Menu Planning

it is that time in the month, grocery shopping day!  I have conflicted feelings about grocery shopping.  On the one hand, it is time consuming and expensive.  On the other hand, I get to wander the shelves and look at new products, sometimes I even get to taste a few things. Sometimes there is even wine to sample!  My solution to the conflict has been to shop twice a month and spend most of a day on the task. Today is my day devoted to grocery shopping.

I spent last evening and this morning deciding on my menus. This morning, I completed my grocery shopping list.  I have my grocery shopping list on a spreadsheet.  I get teased about this list by my friends and colleagues, but it works for me. I've looked at a few grocery shopping apps, but haven't figured out a way to make them work for me. 

The middle of September marks a transition from what I think of as summer foods to fall/winter foods.  In May, I stop making soups, stews and casseroles for the most part.  It just is too darn hot.  My family prefers not to eat those things as they are too heavy for our summer weather.  I am always sad, most of those dishes are good for dinner for two days.  This means I have to prepare something new almost every day.  I love the fall!  Soups, stews and casseroles can be made one day and eaten for two days!  I have half the meal prep! If you are interested in my plan for the rest of this month, you can view the schedule below.

Cheese & Crackers
Symphony Day - eat out
Sausage with grilled corn and black bean
Grilled veggies
Sausage, spinach and green bean salad
Grilled corn soup
Paninis with vegetables
Rib-eye steak with tomato salad and grilled bread
Pork chops and Cotija corn puree with radish, cucumber and lime salad
Chicken soup with rice
Sloppy Joe baked potatoes and salad
Gnocchi with summer squash, basil and feta
Pulled pork with beans and chips

Birthday for Sarah 8/11

Tomorrow is Sarah's 25th birthday. She's an avid Dr. Who fan. Alexis decided that would be a good party theme. Look below for her tablescape.

Sarah's Birthday Dinner Menu
Slow Cooked BBQ Pork Ribs
Roasted Fingerling Potatoes
Salad
Dr. Who Cupcakes
Norton Barrel Select Malbec 2010

We are making extra so she has some to take home.

Quinoa, Vegetables and Pork

It has been a while since I have posted.  I thought I might strive for  a little more consistency.

I shop for two sometimes 3 weeks at a time.  I am currently at the end of the second week of my grocery cycle.  At this point in the cycle, I am doing deep freezer driving and am resorting to frozen vegetables and cleaning up the extra veggies in the refrigerator.  Today's menu was a tweak of one I found in the Dash magazine that comes monthly in the Austin American Statesman.  It is made with quinoa.  Pronounced keen-wah this grain is gluten free and high in protein.  Jim says this dish is a keeper.

Quinoa, Vegetable and Pork Pilaf

1.75 c reduced-sodium chicken broth
1 c quinoa, rinsed and drained
3 T olive oil
2 t minced garlic
1 c diced orange bell pepper
1 c diced red bell pepper
1 c chopped asparagus (I used a 12 oz bag of frozen asparagus spears, which I defrosted.)
1 c diced zucchini (I used all the zucchini in another recipe.  I substituted 2 bunches of scallions (white and green portions) sliced)
salt to taste
pepper to taste
Juice of one lemon or more to taste
1/2 c crumbled feta
2 c  cooked pork, cubed

1. In a saucepan, bring broth to a boil.  Add quinoa, cover and reduce heat to a simmer.  Cook until quinoa is tender, about 15 minutes.  Remove from heat; fluff with fork.

2.  While quinoa cooks, heat oil in a large skillet over medium.  Add garlic, peppers, asparagus, and zucchini. Season with salt and pepper.  Saute until tender, 7 to 8 minutes.  Add the cooked pork, continue to saute until pork is warmed.  Add cooked quinoa, lemon juice, and feta.  Add more salt, pepper and lemon juice to taste.

Okay at this point the recipe says to spoon it into serving bowl.  People this is a weeknight!  Just serve it from the frying pan!  Why dirty extra dishes?

Happy eating!

Dinner and Family

It has been some time since I have taken the time to blog.  Today we are at Andy and Theresa's house (Jim's brother and his wife).  We came to do a little work to help them after they had some water damage.  Here's the menu they offered us today.

NY strip steaks
Twice baked potato salad with bacon
Veggie tray
Fruit tray

Andy does seem to be a grill master. I am so full I feel like I could roll back to Georgetown.  I am enjoying watching Diners, Drive-ins and Dives with Theresa. I am also enjoying listening to the menfolk play cards.  Not as much smack talking as when all 3 brothers are together, but amusing none-the-less.

I bought a nice Tempranillo to go with the steaks.  It was a 2001 vintage.  Here's a picture of the label. Surprisingly, it was less than $8.00 per bottle. 

It has been a great day.

Summer Berries

I love summer berries! Strawberries, blueberries, blackberries and raspberries!  Summer sun ripened berries need only the barest sprinkle or sugar or drizzle of liquor to make them a perfect summer dessert.

Summer Berries
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
1/2 pint strawberries quartered
2  Tb Gran Marnier or other orange liquor

Great Salad

On a warm summer evening, I think salads for dinner are very refreshing. Last evening I had Grilled Endive Salad.  I think it is a recipe I can make at home.

Here's my recipe for 4 people.

2 cups baby arugula
1 package bacon bits or 4 slices bacon crisply cooked and broken into bits
1/2 c walnuts, broken into large pieces
1/4 c candied pecans
1 Granny Smith apple, unpeeled and finely chopped
1/2 c blue cheese crumbles
4 heads endive
Balsamic vinaigrette

Preheat the grill and clean if necessary.

Divide the arugula, bacon bits, walnuts, candied pecans, Granny Smith apple, and blue cheese evenly among 4 plates.

Cut the endive into quarters and brush with olive oil.  Place them cut side down on a hot grill.  Grill until endive is slightly soft and has nice grill marks. Remove the endive from the grill.  Arrange 4 endive piece atop each salad. Serve immediately along with your favorite balsamic vinaigrette.

Dinners in a Stressful Week

For this past week, planning ahead paid off.  Our annual Beat the Heat conference was Wednesday, Thursday and Friday.  To finish up presentations, web posting and other tasks, I worked at home a couple of evenings.  Based on previous years, I knew total exhaustion and cooking antipathy would set in by Tuesday afternoon. They both arrived on schedule.  With my weekly schedule in place, I was able to get dinner on the table with a minimum of effort on my part.
Here was the menu for last week.

Monday - Chicken Pot Pie (made with the leftover chicken fajitas)
Tuesday - Grilled pork chops with roasted asparagus , salad and baked potatoes
Wednesday - Crockpot 3 bean soup
Thursday - Leftover 3 bean soup
Friday - Cheese, veggies, crackers AND a very large glass of wine