian-spiced lentils (dal)

1 c. dry lentils
1 can (15 oz.) crushed or diced tomatoes
2 cloves garlic, finely diced
1 inch fresh ginger, finely grated
1 tsp cayenne pepper
1 tsp. cumin
1 tsp. coriander
1/4 tsp. garam masala
2 Tbsp. butter
1 Tbsp. vegetable oil
salt & pepper to taste
1/3 c. half-and-half

Pour the lentils in a medium sauce pan and cover with 1-2 inches of water. (Make sure you have checked your lentils for tiny stones first!) Bring the pot to a boil over high heat and cook for about 10 minutes, or until the lentils are tender. Drain the lentils and set aside.

Add the butter and oil to the sauce pan and melt over med-high heat. Add garlic and ginger and cook for a minute. Then add the chili powder, cumin, and coriander, salt, and pepper and fry until spices are fragrant (just about another minute or so). Return the lentils to the pot and then add the can of tomatoes along with a can full of water (or just a little bit less).

Stir everything well and then add the tomatoes. Fill the empty can with water and add that to the pot, as well. Stir everything again, bring the mixture to a simmer and the reduce the heat to low. Cover the pot with a lid and simmer for a half an hour. If the lentils are not softened or the mixture is not thick enough, continue to simmer until it reaches your desired consistency. The dish should be thick, but not dry.

Finally, stir in the half-and-half. Garnish with fresh, chopped cilantro if desired and serve with rice and yogurt.

 

I can’t even begin to tell you how much I love this recipe! If you’re searching for a meatless dish to try tomorrow (Good Friday), this one is definitely a winner!

Be sure to visit Sandra at Diary of a Stay at Home Mom to check out other delicious recipes!

menu plan monday

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There’s not going to be too much cooking going on in my kitchen this week because I’m trying to use up odds and ends. Next week is spring break for our school district (conveniently coinciding with the Passover and Easter holidays), and we have several outings planned. Therefore, I really don’t want a fridge full of leftovers that won’t get eaten.

So, while this might not be the most exciting menu I’ve ever posted, that’s OK. Sometimes, it just has to be dinner.

  • Sunday: Whatever you can find in the fridge
  • Monday: Leftover buffet
  • Tuesday: Sandwiches, chips, salad
  • Wednesday:Western fritatta, green salad
  • Thursday: Ham steaks, au gratin potatoes, some sort of vegetable
  • Friday: “Dal nirvana,” rice; cheese pizza & raw veggies for the kids
  • Saturday: Take-out

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

week’s eats

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The big hit from last week’s menu was the Baja fish tacos. Oh, they were so delicious! My 8 year old old loved them, too. My only criticism is that they were definitely spicy. I love heat, but next time I’ll cut down on the chili pepper in the spice rub. I’d prefer my heat from the jalapeños in the sauce. I never got around to the pork tacos, though (I’m out of brown sugar!), so those will have to wait. I can’t wait to try them, though!

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

{Recipe} Sour Patch Grapes (a.k.a. “Glitter Grapes”)

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{Update April 2, 2013) – Welcome Pintester readers! What can I say? Guess these just aren’t for everyone. If you think they’re gross, that’s OK. I think beets are gross. Tomato – tomahto, right? Anyway, if you try these and aren’t impressed, here’s a tip: put the grapes in a colander and rinse off the Jell-O powder and you’re left with plain grapes again. Also? If you use a different flavor of Jell-O (I used MELON, not lime), or sugar-free, they’re probably NOT going to taste like the original recipe. Just sayin’. And finally? Guys… it’s grapes and Jell-O. I think the expectations are a little too high, LOL… 

{Update June 26, 2012} – I am completely overwhelmed by all the pins for this blog post! I am so glad that so many people are enjoying these. And thanks for all of your great suggestions in the comments. I am definitely trying them frozen this summer! Since originally posting this recipes, I have made the glitter grapes with a few different flavors, but my favorite is still either Melon Fusion or Watermelon (depending on what I find at the store). I still have not tried them with sugar-free Jell-O, but I will try to get to that. In the meantime… thanks for visiting!

Jake’s Pinewood Derby was a couple weeks ago and our den was asked to bring fruit to the event. While it is super great that they are encouraging more healthful snacks at scouting events, I was racking my brain for some way to make fruit more exciting. It couldn’t involve skewers because, well… all those crazy boys were going to be running around. I could just envision one going right through a Wolf scout’s eye or something. Shudder.

Then I remembered a link that Dara had posted on Facebook. It was for sparkly sweet grapes. Perfect! I’d had sugar frosted grapes before and enjoyed them, but I have never felt comfortable with the whole raw egg-wash thing. It’s one thing if I’m making them for a small group of people I know well, but not for a community event. There are too many people with egg allergies these days. I’d hate to be the person who made someone sick. Glitter Grapes, however, do not require anything questionable. All you need are grapes and Jell-O.

glitter grapes
I went with green grapes and Melon Fusion Jell-O. I wasn’t sure how the color of the gelatin would effect the the overall color of the grapes, so I tried to keep it in the same family.

The first thing you do is thoroughly wash your grapes. Don’t skimp on the water. The grapes need to be wet in order for the Jell-O to stick to them.
glitter grapes

Next, pour out about 1/3 of the Jell-O powder onto a plate.
glitter grapes

Drop a handful of grapes into the powder and coat them on all sides.
glitter grapes

You can use a spoon if it’s easier. The powder tends to gunk up on your fingers (yes, “gunk up” is the technical term).
glitter grapes

Add more gelatin powder as needed and continue the process until all the grapes are covered. Refrigerate for at least 1 hour.
glitter grapes

And that’s it! I am calling them “sour patch grapes” because quite a few people thought I got my hands on some of the sugar they use on Sour Patch Kids. This recipe was seriously easy and seriously good. Believe it or not, people were actually looking for me so I could tell them how I made the grapes, LOL! And Drew overheard two boys from the Webelos II den talking about how good the glitter grapes were. He said, “If they inspired a couple 5th grade boys to talk about them long after they’re gone, I think you’ve got a winner.” Ha! 🙂 This will probably be my go-to picnic/potluck dish this summer. I’m sure other flavors of Jell-O are good, too. But I’m sticking with the melon!

Sour Patch Grapes (a.k.a. Glitter Grapes)

glitter grapes

1 pound of green seedless grapes, pulled from the stems and rinsed
1 3-oz. package of Melon Fusion Jell-O (NOT prepared)
Water
Directions

Rinse the grapes under water until all are clean and wet. Spread the gelatin mix on a plate, about 1/3 at a time. Place a handful of grapes on the plate and gently roll each grape in the gelatin powder until it is covered. Place the coated grapes into a bowl and repeat the process with the remaining ingredients until all of the grapes are covered. Place the bowl and let set in the refrigerator for at least 1 hour, until the gelatin is set. The colder these are, the better they taste!

Be sure to visit Sandra at Diary of a Stay at Home Mom to check out other delicious recipes!