menu plan monday ~ february 22, 2010

Saturday, we had snow in shady places around the yard. Sunday, the snow was gone. That’s what two days of over 50 weather will do for you. Love it!

miscanthus

I made the menu last week, but changed a few things before posting to make it work for what the week actually holds.

Monday
Cheeseburger Soup I’ll use this recipe, but leave out the pepper for my family’s taste.

Tuesday
Eat Out

Wednesday
Chicken Piccata
Mashed Potatoes
Steamed Green Beans
Corn

Thursday
Hearty Lentil Soup
Homemade Bread

Friday
Shrimp With Capers and Dill
Rice
Steamed Sugar Snap Peas
Corn

Saturday
Fridge Food

Sunday
Pork Tenderloin in the Slow Cooker
Mashed Potatoes
Corn / Peas
Green Salad

You’ll find more menu and recipe ideas at Menu Plan Monday.

~~Rhonda

slowly but surely

I’m waiting for spring. How about you? It’s coming, but not soon enough for me. The maple trees have been budding for several weeks. Today we had a high of 55* or so. I left the house for the first time in two weeks and took a few pictures around the yard.

maple buds

It looks rather barren until you look more closely.

fenced garden

There are daffodils coming up all over the yard.

daffodils

daffodils

daffodils

daffodils

Even in the few patches of snow that are left in the shadier areas, there are green shoots poking through the ground.

spring

The wild garlic is greening up.

snow

Soon, no more snow. And then I’ll be happy.

miscanthus 'Morning Light'

~~Rhonda

anadama bread

One of my favorite Christmas gifts was the book The Bread Baker’s Apprentice. The first recipe I tried was Anadama Bread. Made with cornmeal, it makes wonderful toast.

Anadama bread

The bread requires an overnight soaking of the cornmeal which I’ve never done for a bread recipe before. It also asks for 4 oz. light molasses. All I had on hand was dark molasses, so I used 2 oz. molasses and 2 oz. light corn syrup. There was no molasses taste in the bread, at all.

You can find the recipe at Apple Pie, Patis, & Pate .

Great texture to this bread and it does make wonderful toast.

~~Rhonda

PS, have I ever told you homemade bread is better than store bought? πŸ™‚

macro monday ~ february 15, 2010

The theme for the flickr group Macro Mondays for Monday, February 15, was “heart’s desire.” I used a Valentine card and a chocolate covered strawberry for two photo submissions.

Sugar outlines a heart on top a Valentine card.

heart's desire

The chocolate covered strawberries were delicious. I took about 30 pictures to get one I liked well enough to submit. No, I did not eat 30 chocolate covered strawberries…

Valentine treat

Normally, I would submit up to five photos to Macro Mondays, but I was coming off a weekend of a stomach virus, and didn’t feel like taking more photos. Next week’s theme hasn’t been posted yet, but I’m looking forward to finding what it will be!

~~Rhonda

chicken and dumpling soup

Chicken soup is one of those recipes you can fudge to your heart’s content. Use what you have, substitute, leave this out, add that.

chicken and dumpling soup

Yesterday I wanted to make chicken and dumpling soup. Instead of following the recipe I found online, I put together my own combo. Near as I can remember, the following is what I used.

Chicken Soup

  • 2 large boneless skinless chicken breasts [Whole chicken, chicken pieces, or turkey can be used.]
  • 6 boneless skinless chicken thighs
  • 2 T. dry onion [May use fresh onion, diced, if you have it.]
  • Enough water to cover the chicken when it has been placed in a large pot.
  • 2 bay leaves
  • 1 tsp. dry basil
  • 1/4 tsp. dry thyme
  • 3 garlic cloves, minced [Fresh garlic is better than powdered garlic, but use that if it’s all you have on hand. If you use garlic SALT, reduce the amount of salt added.]
  • 2/3 c. fresh celery Β If you don’t have any on hand, use 2 tsp. celery seed.
  • 2/3 c. carrots, sliced (or a can of carrots, not drained)
  • Optional, an undrained can of whole or creamed corn. It adds a sweetness that is delicious.
  • salt and freshly ground black pepper to taste
  • Additional water (or chicken broth) to add to the pot to make room for the dumplings to cook
  • 1/2 c. chopped parsley, added at the end, after soup is removed from heat.
  • Optional, but delicious: Add 1 c. cream to the pot after removed from heat. Stir well.

Dumplings

  • 2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 c. mik

If you don’t want to make dumplings, you can add noodles, fresh tortellini, or cooked rice to the soup.

Place the chicken in a large stock pot and add enough water to cover the meat. Add the onion, bay leaves, basil, thyme, and garlic. Bring to a boil, cover and turn down to a simmer. Simmer for 20 minutes.

Remove the meat and let it stand in a bowl. While it cools, add the carrots, celery and salt to the liquid in the pot, and bring to a boil. Reduce heat and simmer 15 minutes. Don’t add the chicken back until the dumplings have been cooked.

Mix the dumpling dough. Place the flour, baking powder and salt into a small bowl. Mix well. Add the milk and stir until well combined. If too wet, add a dusting of flour and stir it in. Add the dumplings, one at a time, to the boiling liquid. I drop them by teaspoonfuls. They will expand a bit as they cook. I add a cup of water at a time to the pot until the dumplings have room to cook. The dumplings can be rolled thin and cut with a pizza cutter. Toss them in a bit of flour before adding them to the water so they don’t stick together.

dumpling dough

Simmer the dumplings for ten minutes, uncovered, stirring occasionaly, then cover and simmer for 10 additional minutes.

chicken and dumpling soup

While the dumplings are cooking, dice the chicken. Add to the soup pot when the dumplings are cooked. Stir and heat through. Remove bay leaves, add parsley and freshly ground pepper to taste.

2025 / Fifteen years later, and we are still making this soup on a regular basis. I edited the recipe a bit to reflect the few changes I have made. Sometimes we make it with fresh cheese tortellini instead of dumplings. Enjoy!

~~RhondaΒ  πŸ™‚

menu plan monday ~ february 15, 2010

This morning we were greeted by gray clouds and more snow. Somewhere out there, the crocus are waiting to bloom.

back yard

I hope you enjoyed your Valentine celebrations. I was sick over the weekend with a yucky stomach bug, but I finally enjoyed a few Valentine treats late in the afternoon on Sunday…and had a few today.

Valentine treat

Because I’m still feeling a bit queasy (and now DD seems to be coming down with the bug), I’m planning a nourishing, easy to stomach soup for supper. We’ll see how the rest of the week goes…

Monday
Chicken and Dumpling Soup

Tuesday
Baked Salmon
Boiled red potatoes
corn
green salad

Wednesday
Parmesan Crusted Pork Chops
Polenta
Steamed Sugar Snap Peas
Spinach Salad with Pears and Walnuts

Thursday
Zucchini and Bow Ties
Homemade Bread

Friday
Roasted Broccoli with Shrimp
Stir Fry Pine Nuts with Peas and Corn
Romaine Salad

Saturday
Fridge Food

Sunday
Seafood Casserole Check back…I’m sure I’ll be revising this recipe…
Steamed Sugar Snap Peas
Homemade Bread
Michigan Salad

You’ll find more menu and recipe ideas at Menu Plan Monday.

~~Rhonda

does anyone else collect pie plates?

My first memory of pie is my Grandma Ruth’s pies and the glass pie plates she used to bring her yummy pies to family reunions. The tops were decorated with cutting lines, punched with a fork, and sprinkled with sugar before baking. I loved those pies. Even as a child I was captivated by that sparkly sugar. Did I ever tell you how much I love glitter???

See, just like Grandma used to make. Forked and glittered…I mean sugared…and ready to pop in the oven.

The above is in a disposable plate as it was made for a bake sale. Here are two pies ready to pop in the oven, made in two of my pie plates. I can just about guarantee that the one in the back has peaches in it because that’s the red pie plate I always use for peach pie. πŸ™‚ And those cinnamon roses to the right…oh, yum!

ready to bake

Anyhoo, I’ve been collecting pie plates for years and I think it’s all Grandma’s fault. The first ceramic plate I ever received was a wedding gift in 1977. The second plate I obtained was purchased at Branson, Missouri, when I and the ladies from my church took a field trip there. That was sometime in the early eighties…rough estimate…not sure just when we went down there…After that, I began picking them up at craft fairs, while on vacation, as gifts, etc. I am sure I have 10 or more that aren’t shown in these pictures. There isn’t enough room to display them all. They sit on pegs in the kitchen. To get one down, I have to have someone climb on the counter…not entirely convenient, but they *do* look nice up there.

That empty space on the left must be for a pie plate with a pie in it… The plate with the flowers came from a potter at a Rendezvous. I have several plates from the same potter, though I don’t know his/her name. The tree pie plate was a gift from a dear friend. She loves trees. There’s more to that story that I won’t share here, but, girlfriend, you know who you are. Much love. The doily plate is the one I picked up in Branson when my Bible study ladies took a field trip there.

pie plate collection

Many pie plates are in browns, greys, muted blues. I’m always on the lookout for something in a different color, like the pink one in this photo. One of my favorites.

pie plate collection

I found the brown one somewhere in Tennessee while on vacation. And isn’t the little kitty plate cute? Yes, I’ve made little pies in it. The dark wine red plate is one of my favorites for peach pie.

pie plate collection

More Rendezvous pie plates in this picture. And the one on the right is a dark hunter green.

pie plate collection

Here are three of my five or six Christmas pie plates. I put them up for the holidays.

pie plate collection

The one with the blue painting inside the rim was a gift. The next one I found at the Cedarhurst Craft Fair. I love the detail of the hand painted design. I usually get a lot of comments on the next one, which I bought in Kentucky somewhere. People seem to like the swirls and the mix of colors.

pie plate collection

In this picture, you get an idea of how the pegs that hold the pie plates and the curtains run over the cabinets as well as over the windows. To the right, they also run over the refrigerator. The ceiling is 12′ high, by the way. Our kitchen was, at one time, an enclosed back porch. One reason I had to paint the ceiling blue. πŸ™‚

ceiling snowflakes

And they aren’t just for pie. We make corn bread in them.

dd's cornbread

And apple cake.

apple cake

Just to mention a couple of things. I use the plates a lot. Seems there’s no sense in having them, if they aren’t used.

When we moved into our current home, my friend Liz made this counted cross stitch for me. She knows I love to bake pie. πŸ™‚

the pies have it

Here’s my Grandma (on the right) and her sister Iva as they peeled apples together. Both have since passed away, but pie plates will always remind me of Grandma.

Iva and Ruth peeling apples

~~Rhonda

tacoritos

Tacoritos…delicious. The entire family gave them a big thumbs up. πŸ™‚

tacoritos

Not hard to make, at all. If your family and/or friends like tacos, burritos, Tex-Mex, etc., they will enjoy this. And I must say, as good as they were, they were even better the next day. Next time I make them, I will consider baking them ahead of time, then reheating in the oven or microwave to serve.

The original recipe, as far as I can tell, was a prize winning recipe at Taste of Home. I’m not a member of the site, so couldn’t access the recipe. I found it on the Noble Pig site, where it had been adapted a bit. I adapted it a little more, so here’s my version.

Tacoritos

3 T. butter
3 T. all-purpose flour
3 cups water
1 T. chili powder [Original recipe called for 3 T. chili powder…I used one tablespoon and added 2 T. cumin for a little less heat.]
2 T. ground cumin
3 cloves garlic, minced
1 T. dry onion flakes (or you can use fresh onion, diced, 1/2 c. – 1 c.)
1 lb. ground beef [I used the leanest available.]
1 lb. bulk pork sausage [I used Jimmy Dean regular.]
1 16 oz. can refried beans
8 flour tortillas (8 inch)
3 c. (12 oz) shredded Monterey Jack cheese [I used sliced pepper-jack and sliced provolone, as that’s what I had on hand.]

In a large saucepan, over medium heat, melt butter. Whisk in flour until smooth. Allow to cook for a minute or two to cook the flour.

Whisk while gradually adding the water. Bring to a boil; cook and stir until thickened. Stir in chili powder, cumin, minced garlic, and dry onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

In a large skillet over medium heat, cook the beef and sausage [and onion, if using fresh] until meat is no longer pink; drain. Stir in refried beans; heat through. You can make the filling with beef only, if you like, but I must say that the addition of sausage to the filling is much better than beef alone.

meat filling

Spread 1/4 cup sauce in a greased 13 x 9 baking dish.

ready the pan

Spread a tablespoon of sauce on a tortilla; place 2/3 cup meat mixture down the center. Top with a 1/4 cup cheese.

didn't have any shredded cheese...

Roll tortilla and place seam side down in prepared dish. Repeat until eight tortillas are done. My pan isn’t quite 9×13, so they are rather crowded.

barely fit eight

Pour remaining sauce over the top; sprinkle with remaining cheese. I used slices, as that’s what I had. Worked just fine.

ready to bake

Bake, uncovered, at 350 degrees for 20 minutes or until bubbly and cheese is melted.

tacoritos

After 20 minutes, I turned the oven off and left the tacoritos in the oven until DH came home from work…maybe 30 minutes. They were perfect.

~~Rhonda

stir fried shrimp

quick and easy supper

Last night’s supper was quick and easy. The rice took the longest to cook at 20 minutes.

Check this link for the recipe for Pan Seared Shrimp I started with, from Gina’s site. She has a lot of recipes worth perusing.

I stir-fried our shrimp and used the following ingredients.

14 oz. bag frozen medium size shrimp, thawed and thoroughly dried
2 tsp. olive oil
salt and freshly ground pepper to taste
sprinkle of red pepper flakes
1/4 tsp. parsley flakes

Gina’s recipe called for more shrimp and a 1/4 tsp. crushed red pepper. That was too much red pepper for my family, so I cut it way back. If you like heat and are used to using lots of red pepper, you’ll probably want to follow Gina’s recipe more closely than I did.

Stir frying is quick and easy. I started the rice, waited about ten minutes, then cooked the pea pods first as they take a bit more time than the shrimp. I used the same wok, without cleaning, for the shrimp after the veggies were done.

Heat the oil in a wok (or large skillet), add the shrimp and stir and toss until they begin to look done. Just takes a few minutes. Add the rest of the ingredients and cook for a minute longer. That’s all it takes. The shrimp had the tiniest bite of heat. DD and I loved them. DH gave them a “passing grade” which means he is happy to see them on the menu again.

The pea pods are easy to make and delicious.

Add a teaspoon of olive oil to the wok. Add the pea pods and stir and toss until they begin to turn bright green with fried bits down the sides. Add salt and pepper to taste. When the pea pods are almost done, add halved cherry tomatoes and cook for one more minute. Serve. Sometimes I add some tamari at the same time I add the tomatoes for a richer flavor. If you don’t have tamari, you can use regular or low-salt soy sauce, though the veggies are delicious with just a touch of salt and pepper.

~~Rhonda

birthday girl

Twelve years and a day.

happy birthday!

Our son and daughter-in-law came to help celebrate. We played Apples to Apples and a few rounds of Scattergories while we waited for supper to be done. DD asked for Cheesy Potato Sausage soup for her birthday meal. I also made bread and some pepperoni and cheese rolls for DS who doesn’t care for soup.

favorite family game

Twelve candles. Not sure how she got to be that old this fast.

got 'em all

Her sister-in-law made this cute Softsquatch for DD.

Softsquatch!

It’s two days later…today we had a snow day. Watched movies, DD cleaned her room and sorted through all her clothes. We had shrimp for supper and cake for dessert. Not much birthday left…

the remains of the day

~~Rhonda