Thanksgiving on Wheels: the aftermath

I hope everyone had a very happy Thanksgiving!

Ours was pretty quiet, with just my in-laws at their house, but it was a nice day. I cooked the turkey, stuffing, bread, apple pie and turnips here. Everything was packed in coolers to take to my in-laws' house. I had the potatoes all peeled and in a tupperware full of ice water. Then there were cans of gravy, cranberry sauce and corn, and a bag of frozen green beans. A pretty basic meal. When we got there I put the foil pans of cooked food in the oven on warm (with some chicken broth added to the turkey and stuffing to keep them moist.) I cooked all the other food as usual. The only thing that didn't work well was the turnips. I don't know if it was the foil pan or the extra steaming/baking time, but they didn't come out well. However, I'm the only one who really eats them so no one else missed it.

All in all it was not too terrible to bring the dinner with us.

Thanksgiving-on-the-go

It appears that I will be cooking Thanksgiving dinner after all. AND transporting it 75 miles.

I'll be posting a menu and timetable for Thanksgiving-on-the-go as I work it out.

Menu Plan November 23-29, 2008

SUNDAY: Beef Paysanne, Spanish Country Bread

MONDAY: Tacos, homemade mac & cheese

TUESDAY: Chicken & dumplings with peas and carrots

WEDNESDAY: meatball sandwiches on homemade Italian rolls

THURSDAY: Thanksgiving dinner! I'm bringing bread, as requested by the hostess

FRIDAY: Salmon burgers, Lidia's Italian Potatoes

SATURDAY: Chicken Fajita Soup, tortilla chips

Salmon Burgers

Makes 4 burgers.

1 can (15 oz) red or pink water-packed salmon, rinsed & drained (about 2 cups flaked salmon)
8 saltines, crushed
1/4 cup seeded, diced red bell pepper
3 TBL miracle whip*
1 tsp lemon juice
4 drops tabasco

Remove skin from salmon and flake with a fork. Mash or remove bones. Add remaining ingredients and mix well. Shape into 4 patties.
Cover a cookie sheet with aluminum foil and brush with olive oil. Place patties on oiled pan.
Bake 25 to 30 minutes at 350 until golden brown.

*To sub for miracle whip, add the same amount of mayo and 1/8 tsp EACH garlic powder, mustard powder, & paprika.

This is based on a recipe in Lickety-Split Meals by Zonya Foco. However, I sub for the miracle whip and bake these rather than frying.

Frugal Grocery Shopping

I had to laugh when I read this article just now: Does Your Frugality Drive Everyone Nuts?

An hour ago, I finished up my grocery shopping at my favorite local supermarket. I had a pretty full cart, and wound up with 10 canvas grocery bags full of food. I got 50 cents back for using 10 reusable bags, by the way! Those bags I bought last January have more than paid for themselves.

Anyway, I had a big stack of coupons with my order, plus my "free" turkey (you get a free turkey each November if you spend over $300 during a certain time period. They calculate this BEFORE coupons--works for me!)

The two men behind me in line rolled their eyes when they saw the coupons sitting there waiting to be redeemed. And because I had a new-to-the-job checker, it took a little longer than usual.

But hey, guys behind me in line--I saved $71.98 in coupons and store savings--I only had to pay $131.46 for $202 worth of food. Not bad for a few minutes of coupon clipping and careful list-making.

Sorry if my frugal ways cost you an extra few minutes this morning. Next time, pick another line.

My husband thinks that ShopRite is going to stop letting me in if I continue to shop like this. But we're enjoying it while it lasts.

Menu Plan November 16-22, 2008

Last Friday I used one of the homemade pizza crusts that I had prepared and frozen. Great option for a fast pizza, along with homemade sauce and some shredded Italian-blend cheese.

SUNDAY: We went to Chinese Buffet.

MONDAY: Spicy Orange Chicken, rice, vegetable

TUESDAY: Ham, eggs and home fries

WEDNESDAY: Tacos, corn, homemade mac & cheese

THURSDAY: Ravioli with meatballs

FRIDAY: Salmon burgers (sides to be determined)

SATURDAY: Beef paysanne, noodles, vegetable

Kitchen Tip of the Day

Microplane zesters are great for getting super-tiny bits of citrus zest that you can use in cooking or baking. But don't use your microplane zester over a tiny bowl (like the one shown in this picture) unless you WANT a big mess and a pile of wasted citrus zest.

Instead, lay the zester on a dinner plate. All the zest will land in the plate, not on your countertop.

Lidia's Italian Potatoes

I got the idea for these from the Lidia's Chicken and Potatoes posted at Barbara's blog. The potato idea looked so good, it seemed a shame to limit it to serving with chicken.

These were definitely a hit. The only problem was that I didn't make enough! I had no idea they'd be this good. Next time, I'll make a bigger batch. They require a little "babysitting" but they're worth it!

2 or 3 small potatoes per person
2 tbl olive oil
1/4 tsp salt
1/4 tsp rosemary

Rinse and dry potatoes. Leave skins on. Cut potatoes in quarters.
Toss potatoes in a bowl with olive oil and salt.
Heat a heavy skillet over medium heat until it is hot. Pour in potatoes and scrape all the extra oil out of the bowl. Don't turn potatoes for the first 5 minutes.
Stir potatoes and cook another 5 minutes.
Add rosemary and turn potatoes.
Cover and cook 7 minutes.
Stir, cover and cook another 7 minutes.
Stir, cover and cook 10 more minutes.
Stir and cook 10 minutes UNCOVERED.

Menu Plan November 9-15, 2008

SUNDAY: Hawaiian chicken, rice, green beans

MONDAY: Pork roast, either with caramelized onions or Hoisin-Molasses sauce; Lidia's Italian Potatoes (from Barbara's recipe, but without the chicken), vegetable

TUESDAY: Pot roast, noodles, gravy, corn

WEDNESDAY: Chicken piccata, rice, vegetable

THURSDAY: Spaghetti

FRIDAY: Undecided--possibly the baked whiting that we didn't have this past week

SATURDAY: we'll be celebrating my dad's birthday. Mom's planning to serve Ham and Cabbage (boiled smoked ham, butt half)

Menu Plan November 3, 2008

SUNDAY: Mexican Steak on the grill, Alfredo noodles, skillet corn

MONDAY: Roast chicken, baked potatoes, mixed vegetables

TUESDAY: Tacos (choice of hard or soft shell), macaroni and cheese

WEDNESDAY: Swiss Chicken Melt, rice, green beans with almonds

THURSDAY: Spaghetti, of course!

FRIDAY: Baked whiting, sides "to be announced"

SATURDAY: We hope to have friends over for dinner; not sure yet what we will serve.

Cooking with Alicia & Annie: Asiago Cheese Bread

Today I made the Asiago Cheese Bread from Alicia's Recipes. I am addicted to the Asiago Cheese Bagels at Panera, so I was hoping that I could learn to make some Asiago bread at home. Even with the pricey cheese, it's easier on the budget to make my own.

Find my version of the recipe along with photo and nutrition information at Cook and Count.

Joy's Sugar Cookies

I got this recipe about 15 years ago from a cyber-buddy named Joy, and these have been a staple in my home ever since. These cookies are super-easy and really delicious!

You'll find this recipe at my new website, Cook and Count!

Cracker Barrel Hash Brown Casserole

Get this recipe with nutrition facts and photo at Cook and Count!

Monday Menu, October 27, 2008

SUNDAY: Mark's Pot Roast (that's definitely a "keeper"--it's a great way to make a cheap cut of meat taste expensive!), noodles, gravy, mixed vegetables, Outback Steakhouse bread

MONDAY: ranch-breaded chicken tenders, hash-brown casserole, salad, peas rustica

TUESDAY: Teriyaki pork, brown rice, green beans

WEDNESDAY: roast chicken, stove-top stuffing, vegetables

THURSDAY: spaghetti and meatballs

HALLOWEEN: hot dogs and mac & cheese, Chicken Fajita Soup (We usually have at least one extra child and one extra grownup, so it will be sort of a "buffet" thing here.

SATURDAY: I have an SFO meeting all day. Looks like it might be a pizza day.

Looking ahead to Sunday: a request has been made for a Loaded Baked Potato Bar. Sunday might be a good day for that!

Sunday breakfast and dinner recipes

I bought a chuck roast the other day intending to cube it up for stew. But I decided to look around for other ways to use the chuck roast. This recipe for Slow Cooker Beef with Root Vegetables looks good! This might be our Sunday dinner along with some Portuguese Easter bread. Or maybe this version of pot roast!

MARK'S POT ROAST

3 lb. chuck roast
Olive oil as needed
Salt and pepper to taste
1 pint beef stock
1 cup red wine
1 tablespoon tomato paste (optional)
2 bay leaves
Chopped thyme, rosemary and parsley to taste
4-5 red potatoes
4 large carrots
20 pearl onions or 2 medium Spanish onions
4 cloves garlic, chopped

Take the widest covered pot you have and place it on the stove on high heat. Brush the roast with olive oil and sprinkle both sides with salt and pepper. Add oil to the pot, wait till it starts to smoke and sear the roast on each side until browned. Remove the roast, add the wine and deglaze the pot, scraping the browned bits off the bottom, as the wine comes to a boil. Add the stock and tomato paste, return it to a boil, and then reduce it to a simmer. Add salt, pepper, bay leaves, thyme and rosemary. Add the meat back into the pot and cover. Place the pot in a 350 degree oven or maintain it at a very gentle simmer on the stovetop for two hours. Meanwhile, peel and cut the potatoes into quarters and place them in a bowl of water to prevent them from browning. Cut the carrots into large chunks. Peel the pearl onions and leave them whole or peel and quarter the Spanish onions. At the 90 minute point add all of the vegetables and garlic. Cook for another half hour or until the vegetables are tender. If it takes a little longer than two total hours that's fine. A little extra cooking time will not harm the meat. Add the chopped parsley just before service.

Deborah just posted these Cinnamon French Toast Cups over at her Tast.ie food blog! I HAVE to try these. I've been meaning to do the French Toast Cups anyway, and this cinnamon version...how can you miss?

Cinnamon French Toast Cups

(makes 8)

• 3 eggs
• 2 fl. oz / 1/4 cup milk
• 1 tbsp vanilla extract
• 3 tbsp sugar
• 3 tbsp melted butter
• 1 tsp cinnamon
• 5 slices bread, cubed

Pre-heat oven to 200C/400F

Whisk the eggs with all the ingredients except bread. Once well combined add the bread and toss to coat. All the liquid should be soaked up.

Spray a muffin tin with cooking spray or butter 8 holes. Spoon the bread mixture into each muffin hole.

Bake for ten minutes until cooked through and slightly crispy on top. Glaze and serve.

For the glaze:

• 1/2 cup powdered/icing sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tbsp milk

Whisk all ingredients together until smooth. Pour over toast cups.

Citrus Chicken with Carrots

I used to make this ALL the time when Big Brother was a little kid. It's great with rice. I can't even think of how long it's been since we've had this, and I don't know that my younger 2 kids have ever eaten it! I'm glad I still had the recipe.

Get the recipe, with photos and nutrition information, at Cook and Count.

Cooking with Alicia & Annie: Amish Cornbread

Tonight I thought cornbread would be a nice addition to the Taco Skillet we were having for dinner. I'm a fan of corn muffins, and am always in search of the Perfect Corn Muffin. But sometimes muffins are a pain. You have to have the little Muffin Papers, and there are always drips on the muffin pan. Cornbread is just like a big muffin without the hassle.

I found a recipe for Amish Cornbread at Alicia's Recipes.

1 c. sifted flour
1/4 c sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening, melted and cooled

Instructions
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

The only change I made to this recipe was to use an 8-inch round pan rather than square, because my square pans have gone, full of treats, to a friend's house.

I had a little technical difficulty when I poured the melted shortening, which was, I guess, not cool enough, into the cold milk and beaten-egg mixture. That was a mess. The shortening immediately solidified in little pieces. So I put the whole bowl into the microwave to warm it up and stirred it until it was smooth(er).

The texture if this cornbread was very cake-like. It was a moist, smooth texture with a fine crumb. But the cornbread itself seemed to be "missing something." I think it might be good with butter instead of shortening--so I'll try this again.

This post is an entry in the Amanda's Cookin' "Cooking with Alicia & Annie" Contest.

Menu Plan October 20, 2008

SUNDAY: Dinner at a ceremony for an Eagle Scout from our troop

MONDAY: Barbara's Crunchy Chicken & Rice Casserole (I have lots of leftover rice and some leftover crunchy noodles from Saturday night's Chinese-food run...this will be a great way to use those up. I'll be using the Cream of Whatever soup mix as the base for this.

TUESDAY: Taco Skillet, corn

WEDNESDAY: Hawaiian Chicken, rice, green beans

THURSDAY: Spaghetti

FRIDAY: Homemade pizza OR Shrimp & Scallop Creole; if I skip the sausage I can have a meatless Friday dinner....

SATURDAY: Burgers with pepper-jack cheese; tater tots

Note to Self: Ideas for Next Week's Dinners

Barbara's Crunchy Chicken & Rice Casserole

Spaghetti on Thursday, of course, because it gets UGLY around here if I deviate from that routine!

Hawaiian Chicken & rice

Easy dinner with easy cleanup needed Tuesday since Cub Scouts come here at 7

Do we need a dinner plan Sunday?

We have Tater Tots! They would be a good side for....um....maybe burgers on Saturday.

Skillet Taco

Cream of Whatever Soup Mix

2 C powdered milk
3/4 C cornstarch
1/4 C instant chicken bouillon granules
2 t dried onion flakes
1 t crushed dried thyme
1 t basil - crushed dried
1/2 t pepper

1/3 cup mix and 1 1/4 cup water

Source