November 12, 2010

Week 24 Recipes & Shopping List

• I am still getting back into the groove of posting recipes and trying to get a picture taken before we chow down! 
• If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side. 33
• Check NOTES under each meal for ahead-of-time preps.
• By clicking on “older posts” at the bottom of this page, you can look back at previous week’s recipes.
• If you are looking for a particular recipe, use the search box at the right-hand-side then scroll to the top of the page to see search results.
• The ingredients for the two extra recipes (after the meal recipes) are NOT included in the shopping list.

RECIPE 1: Taco Pie with Green Chiles & Black Beans
Modified from my friend Emily's recipe

• This was really easy to make. Prepare through Step 1 ahead of time if needed.

• 1/2 pound ground beef

• 1 medium onion, chopped
• 1 envelope taco seasoning mix or make your own seasoning! Double or triple this and store in an airtight container so you have more next time: 1 Tbsp. Chili Pwder, 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Crushed Red Pepper Flakes, 1/4 tsp. Dried Oregano, 1/2 tsp. Paprika, 1 1/2 tsp. Ground Cumin, 1 tsp. Salt, 1 tsp. Black Pepper)
• 1 can chopped green chilies, drained
• 1 can black beans, rinsed and drained
• 1/2 cup Bisquick
• 1 cup milk
• 2 eggs
• 3/4 cup shredded Monterrey jack or cheddar cheese
• Optional toppings: salsa and/or chopped tomatoes, sour cream, avocado, shredded lettuce, chopped jalapeno chilies, sliced green onions

1. Heat oven to 400. Grease pie plate or a square baking dish. Cook beef and onion in large skillet over medium heat, stirring occasionally, until beef is brown. Drain excess oils. Stir in seasoning mix, add 1/4 c. water and simmer until water has evaporated and meat is evenly seasoned. Take off heat and stir in chilies and black beans..

2. In a large bowl, stir Bisquick, milk and eggs until blended. Pour into pie plate over meat mixture.
3. Bake 25 minutes. Sprinkle with cheese and bake 2-3 minutes more or until cheese melts. Let stand 5 min. before serving.

RECIPE 2: Shrimp and Broccoli Stir-Fry
Adapted from Better Homes & Garden Cookbook

• Thaw your shrimp in the fridge during the day while you're at work/home and pre-chop the veggies.

• 1 lb fresh or frozen medium shrimp
• 1/3 c. water
• 1/4 c. soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 1/2 tsp sugar
• 1 tbsp cooking oil
• 2 cloves garlic, minced
• 2 c. broccoli florets
• 1 c. thinly bias-sliced carrots
• 1 small onion, halved lengthwise and sliced
• any other veggies you have on hand like sliced mushrooms or bell pepper
• 2 c. hot cooked rice or rice noodles

1. Thaw shrimp if frozen. Rinse and pat dry with paper towels; set aside.
2. In a small bowl, combine water, soy sauce, vinegar, cornstarch and sugar; set aside.
3. Heat oil in a wok or large skillet over medium-high heat. Cook and stir the garlic in hot oil for 15 sec then add the veggies (except mushrooms, if using) and cook for 3 minutes. Add mushrooms and cook 1-2 min more. Remove veggies from wok with slotted spoon and set aside.
4. Stir soy sauce mixture and add to hot wok. Cook and stir until slightly bubbly and thickened. Add shrimp and cook about 3 minutes or until opaque. Stir veggies back and and heat through. Serve over hot rice.

RECIPE 3: Slow Cooker Lasagna
Adapted from the blog:
• Use a smaller crockpot (about 4 quart). I used my 7 quart and the bottom of the lasagna burned  (double the recipe if using a larger slow cooker). You could also cook this up like a regular lasagna in your oven if you prefer. Bake covered at 375 for about 45 minutes then uncover and bake 15 minutes longer. Omit the water if using an oven.

• 1 26-ounce jar pasta sauce
• About half a box (or a little more) of lasagna noodles
• 1 (11-ounce) container pesto
• 1 (15-ounce) container ricotta cheese
• 1 egg, lightly beaten
• 1 tsp basil
• 1/2 tsp ground pepper
• 1/2 tsp salt
• 1 (12-ounce) bag baby spinach (or use frozen just be sure to thaw and squeeze liquid out)
• 1 cup grated Parmesan cheese
• 8-12 ounces mozzarella cheese, grated
• 1 cup water

1. Spray the bottom and sides of your slow cookers with oil spray and coat bottom with a thin layer of pasta sauce. Add a layer of uncooked lasagna noodles (go ahead and break them up to make a layer) and sauce.
2. In a bowl, mix ricotta cheese, egg, basil, pepper, salt, and pesto. Spread over the sauce then add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses.
3. Repeat layers until you've run out of ingredients, finishing with a layer of noodles, sauce & cheeses.
4. Before closing the pot, put 1/2 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
5. Cook on low for about 4-5 hours, or on high for about 3 to 4. (I usually cook on high for 1 hour or until bubbly then on low for a few more). You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. Don't let it overcook. It will pull a bit away from the sides when it's done.
6. Uncover, and let it sit for 10 to 15 minutes before serving.

RECIPE 4: Weekend Pot Roast with Potatoes, Carrots, & Parsnips
From America's Test Kitchen Cookbook

• If you've never made a pot roast before, you'll be amazed and how easy (and delicious) it is. Fall is the perfect time to enjoy a pot roast on the weekend and then the leftovers on Monday!
• Pre chop your veggies the night before to make Saturday or Sunday morning's prep easy. I try and get up a little earlier than anyone else and get the meat browned and in the oven before everyone else wakes up.
• Ask the butcher at the supermarket for some butcher's twine and wrap one or two (depending on the size/shape of your roast) pieces around the roast, about 1 inch from the bottom and 1 inch from the top and tie with a double knot. This helps hold the meat in a more even shape which evens out the cooking.

• 1 approx. 3 1/2 lb boneless chuck roast
• salt and pepper
• 2 tbsp vegetable oil
• 1 onion, chopped coarse
• 1 carrot, peeled and chopped coarse + 1 1/2 lbs carrots, peeled and sliced 1/2 inch thick

• 1 rib celery, chopped coarse
• 2 garlic cloves, minced
• 2 tsp sugar
• 1 c. chicken broth
• 1 c. beef broth
• 1/4 tsp dried thyme
• 1 1/2 c. water
• 1 1/2 lb small red potatoes (halved if larger than 1 1/2 inches in diameter)
• 1 lb parsnips, peeled and sliced 1/2 inch thick
• 1/4 c. dry red wine (if you want to make a gravy from the pan juices)

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat the roast dry with paper towels, season with s & p. Heat oil in a large pot over medium-high heat until just smoking. Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes total. Remove roast and place in a large bowl.
2. Add the onion, coarsely chopped carrot (not the sliced carrot) and the celery to the pot and cook over medium heat until lightly browned, about 8 min. Stir in garlic and sugar and cook until fragrant, about 30 sec. Stir in broths and thyme, scraping up any browned bits.
3. Place roast in roaster pan and add broth mixture. Add enough water to measure half-way up the sides of the roast. Cover and transfer to the oven.
4. Cook the roast, tuning over every 30 minutes for 3 1/2 hours (if you can't turn it over every 3 1/2 hours, don't worry. Just turning it over once will be fine).
5. Add the potatoes, sliced carrots and parsnips, submerging them in the liquid and continue to cook until tender, about 45 min-1 hour.
6. Transfer the roast to a carving board and tent with foil. Transfer veggies to a serving platter and cover to keep warm.
7. Finish here unless you want to make gravy: let the liquid in the pot settle for 5 min then skim any fat from the surface with a large spoon. Add the wine and simmer for 5 minutes. Season with salt and pepper to taste.

RECIPE 5: Baked Pasta with Sausage and Kale
From Southern Living, December 2003
Pic from Southern Living 
You can substitute spinach for the kale (which does not require steaming and will save you a few minutes on prep time.) You can also cook pasta and chop onion the day before. Just be sure to rinse the pasta with cold water to wash away starches that cause sticking, and refrigerate in a zip-top plastic bag.

• 4 large kale leaves
• 1 (12-ounce) package bowtie pasta (or penne)
• 3/4 pound hot Italian sausage
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/4 cup balsamic vinegar
• 1 (14 1/2-ounce) can chicken broth
• 4 fresh basil leaves, thinly sliced (or 1 tsp dried)
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1/4 teaspoon pepper 
• 1/8 teaspoon salt
• 3 tbsp. pine nuts, toasted
• 6 ounces crumbled feta cheese

1. Arrange kale in a steamer basket over boiling water; cover and steam 2 minutes. Drain. Remove thick stems, and cut leaves into thin strips; set aside. (If you don't have a steamer basket, boil a small amount of water in a large pot and then add kale. Return to a boil, cover, and reduce heat, simmering for about 2-4 minutes).
2. Cook pasta according to package directions; drain and set aside.
3. Remove and discard casings from sausage. Cook sausage in a Dutch oven over medium heat, stirring until it crumble and is no longer pink; drain.
4. Add onion to sausage in Dutch oven, and saute 5 minutes. Add garlic, and saute 1 minute. Add vinegar, and cook 3 minutes. Add chicken broth and kale; cook 5 minutes. Stir in basil and remaining ingredients and then bake at 350, covered, until heated through, about 20 minutes.


• Please remember that extra recipe ingredients are NOT included in the shopping list.


•2 large eggs
• 1/4 cup canned pure pumpkin puree
• 1/2 cup milk (whole or 2% tastes best)
• 1 tsp pumpkin pie spice or 1 tsp ground cinnamon and 1/4 tsp ground nutmeg
• 1 Tbs granulated sugar
• 1 tsp vanilla
• Slices of day-old French bread or an Italian loaf

1. In a low-lying, flat bowl, whisk together eggs, pumpkin, milk, spices, sugar and vanilla.
2. Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture (do not soak them for long) then place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.
4. Serve immediately with: sprinkle of powdered sugar and whipped cream or with maple syrup.

Cinnamon Waffles with Caramelized Apples
Waffle recipe is my grandmother's and caramelized apple topping recipe comes from Williams-Sonoma

• We had some apples that were about to go bad so we cooked them up and used them for this recipe. DELICIOUS! What a fun weekend breakfast to share with the family on a fall day.


For waffles:
Ingredients and quantities are listed below in the Directions.

For topping:
• 3 tbsp unsalted butter
• 6 apples, peeled, cored and cut into 1/4 inch slices
• 1/2 c. sugar
• 1 tsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tsp vanilla
• whip cream

1. Prepare topping and get it cooking first and then mix waffle batter and cook while apples cook. To prepare topping, melt butter over medium heat then add all of the topping ingredients except vanilla. Mix until apples are evenly coated and cook about 10-15 minutes, stirring occasionally until apples are tender. Remove from heat and stir in vanilla. Set aside.
2. To make waffle batter: mix 2 c. buttermilk, 2 eggs, and 4 tbsp oil in a bowl. In another large bowl, mix 2 c. flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and 1 tsp salt. Add wet ingredients to dry and stir until mixed. Heat waffle maker, spray with oil and cook!
3. Top waffles with warm apple topping and a dollop of whip cream. 


• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.

• ½ lb ground beef (1)
• 1 lb (8 oz is fine, especially if you only have two adults and your kids won’t each more than a few) (2)
• 1 approx. 3 ½ lb boneless beef chuck roast (4)
• ¾ lb hot Italian sausage (links or ground) (5)

• Onion – 1 (1), 1 (2), 1 (4), 1 (5)
• 1 can chopped green chiles (1)
• Optional toppings for (1): chopped tomatoes and/or salsa, avocado, sliced green onions and/or jalapeno peppers, shredded lettuce
•Garlic – 2 cloves (2), 2 cloves (4), 4 cloves (5)
• 2 c. broccoli florets (fresh) (2)
• Carrots – 1 c. thinly bias-sliced (2), about 7 (4)
• Other veggies on hand like mushrooms or red pepper (2)
• 1 12-oz bag baby spinach (or a box of frozen) (3)
• 1 container (about 11 oz) pesto (3)
• 1 lb parsnips (4)
• Small red potatoes – 1 ½ lb (4)
• 1 rib celery (4)
• 1 bunch kale (5)

Breads & starches
• ½ c. Bisquick or your own baking mix (1)
• 2 c. hot cooked rice or rice noodles (2)
• 16 oz lasagna noodles (3)
• 12 oz bowtie pasta (or penne) (5)

• Salt
• Black pepper
• Oil
• Taco seasoning – 1 packet or make your own (see Ingredients for Recipe 1) (1)
• ¼ c. soy sauce (2)
• 2 tbsp rice vinegar (2)
• 1 tsp basil (3)
• ¼ tsp dried thyme (4)
• 1 tsp dried oregano (or 1 tbsp chopped fresh) (5)
• 4 fresh basil leaves (or 1 tsp dried) (5)
• ¼ c. balsamic vinegar (5)

• ¾ c. shredded Monterrey jack or cheddar cheese (1)
• sour cream, for topping (1)
• milk – 1 c. (1)
• Parmesan cheese – 1 c. (3)
• Mozzarella cheese – 16 oz grated (3)
• 1 15-oz container ricotta cheese (3)
• 6 oz crumbled feta cheese (5)

• 1 can black beans (1)
• 1 tbsp cornstarch (2)
• 1 26-oz jar pasta sauce (3)
• Eggs – 1 (3)
• Small amount of sugar (4)
• Chicken broth – 1 c. (4), 14 ½ oz (2 c.) (5)
• 1 c. beef broth (4)

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