- Pulled pork with corn on the cob.
- Pasta with Mushrooms, chicken and red wine ( TFMCB
, p. 241)
- Pretzel Chicken.
- Carrot and leek frittata with taragon.
Author: HungryDad
Meals for May 14-20
- Barbacoa burritos with salad.
- Sweet potato, ginger chicken teriyaki skewers (*TFMCB-p.71)
- Noodles with broccoli, beef and black tea sauce (*TFMCB-p.260)
- Sausages on buns with corn on the cob
- Frozen meal: the last of the pork apricot stew
* TFMBC: The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
Honey Yogurt Waffles
We made these Honey Yogurt Waffles this morning. I modified it a bit, doubling the dry ingredients and bumping up the wet, but not double…should have taken better notes…The outmeal adds a nice texture and they turned out really nice and brown and crispy–maybe the yogurt or honey?
Meals for May 7-13
- From the Fine Cooking that just arrived: Coffee-rubbed pork tenderloin with watermelon relish.
- Chicken Gyros
- Lemon Chicken pasta salad
- Hot dog dippers–looks like this was in lots of people’s newspapers this week…sounds like a fun meal for he kids, but using homemade pizza dough. With corn on the cob.
- Grilled Garlic Chicken and Spinach Pizza….something like this, but with homemade dough.
- Turkey cornbread casserole, with extra frozen veggies.
For mother’s day breakfast, we’ll be making orange rolls.
Sweet potato chicken curry
I mostly followed this recipe from myrecipes.com, but after sauteing the onion and browning the chicken pieces, I threw everything in the crock pot. I turned out really well, and made for a nice quick dinner when we got home.
Sweet Potato, Ham and Cheese Salad
We made this recipe from Fine Cooking (also in Fine Cooking v. 102, p. 108). We used some of the Queso Fresco that we had left over instead of the goat cheese, you could also use feta or other cheese.
The caramelized onions and sweet potatoes offer a great balance to the balsamic vinegar–a great salad.
Meals for 4/23-4/29
- Easter ham
- Ham Broccoli Rice and Cheese casserole
- Lager and Lemon chicken with grilled zucchini
- Pizza
- Refreshing Macaroni
- Quinoa Beef Picadillo
- Ravioli
Meals for Apr 16-23
- Sweet potato, ham, and cheese salad
- Orange, Chicken, Peppers and Onions
- Summer squash gratin
- Turkey burgers
- Sweet potato chicken curry probably following more of a recipe like this in a crock pot.
- Freezer meal: Spiced pork stew
Whole wheat buttermilk blueberry creamcheese scones
I had some buttermilk leftover from the amazingly good Grilled Buttermilk Chicken from last week’s menu. So I was Googling around for a good way to use that up. We have a long-time favorite scone recipe that has served us well over the years. But I decided to give this recipe from 101 Cooking for Two a try. Yum!
Asparagus tart
After looking at several recipes for this, I more or less followed the Good Housekeeping one. Here’s my adaptation of that:
For the crust:
- 1 3/4 cup White-wheat flour (the whole-wheat white flour)
- 2 Flax-paks (~1 oz Flax seed)
- 1 tsp Baking powder
- 1/4 tsp Ground pepper
- 6 Tbs Unsalted butter
- 4 Tbs Cream
- about 4 Tbs milk
For the filling:
- 1 lb asparagus, ends trimmed
- 3 Eggs
- 1 1/3 cup Milk
- 1 tsp mustard
- 2 tsp Lemon peel, grated–though we didn’t have this
Make the tart crust and bake for 15min at 425F.
Cut the bottoms off the asparagus so that they are about 5in long (1/2 the size of the tart pan). Boil the asparagus for 5 min, drain and rinse in cold water.
Arrange the asparagus in a spoke fashion with the tips out. Mix the other ingredients in a bowl and whisk with a fork. Pour over the asparagus and bake the tart on a cookie sheet for 20-25 min.
