What's Cooking...Week of 3/19

[zackaboo]

Before I head to the grocery store and then the kitchen, I thought I would post my menu plans for the coming week.

Sunday
Pide with Yogurt Dip - CL J/F '06
Grilled Marinated London Broil - CLBB (Sara Moulton)
Roasted Baby Spring Vegetables - CL March '06

Monday
Spicy Shrimp and Spaghetti Aglio Olio - RR
Garlicky Green Beans - CLBB (Jewel)

Tuesday
Upside Down Pizza Casserole
Salad

Wednesday
Thai Tofu and Squash Curry - CLBB (Natasha)
Toasted Coconut Rice - CL

Thursday
Leftovers

Friday
Asian-Style Meatloaf - CL March '06
Gingered Broccoli - MW Low-Fat Fav
Potato Wedges

[jroseanne]

Here's my plan for this week:

Sunday - Baked Salmon with Dill (CL 8/05) with wild rice and Sauteed Cabbage (BC)

Monday - Pork with Beans and Sausage (Cover and Bake) with dinner rolls

Tuesday - Perfect Roast Chicken (BC) and Herbes de Provence Oven Fries (RR)

Wednesday - Steak with Mushrooms, Creamed Spinach and Potatoes Lyonnaise (CL 11/05)

Thursday - Chicken Cordon Bleu (CL 12/05) and Lemony Broccoli (CL 7/05)

Friday - Mediterranean Tuna Sandwiches (CL 5/05) and Sauteed Asparagus and Snap Peas (BC)

[NewMrsG]

Here's our plan:

Sunday:
Layered Creamed Spinach Meatloaf - CLBB
Sweet Onion Bake - ?
Maple-Glazed Carrots - Vegetables Every Day

Monday:
Salmon Stuffed Pasta Shells - National Pasta Association
Grandma's Secret Salad - Recipezaar

Tuesday:
Shrimp and Feta Greek-Style Pizza - Recipezaar
Caesar Salad

Wednesday:
Italian Quesadillas - Giada
Red Leaf Lettuce, Watercress, and Cucumber Salad with Buttermilk Dressing - Gourmet

Thursday:
Bowties with Sausage, Tomato, and Cream - Recipezaar
Salad of some sort

Misc
Loads of Blueberries Coffeecake - Sara Moulton

[tidee]

so far i only do it up special on sunday. we had:

Yogurt and Granola Parfaits with Blueberry Sauce -- American Pofile Mag
Chicken-And-Cornbread Casserole -- SL
Southwest Twice-Baked New Potatoes -- SL
Apricot-Glazed Roasted Asparagus -- CL
Uptown Banana Pudding Cheesecake -- SL

yum yum! it all turned out great.

[Terrytx]

Back home and back to it

Sun:
Turkey and Bean Chili-CL-3/06

Mon:
Chicken Enchilada Casserole-CL-3/06

Tue:
Cuban-Style Red Beans and Rice-CL-3/06
Black Pepper Corn Bread-CL-3/06

Wed: leftovers

Thur:
Chipotle-Orange Chicken Cutlets-CL-4/06
Marinated Vegetable Salad with Queso Fresco-CL-4/06

Fri:
Noodle Salad with Shrimp and Mint-CL-4/06

Sat:
Mongolian Hot Pot-CL-4/06

Misc:
Walnut Coffee Cake-CL-4/06
Very Berry Tarts-CL-3/06

[Kingwell]

Sunday--Leftovers, including the "spoils" from hosting last night's Irish supper club feast...colcannon, beef stew, soda bread (good for breakfast), and bread pudding. All yum.

Monday--Curried peanut-squash soup and balsamic roasted asparagus (both Jan/Feb. CL '06)

Tuesday--Peanut chicken soba salad (CL May '04) with my addition of snow peas

Wednesday--Thai style ground beef (will make using ground bison) from Jan/Feb, plus Mark Bittman's sauteed cabbage with sherry

Thursday--Dijon chicken stew with potatoes and kale (Jan./Feb. CL) and Black Pepper cornbread (March CL)

Friday--eating en route to Indianapolis to visit my parents.

Saturday--Birthday dinner for Dad...Bacon-wrapped scallops and snow peas and cherry tomatoes (both CL, don't know dates), pineapple bran bread (CLBB) and tart cherry-pistachio crisp (Martha Stewart).

[barbara-cook]

Here's our list for the week:

Sunday
Baked Chili Hot Dish - The Great Minnesota Hot Dish Cookbook
Tossed Green Salad

Monday
Homemade Pepperoni Pizza

Tuesday
Left over Chili Hot dish with Salad

Wednesday
Superfast Salisbury Steak - CL Jan/Feb 2001
Garlic Mashed Potatoes
Steamed Broccoli

Thursday
Two-Bean Lentil Soup - Cooking Pleasures Feb/Mar 06
Homemade Bread (kind to be determined)

Friday
Tilapia w/Melon Salsa - Busy Mom's Make it Quick Cookbook
(from 3/06 BJ's Journal)
Rice Pilaf

Saturday
Oven Fried Chicken Fingers with Honey Mustard Dipping Sauce
(The Complete Cooking Light Cookbook - Pg. 347)
Tossed Salad
Oven Fries

[Bawstinn]

Sunday:
Spicy Jalapeno Tips (Rick Bayless, Salsas that Cook)
Rice Pilaf
Salad

Monday:
Asian Meat Loaves (March CL)
Roasted Asparagus
Potato (mashed or baked, mood dependent)

Tuesday:
Brats (local butcher makes them)
Boston Baked Beans (Cook's Country)

Wednesday:
Leftovers

Thursday:
Salmon w/Spicy Mango Salsa (not the right title, 365 No Repeats)
Sides TBD

Friday:
Out

Miscellaneous:
Sour Cream Scones (March CL)
Pineapple Curd (Marrch CL)
Roasted Jalapeno-Tomato Salsa (Rick Bayless, Salsas that Cook)

[karen w]

Last week was kinda boring as we had some ho-hum leftovers lying around, but this week is a clean slate.

Tonight: went out for pizza/Italian!

Monday: Baked Ziti-AR, haricot verts, salad, bread(pesto).

Tuesday: Cassoulet Style Chicken Thighs-EW, salad, bread(ciabatta).

Wednesday: Baked Salmon in Foil-Giada, roasted red potatoes, spaghetti squash, haricot verts.

Thursday: Chicken Stew with Sweet Potatoes-EW, salad, bread(multigrain)

This week will prove to be interesting for both DH and I as neither of us have ever cared much for chicken thighs, yet I decided to use them in TWO recipes!! We'll see how it goes. I'm hoping these recipes have so much else going for them that I won't mind the thighs. I just did not want to sub. breasts esp. for the crockpot dish. Time will tell!

Have a good week,
Karen

[heavy hedonist]

Thai style ground beef (will make using ground bison) from Jan/Feb, plus Mark Bittman's sauteed cabbage with sherry

Kingwell; any chance you could post that cabbage recipe? Just when you have a chance. Sounds yummy!

Thanks, Mari

[SweetTooth]

I would be interested in the following recipes...OR...can someone enlighten me on how to do a search for them?

Upside down pizza casserole
Southwest Twice-Baked New Potatoes
Potatoes Lyonnaise
Roasted Baby Spring Vegetables

thanks!!

[tidee]

SweetTooth, here's the recipe for:

Southwest Twice-Baked New Potatoes

A small melon baller is perfect for scooping out the potato pulp.

2 pounds medium-size new potatoes
1 tablespoon canola oil
1/2 cup shredded Cheddar cheese
2 tablespoons sour cream
1 tablespoon melted butter
2 tablespoons buttermilk
1/2 teaspoon pepper
1/2 teaspoon salt
1 (4.5-ounce) can diced green chiles, drained
Garnish: paprika

Cut a thin slice from the bottom of each potato to form a flat base; brush potatoes evenly with oil, and place on a baking sheet.

Bake at 350° for 45 minutes or until tender. Remove from oven, and let cool slightly.

Cut a thin slice from the top of each potato. Carefully scoop out potato pulp into a bowl, leaving shells intact. Add shredded Cheddar cheese and next 5 ingredients to potato pulp in bowl, and beat at medium speed with an electric mixer until smooth and creamy. Stir in green chiles. Spoon mixture evenly into each potato shell, and place on baking sheet.

Bake potatoes at 350° for 20 minutes or just until lightly browned. Garnish, if desired.

Elaine Sweet, Dallas, Texas
Southern Living, MARCH 2006

[Kingwell]

Stir-Fried Cabbage

2 T peanut oil
1 T minced garlic
1 T peeled and minced fresh ginger
1/2 cup cut up green onions/scallions
2 pounds bok choy, cut into one-inch sections, or other cabbage cored and shredded (I use regular cabbage cut in 1-2 inch square pieces)
1 cup chicken, beef, or vegetable stock, or white wine or water
1 T soy sauce
salt and freshly ground pepper

Heat a wok or large, deep skillet over medium-high heat for 3 or 4 minutes. Add the oil, and almost immediately, the garlic, ginger, and scallions. Cook, stirring, for about 15 seconds, then turn the heat to high. Cook, stirring almost constantly, for three minutes, then add the liquid. Cook, stirring until it evaporates and the cabbage is tender, about 5 minutes. Add the soy and turn off the heat. Season with salt and pepper if necessary, garnish with extra scallions, and serve. (I usually add about 1 T sherry with the stock.) Makes four servings.

[ramson]

There are two carry overs from last week on this week's menu

Sunday: turkey, mashed potatoes, roasted asparagus, cranberry sauce

Monday: pork chops and braised cabbage

Tuesday: leftover chicken and veggies cooked in foil

Wednesday: turkey sloppy joes, cole slaw, corn on the cob

Thursday: spaghetti and meat sauce

Friday: black bean and polenta casserole (making it up as I go with that one), guacamole, mexican corn

Saturday: hamburgers, oven fries

[Peggy]

Roasted Baby Spring Vegetables

Use white balsamic vinegar to maintain the vegetables' vibrant hue. Look for baby carrots with tops, which have tender texture and subtly sweet flavor. Small carrots packed and sold as "baby" carrots are actually whittled-down mature vegetables.

3 tablespoons white balsamic vinegar
1 tablespoon chopped shallots
1 pound baby carrots with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
2 cups (2-inch) slices asparagus (about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Preheat oven to 500°.
Combine vinegar and shallots in a small bowl; set aside.

Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

Yield: 7 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 127(16% from fat); FAT 2.2g (sat 0.3g,mono 1.4g,poly 0.3g); PROTEIN 3.9g; CHOLESTEROL 0.0mg; CALCIUM 52mg; SODIUM 232mg; FIBER 3.9g; IRON 2.7mg; CARBOHYDRATE 24.6g

Katherine Cobbs
Cooking Light, MARCH 2006

[Peggy]

Potatoes Lyonnaise

Named for Lyons, a city in central France renowned for the quality of its food, Lyonnaise-style dishes are typically prepared or garnished with onions. A signature side dish at Chicago's famed Morton's steak house, this hearty combination of potatoes and onions is ideal with a juicy steak.

Cooking spray
2 small yellow onions, peeled, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
4 teaspoons olive oil
1 3/4 pounds peeled baking potatoes, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
1/2 cup fat-free, less-sodium chicken broth
1/2 cup water
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions; sauté 5 minutes or until browned, stirring occasionally. Spoon onions into a bowl.
Heat oil in pan over medium-high heat. Add potatoes; cook 10 minutes or until browned, stirring occasionally. Reduce heat to low. Stir in onions, broth, and remaining ingredients. Cover and cook 8 minutes or until potatoes are very tender, stirring occasionally.

Yield: 6 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 159(18% from fat); FAT 3.2g (sat 0.5g,mono 2.2g,poly 0.4g); PROTEIN 3.1g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 330mg; FIBER 3.1g; IRON 0.6mg; CARBOHYDRATE 30.1g

Lorrie Corvin
Cooking Light, NOVEMBER 2005

[DCook]

I've got a nice week ahead of me

Monday
Poached Salmon (in lemon)
Roasted Asparagus with Balsamic Browned Butter (CL)

Tuesday
Sausage & onion stuffed shells (no recipe)
Caesar salad

Wednesday
Tempura Fish Tacos (inspired by Rachael Ray Baja Fish Taco recipe)
Veggies & Dip

Thursday
Parmesan Chicken (Barefoot Contessa Family Style)
Steamed Peas
Green Salad

Friday
Cast Iron Pan Pizza (probably pesto, chicken & shrimp)

[swquilts]

I plan and shop on Sundays. I finally get to do this again, been gone so much.

Sunday:
Baby back ribs
Steamed artichoke w/dips
Grilled whole onion

Monday:
Meatloaf some way, DH is making it
Asparagus

Tuesday:
Brown Rice Penne w/Eggplant - CL 3/06(I'll use whole wheat)
Green salad

Wednesday:
Shrimp Arrabbiata - CL 3/06
Whole wheat linguine
some veg

Thursday:
(For moi) Greek Bulgar Salad w/Chicken - CL 3/06

Friday:
Slow Cooker Char Siu Pork Roast - CL 3/06
Steamed brown jasmine rice
steamed edamame

Lunches:
The greek salad above
Mushroom Barley Beef Soup - CL 3/06

[tholbrook]

Sunday: (My contributions to last night's "Eastern European" Supper Club)
Russian Cooked Vegetable Salad (Olive Trees & Honey, Gil Marks)
Schwarzwälder Kirschtorte (Black Forest Cherry Cake) (CLBB, CompassRose)
Kolackys (The Best Recipes in the World, Mark Bittman)
Pear-infused Vodka (jewish-food.org)

Monday:
Beets with Walnut-Garlic Sauce (Pkhali) (CL October 2005)
leftover pierogies from supper club meeting

Tuesday:
Asian Coconut-Cabbage Soup with Lemongrass (F&W, September 2001)
Papaya Spring Rolls with Peanut Sauce (Bon Appétit, June 2004)

Wednesday:
Sweet Potato Bisque with Cherry Garnish (CLBB, Natasha)
Walnut Rosemary Loaves (CL October 2002)
salad - TBD

Thursday:
Smoky Pomegranate Tofu with Coconut Rice (epicurious)
steamed broccoli

Friday:
Grilled Cheddar and Fennel Sandwiches with Curry Mayo (Gourmet, December 2004)
Oven Fries (Cooks Illustrated, January 2004)

Saturday:
Suzanne's Borscht (CLBB, kima)
Sunchoke Latkes (CL October 2004)

[zackaboo]

I would be interested in the following recipes...OR...can someone enlighten me on how to do a search for them?

Upside down pizza casserole

thanks!!

I will have to type this one in for you when I have more time. I thought it was in my MC file, but apparently it isn't.

[SweetTooth]

zackaboo - no hurry...whenever you have time. It sounds interesting and good!!!

TIA

[Gail K.]

[SIZE=1]

Cast Iron Pan Pizza (probably pesto, chicken & shrimp)

Could you please post this one, DCook? I have no luck making free-formed pizza (I just can't get a round shape no matter what I do). Thanks.

[Peggy]

Here is my weekly plan:

Monday - Stir-Fried Beef with Ginger-Carrot Sauce (CL - 4/06)
Steamed Rice
Strawberry Salad with Poppy Seed Dressing (CL - 6/03)

Tuesday - Chicken Enchilada Casserole (CL - 3/06)
Steamed Asparagus

Wednesday - Penne and Chicken Tenderloins with Spiced Tomato Sauce (CL - 4/06)
Cauliflower with Peas and Mushrooms (CL - Annual 1990)

Thursday - Beef Goulash (CL - 3/06)
Sesame Broccoli (CL - Annual 1996)

Friday - Shrimp Florentine with Carmelized Garlic (CL - 3/06)

Saturday - CL Supper Club Dinner!

MISC - Walnut Coffee Cake (CL - 4/06)

Peggy

[DCook]

Could you please post this one, DCook? I have no luck making free-formed pizza (I just can't get a round shape no matter what I do).

Not really a recipe. I buy frozen bread dough (whole wheat). Let it thaw all day at room temperature - it will triple in size. Punch it down when you get home, and let it rise again

Preheat oven to 425-450

WELL-grease a cast iron pan (this is not a healthy recipe - although I haven't tried it without all the oil). Stretch out the dough to fit the pan. Poke holes in the dough with a fork, let rise 5 minutes. Bake for about 8 minutes, remove, place toppings on, and rebake for another 10-12 minutes or until cheese is bubbly

The absolute BEST pizza I've ever made at home. The crust was like Pizza Hut. Incredible

[zackaboo]

zackaboo - no hurry...whenever you have time. It sounds interesting and good!!!

TIA

Sorry I didn't get this typed in for you sooner. I have had a crazy week. Anyhow, here is the recipe. It really is great...one of my DH's favorite dinners. Obviously you can substitute your own home-made marinara and pizza dough if you want and make lots of ingredient substitutions and additions. I do whatever I have time for!

I can't remember the original source for this recipe. I have been making it for several years.

Oh and by the way, if my DH isn't there when you make this is could very well be 10 servings.


* Exported from MasterCook *

Upside-Down Pizza Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 16 oz pkgs Italian turkey sausage
2 medium onions -- chopped
1/2 cup green pepper -- chopped
1 Tablespoon fresh basil -- chopped
1 teaspoon fennel seeds
1/4 cup all-purpose flour
1 26 oz jar tomato and basil sauce
2 cups mozzarella cheese -- shredded
10 ounces refrigerated pizza crust dough
1 Tablespoon olive oil
2 Tablespoons Parmesan cheese

Cook sausage, onions, bell pepper, basil and fennel seeds in a large skillet, stirring until sausage is no longer pink.

Add flour, stirring until well-blended. Stir in sauce. Bring to a boil, stirring constantly.

Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle mixture with 1 1/2 cups mozzarella. Unroll pizza crust and place on top of sausage mixture. Brush with olive oil and sprinkle with remaining 1/2 cup mozzarella cheese, Parmesan and chopped basil.

Bake at 425 degrees for 20 minutes or until golden brown.

[jtoepfert100]

tholbrook - I looked for this on epicurious and couldn't find it. If it is any good when you make it tonight, would you mind posting the recipe?

[tholbrook]

tholbrook - I looked for this on epicurious and couldn't find it. If it is any good when you make it tonight, would you mind posting the recipe?

It's actually under the Member Recipes here . If the link doesn't work, let me know and I'd be happy to post.

I did make the recipe last night with a few changes: I replaced the maple syrup with pomegranate molasses (for a total of 6 tablespoons instead of the original 2). I used half the amount of broth. I just used a few drops of liquid smoke - not a teaspoon. I left out the pomegranate seeds (didn't have) and the toasted coconut (forgot). I used light coconut milk, and basmati instead of jasmine rice.

It was good - but a little too much tomato, not enough pomegranate for my taste. Then again, I'd probably just be happier pouring the pomegranate molasses straight onto the tofu!
The coconut flavor in the rice wasn't really pronounced, and it might as well have been plain rice when combined with the pomegranate sauce.

But overall, lots of good flavors going on - it received a "very good" rating from us!

[jtoepfert100]

tholbrook - Thanks for the recipe and your changes. Like you, I could eat Pomegranate Molasses with a spoon right out of the bottle so I probably will incorporate most of your changes. Goodness knows I can't afford the price of fresh pomegranates these days so the seeds would most definitely be omitted. I'm going to attempt to menu plan this coming week (yeah, right ) and I'll put this on it. I'll let you know what we think.

[Gail K.]

Thank you, DCook, for the pizza "recipe". Definitely creative. I will give it a try.
My best pizzas come from topping large pocketless pitas (that I get from either Costco or BJs). They are the right size for personal pizzas (everyone can individualize their toppings) and they really taste great after baking in the oven.