Kitchen Comforts

Menu Plan for Lent

Monday
Roasted chicken (recipe here)
Sweet potato fries
Green salad

Tuesday
Flank steak
Mashed potatoes
green beans (recipe here)

Wednesday
Black Beans and Rice (using Marisa's black bean recipe-ya'll will have to beg her for it;-)
Green Salad

Thursday
Pecan crusted chicken thighs (recipe in this thread)
Risotto
Amazing broccoli (recipe from Michele)

Friday
Homemade pizza

Saturday

Pasta Fagiole soup (cheat here--they sell these at Bloom and at Amazon)
Beer bread

Sunday
Confetti casserole

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Monday
Chicken enchilada casserole
Spanish rice
Green salad 

Tuesday
Hamburgers
Mashed potatoes
Green beans (recipe here)

Wednesday
Red Beans and Rice
Green Salad

Thursday
Curried chicken soup (recipe here)

Friday
Homemade pizza

Saturday
Tortilla soup (cheat here--they sell these at Bloom)
Beer bread

Sunday
Tortellini w/tomato sauce

Chicken Tikka Masala

For the Feast of Blessed Mother Teresa

INGREDIENTS:

1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger salt to taste 6-8 boneless skinless chicken thighs, cut into bite-size pieces

4 long skewers   1 tablespoon butter 1 clove garlic, minced 2 teaspoons ground cumin 2 teaspoons paprika salt to taste 1 (8 ounce) can tomato sauce 1 can diced roasted tomatoes 2 cups heavy cream 1/4 cup chopped fresh cilantro 'toasted sliced almonds

DIRECTIONS:

1.	In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2.	Preheat a grill for high heat.
3.	Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.	Melt butter in a large heavy skillet over medium heat. Saute garlic  for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce, tomatoes, and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro and toasted almonds. Serve with basmati or jasmine rice. adapted from Allrecipes.com

"Not real" dessert for the "not real" feast

I know that we were not to celebrate the Feast of St. Joseph on March 19th this year, because it fell during Holy Week. And I tried, I really did, to keep in step with the Church. I wrote my check for tickets to the Irish-Italian dinner at my parish on Saturday the 15th. They were sold out. Okey-dokey. I can deal with that. Mike took half my kids with him for a soccer tournament that weekend any way. Those of us left at home cleaned house and ordered carryout. I was feeling some of that Catholic guilt. March 19th rolled around and I couldn't bear to let it pass.

My grandmother taught me about St. Joseph. She was devoted to him. And when she knew that her time on earth had come to an end, she marched into the Mayo Clinic and informed the doctor that she was dying. He assured her that she was not. And then, she died. Just like that. On March 19th. That was 21 years ago. And my Italian grandmother has inspired a St. Joseph feast on the anniversary of her death every year. She didn't die on March 15th. She died on March 19th, the day after we'd talked long into the night, discussing wedding plans. The day after she promised me as she had so many times before that she'd dance at my wedding. It was March 19th.

Almost without thinking, I went to the store and bought the ingredients for Bolognese sauce. I cooked all day and filled the house with the familiar smell of an Italian grandmother's kitchen. I sliced a piece of Italian bread and dipped it in the sauce and handed it to my toddler. Her eyes grew wide in appreciation. I remembered how many such pieces of bread my grandmother had handed me. This is my solemn duty--to be certain my children know the taste of Italy.

By then, I was in it. We were going to have a feast despite ourselves. I whipped a half gallon of softened vanilla ice cream with two cups of heavy whipping cream and two teaspoons of almond extract. Katie and Mary Beth helped me ladle the mixture into star-shaped aluminum molds. We sprinkled sliced almonds on top. This is not real bisque tortoni. It's Mama's Made Up Bisque Tortoni. But then again, it wasn't really the feast of St. Joseph either, was it?

Winter Dinners

Monday: Spaghetti Carbonara with sourdough bread and apple cider (I've found that I can whir 2 cups of cottage cheese in the food processor and replace the half and half with it and bump up the protein in this dish considerably).
Tuesday: White Bean Soup or Curried Chicken Soup 
Wednesday: Mexican Beef Bake
Thursday: Chicken Parmesan with angel hair pasta and garlic roasted broccoli or the "Letter of the Week" dinner recipe.
Friday: Spanakorizo and roasted sweet potatoes
Saturday: Beef Stew
Sunday: Beef or Chicken Pho

Christmas Eve

Seafood salad

Linguine with clam sauce

Green salad

Artisan bread

Peppermint stick Milwaukee frozen custard

Cannolis

Extended Family Christmas party for Nicholas' Birthday

Menu

Antipasto: salami and cheese duo, prosciuttio, kalamata olives, roasted red peppers, bruschetta, caponata, marinated mushrooms, marinated mozzarella

Warm Artichoke Dip

Meat: grilled beef tenderloin, honeyed ham

Salads:  baby spinach with dried cherries, goat cheese, and pecans with warm dressing; Susan Branch fruit salad, cranberry-apple relish

Side Dishes: Roasted fingerling potatoes, roasted asparagus, creamed corn

Bread: rolls

Desserts: Nicholas' birthday cake; Barbara's cookies, tons of homemade fudge of every variety; pineapple, strawberries, Starlight mints, Pirouette cookies, clementines--all dipped in warm chocolate;

The "No Wheat" Christmas Making and Baking

When we were engaged, one of the things my husband told me he wanted to take from the traditions of my family was "the Christmas making and baking." My mother liked to bake and to craft and there was usually plenty of both at Christmastime. I admit, we have had over-the-top Christmas baking marathons in our own home in years past. But, two years ago, I gave up wheat in earnest. It makes me wheeze, sneeze, itch and swell. Kind of like wool. And I have mourned the smell and the feel of baking ever since. This year, I've had some time to think about how to capture the experience without the irritation. So, we're going to make candy. Lots of it. Because I am of the firm conviction that it's the quantity as much as anything that creates the experience;-). A little creative kitchen chaos is necessary.
Here's the list right now. Please let me know if you have an idea of something wheat free we can add to the festivities:

Chocolate Peanut Butter Balls (This is a recipe like my mom's, I think. I loved them when I was little. We'll make them with almond butter, since Katie can't have peanut butter.)
Peppermint Bark (my stepmother made these years ago and they became a fast favorite)
Peppermint Marshmallows (won't these do miraculous things for hot chocolate?)
Meringue Stars (the coffee ones look especially good)
Fudge (because chocolate makes Mike very happy)

I think Wednesday will be our kitchen day so if you have suggestions, send them my way!

Brussels Sprouts with Garlic and Bacon

Kosher salt                              
12 cups whole brussels sprouts
2 lbs bacon
Freshly ground black pepper

Fill a large pot with water, add pinch of salt, and bring to boil. Add Brussels sprouts and cook for about 8 minutes. Remove them from the heat, drain and then chill in the refrigerator for 45 minutes. Slice the sprouts in half when they have cooled.

In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons of grease from the pan. Add the garlic and cook for a few minutes until fragrant. Add the sprouts and cook until heated through. Season with salt and and black pepper to taste.

From Rachel Ray.

Baked Mac and Cheese

1 lb elbow macaroni
1 lb mild cheddar, grated
1/4 lb butter
6 eggs
2 13oz cans evaporated milk
salt and pepper

Cook macaroni according to directions on box, drain. Dump into large bowl. Add cheese, reserving 1/2 c. to sprinkle on top. Stir until melted.

Stir in butter and eggs. Add milk, salt and pepper. Mixture will be fairly liquid.

Pour into a 9" x 13" dish, sprinkling top w/ reserved cheese.

Bake in 350 for 45 minutes until set.

Weekly menu plan for late Autumn and Winter

Breakfast:
Granola
Buttermilk and Oat Pancakes
Fruit Smoothie
Pumpkin Bread

Lunch:

Grilled Cheese or Quesadillas or leftovers

Dinner:
Monday: Beef Stew with sourdough bread and apple cider
Tuesday: Chicken Pho
Wednesday: Cream of Tomato Soup  and Grilled Cheese Sandwiches
Thursday: Kung Pao Chicken
Friday: Spanakorizo and roasted sweet potatoes
Saturday: White Bean Soup or Curried Chicken Soup 
Sunday: Pasta with Bolognese Sauce, garlic roasted broccoli or the "Letter of the Week" dinner recipe.