Monday, August 30, 2010
Meal Plan
So I'm making a loose meal plan for each week. It's a flexible plan. I pick a bunch of meals and then have the recipes and the shopping prepped. Then I can pick whatever I feel like making that day. I'm trying to use leftovers for kids' lunches, so that's working out really well.
Since I'm a dork and can't figure out what to make....I'm going to make a running list to refer back to as my brain freeze kicks in.
Last week, the kids loved Pasta with Alfredo sauce, shrimp and broccoli. I'm not making that this week, but I'll have to remember how much they loved it.
Pancakes and waffles are always good quick dinner options too!
So this payday we have....
Country Chicken in the Crock with rice/fresh fruit
Spaghetti ala Matt/garlic bread/salad
Zucchini Boats/apples
Veggie Parmesan Bake/salad/cut up red peppers and baby carrots
Baked leftover chicken and rice/mixed veggies or salad
fish and couscous/ edamame (brussell sprouts for Matt who won't eat leguemes)
baked sweet potatoes with garlic brocolli and green beans/apples
quesadillas if I'm lazy/fajitas if I'm not
schnitzel
stir fry
pasta salad (chicken or crab)
and the standbys for when we don't want to cook
pb&j
popcorn and a movie
I'm in a rut, notice all of the apples and chicken? hmmmm.
If you have any ideas, leave a comment. If I use your recipe, I"ll credit you and post it!
Monday, August 9, 2010
Spaetzle with Carmelized Onions
This is the first time that I have ever tried to make spaetzle. I've always bought it from the store because our colandar was the wrong kind for making homemade spaetzle. So after a quick trip to the store to buy a traditional metal colander, I was ready to try.
It is actually quite easy and not nearly as labor intensive as I had previously thought and much much cheaper than storebought. I did double the number of onions because I love carmelized onions. I may even use 3 next time, since the kids even loved the onions and they usually complain when I use them!
The only other changes were using whole wheat flour (that's all I have right now) and to throw in 1/2 of a polish sausage, sliced and sauted. I might use bell peppers next time if I have any on hand.
This made enough for all 4 of us, but Connor was begging for more....in a few years I may have to double the recipe!
Spaetzle with Caramelized Onions
Recipe by: Emily
2 cups Flour
2 eggs
3/4 cup of Milk
1 tsp Salt
Dash of Nutmeg
1 Large Onion, sliced
1 tsp Brown Sugar
2 Tbsp Olive Oil
3 Tbsp Butter
Salt
Pepper
Chopped Parsley (optional)
1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the sliced onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes, stirring occasionally.
2. While the onions cook mix the flour, nutmeg and salt together in a medium bowl. Mix the eggs and milk together in a separate bowl then add to the flour mixture. Whisk together until no lumps are left in the dough. Allow the dough to rest for 15 minutes.
3. Bring a large pot of lightly salted water to a boil. Place a colander or course sieve over the boiling water, scrape the spaetzle dough through the colander holes using a scraper or spoon allowing the dough to drop into the boiling water like teardrops. Boil the spaetzle for 6-8 minutes or until all of the noodles float to the top, stirring gently to separate noodles if needed. Drain noodles in a colander and rinse with water.
4. Add the remaining butter to the onions, add the spaetzle noodles to the onions and cook for 3-5 minutes, season with salt and pepper. This makes a great side dish for any German fare or alone. Enjoy!
-You can also toast fresh bread crumbs and sprinkle over the top or your favorite shredded cheese.
- Spaetzle is a great sub for macaroni noodles in mac and cheese or in soups!
It is actually quite easy and not nearly as labor intensive as I had previously thought and much much cheaper than storebought. I did double the number of onions because I love carmelized onions. I may even use 3 next time, since the kids even loved the onions and they usually complain when I use them!
The only other changes were using whole wheat flour (that's all I have right now) and to throw in 1/2 of a polish sausage, sliced and sauted. I might use bell peppers next time if I have any on hand.
This made enough for all 4 of us, but Connor was begging for more....in a few years I may have to double the recipe!
Spaetzle with Caramelized Onions
Recipe by: Emily
2 cups Flour
2 eggs
3/4 cup of Milk
1 tsp Salt
Dash of Nutmeg
1 Large Onion, sliced
1 tsp Brown Sugar
2 Tbsp Olive Oil
3 Tbsp Butter
Salt
Pepper
Chopped Parsley (optional)
1. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together. Add the 1 teaspoon of light brown sugar to the melted butter/oil, add the sliced onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened and caramelized, about 15-20 minutes, stirring occasionally.
2. While the onions cook mix the flour, nutmeg and salt together in a medium bowl. Mix the eggs and milk together in a separate bowl then add to the flour mixture. Whisk together until no lumps are left in the dough. Allow the dough to rest for 15 minutes.
3. Bring a large pot of lightly salted water to a boil. Place a colander or course sieve over the boiling water, scrape the spaetzle dough through the colander holes using a scraper or spoon allowing the dough to drop into the boiling water like teardrops. Boil the spaetzle for 6-8 minutes or until all of the noodles float to the top, stirring gently to separate noodles if needed. Drain noodles in a colander and rinse with water.
4. Add the remaining butter to the onions, add the spaetzle noodles to the onions and cook for 3-5 minutes, season with salt and pepper. This makes a great side dish for any German fare or alone. Enjoy!
-You can also toast fresh bread crumbs and sprinkle over the top or your favorite shredded cheese.
- Spaetzle is a great sub for macaroni noodles in mac and cheese or in soups!
Wednesday, August 4, 2010
I'm tired of losing this recipe so I'm posting Whole Wheat Pancakes!
Do you have food storage that looks like this?
If you don't have a wheat grinder, you can still use these! A regular blender will work just fine to make these delicious pancakes!
If you have a cheap-o blender, you can soak the milk and berries overnight to reduce the wear and tear on the blender.
1 cup whole wheat berries
1 cup milk
blend for 2 min on high
************
add ½ cup milk
blend for 2 min on high
************
½ oil or butter
2 eggs
½ tsp salt
1 T honey
Blend 2 more minutes!
***********
Add 1 T baking powder
mix through 20 sec, sit 5 minutes to bubble up a bit
Cook and EAT!
If you have a cheap-o blender, you can soak the milk and berries overnight to reduce the wear and tear on the blender.
1 cup whole wheat berries
1 cup milk
blend for 2 min on high
************
add ½ cup milk
blend for 2 min on high
************
½ oil or butter
2 eggs
½ tsp salt
1 T honey
Blend 2 more minutes!
***********
Add 1 T baking powder
mix through 20 sec, sit 5 minutes to bubble up a bit
Cook and EAT!
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