Back after a long hiatus.
This is my problem with blogging, I start and then don't seem to have the time to keep it up.
Today, I have a friend coming over for lunch. We had the option to go out but honestly, with an almost-8-month-old, its a lot easier to stay in. That way we can keep to his nap routine, and I don't have to worry about him getting grumpy strapped into a high chair out at a restaurant.
I didn't really do groceries this week, and so I resorted to a fail-safe menu:
Brown rice crust quiche and french green bean salad.
Its a nice, light menu that is easy to prepare with ingredients from your cupboard, one that I've made before so I know it will turn out nice and a nice lunch for a group of girls, I think.
Quiche:
I call this the empty the cupboard dinner/lunch since I literally do just that. Its great for when you want to clear the fridge out of produce and/or only have stuff in your freezer.
I made it w/ a brown rice crust b/c I have been overindulging this past month and its really starting to show. I only have a few months left to get my butt into shape and fit back into my suits for work.
1.5 cups cooked brown rice (simmer about 3/4 cup uncooked in water for about 1/2 hr till tender)
3 tbsp freshly grated parmesan
2 tbsp eggs, whisked
1/2 onion minced, cooked w/1 tsp minced garlic in frypan until soft
Mix all ingredients above, press into an 8" cake pan with the back of a spoon (make sure you have sprayed the cake pan w/cooking spray)
Now top crust with veggies of your choice (I used frzn cauliflower, broccoli but anything works...whatever you have on hand - think roasted red peppers, spinach, sliced tomatoes, eggplant, etc). I also had some turkey bacon in my fridge, so I cooked that until crispy, then diced and added on top of the veggies.
Mix 10 eggs with some salt and pepper, and some dried or fresh herbs (I used herbs de provence). Pour egg mixture overtop. Top with cheese of your choice (I like old cheddar b/c its a sharp cheese and so you don't need as much = less calories = hopefully less me!). Add some fresh herbs on top if you have them, for garnish (opt - I used fresh basil)
Bake at 350F for 45 mins until puffy and set.
I cooked this for about 40 mins this morning, and left it out. I'm going to put it back in the oven around 12:15 just before my friend gets here, so its warm.
French Green Bean Salad
Steam green beans in bag per bag directions (I buy the green beans in the bag b/c they are already washed and trimmed so the work is done!)
Dressing:
2 shallots
olive oil
balsamic vinegar (oil/balsamic in a 1:4 ratio)
salt
pepper
grainy dijon mustard
When green beans are steamed, remove from bag into serving bowl and toss while hot with dressing.
Dessert:
I did some holiday baking last night so I have some decorated sugar cookies, and just a berry platter (blueberries/raspberries/blackberries) with some chocolate mousse (I just used jello b/c I have it in the fridge lol. You can use anything as a dip, vanilla yogurt, chocolate pudding, etc etc)
That's it! Simple, easy menu to make when you haven't done groceries and you have someone over. I did this all in the morning so now my house is cleaned, food is pretty much made (I just have to pop quiche into the oven for a bit to warm/finish, steam green beans but otherwise done), baby down for nap, and I can now sit and enjoy a cup of coffee knowing everything is ready!
This weekend, I'm making my second turkey dinner this year. Funny story, we threw a big US thanksgiving party a few weeks ago, with a 25 lb turkey and all the fixings. Last week, when I did groceries, you'll never guess what happened as I was checking out....
I got a free....TURKEY! Turns out supercentre was having a promo where if you spend > $200 you get a free turkey! So now I have another turkey (albeit smaller, about 12lbs) so I've invited my family over this weekend for a turkey dinner. Both Mr. A and I are sick of the traditional turkey fixings since we ate them for about a week after our party, plus most of my family is watching their weight so this time I'm going to do completely different and (relatively) healthy sides. Haven't decided yet what I'm going to make but will post here when I do!
Wednesday, December 15, 2010
Thursday, December 2, 2010
Dinner tonight - Prime Rib Roast, Popovers and Gravy (with Mashed Potatoes, and Roasted Veg - Thanksgiving Leftovers), and Rice Pudding
So Dinner tonight....
Well, we still have leftover sides from our Thanksgiving party, which I will post on later. And frankly Mr. A and I are sick of poultry after cooking turkey, having turkey and then having roast chicken after the party. So what to do with all of those leftovers? We had a nice prime rib roast in the oven, so I thought what better time than to break it out! So as my roast is roasting away in the oven, baby is entertained with his dad, here it is broken down:
Prime Rib Roast
1 prime rib
Dijon mustard (I use full grain and I like PC)
Fresh rosemary (but you can use dried in a pinch, which I did today)
Salt
Freshly ground pepper
Granulated garlic powder
Take roast out of fridge, let rest half hour. Use paper towel to dry. Mix all ingredients in rub, apply and then roast in oven 275F until done. I use a meat thermometer so I don't have to keep checking until its done (which also tells me the temp to cook it to for desired level of doneness). We are rare meat people so I would cook to 125F, then remove, and let rest for 10 minutes or so before slicing and serving (it will increase in internal temp by 10 degrees at least when it comes out of oven if not more depending on size of roast)
Popovers/Yorkshire Puddings
- the only difference is in the fat used. Popovers go into cold greased muffin pans (and can use oil to grease) vs. Yorkshire puddings go into hot muffin pans (preheated) with roast drippings
I made popovers tonight just to make it easy
Makes min 6 popovers:
4 eggs
2 1/3 cup milk
2 cups flour
1/2 tsp salt
dash pepper
dash nutmeg
whisk eggs, milk; sift flour over and whisk in. Add seasonings and mix to combine. Let rest at least half hour, then pour into greased muffin tins and bake at 400F for 16-18 mins (Do NOT open oven) - serve warm
Gravy:
Don't stick to a recipe. This is a basic gravy recipe we use often. Use of wine can be contrevorsial but here, and in any sauces, the alcohol content burns off as it is cooked. If not using wine just add more broth or use water.
Drippings from roast
Sliced mushrooms (optional)
Sliced onions (optional)
Flour (a few tbsp)
A cup or so of red wine or water
2 cups beef broth or water
Salt/Pepper
Dijon Mustard (opt)
Cream (opt)
So the basic way to make a gravy is as follows:
Saute mushrooms and onions in roast drippings until soft on med heat.
Add flour and cook on high a few minutes until flour is absorbed.
Then add wine and broth, gradually, whisking in slowly (you want to make sure no lumps)
Bring to boil, stir often, simmer 5 mins or so. Season with mustard (opt) salt, pepper. Finish with cream if using.
I also made rice pudding which I can serve to baby C (prior to adding sugar as I'm trying to keep him off sugar) - will add that recipe tomorrow.
Happy cooking!
Well, we still have leftover sides from our Thanksgiving party, which I will post on later. And frankly Mr. A and I are sick of poultry after cooking turkey, having turkey and then having roast chicken after the party. So what to do with all of those leftovers? We had a nice prime rib roast in the oven, so I thought what better time than to break it out! So as my roast is roasting away in the oven, baby is entertained with his dad, here it is broken down:
Prime Rib Roast
1 prime rib
Dijon mustard (I use full grain and I like PC)
Fresh rosemary (but you can use dried in a pinch, which I did today)
Salt
Freshly ground pepper
Granulated garlic powder
Take roast out of fridge, let rest half hour. Use paper towel to dry. Mix all ingredients in rub, apply and then roast in oven 275F until done. I use a meat thermometer so I don't have to keep checking until its done (which also tells me the temp to cook it to for desired level of doneness). We are rare meat people so I would cook to 125F, then remove, and let rest for 10 minutes or so before slicing and serving (it will increase in internal temp by 10 degrees at least when it comes out of oven if not more depending on size of roast)
Popovers/Yorkshire Puddings
- the only difference is in the fat used. Popovers go into cold greased muffin pans (and can use oil to grease) vs. Yorkshire puddings go into hot muffin pans (preheated) with roast drippings
I made popovers tonight just to make it easy
Makes min 6 popovers:
4 eggs
2 1/3 cup milk
2 cups flour
1/2 tsp salt
dash pepper
dash nutmeg
whisk eggs, milk; sift flour over and whisk in. Add seasonings and mix to combine. Let rest at least half hour, then pour into greased muffin tins and bake at 400F for 16-18 mins (Do NOT open oven) - serve warm
Gravy:
Don't stick to a recipe. This is a basic gravy recipe we use often. Use of wine can be contrevorsial but here, and in any sauces, the alcohol content burns off as it is cooked. If not using wine just add more broth or use water.
Drippings from roast
Sliced mushrooms (optional)
Sliced onions (optional)
Flour (a few tbsp)
A cup or so of red wine or water
2 cups beef broth or water
Salt/Pepper
Dijon Mustard (opt)
Cream (opt)
So the basic way to make a gravy is as follows:
Saute mushrooms and onions in roast drippings until soft on med heat.
Add flour and cook on high a few minutes until flour is absorbed.
Then add wine and broth, gradually, whisking in slowly (you want to make sure no lumps)
Bring to boil, stir often, simmer 5 mins or so. Season with mustard (opt) salt, pepper. Finish with cream if using.
I also made rice pudding which I can serve to baby C (prior to adding sugar as I'm trying to keep him off sugar) - will add that recipe tomorrow.
Happy cooking!
Cayden's dinner - Baked Fish with Orange Sauce, Zucchini and Pea Soup and Mango Apple Pear Puree
How appropriate that my first blog post has to do with my little man and not something for his father or I!
C has become quite the little gourmand! Both Mr. A and I are total foodies and not picky eaters, and I'll admit that while we were expecting we had quite a few discussions on what we would do if C turned out to be picky. I've seen a lot of picky eaters lately and I wasn't sure how I would handle having one myself. With that in mind, I made a decision to introduce C to a variety of foods (different meats, veggies etc) and varying textures early. C has never really had pureed foods. From the beginning he started off with mashed, to mashed with chunks, and while most of his food is still "lumpy", he will eat meat off my plate (he has 2 teeth now so is able to chew). And chew he does! It seems I have the opposite. Far from a picky eater, C LOVES to eat. These days he will eat dinner on his own and then still want a taste off my plate when we eat around 6:30-7.
With all of that in mind, once C had tasted different meats and poultry, I started him on fish. The first time I gave him fish, I was making South American Fish Cakes for Mr. A and I. I made C's batch prior to adding any seasoning (that would be chile, salt, pepper - C has had quite a few different herbs and I encourage any parent to add herbs for flavor when making kid's food. It expands their palate and if introduced early it decreases the potential for them to be more picky about unfamiliar flavours later on)
With all of that introduction, here is C's dinner:
Baked Fish with Orange Sauce
(adapted from Annabelle Karmel's "The Baby Meal Planner - a good friend got me this as my shower gift and I LOVE it. HIGHLY recommend)
2 pcs white fish fillet (any white fish - I used basa)
1/2 cup orange juice (not from concentrate)
Fresh Parsley
1 cup crushed cornflakes
Pat Butter
Preheat oven to 375F. In a rectangular dish, put fillets, add all ingrediants on top, and bake 20 mins until cooked. Flake fish and mash with liquid.
Zucchini and Pea Soup (also adapted from Annabelle Karmel)
2 zucchini, skin on, ends trimmed, cut into slices
1 onion
Chicken/veg broth or water
Garlic
Potatoes - 2
Saute onion in garlic until tender (5 mins). Add zucchini, saute a few mins then cover with liquid. Add potatoes. Boil 20 mins or so covered until tender. Puree to desired texture (I used a handheld blender)
Mango, Apple, Pear Puree
When making fruit purees I like to use apple and pear as my base as I find it gives a good consistency. So I actually made 4 different types of puree the same day I made this.
(No real measurements)
A couple of apples
A couple of pears
Peel, core, dice. Add some water on top of apples, simmer 5 mins till tender. Add pears, simmer an additional 2-3 mins. Add mango (I used frozen) and add'l water if needed. Simmer covered a few mins and then puree.
Other add-ins I've done that C loves:
Blueberries (i.e. blueberries, apples and pears)
Cranberries
Dried prunes and apricots (add more water, and then strain as they need water to plump up. You may want to use a food mill depending on your baby. I never did)
Enjoy!
C has become quite the little gourmand! Both Mr. A and I are total foodies and not picky eaters, and I'll admit that while we were expecting we had quite a few discussions on what we would do if C turned out to be picky. I've seen a lot of picky eaters lately and I wasn't sure how I would handle having one myself. With that in mind, I made a decision to introduce C to a variety of foods (different meats, veggies etc) and varying textures early. C has never really had pureed foods. From the beginning he started off with mashed, to mashed with chunks, and while most of his food is still "lumpy", he will eat meat off my plate (he has 2 teeth now so is able to chew). And chew he does! It seems I have the opposite. Far from a picky eater, C LOVES to eat. These days he will eat dinner on his own and then still want a taste off my plate when we eat around 6:30-7.
With all of that in mind, once C had tasted different meats and poultry, I started him on fish. The first time I gave him fish, I was making South American Fish Cakes for Mr. A and I. I made C's batch prior to adding any seasoning (that would be chile, salt, pepper - C has had quite a few different herbs and I encourage any parent to add herbs for flavor when making kid's food. It expands their palate and if introduced early it decreases the potential for them to be more picky about unfamiliar flavours later on)
With all of that introduction, here is C's dinner:
Baked Fish with Orange Sauce
(adapted from Annabelle Karmel's "The Baby Meal Planner - a good friend got me this as my shower gift and I LOVE it. HIGHLY recommend)
2 pcs white fish fillet (any white fish - I used basa)
1/2 cup orange juice (not from concentrate)
Fresh Parsley
1 cup crushed cornflakes
Pat Butter
Preheat oven to 375F. In a rectangular dish, put fillets, add all ingrediants on top, and bake 20 mins until cooked. Flake fish and mash with liquid.
Zucchini and Pea Soup (also adapted from Annabelle Karmel)
2 zucchini, skin on, ends trimmed, cut into slices
1 onion
Chicken/veg broth or water
Garlic
Potatoes - 2
Saute onion in garlic until tender (5 mins). Add zucchini, saute a few mins then cover with liquid. Add potatoes. Boil 20 mins or so covered until tender. Puree to desired texture (I used a handheld blender)
Mango, Apple, Pear Puree
When making fruit purees I like to use apple and pear as my base as I find it gives a good consistency. So I actually made 4 different types of puree the same day I made this.
(No real measurements)
A couple of apples
A couple of pears
Peel, core, dice. Add some water on top of apples, simmer 5 mins till tender. Add pears, simmer an additional 2-3 mins. Add mango (I used frozen) and add'l water if needed. Simmer covered a few mins and then puree.
Other add-ins I've done that C loves:
Blueberries (i.e. blueberries, apples and pears)
Cranberries
Dried prunes and apricots (add more water, and then strain as they need water to plump up. You may want to use a food mill depending on your baby. I never did)
Enjoy!
Subscribe to:
Comments (Atom)