savor

Here is the midweek menu report:

Monday's dinner was okay. I don't know if it is the "Recipe Rave" that the Saving Dinner book claims it to be. Basically it was just four ingredients.. chicken, garlic, brown sugar and olive oil (I think.. darling husband actually made it). We used 3 big, thick breast halves. Perhaps if the chicken was thinner, it may have been nicer. I have a sweet tooth, but the brown sugar was almost too sweet for the chicken. Next time we will try the Garlic Lime Chicken.

Tuesday's plans were scrapped as I predicted.. yucky fast food. Even the salads at fast food places are rubbery as is the chicken. Oh well.. just be thankful for time together and full tummies, right!

I grocery shopped without my list late Tuesday evening. I realized on Wednesday that I did not have fresh parsley (no garden yet), I forgot the heavy cream ( I was willing to sub with my husband's half and half.. but he wasn't) and I defrosted bacon and forgot that I actually had pancetta. Needless to say, our dinner plans were postponed. I had a sore throat and did not wish to try a new recipe that I could not really enjoy. I boiled the water and darling husband prepared mini penne pomodoro. Elaina and I had the leftovers for lunch today, yummy as usual. My sore throat is gone, too. Zicam really works!
To prepare Jeff's Pasta Pomodoro: boil pasta of choice (most often it is angel hair here) with a nice sprinking of kosher salt to flavor the pasta. While pasta is cooking heat olive oil (a few turns around the pan ). Press a few garlic cloves and a bit of kosher salt into the hot oil. Chop a few fresh tomatoes and add them to the garlic (don't let garlic burn). Add a splash of red wine vinegar and balsamic vinegar to the tomatoes and toss. Drain pasta and add to the tomatoes. Finish by incorporating ribbons of basil leaves throughout pasta. Optional: Serve with freshly grated Parmesan or Romano.

At the grocery store I picked up ingredients to make that "really wierd potato salad." Last year, after watching the preparations on Everyday Italian, we tried it. It really was not bad. I also like that it is not mayonnaise based.

3 medium russet potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper

Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins.Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.

Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature.

Last week our groceries included Applegate Farms Hot Dogs Beef Nitrite & Antibiotic Free Organic – 8 ct Who wants to feed their family nitrites or antibiotics? Certainly not I. Unfortunately, no one liked them. Not even me. So I went back to our favorite – Hebrew National Beef Franks to include in the potato salad. Wouldn't it be nice if they could make them organic and without nitrites? I just wrote to them and requested just that. Futile? Probably.

Here's hoping that we stick to the menu for the rest of the week!

In my unending quest for organization, I try to make a weekly menu. We do not always stick to the plan, yet, if it is on paper we tend to get take out or "wing it" less often.

This week's menu is:

Monday: Carmelized Garlic Chicken from the Saving Dinner cookbook. Served with Roasted Garlic Mashed Potatoes, raw baby carrots, raw green beans (for the boys) and steamed green beans (for the girls..)

Tuesday: Leftover Bratwurst with grilled onions (for the meaties.. ), Annie's Mac-N-Cheese, bagged salad with Drew's Salad Dressing or Blue Cheese Vinaigrette (for Timothy). Mom has to go out so dinner is all Dad. This is the plan. However, since we are meeting Dad at Lowe's to pick up some plants and seeds for the garden, dad may scrap my plans and we will have fast food before I head out.

Wednesday: Pasta Carbonara. We have never made this before. Bacon and Heavy cream sound incredibly rich, but the gentlemen in our family really do like those ingredients. I was inspired to try this dish by Elizabeth at Kitchen Comforts.

Thursday: Breakfast Dinner. When cleaning the basement last month, I found the heart shaped waffle maker which we received as a wedding gift from one of my dear bridesmaids. Julian so enjoys waffles and has been anxious to give this a go. I plan to serve with scrambled eggs and (Veggie) Sausage (they'll never know it's veggie, really!).

Friday: Fish Romano, once again, from the Saving Dinner cookbook. Served with Sweet Potatoes and baby spinach.

Saturday: I have to work. Menu is Dad's choice. Whatever he prepares, I will leave some broccoli handy. He likes burgers. So I should prepare some hummus and leave some raw veggies and pita. Julian and Timothy would be pleased to make a meal of hummus since neither care for burgers. The younger three will enjoy burgers with Daddy, though.

Sunday: Sirloin Strips marinated in Pineapple Juice, fresh grated ginger, fresh pressed garlic and Tamari. Served with Jasmine Rice with Bragg's Liquid Aminos, Steamed Veggies. Brownie Pizza for Sunday Dessert.