Cooking Day

Our Weekly Menu Plan

by Katie on February 2, 2016

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Since we studied about Ethiopia in history last week, I’m trying my hand at an authentic Ethiopian meal.  I’ve always enjoyed trying new recipes, and it’s a great way to tie in a bit of history and culture into our mealtimes.

The most common Ethiopian meal that I’ve found online consists of a spongy bread called Injera that is topped with Iab and Doro Wat – or cheese and chicken.  So, I’m going to give it a go, and I’ll let you all know next week how it turns out.

Here’s what’s on our menu plan for this week:

Monday – burgers, macaroni and cheese, veggies and hummus

Tuesday – ground turkey tacos, black beans and rice, raw veggies and hummus

Wednesday – coconut lime chicken, cilantro lime rice, steamed green beans

Thursday – Injera, Iab, and Doro Wat (see above!)

Friday – leftovers

Saturday – dinner out (it’s Mom Prom for my oldest son and I, and everyone else is planning to either grab fast food or toss some frozen pizzas in the oven)

Sunday – this one’s still up for debate….either pizza or Skyline for the Super Bowl!

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Our Weekly Menu Plan

by Katie on January 20, 2016

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Since snow has been in the forecast multiple times this week, I’ve planned a rather simple meal plan.  I’ve noticed that when my older kids have a snow day, my level of productivity plummets drastically!  Somehow, we all tend to lose focus, and we end up like we did today….watching movies and playing games and LEGOs.

Here’s what we have planned for this week:

Monday – spaghetti, spinach salad, fresh fruit

Tuesday – 4-ingredient pork chops, brown rice, peas

Wednesdayturkey chili, spinach salad, fresh fruit

Thursday – sesame ginger chicken, spinach salad, quinoa

Friday – peanut chicken wraps, veggies and black bean hummus

Saturday – dinner out/fend for yourself night

Sunday – Philly cheese steaks, spinach salad, spiced apples

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Our Weekly Menu Plan

by Katie on January 13, 2016

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One of my goals this week is to rummage through our refrigerator, freezer, and pantry and find items that need to be used up before they reach their expiration date.  I have so many odds and ends in my pantry that I’d like to finish up so that I can deep clean all my pantry shelves and ready them for stocking up on the best sales over the next few months.

So, I’ll be trying to get creative with a variety of different ingredients, and with any luck, I’ll come up with a recipe or two that the whole family likes!  Here’s what I have planned for this week:

Monday – lemon butter tilapia, quinoa, and peas

Tuesday – honey garlic chicken, spinach salad, green beans, rolls

Wednesday – chicken fried rice, fresh fruit, spinach salad

Thursday – turkey burgers, potato pancakes, spiced apples

Friday – coconut chicken, brown rice, steamed green beans

Saturday – turkey spaghetti, spinach salad, twisted breadsticks

Sunday – fajitas, veggies and hummus, chips with black bean dip

If these new recipes are well liked (instead of being a flop!), I’ll be sure to share them throughout the week.

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Our Weekly Menu Plan

by Katie on January 5, 2016

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Now that the new year has officially started and I’ve enjoyed more than my fair share of cookies, coffee cakes, and candy over the holiday season, I’m definitely ready to dive into some serious menu planning.  My goal is to experiment with new recipes and ingredients each week to expand our family’s culinary experiences.

I also want to try my hand at foods from a variety of nationalities.  I’d like to become more versed in cuisine from different cultures, especially as we study other nations in history and geography.  To that effect, I’m planning to make chicken curry and naan this week since we just wrapped up a unit on India.

As a side note, the red beans and rice dish I have planned for this week is seriously amazing!  It’s ridiculously simple to make, but it’s packed with flavor and it’s a nice, hearty meal for a cold day.

Here’s my game plan for this week’s menu:

Monday – turkey tacos, black beans, corn, veggies and hummus

Tuesdayred beans and rice, spinach salad

Wednesday – marinated chicken, quinoa, steamed vegetables

Thursday – chicken wraps, spinach salad, fresh fruit

Friday – dinner out as a family to celebrate the new year

Saturday – chicken curry, naan, spinach salad

Sundayhomemade pizza, twisted breadsticks, spinach salad

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French Apple Pie Recipe

by Katie on November 25, 2015

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Thanksgiving is just not Thanksgiving in our family without apple pie….even if it does mean a small oven fire!  Unlike my mom, I don’t make my own pie crust, but instead, I borrow a little help from Pillsbury.  I love how easy the crusts are, and I think they taste very close to homemade.

Now, you won’t see any fancy crusts on my pies….it’s just not one of the talents that God bestowed upon me!  I remember growing up that my mom would make beautifully fluted or scalloped crusts, but that ability has clearly skipped a generation!

French Apple Pie

Refrigerated pie crust
1-1/4 cup granulated sugar
1-1/4 tsp. nutmeg
8 cups thinly sliced apples
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup firm stick butter, cut into chunks

Line pie plate with refrigerated pie crust and crimp edges to form a decorative pattern (or decide to not even try if you have no talent in decorative pie edges….like me!).  Mix sugar, nutmeg, and apples and toss gently.  Spoon into pie crust.

In a separate bowl, mix flour, brown sugar, and butter until crumbly (I use a whisk for this, but a pastry cutter or two knives will work as well).  Sprinkle on top of the apples.

Bake at 425 degrees for 10 minutes.  Bake for an additional 35-45 minutes at 350 degrees or until the apples are tender.  As a side note, I often tent the pie with aluminum foil after the first ten minutes to prevent excessive browning (and for goodness sake, don’t forget to put a tray under the pie plate to catch the juices!).

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Our Weekly Menu Plan

by Katie on October 29, 2015

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With Thanksgiving just four weeks away and holiday baking right around the corner, I’m trying to use up what I have on hand in my deep freeze and pantry.  I’ll need all of the space in my deep freeze for this year’s Christmas cookies since I plan to make upwards of two dozen types of cookies in the next few months.

Over the summer, I purchased several bags of chicken leg quarters at Meijer when they were on sale for $0.39/lb.  So, I’ve spent a fair amount of time this past week cooking up the chicken and shredding it for future meals.  Once I defrosted the chicken, I popped it into a pot with an onion, several whole garlic cloves, a bay leaf, salt, and pepper.  I covered the chicken with water and let it boil until it was fully cooked.

It was a simple way to cook up the chicken, and the flavor was amazing.  I used this chicken for several meals last week, and I’m incorporating it into quite a few this week as well.

Monday – ground turkey tacos, black beans, corn, apple slices

Tuesday – chicken fajitas, rice and beans, fresh fruit

Wednesdayturkey chili, spinach salad

Thursday – chicken fried rice, spinach salad, fresh fruit

FridayChipotle!

Saturdayred beans and rice with chicken sausage, spinach salad

Sundaylemon garlic tilapia, broccoli, brown rice

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Slow Cooker Black Beans Recipe

by Katie on October 28, 2015

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I have a serious fondness for black beans.  I love pairing them with chicken, using them in chili, and have even been known to use them to make healthier brownies.  That being said, we go through a fair number of canned beans each month, which can get a bit pricey after awhile.  So, I decided to try a more budget-friendly recipe for black beans.

I’ve tweaked the recipe a few times, and now I not only love the recipe for being economical, but I also love the taste of the slow-cooker beans so much more than canned beans (okay…I guess that makes me sound like a bit of black bean snob!).  The recipe is super easy, and it’s nice to have a supply of beans ready at my fingertips in the fridge and freezer.

Slower Cooker Black Beans

2 lbs. black beans
7 cups water
1 large onion, halved or quartered
4-5 whole garlic cloves
2 bay leaves
1 tablespoon salt

Sort through beans to removed shriveled or broken beans.  Place beans in slow cooker, cover completely with water, and place the lid on the slow cooker.  Let beans sit in water overnight (I typically do this right before I go to bed at night).

In the morning, rinse the beans using a large colander, and rinse any residue from the slow cooker.  Place the beans back into the slow cooker and cover with 7 cups of water.  Add onion, garlic cloves, bay leaves, and salt.

As the beans are cooking, be sure that the water continues to cover the beans so they don’t burn.  Cook on high for 4-6 hours.  After 4 hours, check to see if the beans are done.  Spooning out a few, blow on them gently to see if the skins peel back.  If they do, and they’re soft and tender, they’re done.

Remove the onion, garlic cloves, and bay leaves.  Either use the beans immediately or store them in large ziploc bags or plastic storage containers once they’ve cooled.  I typically store the beans in the refrigerator for up to a week, and in the freezer for 3 months.

By the way, these beans are delicious in this turkey chili recipe!

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