Monday, May 31, 2010

Menu Plan Monday

This week is going to be crazy busy, because we sold our house and have to move out this friday June 4th! so I really have no idea if I will be able to stick to any kind of menu plan. as I have to pack up the entire house in 4 days as well as do all the change of address stuff and organise a moving company etc, but in an attempt to try and use up some of our freezer contents, I have planned a couple of meals, the rest will be fast food/take out:

Monday: Sweet and sour chicken and jasmine rice

Tuesday: Mango chutney short ribs and mashed potatoes

Wednesday: The hubby will bring something home

Thursday: The hubby will bring something home

Friday: Moving day, so I'm sure we will get take out/fast food

See other menu plans over at Organizing Junkie

Sunday, May 23, 2010

Menu Plan Monday

Monday: Zuppa toscana soup and salad

Tuesday: The husband has a dinner meeting at Perry's, so no cooking for me tonight! but there's some hummus and pita bread from phonecia calling my name!

Wednesday: Coconut curry short ribs, jasmine rice

Thursday: Our monthly HOA board members meeting got cancelled last week and moved to tonight, so will grab something on the way home from that

Friday: Going to see sex and the city 2 at the alamo drafthouse, so will eat there

See other menu plans over at Organizing Junkie

Friday, May 21, 2010

Cod With Parsley Sauce

I have been really craving my mum's incredible fish pie, but knowing that the husband wouldn't touch it, I decided on cod with parsley sauce, which my mum used to make often when I was a child, it's so good!

For the cod
•1¾oz flour

•salt and freshly ground black pepper

•4 x 6oz cod fillets

•1-2 tbsp vegetable oil

•3oz butter

•1 lemon, juice only

For the parsley sauce
•300ml milk

•½ onion, peeled, finely sliced

•pinch freshly grated nutmeg

•1 fresh bay leaf

•4 whole white peppercorns

•1½oz butter

•1oz flour

•3 tbsp chopped fresh parsley leaves

•salt and freshly ground black pepper

1.For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes.

2.Meanwhile, 1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste, then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat.

3.Strain the milk mixture into the roux mixture, then whisk well until completely incorporated.

4.Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon.

5.Stir in the remaining ½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.

6.For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated.

7.Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through.

8.When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat.

See other recipes at The Grocery Cart Challenge, Mom's Crazy Cooking

Thursday, May 20, 2010

Texas Pork Ribs

I can't say that I am much of a rib fan, but the hubby loves them, so I actually attempted a ribs recipe for the first time. I think they turned out pretty good, the hubby really liked them, but they were a little too sweet for me.

6 pounds pork ribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder
5 tablespoons pan drippings
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste
salt and pepper to taste

Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Cover, and refrigerate for at least 8 hours.

Preheat oven to 275 degrees F. Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.

Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.

Turn oven up to 400, baste ribs in sauce and cook for 20 minutes

Monday, May 17, 2010

Menu Plan Monday

Monday: Texas pork ribs, baked beans and potato salad

Tuesday: Cod with parsley sauce, mashed potatoes and minted peas

Wednesday: Cranberry pork roast, roast potatoes and green beans

Thursday: We have our monthly HOA board members meeting, so will grab something on the way home from that

Friday: Going to see Shrek at the alamo drafthouse, so will eat there

See other menu plans over at Organizing Junkie

Thursday, May 13, 2010

Salsa Chicken & Texas Chile-Cheese grits

The hubby actually sampled this at our favourite grocery store (Central Market) last weekend, and immediately picked up the recipe and the declared we were having this for dinner one night!

Salsa Chicken:
4 skinless, boneless chicken breasts
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded colby-jack cheese

1.Preheat oven to 350 degrees F
2.Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3.Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

Chile-Cheese Grits:
6 cups soft-cooked grits
2 cups shredded colby cheese
2 tbsp minced cilantro
1/2 cup finely chopped jalapenos
2/3 cup pasilla de oaxaca chile sauce

1. Preheat oven to 350 degrees F
2. Combine all ingredients in a large bowl
3. Pour mixture into a buttered baking dish and bake for 35-40 minutes

Tuesday, May 11, 2010

Minted Lamb Koftas

I just love the flavour combination of lamb and mint, and this is just a very quick and easy recipe that I just love.

8oz minced lamb
1oz white breadcrumbs
1 small onion, peeled and very finely chopped
1 clove garlic, peeled and crushed
2 tbsp fresh mint, chopped
salt and pepper
1 small egg, beaten

yogurt Dressing
¼ pint yogurt
1 tsp fresh mint, chopped
salt and pepper

To Serve
4 pitta bread
shredded lettuce
sliced cucumber
sliced tomato

1. Combine the minced meat, breadcrumbs, onion, garlic, mint, salt and pepper.
2. Add enough egg to bind and form into small sausage shapes. Grill under a medium to high heat for about 15 minutes, turning once, until brown and cooked through.
3. To make the dressing mix the yogurt, mint, salt and pepper.
4. To serve, fill the pittas with lettuce, cucumber, tomato and the grilled kofta, top with the yoghurt dressing.

See other recipes at The Grocery Cart Challenge

Monday, May 10, 2010

Menu Plan Monday

It's been a couple of weeks since I menu planned or even posted at all, but what with my teeth problems and endodontist appointments for that and getting the floors replaced and then re-painting some of the house, I really didn't feel like planning or cooking meals. The hubby has also spent the last fortnight trying to fix my computer, but in the end he had to wipe it clean and start again, but it's working again and the house is back on the market, so here's what's planned for this week

Monday: Lamb koftas in pita bread, corn on the cob

Tuesday: BLT's with avocado and fruit salad

Wednesday: Salsa chicken with chile-cheese grits

Thursday: Apricot chicken, jasmine rice and green beans

Friday: Sweet and sour ribs, vegetable fried rice

See other menu plans over at Organizing Junkie