Menu Plan - 10/18/10

Fall Break for Miss D this week, both sets of parents coming to visit, L's Birthday party and his birthday next week, and I guess I have to feed them in between all that too!?!

Sunday - Ravioli

Monday - Onion pot roast, baked potatoes in the crock-pot, and carrots

Tuesday - Chicken? (nuggets) perhaps, making room in the freezer for party stuff

Wednesday - Shredded leftover pot roast to make BBQ Beef sandwiches with Challah rolls (freezer), roasted sweet potato fries


Challah Rolls

 Thursday - Pizza has been requested, but perhaps pasta?  not sure

Friday - Pecan Chicken, broccoli, Challah

Pecan Chicken

For more menu ideas, see MPM on orgjunkie.com

Pretzel Dogs

Have you noticed pretzel everything these days?  Pretzel bagels, pretzel hamburger buns...pretzel dogs?  I reworked a pretzel recipe I had to make these pretzel-wrapped hot dogs.  Everybody loved them here, so I thought I'd share the recipe. 

Pretzel Dogs
The original recipe is for "Soft-Ball Pretzels" from Paula Deen.

Ingredients


1 cup warm water (about 98 degrees F)

1 package active dry yeast

2 3/4 cups all-purpose flour, sifted

2 tablespoons margarine, softened

1/2 teaspoon salt

1 tablespoon sugar

4 cups water

2 Tbs. baking soda

Kosher salt  or pretzel salt

One package Hot Dogs ( I used Hebrew National, which only has 7 per package)

Directions

In the bowl of a stand mixer, combine warm water and yeast. When the yeast dissolves, add half of the flour, the margarine, salt, and sugar and mix  with dough hook for about 3 minutes. Add in the remaining flour. Continue kneading dough in mixer or turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. Wrap the rope around the hot dog, making sure that the ends are secured.  Place on a parchment-lined cookie sheet.  Any remaining ropes of dough can be shaped into pretzels. Let rise again until almost doubled, about 30 minutes.

Preheat oven to 475 degrees F.
In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet and sprinkle with kosher salt or pretzel salt.   Bake until browned, about 12 minutes.

No-Knead Bread

Bread Experiment #2 - Found this recipe for No-Knead Bread published in the New York Times.  Again,  easy, uses very little yeast, and is quite tasty.  The only problem I had was the smoke it caused from heating my cast iron pot for so long.  Obviously, not from the pot itself, but the oil residue to protect the pot.  I think next time I would like to try it with an enameled pot instead (when I get around to getting one of those). 

One Hour Sandwich Bread

One Hour Sandwich Bread from foodiewithfamily

One of my recent experiments in bread-making.  I used the stand mixer version of the recipe.  It was really easy, fast and disappeared quickly!

Menu Plan - October 11, 2010

Is it really the middle of October?  I think I missed last week for a menu plan, again, but I promise I did have one (in my head at least).  A bit easier week ahead.  No Nutcracker practice, so just the regular amount of crazy busy.  The picnic last week worked out well for in between dance class and Nutcracker, but the weather is definitely changing.  By next time, I think it might be too chilly for a picnic on the square, but we'll see.

Monday - grilled chicken, broccoli

Tuesday - black bean, veggies and rice burritos

Wednesday - chicken pot pie

Thursday - crazy pizza bread

Friday - spaghetti and meatballs, challah

Saturday - perhaps pretzel dogs?










Find more recipes and menus for MPM at orgjunkie.com

Menu Plan Monday - 9/20/10

Menu Plan Monday -  Another week?  I'll try to write this quick while the baby (the one that's turning two next month) is still napping. 

Spaghetti and Meatballs

Monday - Spaghetti and Meatballs (leftovers from Sunday)

Tuesday - Not sure yet.  Miss D has her first Nutcracker rehearsal that night after dance class, so it'll be a quick bite out, I think.  Maybe Amici's?

Wednesday - Erev Sukkot - Lemon Thyme Chicken on the grill and carrot/rutabega puree.  Hoping to make either Sticky Toffee pudding (mini ones) or Gingerbread cake.  I'm hoping that we can tame the wasp situation in the backyard, so that we can eat outside.  Also, need to make ice cream custard to chill for homemade ice cream.

Shredded BBQ Beef Sandwiches

Thursday - Mom coming for a visit.  Airport run and soccer night.  Getting out both crock-pots.  One for BBQ Shredded Beef sandwiches and the other for baked sweet potatoes.  I tried the crock-pot for regular potatoes the other week and it was so amazing, I have to try it with sweet potatoes.  Also, need to make the vanilla ice cream for Friday night.  So, either Thusday morning or Friday (at the latest), so it can harden and ripen in the freezer.

Friday - Grilled pizza, something easy that we can make early.  Ice Cream Social at Miss D's school.

Grilled Pizza

MPM -9/13/10

Menu Plan Monday -

Monday - Korean BBQ beef , potato wontons with dipping sauce, veggies

Tuesday  -Shredded turkey tacos, avocado

Wednesday - Grilled eggplant lasagna, pasta

Thursday- Pizza -

Tonkatsu chicken

Friday - Tonkatsu chicken, chicken dumpling soup, broccoli

Rosh Hashana - some of the food

Braided Yom Tov Rounds of Challah

Mock Chopped Liver

Aunt Babe's recipe for Brisket

Potato Souffle with Caramelized Onions

Cookie Dough Apple Pie with Raisins

Menu Plan...Tuesday, better late than never

Busy week again.  Labor day, Rosh Hashana, and all the other stuff in between.

Monday - Grilled chicken, black bean and avocado salsa, zucchini

Tuesday - Ravioli and pizza bubble bread (or pizza monkey bread as the kids are calling it)

Wednesday - Rosh Hashana Menu (not in this order)
Aunt Babe's Brisket
Spiral Challah
Apples and Honey
Potato Souffle with carmelized onions
Honey-Orange Glazed Carrots (Barefoot Contessa recipe)
Matzo Ball Soup
Gefilte Fish
Mock Chopped Liver with Pita crisps
Mini Sticky Toffee Puddings??
Cookie-Dough Apple Pie with raisins

Thusday - same as above

Friday - Roasted Turkey, gravy and leftovers.

Saturday - Hamburgers?

Menu Plan Monday - 8/30/10

Menu Plan Monday- 

So another week - I should write more, but just too tired...

Monday - grilled london broil, sauteed spinach and garlic and grilled potatoes.

Tuesday - turkey chili over baked potatoes with toppings, avocado, onions, etc.

Wednesday - Leftover steak, sweet potatoes

Thursday - Trying a new recipe, Crazy Pizza Bread

Friday - Chx. Piccata, challah

Challah

Here is my recipe for Challah.  It's the one my family likes the best. I've tried a few others, but we keep coming back to this one.   I've revised it (and simplified it) a bit from the original from Gloria Kaufer Greene. 

My Challah



2 pkg. yeast, 4½ tsp.

1½ c. warm water

½ c. sugar or honey

6 – 6½ c. bread flour

2 tsp. salt

½ c. oil or melted margarine

3 eggs + 1 for egg wash

(For Rosh Hashanah – use honey and 1 tsp. vanilla)



In the bowl of a mixer fitted with a dough hook, place the water and sprinkle with the yeast. Mix gently until dissolved. Add about half the flour, oil, eggs, sugar and salt. Blend on low until well combined. Continue slowly adding flour to the dough until it begins to pull away from the sides and form a ball. Knead the dough in the mixer or by hand for another 5-10 minutes adding any remaining flour, if needed. Place the dough in a large, oiled bowl and cover with plastic wrap. Allow to rise for 1 to 2 hours. Divide the dough into 2 pieces and then into lengths for braids.   Place braided loaves on lined baking sheet. Brush with egg and sprinkle poppy or sesame seeds on top. Allow to rise a second time for 30 minutes to an hour. Preheat the oven. Bake for 40- 45 minutes at 350˚F.
If adding raisins, flatten out the lengths to be braided, add the raisins and roll back into lengths. Also, chopped apple, or diced, sautéed onions can be done in the same way.

For Rosh Hashanah, use honey in place of sugar and add vanilla to the dough. After braiding the loaves, curl them up into a spiral before baking.
Makes 2 large loaves. Can make 4 smaller loaves, only bake 20-25 minutes.

MPM- 8/23/10

Menu Planning Monday -

Monday - Turkey Burgers, salad and avocado dressing

Spaghetti and Meatballs

Tuesday - Leftover Spag. and meatballs

Wednesday - roasted or grilled chx. breasts, broccoli

Thursday - Falafel, hummus, Israeli salad, etc.

Challah

Friday - Sweet and sour chx., vegetable rice stir fry and challah

House Party Party Tiffany's SPLENDA® Summer House Party™

House Party Party Tiffany's SPLENDA® Summer House Party™

The Swag

Pink Lemonade

Mojitos

Mini Blueberry Muffins

Just getting some things together...will post more later..Still to make...Ricotta Cheesecake with Glazed Blueberry sauce.

Menu Plan Monday - 7/26/2010

Menu Plan Monday -

We've been in Summer mode here.  It's hard to believe school starts in a couple of weeks.  With that said, I need to get back to menu-planning and schedules.

Monday - Mu Shu Chx., and leftover sushi

Tuesday - Grilled London Broil, sweet potatoes, salad

Wednesday - Rotiss. Chx. 

Thusday - Orange Beef and Broccoli

Friday - Eggplant Parm., challah

And More Cake Pops

Although not nearly as professional as ones from bakerella, they are pretty cute.  Here are the Hello Kitty cake pops for Miss D's Birthday.

Rainbow Cake

Rainbow Cake: 

Ok, so I saw this cake on the Martha show and thought it was so cool. Then I find out Miss D's school is having colors week for her last week of school ending on Friday with Rainbow day.  I can't pass up such an opportunity, can I?  No!  But I needed to modify it.  First, I didn't want a large 6-layer cake staring at me from the fridge, and second, I really wanted to use up some yogurt and lemons we already had.  So, I used this recipe for Lemon Yogurt Cake from the Barefoot Contessa in place of the white cake for the recipe.  I used my small (5" x 1") cake rounds that take about 1/2 cup of batter per pan.  Thankfully, the recipe make just about 3 cups of batter, so it worked out well for the 6 colors.  I used just a basic cream cheese frosting.  Please excuse the cake leaning a bit.  It was very hot and I should have chilled between layers. 

Menu Plan - 5/24/10

Menu Plan Monday.  Last week of school for Miss D and we are definitely feeling like summer around here! -

Monday - Hamburgers, sweet potatoes on the grill, salad

Tuesday - Rotisserie chx., broccoli

Wednesday - Moroccan meatballs, tabouleh

Thursday - ravioli

Friday - grilled chx.

Pillsbury Crescent Rolls - MyGetTogether Recipes and Pictures

Adapted from Recipes For All Occasions
© 2010 General Mills All Rights Reserved

Easy Veggie Pizza

Prep Time: 20 Min

Total Time: 1 Hr 10 Min

Makes: 32 appetizers


INGREDIENTS

2 Cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)

Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe

Creations® refrigerated seamless dough sheet

1 package (8 oz) cream cheese, softened

1/2 cup sour cream

1 teaspoon dried dill weed

1/8 teaspoon garlic powder

1/2 cup small fresh broccoli florets

1/3 cup quartered cucumber slices -( I substituted 1/2 cup carmelized onion)

1 plum (Roma) tomato, seeded, chopped

1/4 cup shredded carrot (omitted)

DIRECTIONS

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In

ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If

using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough;

press in bottom and up sides to form crust.  (I greased the pan lightly and baked 12-13 minutes)

3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread

over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours

before serving. Cut into 8 rows by 4 rows.


© 2010 General Mills All Rights Reserved

Bacon Cheese Tartlets (Adapted to make Broccoli Cheese Tartlets)

Prep Time: 20 Min

Total Time: 45 Min

Makes: 12 appetizers

High Altitude (3500-6500 ft): No change.

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent

Recipe Creations® refrigerated seamless dough sheet

1/3 cup shredded Swiss cheese (I used cheddar)

1/4 cup chopped cooked bacon (Substituted 1/4 c. broccoli florets)

1 tablespoon chopped green onion (1 medium)

1 egg

3 tablespoons whipping cream

DIRECTIONS

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-

inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on

work surface. Press into 12x9-inch rectangle.

3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping

edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with

bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until

blended. Spoon slightly less than 1 tablespoon mixture into each cup. (Next time I would grease the muffin tin lightly as some of the tartlets stuck to the bottom, also bake the minimum amount listed)

4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes.

Remove from muffin cups.

© 2010 General Mills All Rights Reserved

Cherry Cream Coffee Crescent Braid

Prep Time: 15 Min

Total Time: 1 Hr

Makes: 8 servings

High Altitude (3500-6500 ft): No change.

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent

Recipe Creations® refrigerated seamless dough sheet

1/4 cup cream cheese spread (from 8-oz tub)

1/3 cup cherry preserves

1/2 cup powdered sugar

2 to 3 teaspoons milk

1/4 teaspoon almond extract

DIRECTIONS

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.

2. If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet;

overlap long sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal.

If using dough sheet: Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet;

overlap long sides to form 13x7-inch rectangle. Firmly press edges to seal.

3. Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with

preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling.

Alternating from side to side, fold cut strips of dough at an angle halfway across filling,

slightly overlapping ends.

4. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool

at least 15 minutes.

5. Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk

for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in

refrigerator.

Menu Plan Monday - 5/17/10

Never got the menu plan down last week, but I promise I did have one..of sorts. With Shavuot starting Tuesday eve, I decided to try a few new dairy recipes.

Sunday - Onion pot roast, mashed pot., carrots

Monday - Chicken Lo Mein with veggies

Tuesday - New Recipe from the Barefoot Contessa: Chive Risotto Cakes.  Im using chives from our garden.  Here is the recipe: http://www.foodnetwork.com/recipes/ina-garten/chive-risotto-cakes-recipe/index.html and hopefully I will get a chance to make Baked Blinzes (also a new recipe from Barefoot Contessa).  I'll try to post the recipe later.

Wednesday - B asked for a savory Southwest cheesecake (good for an appetizer/dip) and for dinner, I'm not too sure yet.  Homemade Pizza? ravioli?  veggie chili?  Must think some more.

Thursday - Probably Leftover risotto cakes, etc.

Friday - Shredded BBQ beef on Challah rolls, salad

Looking for more ideas head over to orgjunkie.com

Menu Plan Monday - 5/3/10

Menu plan for the week: 

Sunday - Sweet and Sour stir fried rice and veggies

Monday - Baked Chicken fingers, roasted potato fries, salad

Tuesday - Ravioli

Wednesday - Taco Bake - and I'm hoping to make a margarita for me -Happy Cinco de Mayo!

Thurday - Pancake dinner

Friday - out to dinner??  perhaps??

Saturday - Homemade Pizza

Looking for more ideas?  Check out MPM from orgjunkie.com

Menu Plan - 4/19/10

Menu Plan Monday -

Sunday - Roasted Chx., zucchini, and leftover potatoes

Monday - Black Bean and Squash Enchiladas

Tuesday - Pot Roast, carrots

Wednesday - Mu Shu Chx.
 
Thursday - Baked Ravioli with Spinach, homemade garlic bread

Friday - Not sure yet.  Mom and Dad will be babysitting - Ladies Night out for me and B will be at a school fx. 

Saturday - Hopefully we will eat out - Amici's perhaps??  Miss D has been asking (ok, begging) to go to Scoops. 

Menu Plan Monday - 4/12/10

Back to MPM - I'm really hoping to post a bit more this week now that Miss D is back in school.  Good intentions at least.

Sunday - Sushi: salmon, avocado and cukes.  Everybody loved it.  I think the kids ate more than a roll by themselves.  Miss D took some in for lunch on Monday.  I wish I could find a bento box with an ice pack attachment!

Monday - Salisbury steak, veggies, and leftover sushi for an appetizer!

Tuesday - Roasted chx. breasts, salad, veggies

Wednesday - Stir-fried rice with chx.

Thursday - Black bean enchiladas

Friday - BBQ meatballs (trying a new recipe from the PW cookbook), challah

Saturday - Meatball sandwiches, roasted potato fries, zucchini

Menu Plan Monday - 4/5/10

Menu Plan Monday

Well, I think the whole family is so done with matzah.  It's hard to believe I opened the fourth box this morning.  Will need to do a new recipe for the matzah granola...next year.  Good thing some woodland critters liked it more than we did! 

Monday - Grilled Chicken strips  and sweet potatoes wedges, watermelon
Tuesday - Pizza!!!
Wed - Grilled hamburger steaks, salad, potatoes and watermelon
Thursday - Roasted Chx. Breasts, broccoli, brown rice
Friday, Sat, Su - still no clue  :)

Sad it took me all day to do this.

Rainbow Cookies

Rainbow Cookies recipe link
Okay, so here is my "new" recipe for this Passover.  My only real adaptations are that I made it with parve margarine instead of the butter, substituted vanilla sugar for the extract.  Also, I couldn't find Kosher-for-Passover almond paste, so I made my own.

Almond Paste (Adapted from an Epicurious recipe)  Makes 1 1/2 c.
1 1/2 cups whole, blanched almonds
1 2/3 c. confectioner's sugar (or equal amount granulated sugar pulsed with 2 Tbs. potato starch)
1/4 c. egg whites

If making for Passover, create the powdered sugar first in the food processor.   Add almonds and grind to a fine powder.  Add egg whites and pulse until a ball forms.  May add a tsp. of almond extract (or flavoring) for a more intense almond taste.  Turn out ball onto a piece of parchment paper.  Form into a log and wrap in paper.  May be refrigerated for a week or frozen at this point.

Rainbow cookies after the layers have cooled, been stacked and pressed for 24 hours.

Cookies after they are cut into lengths and spread with apricot glaze.

After the glaze sets, melted chocolate gets spread over them.

Success!!!  Sorry about the crumbs on the plate..I few got snagged before I could get a picture.

Menu Plan Monday - Passover

Menu Plan Monday - Passover

Monday Night Seder - Roasted Turkey, veg. kugel, asparagus, matzo ball soup, gefilte fish (for B), and mock chopped liver (for the rest of us).  As well as the haroset, matzo, wine, etc.  Rainbow cookies for dessert.
Tuesday Night Seder - Brisket, potato souffle, carrot-rutabega puree, matzo ball soup, gefilte fish, and mock chopped liver.
Wednesday - Leftover turkey, etc
Thursday - Leftover Brisket, etc.
Friday - Matzo "lasagna"
Saturday and Sunday -  Not sure yet, perhaps pecan chx.
Already made Almond Mandelbrot, for snacks and farfel granola.
Also, need to make Farfel and cheese for Miss D's lunchbox.  I'll try to post pictures/recipes later.

Menu Plan Monday (belated)

Menu Plan Monday - Came and went but here is the plan anyway.  Menu planning for this week is a bit of a challenge.  Finishing the quilt has been the priority.  And now with Passover starting next Monday, we are trying to use up things in the freezer/pantry so that I can start cleaning by the end of the week

Monday - Chicken supreme with brown rice
Tuesday - Various Leftovers
Wednesday - Polish Noodles
Thursday - Chx. fried rice and veggies
Friday - Homemade Pizza
Saturday - Hopefully a night out for the adults, kids meals in the freezer
Sunday - Not sure yet

The Quilt is DONE!!!

The quilt is finally done.  I can't believe it!  I hope it brings in some good money at the auction!  I can't wait to see who bids on it.  I'm feeling so good, I may even make another one for the family.  We'll see...