Tuesday: Red Bean and Rosemary Soup with Popovers and Salad
Wednesday: Honey Mustard Pecan Crusted Pickerel with Risotto and Brussel Sprouts
Thursday: Tamale Pie
Friday: Date Night
Saturday: Quiche with Caramelized Onions, Brie and Sage
Sunday: Shrimp, Steamed Broccoli, Baked Potato, Roasted Carrots Red Peppers and Onions, Salad, Bread and Fruit with Chocolate
Eggplant Pasta
Hannah started skating lessons today. She did so well, she fell a lot but kept popping back up...well until the last few minutes you could see her slowing down on those popups, taking her time to roll onto her knees and then slowly pushing herself up, but who could blame her? Her pour little tushy, but she can't wait to go back next week, kids have such great perseverance.
Recipe
This recipe is from Jamie Oliver's Jamie's Dinners: The Essential Family Cookbook and is a favorite around here. It's really easy, pretty quick and everybody likes it. It's usually made with penne which is ideal, but tonight I made it with what was leftover in the cupboard, spaghettini.
Olive oil
2 cloves garlic, peeled and sliced
1 onion, peeled and finely chopped
28 oz can of plum tomatoes
1 Tbsp balsamic vinegar
1-2 fresh or dried chillies (optional)
A bunch of fresh basil, leaves ripped and stalks sliced
4 Tbsp heavy cream (I use 3 Tbsp milk instead)
1 lb rigatoni or penne
7 oz cow's milk mozzarella
1 piece of Parmesan cheese, for grating
Heat 4 Tbsp of olive oil in a saucepan over medium heat, when it's hot add the eggplant and stir around as soon as they hit the pan so they get coated in oil. Cook for about 7 or 8 minutes then add the onion and garlic. When they have a little color, add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you want to give the dish a little heat you could add some chopped fresh or crumbled dry chilli. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream (or milk).
While the sauce is simmering, bring a large pan of salted water to a boil and add the pasta. Cook according to package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil.
Add the sauce to the pasta and tear the mozzarella and basil and add in as well. Give it all a good stir, the cheese will melt a little and then serve topped with Parmesan.
Red Bean and Rosemary Soup, Popovers and Salad
I have a cold and so after grocery shopping this afternoon I collapsed on the couch with Harper and a puzzle. She stood in front of the couch and spread all the pieces out in front of her, it's a 25 piece puzzle and she's been trying to get it for a long time. Today it just clicked and she did the whole thing by herself, after each piece she placed in she clapped for herself. I think we should clap for ourselves more often, not necessarily for each other, we could, but there was something to the way she was able to congratulate herself, get a little giddiness out of the clapping bit, and then carry on with the next piece. When she put the last piece in the puzzle she looked up at me, very surprised, and said, "I did it!" Sometimes I want to eat her!
Recipe
The soup was perfect for today, thick and warm for a chilly day - thank you An Edible Mosaic for the recipe. The only thing that I will change next time is that it calls for water and 2 soft vegetable bouillon cubes, which are so high in sodium and I will try and change this next time. The popovers were very yummy, eggy, light and fun like a puffed up and then deflated crepe and I used them to scoop up every last little bit of soup. The popover recipe is from Catherine Newman's wonderfully warm blog.
4 tablespoons olive oil
6 cloves garlic, minced
3 teaspoons fresh rosemary leaves, minced (or 1/2 teaspoon dried rosemary leaves)
2 (15 oz) can dark red kidney beans (preferably no salt added), rinsed and drained
28 oz can diced tomatoes, with juices
2 soft vegetable flavored bouillon cube
1 cup water
Salt and pepper
Heat the oil in a medium saucepan over medium-high heat; add the onion and cook until softened and starting to brown, about 3 to 5 minutes, stirring occasionally. Add the garlic and rosemary and cook 1 minute more.
Stir in the beans, tomatoes, bouillon cube, water, and a pinch of pepper; use a potato masher or a fork to mash a few of the beans against the sides of the pot. Bring the soup to a simmer over high heat, then turn heat down slightly and simmer 3 to 5 minutes.
Taste and season with salt and pepper as desired
Popovers:2 eggs
1 cup milk
¾ cup flour
½ teaspoon kosher salt (or half as much table salt)
3 tablespoons salted butter
Begin by preheating the oven to 450, then place a nonstick 12-well muffin tin on a middle rack to heat for five or so minutes while you mix the batter. Whisk together the eggs, milk, flour, and salt until it’s all mostly mixed (a few lumps are fine). Now cut the butter into 12 slivers, pop one piece into each well of the hot muffin tin, and return the tin to the oven until the butter is melted and foamy. Fill each cup half full with batter (use all the batter), then bake for 15-20 minutes (don’t open the oven door to peek before then) until the popovers are puffed and brown. Serve immediately.
Honey Mustard Pecan Crusted Pickerel with Risotto and Brussle Sprouts
It's like there's certain places you go and it doesn't matter how well behaved your children are or how calm I can be anywhere else, it just simply can't happen in certain locations. Every time we go to Safeway it's a gong show. We go once a week to get cheese there (I don't like the cheese at Superstore and I think that it's a better price at Safeway as well) and the girls always run, I always leave my patience in the car and let my crazy and frazzle all hang out. I have to be honest I've really given up on trying to make it work there, it's our crazy place.
Recipe
The recipe for the fish is from One Lovely Life, I would make it again except I would change the 2 Tbsp of honey to 1 Tbsp and I would increase the amount of pecans from 1/4 cup to 1/3 cup. The veggies were really delicious and I would make them again.
1 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp mayonnaise
3/4c panko bread crumbs
1/4c chopped pecans
1/4c freshly grated Parmesan
1/4tsp salt
olive oil, for drizzling
Preheat oven to 450F.
In a small bowl, combine Dijon, honey, and mayonnaise until smooth (alternatively, you can use prepared honey mustard). In a shallow bowl or plate, combine panko, pecans, Parmesan, and salt.
Brush honey mustard over the top of each fillet and dip (honey mustard side down) into the bread crumb mixture to coat. Place fillets on a baking sheet lined with parchment. Drizzle with olive oil.
Bake for about 10 minutes, or until fish flakes easily with a fork.
I washed and cut up carrots, brussel sprouts, red and white onion, a few leftover artichokes and garlic. I tossed them all with olive oil and then drizzled a Tbsp of balsamic vinegar over them and roasted them in the oven for about 25 minutes. When I took them out, I tossed them with another Tbsp of balsamic and served.
Risotto recipe is found here in this blog post, we just had it plain.
Tamale Pie
Hmmm, Hamam...I made the pie for Dave and the kids and then I went out for dinner with three really wonderful women; laughed very hard and ended the night at Ten Spa with a Hamam. After we finished visiting and lounging I came home to hear about how much fun Dave and the girls had tonight and then reviewed the contract for Dave's new job - life is better than good.
Recipe
This recipe is from A Couple Cooks. The beans are suppose to be mashed but I realized this too late. It tasted good without them mashed but by mashing them I think that it would have given the dish a nice consistency.
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa (I used 1/2 cup regular and 1 cup mild)
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve
Preheat oven to 350F.
Make the polenta:
One cup corn meal
1 to 2 tablespoons butter
Salt and pepper
Bring four cups water to boil in a medium sauce pan. When the water boils, whisk in the one cup corn meal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add around 1 tsp salt.
Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 15 minutes until the cornmeal loses its raw flavor (taste every so often to check).
When the polenta is complete, turn off the heat and add 1 to 2 tbsp butter and more salt and pepper.
Chop the cilantro. Drain the can of diced tomatoes to remove excess liquid. If using canned beans, drain and rinse the beans.
In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.
Spread the polenta on the bottom of greased baking dish. Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.
Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving.
Top with sour cream to serve.
Date Night
My parents offered to take the girls for a sleepover so Dave and I could go out and celebrate his new job. We're not really paint the town kind of people and always end up at the same restaurant on our date nights. Tonight we decided on a different plan, we were going to pick out some wine and then pick up some different things from the Italian market and bring it home to eat and maybe even have a fire - I know we're super wild and crazy! So, we went to the wine store and then wondered around the Italian market like we were lost for awhile before deciding to leave and go to the Clay Oven (which is the restaurant we always go to) but, instead of ordering the veggie platter that comes with a sampling of a bunch of the most common Indian dishes we ordered off the menu...see, wild and crazy! It was delicious as always and we still came home and enjoyed a nice glass of wine.
Quiche with Caramelized Onions, Brie Cheese and Salad
This morning I went to Scattered Seeds (which is a very large craft show) with Hannah and my cousin and Dave took Harper to the park and to run a few errands. Dave said after everything they did together Harper would say, "Did you have fun Dad?" We then spent the evening cuddled together eating Gramma's Kettle Corn Popcorn (which Hannah and I purchased at Scattered Seeds), watching the Jets win and listening to the rain and thunder outside.
Recipe
Dave and I both liked this, Harper liked it as well until she heard that Hannah didn't care for it and then she changed her mind...but finished most of hers anyway. The recipe is from Closet Cooking, with a few alterations.
1 tablespoon olive oil
water as needed
2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
1 tablespoon olive oil
salt and pepper to taste
8 sheets phyllo dough, thawed as directed on package
1/4 cup olive oil
6 eggs, lightly beaten
1/4 cup milk
3 oz Brie Cheese
3 oz Brie Cheese
1 tsp sage
Preheat oven to 350F.
Heat the oil in a pan over medium heat. Add the onions and saute until tender, about 10-15 minutes.Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)
Preheat oven to 350F.
Heat the oil in a pan over medium heat. Add the onions and saute until tender, about 10-15 minutes.Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)
Meanwhile, toss the pumpkin with the olive oil and season with salt, pepper and sage. Roast the pumpkin in oven until tender, about 30-40 minutes and set aside.
Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.
Mix the onions, pumpkin, eggs, milk, brie and sage and pour it into the crust. Bake in oven until golden brown and set in the center, about 25-45 minutes.
Shrimp, Steamed Broccoli, Baked Potato, Roasted Carrots Red Peppers and Onions, Salad, Bread and Fruit with Chocolate
Why is it that the weekends go by so fast, almost like they didn't even happen. Here we are again, another Sunday night. The sun was shinning bright today and the girls played in the backyard while I started to scrape the first window for painting. I could hear all this barking in the backyard and went back to check on them adn they were crawling around on the ground barking like dogs...go figure, but they were having fun and I went back to my window.
We had a very delicious dinner at my cousins tonight and again we barely saw the kids as they ran around together playing inside and out.
I hope you have a wonderful week and the sun shines down on you.
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