Sorry about the missed week last week. I'm changing my format a little. I'm now going to post my week of meals after the fact, so these are meals we had last week. This way I can recommend (or not), the recipes I tried and give you any useful comments. Also, I'm just going to post dinners for the week. Look at Week in Meals 1-9 for ideas for lunches and breakfasts. As you can tell, I just repeat the same things so it's not worth the continual posting. Here are some good dinners to try this week:
1. Grilled chicken, risotto, peas
2. Beef Bourguignon, Parker House Rolls, Mashed Potatoes, Pumpkin Pie
This was, in part, a try out for some of our Thanksgiving meal contenders. The Parker House Rolls were super disappointing. They just didn't raise like the good ole' Lion House Recipe. I didn't do the roasted garlic/sage filling in the middle, although I have before and like it. The mashed potatoes were made from a recipe in this months Bon Appetit that really dissects the perfect mashed potatoes. They were very good. Tiny lumps, but I think that was my fault because I didn't let Josh cook them as long as he wanted to. I wanted to try the pumpkin pie recipe Girl Con Queso posted on DesignMom. It has ice cream in it. Weird. It was good, but it was still pumpkin pie, if you know what I mean. It was a little less dense than some pumpkin pies.
3. Chicken Chilaquiles
I love this hearty, satisfying, thick Mexican soup. This recipe is from one of my favorite chefs to watch and cook from, Rick Bayless.
Place in the skillet:
1-2 fresh jalapeno peppers
2 large cloves garlic, unpeeled
Roast, turning occasionally, until the chili peppers are blistered and blackened on all sides and the garlic is soft to the touch, 10-15 minutes. When cool enough to handle, peel the garlic. Place in a food processor or blender with the chili peppers. Coarsely shop using on-off pulses. Add:
One 28-oz. can whole tomatoes, drained
Process until the mixture is coarsely pureed. Heat in a soup pot over medium heat:
1 1/2 t. vegetable oil
Add and cook until nicely browned, about 8-10 minutes:
1/2 small onion, thinly sliced
Increase the heat the medium-high and add the tomato mixture. Cook, stirring, until the mixture is darkened and slightly thickened, about 5 minutes. Reduce the heat to medium-low and stir in:
3 c. shicken stock or chicken broth
Simmer, stirring occasionally, for 15 minutes. Season with:
1/2 to 1 t. salt
Just before serving, bring the mixture to a boil and add:
8 oz. thick homemade-style tortilla chips
Stir to coat the chips well, then increase the heat to medium-high and boil rapidly, stirring gently and often, until the chips are softened (but are still a little chewy) and the sauce is reduced to a medium-thick consistency, 2-3 minutes for thinner chips, 4-5 minutes for thicker chips. Immediately spoon the chilaquiles onto a warm deep platter. Serve garnished with:
1/4 c. grated Monterey Jack cheese
2 T. chopped fresh cilantro (optional)
2 T. sour cream thinned with a little milk (optional)
4. Make your own pizzas, carrots and olives for snacking
Earlier in the day I made pizza dough, rolled in into 6" rounds and baked for 10 minutes at 500. That evening we assembled using tomato sauce (just opened a can and added a little salt), cheese, pepperoni, olives, sausage, pineapple, green peppers. Then bake for 8-10 minutes (it takes less time because the crust is already cooked). We did this for Roxcy's birthday party this week and it was a hit.
5. Make your own spaghetti & salad
I put out spaghetti and separate bowls of sauce (like Frank's Marinara), cooked sausage, parmesean cheese and sauteed zuchinni.