Breakfast this morning:

Picture011.jpg,
originally uploaded by dibranchia.

Kashi Go Lean with these. From vines in my yard. We are lucky to have these all over our yard, but I can't pick a lot of them since most of them also have poison ivy nearby. I'm already covered with it thanks to Miss Miko (aka Poison Ivy Butt) and I can't take anything thanks to my liver problems. I spent my growing up years covered in poison ivy thanks to playing in the woods too- so I already know that I'm horribly allergic to it, and know that not much works with me. I just try my best to keep it to a dull roar. [As a side note, while working as a Vet Tech I used to get it between my boobs all the time while holding dogs because I'd get fur down there thanks to the scrub tops V-necks and my bra would keep the fur there all day.] Anyway it doesn't bother me one bit since the squirrels and birds love them too. I don't mind sharing. As it is, we didn't get any cherries this year, they were pretty small and I think they ripened during my surgery.

Visit to Penzey's in Richmond Menu Plan Monday

We finally made it to Penzey's store in Richmond (3400 Cary St.) We met MiL in Lowe's first to pay for our new storm door - my birthday gift. And then we headed towards Cary St. The store was a bit hard to find, only because Cary St is a one way street with a lot of little stores. The store is near the VEC (Emergency Vet) so that helped me in knowing that there was a parking lot back behind there. We walked around and headed in. As we were walking in, hubby asked, "You've never been in one, right?" I confirmed this and he groaned, "We're going to be here forever." We weren't, and I used birthday money. I was able to get two spices free, one from the catalog and one from their magazine: Barbecue 3000 and Tuscan Sunset. I used the Tuscan Sunset Saturday night when I made Meatball subs. It's a salt-free Italian-style seasoning and it worked great in the meatballs as the seasoning.

I didn't pick up a whole lot and most are small bottles
Aleppo pepper ground - it's a turkish pepper that isn't too spicy and I've seen mentioned in a few places recently
Lemon extract: for when I made madelines for hubby since I don't keep lemons on hand
wasabi powder - for hubby
Brady St Cheese sprinkle - something I got as a sample a while back (I was still in college if that tells you how long it's been) that I've liked on pasta when I just fix some for myself
Smokey 4S- their seasoned salt with smoked paprika in it
Pasta Sprinkle - Italian seasoning kinda thing for pasta that also received as a sample at first that I liked
Shallot seasoning- something I've wanted to try
Vindaloo seasoning - hubby loves vindaloo (thanks to Red Dwarf) and usually I use a paste I get at the Indian grocery store
Tandoori seasoning- I love tandoori
Sate seasoning- thought I'd try it - it's not the peanut butter sauce, just for the meat
broken anise stars (this is a regular, I'm out and it's hard to find them here I usually get this at the Mennonite place near my mom's)
Breakfast sausage seasoning - I'm still trying to find a mix that I like

I did find out they don't make the Bay leaf seasoning that I loved anymore. :( I've used up the last of the large bag that mom and I split. *SIGH* It was great and I will miss it.

On Sunday we watched "The Godfather Part II" and it's a good thing that the meatballs were Saturday night. ;)

Recipe reviews for the Clean Eating mag:
Pasta Roll-ups with Turkey and Spinach: I don't like cinnamon in it - but I knew that going in. Even decreasing it to 1/4 tsp I still didn't like it. Hubby liked it fine. Next time I'll use my usual Italian seasoning though.
Spicy Chicken with Brown Rice Pilaf - Wonderful chicken. Hubby and I thought the pilaf needed more salt and pepper though.
Chicken and Rice Soup with Spring Vegetables- Tasty though I did use leftover turkey broth and turkey instead of chicken. No other changes except adding polutry seasoning, celery and onions.
Curried Chicken Salad with Tropical Fruit - YUM! Next time chop the tropical fruit a bit smaller, mine was in quite large chunks.
Turkey Meatball Subs- Double yum! I used Penzey's Tuscan Sunset (salt-free seasoning) instead of just oregano. Hubby ate 3!

Ok - My menu Plan for this week:
for more ideas: It's being held at Heavenly Homemakers since I'm an Organizing Junkie is on Vacation this week.

Monday (tonight): Fried rice (using leftover rice pilaf and some stir-fried veggies I used as a side dish)
Tues: Leftover soup
Wednesday: James BBQ (recipe below- I'm using in the Crock Pot and it works with deer meat too)
Thurs: Pork solvoki (might change - I've got pork cubes in the freezer might use the vindaloo seasoning instead)
Friday: Bratwurst (July 4th)
Saturday & Sunday: Leftovers


* Exported from MasterCook *

James Beef Barbecue

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lbs beef roast
4 Bermuda Onions -- cut into 1/8" thick rings
Add to taste:
Salt
Pepper
Garlic Salt
2 Tbsps Horseradish
2 Tbsps Mustard
1 C Ketchup
2 Tbsps Browning Sauce -- optional (Kitchen Boquet)
2 Tbsps Worcestershire Sauce

Add just enough water to cover onions. Add meat and stock, then mustard,
catsup, etc... Bring to a boil for 1/2 hour. Let simmer for 1 hour until
meat falls apart.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 395 Calories; 24g Fat (54.8%
calories from fat); 26g Protein; 19g Carbohydrate; 2g Dietary Fiber; 87mg
Cholesterol; 694mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 2 1/2
Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

The Naked Chef

No, I'm not talking about Jamie Oliver (although hubby did order me his last two cookbooks [Italy and Cook] for my birthday and they should be on there way here soon and will I will finally have the cookbooks I've been wanting for a while) but today's cooking adventure.

THERE ARE NO ACTION SHOTS, SO YOU PEOPLE (YOU KNOW WHO YOU ARE) MOVE ON TO OTHER PAGES!

Ahem... *cough*

I think I mentioned that last weekend at the Farmer's Market I bought beets and the person who sold them mentioned the would be the last for the year. I didn't get a chance to do anything with them until today since my menu was already planned and Hubby already has a favorite. What I wanted, I didn't have eggs old enough for (pickled eggs and beets, I find eggs peel better when they are older) but hubby wanted is Summer Borscht - Cold Beet Soup. The Naked Chef part of the title comes from the fact of how I usually deal with beets. I guess it's a good thing we don't have kids and live out in the country, huh? I am not the worlds neatest cook (or eater I almost always wear my food at some point and when I eat pho I usually try to remember to wear my contacts since I even get it on my glasses.) aprons help but don't protect everything. I just find that it's easiest if I just go naked and wear latex gloves (I don't mind my fingers being stained, it's the staining under my fingernails that bothers me more).

This morning I used the beet greens for breakfast. I don't have an actual recipe for this but: I had a package of the Simply Potatoes shredded hash browns. I mixed them with some oil, salt and pepper and pressed them into a 9x13 pan and baked it at 400 F for about 20 minutes until it started to turn brown. While that was going, I sauteed the diced greens with some onions, garlic, diced tomatoes and diced ham (I don't have any bacon on hand) and some Italian seasoning. When the potatoes were done I topped with a bit of shredded Parmesan and topped with the sauteed veggies. Then I topped with 2 cups of Egg Subsitute that had been mixed with a bit of Penzey's Sandwich Sprinkle (garlic flavor) and then sprinkled a touch of reduced fat cheddar, mozzarella and Parmesan. I baked for about 25 minutes until the eggs were done and it was browned. It was very good! You can also save the greens for the soup, but we don't like it for that. During the winter or if beets aren't available, I've also used canned beets with no problems too.

The soup was originally from Joanne Stephanik's (SP I don't have the book in front of me) Vegan Deli but it's been modified.

Summer Borscht (Cold Beet Soup)
Adapted from Vegan Deli
Serves 4-6
1 lb fresh beets (3-4 2" beets)
8 cups water
salt and pepper
1 Tbsp dill
2 Tbsp lemon juice
2 Tbsp cider vinegar
2 cooked potatoes - leftovers are great
1 cup sour cream

Trim the beet tops, leaving 1" (if you trim too close they'll bleed a lot of the color out) and scrub well. [If using the greens, wash and chop them and set aside.] Put the beets into the water and bring to a boil in a large soup pot. Simmer until the beets are fork tender (like a potato), about 40 minutes. Let cool. Remove with a slotted spoon. Peel, using your hands (the skins will slip off). Chop, reserving a few and place into blender. Strain cooking liquid. Blend, leaving soup a bit chunky (I usually add about 1 1/2-2 cups reserved cooking liquid). Chop reserved beets into a fine dice and add to soup. Add rest of ingredients except potatoes and sour cream, adjusting to taste (you may have to add more later after it's cooled since cooling can dull the taste). Place into storage container and let cool. When ready to serve, taste and adjust seasoning of soup. We like to pan fry the potatoes until crispy and serve on top of the cold soup with a dollop of sour cream.

Recipe Review

Dinner last night was the Lasagna Rolls. They were quite tasty. Although, not as tasty as I would have liked, but it was me and not the recipe's fault. It's the cinnamon. I don't like cinnamon in savory things. I even decreased it to 1/4 tsp instead of the 3/4 tsp called for. I didn't want to leave it out since there wasn't anything else besides nutmeg (a common spice with spinach) and it looked like it was going for more of a Greek flavoring than an Italian one. Since it was also my first time trying the recipe I didn't want to change it too much either. *sigh* I really should have just used Italian spices and I would have liked it better. Hubby liked it just fine - he doesn't mind cinnamon and it was edible, just not a fave of mine is all. It will be made again, I'll just use my normal Italian spices instead.

Menu Plan Monday

Last Week went well, once the A/C was fixed. Since I had planned easy meals, it was pretty easy. :) And I ended up not cooking at all on Friday. My birthday was Saturday, and I went out see "Sex in the City" with my MiL on Friday and we went out to eat lunch together afterwards (we went to a noon showing) and then went back to her place and talked, and then I realized I may-as-well stay there and have hubby meet us there for dinner. You see, he's been craving subs from a place that he grew up with and had asked if he could get them. So we had subs that night. I made dinner on Saturday, one of the things I always requested as a kid for my birthday, something I called "CornChickyHOTHOTHOT" it's just BBQ'd chicken and corn on the cob. But you know how your mom always sets your food down in front of you and tells you it's hot. Well.... in my mind that's what it was called. It was easy and good. I was just tired of eating out.

This week for MPM I'm cheating. I've been picking up the Clean Eating magazine for a while now (it's printed quarterly and they have 3 magazines out). I haven't fixed anything from it, but the recipes look good. I think it's originally a body building thing, but the basic premise is healthy stuff, no overly processed foods, no alcohol (which I can't have because of my liver), lean meats, fish, healthy oils, that kind of stuff. I am not switching my "diet" to that but it is something that is a lot like WW's Core so it isn't really anything different than I already try to do. Anyway, their spring magazine had a menu in it of 5 dinners with a shopping list so I'm using that this week. Everything looked yummy, and it feeds 4 (we're a family of 2), with things that will either freeze well or leave me leftovers for lunch. Yay!

Here's the recipes and shopping list (It's going to be long!)
And for more menu ideas visit I'm an Organizing Junkie: http://orgjunkie.com/2008/06/menu-plan-monday-june-23rd.html

From One Grocery Bag, Five Delicious Dinners
Print this off and take it to the market with you. This shopping list goes with the 5 quick and easy recipes from our Spring issue and equips you to prepare 5 dinners for a family of four for under $60.

Your Shopping List

PRODUCE
3 small onions $1.99
1 head garlic $.39
1 lime $0.50
1 bag pre-washed mixed greens $3.49

MEAT
2 lb. extra-lean ground white turkey breast $5.18
6 boneless, skinless chicken breasts $14.97

DRY GOODS
1 28-oz can whole tomatoes $1.49
1 14.5-oz can Italian-style tomatoes $1.00
1 box high-protein or whole-wheat lasagna $2.39
1 small bag brown rice $2.00
2 1-qt. boxes reduced-sodium chicken stock $5.58
1 15-oz. can mixed tropical fruit packed in juice, unsweetened $3.19
1 6-pack bag whole-grain sub rolls $2.29

FROZEN FOODS
1 10-oz. pkg. frozen chopped spinach $0.95
1 10-oz. pkg. frozen mixed vegetables $1.89

DAIRY
1 15-oz. container non-fat ricotta $2.29
1 2-cup package shredded reduced-fat mozzarella cheese $2.19
1 6-oz. container non-fat yogurt $0.69
1/2 dozen eggs $1.99

FROM YOUR PANTRY
Extra-virgin olive oil
Ground cinnamon
Ground nutmeg
Ground cumin
Dried oregano
Chili powder
Curry powder
Dried bay leaves
Peppercorns
Salt
Cooking spray

PASTA ROLL-UPS WITH TURKEY AND SPINACH
Here's a good way to sneak some greens into your kid's diets – and time into your schedule! These lasagna-style roll-ups can be made ahead of time and reheated for a quick easy weeknight meal.
Serves 4

1 tsp. extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb ground turkey breast
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
28-oz can whole tomatoes in juice
1 tsp salt
8 sheets dried high-protein or whole-wheat lasagna
10-oz box frozen chopped spinach, thawed
15-oz container non-fat ricotta cheese
1 egg
3/4 cup shredded reduced-fat mozzarella cheese

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.

Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.

Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the roll-ups are browned and bubbly.

NUTRIENTS PER SERVING: CALORIES: 234, Total FAT: 3 g, Sat fat 0g, CARB: 27 g, Fiber 5g, Sugar 7g, PROTEIN: 28 g, Sodium 508 mg, Chol 76 mg

SPICY CHICKEN WITH BROWN RICE PILAF

Here's a recipe that does double meal duty. You'll reserve one cup of cooked rice pilaf for another recipe, the Chicken and Rice Soup with Spring Vegetables. A pilaf is simply rice sauteed in oil, then cooked in seasoned broth.
Serves 4.

1 tsp extra-virgin olive oil
1 small onion, finely chopped
1/4 tsp ground cumin
1/4 tsp dried oregano
1 cup brown rice
2 cups reduced-sodium chicken stock
1/2 cup low-fat yogurt
1 tsp chili powder
1 clove, garlic, minced
juice from 1/2 lime (reserve other half for Curried Chicken Salad recipe)
1/2 tsp sea salt
Cooking spray
4 skinless, boneless chicken breasts

In a heavy saucepan, heat olive oil over medium heat. Add onion and cook until soft, approximately 5 minutes. Add cumin and oregano. Stir until fragrant, about 30 seconds. Add rice and stir to coat with onion mixture. Add stock, and when it begins to boil, reduce heat to low, cover pan with lid, and cook for 50 minutes. Stir occasionally. Remove pan from heat and let sit for 10 minutes. Fluff pilaf before serving. Reserve 1 cup of pilaf for soup recipe.

While rice is cooking, mix yogurt, chili powder, garlic, lime juice and salt in a small bowl. Preheat oven to 400 F. Line a rimmed baking sheet with foil and spray lightly with cooking spray. Place chicken breasts on baking sheet and coat each with a quart of yogurt mixture. Bake chicken for 20-25 minutes or until cooked through. Serve chicken atop rice pilaf.

Nutrients per serving: Calories: 296, Total fat: 4 g, Sat fat: 1 g, Carb: 31g, Fib: 2g, Sugar: 3g, Prot: 32g, Sod 419 mg, Chol 69 mg



CHICKEN AND RICE SOUP WITH SPRING VEGETABLES

For this recipe, poach two chicken breasts in chicken stock to boost the soups flavor, as well as give you a leg up on your next meal. Reserve one chicken breast for the Curried Chicken Salad with Tropical Fruit recipe.
Serves 4.

4 cups reduced-sodium chicken stock
1 cup water
1 dried bay leaf
4 peppercorns
2 boneless, skinless chicken breasts
10 oz pkg frozen mixed vegetables, thawed
1 cup reserved cooked brown rice pilaf

*if you haven't reserved the cup of brown rice pilaf from Tuesday for this recipe, substitute a cup of cooked brown rice.

In a large saucepan, heat chicken stock and water until just about boiling. Add bay leaf and peppercorns from stock. Reserve 1 breast for Curried Chicken Salad with Tropical Fruit. When the other chicken breast has cooled enough to touch, shred it into bite-sized pieces.

Stir mixed vegetables into soup and cook over low heat for 5-7 minutes or until tender. Stir in shredded chicken and rice pilaf. Heat until warmed through, about 2 minutes, and serve.

TIP: You can freeze the soup as long as you leave out the rice – it'll get mushy upon thawing.

Nutrients per serving: Calories 146, Total fat 1g, Sat fat 0g, Carb 22g, Fib 4g, Sugar 0 g, Prot 12 g, Sod 118 mg, Chol 17mg


CURRIED CHICKEN SALAD WITH TROPICAL FRUIT

This protein packed salad couldn't be easier on your schedule – or zingier on your taste buds. It also happens to be high in Vitamin C.
Serves 4.

1/4 cup low-fat yogurt
Juice from 1/2 lime
1/2 tsp curry powder
1/2 15 oz can mixed tropical fruit packed in juice, unsweetened, drained
1 reserved cooked chicken breast, diced in 1” pieces
1 bag pre-washed mixed greens

In a small bowl, stir together yogurt, lime juice and curry powder.

Place tropical fruit, and chicken breast in medium mixing bowl. Add yogurt dressing and stir to coat.

Divide mixed greens between 4 plates and top each with chicken salad.

TIP: Use the leftover chicken salad to fill the extra whole-wheat sub from Friday for a quick and yummy meal on Saturday!

Nutrients per Serving: Calories 134, Total fat 2g, Sat fat 1g, carb 11.5g, Fiber 1g, Sugars 9g, Prot 16g, Sod 60mg, Chol 39mg


TURKEY MEATBALL SUBS

These sandwiches are packed with protein and iron, but skimp on all the fat grams that sub-shop favorites typically deliver. If you bought a six pack of subrolls, you'll have one roll left. Try filling it with the leftover Curried Chicken Salad for a quick lunch.
Serves 4.

5 whole-grain sub rolls
1 lb extra-lean ground white turkey breast
1 clove garlic, minced
1 tsp dried oregano
1 egg
1 egg white
1 small onion, thinly sliced
14.5 oz can Italian-style tomatoes
1/4 cup shredded reduced-fat mozzarella cheese

Using a food processor process 1 sub roll into fine bread crumbs. Measure out 1 cup of crumbs.

In a large mixing bowl, use your hands to combine turkey, garlic, oregano, egg and egg white. Gently shape the mixture into 20 meatballs. Wash hands with soap and water after completing this step.

Heat a 10” skillet over medium-high heat. Add meatballs to skillet and brown on all sides. Remove meatballs and reduce heat to medium. Add onion and cook, stirring frequently, until slices are limp and just starting to brown.

Add tomatoes and meatballs, and stir to coat. Allow mixture to come to a slight boil, then reduce heat to medium-low and cook for 20 minutes, uncovered.

Split remaining 4 sub rolls in half lengthwise. Fill each roll with 5 meatballs and sauce, and top each with 1 Tbsp of shredded cheese.

Nutrients per serving: Calories 355, Total fat 4.5g, Sat fat 0.5g, carb 39g, Fib 4g, sugar 7g, prot 39g, sod 494g, chol 125mg

We have cool air!

Picture007.jpg,
originally uploaded by dibranchia.

And I celebrated by baking bread. Well, I had to, hubby needs it for his lunches. If we didn't have the A/C fixed I would have made a loaf in the breadmachine. Hubby doesn't mind it when it's made in the ABM, it's just that it doesn't fit as well in his little plastic container as easily when made in that bread pan.

It actually got fixed yesterday. I made a quick call to the A/C people, and someone actually picked up. I called just to make sure that hubby left the right number. Since hubby's used to living and working in Richmond, he forgets that where we live is actually a different area code, and I wanted to make sure he left the area code when he left my cell phone number as a call back number. Well, I ended up talking to one of the owners, and since he was heading to Richmond in a few minutes, and since he was driving by he offered to stop by yesterday instead of today. All it end up being was an old capacitor (basically a battery kinda thing). He said he's been replacing them all week, and usually it's a storm that blows them, but ours is about due, it's 8 years old. We have cool air coming through the vents again. Ahhhhhh! This is our second time using Kober's Heating & Air and we definitely don't have anything bad to say about them! They are definitely staying on our House Repair Phone List.

Recipe for the bread (One of hubby's favorite- I don't make the cut down the middle since it usually deflates the bread and hubby doesn't care). These loaves were made with 1/2 whole wheat and took a bit longer to rise.


* Exported from MasterCook *

Split-Top Butter Loaf

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp sugar
3/4 c warm water -- 105 to 115 degrees F
1 env active dry yeast
1 1/2 c buttermilk
1 egg
1 tbsp salt
1/4 c honey
3 tbsps butter -- in pieces
6 c bread flour
Topping:
2 tbsps butter -- melted

Stir sugar into warm water in small cup. Sprinkle yeast over top. Let
stand until foamy 5 to 10 minutes.

Heat buttermilk, egg, salt, honey and butter in saucepan until butter
melts and mixture registers 110 degrees F to 120 degrees F on instant-read thermometer. Transfer to a large bowl.

Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add
remaining flour, 1/2 cup at a time until dough holds together and pulls
away from the sides of the bowl.

Transfer dough to lightly floured surface. Knead until smooth and
elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to
coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm
place until doubled in volume, about 1 hour.

Punch dough down. Let rest for 5 minues. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5 inch rectangle. Transfer to the 2
prepared loaf pans. Cover with clean kitchen towel. Let rise in warm
place until doubled in volume, about 1 1/4 hours.

Heat oven to 350 degrees. With a razor blade or very sharp knife, make a slash down length of each loaf.

Bake in 350 degree oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire to cool.

Description:
"Makes 2 loaves (12 slices each) at $1.42 each loaf."
Source:
"Family Circle 2/1/00"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 166 Calories; 3g Fat (18.1%
calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber;
16mg Cholesterol; 311mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Whew! & Menu Plan Monday

We have had a pretty busy weekend. On Friday night our heat pump died. At least it was this weekend and not last weekend when the temps were 99-100! As I say over in my little blurb about myself, we have pugs, and the little short-nosed guys don't do so well with the heat, and the fact that our heat is pretty humid too. So we headed out to Target on Saturday to pick up some fans since all I have is little desk-style fans. We picked up two box-style fans and one oscillating stand style. They did ok, although we were on the go so much on Sunday that we felt bad since we were in A/C and the guys weren't. My dinners changed a bit since I still wasn't feeling great, and we ended up eating leftovers, especially since I wasn't eating much, and didn't taste them the first time I made them. So we basically ate the Hamburger Soup, Picadillo and Aloo Gobi throughout the week since the meals made a lot in the first place, and I didn't eat that much of it in the first go round. Hubby was happy with that. I pulled some hot dogs to eat Saturday for lunch out of the Freezer and we at the Tuna for Saturday's dinner, right as a Thunderstorm rolled through. Good thing it was a quick meal to cook. It was also a cool meal to fix since it was cooked in my cast-iron grill pan. I was planning to make the Sriracha-glazed chicken for dinner last night, since we were going for Father's Day brunch, but plans changed. We did go for Ice cream a few times this week too (we don't usually keep it in the house, and since it was something I could swallow easily, well...

First off, we went to Full Kee for dim sum. We hadn't been there before and Fil and SMil like it. It was SMil's idea to surprise Fil and show up there as they got there. It worked! :) He wasn't expecting us at all! We got jasmine tea to drink, I haven't had that in a while, it's one of my favorite teas, although I usually drink it when I'm sick (out of my Royal Dulton Classic Pooh Cup that I found at TJ Maxx *grin*) and I'm the one that orders all those weird chewy things. :D I don't know that I can remember everything, but I'll try: beef balls (like beef dumplings and had peas and carrots), chicken feet in black bean sauce (spicy), squid salad (I love this stuff!), tripe (spicy and I also love this in pho!), beef bones (like tiny spare ribs but boiled, also spicy), eggplant stuffed with shrimp paste (VERY good), flaky pastry with bbq pork, baked buns with bbq pork, shu mai, steamed rice paper with shrimp (paste?), fried tofu skins filled with shrimp and turnip (hubby's and my fave), baby octopus (looked spicy but sweet), turnip cakes (YUMMY), sticky rice in lotus leaves, fried shrimp wrapped in rice paper, mango custard (egg custard with mango pieces, and fried sesame balls with I think taro paste inside. We then headed to FiL and SMil's home for some conversation and I got to try a recipe I had noticed in the local paper. It was for an apple spice cake, and it was very good (I'll post the recipe below).

After that we headed to see Mil since it had been a while since either of us had seen her. I haven't been cooking as much since I haven't felt as well- or driving as much since gas prices so I haven't been delivering C.H.O.W. meals either. We visited with her, and ended up going out to eat with her and one of her friends also to another new to us place, Leonardo's. It's another place that has been around for awhile, and we've both seen it (it's across from the CVS we use) and when I used to work at HomePlace a lot of the people there used to eat there. Hubby and I both got Steak (well hubby got chicken) subs and split an order of fries. They were very good and we'll go back at some point to try some of the other stuff. We were both stuffed though! We finally got home close to 8 pm. The pugs were happy to see us, and told us in no certain terms that we were late with their dinner!

My menu plan this week is still kind of up in the air, it mostly depends on what happens with our A/C. I'm still waiting for the A/C people to call us back and to come out, and then they probably can't even fix it right away.

Monday: Sriracha Glazed Chicken (see recipe posted last week)
Tuesday: Pancakes with Blueberries (didn't get cooked on Sunday since I let hubby sleep in)
Wednesday: Hamburgers
Thursday: Hot Pockets (hubby wanted them, we had a coupon, & they're on sale and they're cooked in the microwave, not a problem!)
Friday: Spaghetti or pasta salad

For more menu ideas (over 200!) visit: http://orgjunkie.com/2008/06/menu-plan-monday-june-16th.html

The Byrd Nest Applesauce Cake


Makes 12-14 servings
2 1/2 cups all-purpose flour
1 cup light OR dark brown sugar OR Splenda brown-sugar substitute
1 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt (optional)
1/4 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon cloves
1 teaspoon allspice
1 3/4 cups applesauce
1/2 cup water
1/2 cup canola or other vegetable oil
2 eggs (1/3 to 1/2 cup)
1 1/2 cups raisins
1 cup finely chopped nuts

Heat oven to 350°F.

Grease and flour a baking pan (1 13-by-9-by-2-inch pan; 2 8-by-1½ inch OR 9-by-1 ½ inch round pans; or 1 tube pan.

Measure all the dry ingredients into a large mixing bowl. Add the wet ingredients and blend with an electric mixer on low speed for 30 seconds, scraping the bowl frequently. Beat on high speed for 3 minutes, scraping the bowl occasionally. Stir in the raisins and nuts. Pour into pan or pans.

Bake rectangular pan 50 to 60 minutes; round pans 50 to 55 minutes; tube pan 60 to 65 minutes, or until wooden pick inserted in the center comes out clean. Allow to cool 5 minutes, then turn out onto a cooling rack.

This cake is very moist and should be cut with a thin and narrow blade knife for clean cuts.

The cake freezes well and is good for breakfast, lunch, dinner or snacks.

Variation: Substitute apple cider for the water and dried cranberries for the raisins, and cut back on each spice by 1/4 teaspoon -- Marika Byrd

Menu Plan Monday

Well, this whole week looks like it's going to be 3H (Hazy, Hot and Humid) I know that today and tomorrow it's supposed to be in the 100's too. Mom brought down her old grill yesterday, but we haven't set it up yet so I've planned on skillet meals. I'm hoping that the temperature will go down a bit so I can grill towards the end of the week. Our grill is on the back porch which gets the sun all day, so when it's been hot all day, the last thing I want to do is stand out there and grill. I figure I can always broil those recipes and we'll be fine (I'll use the toaster oven so as not to heat up the house).

I had outpatient surgery on Thursday, and I forgot (or don't remember since I was on pretty heavy drugs after my liver surgery) that since I'm a difficult intubation that the way they have to intubate me, it leaves me with a majorly sore throat. I didn't eat real food until Sunday evening. So even though I had made bread and soup for Thursday night, I didn't feel like eating it, and hubby had to go out and buy me gelatin and pudding to eat. I couldn't even handle canned chicken noodle soup if that tells you how bad it was. I am still a little sore and coughing. Right now it's like I've got a cold, with my nose still running a bit (They had to use a naso-gastric tube too) and I'm still coughing and my throat is slightly sore. I'm still not up to wanting to eat or drinking, but with the heat, I'm making myself. Good thing we at least have A/C.

For more menu ideas, visit I'm an Organizing Junkie: http://orgjunkie.com/2008/06/menu-plan-monday-june-9th.html

Monday: Picadillo (Cuban ground beef with raisins and olives - I'm using ground turkey)
Tuesday: Aloo Gobi (Indian curried cauliflower with potatoes-I didn't make it last week)
Wednesday: Ranch-Style Eggs over Polenta (From WW From Pantry to Plate cookbook)
Thurs: Tuna Steaks with Wasabi Ginger Glaze (from Cooking Light June 2008)
Friday: Grilled Chicken with Sriracha Glaze (From Cooking Light June 2008)

Ranch-Style Eggs over Polenta
Serves 4

16 oz tube prepared polenta cut into 12 (1/2 inch) slices
15 1/2 oz can pinto beans, rinsed and drained
1 cup jarred chunky salsa
1/2 tsp ground cumin
4 large eggs
1/2 cup shredded reduced fat cheddar cheese
2 Tbsp chopped fresh cilantro

Preheat the oven to 425 F. Spray a baking sheet with nonstick spray. Arrange the polenta slices in a single layer on the baking sheet. Spray the polenta lightly with nonstick spray. Bake until hot, about 20 minutes.

Meanwhile, combine the beans, salsa, and cumin in a small saucepan; bring to a boil. Reduce the heat and simmer, covered about 10 minutes.

Spray a large nonstick skillet with nonstick spray. Crack the eggs into the skillet and fry until the yolks just being to set, 2-3 minutes. Remove the skillet from the heat and sprinkle the eggs with the cheese and cilantro. Cover the skillet and let stand until the cheese melts, about 2 minutes.

To serve, place 3 polenta slices on each of 4 plates. Spoon the beans over the polenta, and top with an egg. Serve at once.

Per serving: (3 slices polenta, 1/2 cup beans, and 1 eggs): 301 cal, 9 g fat, 3 g sat fat, 0 g trans fat, 215 mg chol, 945 mg sod, 37 g carb, 6 g fib, 19 g prot, 177 mg calc. POINTS 6

Instead of frying the eggs, they can be poached or scrambled if you prefer.
From: WW From Pantry to Plate

Tuna Steaks with Wasabi-Ginger Glaze
Add jasmine rice and steamed fresh asparagus to complete the meal. Chinese-style hot mustard has a sharp, spicy bite and can be used in place of wasabi paste. The glaze would also pair well with salmon, chicken thighs, or pork.

2 tablespoons low-sodium soy sauce, divided
4 (6-ounce) tuna steaks (1 inch thick)
2 tablespoons ginger marmalade (such as Dundee)
2 teaspoons wasabi paste
Cooking spray
2 tablespoons chopped fresh cilantro

1. Spoon 1 tablespoon soy sauce over fish; let stand 5 minutes.

2. Combine the remaining 1 tablespoon soy sauce, ginger marmalade, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side. Spoon marmalade mixture over tuna; cook 1 minute or until medium-rare or until desired degree of doneness. Remove tuna from pan; sprinkle with cilantro.
Yield

4 servings (serving size: 1 steak and 1 1/2 teaspoons cilantro)
Nutritional Information

CALORIES 281(7% from fat); FAT 2.3g (sat 0.5g,mono 0.3g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 98mg; CALCIUM 37mg; CARBOHYDRATE 7.7g; SODIUM 397mg; PROTEIN 51.4g; FIBER 0.1g


Grilled Chicken with Sriracha Glaze
Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents the sweet glaze from burning. Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots, lime juice, and sugar.

2/3 cup mango jam
2 tablespoons finely chopped fresh chives
2 tablespoons rice vinegar
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon olive oil
4 (12-ounce) bone-in chicken leg-thigh quarters, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

2. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.

3. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.

4. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.

Wine note: This dish's tropical fruit flavors and spicy heat are ideal for gewürztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewürztraminer 2006 ($20) echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat. —Jeffery Lindenmuth


Yield

4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)
Nutritional Information

CALORIES 326(29% from fat); FAT 10.4g (sat 2.3g,mono 4.7g,poly 2.1g); IRON 4.5mg; CHOLESTEROL 154mg; CALCIUM 102mg; CARBOHYDRATE 18.2g; SODIUM 515mg; PROTEIN 38.7g; FIBER 2.7g

Elizabeth Karmel , Cooking Light, JUNE 2008

(hlloyd01261972@aol.com)
Very easy. We used boneless skinless chicken breasts instead of the thigh-leg quarters, so we did not have to grill as long as the recipe states. Really liked the spicy-sweet taste of the glaze. Would be great for an informal gathering. 05/26/08

Menu Plan Monday

I have outpatient surgery on Thursday at o'crack of dawn early so the soup will be made early. Dinner will be made earlier this week and can just be reheated. We will hopefully have leftovers for Friday since I'm not sure if I'll feel like cooking or not - and hubby can't really cook, he can barely handle re-heating. I really need to teach him to cook.

Monday: Superb Turkey (recipe below)
Tuesday: Shrimp Curry (recipe below)
Wednesday: Clam Whiffle (recipe below)
Thurs: Hamburger Soup (recipe below)
Friday: Leftovers

For more menu ideas visit I'm an Organizing Junkie: http://orgjunkie.com/2008/06/menu-plan-monday-june-2nd.html

Superb Turkey (Hot Dog Marinade)
I call it Hot Dog Turkey because the first time we made the sauce and when we added the ketchup/liquid smoke, it smelled a little like a hot dog! This is wonderful. This is one of the turkey entrees my sister had at her reception (the other was marinated in Italian Dressing and grilled). The recipe came from my Aunt, I don't know where she got it from.

1/4 Cup vinegar
1/2 Cup water
1/4 Cup brown sugar
2 Teaspoons prepared mustard
1/4 Teaspoon black pepper
1 Teaspoon salt
1/8 Teaspoon cayenne pepper -- (optional)
1 Tablespoon lemon juice
1 Medium onion -- thinly sliced
1 Tablespoon butter
1/2 C Ketchup
1 Tsp Liquid Barbecue Smoke®
2 Tbsps Worcestershire Sauce

Mix vinegar through butter. Simmer uncovered 20 minutes. Add: ketchup, liquid smoke, and Worcestershire sauce. Bring to a boil and cool. After sauce is cool, add turkey breast (cut in half). Marinate for one day. Baste turkey every 5 minutes and brush marinade sauce over as you are grilling.



Shrimp Curry (Bangladesh)- Chingri Mash Torkari (cheen-gree mahsh TOHR-kan-ree)

A favorite recipe from Bangladesh, where shrimp is readily available.
Option: Replace lemon grass with 3 T. lemon or lime juice (45 ml) or 1 t. grated lemon peel (5 ml)
Serves 6

Sauté in a small amount of oil until cooked through:
2 lb. shrimp, shelled and deveined (1 kg)
Set aside.
Sauté lightly in 2 T. oil (30 ml)
3 small onions, finely chopped
5 cloves garlics, finely chopped
2 stalks lemon grass, chopped

Add:
1⁄2 t. ground turmeric (2 ml)
1⁄2 t. ground cumin (2 ml)
1⁄4 t. ground ginger (2 ml)
1⁄8 t. pepper (.5 ml)
2 dried red chillies, finely cut (optional)
2 bay leaves
1⁄2 t. ground cinnamon (2 ml)
1⁄2 t. sugar (2 ml)
1 t. salt (5 ml)

Cook 5–10 minutes.
Add:
5 tomatoes, finely chopped

Cook for 10 minutes.
Add:
2–3 c. coconut milk (500–750 ml) (p.280)

Cook until mixture takes on curdled appearance, about 10 minutes.
Add shrimp and cook 10 minutes. Serve with rice.

—Kimole Mankin, Haluaghat, Bangladesh; and Judy Nord, Dhaka, Bangladesh.
From Extending the Table... A World Community Cookbook


Clam Whiffle
"A whiffle is a souffle that any fool can make" - Peg Bracken
Serves 6

Preeat oven to 350.
Combine in bowl:
1 cup milk
1 1/4 cup crumbled soda crackers
Let soak 5 minutes.
Add:
1/4 cup melted margarine
1 can (8 oz) minced clams, drained and rinsed
2 Tbsp finely chopped onion
4 Tbsp finely chopped green pepper
1/4 tsp salt
dash pepper
dash Worcestershire sauce
2 eggs, well beaten

Pour into greased casserole and bake 40-45 minutes until puffy and golden.
Serve at once.

-Evelyn Kreider, Goshen, Ind.
From More-With-Less Cookbook


Hamburger Vegetable Soup
From Sharing Our Best: Recipes from Amish Mennonites, Stuarts Draft, VA
Mrs. Paul D. Yoder

1 1/2 lbs hamburger
1/2 cup chopped onion
4 cup water
1/2 c chopped carrots
1/2 cup chopped celery
2 cups diced potatoes
1 bay leaf
1/2 tsp basil or parsley
1 beef bouillon cube
3 tomatoes or a little juice
salt and pepper to taste

In large saucepan, brown meat with onions. Add water and remaining ingredients except tomatoes. Cook until vegetables are tender, then add tomatoes and simmer 10 minutes. May add more of other vegetables and juices or water. Should make about a gallon of soup.

Menu Plan Monday

I have outpatient surgery on Thursday at o'crack of dawn early so the soup will be made early. Dinner will be made earlier this week and can just be reheated. We will hopefully have leftovers for Friday since I'm not sure if I'll feel like cooking or not - and hubby can't really cook, he can barely handle re-heating. I really need to teach him to cook.

Monday: Superb Turkey (recipe below)
Tuesday: Shrimp Curry (recipe below)
Wednesday: Clam Wiffle (recipe below)
Thurs: Hamburger Soup (recipe below)
Friday: Leftovers

For more menu ideas visit I'm an Organizing Junkie: http://orgjunkie.com/2008/06/menu-plan-monday-june-2nd.html

Superb Turkey (Hot Dog Marinade)
I call it Hot Dog Turkey because the first time we made the sauce and when we added the ketchup/liquid smoke, it smelled a little like a hot dog! This is wonderful. This is one of the turkey entrees my sister had at her reception (the other was marinated in Italian Dressing and grilled). The recipe came from my Aunt, I don't know where she got it from.

1/4 Cup vinegar
1/2 Cup water
1/4 Cup brown sugar
2 Teaspoons prepared mustard
1/4 Teaspoon black pepper
1 Teaspoon salt
1/8 Teaspoon cayenne pepper -- (optional)
1 Tablespoon lemon juice
1 Medium onion -- thinly sliced
1 Tablespoon butter
1/2 C Ketchup
1 Tsp Liquid Barbecue Smoke®
2 Tbsps Worcestershire Sauce

Mix vinegar through butter. Simmer uncovered 20 minutes. Add: ketchup, liquid smoke, and Worcestershire sauce. Bring to a boil and cool. After sauce is cool, add turkey breast (cut in half). Marinate for one day. Baste turkey every 5 minutes and brush marinade sauce over as you are grilling.



Shrimp Curry (Bangladesh)- Chingri Mash Torkari (cheen-gree mahsh TOHR-kan-ree)

A favorite recipe from Bangladesh, where shrimp is readily available.
Option: Replace lemon grass with 3 T. lemon or lime juice (45 ml) or 1 t. grated lemon peel (5 ml)
Serves 6

Sauté in a small amount of oil until cooked through:
2 lb. shrimp, shelled and deveined (1 kg)
Set aside.
Sauté lightly in 2 T. oil (30 ml)
3 small onions, finely chopped
5 cloves garlics, finely chopped
2 stalks lemon grass, chopped

Add:
1⁄2 t. ground turmeric (2 ml)
1⁄2 t. ground cumin (2 ml)
1⁄4 t. ground ginger (2 ml)
1⁄8 t. pepper (.5 ml)
2 dried red chillies, finely cut (optional)
2 bay leaves
1⁄2 t. ground cinnamon (2 ml)
1⁄2 t. sugar (2 ml)
1 t. salt (5 ml)

Cook 5–10 minutes.
Add:
5 tomatoes, finely chopped

Cook for 10 minutes.
Add:
2–3 c. coconut milk (500–750 ml) (p.280)

Cook until mixture takes on curdled appearance, about 10 minutes.
Add shrimp and cook 10 minutes. Serve with rice.

—Kimole Mankin, Haluaghat, Bangladesh; and Judy Nord, Dhaka, Bangladesh.
From Extending the Table... A World Community Cookbook


Clam Whiffle
"A whiffle is a souffle that any fool can make" - Peg Bracken
Serves 6

Preeat oven to 350.
Combine in bowl:
1 cup milk
1 1/4 cup crumbled soda crackers
Let soak 5 minutes.
Add:
1/4 cup melted margarine
1 can (8 oz) minced clams, drained and rinsed
2 Tbsp finely chopped onion
4 Tbsp finely chopped green pepper
1/4 tsp salt
dash pepper
dash Worcestershire sauce
2 eggs, well beaten

Pour into greased casserole and bake 40-45 minutes until puffy and golden.
Serve at once.

-Evelyn Kreider, Goshen, Ind.
From More-With-Less Cookbook


Hamburger Vegetable Soup
From Sharing Our Best: Recipes from Amish Mennonites, Stuarts Draft, VA
Mrs. Paul D. Yoder

1 1/2 lbs hamburger
1/2 cup chopped onion
4 cup water
1/2 c chopped carrots
1/2 cup chopped celery
2 cups diced potatoes
1 bay leaf
1/2 tsp basil or parsley
1 beef bouillon cube
3 tomatoes or a little juice
salt and pepper to taste

In large saucepan, brown meat with onions. Add water and remaining ingredients except tomatoes. Cook until vegetables are tender, then add tomatoes and simmer 10 minutes. May add more of other vegetables and juices or water. Should make about a gallon of soup.