Friday, March 19, 2010

January 18-31, 2010

Tuesday 1/19 - Hamburgers with Sweet Potato Pie was wonderful. We had pickles and used really good fresh ciabatta buns. Delicious supper ruined by Greysen getting the flu two hours later. Which meant that for the first week of our experiment we all ate a lot of soup – canned soup, because we didn’t have any of the homemade frozen kind just yet!

Thursday 1/21 - Coq Au Vin - while somewhat of a feat to make, was well worth the effort. Very interesting and different flavors. Paired this with homemade whole wheat macaroni with oil butter.

Tuesday 1/26 – Salmon pasta with cream sauce was as I had hoped - just like something I had at a restaurant in Italy! Delicious and light.

Sorry, this is Allen’s secret recipe, but we do use fresh, lean ground beef and a mix of spices & oil made in the Magic Bullet.

Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
½ cup milk
½ cup melted butter
½ cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned. Serves 6 to 8.
*Recipe from Diana Rattray, Guide

Coq Au Vin
3/4 c. dry red wine
1/2 tsp. salt
Coarsely ground black pepper
1 bay leaf
1-1/2 pounds boneless, skinless chicken, chopped
4 oz. bacon
3/4 c. finely chopped onions
3/4 c. finely chopped carrots
3/4 c. finely chopped mushrooms
3 Tbsp. vegetable oil, divided
1/4 c. all-purpose flour
3 c. chicken broth
1 Tbsp. tomato paste
Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 Tbsp. drippins in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 min. Remove vegetables from pan. Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 1-1/2 Tbsp. oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat, cover and simmer 45 min. Crumble bacon on top of each serving bowl. Serves 6.
* I believe this is from Julia Child – my mom passed it on to me.

Homemade Macaroni
1 cup all purpose flour
¾ cup whole wheat flour
2 eggs, lightly beaten
Sift the flour and a pinch of salt into a mound on a counter. Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water. Shape the dough into a ball and let rest for 15 minutes. Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out tagliatelle, lasagne, etc.
*Recipe from The Silver Spoon.

Salmon Pasta With Tomato Cream Sauce
4 tablespoons olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
4 salmon fillets, skin removed, chopped (can cook from frozen)
salt and pepper to taste
2 cup cream
4 tablespoons tomato paste (or tomato sauce)
2 dashes of chili pepper
whichever pasta you like, cooked
Heat olive oil in a large pan over medium heat. Add the onions and garlic and cook until slightly soft. Add the pieces of chopped salmon. Cook about 5 minutes, turning pieces often. Season with the salt and pepper. (At this point you should also start boiling your pasta). Stir in the cream. Add the tomato paste, and blend together. Simmer until salmon in fully cooked. Season again with salt and pepper (if desired). Serve over pasta and enjoy! Serves 4
*Recipe from Marisab / All my dishes on

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