Tuesday, November 23, 2010
This was the turkey that I made for Thanksgiving for those that were in need locally through our church. It made my kitchen smell o' so good. Simply roasted with butter, sage and thyme forever (well about 9 hours). 13 other turkeys were being roasted by others at our church for the same purpose. What a great reason to cook for Thanksgiving. So thankful for my church and to have been able to be a part of this, and not just simply stuff my gut (which I did do, don't worry; more details of that to come)! Hope ya'll had a great Thanksgiving. Check back soon and I'll tell you about my two Thanksgivings I enjoyed, and my favorite dishes from each. What was the best thing you ate for your thanksgiving feast?
Saturday, November 20, 2010
Thursday, November 18, 2010
Monday, November 15, 2010
So here’s the actual recap of the week on the spending freeze. I’m trying not to beat myself over this.
Here’s the actual menu just to refresh your memory:
Monday-Moroccan Butternut Squash Couscous with Raisin, Almond, Feta Salad
Wednesday-Pasta Tossed in Anchovy-Oil with Stuffed Mushrooms on the side
Thursday-3-Bean Chili with Grilled Cheese
Friday-Dinner at friends' house
Saturday- Cubed Steak Red Beans & Rice with Roasted Carrots on the side
Sunday-Roasted Tomato Basil Soup with Garlic Croutons and Romaine Salad with Creamy Yogurt Dressing
And here is the somewhat successful attempt (I can't call it a total failure):
Monday: Moroccan Butternut Squash Couscous with Raisin, Almond, Feta Salad (check)
Tuesday: Dinner at Gigi’s (check)
Wednesday: Spaghetti w/ stuffed mushrooms (check)
Thursday: Easy, Oozy, Cheesy Spaghetty Bake (check; still no money spent)
Friday: Laraine’s Insane Blackened Chicken Fettuccini (Still craving this from 3 nights ago; check)
Saturday: Perfect Pancakes (check), then gave into the delicious idea of bacon & mushroom pizza delivered, which we are still eating on.
Sunday: Our favorite Mexican restaurant Fiesta Time was calling our name on the drive home from church. We did have a coupon though, plus we had a ridiculous amount of leftovers which we have eaten today. I ordered what they call a Fajita Quesadilla. A flour toritilla overflowing with chicken, fajita vegetables-grilled to perfection, smothered in that famous white cheese sauce. I mean who could resist that, so good!
Homemade Perfect Pancakes*
Saturday, November 13, 2010
- 4 (5-ounce) boneless, skinless chicken breasts
- 1 cup blackening spice (Laraine uses Zatarain's)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun-dried tomatoes
- 1/4 cup white wine
- 2 cups heavy whipping cream
- 3/4 cup grated Parmesan
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- Tony's Creole Seasoning, to taste (optional, but o' so good)
Thursday, November 11, 2010
Wednesday, November 10, 2010
Tuesday, November 9, 2010
Monday, November 8, 2010
Moroccan Butternut Squash Couscous*
4 tbsp or 1/2 stick unsalted butter OR 3 tablespoons of Extra-Virgin Olive Oil for healthier version
1 butternut squash, peeled and cubed (about 3 cups)
1 can chickpeas, rinsed and drained
1 tablespoon of garlic
2 teaspoons Moroccan seasoning**
1/2 teaspoon crushed red pepper flakes
1 cup couscous
1 1/2 cups of chicken broth
juice of 1 lemon
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh sage
salt and pepper, to taste
Melt butter in a large, deep skillet or coat pan with olive oil. Add garlic and cook on medium heat until it begins to sizzle.
Add the chickpeas, squash, Moroccan seasoning, crushed red pepper, salt and pepper. Stir well to incorporate all of the ingredients. Cook on medium heat until the squash is caramelized and almost fork tender, continue to stir, about 15-20 minutes.
While the squash is cooking, in another pot add the chicken broth and bring to a rolling boil, add the couscous. Cover and remove from heat; let stand for 5 minutes. Add couscous to butternut squash mixture along with lemon juice, sage, basil and toss together.
Raisin, Almond, Feta Salad
bag of Romain salad mix
1/2 cup of raisins
1/4 cup of almonds
1/4 cup of Feta Cheese
Toss all ingredients together in a salad with a sweet vinaigrette of your choice. This salad is also great with a variety fruits like strawberries, mandarin oranges, and apples.
Making your own vinaigrette is the "pennyless" way, plus it's tastier. This one has become a McDougal family favorite:
Sweet Honey Mustard Vinaigrette***
3/4 cup vegetable oil
1/4 cup apple cider vinegar
1/4 cup of honey
1 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp ground black pepper
Combine all ingredients in a small bowl and whisk until incorporated. See photo of my son below for visual. Refrigerate up to 2 days.