As if...

As if we haven't been eating since September 16th...

As if we've been eating only hot dogs and/or take-out...

As if the blog no longer exists...

As if!!!!!!!!!!!!!

As you know, this blog began with the basic premise: home-cooked meals need not be laborious nor do they need to be made using 15 different exotic ingredients, etc. It was designed to show you (and maybe myself) that cooking for your family should be - could be - quick and easy while also nutritious and interesting. Sometimes you get lucky and it's all of the above. Sometimes, I tend to get more involved in a meal or a recipe and sometimes I just plain order in.

But these past few weeks have been intense and overall I've been tired. That's not to say that I have neglected family meal time. As if I ever would. It's not to say that we've not eaten healthy meals. As if that would last in my house? And certainly, the fact that I haven't posted anything on the blog in more than a month has weighed heavily on my brain...I felt as if I had abandoned a project.

But tonight, I've mustered the energy to write.



Two weekends ago it was cold and my body cried out for something warm and comforting. That day I had a bolt of energy and made grandma's mac and cheese http://meredithsfoodforlife.blogspot.com/2008/09/grandmas-baked-mac-and-cheese-recipe.html followed by a roast chicken http://meredithsfoodforlife.blogspot.com/2008/10/roast-for-any-night-recipe.html which I simply carved to use as dinner later in the week. Then I made corn bread (from the box!!! but ohh soo good!) and then I made cupcakes for the girl scout troop's meeting the following day and THEN I made dinner! We had Butternut Squash Risotto with Asparagus, Prosciutto and Calvados. It was really good and as usual, it stuck to my ribs. (Recipe follows below)



This past weekend, I made a roast pork braised in red wine with carrots. This happens to be one of the best pork recipes ever. It's very simple and looks fantastic but it's not my recipe - it's Marcella Hazan's. Somehow she has managed to make the most amazing meals feel completely do-able. Some celebrity chefs don't do that...they take a simple meal and find ways to completely complicate it. Not Marcella.



And tonight I stood in front of the refrigerator like my five year old wondering: what on earth should I make for dinner? It's as if I had forgotten how to be creative. AS IF! Inspiration came quickly and I made linguine with spinach-fontina sausage, heirloom tomatoes, and edamame. Colorful, fresh, flavorful, and easy. (heat 1/4 c. olive oil, saute 4 mined garlic cloves and 1 tsp. fresh rosemary for 2 min., add 1 lb. sliced sausage from Trader Joe's, cook med./high for 6-7 min., add 1/4 c. vermouth and allow to bubble, add 10 oz. sliced baby heirloom tomatoes, saute 4 min., add 1/2 c. shelled edamame and pour over hot cooked linguine)

I say it's not as if you have to grow your own food to be a good home cook. And it's not as if you have to make coq au vin or lobster newberg each night of the week to be a good home cook. You simply have to act as if you are a good home cook and soon your home cooking will be just as you wish!

Butternut Squash Risotto with Prosciutto and Calvados
1 1/2 c. risotto
1 Tbsp. butter + 1 Tbsp. for later
1 Tbsp. olive oil
4 oz. diced prosciutto
2 large shallots minced
1 small-med butternut squash, chopped into 8 pieces
fresh sage (about 2 Tbsp.)
fresh rosemary (about 2 Tbsp)
1 lb. fresh asparagus tips
1/2 c. calvados
8 oz. chicken stock
14 oz. broth
1/2 c. grated pecorino

In a small saucepan, warm the stock and broth over low heat.

In a large heavy pot, heat oil and butter till foamy. Add in the shallots and saute about 3 minutes over medium high heat. Add in the prosciutto and saute about 6 minutes till fat has simmered off. Add in the fresh herbs and the rice. Saute the rice, stirring often, about 3-4 minutes till well coated with the fat. Add in the calvados and stir well. After the liquid is somewhat absorbed, add ladles of the broth to the rice and stir well. Do not leave risotto on the stove unattended - you'll be unhappy with the result. Constant stirring is needed. Add ladles of broth as the previous one becomes absorbed.

Meanwhile, in a large pot with a steamer attachment, pour about 1 cup of water into the bottom and place a steamer tray over the water. Turn on the heat to high, add the butternut squash and cover the pot. Check the squash about 10 minutes later (be very careful opening the lid!). Remove as long as it's very soft to the fork. Allow squash to cool slightly and peel meat away from the flesh. Mash meat with a fork and add to the risotto. Stir well.

In the microwave, steam the asparagus tips for about 4-5 minutes. Drain and add to the risotto.

Once all the liquid has been absorbed, the risotto should be very creamy and pasty. Be sure and taste to ensure rice is soft enough. Turn off the heat, add the remaining tablespoon of butter and the cheese and mix well.

Industrious: Food Musings

I know it's been sometime since my last blog entry and my "disappearance" has been cause for concern (thank you to those sending inquiries as to my whereabouts!)

So, why haven't I been blogging these days? A few reasons: the new school year (getting ready and acclimated to a child in real school), increased load of extracurricular and work activity, and probably the biggest reason I've been absent: watching the weight...

Just because you're on a diet doesn't mean your food has to be void of flavor. In fact, that's just the time to increase the flavor factor! You know, more garlic, more spice, more non-oil laden marinades, etc. One of the great bi-products of committing to a new eating regiment, is the fact that you can really save money. So it's this notion that has inspired me to lose the writers block and share what I know.

Sunday night I made a 7.65 lb. roast chicken. It was on sale for $.99 per pound. So for about $8, I managed to make dinner not one night - but two! And, I made lunch from my $8 purchase not one day - but two! And...I made chicken soup for the Jewish holiday that begins Friday night.

I can't tell you how easy this was and how amazing it feels to make dinner and then continue cooking. Naturally, even if you're not on a diet, you may still want to save money. So here are some ideas you can use for your $8 purchase (or similar amount).

Sunday night - To eat dinner at 6:30 p.m., begin roasting your chicken at 3:00. Wash it well, inside and out, and dry it. Rub Kosher salt inside the cavity and on top of the bird. Sprinkle with ground ginger and pepper. Cut two lemons and 1 onion and stuff them inside, loosely. Then add a bay leaf, fresh dill, and carrots and celery all around the bird. Cook for about 2 1/2 - 3 hours, depending on the directions and weight. See? No oil or other fat...count 3 points for 3 oz of chicken breast! Ours was served with rice and sweet potato and salad.

Pack yourself lunch - Place your alotment of chicken (whatever it might be!) into a take-to-work container and add a salad under it. Or add veggies and rice. Or make a chicken salad with dill and celery or with grapes and walnuts, instead.

Set aside in the fridge remaining meat from the bird (I had about 4-5 cups of chicken).

Soup: Carve the bird and serve - from your Sunday dinner. Place the carcass, all extra bones - with meat stuck to them, a little skin, and all the veggies left over from the roast and additional 1 1/2 cups of chicken into a large soup pot. Add 2 medium onions quartered, more carrots, more chopped celery, more fresh dill, more ground ginger, more salt, a peeled and cut parsnip, a peeled and cut turnip and a couple of whole cloves. Add enough water to just cover the mass. Set on high simmer for about 3-4 hours. Occasionally skim off the cloudy bubbles that form on top. Pour out the broth through a colander and into a large pot - leaving the bones and solids in the colander. Pick off all viable meat and add to the broth with any viable carrots and celery. With the bottom of a cup, squash the remaining veggies, etc. to ensure that all the flavor and juice comes out. Allow broth to cool completely before placing in the fridge, covered. In the morning, skim off the solidified fat. At that point, you can freeze it in small batches for a later date!

Dinner Tuesday night: How about Chicken Burritos? Take out your can of black beans and warm on the stove. Heat a large frying pan sprayed with Pam Spray and saute 2 sliced scallions for two minutes or until soft. Add remaining chicken and heat through. Add about 1 1/2 Tbsp. ground cumin, 2 Tbsp. lemon juice and 1/4 cup chopped cilantro. Mix well. Put into little cups: cheese (use reduced fat if you're watching), beans, avocado cubes, salsa, tomatoes and build a burrito onto a small fat-free tortilla!

Lunch the next day: repeat above!

Tonight...pork chops!

A Complete Sunday Meal: Recipes

I have to admit that I'm itching for the cooler weather. I love cooking in the cold weather - the soups, stews, and other goodies made in the oven or on top of the stove. I guess I've just had about enough of the warmth. On Sundays in the fall and winter I tend to make tons of food and enjoy stirring a pot. Today was one of those days where I had the hankering to cook, despite the heat.

The other day I went to the grocery store and there was a club steak on sale - which I swear was the best deal I've bought in a long time. It was about 2 1/2 lbs. of meat, pretty well marbleized, and it cost about $5.45 (total!!!). How could I resist? Admittedly I kept it in the fridge far longer that I had intended but when I took it out to marinate, it was still ok! The steak was about 1" thick. Perfect. So I marinated it in a mixture of soy sauce, garlic, scallions, sesame oil and a little sugar. You can be creative with the proportions (try using 2 sliced scallions, 2 garlic cloves finely chopped, 1 Tbsp. sugar, 2 Tsp. sesame oil and 3/4 cup soy sauce and mix really well).

This was an overnight marinating job and as I usually do, I scored the beef in several places to ensure the marinade seeped deep into the steak. It worked. The steak was grilled about 7 minutes per side and then I let it rest for about 7 more minutes and it was juicy and flavorful and just plain awesome.

With it we had mashed potatoes and a tomato salad. There was plenty of steak and potatoes left over - another recipe will be posted in the next day or so using the left overs creatively. Watch for it.


Mashed Potatoes
2 1/2 lbs. Yukon Gold potatoes, washed well and quartered (with the skin on)
4 Tbsp. butter
1 Tbsp. salt
1/4 cup buttermilk
1/2 cup whole milk

Drop potatoes into boiling water for about 25 minutes or until they are very soft when poked with a fork. Drain well and put them back into the pot. Mash with a potato masher until well all pieces have been squashed. Add butter and salt and mash and mix well. Add milks and repeat - mash and mix well.


Tomato, Olive and Feta Salad
4 medium, very ripe, tomatoes, washed, trimmed and chopped
1/2 cup pitted kalamata olives, sliced
1/2 cup feta cheese, crumbled
2 Tablespoons fresh basil, chopped
1 1/2 Tbsp. Olive Oil
1 Tbsp. white balsamic vinegar

Combine all ingredients in a bowl and serve.

Old School!

Ahhh, the end of summer. It brings the fall, start of a new school year, school-clothes shopping, new shoes, new gear, new school supplies, new friends, new teachers...etc. So why are lunch ideas for kids sooo old??

Clearly everyone has access to a cooler-style lunchbox and a frozen ice pack, right? So...let's talk school lunch.

We pack lunch for our kids so we can ensure they're eating properly, that we're saving money, because our schools and day-care centers don't provide lunch or if they do we parents don't care for the choices or a combination of all of the above; right?

Lunch has to be interesting and varied for the student (though my husband tells me he actually ate peanut butter and jelly sandwiches for one entire year for lunch - yes, an entire year for lunch) and for kids in elementry school and older lunches can't really be heated, right? The young ones in day-care have the heating option.

Here are some ideas to explore further...interested in recipes? Let me know.

* Egg Salad with toast (don't assemble the sandwhich. pack them seperately)
* Chicken Salad with toast (same as above)
* Pasta Salad
* Turkey and Cheese Wraps
* Cream Cheese and Raspberry Jam Sandwiches
* Shrimp Cocktail
* Cobb Salad Deconstructed
* Quiche
* Ham and Cheese Rolls

Weekly Menu V

Here we are - menus for the last five weeks and we haven't repeated a meal, yet. Oh it's coming...I assure you. Unless I start giving you all the recipes I have from my cookbooks, I just might begin to run out of ideas!

Oh well...still these are from my head.

Monday - Thanks to my mother-in-law, dinner is a snap! If you don't have a frozen lasagna you can reheat...buy a fresh one from the local pizzeria!

Tuesday -

Racks of Lamb with Herb Paste

3 Lbs. Lamb Rib Roast (rack) - 2 racks/8 chops, each
20 garlic cloves
1 cup fresh mint
1 cup fresh basil
3/4 cup fresh rosemary leaves
1/4 cup fresh sage
2 Tbsp. fresh Thyme
2 Tbsp. salt
Juice of 1 lemon
2/3 cup extra virgin olive oil





Combine all ingredients (except lamb) except oil in a food processor and pulse a few times until garlic cloves are slightly mashed/chopped. While motor is running, pour oil in a stead stream through top and puree until well mixed.

Dry off racks of lamb and smooth paste over both sides of each rack. Reserve 1/2 cup of the mixture in a small bowl, cover and refrigerate. Place both racks in a large zip bag and refrigerate at least over night.

Preheat oven to 400 degrees. In a large pan, over high heat, sear each rack (fat side down first) about 3-4 minutes per side, turning often until browned but not burned. Repeat with second rack. Smear each rack with 1/2 of the reserved mixture and place on heavy baking pan. Bake racks about 16-20 minutes (turn once) for medium. Remove racks and cover with foil, let stand 10-15 minutes before slicing and serving.

Green Beans with Sherry-Wine Vinaigrette



1 lb. fresh green beans, trimmed
2/3 cup grape tomatoes, sliced
1/4 cup sliced red onion
2 tbsp. sesame seeds
1 shallot, minced
1/4 cup extra virgin olive oil
2 Tbsp. Sherry Wine
2 Tbsp. Red Wine Vinegar

Boil about 1 quart of water and toss in beans. Let cook until bright green, about 5 minutes. Drain and rinse under ice cold water for about 3 minutes. drain.

In a large bowl combine tomatoes, beans and onion. In a small bowl, whisk shallots, oil and wine and vinegar together. Pour over beans and toss well. Refrigerate about 15 minutes until cold. Sprinkle with seeds.


Wednesday - This is a crazy recipe - it is soo good and it is soo sinful. I call it a heart-attack in a bowl. But it is worth every bite. And if my cholesterol hadn't just come back as 182 (with the good levels at 66!), I would not have suggested this.

Fettuccine Alfredo

1 egg, beaten
2/3 cup sour cream (the full fat, don't skimp)
1 stick of butter, unsalted, melted
1/2 cup Parmesan cheese (plus extra for serving)
1 lb. fettuccine
freshly ground pepper

Cook Fettuccine according to box directions. Meanwhile in a very large bowl, beat an egg. Drain pasta and immediately pour very hot pasta over the egg, toss well. Add all remaining ingredients and toss well. Serve with plenty of extra cheese and pepper.


Thursday - It's best to start this recipe a few days before you're ready to use it. Marinating flank steak breaks down the proteins so that it will be less chewy and much more flavorful.

Flank Steak with Scallions, Ginger and Soy Sauce

1 1/4 lbs. flank steak
3 chopped scallions
1 Tbsp. salt
2 Tbsp. peeled fresh ginger cut up to ease processor
1/2 cup low sodium soy sauce.

In a food processor, combine all ingredients except steak. Pour over steak (score it in several places on both sides of meat). Allow steak to marinate for at least 24 hours.

Grill steak on BBQ for about 4-6 minutes per side.


Mushroom Saute




1 8-oz pkg. baby bella mushrooms, sliced
1 8-oz pkg. shiitaki mushrooms, sliced
2 tbsp. unsalted butter
2 tbsp. sour cream

Melt butter in large saute pan and saute mushrooms for about 8 minutes, or until soft, over med-high heat. Add sour cream and saute another 2-3 minutes or until mixture thickens.


Friday - it's best to do this one night before you want to use them

Grilled Oil and Vinegar Chicken Cutlets

1 lbs. chicken cutlets, sliced thin
1/3 cup extra virgin olive oil
3 Tbsp. red wine vinegar

Whisk together oil and vinegar and pour over chicken. Marinate over night. grill cutlets on BBQ for about 4 minutes per side.

Weekly Menu IV: Recipes

For much of what follows, the recipes are already listed on the blog site at left. The new recipes appear below.

Monday - Kansas City Ribs and Grilled Tequila-Lime Shrimp with Creamy Potato Salad and Black Bean and Corn Salad (see: http://meredithsfoodforlife.blogspot.com/2008/06/route-66-party-recipes.html)

Tuesday - Burgers and 'Dogs with appropriate trimmings

Wednesday - Fettuccine with Heirloom Tomatoes, Basil, and White Wine

Fettuccine with Heirloom Tomatoes, Basil, and White Wine
1 lbs. fettuccine
2 lbs. heirloom tomatoes, seeded and coarsely chopped
3 shallots, finely chopped
3 garlic cloves, minced
1/4 cup basil, chopped
4 Tbsp. Olive Oil (see link and photo) + 2 Ttp.
1/4 cup white wine
1/2 cup grated Parmesan Cheese

In a large pot, bring water to boil for the pasta. Cook pasta according to directions and drain well - do not rinse. Return pasta to its pot after draining.

Meanwhile, warm oil in pan set over med heat. Saute shallots for about 3-5 minutes, to soften. Add garlic and saute another 2 minutes - lower heat so as to not burn garlic. Add tomatoes and saute another 3-4 minutes, add wine and raise heat to boil wine for about 1 minute. Lower heat to medium, add basil and mix. Take sauce off heat and pour onto pasta and mix in cheese. Pour remaining 2 teaspoons of oil over the pasta and sauce.
http://www.theolivepress.com/


Thursday - Sauteed Lemon-Lime Chicken Cutlets with Rice and Steamed Broccoli

Sauteed Lemon-Lime Chicken Cutlets

1 1/2 lb. chicken cutlets, thinly sliced
2 scallions, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. fresh dill, chopped
Juice of 2 limes
Juice of 2 lemons
5 Tbsp., divided, Limonato-Meyer Lemon Olive Oil (see:http://www.theolivepress.com/store/storedetail.asp?)department=Infused+and+Flavored+Oils&sku=1021)

In a large pan, warm 2 Tbsp. oil over medium-high heat. Add 3 cutlets and saute, adding salt and pepper to both sides, until both sides are browned. Remove from pan and place on a plate. Repeat with remaining chicken, adding 1 tbsp. of Oil, if needed.

Once all chicken has been cooked and removed from the pan, add 2 Tbsp. oil and warm to med.-high heat. Add scallions and saute about 2 minutes. Add garlic and saute another minute. Add both juices and bring to a boil for 1 minute. Pour any collected juices from chicken back into the saute pan and continue to boil another minute. Add dill and pour sauce over chicken.

Friday - Cantaloupe wrapped with Prosciutto di Parma followed by Pasta with Pesto Sauce (for pesto sauce see: http://meredithsfoodforlife.blogspot.com/2008/06/ode-to-farmers-market-recipe.html)

Weekly Menu III: Recipes

Recipes from the Weekly menu section -

Monday:
Pesto Sauce - see recipe link http://meredithsfoodforlife.blogspot.com/2008/06/ode-to-farmers-market-recipe.html. Toss one cup of pesto sauce over 1 lbs. of freshly cooked pasta (your choice). Around the edge of the serving bowl, add 1 cup of grape tomatoes, sliced in half.

Tuesday:
Grilled Rib Steaks with Salt and Rosemary Butter

3 lbs. boneless rib club steak (about 4 large)
1/4 cup Kosher Salt
4 Tbls. unsalted butter, room temp.
2 med. sprigs of fresh rosemary

Remove steaks from refrigerator before grilling and place on a platter. Heavily sprinkle salt on all 4 steaks on each side and allow them to sit at room temperature for about 20-30 minutes.

Meanwhile, remove rosemary leaves from stem and chop finely. Mix with butter and let sit at room temperature.

Grill steaks about 6-7 minutes per side and when each steak comes off the grill, place 1 Tbls. of butter on each hot steak. Serve

Wednesday
Portabella Mushrooms with Goat Cheese and Tomato-Basil Salad
http://www.gourmetsleuth.com/portobellosportabellas.htm

2 very ripe tomatoes, seeded and chopped
2 cloves of garlic, minced
1/4 cup washed, fresh, basil: chopped
1/4 cup pitted Kalamata Olives, chopped

1/4 cup extra virgin olive oil
3 Tbls. Balsamic Vinegar

1/2 cup goat cheese, crumbled

4 Large Portabella Mushroom Caps - cleaned (gills removed)
4-5 Tbls. Olive Oil + basting pastry brush
Kosher Salt

In a med. bowl, combine tomatoes, garlic, basil and olives. In a small bowl, slowly whisk vinegar into oil until well mixed. Pour over tomatoes.

Brush both sides of caps with oil and sprinkle with salt
Grill mushrooms about 2-3 minutes per side on indirect heat (the outsides of the grill).

Remove from grill and sprinkle with goat cheese and 3-4 Tbls. tomato salad. Top with a little more cheese and serve.

Thursday
Grilled Balsamic Chicken Cutlets

3/4 cup of Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
2 Tbls. fresh Thyme, chopped
2 garlic cloves, minced
1 1/4 Lbs. thinly sliced chicken cutlets

Mix all ingredients except chicken in a medium bowl. Place chicken in a heavy zip back and pour ingredients inside. Mix well and allow to marinate at least over night.

Grill chicken cutlets about 3 minutes per side over direct heat(as long as they are super thin!) and perhaps an extra minute over indirect heat

Friday:
Salad with Shredded Chicken and Feta Cheese

1 head, romaine hearts, chopped
1 cucumber, sliced
1 red pepper, sliced and chopped
1 carrot, shredded
1/2 cup crumbled feta cheese
2 slices, red onion
6 oz. Grilled Balsamic Chicken Cutlets, chopped
Juice of 1 large lemon
2 Tbls. Extra Virgin Olive Oil
fresh pepper

In a large bowl, combine all ingredients and toss well.

Weekly Line-Up: Recipe

These are all relatively easy and each one is packed with flavor -

Mediterranean Chicken

1 Pkg. Perdu Perfect Portions chicken cutlets
3 Tbls. Olive Oil + 1 Tbls.
Juice of 1 lemon
Kosher Salt and Pepper
1/4 cup pitted (no pits) Kalamata Olives, sliced or halved
1/4 cup parsley, washed and finely chopped
2 large garlic cloves, minced
2/3 cup of grape tomatoes, halved
1/4 cup white wine

In a large frying pan, warm oil over med-high heat, about 1 minute. Slip in as many cutlets as will fit without overlapping (about 3). Spring with salt and pepper. Saute about 1 - 1/2 minutes each side or until slightly browned. When you turn the cutlets, sprinkle with salt and pepper, again. Remove from pan and place on a plate, lightly cover with foil. Repeat with remaining cutlets.

In the same pan, add remaining oil and warm - scrape up any bits, if possible. Add garlic and saute about 30 seconds to a minute. Add wine and turn up the heat to high, scrape up all bits in the pan and allow wine to boil about 2 minutes. Add remaining ingredients at high heat and saute about 2 minutes or until tomatoes have softened. Remove foil from the cutlets and pour into the pan any accumulated juices, allow to boil another 30 seconds.

Place chicken on a serving dish and pour sauce over chicken reserving some to serve.

Serve with frozen veggie and packaged couscous.


Grilled Cocoa-Chili Rib Eyes

3 Lbs. Rib Eye Steaks (about 1 lbs., each)
4 Tbls. Cocoa-Chili powder, by McCormick
2/3 cup BBQ Sauce
3 Tbls. Vanilla Extract
1/4 cup maple syrup
3 Tbls. Brown Sugar

In a medium bowl, whisk together all incredients (except steak) until well blended. Score each steak twice on each side and place in a plastic bag. Pour sauce over steaks and let marinate for up to three days.

Set BBQ on high and put steaks in direct fire for about 3 minutes on each side. Baste each side with left-over marinade before turning. Move them to indirect heat and continue to cook another 2 minutes on each side for medium rare. Allow steaks to sit 3 minutes before serving.




Mashed Red Fingerling Potatoes

1 small pkg. Ruby Red Fingerling Potatoes (about 8-10 oz)
4 Tbls. unsalted butter, softened
1 rosemary sprig
1/4 cup heavy cream
salt

In a large pot of boiling water, add potatoes and rosemary. Boil about 25 minutes. Drain and return potatoes to pot. Discard rosemary.

Add softened butter, cream, and salt. Mash all together - with skins on - about 2 minutes till creamy.


Linguine with Fresh Plum Tomato Sauce



2 Lbs. very ripe plum tomatoes
1/2 cup fresh, chopped basil
1 small onion, minced
2 small cloves of garlic, minced
1/2 cup olive oil
1/2 cup Parmesan cheese
1 lb. of pasta, linguine or angel hair is best

Drop tomatoes into boiling water for about 1 minute. Remove and when cool enough, peel off skin, squeeze out seeds, and chop coarsely. Put into a large mixing bowl. Add: onion, basil, garlic, oil, salt and pepper and let sit at room temperature for one hour. Add cheese, mix, and serve over hot pasta.


Cilantro-Mint Lamb Chops

In a Cuisinart, mix 1 cup of cilantro (washed well) and 1/2 cup of fresh mint leaves (washed well) along with 1/4 cup of olive oil and 2 garlic cloves and 3 Tbls. Kosher salt. Pulse till well incorporated. Place 4 shoulder lamb chops (scored lightly) into a plastic bag and toss well with mixture. Refrigerate up to four days.

Grill chops about 3-4 minutes per side. Serve with Peach Salsa.

Weekly Menu I - Memorial Day Week

Some days I like to make decisions and some days I just want to be told what to do - something about too many decisions makes my head hurt. I offer the following as a guide. If you hate a dish or an ingredient, be sure to substitute for the things you do like.

Monday - Memorial Day
'Dogs and 'Burgers, of course!

To Do for Next Day:
Follow recipe for Cinnamon-Spiced Rubbed Pork Chops
Total time: 5 minutes

Tuesday - Rubbed Pork Chops, Couscous, and Green Beans
Take chops out of the fridge to rest while you change clothes, greet family, wash hands, etc. And...preheat the broiler or set-up BBQ

Pour about 1/2 cup of maple syrup into a bowl. With a fork used to whisk, slowly pour into the bowl 2 tsp. of vanilla extract. Mix well and set aside.
Total time: 2 minutes

Make Couscous as directed on the Near East pkg.

Place chops onto broiler pan and brush with syrup mixture on top side. Broil for 5 minutes (about 5-6 minutes per inch/per side) and flip. Brush mixture on second side and broil for another 5 minutes.

Meanwhile, prepare Bird's Eye Green Beans in the Steamer Pouch as directed in the microwave

Serve!

To Do for Thursday's Dinner:Open a bottle of Soy Vay. Shake well. Take out skirt steak from the fridge and lightly score all over with a knife. Place steak in large ziploc and pour about 1/2 of the bottle into the bag. Seal well and shake to coat steak. Refrigerate.

Total time: 3 minutes

Wednesday - Pasta with Ricotta and Sauce
Put water up over high heat - enough for 1 lb. of pasta. Place lid on the pot and sit with family, change clothes, etc.

Pour (purchased or homemade) tomato sauce into a saucepan and simmer on low heat. Stir once or twice.

Once water boils, throw in a large pinch of Kosher salt and the box of pasta. Stir well and often. Cook about 10-14 minutes. Drain well - do not rinse!

Place a good-sized spoonful of Ricotta Cheese on top of your bowl of pasta and sauce for added protein. Mix well and serve with grated cheese.

If you have time and energy serve with a green salad.
Total time: 25 minutes


Thursday - Skirt Steak with Baked Potato and Veggies
Take steak out of the fridge while you change, play with family and wash-up. Preheat broiler (if you're able to do this on the BBQ, even better - less clean-up!)

Prepare the frozen veggies as directed. (about 5 minutes)

Take out one potato per person and wash well. Pierce several times with a fork. Wrap each wet potato in a paper towel and put into the microwave for about 8-10 minutes. Check often.

Once potatoes go into the microwave, broil steaks about 4 minutes per side.

Let rest for 3 minutes before slicing.

Friday - Order out!

Food Shopping

I rarely go to the grocery store with a list. However, I usually have the few items I've run out of scribbled on a piece of paper (note: when I'm cooking for a big function I ALWAYS go with a list). I know, I know...it's stupid. And sometimes even I think it's stupid. But really I have an intimate knowledge of my food supply most of the time until inevitably I come home with duplicates of the triplicates I have already! This is not an exaggeration - sometimes I have to go to the store with a list of the things I am forbidden from buying, like sugar (currently I have about 6 boxes of both confectioners and brown) or beans (I have had a moratorium on black beans, in particular, for about 8 months) or pasta (don't bother counting the boxes I'm storing).

But today wasn't so bad except that I overspent, as usual. But as I was purposefully walking through the aisles, I had a thought: perhaps I can offer a weekly menu section to help take the guess work out of the age-old question: "what's for dinner"?

So find, below, my weekly menu. I hope it's helpful.