Monday, August 19, 2013

Menu Monday August 19th, 2013





Tuesday and Wednesday - Leftover - We made a lot of Chicken Fried Chicken

Thursday - Bean and Cheddar Smothered Burritos

Friday - Homemade Pizza

Saturday - Date Night and School Shopping for the Girls and Grilled Sausages for the Boys

Sunday - Reuben Sliders

Monday, August 12, 2013

Menu Monday August 12, 2013

It's a visit "Grandparents in Yakima" week. The kids and I are heading to Yakima for a long week, leaving Jay to fend for himself. 

Monday - French Toast Casserole, Sausage and Eggs

Tuesday - Jay and I are heading to see Train in concert so it'll be pizza for the kids and the babysitter

Wednesday - Saturday - The kids and I will be in Yakima and Jay like to fend for himself with sausage scrambles, burgers, pizza and beer. Manly man!

Sunday - Fajitas - All done on the grill. 

Wednesday, August 7, 2013

Roasted Tomato and Pepper Soup

I love tomato soup. It is one of my most craved foods. I can eat it in any season, for any meal and I am constantly trying to find the one recipe I'll go back to time and again. 

This one came about because of a pile up of organic tomatoes and peppers losing steam on my counter. I had visions of them being happier roasting in the oven than wilting on my counter before I could use them all. 
I had visions of soup! 

Roasted Tomato and Pepper Soup

What You'll Need (What I had)-
9 Tomatoes
7 Garlic Cloves
1 Onion Quartered
1 Pepper Halved
1 Cup Vegetable Stock
1.5 Teaspoons Sea Salt
1/4 Teaspoon Crushed Red Pepper
Basil - a small handful of fresh leaves or about 1/2 teaspoon dried
1/2 Cup Heavy Cream or Milk

So, I preheated my oven to 400 degrees and lined up and sliced in half my tomatoes and my one starting to look sad pepper. I added a quartered onion and 7 garlic cloves for good measure. I drizzled the whole lot with olive oil and into the oven it went for about an hour.





Now, I just wanted something simple to eat with my homemade sourdough bread. Something comforting and warm, as I look out the window to the grey Pacific Northwest morning. And I got exactly what I wanted with the next couple of easy steps. 

Wait impatiently for the roasting to finish.




Put them in a blender with the vegetable stock. I added salt, red pepper flakes and both fresh and dried basil (I only had a couple leaves on my plant). Blend that up until it's a nice smooth and soupy consistency. Taste it and adjust seasoning. Add your cream or milk and blend up for a couple more seconds. 

If you make this right out of the oven, it should be hot enough to enjoy straight from the blender to the bowl. If you would prefer, put it into a pot and let it heat up gently. 



Serve with a great bread and maybe a little chunk of cheddar or a shaving of Parmesan. 



This is warm and comforting. The red pepper brings just the slightest zing, while the cream makes it all the more luscious and mellow. And since the process is super simple, you'll enjoy it that much more!

Spicy Tomatillo, Chile and Cheese Enchiladas

Sometimes, you just have to look through as many Pinterest recipes as your brain can stand and then throw some things together! This recipe started out like that. 

It started with a Mexican Pack from Bountiful Baskets, a stack of tortillas, a 15 minute peruse of Pinterest looking at all the lovely pictures and this is what you get...

Spicy Tomatilla, Chile and Cheese Enchiladas

What you'll need (What I had) -

7 Tomatillos
2 Jalapenos
4 Cloves of Garlic
1-2 Teaspoons Salt
4 Anahiem Chiles
3 Cups Grated Cheese
12 Corn Tortillas
Vegetable Oil
Sour Cream for Topping

*For less heat, take the seeds out of the jalapeno or use one less.

Start with a 400 degree oven and roast your halved tomatillos, onions, jalapeno and garlic for 30 minutes.

Before.



While those are in the oven, blackening your chiles. You can do this on a gas stove top, charcoal grill, gas grill or broiling in the oven. I did mine on the stove top. It was easy peasy! Turn on your flame, set your chile right on top and rotate with tongs as the skin begin to blacken. 


Once they are done, put them in a plastic bag for about ten minutes and your skins should peel right off. I don't mind the skin at all, so I usually leave them on. When they are cool enough to handle, cut them into quarters, removing them seeds and set aside. 



Grate enough cheese of your choice to fill you tortillas. I used a mix of mozzarella and cheddar and I had just under three cups. 




When your veggies are done in the oven, pop the whole shebang and a teaspoon of sea salt into a blender or food processor and blend until smooth. Taste and adjust for seasoning. We ended up adding one more teaspoon of salt.

After.





Now, the secret to a good enchilada is the tortilla and for this you NEED to cook the tortillas. Heat up a pan with 1/4 - 1/2 inch of vegetable oil over medium heat. When hot, add one corn tortillas at a time. 



When it starts to bubble, flip it and let it cook a couple more seconds. Pick it up with tongs, let the excess oil drain off and set it on a plate between two towels. Repeat. I used 12 tortillas for a 9 X 12 casserole dish.


Put a little of your blended tomatillo sauce in the bottom of the pan. Spread it around,as this will prevent sticking. Now, stuff one quarter of the roasted chile and a small handful of cheese in each tortilla. 



Roll it up and line it up in pan.

 Once you have all of your tortillas stuffed and rolled, pour the rest of the sauce over the tortilla. If you have leftover cheese, sprinkle it on! Bake in your 400 degree oven for 10 minutes. You just need the cheese to melt!



Top with a little sour cream and enjoy!

Monday, August 5, 2013

Menu Monday August 5th, 2013




Monday - Burgers and Potatoes O'Brien

Tuesday - BLT's

Wednesday - BBQ Pulled Pork

Thursday - Pork Taquitos

Friday - Pasta and Marinara

Saturday - Enchiladas

Sunday - Breakfast for Dinner

Bountiful Baskets

Organic Fruit 

Apples
Peaches
Pear
Plums
Kiwis
Tomatoes

Organic Veggies
Red Leaf
Onion
Fennel
Yellow Beans
Broccoli


Volunteer Extra - Chelan, WA Cherries!

Monday, July 29, 2013

Menu Monday July 29th, 2013

Who forgot to tell me I missed last Monday?!?! Oops!

Monday - Create Your Own Quesadilla - I'll have chicken, cheese and beans and all sorts of sauces. 

Tuesday - Hawaian Chicken and Rice

Wednesday - Green Sauce Enchiladas and Birthday Cake! Guess whose birthday!

Thursday - Leftovers

Friday - Birthday celebration at my In-Laws!

Saturday - Burgers

Sunday - Green Chile Chicken Chili