I know I’m totally late posting this – I’m surprised it didn’t happen sooner!
Let’s see, last week menus were yummy, although I did remember why we haven’t done Steve’s Mac and Cheese for a while, something wasn’t quite quite–sorry Steve! I also shouldn’t freeze the Chicken Tetrazzini again, it didn’t turn out great. We had the Oliver’s over for dinner Thursday night and did my regular Spaghetti and Meatballs but doubled everything but the noodles and it was an improvement.
Here’s what’s for dinner this week and you can check out other menu ideas at www.orgjunkie.com.
MONDAY: Henry’s Birthday Dinner at Chuck E. Cheese’s
TUESDAY: Eggs to serve with bacon and toast
WEDNESDAY: (NEW!) “Chili” with Vegetables from Penzey’s Spices Fall Catalog (I’m freezing half)
1⁄2 lb. ground turkey
1⁄2 lb. ground beef (round)
1 TB. olive oil
1 15 oz. can black beans
1 15 oz. can red beans
2 tsp. SOUP BASE—BEEF, CHICKEN
or VEGETABLE
1 large onion, chopped
5 cloves garlic, chopped (1 rounded tsp.
MINCED GARLIC)
1 medium green bell pepper, chopped
2 carrots, peeled and chopped
2 whole tomatoes, chopped
1 15 oz. can diced tomatoes
2 15 oz. cans tomato sauce
2 stalks celery, chopped
2 parsnips, chopped (1 Cup)
1⁄4 Cup cider vinegar
1⁄4 tsp. CRUSHED RED PEPPERS
1-2 tsp. salt (to taste)
1⁄2-1 tsp. PENZEYS FRESHLY GROUND
PEPPER to taste
1⁄2 tsp. GROUND CUMIN
1⁄2 tsp. BASIL
1⁄2 tsp. OREGANO
1⁄4 tsp. PAPRIKA
Heat the olive oil over medium heat in a stock
pot. Add the turkey and ground round and
cook until nicely browned. Drain. Add the
remaining ingredients to the pot, starting
with 1 teaspoon of salt. Reduce the heat and
let simmer for at least 1 hour or until all the
vegetables are cooked through. Taste before
serving and add the rest of the salt as desired.
Serve over spaghetti topped with freshly
grated Parmesan cheese.
Prep. time: 20 minutes
Cooking time: 1 hour
Serves: 8-10
THURSDAY: NEW! Grandma Rattini’s Gnocchi; This is out of a company cookbook that John’s company put together a few years ago for their clients. I’ve been slowly going through it and rating the recipes as I go.
2 eggs
1 cup cold water
1 teaspoon baking powder
3 cups of flour
2 tablespoons dried chives
1/2 stick of butter
1 cup Parmesan cheese
1. Fill stock pot about half full with water and bring to a boil.
2. Mix eggs, cold water, salt, baking powder and chives until well blended. Add flour until dough becomes sticky and firm,
3. Drop large teaspoons full of dough into boiling water until you have used up all the dough.
4. Meanwhile, melt the butter over medium-low heat in saucepan. Cook until browned.
5. Uncover stock pot and boil gnocchi for an additional 5 minutes.
6. Place cheese in a large serving dish. Add gnocchi and melted butter. Mix well and serve immediately.
FRIDAY: Beef Macaroni Skillet
SATURDAY: Henry’s Birthday Family Party…BBQ Pork Steaks, Corn on the Cob, Baked Beans..not sure what else yet besides a train cake
SUNDAY: Cube Steaks with Rice a Roni; This is a staple of John’s family’s and I didn’t know what a cube steak was before we got married. All he does is batter them with flour salt and pepper and pan fry them. It’s cheap and delicious.
