Meal Plan for the week of September 20

I will try to be more active...life is busy around here :)

Monday- Apricot Glazed Pork Tenderloin, butternut squash

Tuesday- Butter Chicken and rice

Wednesday- Turkey meatloaf, smashed potatoes, spinach

Thursday- leftover night, apple crisp for dessert

Friday- Kung Pao chicken and rice

Saturday- BBQ with North Coast Parents, have to bring a dessert :)

Sunday- Parmesan and Red Pepper Crusted Tilapia, sweet potato fries

Menu Plan for the Week

Sunday- Caramelized onion and pancetta pizza, salad

Monday- Spinach and Sun Dried Tomato Penne Bake, salad

Tuesday- Skirt steak w/ Poblano relish, beans and rice

Wednesday- Thai Chicken Coconut Soup over rice


Thursday- Chicken Tostada Salad

Friday- Jambalaya

Sunday- Tilapia, someway :)

Cherries with Cinnamon Dumplings

We had our cat sitter over for dinner last night as a thank you for watching our fur babies.  We did a spur of the moment trip to the Seattle area to visit my brother and sister and in law.  We had a wonderful time and our cats survived.  I think they are getting used to our long vacations.  Anyways, guest over calls for a nice dessert instead of the usual popsicles and light ice cream.  We all really liked the cherries and I loved the texture of the dumplings.  You don't want to over mix your dumpling batter and you don't want to under/overcook them either.  Give it a good 10 min and lift the lid and touch the dumplings.  If  they are dry and set, they are done.

Cherries with Cinnamon Dumplings
from Everyday Food, Fresh Food Fast

Serves 6

• 2 bags (16 ounces each) frozen dark sweet cherries
• 1/3 cup plus 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 1 cup all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup whole milk
• Ice cream, for serving (optional)

1. Combine cherries and 1/3 cup sugar in a large skillet. Bring to a boil over high heat. Reduce heat to medium-high; simmer rapidly until syrupy, 8 to 10 minutes. In a small bowl, combine cinnamon and remaining tablespoon sugar; set aside.
2. Meanwhile, in a medium bowl, stir together flour, baking powder, and salt; gradually stir in milk, mixing just until a wet dough forms.
3. Reduce heat to medium-low. Spoon tablespoons of dough (you should have about 18) over simmering fruit; sprinkle all with cinnamon-sugar.
4. Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes. Serve warm, with ice cream if desired.

Chili, Yum!

Fitting I should start with this meal since it is David's favorite. I think it was one of the first dishes I ever cooked, way back in high school.  It's adapted from a recipe in a Neiman Marcus cookbook and the recipe was originally called The Chili that Saved Christmas. I have since added corn, black beans, substituted ground turkey for the beef.  The corn adds a really nice texture as well as beautiful color.
It requires a good can opener and a cold day helps, too.  Serve it with cornbread, either from scratch or I like the Krusteaz mix. Don't use Jiffy. Save your 33 cents and by something with a bit more flavor. 

Top off your chili with some shredded cheese, sour cream, red onion, more Tabasco...

Chili (serves 6)
1 tbsp vegetable oil
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, chopped
1 lb. ground turkey
2 tbsp chili powder
1 tsp cumin
1 tsp oregano
cayenne, use at your discretion
1 14oz can tomatoes, diced
1 6oz can tomato paste
1 small can green chilies
1 14oz can kidney beans
1 14oz can black beans
1 14oz can corn
Salt, pepper, and Tabasco to your taste

Saute the onion, bell pepper, garlic in vegetable oil over medium-med high until the veggies begin to soften. Add your ground turkey and season with chili powder, cumin, oregano, salt and pepper, and cayenne (if using), breaking up the turkey as you cook. Once turkey is browned, add tomatoes and green chilies. Stir and bring to boil.  Lower heat and add both beans, corn.  If it seems too thick, add 1/2 cup water.  Simmer for 30 min, stirring occasionally.  Taste and add salt, pepper, Tabasco according to your liking.  Serve warm with shredded cheese.

Week of September 6, 2010 Meal Plan

Monday: Chicken/Zucchini Salad 

Tuesday: Stuffed Bell Peppers

Wednesday: Spinach, Red Pepper, Feta Quiche and salad

Thursday: Chili and cornbread, cherry with cinnamon dumplings and ice cream for dessert

Friday: Leftover night

Saturday: Cashew Chicken and rice

Sunday: Baked Penne with Spinach and Sun Dried Tomato, half batch (one to deliver to new mom in parent group)

For Fun:
Strawberry/Raspberry Freezer Jam

I'll try to add photos, reviews, and recipes for those that don't have linkies. Meanwhile, enjoy :)