Menu Planning Monday

Here we are with another week! It is going to be a hectic one, because we are hosting Easter dinner for both sides of the family a week from today! That is 21 people! YIKES! Here is this week's menu:

Sunday: Subway (I am not feeling well; my Metformin seems to be messing with me again)
Monday: Lola Burgers and Fried Brussels Sprouts with walnuts and capers (my late Sundays with Symon recipe)
Tuesday: Chicken stroganoff
Wednesday: Meatloaf, mashed potatoes, green beans
Thursday: Easy sausage and peppers, cous cous
Friday: Macaroni and cheese

Tomorrow: An Evening with Elie Wiesel

Have you ever read this book?
If you haven't, you need to. Elie Wiesel's novel, Night, is not just a story about the Holocaust, but it is his account of the deportation of Jews from his hometown of Sighet, Transylvania, and of the main character, Eliezer's (based on himself) journey to and stay at the concentration camp, Auschwitz. It is the story of a father and son and their changing relationship. It is the story of those the "character" Eliezer met while in the camp. It is the story of his changing faith; how could God abandon His people? How could the world stand by and watch 6 million Jews be destroyed? It is the story of death as well as survival. A compelling novel that sucks you in and engages you from the first page until the last page, when Eliezer gazes into a mirror and sees "a corpse" staring back.

In his Nobel Peace Prize acceptance speech, Wiesel states that he wrote so the world will never forget. His novel was one that haunted me for weeks after reading it the first time, and it is a moving experience every year when I teach it to my students.

And tomorrow, I have the great pleasure of being able to hear Elie Wiesel speak. I truly can not wait and believe this will be a life-changing experience. I can't wait to report back tomorrow with details.

Current House Project: Family Room

Almost one year ago, we moved into our house. We had not touched the family room, even though it was covered in horrid dark paneling and hunter green carpet.

Two weeks ago, we FINALLY got to work on it. Here it is, painted:
Everything was (obviously) pushed to the middle of the floor for painting. And the best thing? That it did not matter if the carpet became ruined because we are replacing it! When we bought our house, none of the carpet was in and it was just the cement slab floor, so we didn't have to worry about covering anything.

Although it is not in this picture, we also painted the rails between the drop ceiling tiles and changed them from black to white, which was the best decision. It has really helped to brighten the room!

End of the Quarter Blues

Otherwise known as, "I saved all my grading (including 100 literary analysis essays on Night by Elie Wiesel) for the week of report cards."

I have some posts backlogged, but have to download the pictures.

So look for a random post or two but for the most part, I am peacing-out until next week.

Pray for me.

Irish Soda Bread

I wanted to try something new for St. Patrick's Day, but didn't want to have cupcakes or cookies sitting around. So when I stumbled across this recipe from Gina's Weight Watchers Recipes, I had to give it a whirl! It is a beautiful loaf of bread, and was the perfect accompaniment to our feast of corned bread and cabbage and noodles! And it was wonderful later as a snack, toasted with some butter!

Low Fat Irish Soda Bread

from Gina's WW Recipes

Ingredients

1 1/2 C whole wheat flour

1 1/2 C all-purpose flour

1 1/2 tsp baking soda

1 tsp salt

4 tbsp sugar

1 1/2 C lowfat buttermilk

2/3 C raisins

Directions

-Preheat oven to 375

-Mix together dry ingredients (except raisins) in a bowl. SLOWLY add buttermilk and stir with a wooden spoon until a soft dough begins to form.

-Add raisins and knead for about 1 minutes on a well-floured surface. Form into a round, slightly flattened shape.

-Place on a cookie sheet with parchment paper or a silicone mat. Using a sharp knife, make an X on the top about a 1/2 inch deep. Bake about 40 minutes until golden. To test if it's done, insert a toothpick into the center and if it comes out clean it is done. Let cool on a baker's rack before serving

Weekend Planning!

I swear, this has been the longest.week.ever. We have OGT (Ohio Graduation Testing) at school, so our 10th graders were there all day, but the rest of the kids didn't show up until 10 AM. Then our periods were only 30 minutes each! To anyone who is a teacher...30 minute periods are a total and complete waste. By the time you get the kids settled, take attendance, and get started, the period is over! And my 10th graders were fried by the end of the week. And so was I.

So here is what is on the agenda this weekend:

Friday: Nada! Went to dinner/fish fry with my in-laws, then they stopped by quickly to see our family room.

Saturday:

• Order carpet for family room!
• Grocery shopping
• First meeting with family therapist (just C and I for the first meeting)
• Take Ozzie to get groomed at 5 PM
• Pray, as Jamie is having a sleepover. AUGH.
• Try not to kill 3 13-year old girls.
• Clean my house

Sunday:

• Make a ginormous pot of spaghetti sauce for some of this week's and next week's recipes
• Make pierogies
• Continue cleaning house and prep family room for carpet
• Grade papers

Kind of a light weekend, but Saturday is packed. I am going to be posting lots in the upcoming few weeks because we are hosting Easter for TWENTY people at our house! My largest sit-down party ever!

Any good Easter recipe ideas? Send them my way!

Clomid Cycle 1 Update

I finished up my first cycle of Clomid on Monday.  I was petrified of the side effects and I had heard so many nightmare stories that I was really nervous.  I consider myself VERY lucky.  I hardly had any side-effects, except for some hot flashes, especially in the middle of the night.  I have never been a good sleeper, and I think this is why I felt this so much.  But, who knows.  Anyway, the Metformin side effects have worn off and my system seems to have adjusted to that.  No more nausea, thank goodness!

In the Blogworld, one of my favorite bloggers, Heather, is expecting her first.  I am really looking forward to reading about her journey and she was gracious enough to post about how she was having cycle issues and that Clomid was her miracle drug.  Let's hope I can say the same.

Marinade for Beef and Chicken

With spring finally upon us, what better way to celebrate than to grill! 

(Even if it has dropped to 40 degrees and is pouring outside.)

(That is what garages are for.  And husbands.)

This is a great marinade for beef or chicken.  We marinated a London broil, but I can't wait to try it with chicken!

Marinade for Beef or Chicken

4 large cloves garlic, chopped

1 heaping tbsp dry mustard

1/2 C soy sauce

2 tbsps honey

1/2 C oil

1/2 tsp ginger

1/8 tsp ground cloves

Mix together and pour over meat.  Cover and freeze or refrigerate for at least two days (although I only let mine go for about 6 hours and it was still delish!).

I have another variation that I can't wait to try and post for you as well!

White Bean Dip

I have had this dip from Katie bookmarked for ages, and finally decided to whip it up for our small and simple dinner party on Saturday.  I served it with peppers and cucumbers and a delicious sunflower seed baguette.  I love the slight lemon flavor and the fresh parsley.  I added more parsley because, well, because I love it.  It was surprisingly easy as well, with the most time consuming part being to chop the onion!  It is going in my files as a must-serve for our next party!

White Bean Dip
adapted from Good Things Catered

Ingredients:
2 14oz. cans of white beans, drained and rinsed thoroughly, divided
2 Tbsp butter
1 large onion, finely chopped
1/4 tsp salt
2 garlic cloves, minced or pressed 
1 1/2 Tbsp coarsely chopped fresh flat-leaf parsley 
1 tsp thyme
1/2 tsp. freshly ground white pepper
1/4 c. water
1 1/2 Tbs. fresh lemon juice
1/4 cup extra-virgin olive oil

Directions:
-In a medium sauté pan over medium heat, melt butter and add salt and onion 
-Cook until onion is lightly golden, about 10 minutes.
-Add garlic, parsley, thyme, and white pepper and cook until fragrant, about 30 seconds.
-Deglaze pan with water and lemon juice, scraping up all browned bits.
-In the food processor, add onion mixture and half white beans and pulse, scraping down sides, until starting to smooth.
-Turn food processor to on and add the olive oil slowly while blending until smooth.
-Turn out bean mixture into a medium bowl and fold in remaining whole beans and salt and pepper if needed.

Menu Planning Monday!

I feel scattered in the ways of menu planning this week, even though I definitely made a menu and thorough grocery list when I went shopping last weekend!  Anyway, here it goes!

Sunday: Turkey feast at Mom and Dad's

Monday: Meatball subs and Caesar salad

Tuesday: Salsa chicken, cilantro lime rice, corn

Wednesday: Corned beef and potatoes, cabbage and noodles, Irish soda bread

Thursday: Chicken pot pie

Friday: Not sure; we will have the kids so maybe a fish fry

Saturday: Taco night!

What is on your menu this week?  Check out I am an Organizing Junkie for menu plans and ideas!

Spring Ahead Dinner Party

Here in Cleveland, the moment the temperature breaks through 40 degrees, it means spring is in the air!  And what better thing to do in the warm (relatively-speaking) weather than have friends over to grill!   Unfortunately, the temperature dropped and it was pouring, so we had to stay inside and couldn't even enjoy some drinks on the patio.

For this weekend's simple dinner party, simple linens and bright flowers bring the freshness that the winter was lacking into the dining room.  And this is apparently the last time I will be using this tablecloth because it is too small for my new table :(  

Menu:

Assorted beer and wine

White bean dip with crunchy sunflower baguette and vegetables

Beer bread and chipotle dip

Marinated London Broil

Asparagus sauteed with olive oil and garlic

Roasted new potatoes with parsely

Berries and Bits trifle for dessert

Symon Sundays: Spicy Tomato and Blue Cheese Soup & Shaved Fennel Salad with Oranges, Dill and Watercress

How is THAT for a title?

After missing our last Symon Sunday, I was all geared up for this week's menu, chosen by Tanya from The Brick Kitchen! I LOVE tomato soup and have never had fennel, so was excited to try these new flavors!

And clearly our grocery store sucks, because I could not find San Marzano tomatoes or sriracha sauce. And I had to settle for a different blue cheese, but it made no difference to me because I am not a huge fan of it. Instead of the tomatoes in the recipe, I used fire-roasted tomatoes to add another layer of flavor, especially since I was unable to find the sriracha sauce. I did not blend the tomatoes or strain them; I just used my immersion blender right in the pan which saved me a few steps. The verdict on the soup? C and I both really enjoyed it! I definitely think it needed more spice, so hopefully I can find the sriracha sauce because I will be willing to make this soup again.

As for the salad, I was leery because neither I nor my husband like black licorice and I was afraid it was going to be overpowering. Fortunately, the taste of the fennel was very mild and was offset by the delicious citrus. I really enjoyed the freshness of the flavor and if I was looking to impress, I would serve this at a dinner party, but not on a regular basis. I also would try it with arugula next time instead of the watercress.

Here are the original recipes from Michael Symon's book. My changes are in parenthesis.

Spicy Tomato and Blue Cheese Soup
from Live to Cook, Michael Symon

2 tbsp olive oil
1 medium red onion, finely chopped
kosher salt4 garlic cloves, sliced1 (28 oz.) can of Marzano tomatoes, with juice (I used fire-roasted diced tomatoes)
1 1/2 cups chicken stock
3/4 cup heavy cream (I was going to use FF half and half, but decided that for the first time with a recipe to leave it as such)
2 tbsp sriracha sauce (I omitted because I couldn't find it)
1 tbsp fresh oregano leaves (I used dill)
1/2 cup Roth Kase Buttermilk Blue Cheese
Heat the oil in a 4 qt. saucepan over medium heat. Add

onion and a three finger pinch of salt. Sweat for 2 minutes. Add garlic and sweat for 2 more minutes.

Add tomatoes, their juices and stock. Bring to a simmer. Stir in cream, sriracha sauce and oregano and simmer for 45 minutes.

Pour soup into blender, add blue cheese and

blend until smooth, working in batches if needed. Strain through a fine mesh strainer into a clean pot, taste, adjust seasonings if needed and reheat to serve. (I did not strain the soup and just used my immersion blender right in the pot).

This soup will keep, covered in the refrigerator, for a few days.

Shaved Fennel Salad with Oranges, Lemon, Dill and Watercress
adapted from Live to Cook, Michael Symon

3 oranges

1 garlic clove, minced
1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained (I used 1/4 of a red onion)

1/4 tsp kosher salt

Grated zest and juice of 1 lemon
2 small or 1 large fennel bulb, core removed and shaved (I used the side of my box grater)

1 tbsp coarsley chopped fennel fronds

2 tbsp coarsely chopped fresh dill

freshly ground black pepper
1/4 tsp ground corriander (I omitted since I did not have any)

2 tbsp extra-vigin olive oil
1 cup loosely packed watercress or arugula

Grate zest of the one of the oranges and reserve. Segment all three oranges, by removing peel and pith with a knife and slicing through fruit along either side of the membrane to remove only the fruit sections. Once segments are removed, squeeze remaining juice from one of the oranges and reserve.

In a large bowl, combine the garlic, shallot, salt, lemon and orange juices and zests. Wisk to combine. Add the shaved fennel, fennel fronds and dill, tossing juice. Add the orange segments, a few grinds of pepper, the corriander, olive oil, and watercress. Toss gently and plate, spooning additional dressing over top.

Tomorrow

Tomorrow marks my first day on Clomid.  I am really really really afraid the drug is going to make me even more bat-shit crazy than I already am.  So...pray for my family as we enter what could be a dangerous five days!

Mini Twice-Baked Potatoes

These are a sure-hit for any party!  I have made these several times already and they are always quick to disappear.  I did not have a steamer insert the first few times I made them, but was able to remember to get one this time, and let me tell you...what a difference!  The potatoes were perfectly cooked and much easier to handle than last time!  Oh, and pay no attention to the guy on the right; he got a little damaged in transport and his cute little piped top deflated.

Mini Twice Baked Potatoes

courtesy of Good Things Catered

Ingredients:
1 lb. gourmet red potatoes (about 1- 1 1/2 in in diameter)
1 c. medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp fresh parsley, finely minced
salt and pepper to taste
2 Tbsp half and half

Directions:
-Place steam insert over large stockpot and bring to a boil over medium heat.
-Wash potatoes and halve legth wise, cutting an additional bit from the bottom so that the half can stand on its own.
-Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins.
-Meanwhile, place cheddar, cream cheese, and parsely into medium bowl, stiring to combine completely.
-Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell. 
-Place scooped out potato into bowl with cheese mixture.
-Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible. 
-Add half and half to smooth mixture and salt and pepper to taste.
-Preheat oven to 375 degrees and prepare baking sheet.
-Place potato sheels onto baking sheet.
-Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells.
-Bake filled potatoes until heated through and just browning on top.

Laughing Cow Alfredo

If you have not yet discovered the wonders of Laughing Cow cheese, it is something you MUST purchase at the grocery store the next time you are shopping. Perfect with crackers or on its own, it is a great snack, or it can be used in many different recipes! Here is one that has been floating around the Web for ages. I have no idea who to credit for it, but it is a delicious, light Alfredo sauce. And, not to mention, super easy!

Laughing Cow Alfredo

Makes 2 servings of sauce (can be easily doubled and then makes enough to cover a pound of pasta)

Ingredients

3 wedges of Laughing Cow cheese

1/2 C skim milk (or whatever milk you have)

1 tbsp Parmesan cheese

1/2 tbsp margarine or butter

1/2 tsp garlic powder

Directions

Place everything in a saucepan. Cook over low heat until all ingredients are smooth and creamy. Be sure to whisk/stir very often.

Serve over your choice of pasta and toss until coated.

MPM and a Question

I have nothing spectacular to say today about my menu this week.  Although while grocery shopping today, the cashier asked how long these groceries would last.  Does anyone else have people comment on the amount of groceries purchased?  Because I have 4 people living at home.  Me, C, and an 11 and 13-year old (and they both have ridiculous appetites).  We all eat breakfast every morning (cereal) and dinner.  We all pack lunches every day (except Mondays and Thursdays, when the girls usually buy).  I purchase LOTS of fresh fruits and veggies.  And I only grocery shop every other week.  So I am buying enough for TWO WEEKS.  That is about 12-14 dinners, enough cereal to last that long, several gallons of milk, lots of yogurt...I don't get it.  Cashiers and people behind me in line are always commenting of my cartload.  I think this is weird.  Does this happen to other people, or am I the lucky one??

Anyway, here is this week's menu:

Sunday: Laughing Cow Alfredo

Monday: Pork tenderloin with roasted potatoes and carrots

Tuesday: Salsa chicken with cilantro lime rice and corn

Wednesday: BBQ pork sammies, roasted asparagus

Thursday: Tuna sandwiches and salad

Friday: Pierogi dinner fundraiser

Saturday: No kids...who knows!

What is on your menu this week?  Visit I am an Organizing Junkie for TONS of menus!

Twitter

So, I signed up for Twitter.  I have no idea how to use it.

HELP.

Saucy Pepper Steak

While at Cleveland's West Side Market last weekend, my brother and SIL started talking about their new favorite recipe, Saucy Pepper Steak.  They both raved about it and how they have made it every week for, like, a month.  Since I am always looking to expand my recipe database, I decided to pick up a few peppers and make it this week!  The top round is super tender and the sauce was really great and had a nice zest to it.  I made a few adjustments because our kids have big appetites and used Open Pit BBQ Sauce, which was the perfect decision.  This is something I will definitely be making again.

Saucy Pepper Steak

Adapted from Kraftrecipes.com

Makes 4 servings

Ingredients

4 bell peppers, cut into strips (Next time I will mix it up with red and yellow)

1 large onion, sliced

1 1/2-2 lbs well-trimmed boneless beef sirloin (I used top round), cut into strips

2 cloves garlic, minced

1/2 tsp black pepper

1/4 C lite soy sauce

1/2 C barbecue sauce

White or brown rice

Directions:

-Spray large nonstick skillet with cooking spray.  Cook bell peppers and onions 6-8 minutes, until crisp tender.  Transfer to a bowl and keep warm.

-Add meat, garlic and pepper to same skillet and cook meat to desired doneness.  Add soy sauce and heat through.  Add BBQ sauce, and cook until heated through.  

-Add peppers and onions back to pan with meat and toss gently to coat in sauce.  Serve over rice.

Chicken Puffs (AKA: The Love Muffin)

Ah, the Chicken Puff.  Does this have  a real name?  Is it a real recipe?  Probably somewhere.  But this was my favorite meal as a child, and still is today.  I would have it for EVERY birthday dinner that my mom would cook for me.  When I was in college (and totally broke), I would make this on occasion for my roommates and myself and because of the love one feels for the Chicken Puff, my roommate dubbed it The Love Muffin.  Variations of the Love Muffin have been created, but none will surpass the original.  At one point, my friends wanted to create an entire restaurant based on the Love Muffin with my mom just sitting in a throne and reigning over the entire thing (since she introduced it to us).  It is not something I make every week now, even though my husband and kids would love me to, because they aren't the healthiest of meals!  But, every now and then you need a little Love Muffin.

Without further ado...

Chicken Puffs (AKA: The Love Muffin)

Makes 4 Puffs

Ingredients

2 boneless, skinless chicken breasts

1 package light cream cheese, softened

2 tbsp melted butter, optional (I always melt a few tablespoons to help with mixing)

1 tube reduced-fat crescent rolls

Salt, pepper, garlic powder to taste

Directions

-Preheat oven according to crescent roll package directions (usually 375)

-Cook and shred chicken (I just boil it)

-In a small bowl, combine shredded chicken, cream cheese, salt, pepper, garlic powder and melted butter and mix throughly.

-Open the tube of crescents and assemble into 4 rectangles.  Pinch seams to

gether like this:

-Spoon the filling equally onto the middle of the four rectangles.  Bring 

the corners of the rectangles together to form little packages.  Pinch the corner

s and the seams together so none of the yummy filling oozes out 

while baking.

-Pop in the oven and bake until golden brown. Be careful not to burn the bottom, because then it becomes a tragic loss of a batch of Love Muffins.

-Serve with your favorite sides!