The Great 2012 Cooking Extravaganza! Day 229-235

August 25, 2012 at 10:13 pm (Food) (, , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you’ve all had a wonderful, positive week!  It’s certainly been interesting around here…

Last Sunday we went to my parent’s house, so no, I did not cook. We went swimming and caught up on what’s going on.  Mom made burgers, the boys helped cook them on the grill.  She also made her amazing potato salad, baked beans, deviled eggs, and Tres Leche cake.  I have recipes for some of those things, maybe I’ll even share one day, but not today!  We picked up James’ car and brought it home.  Somehow, I can’t believe I’m saying those words, my child is not supposed to be old enough to have his own car, I’m not that old!

The work week was relatively calm, except that we’re loosing some team members to other teams, loosing one team member who’s just leaving the company, getting some new team members, and reorganizing coverage areas again, but not so much that it will be completely crazy, and I’m comfortable enough now that I think I can handle it.  I’m just glad that the boss thinks I can handle it, too, means I am doing OK even though sometimes I still have doubts.

Mike is still feeling pretty rough, but he saw a new specialist this week that we think is on the right track, more tests, but he has some good ideas and isn’t just blowing smoke, and not immediately blaming all Mike’s health issues on his weight like so many others, including me sometimes.  I know, I have no room to talk, but I just think we would both feel so much better if we lost some weight.  Of course, I’m not helping, doing all this cooking all the time, but I’ve got it in the back of my head all the time that I need to find healthier ways to make the foods we like rather than just trying to redo our whole diet.  We’ll get there!

William started school this week, new school, new kids, new teachers, new schedule, first week of Middle School.  Again, I’m not old enough for my younger child to be in MIDDLE school!!  But he absolutely loves it!  His homeroom/math teacher seems fun.  Didn’t get to meet the PE coach, but William seems to like him, too.  Language arts/Social studies teacher seems really nice, and she seems to understand my thoughts on teaching to more than just the FCAT, I like a teacher that thinks I’m right LOL!  The music teacher is just too cool, and William has two classes with him, regular music, and guitar class.  William and Mike went out last weekend and rented William a guitar, think it might be a rent-to-own type of thing, not entirely sure, but he really seems to be enjoying the class.  Didn’t get to meet the science teacher yet either, but William likes her, so she must be OK.  He can usually smell bullshit faster than we can, and he’s really happy so far, so I think this might be one of our better moves, this Charter school.  And, of course, I’m going to get to put some of my fundraising experience to work for them and be involved without being in charge, so I’M happy, too!!

And James is, well, James.  Working, playing video games, out for the weekend as usual.  I’m a little frustrated with him right now, his “rent” is chores, and they aren’t getting done unless we bug him, and I just feel like he’s 19, I shouldn’t HAVE to remind him any more, but I do.  I think we’re going to sit down one night soon and have a chat.  Need to talk about what we’re going to do when it’s time for new phones at Christmas, what we’re going to do about chores and rent and school, just all those fun little subjects we all love talking about so much…  NOT!  Hopefully it will be a grown-up discussion instead of the usual talking-to-a-wall discussion…

Anyway, you aren’t here for the gossip, you’re here for the food!  I decided to take it a little easy on myself this week, I kept track of what I made each night, but I didn’t pressure myself to WRITE each night, and I actually feel better about this little project than I have since I went back to work.  I was putting a lot of pressure on myself, and getting on my own case when I didn’t write every night, but I’m realizing that that’s just not fair to me.  I have to have time to unwind, relax, be part of the family, and quit trying to be Super-Mom.  So I think I’m going to stick to writing on weekends, maybe a night or two during the week if it’s not too much pressure, but not every night, it’s just too much with the job and the kids right now.

So, here we go…

Monday

Pot Roast and Potatoes

1 rump roast, approx 2-3 pounds

1 packet beef Flavor Boost

4 Tbsp dried onion flakes

1 Tsp garlic powder

4 potatoes, washed and cut into bite sized pieces

Water

Put the roast, the cut up potatoes, Flavor Boost, onion flakes, garlic and potatoes into the crock pot.  Add enough water just to cover everything in the pot.  Stir it up a little, set to LOW, and cook 8-10 hours, stirring a couple of times throughout the day if you can.  It’s OK if you can’t, but it’s better if you can, or if you can find someone like my son to do it for you!

Remove roast and potatoes from the pot, put on serving platter, allow to rest while you strain out about 4 cups of the broth, put it in a sauce pan, add in brown gravy mix per package directions (packets usually call for one packet for each cup of liquid, the large container of mix calls for 3 Tbsp per cup of liquid), stir well with a whisk, bring to a boil, reduce heat and simmer until thickened.  Serve with the roast and potatoes for a good old fashioned family meal!  We also had some steam broccoli and peas with our meal, just to round things out.  A salad also works very well.

Tuesday

Curry Chicken and Rice

Another crock pot meal…

5-6 boneless skinless chicken thighs, thawed or frozen, doesn’t really matter

1 packet chicken Flavor Boost

1/2 box Golden Curry mix, medium heat variety

1 can coconut milk, shaken well

Put all these into the crock pot.  Add just enough water to cover the chicken, I think I might have added 3 cups all together.  Set to LOW and cook 8-10 hours.

When I got home from work, I made a small pot of rice in the rice cooker (water to the “2” mark, two scoops of rice), added 2 packets of chicken flavor Flavor Boost, served the chicken with this rice, and some steamed veggies on the side, it was AWESOME!  Even William went back for seconds on both the rice and chicken.  There was barely enough left for my lunch the next day!

Wednesday

Turkey Sausage with Parmesan Orzo

This is a super easy meal, and William helped me cook it.

Cut up the turkey smoked sausage into bite sized pieces, saute with no added butter or anything, the liquid in the sausage helps it steam/simmer very nicely, just don’t leave it alone, it might burn just a bit.  Voice of experience here!

Along with this, we made Orzo pasta to package directions, drained, added butter and Parmesan cheese, mixed it all up, kind of tastes like mac-n-cheese but better.  Goes great with the sausage, makes for a hearty meal, but not too heavy.

Thursday

Leftovers

We had leftover potatoes and gravy, leftover egg rolls, some leftover veggies, I don’t even remember what all else we had, but we had quite a bit on the table!

Friday

Spasagna

I found this on another blog, it sounded yummy, and OH WOW, it was AWESOME!

So, courtesy of http://www.thecountrycook.net here’s Spasagna…

1 (26 oz) jar of your favorite spaghetti sauce

1 (16 oz) jar of Alfredo or Garlic Alfredo sauce (I didn’t have the garlic kind, so I added a little garlic to the recipe)

1 Lb spaghetti noodles (I used Dreamfields angel hair)

1 lb ground beef

2 cups shredded mozzarella

1/2 cup milk (2% or higher)

1 Tsp dried oregano

1 Tsp dried parsley (I didn’t have the individual spices, so I added 2 Tsp of mixed Italian seasoning)

Cook noodles to package directions, drain very well.

Preheat oven to 350 degrees.

Spray 9 x 13 baking dish with olive oil nonstick spray.

In a large bowl, combine Alfredo sauce, mozzarella, milk and spices.  Stir well. Add in noodles and stir/toss to coat completely.  Put this mixture into the prepared baking dish.  Cover with aluminum foil, and bake about 30 minutes.

While the noodles are baking, start cooking the ground beef in a large skillet or medium saucepan.  Brown and crumble beef until cooked through.  Drain well, and add back into pan.  Add spaghetti sauce, and leave on LOW heat, cover if you can, and let it simmer until the noodles are ready.

Allow the noodles to sit about 10 minutes before trying to top or cut into servings.  Top with the meat and spaghetti sauce mixture.  (I wasn’t sure what a serving should be, so I just cut the pan into 8 pieces.)  Top with Parmesan cheese if desired and serve!

Saturday

Pork Wontons

4 boneless pork chops, fried and cut into small pieces (about 1/2″ pieces)

Wonton wrappers

Oil for frying

Your favorite sauce for dipping

Place one piece of pork into the center of a wonton wrapper, wet two edges of the wonton wrapper and fold over to make a triangle.  Then dampen two corners and fold in towards each other to make a little hat packet looking shape.  Fry in hot oil about 2-3 minutes per side, remove from oil to paper towel lined serving tray.  Continue with pork and wontons until you run out of one or both.  Somehow, we had just enough of each!

And we had sweet and sour sauce, soy sauce, teriyaki sauce, my home made plum-peach sauce from last weekend, lots of sauces to pick from!  Needless to say, they are all gone…

Spinach Hummus

I found this recipe on the internet, but I had to tweak it a bit to make it work in my blender.  One of these days I’ll get an actual food processor…

2 cans chick peas, one drained, one not drained

1/2 cup Tahini, well stirred

4 Tbsp garlic, minced (I buy my garlic pre-minced in a squeeze bottle, so it’s WAY easy!)

Juice of one lemon, or more if you prefer

2 Tsp salt

1/2 cup frozen spinach, thawed

4 Tbsp olive oil

Put chick peas in blender, with the juice from one can, blend until smooth.  Gradually add in Tahini, spices and spinach, blending very well after each addition.  You can add a little more oil if needed to thin it out and make it blend better.  I have to admit, I still have a couple of whole chick peas because I wasn’t overly patient with this, but it still tasted really good, and I’m not a huge fan of hummus!

Corn Muffins

This recipe is from the package of Dixie Lily corn meal…

1 cup flour

1/4 cup sugar

4 tsp baking powder

3/4 tsp salt

1 cup corn meal

1 egg

1 cup milk

1/4 cup melted shortening (butter!) or oil

Grease muffin cups or use paper liners, heat oven to 400 degrees.

Mix all dry ingredients in a large bowl.  Beat egg in a separate bowl, add milk and shortening and mix well.  Stir in dry ingredients and mix well.  Fill muffin cups about 3/4 full, bake 25-20 minutes or until golden brown and set.  Serve warm with butter, honey, grape jelly, whatever YOU like on corn bread!

Chocolate Cake with Home Made Chocolate Frosting

I used a chocolate fudge cake box mix, Duncan Hines I think.  Didn’t do the cake from scratch, just followed the box directions.  But then I didn’t want to use store bought frosting, so went hunting for a recipe…  Here’s what I found!

4 cups powdered sugar

1 cup butter, melted

2 tsp vanilla extract

3 tbsp milk

6 tbsp cocoa powder

Blend everything very well in a large bowl, spread onto cooled cake, top with sprinkles if you want and serve!

So now it’s movie night, gonna go eat the cake and watch a movie.  So until next time, eat well, love well, live well!!!

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