Sunday, January 25, 2009

Slow-Cooked Italian Style Chuck Roast with Tomato Sauce

1 boneless chuck roast about 1.5 lbs
flour, salt, pepper
2 Tbl vegtable oil
about 1 cup total diced onion, celery, carrot - can be more
2 cloves chopped garlic
1/4 cup dry red wine
1 cup beef stock
1 28oz can cut tomatoes with basil
1/2 cup pasta sauce

1. Dredge roast in some flour mixed with salt & pepper
2. Heat oil in pan, brown roast about 2 minutes on all sides. Place in crock pot
3. Discard all but 1 Tbl of drippings in pan, add onion, carrot, celery, & garlic to pan, cook stirring about 2 minutes.
4. Add wine, cook stirring until reduced to syrupy consistancy. Add stock, bring to simmer
5. Pour stock mixture over meat, add tomatoes, sauce, stir to mix
6. Cover, cook 6-8 hours on LOW
7. Season with S&P, serve over egg noodles

Change to Week #1 menu

Hi all - I am getting rid of the lamb dish for this week. I've replaced it with Slow-Cooked Italian Style Chuck Roast with Tomato Sauce. Chuck Roast is on sale at our new Bloom for $1.97 a pound. Too cheap not to make something with it. I will serve the meat over egg noodles with sauteed zuchini on the side.

Hmmm - wonder if any of you will make any of this????

Saturday, January 24, 2009

Falafel with Avacado Spread

Falafel Patties:

1 15 oz can pinto beans rinsed & drained

1/2 cup shredded Monterey Jack cheese

1/4 cup finely crushed baked tortilla chips

2 Tbl finely chopped green onions

1 Tbl finely chopped cilantro

1/8 tsp cumin

1 large egg white


1/4 cup mashed, peeled avacado

2 Tbl finely chopped tomato

1 Tbl finely chopped red onion

2 Tbl sour cream

1 tsp lime juice

1/8 tsp salt

Also need -

Pita Bread for sandwiches

1. To make patties - Place beans in bowl and partially mash with a fork. Add rest of ingredients. Stir well. Shape into 4 patties. (I think I have doubled this recipe in the past - we eat a lot)

2. Prepare sauce - mix it all up - stir well

3. To cook patties - heat canola oil in large nonstick skillet. Cook about 3 minutes on a side.

4. Serve on pita bread with sauce. Can also add lettuce, tomato, onion if desired!

Baked Curry Glazed Chicken

1/2 cup honey
1/4 cup melted butter
1/4 cup yellow mustard
1 tsp salt
1 tsp curry powder
Cut up Chicken on Bone (breasts, thighs, drumsticks)

1. Stir together 1st 5 ingredients in a shallow dish.
2. Dip chicken in honey mixture 1 piece at a time, thoroughly coat all sides
3. Arrange chicken skin side up on a pan lined with foil
4. Pour remaining sauce over chicken
5. Bake at 375 for about 1 hour

Hoisin Pork Tenderloin

1/4 cup hoisin sauce
2 Tbl sliced green onions
2 Tbl low sodium soy sauce
1 Tbl rice wine vinegar
2 minced garlic cloves
1 lb pork tenderloin (I usually need a bit more for us)

1. Combine all ingredients in large ziploc bag, add pork and marinate in refrigerator 2 hours
2. Remove pork from bag & SAVE marinade
3. Preheat oven to 425
4. Place pork on rack of broiler pan and bake until thermometer registers 160 degrees. Usually it's about 20-25 minutes, but check with a thermometer!
5. Let stand about 10 minutes before slicing
6. Pour reserved marinade into small saucepan, bring to a BOIL. Cook about 2 minutes. Serve over pork

Spinach & Ricotta Stuffed Shells

2 cups marinara sauce
2 1/2 cups ricotta cheese
1/2 cup grated fresh parmesan cheese
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 - 10 oz pkg frozen chopped spinach, thawed, drained, & squeezed dry
1 egg yolk
1 minced garlic clove
24 cooked jumbo pasta shells

1. Preheat oven to 350
2. Spread about 1/2 cup sauce over bottom of 13x9 pan
3. Combine everything from cheese through garlic, mix well.
4. Spoon 1-2 Tblsp. of filling into each shell, place in pan. Spread remaining sauce over top.
5. Cover & Bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Week 1 Menu

You asked for it, you got it. Here's what we're eating this week.

The items in red are new recipes for me, so you may want to wait for some feedback on whether Christine deems it a "Make Again" - she's the family food critic.

Since they are new recipes, they are still on-line, so I just provided links to where I found the recipes.

Happy Eating!

Sunday - Panang Tofu & Vegtable Curry with jasmine rice
Monday - Hoisin Pork Tenderloin, brown rice, green beans
Tuesday - Butternut Squash, Coconut and Lamb Stew (crock pot)
Wednesday - Spinach & Ricotta Stuffed Shells, salad
Thursday - Baked Curry Glazed Chicken, baked sweet potatoes, green beans
Friday - Falafel (w/ a mexican flavor) with Avacado Sauce on pita bread, roasted potatoes,
Saturday - EAT OUT