Sunday, December 28, 2008

Menu Time: December 28, 2008

This week is all about using up leftover turkey, again.

On the bright side I did get almost 2 gallons of stock out of the Turkey from last week, so we start the week off by using some of it.

Sunday
Italian wedding soup and rolls

Monday
Leftovers - somebody has to eat the leftover green bean casserole and that somebody is me.

Tuesday
Turkey Pot Pie

Wednesday
Chili Cook Off! Cornbread, leftover assorted Christmas goodies.

Thursday
Dinner out with the folks

Friday
Stir fried pork and spinach, rice

Saturday
Turkey Enchiladas and black beans

Saturday, December 27, 2008

Recipe: Herbed Stuffing

This was well received at Christmas Lunch so I thought share the recipe, which I of course got off another blog!

Ingredients


16 ounces French or Italian bread
1/2 pound (2 sticks) butter
1 1/2 cups diced onions
1 1/2 cups diced celery
1 tablespoon minced fresh tarragon or sage leaves or 1 teaspoon dried crumbled tarragon or sage
1/2 cup minced fresh parsley leaves
1 cup chicken or turkey stock
Salt and freshly ground black pepper to taste

Directions

Heat oven to 350 degrees. Tear bread into chunks, and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onions and celery, and cook, stirring occasionally, until they soften, about 5 minutes.
Add bread crumbs, stock and tarragon or sage, and toss to mix. Turn heat to low, and add parsley, along with some salt and pepper; taste and adjust seasoning if necessary.
Bake stuffing in same pan, or put in an ovenproof casserole. Bake 30 minutes, or until stuffing is lightly browned on top. Serve hot. (Stuffing may also be cooked in turkey, if desired.)

Sunday, December 21, 2008

Menu Time: December 21, 2008

It is Christmas week so Thursday is a lunch instead of dinner menu for us this week, Thursday evening will be snacking and napping mostly.

Sunday
Shredded Pork Nachos

Monday
Sara's making dinner! Woo Hoo!

Tuesday
Beef Stew and Biscuits

Wednesday
Christmas Eve Dinner with the family TBD.

Thursday - Christmas Day!
Broccoli Soup with Croutons, Turkey, Herbed Stuffing, Mashed Potatoes and Gravy, Green Bean Casserole, Roasted Cauliflower and wheat rolls. Seems to be missing something don't you think? ;).

Friday
Warm lentils with bacon and rice.

Saturday
Turkey Soup

Recipe: Split pea soup

This is not a new or exciting recipe but we make it almost once a month. It is especially great with some grilled cheese on the side. Feel free to add a ham hock while things simmer but pull it out before blending, or add some chopped ham after blending the soup.

Ingredients

2 Tbsp butter
1 small onion minced/grated
3 cloves garlic (about a Tbsp minced)
salt and pepper to taste
12 oz split peas (yellow or green)
5 cups Chicken stock, veggie stock or water

Directions
Melt the butter over medium heat in a 3 qt sauce pan
Sweat the onions in the melted butter with a pinch of salt for 5 minutes
Add the garlic and sweat an additional minute
Rinse the peas in cold water and pick out any stones that might have slipped into the bag.
Add the peas and stock.
Bring to a full boil for a minute then turn down to simmer for 45 - 55 minutes or until the peas are tender.
Spoon about a cup and a half of the peas without stock out of the pan.
Blend the remaining saucepan contents in a blender or with a stick blender.
Add the reserved peas back in and stir to combine.

Thursday, December 18, 2008

Bonus Recipe: Cabbage Salad with citrus vinaigrette

Brats and cabbage only used up half the head of cabbage we bought so we scavenged the fridge and freezer and made this with the other half.

Ingredients
Half a head of cabbage
1 carrot
2 oranges,
1 tsp Soy Sauce
2 Tbsp Juice from oranges
1/4 Cup slivered almonds
1/4 Cup oil (we used extra light olive because it's what we had but sesame would be great)
2 grilled chicken breasts

Directions
Shred the cabbage and the carrot. I used a knife for the cabbage and box grater for the carrot.
Remove the zest from the oranges and reserve.
Supreme the oranges. Catch the juice in a big bowl while you're doing this and you should get the 2 Tbsp you need.
Whisk Soy Sauce, zest and OJ together, drizzle in the oil while continuing to whisk.
Toss the orange pieces, almonds, carrots and cabbage together.
Add the vinaigrette to the veg and toss to coat.
Serve with sliced chicken over the top.

Notes
One nice thing about this salad is that the cabbage doesn't wilt in the vinaigrette much at all so it's great for leftovers.

Monday, December 15, 2008

Recipe: Veggie and Shrimp Pasta

The gist of this was just throwing some veggies in a pan and cooking some pasta, super easy. You can pretty much interchange any veggies that are "in season" or cheap, I like both ;).

Ingredients
12 oz pasta - noodles, shapes, your pick
2 carrots
1 shallot
1 head broccoli (could use zucchini, peas, asparagus or a sturdy leafy green I suppose)
3 Tbsp Olive Oil divided
2 Tbsp chicken stock
1/2 pound shrimp - 30 count
2 Tbsp grated Parmesan

Directions
Cook pasta per directions on box, or your own method, personally I use a blow torch, j/k, but salt the water, it helps
Mince shallot and sweat with a pinch of salt in two Tbsp olive oil for a minute or two in a big skillet over medium heat
Finely dice the carrot and add to the skillet, cook for about 5 minutes
De-vain and shell the shrimp, toss into the pan and cook until the shrimp are just cooked through, about 3 minutes
Add the pasta, stock, remaining olive oil and cheese to the skillet, toss to coat
Add extra black pepper and cheese to taste, serve

I cooked the shrimp separately and added them to my bowl o pasta as my lovely wife does not dig seafood.

Sunday, December 14, 2008

Menu Time: December 14, 2008

This week's menu features an egg dish because we bought a ton to make cookies, and some sausage and cabbage because I am trying to connect with my German heritage beyond the beer and sausage, but I would recommend beer with that meal.

Sunday
Split pea soup and grilled cheese

Monday
Asparagus and ham frittata (asparagus is definitely out of season but on sale at Sunflower this week)

Tuesday
Steak tacos, rice and black beans

Wednesday
Bratwurst and braised cabbage

Thursday
Leftovers

Friday
Dinner with family (not at our house) - we're taking a bottle of Malbec with us, dinner is better with wine after all.

Saturday
Chicken and pasta in cream sauce

Sunday, December 07, 2008

Menu time December 7, 2008

I'm introducing a new "feature" on Twicebuzzed this week. I'm posting our menu for the week and going to write about the requested recipe later in the week.

So post into the comments what recipe you want to see later this week and I'll get it written up. Here's the menu for this week.

Sunday
Braised Pork Roast, Tortillas, Salad.

Monday
Veggie and Shrimp Pasta

Tuesday
Meatloaf (that is some tasty cow!), Mashed potatoes

Wednesday
Leftovers/pizza night

Thursday
Company holiday party time!

Friday
BBQ Pork Sandwiches, Baked Beans, Apple Sauce