Menu for August 28-Sept 2

It's been a busy past week and a half and I didn't get a chance to post new content. I do have pictures of meals I took last week that I need to type up. We didn't go grocery shopping until today, used quite a bit of coupons. After we got home we did some prep work with the vegetables so I just have to dump in to pots. We are using left over chicken from Monday's meal.

Sunday
Tortellini Primavera with Pesto Sauce

Monday
High Roast Chicken with Potatoes (was suppose to be last week's meal)

Tuesday
We had frozen pizza because I was gone for most of the day

Wednesday
Chicken Enchiladas (featured in this blog)

Thursday
Chicken Noodle Soup

Friday 
Outdoor Grilled Cheese Sandwich with Pesto and Tomatoes (Curtis Stone recipe off of Hy-vee.com)


I have a bunch of tomatoes that I need to use so I'm hoping that I can get spaghetti sauce made this week. Do you have produce that you need to start using up before it goes bad? Remember fresh produce that you get locally does not last as long as store produce. I'm hoping that I can make Apple Butter here soon. I make in the crockpot so I need to find my recipe. Advice for the week, don't eat a carrot after handling a jalenpeno. Make you wash your hands after handling any chili otherwise it's painful. Thanks goodness for Popsicles.

Andrea's Spicy BLT Soup and Couscous Cakes

  I was quite excited when I seen this recipe as it combines a bunch of yummy ingredients. Plus, I had everything to make it. I just had to wait a month to actually make it when produce was going to be available, like tomatoes and cucumbers. I wasn't going to buy them when I knew mom was going to have some in the garden.
   You need a blender and a fine-mesh sieve. I don't have a fine-mesh sieve. I used a smaller hole colander and pressed the liquid through. I think I might have to invest in one,  it would have been easier and a cleaner. I probably got about 4 servings out of it.

The tomatoes, garlic, cucumber, lettuce (finish picture) and jalapeno came from our gardens.

    I was actually disappointed in how it came out. I think the cucumber I used was way to much. It reminded me eating watermelon soup even though it was tomatoes. It turned a pink color and not the orange looking color in the magazine. You can see in the blender how it turned out. I'm pretty sure there's was pink to before they touched it to make it look like tomato soup. Barry had issues with it too and thought it tasted fruity. He said he was burping up cucumber all night. He did like the bacon.
   We tried it both cold and warmed up and neither was better then the other. I really did like the Chopped Egg and Garlic Vinaigrette which I'll include after this. I put some on as a garnish and didn't add anything to the soup, I couldn't taste what I made, just these chunks of egg. It also wasn't that spicy either, but that was of my own choosing. You never know how spicy a jalapeno can be so I just added a half one.  Try making this and see how it turns out. It's great for getting those tomatoes used up. I just had two pounds when I weighed it. I'll have to try something different next time.

Recipe:

• 2 lb tomatoes (whatever you picked from the garden will do) chopped up
• coarse salt and ground pepper
• 1 small cucumber, coarsely chopped
• 1/2 medium jalapenos, (take seeds and ribs out if you don't want added heat)
• ½ small yellow onion, chopped
• 1 garlic clove, smashed
• 2 tsp white vinegar (or whatever vinegar you have on hand)
• 1 slice wheat bread, crust removed and torn into pieces (once again whatever bread you have)
• ½ c  olive oil ( extra virgin)
• ½ tsp sugar 
• Chopped Egg and Garlic Vinaigrette
• croutons, crumbled cooked bacon, and sliced lettuce, to garnish 

    Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. While the tomatoes are relaxing in salt, prep the rest of your veggies. Now get the blender and combine tomatoes, cucumbers, chiles, onion, garlic, vinegar, bread, oil , and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve (that I don't have) into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings. Serves 4
Adapted from Everyday Food, July/August 2011, pg 39


Chopped Egg and Garlic Vinaigrette
  This taste better then it looks. I also maybe forgot that I was cooking the eggs and gotten over done, hence there's no photo of dicing up the eggs. I would make this again as sandwich or put on lettuce. I didn't buy a lemon but I used lemon juice from a bottle. It's fine to use lemon juice from a bottle. I can see people swinging their heads in disbelief. Lemons are rather spendy in Iowa. I'm sure if I wouldn't have like the zest anyway. Also, the yolks get a little hard to mash if you don't over cook them to a rubber consistency. Silly eggs.

Separate the whites and yolks of 2 hard-cooked large eggs that you didn't over cook.  In a small bowl, mash yolks with and stir in 1 garlic clove, mashed into a paste,  2 teaspoons lemon juice, and 1/3 cup olive oil. Roughly chop egg whites and add to bowl. Season to taste with coarse salt.You'll need salt.

Couscous Cakes

 The first time we had couscous was at Disney World in Animal Kingdom at Tusker House. The restaurant showcases flavors of Africa. It's amazing how you try new stuff on vacation. We had it cold in salads or warm in side dishes. We absolutely loved it. It's very easy to make and different then noodles, rice and potatoes. This is the first time we ever tried it like this.We liked them but thought they could use a little more flavor. It took us about 1 minute and 30 seconds to cook per side.

• 2 1/4 cups cooked couscous
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves

  Stir together couscous, eggs, and basil until combined and season with salt and pepper. In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Working in batches, drop couscous mixture in 1/4-cup mounds (just about 8 mounds). I just flattened each mound with my 1/4 cup measuring cup. Cook until golden and crisp, about minute and 30 seconds for each side, flipping once. Might want to use a fork and spatula to flip them over so they hold together better. Drain on paper towels.
Adapted from Everyday Food, July/August 2011, pg 88

Menu for Aug 22nd to Aug 27th

Once again our menu is show casing products from the gardens. We enjoyed a low grocery bill this week as I pretty much had most of items in my pantry or from my garden or the parents.

Monday:
  Andrea's Spicy BLT Soup and Couscous Cakes  (July/August EveryDay Food)

Tuesday
  Stovetop Chili Mac (September EveryDay Food)

Wednesday
  Cold Meat Sandwiches (Busy evening)

Thursday
  Hot Dogs (Thanks with Franks) Cinco (They moved this day to Sept 15th, who wants margaritas?)

Friday
  Left open for whatever comes up

Saturday
High Roast Chicken (featured on this blog)

Most of these recipes call for tomatoes, zuchinni and cucumbers all are in season right now! So find a neighbor with a garden or visit your farmer's market (they'll appreciate the business plus it will be organic)  or the food co-op and enjoy the season and the freshness!

Zucchini Fries

I asked my mom for some large zucchini and she delivered. We probably just started eating zucchini in the past year. I grilled some on my little griddler last summer with some oil and salt and it was tasty. Everyday Food had a recipe for Zucchini Fries in the June edition. We served hot dogs with it. I think we made this Tuesday as I realized I didn't have the meat I need to make the stuffed peppers so we just switched meals.

 This recipe did take some time to do. It is not a quick side dish since you have to flip each one over at 10 minutes. I did taste it after 20 minutes to see if it was done enough. It would be crisp yet if it wasn't.  If you haven't worked a lot with cayenne pepper start small and build up. Its one of my new favorite ingredients to work with. The panko took us forever to find in the store but we found it next to the meat department. It must be one of those items they didn't know what to do with so they put on the same shelves as the Velveeta. Panko is Japanese style breadcrumbs. It is much lighter and crunchier then normal breadcrumbs.
Overall, I really liked these and Barry warmed up to them.
Recipe:
Serves 4
Active Time: 15 mins
Total Time: 35 mins

• nonstick cooking spray
• 1 1/2 cup panko 
• 3/4 cup shredded Parmesan  (2 1/4 oz)
• 1 1/2 teaspoon Italian seasoning
• 1/4 to 1/2 teaspoon cayenne pepper
• coarse salt and ground pepper
• 2 large egg whites
• 2 large zucchini (1 1/4 pounds total) halved crosswise and cut into 1/2-inch wedges

1. Preheat oven to 425 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray.  Get your station set up so you can go from bowl to bowl to pan and not make a big mess. In a wide bowl, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon ground pepper. In a medium wide dish, lightly beat egg whites.
2. You can put a few in the egg whites and then drop them into the breading. Then working with one at a time dip zucchini wedges in egg whites, then breadcrumb mixture, get a good coat on them. The crunchier the better.  Arrange on sheets in a single layer. Bake until coating is golden brown and crisp. Set a timer for 10 minutes flipping each zucchini over and rotating sheets halfway through and then another 10 minutes. Season to taste with salt and pepper; serve immediately.
Adapted from EveryDay Food, June 2011, pg 47

Breakfast Tacos

Monday night we made the quick and easy recipe of  Breakfast tacos. It probably took us 15 minutes to make. It has tomatoes in it and so Barry had to eat it, the bacon might have made it go down easier. I used garden tomatoes and not what the recipe called for. I also added garlic, I happen to have a lot on hand. We also used up a red pepper and I really like how it added flavor to it.

We might have used bacon because we ran out of butter, plus it made the man eater happier about what he was about to eat.

Doesn't look like much does it? Add cheese and onion!

When the eggs are set it might still seem runny, but that is just the liquid from the tomatoes.

I garnished mine with sour cream and salsa. Very colorful, it should appeal to your senses.

Over all we really enjoyed it and used up my produce. Whoohoo for cleaning out the fridge and saving money! I had everything except the tortillas and green onions, well and butter.

Recipe:
Breakfast Tacos

• 1/2 packaged tomatoes, quartered
• 6 eggs
• 1/4 cup milk
• 1/2 tablespoons butter
• 3/4 cup grated cheddar cheese
• 5 green onions, sliced thin
• Salt and Pepper to taste
• 4 medium flour tortillas, warmed
• Salsa to garnish (optional)
• Bacon (garnish

In a medium bowl, whisk together eggs and milk. Stir in tomatoes.
Heat that butter in a large pan over medium high heat. When butter melts and bubbles and smells divine add eggs. Let eggs sit  until edges cook, about one minute. Reduce heat to medium low and stir constantly.
When eggs begin to hold together but are still runny, add cheese and onions. Season with salt and pepper to taste. Cook until eggs set.
Serve eggs in warm tortillas. Garnish with salsa and bacon and more cheese if you like. 
(This was taken out of a coupon insert from the Sunday paper and is not my recipe, I'm guessing NatureSweet Tomatoes)

Menu for the week of Aug 14-20

I thought I would try something new and post the our menu for the week. We started planning our meals when Barry was no longer working nights and then we go grocery shopping on Sunday. It helps to stick to your list and less trips to the grocery store which means you'll spend less money.


Monday
Breakfast Tacos (There is a recipe for them in this Sunday's Coupons, not sure which insert)
Tuesday
Stuff Peppers (Everday Food) Hot dogs and zucchini fries
Wednesday
Hot Dogs and Zucchini Fries (Everyday Food) Stuffed Peppers
Thursday
Pizza Family visit and had Cinco de Mayo
Friday
Ledyard Legion Chicken Supper?? Used the leftover meat from the stuffed peppers and made tortilla pizzas
Saturday 
Birthday Bash

The nice thing about a menu is you don't have to think what you're going to make. You can always switch up the menu if it doesn't work or if you decide to eat out cause you really wanted Chinese food. Thursday nights are usually pizza night. I'll break out the bread machine or go eat out at Premier. This week's menu is allowing me to use up the produce I have around my house. It's going to be a busy week. Birthday Celebrations have started.

Ahhh August

Since my last post in March, I realized the way I blogging was not for me. I looked at some food blogs over the past few months and they post bigger photos with less writing which seems to work. I haven't stopped making simple food or taking pictures. I have a large library of photos of food in my collection. I decided I'm not going to edit them either, only if they really need it. If I want to get more post out then I need to do it easier and faster. We'll see what happens. My uncle is more faithful to his blog then me. http://dagwoodshopnotes.blogspot.com/ He's into woodworking and a handyman of sorts. I also changed my title of my blog. I haven't looked at my recipe box since we organized it. Barry and I work similar hours now and maybe we can make some suppers with it. I just didn't want to advertise an idea that I couldn't produce. I'll still keep the web address the same kind of a tribute to my Grandma.

August, despite it being my birthday month, I don't think I fully appreciated it till now. I'm starting to get whole bunch of fresh produce, despite the late growing season. I got zuchinni, cucumbers, kohlrabies and tomatoes from my mom and dad. We also dug up the garlic.We normally dig up the garlic in July but the stalks weren't brown enough. My soft necks are puny and will probably make garlic oil with. My hard necks did well and had some nice size bulbs. They are drying out at my parent's acreage. My bell peppers, on the other hand, did not like the weather we had this summer. They have blooms on but I probably won't have any until November ;).   Barry and I also had some really good sweet corn from my uncle's plot. We froze a bunch of bags to use this winter.  I'm starting to get tomatoes. I planted my tomato plants in a different area this year. I made a small garden and the tomatoes took over. I've never had the plants get so big. It's like a little jungle in the corner. I have a bunch of tomatoes on the vine, but they are slowly turning. I've picked 5 so far. I have 4 in the house that will be ripening. I did that so bugs wouldn't get into them. It would be nice to have more so I can making sauces. My basil looks really good. I only had 2 plants grow from the 2 rows that I planted. I had to buy some more and they look really good.
So what am I going to do with all this produce. I used some today in making chili. I've been making creamy salads with the cucumbers. I plan on making zucchini french fries. The tomatoes, I like to make chili starter and spaghetti sauce. The garlic will get used the next coming months. You can use garlic with anything you put onion in. I'll do an article with my experience with garlic. The kohlrabies you just like an apple, peel and slice away. I think you could slice them up and maybe use for stir fry? They may give you interesting burps. Just saying...