Wine Braised Pork Shoulder and Weekly Menu for 4-13-14

Finally getting around to the pork shoulder on Monday, remember that was on last weeks menu. Pulled it out on Saturday but it was no where near thawed on Sunday so we had some soup from the freezer instead.

Just because you plan a menu doesn’t always mean you know exactly what you are having. While I do base it on what we have right now, sometimes you don’t. Menu’s are not set in stone and can change depending on mood, how one feel, or you just don’t want to cook. Don’t become rigid in it, its a guide.

Saturday – Turkey and rice casserole, green beans with tomatoes
Sunday – Freezer Soup and rolls
Monday – Tuff Pork, polenta, broccoli fritters
Tuesday – Chicken or Costco
Wednesday – Quesadillas, pork
Thursday – Spaghetti and garlic bread
Friday – Easy Night, brats
Saturday – Panini as requested

Finally we get to the pork shoulder. There’s not a lot of extra cooked meat in the freezer so made extra. That extra will give us something for lunch the next day and extra for BBQ Pork sandwiches. Braising meat is easy. You pop it in the oven and let it cooke while you go about your day. This can also be made in a crock pot but I find the oven gives you more flavour.
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Wine Braised Pork Shoulder
3 to 6 pounds pork shoulder or any tough cut of pork you like
2 cup wine (red or white, use what’s open)
2 cups water
1 teaspoon herb of choice, I used thyme.
1 tablespoon olive oil
Salt and pepper

Preheat oven to 350. Meanwhile salt and pepper meat, heat an oven proof pot and put oil in it. Brown pork well on all sides. Pour wine and water over pork and add your herb. Bring to a boil. Put in oven and cook for 2 to 4 hours. You know it is ready when you can pull it apart with a fork.

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John B.’s Chicken Fajitas and the Weekly Menu for 3-30-14

Pork and cranberry stew was supposed to be on this weeks menu. Its been on the let’s make list for ages now. It seems like we never have all the ingredients, this week was the lack of oranges. It shall just have to wait for ye another week.
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In the next month or so we are getting half a cow so eating out of the freezer for prepared foods is a priority, plus it gives me two low maintenance cooking nights. I also ended up with two jars of salsa open so the fajitas will kill one of them. Dad requested Beef and Barley that got put on the menu this week. Its nice when someone else has an idea besides me.

Sunday – Spaghetti (freezer) and garlic bread
Monday – Chicken Fajitas
Tuesday – Pizza
Wednesday – Sweet and sour chick thighs with carrots. Orzo or basmati
Thursday – Beef and Barley soup
Friday – Easy night, thinking burgers
Saturday – Freezer meal, Unstuffed Cabbage

This weeks recipe comes from John B. who was my boyfriend in the early 20’s. Originally it was salsa, beer, and Lawry’s seasoning salt. The seasoning salt got swapped out for spices and a lower salt content. It’s not a traditional fajita recipe but that’s what he called them and I kept the name. I made these for a couple of friends who were on a speaking tour in the 90’s with the African National Congress Youth Tour and they were so excited. Clayton exclaimed, “They had not had food like this in the U.S.” It was a big hit.
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You want to use a good quality salsa in this recipe as it is one of the layers of flavors. Mushrooms may seem a bit odd but they help make the recipe. Vegetarians can easily make the fajita recipe using a mix of mushrooms and have it be satisfying meal. The recipe also works well with steak but you will need to add the juice of half a lime. The steak variation needs the lime juice or it just tastes flat.

John B.’s Chicken Fajitas
2 -3 cups salsa (I used Kirkland’s and used to use La Victoria)
1 12 oz bottle beer (Corona is what’s on hand)
1 onion, chopped
3 cloves garlic, minced
1 packet (a pound) chicken breasts or tenders, cut up
5 to 10 mushrooms washed and sliced
1 -2 teaspoon Coriander, ground
1 teaspoon cumin
Salt and pepper to taste.
Olive oil

Sautee chopped onion in the olive oil until soft and add half the beer, half the salsa and all of the chicken. Cook for a few minutes and add coriander and cumin. Cook until chicken is not pink and add the mushrooms and the rest of the beer and salsa. At this point it will seem like there is a lot of liquid. Put the heat on high if it isn’t already and let it reduce. When the sauce has thickened you know its done, about 5 to 10 minutes.

Fixings
Extra salsa
hot sauce
grated cheddar cheese
shredded lettuce
avocado slices
tomatoes,diced
tortillas
or anything else that sounds yummy.

Beef Braised with Caramelized Onions and Beer

Beef braised with caramelized onions and beer is a staple in my menu repertoire. It is easy to make and it freezes well. Having this in the freezer saved me when some friends on their way home to Utah surprised us with a phone call saying they would like to stop by. Oh course you say yes and than try to figure out what the frack you are going to feed them.

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We ran through a few ideas and ended up keeping it simple by pulling this and some rolls out of the freezer. Since it was summer we had a salad from the garden and I whipped up a batch of Ruby Bars and viola we had a nice lunch ready for surprise guests.

This recipe hails from the now defunct Gourmet magazine. I miss Gourmet dearly, loved that magazine so much. It also goes by the unattractive name of Onion Beef on menu’s and when we talk about it. Leftovers are used for making French Dip sandwiches. Even if you only have onions leftover freeze them for French Dip jus or to add in gravy.

The onions are the key to this recipe, take the time and let them caramelize. They get all lovely and buttery. We tend to have Corona for beer and that’s what I use in this. Use whatever beer you like or if you don’t drink beef broth would work too.

Beef Braised with Caramelized Onions and Beer

3 pounds onions, peeled and sliced
1 – 5 pound chuck roast
2 tablespoons olive oil, divided
2 bay leaves
2 – 12 oz bottles of beer
2 tablespoons red wine vinegar.

Sprinkle roast with salt and pepper and than brown beef in 1 tablespoon of the oil. Make sure you brown all the sides. When roast is browned set it on a plate. Add the rest of your oil into pan and make sure you have your burner on low. Add the onions along with the bay leaves and place a lid on your pot. The lid helps the onions sweat so they do not burn. Stir onions occasionally. Once they are nice and brown and smell sweet you know they are done. This step takes time but it is worth it, do not rush the onions. Preheat oven to 350. Put roast back in your pot and add the beer and vinegar. Cook for 3 1/2 hours.

Creamy and Easy Stove top Mac-n-Cheese and Weekly Menu

This weeks menu kind of came together over the course of the week. I had plug in stuff and than made changes or modifications. I’m sick of the winter food and really want some more spring like entrees but its cold and snowy, its a conundrum. Besides the fact some weeks menus are just hard to come up with. This week was a hard one but in the end I think its turned out more inspired than it started.

Sunday – Alfredo Pasta and chicken asparagus
Monday – New England Boiled Dinner
Tuesday- Stove Top Mac-n-Cheese, broccoli
Wednesday – Corned Beef hash and toast
Thursday – Chicken, spinach, avocado, mushroom sandwich oven fries
Friday – Easy night
Saturday – Freezer Soup, rolls

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The featured recipe this week is Stove Top Mac-n-Cheese which is really easy to make. There is no rue and all you need is the pot you cook your pasta in. Which I love who wants to dirty a ton of dishes making dinner. I know I don’t. This recipe is a great alternative to the boxed macaroni and cheeses out there. There are three of us and we get about 1 dinner, a side, and a bit of leftovers from this recipe.

Stove Top Mac-n-Cheese
1 pound macaroni, uncooked
2 1/2 cups milk or milk substitute
Half pound to a pound Cheddar and Gouda, grated
2 tablespoons flour
1/4 teaspoon powdered mustard
Salt and pepper to taste

Boil macaroni (or pasta of your choice) until al dente according to directions on the bag. While pasta is doing its thing get your other ingredients ready and set them out. Once past is done dump it into a colander and set aside. We are using the same pot to make the sauce.

Put 2 cups of the milk into your pot on medium high heat. Combine the remaining half cup of milk with the flour, you want to get this fairly smooth. Whisk milk and flour mixture into the warm milk. Add the the mustard and whisk again. When milk looks like heavy cream turn heat down to low and add the cheese. Stir well and let the cheese melt. Once cheese is melted add pasta and combine.

Cucumber and Apple Smoothie

This blend makes a pleasantly cucumbery smoothy and sometimes its nice to have a smoothie where the veg shines instead of the fruit. The apple gives it a nice hint of sweetness and body, while the cucumber still shines through. You could use green tea for the base if you want I found a sachet of roobios lurking in my cupboard and decided to use it up. My cukes were in the freezer, if they start to go bad on you cut them into chunks and freeze them. They work great in smoothies since you are blitzing them up.
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Cucumber and Apple Smoothie
2 cups cukes, cut up
1 granny smith apple, cored and chopped
large lemon slice, peeled
2 cups roobios

Put cukes, lemon slice, and apple in blender with your roobios.  Blend it all up. Take about 2 minutes for my blender.

BTW did you miss out on this week newsletter?  Its free, weekly, and you can sign up here.

Weekly Menu for 3-2-14 and Chicken and Dumpling Recipe

Not much to say this week, the cooking dinner slump is starting to resolve itself which is nice. Tried a new recipe it was the pork shoulder with tomatoes, not a favorite. It had a bitter taste to it from all the paprika and it was just okay. If a recipe is just alright I know we don’t really love it enough to make again. Often the second time round got it a no. Life is too short for mediocre food.

Sunday – Stuffed Shells & garlic bread
Monday – Steak baked potato, veg
Tuesday -Turkey Tacos
Wednesday – Chicken and Dumplings
Thursday- Pork shoulder with tomatoes, noodles, green beans
Friday – Easy
Saturday- Stove top Mac-n-Cheese, spinach

This week recipe is a family favorite. The soup part is improvised depending on mood and what I have on hand. We are out of celery, used the last of it in the spaghetti sauce I made last week. So I subbed celery seed in this to give it more flavour. The dumpling recipe is originally from Fanny Farmer but I’ve modified. I also double the dumpling recipe. This recipe will freeze fine if you do not expect to have actual dumplings intact. They disintegrate and create a pleasantly thick soup. Dumplings are also an easy way to perk up leftover soup. Just make sure you have enough liquid.
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Chicken and Dumplings

Soup
1 onion, chopped
2 cloves garlic, chopped
1 packet chicken breast or tenders (about a pound), cut up
2 cups carrots, chopped
1 cup celery, chopped or 1/2 teaspoon celery seed
1/2 pound greens (I used collards)
2 quarts stock
parsley.

Saute onion until translucent add garlic celery, and carrots. Cook for about 5 minutes and add chicken, let it cook for a couple of minutes. Add stock and greens, bring it to a boil. Cook for about 10 minutes meanwhile get the dumplings ready. Turn heat down before adding dumplings. You want it simmering.

Dumplings
1 cup flour
1/2 cup fresh bread crumbs (1 slice bread)
2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
2 tablespoons butter, melted
1/3 cup milk or milk substitute

To make the bread crumbs use your immersion blender and use the bowl for the dumplings for blitzing. The immersion blender works like a dream. Otherwise use your blender. I use our everyday bread from Wheat Montana.

Put flour, baking powder, and salt in bowl with bread crumbs and stir. Add the egg, butter, and milk. Stir until blended. You can do the dry ahead of time if you want to and add the liquid before cooking.

Use a spoon and plop dumplings into soup. Cover and cook for 20 minutes. Do not check, do not take lid off, its hard not to look. Put heat on low and let cook undisturbed.

Weekly Menu 2-23-14 and Sweet Potato Fries

I’m in I don’t want to cook dinner mode. I’d rather be cooking for fun than well dinner. Trying to keep it basic and not too crazy since I don’t want to cook dinner. Everyone cycles in and out of I don’t want to cook dinner, it passes. So don’t worry when you get in that mode.

The menu that looks so neat and tidy on here is nothing of the sort. Sunday was supposed to be the steak, but OMG didn’t feel like cooking, that’s a big surprise. Pulled out the Bolgenese one night since I didn’t feel like cooking. Realized that all I had left for red pasta sauces is a lamb ragu. Which reminds me we should have lamb next week. I digress. The point is prepared for the I don’t want to cooks. Having stuff in the freezer makes getting through this much easier.

Sunday – Freezer Soup and corn muffins
Monday – Steak, bulgar pilaf, and the last of the Asparagus
Tuesday – Bolognese and pasta
Wednesday – Sloppy Janes and Sweet potato fries
Thursday -BBQ Ribs, baked potato, green beans
Friday – Easy night Malibu Turkey burgers, oven fries, spinach
Saturday – Stuffed Shells

We love these simple oven fries. I like to use a high heat to get some nice caramelization on them. If they start getting to dark drop the heat down.
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Sweet Potato Oven Fries
Serves 3

1 big and one medium sweet potato, cut up into sticks
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 500. Peel and cut up sweet potatoes. Place on baking sheet and toss with oil and salt and pepper. Pop into oven and cook for 10 minutes. Stir after 10 minutes and cook for another 10 minutes stir again and set timer for 10 minutes. Total cooking time is 30 minutes. Sometimes I need to drop the heat down to 450 after the first 20 minutes.

Corn Muffins

Here’s an easy week night muffin to go with soup or any dinner for that matter. make sure you cornmeal is a whole grain for maximum taste. An easy way to make this even faster at dinner time is to have your dry ingredients mixed together ahead of time.
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These corn muffins were a nice change from the usual rolls or cornbread we have with soups. Plus they are in muffin form which makes the extras easy to freeze. The recipe says it makes 12 muffins but I got 18 muffins. What we didn’t eat got popped into the freezer for another dinner.
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Corn Muffins from the Joy of Muffins
2 cups cornmeal
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, beaten
2 cups butter milk or milk substance of choice
1 tablespoon honey
1 tablespoon oil

Stir together dry ingredients in a large bowl. Whisk eggs, buttermilk, honey, and oil in another bowl. Pour the wet ingredients into the dry and combine until mixed. Spoon into greased muffin tins and bake until done. Bake at 375 for 15 to 20 minutes. This batter will be runny but firms up, so don’t worry.

Weekly Menu for 2-16-14 and Sweet and Sour Chicken Recipe

You might have noticed last week didn’t really follow the plan very much as we didn’t have a couple of things. That’s just part of life and you just have to deal with it and modify your plan. Believe me its a bummer when one of those items is the recipe you are using for a blog. We survived.

This week will hopefully be better. I’ve been still trying a lot of new recipes lately and that’s not always the case. I go in streaks with trying new stuff. Don’t go crazy and make everything you are cooking new, you will freak out at some point and end up not doing it. One new recipe a week is plenty.

Sunday – Sweet and Sour Chicken, zucchini, and rice
Monday – Freezer soup, bread
Tuesday – Hopefully Costco as we are running out of veg.
Wednesday – White Enchiladas (finally)
Thursday – Onion Beef, spaetzle veg,
Friday – Easy night
Saturday – Salisbury Steak, mashed taters, veg

This weeks recipe is a new one for us. I usually don’t make sweet and sour anything if we have stir fry its usually soy and ginger based so this is a nice variation. I don’t have any peppers but I do have zucchini that needs to be ate so we are having that on the side. Don’t let convention hold you back if you lack an ingredient that is not integral to the recipe.

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The results were stellar, everyone loved it and wants to have it again in the future. The recipe was easy to make and super delicious. The lack of peppers made it visually made it look a bit blonde but did not impinge on the flavour of it. Its a nice lighter alternative to restaurant style sweet and sour chicken.

Two notes: I used all the juice from my can of pineapple and next time will add the whole 14 oz. can of pineapple bits. We like sauce and two of found we really wanted more pineapple bits. Make that 3 the White Enchilada picture is finally up!

Sweet and Sour Chicken adapted from Food Network.
1 packet chicken tenders or breast, cut up into chunk
2 tablespoons neutral oil

Saute breast until cooked while this is happening assemble sauce.

1/2 cup or all your Pineapple juice
1 cup or the whole can of pineapple chunks
4 teaspoons cornstarch
3 tablespoons brown sugar
3 tablespoons rice wine vinegar

Mix in bowl and set aside for when chicken is cooked.

1/2 cup green pepper, chopped
1/2 cup red pepper, chopped

add when chicken is done cook for one minute. Stir the sauce and pour into pan. Bring sauce to a boil and turn down, let cook for about 5 minutes.

Weekly Menu for 2-9-14 and White Enchiladas plus a bonus Polenta Recipe

Last week kind of saw much of what I planned get dumped for other ideas. Sometimes what sounds good on Sunday doesn’t sound good on Thursday, so it gets changed. What I like to do is those weeks is roll all those changes over into the next week. Half my menu was planned because of this. Which was awesome!
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By the way if you see a item you want the recipe for let me know so I can make sure to write it up for a blog one week. Or even if you are looking for a recipe let me know, I might have one or know of one. Everyone needs resources beyond cookbooks. Let me know. I shall respond.

Sunday Mom’s Birthday – Orange and maple game hens, wild rice, and roasted asparagus, Cherry pie.
Monday – Oops fell asleep…. Turkey for enchiladas and leftovers
Tuesday – Balsamic beef, mashed potatoes, and roasted asparagus
Wednesday -Turkey Enchiladas
Thursday – Costco
Friday – Easy night, thinking turkey burgers
Saturday – Polenta and sausage casserole

This enchilada recipe came from Pinterest and is still very popular on that site. Its easy to make and makes good use of leftover chicken or turkey. If using leftover meat you don’t have to cook anything but the actual enchiladas. This is in the regular rotation and is on Dad’s favorite list. And right about this time is when I find out we do not have any tortillas. Um yeah…..Its been one of those week. I shut a cupboard and went to latch it and the latch came off.

White Enchiladas
Cooked chicken or turkey
2 cups chicken broth
1 cup sour cream
1 small can chilis about 2 ounces, more if you want
1/4 teaspoon garlic powder or 1 clove garlic chopped
Tortillas
Cheese Monterrey jack or cheddar or pepper jack or any combo of.(I use whatever I have around.)

Mix Broth, sour cream, chilis, and garlic in bowl. Pour a 1/2 of it into a baking pan. Dip tortillas in sauce fill with turkey and some cheese, roll and place in baking dish. Repeat until done. Pour rest of sauce on top. Pop into a 350 degree oven for 45 minutes. Put rest of cheese on top and bake for 15 minutes, Serve with shredded lettuce and tomatoes.

Bonus recipe with picture. Polenta is an easy side dish. We have it soft the first time and baked for side later in the week. I made a huge batch so I can make polenta casserole.
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Polenta
6 cups boiling water
1 1/2 cups polenta
1 to 2 cups grated parmesan (optional)
2 to 4 tablespoons butter
Bring water to boil and whisk in polenta. Turn down heat before it spits at you. Stir regularly and cook for 20 minutes. Add Butter in the last 5 minutes. In the last two minutes add cheese and stir in. If it keeps spitting lower the heat. I cook this on low heat.

When I acquire some tortillas and make this I’ll get a picture of those yummy enchiladas up.