Sunday, March 27, 2011

Week 87—left-over plan

Monchicken something. Fingers or pepper-lime depending on mood.
Tues –  Stacked Chicken Tostadas and Corn Tart (Simply Mexican p56, 83)
WedsPasta puttanesca
Thurs Grilled sausage &veggie foil pack
Fri Fish tacos (Simply Mexican p39) w/beans & greens
Altspizza; chicken alphabet soup with biscuits
Was gone half of last week, so happily this means I get to use most of last week's menu plan. Almost done weaning my 3-year-old off post-tonsillectomy pudding-diet. Still trying to find an opportunity to make Greek yogurt. I keep using the ingredients before getting to the recipe. Happy cooking.

Sunday, March 20, 2011

Week 86--In the mood

MonBeef stir-fry w/broccoli, red peppers, etc.
Tues –  Stacked Chicken Tostadas and Corn Tart (Simply Mexican p56, 83)
WedsPork Piccata (Parents) w/peas & mashed potatoes
Thurs Grilled sausage & veggie foil pack
Fri Fish tacos (Simply Mexican p39) w/beans & greens
Altsgoulash; french toast & fruits
I'm posting. This means nothing for how consistent I'll be about it. Just trying to find a groove. In love with my new "Simply Mexican" cookbook. Tostadas this week! Happy cooking.

Fish Fry

Found a good, possibly even great tilapia recipe. It has a really nice lemon-mayo-parmesan sauce that broils with the fish. The kids even ate it.

I've recently found several good recipes at I'm just not in an epicurious time of life. I look at the recipes they have and by the 14th ingredient I'm moving on. If I don't have time to read the recipe, I doubt I'll want to take the time to make it!

Wednesday, March 16, 2011

Irish Soda Bread

It's late. But other than green milk the leprechans are sure to leave tomorrow I want to do something to get a "taste of St Patty's Day." Here's the recipe I'm going to make:

Update 3/23: I've just made this for the second time in a week. It's wonderful! The cook time is at least 10 min longer than stated. I use currants instead of raisins and about half the caraway seeds be/c I like them...sort of.


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 2 cups 2% milk
  • 1/2 cup butter, melted
  • 1-1/2 cups raisins
  • 2 tablespoons caraway seeds, optional


In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and caraway seeds if desired.

Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.

Monday, March 14, 2011

Pretzels for Lent

Indeed. Pretzels done the Catholic way are the topic of this post. In great quantity, you say? No....for LENT!

My daughter brought this recipe home from her Sunday school program. They're easy and tolerant. For example, mine rose for 4 hours because I couldn't get to them, and one batch cooked nearly 2x as long as they should have because I turned off the oven but forgot to remove them. All edible still. I just recommend that you tuck the "arm-ends" under or they look a little, um, unappetizing when baked.

As my daughter summarized: They weren't the best, but they were pretty good and I liked making them.

Recipe and story, courtesy of Creative Communications for the Parish (c).

"Many years ago, an Italian monk made a simple bread to remind his brother monks that Lent was a time of prayer. He rolled bread dough in strips and shaped them in the form of arms crossed over the heart in a prayerful gesture. These little breads were called bracellae, the Latin word for "little arms." From this word came the German word bretzel, and our word pretzel."

1 1/2 c warm water
1 pkg active dry yeast
1/2 t sugar
1/2 t salt
4 1/2 to 5 c flour

1 beaten egg
coarse (kosher) salt

Pour water in bowl. Stir in yeast, salt and sugar to dissolve. Mix in flour and form a ball. Knead. Let rest 1 hour. Roll dough into strips about 1/2in x 6in, or to desired size. Fold into pretzel shapes and place on lightly greased cookie sheet. Brush lightly w/egg and sprinkle w/salt. Bake 425 for 15 min. Makes 2 1/2 dozen.