Weekly Menu 3

My last week's menu got a little skewed from the original. Wednesday we had leftovers, Thursday I hopped right back on with the Chicken Pot Pie (which was WONDERFUL) and Friday my dad went out of town so we just made a simple taco night.

Here is some (not finished) week 3 menu.

Curry Chicken Pot Pie

Thursday night dinner:

Curry chicken pot pie

Salad

Sugar cookies

This recipe came form Good Eats with Alton Brown. Let me just say- Alton Brown is my other lover! This recipe of his is no disappointment. The boyfriend is scarfing down my left over from last night right now as I type. Must try this one, its worth it!

Curry Chicken Pot Pie

4 c. frozen veggie mix

1-2 Tbsp vegetable oil

3 Tbsp butter

1 onion-chopped

2 celery stalks-chopped

1 1/2 c. chicken broth

1/2 c. milk

3 Tbsp flour

1 tsp curry powder

2 Tbsp dried parsley

1 tsp salt

1/2 tsp pepper

2 c. chicken-roughly chopped (I used a rotisserie)

1 pkg puff pastry

1. Preheat oven to 400.

2. Toss frozen veggies with vegetable oil & spread evenly on sheet pan. Place in oven and cook until slightly golden brown (toss a few times).

3. In large saute pan over medium heat 1 tbsp of butter and sweat the onion and celery. In another sauce pan, heat the broth and milk.

4. Add 2 more tbsp of butter to the onion/celery mixture. Add the flour and curry and cook for 1-2 minutes. Whisk in the hot milk mixture and cook until slightly thickened. Add the parsley, salt & pepper.

5. Toss in the browned vegetables and chicken, coating all.

6. Pour into a shallow baking dish or terra cotta pot base lined with foil and top with 6-8 rounds of puff pastry. OR Spoon mixture into individual serving dishes and cover the whole top with a puff pastry circle. Place in 400 degree oven and bake until golden brown and bubbly about 25 minutes.

ENJOY!!

Leftovers

Tonight's dinner was simply left overs- from my mom birthday luncheon from the girls at work. But be sure to check in tomorrow. I'm making chicken pot pie which I am very excited for!

Gnocchi w/ Spinach in Tomato Sauce

Tuesday night dinner:
Gnocchi w/ Spinach in Tomato Sauce
Garlic bread
Salad

This dish came together incredibly fast and was super easy. My dad is a hot pepper aficionado and he dries some of his own very hot peppers so I downed the amount t 1/8tsp. Good and easy dinner. Was defiantly a hit with the boyfriend.

Gnocchi w/ Spinach in Tomato Sauce
1 pkg (16oz) prepared gnocchi
1 bag (6oz) baby spinach
1 can (14.5oz) diced tomatoes w/ basil, oregano and garlic (such as Del Monte)
1/2 c. Shredded mozzarella
1/4 c. Basil-chopped
1 Tbsp olive oil
1/4 tsp Crushed red pepper flakes
1/2 tsp salt

1. Bring large pot of salted water to a boil and cook gnocchi according to package directions. Once cooked, remove from pot with slotted spoon. Add spinach and cook for about 1 minute.

2. Meanwhile place canned tomatoes in blender, blend until smooth. Add oil to medium-high heat nonstick skillet, add red pepper flakes. Cook for about 1 minute stirring occasionally. Add in the tomato mix and salt and simmer down for about 4 minutes or until thickened.

3. Stir gnocchi and spinach into tomato sauce. Server family style or into 4 separate bowls. Top with mozzarella cheese and a sprinkle of the chopped basil.

Pork Tenderloin w/ Warm Apple Slaw

Monday night dinner:
Pork Tenderloin w/ Warm Apple Slaw
Couscous

This was a recipe I found in Family Circle magazine, and I've done pork with apples before and it has always turned out delicious. This was a very easy and quick dinner to make. Great for work nights.

Pork Tenderloin w/ Warm Apple Slaw
1 pork tenderloin (1 1/2 lbs)
3 tsp honey
1/2 head green cabbage, thinly sliced
2 gala apples, cubed
1tsp caraway seeds (optional)
2 Tbsp olive oil
salt and pepper to taste

1. Heat oven to 400. Rub the pork with 1 tsp of honey and sprinkle with salt and pepper; place in roasting pan. Roast for 30-45 minutes-turning half way through.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cabbage and cook, covered for about 6 minutes- stirring frequently. Once cabbage is tender, add the apples, remaining 2 tsp of honey, and caraway seeds (if you opted for them). Cook for another 6 minutes uncovered and stirring occasionally.

3. Remove pork from over when internal temp reaches 155. Cut pork into 1-inch slices and serve over cabbage and apple slaw.

Couscous
Cook according to box directions. I used toasted pine nut couscous and it compliments the pork very well.

~Enjoy! Happy eating!

Weekly Menu 2

My mom's birthday is today so there is also chocolate cake for dessert.


Recipes will be up each day after cooking.
Happy cooking!!

Garlic Parmesan Beer Bread

Garlic Parmesan Beer bread

3 c. plain flour
1 Tbsp brown sugar
1 tsp salt
1 Tbsp baking powder
2 cloves of garlic-finely chopped
1 1/4 c. parmesan cheese-grated
10 oz. beer or lager (I used Harpoon Pale Ale)

1. Preheat over to 375 F

2. Sift the flour into a large bowl, then ass the sugar, baking powder, garlic and 1 cup of the parmesan cheese.

3. Gradually pour the beer into the dry mix (do NOT use a whisk unless you wants to use a knife to get the dough out of the wires). Mix until just combined, do not over mix. The mixture will be thick and stretchy and just slightly moist.



4. Pour the mixture into a butter & flour loaf pan. Even out the mixture and sprinkle the remaining 1/4 cup of parmesan cheese on top.



5. Bake for 45 minutes until golden brown.



6. The outside should be crispy and a skewer should come out clean. Leave to cool in the pan for a few minutes, before moving it to a wire rack.

Best served warm.

Makes 1 loaf.

Try to hold yourself back while it is baking, because it will smell AMAZING!!