In class on Monday we covered grains, legumes and pasta. It was so delicious. There are three methods for cooking grains and legumes. The simmering method (put them into a pot with water or stock and simmer), pilaf method (saute an onion in butter, add grain to coat, add stock, brign to boil and bake in an oven till liquid is absorbed), or risotto method (like pilaf, but then add about 1/2c. liquid in a simmering pot to grain that has been added to onion and butter, wait till it is aborbed and then add another 1/2 c. stir constantly till all of the liquid is absorbed). We made fresh pasta and spatezelle. Wednesday was on soups. We made consumme, cream soups (pea and potato), black bean soup, beef stew, broccoli cheddar and french onion.
I am going to start to put out some great Thanksgiving Day recipes and I will follow it with leftover ideas.
Cute Turkey treats! Here
Texas Grapefruit $.39/each
*Del monte Vegetables $.50
*Swanson Broth or Campbells cream mushroom/chicken $.50
Capri Sun $1.49
Doritos, Cheetos, Fritos $1.99 ( grab a bag to make mexican casserole)
*Del Monte tomatoes $.69
Cool Whip/Swiss Miss $.99
Annies Mac and CHeese $.69
Borden Milk Gallom $3.88
Save $1.00 on Borden Life Milk! use 77380 zip code
Nestle choc chips $1.99
Pineapple $.99 each
*Celery or cucmber $.69 each
Navel Oranges $.99/lb
* Denotes items used in Meal Plan
MEATLESS MONDAY: Zucchini Risotto
- 7 cups vegetable or chicken stock
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cups Arborio rice, uncooked
- 1/2 medium zucchini, thinly sliced with a vegetable peeler
- 10 sun-dried tomatoes, softened and chopped
- 1 teaspoon dried thyme, crushed
- 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
- 1 tablespoon chopped fresh basil leaves, or to taste (optional)
- freshly ground black pepper to taste
- Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
- Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become “creamy” and slightly sticky, yet still firm in the center, or al dente.
- When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.
- 1/2 teaspoon kosher salt, plus more for the cooking water
- 1 pound fresh green beans
- 12 oz cheese ravioli
- 1 large shallot
- 1-2 chicken breasts, sauted
- 2 Tbs butter
- 1 to 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans.Peel and finely chop the shallot.
Salt and pepper the chicken and saute ina skillet in a little butter and olive oil till cooked through. Set a side to rest. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes.
Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes. Drain in acolander set in the sink and rinse with very cold water until cool. In the same boiling pot of water drop in the raviolis and cook according to package.
Add the green beans, to the shallots, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Slice chicken and add it in. Add in raviolis last. Season with salt/pepper/lemon juice. Serve.
- 2 tablespoons unsalted peanuts
- 1 tablespoon minced ginger
- 1 tablespoon grated (about 3 limes) lime zest
- 1 jalapeno chile, halved
- 4 tablespoons finely chopped (about 4 shallots) shallot
- 2 1/2 teaspoons sugar
- 2 tablespoons Thai fish sauce
- 2 tablespoons plus 1 teaspoon canola oil
- 1 1/2 pounds sirloin steak
- 2 tablespoons freshly squeezed lime juice (about 2 limes)
- 1 head red cabbage, halved and thinly sliced (about 3 cups)
- 1/2 head Napa cabbage, halved and thinly sliced (about 3 cups), plus a few whole outer leaves
- 2 carrots, thinly sliced diagonally
- 2 scallions, cut into 2-inch lengths and then sliced into thin strips
- Heat grill over medium-high heat. In a small skillet over medium heat, toast peanuts, stirring occasionally, until fragrant and lightly browned, 2 to 3 minutes. Remove from heat. Let cool, then coarsely chop; set aside.
- Make marinade: Process ginger, lime zest, jalapeno, 2 tablespoons chopped shallot, and 2 teaspoons sugar in a food processor to form a coarse paste, about 1 minute. Add 1 tablespoon fish sauce and 1 teaspoon oil; pulse to combine. Place steak on a large plate, and coat both sides with marinade.
- Make dressing: In a small bowl, combine lime juice with the remaining tablespoon fish sauce, 1/2 teaspoon sugar, and 2 tablespoons shallot. Slowly add the remaining 2 tablespoons oil, whisking constantly until emulsified.
Grill steak 6 minutes on first side. Turn steak, and continue cooking 4 minutes more for medium-rare. Transfer to a cutting board to rest at least 5 minutes.
- Arrange cabbages, and carrot slices around perimeter of a large serving platter. Drizzle dressing over vegetables. Thinly slice steak on the bias, and fan out slices in middle of platter. Sprinkle with peanuts, and scatter scallions on top of steak. Serve immediately
THURSDAY: Classic Bread Stuffing with Sausage
- 1 lb. good-quality white, multigrain or sourdough bread, cut into 1-inch cubes (about 10 cups)
- 1 lb. bulk pork sausage
- 4 tbsp. butter
- 3 ribs celery, chopped
- 2 large onions, chopped
- 2 cups chicken broth
- 1 large egg, beaten
- 1/2 cup dried cranberries
- 1/2 cup chopped fresh parsley
- 1 tbsp. chopped fresh sage or 1 tsp. dried sage
- Salt and pepper
- Preheat the oven to 325°. Grease a 9-by- 13-inch baking dish. Spread the bread cubes on a baking sheet and bake until lightly toasted, 15 to 20 minutes. Transfer the bread to a large bowl.
- Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the bread. Discard all but 2 tbsp. of the drippings from the skillet.
- Melt the butter in the reserved drippings in the skillet. Add the celery and onions and cook over medium-low heat, stirring occasionally, until softened, about 8 minutes. Scrape into the bowl with the bread and add the chicken broth, egg, cranberries, parsley, sage, 1 1/2 tsp. salt and 1/2 tsp. pepper. Mix well and transfer to the prepared baking dish. Cover with greased foil and bake until hot, about 45 minutes. Uncover and bake until browned and crisp, about 15 minutes.
FRIDAY: South Western Lasagna
- 2 tbsp. vegetable oil
- 1 onion, finely chopped
- 1 lb. ground pork
- 1 packet taco seasoning
- 2 cups prepared salsa
- 8 corn tortillas (6 inch), cut crosswise in quarters
- 10 oz. frozen peas, thawed
- 1 3/4 cups shredded sharp cheddar cheese
- 1 cup refried beans
- 1/3 cup drained sliced pickled jalapeño chiles
- 1 cup sour cream
- 1/4 cup finely chopped cilantro
- In a large skillet, heat the oil over medium-high heat; add the onion and cook, stirring, until golden, about 3 minutes. Add the pork and break it up with a wooden spoon; cook, stirring occasionally, until no longer pink, about 5 minutes. Sprinkle in the taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1 to 2 minutes. Remove from the heat.
- Preheat the oven to 400°. Lightly grease a round 9-inch deep-dish pie pan. Add 1/2 cup salsa to the bottom of the pan and tilt to coat. Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer. Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese. Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapeños and 1/3 cup cheese. Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese.
- Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes. Uncover the pan, sprinkle the remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes. Tent with foil and let stand for 10 minutes. Uncover and top with the sour cream and cilantro.
Normally priced at $13.99, Amazon currently has this Gund My First Easter Basket Playset for only $4.39! That’s 69% off the original price! This set includes a Bunny with a mirror in its belly, an Egg Shaped Chick with a rattle function and a Lamb with a crinkle function. If you are needing stocking stuffers, you could always put the basket away and keep the toys inside for the stocking!
The Gap Friends and Family Sale is in full swing and you can save 30% off your entire purchase when you enter coupon code GAPFRIENDS at checkout.
Love Crocs? If so, HURRY on over to Zulily where they are having an awesome Crocs sale. They have Crocs for the entire family starting at just $9.99! Save $5 off a $50 order with code GA5867.
Do you have a little one or maybe you are looking for a unique gift for an upcoming 1st birthday party?! Then check out this offer over at Birthday Express. Through December 31st, you can snag a FREE 7×9 Keepsake Scroll (a $7.99 value!) with the coupon code freescroll at checkout. Even sweeter, you can score FREE 2 day shipping when you sign up for a FREE 30 day trial of ShopRunner (you can cancel ShopRunner at anytime during the 30 day trial with no penalty or charges to your credit card!).
be sure to check the Clearance section at your store as Halloween Costumes and other items may be on clearance 75% off! You may be able to snag Costumes for only $3 and more!
Here’s yet another opportunity to possibly snag a FREE book from the Read it Forward program. Through November 14th, you can head on over here, scroll down the page and fill in your name, email address and a comment to possibly win a copy of The Power of Introverts in Quiet by Susan Cain.
If you’re looking for a way to keep your feet warm over the cold winter in style for you or a loved one, you may want to hurry on over to Redenvelope.com to snatch up a pair of men’s (select sizes left) or women’s Acorn Sheepskin Slippers in the Sale section priced at $49.99. Even sweeter, you can enter the promo code SGIFTS20 to get an additional 20% off your ENTIRE order, making these slippers ONLY $39.99! These same slippers retail for $74.95 and sell for over$65 on Amazon, so this definitely seems like a pretty great discount!
Head on over to ArtsCow where you can snag a personalized photo ornament for as low as $2.49 with FREE shipping! Just click here to start designing your ornament and use the coupon code OMENTS249 at checkout; this code does expire on 11/24/2011. Keep in mind that single-side ornaments are $2.49 each and double-sided versions are available for $3.49 each (both with free shipping!). Also, there is NO quantity limit on the amount of ornaments you can order at these low prices. Wouldn’t these make great gift toppers?
through November 15th, Lands’ End is offering up an additional 25% off your ENTIRE order + FREE shipping whenever you enter the code DISCOVERLE and pin 6702during checkout! And keep in mind that this code also works on their Lands’ End Canvas site as well!
Check out how you can snatch up jeans for ONLY $12.74 shipped
* Go through ShopAtHome.com and click on the “Shop Now” link to get 8% cash back
* Now click on the “Lands’ End Canvas” banner on the upper right side
* Search for “Jeans” in the search box and then sort low to high
* Add a pair of Jeans to your cart priced at $16.99 – down from $49.50 to $59.50
* Start the checkout process and enter code DISCOVERLE and pin 6702
|November 9 – November 13|