Weekly Menus 11/8

 

Hello-november-picturesOh my lord this week has been insane.  I hope your week has been a bit easier.  Twice this week I forgot to take dinner out before I left for work.  The twins have been at science camp since Wednesday, so I didn’t have my helpers to pull something out.  Thank God for fish that defrosts quickly and everyone’s love of breakfast dinner (which is not listed here). Omelettes are acceptable dinner, right?

I know there are three beef recipes. If you want, you could do the nachos meatless or with chicken and they’d be great. I will be better next week :).

Our favorite recipe this week was the braised beef soup. It was so good and different from traditional beef stew or soup. Oh and the rhubarb crumble is always a favorite. The boys skipped Halloween candy the next night to finish it off. So yummy!

This week I am giving prizes for sharing your photo of your favorite recipe. You can share them via email: thegirlwiththegreendoor@gmail.com, or on the Facebook page: https://www.facebook.com/thegirlwiththegreendoor/ If you get a chance, like that page too. I will eventually not post the recipes on my own page, so as to not annoy those who aren’t interested.

Hope you guys have a fantastic weekend!

-Jayne 

 

 

Braised Beef Soup
Serves 8
The soup was fantastic on a rainy Sunday night watching Doctor Who. I took the leftovers the next day for lunch and I think it was even better. The meat is super tender and amazing!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 pounds of beef stew meat
  2. 1/4 yellow onion, quartered
  3. 6 cloves of garlic, rough mince
  4. 2 cups of red wine
  5. 4 cups of beef broth
  6. 4 carrots, medium dice
  7. 1 large can of whole tomatoes, broken up, without juice
  8. 3 cups of fresh spinach (1 cup frozen)
  9. 1/2 pound of cavatappi pasta
Instructions
  1. In a large dutch oven, sear stew meat and onions on high heat, for 2-3 minutes. Add garlic and cook for 30 more seconds. Add red wine, broth, carrots and tomatoes. Bring to a simmer and let cook for at least 1 hour, or until the meat is tender.
  2. Once meat is tender add spinach and pasta to the pot and cook on the stove top for 10-15 minutes until the vegetables and pasta are tender.
Notes
  1. I served the soup with the homemade crescent rolls in the following recipe.
Adapted from Everyday Occasions
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Lemon Garlic Flounder with Garlic Parmesan Roasted Potatoes and Asparagus
Serves 6
This was a healthy and quick week night meal that everyone enjoyed. The boys especially loved the potatoes.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Flouder
  1. 1.5 pounds flounder fillets
  2. 1 tbsp. each parsley and oregano
  3. 2 tbsp. butter (or olive oil)
  4. Salt and pepper, to taste
  5. 1-2 large lemons, cut into thin slices
Potatoes
  1. 3 pounds potatoes, cut in 1" pieces
  2. 2 tablespoons olive oil
  3. 5 cloves garlic, minced
  4. 1 teaspoon dried thyme
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon dried basil
  7. 1/3 cup freshly grated Parmesan
  8. Kosher salt and freshly ground black pepper, to taste
  9. 2-3 tbsp oil
Asparagus
  1. 1 lb Asparagus
  2. Lemon Juice
  3. salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Drizzle with oil. Place into oven and bake for 25-30 minutes, or until golden brown and crisp.
  3. While the potatoes are cooking, in a broiler tin or 9×12 shallow baking pan lay fish fillets. Season with salt and pepper, place fresh herbs, and thinly sliced pieces of butter on top of fish fillets. Lay 2-3 lemon slices on top of each fillet. Squeeze any remaining lemon pieces and juice onto the fish. Bake 10-12 minutes, or until fish is light and flaky.
  4. Bring 1 inch salted water to a boil in a large skillet. Break ends off of asparagus and add to pot. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo. Drain, season with lemon juice and salt and pepper and serve with the flounder and potatoes
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Nachos Supreme
Serves 6
I'm not gonna lie, the boys were ecstatic about making nachos for dinner. It's awesome when I can make something they like and there are no arguments at dinner. Should you want to make this meatless or with chicken, it's pretty easy to sub out.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 can tomatoes and chillies
  2. 8 oz Velveeta
  3. 1 lb ground beef
  4. salt
  5. pepper
  6. 1/2 teaspoon chill powder*
  7. 1/4 teaspoon cumin powder*
  8. 1/2 teaspoon garlic powder*
  9. 1/4 teaspoon smoked paprika (optional)
  10. 1 bag Tortilla chips
  11. 1 15 oz can Black Beans
  12. 6 tsp sour cream
  13. 2 tomatoes, diced
  14. sliced fresh or pickled jalapeño (optional)
  15. 2 green onions, chopped
  16. 1/2 bunch cilantro, chopped
  17. 6 tsp guacamole or 1 avocado, diced
Instructions
  1. Brown ground beef in skillet on medium high. Season beef with salt,pepper,cumin,chili powder, and garlic powder and let cook for 2-3 minutes more.
  2. In a small pan, combine Velveeta with can of tomatoes and chiles and cook on med-low until all the cheese is melted.
  3. On each plate or bowl, arrange first layer of chips. Layer with cheese,beans,and beef. Top with sour cream, tomatoes, jalapeños, green onions, cilantro, and guacamole or diced avocado.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Lighter Shrimp and Broccoli Alfredo
This is a great version of an alfredo sauce that doesn't have quite as many calories as the real version. I served it with a side salad and the left over rolls I made Sunday.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 12 oz. fettuccine
  2. 4 cups broccoli florets
  3. 12 oz. medium uncooked peeled and deveined shrimp
  4. 2 1/2 tablespoons olive oil
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1/4 teaspoon minced garlic
  8. 1/4 cup all purpose flour
  9. 1 3/4 cups chicken broth
  10. 1 1/2 cups milk (I use lowfat)
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon black pepper
  13. 1/2 cup freshly grated Parmesan cheese
  14. 3/4 cup shredded mozzarella cheese
  15. 2 oz. cream cheese, cubed
Instructions
  1. Preheat oven to 400F degrees. Cook pasta al dente according to package directions in generously salted water.
  2. In a skillet, heat 1 tbsp of olive oil and then add broccoli into pan. Cook for 3-4 minutes. Add shrimp into the pan, season with salt, pepper and garlic. Cook for 3-4 minutes or until shrimp is pink.
  3. Meanwhile, melt butter in olive oil over medium-low heat in a large skillet. Sprinkle in flour and cook while stirring for 3 minutes, or until raw flour smell is gone, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Season with salt and pepper and continue to simmer until slightly thickened, stirring occasionally.
  4. Reduce heat to medium-low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in cream cheese until melted. Stir in roasted broccoli and shrirmp followed by al dente pasta until well coated in sauce, adding additional milk if needed to reach desired consistency. Taste and season with additional salt, pepper.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Slow Cooker Chili
This is my favorite chili recipe. It's not too spicy; the boys don't like super spicy. We serve this with corn bread or the boys like to make Frito pie. The notes below explain that.
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Ingredients
  1. 2 lbs ground beef, browned
  2. ¼ cup chili powder
  3. 1 large can diced tomatoes
  4. 1 large can tomato sauce
  5. 1 tsp salt
  6. 1 tsp cumin
  7. ½ tsp oregano
  8. 1 whole onion, chopped
  9. 1 tbsp garlic powder
  10. ¾ tsp paprika
  11. 1 ¼ cups water, divided
  12. 2 tbsp masa
Instructions
  1. Combine everything, except the masa and ¼ cup of water into a crock pot on high for 4 hours or low for 8 hours. To thicken, add the 2 tbsp of masa in ¼ cup of water and stir into the chili. Allow to cook on high for 30 minutes.
  2. Toppings can include sour cream, cheddar cheese, or diced green onion.
Notes
  1. To make frito pie, place ¼ cup fritos in a bowl, cover with chili and cheese. The boys inhale chili this way.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Homemade Crescent Rolls
Yields 2
These are really easy to make and are really tasty, much better than the refrigerator rolls from the grocery store!
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 1/3 cup warm water, 110 - 115 degrees
  2. 2 1/4 tsp active dry yeast
  3. 1/3 cup + 1/4 tsp granulated sugar
  4. 1 1/3 cups whole milk, warmed to 110 - 115 degrees
  5. 3/4 cup salted butter, at room temperature, divided
  6. 1 large egg, at room temperature
  7. 1 1/2 tsp salt
  8. 4 1/2 cups all-purpose flour
Instructions
  1. Stir yeast and 1/4 tsp sugar into the warm water, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy.
  2. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine.
  3. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic (only add enough flour to pull away from bowl), about 4 - 5 minutes (dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
  4. Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
  5. Place rolls on a cookie sheet with parchment paper (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 10 minutes of rising preheat oven to 375 degrees.
  6. Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
Rhubarb Crumble
Serves 6
This is one of my favorite English desserts and it reminds me of being home with my family. My Aunty Anne taught me how to make it and now it is one of the boys favourites too. You can find Rhubarb in the produce aisle or in the freezer with the frozen fruit.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
For the Rhubarb
  1. 2 cups Rhubard, cut into 1" chunks
  2. ¾ cups golden caster sugar
  3. For the crumble topping
  4. ½ cup self-rising flour
  5. ⅓ cup butter, chilled
  6. ¼ cup light brown sugar
Instructions
  1. Place the rhubarb in a saucepan with the sugar. Cover and simmer on a very low heat for 15 mins. When soft and sweet enough, pour the rhubarb into a medium baking dish.
  2. Heat oven to 200C. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. Serve warm with cream or vanilla custard.
Notes
  1. Heat 2 ½ cups of milk until steaming but not boiling. Meanwhile, mix together 6 egg yolks, 4 tbsp caster sugar, 2 tsp corn starch and ½ tsp vanilla extract in a bowl. Pour the cream onto the eggs, stirring continuously as you pour. Pour the whole lot back into the saucepan the cream came from and place over a medium heat. Stir until it thickens, about 10 mins. Pour over crumble and enjoy.
thegirlwiththegreendoor http://thegirlwiththegreendoor.com/
 

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