Skip to main content

Menu Planning

You know, everybody's different.
When it's -24 degrees outside, some people want to go outside and built snow forts. Other people want to go hiking. I want to stay inside and turn my oven on.
Because of my current unemployed state, money is understandably a little tight. Dev and I are not soaking up the Alamosa night life (of course, even if we won the lotto, there's not much night life to soak up around here- unless you like extreme snow plowing or bingo at the VFW).
I have decided to do my part for home economics by sitting down on Sunday afternoons and planning a menu for the week.
Last week's menu looked something like this:
Monday- honey roasted pork loin with roasted potatoes and steamed broccoli- the afore-blogged-about chocolate cookies for dessert.
Tuesdays- Dev cooks on Tuesdays. We had chicken done in the crock pot with white wine, cream and green peas (sorry Di).
Wednesday- We took the leftover chicken, shredded it off the bone and I warmed the sauce part, thickened it and made chicken and dumplings.
Thursday- I made a salmon quiche.
Friday was leftover day. By that time, we had quite a bit of stuff collected.
Saturday I took the very last of the shredded chicken and made smothered chicken burritos with mexican rice.
So I figured the first week went fairly well. I think I spent about $50 on the groceries for that whole week. Breakfasts are usually cereal and toast, or sometimes eggs if I get up early enough. Lunches are always sandwiches or leftovers.
This week hasn't been bad either. Here's the proposed menu:
Monday- Killer dinner! I took tilapia fillets I found on sale at the grocery store and steamed them in white wine/lemon juice/bay leaf. I served it over couscous I had made with chicken stock and a few red pepper flakes for some zip. I topped the fillets with sauteed onions, grape tomatoes and mushrooms. As an appetizer, I took the rest of the container of cherry tomatoes, halved them and put them in a little gratin dish with olive oil and quite a bit of chopped fresh garlic. I roasted them at 400 degrees for about 20 minutes (til the tomatoes began to fall apart). I took it out and mixed in several large shrimp (on sale at the grocery store as well), fresh lemon juice, chopped fresh parsley and feta cheese. I returned it to the oven for about 10 minutes (until the shrimp were just translucent). I served it with french bread to sop up the juice. I'm not kidding when I say this was amazing. Dev and I practically fought over the last of it. Of course, 2 1/2 hours later, we had the damn chocolate cake for desert.
Tuesday was Dev's night again. We had chili and cornbread. I love this meal. It was -20 outside, and there's just something about a big bowl of chili with cheese, cilantro and cornbread added to it that makes you all warm and fuzzy.
Wednesday- tonight is Shepherd's Pie
Thursday- I have planned a modified quiche lorraine thing. I'm going to use fresh spinach, swiss cheese, bacon and scallions. We'll see what happens.
Friday is going to be grilled barbecue chicken (on the grill pan inside- I'm not freezing to death out by the grill).
Now all I need to do is learn how to cook for 2 people. Although, I guess leftovers are nice to have. It's a good thing I have my big extra freezer!


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!