Late spring menu

Rather than post weekly menus that vary so little, I'll post seasonally (which is how I cook and how we eat). We tend to repeat meals in about six-week cycles that suit the weather and what is in season.

This is our menu until the middle of July when Baby will be finished with soccer, Hubby will have our new patio finished so that we can bar-b-que, and the farmer's market will be brimming with Good Things to Eat.

Mondays (soccer night)- whole wheat pasta with basil pesto and parmesan

Tuesdays- fish (either baked fillets with a sprinkle of whole wheat breadcrumbs and herbs or homemade cakes), roasted herbed potatoes, and a vegetable (this week- fresh asparagus!)

Wednesdays (soccer night)- Baby's Birthday Supper

Thursdays- beans (potato and bean bake, bread salad with chickpeas, tomatoes and feta, or one of these soups if it's rainy or cool)

Fridays- eggs (either quiche, egg salad sandwiches, fried egg sandwiches, sunny-side-up, or omelettes) with a side veggie

Saturdays- either Hubby will make his famous calzones, or I'll make all natural sausages with potatoes and a side veggie

Sundays- roast beef, chicken, or pork with brown rice, risotto or potatoes and a veggie

Cleaning-out-the-pantry menu

Spring cleaning time is almost here (yay!), so I'll be trying to use up what we already have on hand in the pantry/ freezer/ fridge over the next week or two, only buying what is absolutely necessary.

First, for the inventory (only looking at supper ingredients):

In the freezer

package of cod fillets
4 3 pkgs. naturally smoked, low-sodium bacon (it was on sale 1/2 price!)
pkg. chopped spinach
bag large peeled, uncooked shrimp
2 pkgs. hashbrowns
container of all-natural Italian sausages (bought on sale for 1/2 price, cooked and then frozen- about 10-12?)
various full and 1/2 pkgs. veggies (stew mix, peas, green beans, brussel sprouts)


In the fridge

small container of left-over homemade creamy corn
various cheeses (cheddar, cottage, mozzarella, goat, cream, parmesan)
plain yogurt
eggs
1/4 jar chopped garlic in oil
almost-full jar yeast
all of the standard condiments and a variety of homemade (by my m-i-l) jellies, chutneys, sauces

In the pantry

small bag potatoes
3 onions
organic broth cubes (beef, chicken, vegetable, onion)
3 2 jars salsa
can each of red and white kidney beans
can chopped tomatoes
jar Tikka Masala sauce
can salmon
can tuna
can brown beans
18 17 cans tomato soup (we bought a case for 1/2 price)
2 1 cartons unsweetened almond milk
small pkg. bulgur
package homemade dried spaghetti
1/2 pkg. "soup" pasta
brown rice
arborio rice
bag baked corn chips
whole wheat flour
every spice and dried herb known to man
various oils and vinegars


And now for some supper ideas with the goal in mind of using up as much as possible, and purchasing as little as possible (therefore not as much variety as usual). We won't necessarily be eating them in this order, but I have enough options for two full weeks:

Items in red need to be purchased

1. fish cakes, dairy-free scalloped potatoes, froz. veg.
2. minestrone soup, homemade bread
3. Dublin coddle (potatoes)
4. shrimp stir-fry (mushrooms)
5. cheater chowder (salmon and corn)
6. spaghetti with creamy tuna and pea sauce
7. stir-fried sausage and onions, risotto, froz. veg.
8. burritos (whole wheat wraps)
9. quiche
10. eggs, hashbrowns, bacon, froz. veg
11. potato bake with sausage instead of beans
12. nachos, raw veg. (carrots, cucumbers)
13. Tikka Masala chicken over rice, veg. (whatever free-range, grain-fed chicken is the better deal)
14. eggs and mushroom soup on toast, raw veg.

So, with only purchasing five additional items, we'll be eating like kings (and queens), with some pantry items left over. Between veggie soups for lunches, tabouleh and chips-and-salsa snacks, I think we'll succeed at clearing out the old to make way for the new. How much longer 'til market season??


p. s. I'll be posting additional recipes as I have time, leave me a comment if there is a particular one you would like first ;-)

White bean soup

This started with a recipe in our local paper that I couldn't resist tinkering with (of course ;-).

olive oil
2 cups chopped celery and carrots (total, not 2 cups of each)
4 cups chicken or vegetable broth
1 can white kidney beans
1 pkg. frozen, chopped spinach
grated parmesan cheese

Heat some olive oil in a soup pot and cook the celery and carrots for a few minutes.

Add the broth and bring to a boil.

Add the beans and spinach, reduce heat to low, cover and simmer for 1/2 hour or so.

Serve with a large spoonful (or two!) of parmesan on top (sprinkled with pepper if you like).

Dublin coddle

Our version, anyway (I swear, there must be hundreds...)

ingredients for 10 servings:

10-12 potatoes, peeled and cut into bite-sized pieces
1-2 onions, chopped
1/2 package naturally-smoked, low-sodium bacon sliced into 1/2 inch pieces (or 5-6 sausages, boiled for 10 min. and cut into bite-sized pieces)
5-10 carrots (if desired) peeled and cut into bite-sized pieces
enough broth to cover (2-4 cups)
parsley (dried or fresh)

In soup pot or dutch oven, brown bacon (or sausages) with onions, add remaining veg and cook for approx 5 minutes, stirring continually.

Sprinkle with pepper, then pour broth over all. Bring to a boil, then reduce heat and cover, simmering for about 1/2 hour or until vegetables are cooked through.

Remove from heat and add loads of parsley.

You can leave chunky, but we prefer to mash about 1/2 of the veg, giving it a good stir before serving (making the broth very thick).

dairy-free scalloped potatoes

ingredients for 10 servings:

enough potatoes to fill a 9x13 baking dish (10- 12), peeled and sliced thin
1-2 onions sliced thin (optional)
1/4 cup olive oil margarine
3 T flour
2 cups vegetable or chicken broth
pepper to taste

Oil baking dish and layer potatoes (and onions), sprinkling each layer with pepper.

In a medium pot, melt margarine and add flour. Stir until bubbly, then slowly add broth, stirring continually until thickened.

Pour thickened broth over potatoes, cover with foil and bake in 350* oven for approx. an hour. When done, foil can be taken off and potatoes browned if desired.

Winter veggie and bean bake

Any root vegetables in needed amounts
Favourite canned or pre-cooked beans in needed amounts
Favourite vinaigrette dressing (bottled or homemade)
Dried or fresh, chopped parsley
Parmesan cheese if desired

Chop veggies to bite-size, and drain beans.

Combine in baking pan or casserole dish and toss with enough dressing to coat, and sprinkle with cheese.

Bake in 350* oven for about 45 minutes, or until vegetables are cooked through.

Toss with parsley and a bit more dressing if dry, and have pepper and parmesan on the table.

Notes:

For our family of six, we use 10 potatoes (white, sweet or a mix), 5-6 carrots, an onion or two and two cans of beans (usually one of chick peas and one mixed) and an oganic balsamic vinaigrette.

I sometimes add some chopped red and green peppers 1/2 way through baking

*Delicious* warmed up for lunch the next day!

Gypsy Soup

This is by far our favourite soup this winter. So good, in fact, that my chickpea-hating 12yo has proclaimed it the second-best soup ever (mushroom being number one).

My lazy version of the Moosewood Cookbook's Ever-So-Delicious Gypsy Soup

3 tablespoons (or so) olive oil
1 cup chopped onion
2 tsp chopped garlic in oil
2 cups sweet potatoes- peeled and chopped
1 cup fozen peas
1 can chickpeas- drained and rinsed
3 cups vegetable broth
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
dash cinnamon
1 bay leaf
1 tablespoon tamari soy sauce
1/2 can tomato paste

In a large saucepan, saute onions, garlic, and sweet potatoes in olive oil for about five minutes.

Add seasonings (except soy sauce) and the broth.

Simmer, covered, fifteen minutes.

Add remaining vegetables, chickpeas, tamari and tomato paste.

Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.

NOTES : The vegetables used in this soup are flexible:
Any orange vegetable can be combined with green...for example, green peppers or green beans could replace the peas. Carrots or squash can be used instead of, or in addition to the sweet potatoes, etc.

Pumpkin Pie Soup!

and yummy whole wheat biscuits over at the Castle.

Peppernuts!

over at the Castle.

Eat local

'Eat local' movement stresses security, safety

St. Patrick's Day menu

Breakfast:

Irish oatmeal and cream

Second Breakfast:

Dublin Coddle (without the carrots)

Afternoon nibblies:

Irish oatmeal cookies

Supper:

- Green salad (baby spinach, avacado, green onions, cucumber, green peppers, green herbed vinigrette)
- Spinach pasta with pesto
- Breadsticks in shape of shamrocks plastered with dried parsley instead of sugar

Dessert:

Chocolate brownies with icing sugar-stenciled clover on top
Irish cream coffee for Hubby and I

Snack to accompany watching Hockey Night in Canada (Go Sens!):

Potato chips
and finish off the cookies
and nice strong tea

A substitute for condensed mushroom soup

We don't use condensed soup in any of our recipes anymore, since we avoid MSG, artificial colours and flavours. Problem is, many of our favourite quickie casseroles and 15-minute suppers call for a can of mushroom soup to act as the 'sauce'. Hubby mentioned the other day how much he has missed one of his favourites- a broccoli/ ham/ cheese/ rice/ mushroom soup combo the kids dubbed 'Super Supper' years ago. I decided to experiment, and actually came up with a winner! We had 'Super Supper' last night, and it tasted very close to what we were used to, but better (of course!).

I took my favourite quick-n-easy cream of mushroom soup recipe and reduced the liquid- and there you go- condensed soup!

Homemade Condensed Cream of Mushroom Soup

INGREDIENTS:
8 ounces finely chopped mushrooms
1 cup chicken or vegetable broth
2 tablespoons finely chopped onion (optional)
1/4 cup butter
3 tablespoons flour
1 cup milk
salt and pepper to taste

In a large saucepan, combine mushrooms, broth, and onion, and bring to a boil; cover and simmer for 20 minutes.

Melt butter in another saucepan; blend in flour.

Gradually add milk; cook, stirring constantly, until thickened.

Add sauce to mushrooms and season to taste with salt and pepper.

Makes about 3 cups.

Notes:

Any leftovers can be stored in the fridge for a few days.

The original soup recipe calls for 2 cups of broth and 3 cups of milk- the rest is exactly the same.

Pancake Tuesday

This is our favourite pancake recipe. We have made it successfully without the blueberries, and also by substituting chopped apples. The original recipe came from the back of a Kellogg's Bran Flakes box, but we use cheaper store-brand bran flakes and changed some of the ingredients to make them healthier and more nutritious.

Bran flake pancakes

Ingredients

(250 mL) 2 cups whole wheat flour
(25 mL) 2 tbsp raw sugar
(15 mL) 1 tbsp baking powder
(2 mL) 1/2 tsp salt
1 egg
(425 mL) 1 3/4 cup milk (we use rice milk because of Baby's milk allergy)
(25 mL) 2 tbsp oil
(250 mL) 1 cup bran flakes cereal (or multigrain flakes, or ancient grain flakes or whole-grain oat flakes, etc.), crushed to 125 ml (1/2 cup)
(300 mL) 1 1/4 cups fresh or frozen (unthawed) blueberries

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In medium mixing bowl, beat egg until foamy. Stir in milk, oil and crushed cereal. Let stand 5 minutes. Stir again. Add flour mixture and blueberries, stirring just until combined.

3. Using 75 ml (1/3 cup) batter for each pancake, pour batter onto lightly-greased preheated skillet. Cook until bubbles form on surface and underside is golden brown. Carefully turn and cook until browned. Serve immediately with syrup.

YIELD: about 14 pancakes

Gingerbread Pumpkin Cake (or Muffins)

This one literally makes The Boy squeal with delight. This is what I heard yesterday at lunch time:

"Mommy, what are we having for lunch? It smells delicious! I could smell it all the way up in my room... Oh my goodness, is that what I think it is??!! Baby, Baby! Guess what we're having for lunch??!! Oh my goodness, I'm so excited! Baby! It's ginger cake! It's GINGER CAKE!"

Gingerbread Pumpkin Cake (or Muffins)
Makes one 9x9 snacking cake, or 24 muffins

1 to 1 1/2 cups raw sugar (or granulated)
2 eggs
1 cup pumpkin (not pie filling- pure, puréed pumpkin)
1/2 cup oil (we use olive)
1/2 cup soured milk (1/2 cup milk with 1/2 tsp. vinigar or lemon juice added- let sit 5min before using) or buttermilk
1 3/4 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. each ground cinnamon, nutmeg, cloves and all-spice (I use 2 tsp. pumpkin pie spice)

In a large bowl, whisk sugar, eggs, pumpkin, oil and milk until smooth.

In a medium bowl, whisk flour, baking soda, spices, salt and baking powder.

Stir dry ingredients into large bowl until blended.

Pour into lightly greased 9x9 square pan (or muffin pans).

Bake at 350* for about 35 minutes, or until set in middle. Let cool in the pan before cutting and serving.

* Tastes amazing with a scoop of vanilla ice cream ;-)

Easy-Peasy Cranberry-Orange Short-bread Cut-Out Cook-ies

Mom bakes the shortbread ahead, the kids cut it out with Christmas-y cutters. No sticky mess, no transferring, no gingerbread man amputees or stars without points ;-) Fun and easy!

*if cost is an issue, this can be made as plain brown-sugar shortbread, with cranberries and orange zest omitted

Cranberry-Orange Shortbread
Makes 1 doz.

1 cup softened butter (we use olive oil margarine due to Baby's milk allergy)
1/4 cup packed light brown sugar
1/4 cup raw sugar (or granulated)
1 1/4 cups unbleached all-purpose flour (or just plain all-purpose)
1 cup whole-wheat flour (you can use all whole wheat flour, but the cookies will be heavier and dense)
zest of 1 organic orange, finely grated
1/2 cup finely chopped fresh (or frozen) cranberries
1/4 tsp. salt
1 tsp. vanilla extract (if cost is a factor, this can be left out)

Mix butter and sugars on medium until light and fluffy.

Add remaining ingredients and mix on low until fully combined.

Turn dough out onto parchment-lined cookie sheet, and flatten with hands (or very lightly floured rolling pin) to 1/4 inch thick rectangle.

Bake on rack placed in center of 325* oven until edges are golden brown and center is slightly firm, 25-30 minutes.

Leave giant cookie rectangle on baking sheet to cool about 5 minutes, then use cookie cutters to cut shapes (if cranberry pieces get in the way, use a small sharp knife to cut them away from cutters).

Leave to cool completely, then store in air-tight container.

Eat leftover bits with a cup of tea and Christmas music playing in the background ;-)

**note- I adapted this recipe from one I clipped out of Country Living magazine a while back, and I see they've reprinted it in their Holiday 2006 issue

Butterscotch Pecan Cookies

Gracie tried these out a few years ago for a Thanksgiving treat, and they were overwhelmingly popular. She was asked to make them again for Christmas, and was happy to oblige. We haven't made them since that year, so The Boy suggested we ad them to our baking list for Christmas, only he will make them this time :-)

The Blue Castle version of Mrs. Field's Butterscotch Pecan Cookies
Makes approx. 2 doz.

2 1/2 cups unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups dark brown sugar, firmly packed
1 cup softened butter (we use olive oil margarine due to Baby's milk allergy)
2 large eggs
2 tsp. vanilla extract (if cost is an issue, this can be omitted)
1 cup chopped pecans
1 cup whole pecans (if cost is an issue, these can be omitted)

For glaze: 4 oz. caramels and 2 Tbsp. cream (we use pre-made caramel sauce and dip our cookies instead, since Baby cannot have the cream)

In a medium bowl, combine flour, soda and salt with a whisk until well mixed.

In a large bowl, beat sugar and butter with a mixer until they form a grainy paste. Add eggs and vanilla and combine thoroughly. Add flour mixture and chopped pecans and blend just until combined (do not overmix).

Drop rounded tablespoons of dough onto ungreased cookie sheets about 2" apart, and press a whole pecan into the center of each. Bake 23-25 minutes at 300* until edges are lightly browned. Cool.

Glaze: Melt caramels and cream in pot on low or in microwave on high (20seconds or so at a time, stirring in between until mixture is smooth). Drizzle on cooled cookies using a fork or spoon in zig-zag pattern.

If using glaze, store between layers of waxed paper after glaze has completely cooled.

Snowball cookies

B has made these for the last 3-4 years, and they always go fast! Easy, and only a few ingredients, so make loads- you'll be glad you did ;-)

Snowball cookies
Makes approx. 2 doz.

1/2 cup icing sugar (I think in the US you call it confectioner's sugar??)
1/4 tsp. salt
1 cup butter or margarine (we use olive oil margarine due to Baby's milk allergy, and it works as well as butter- but use butter if you can for the shortbread-y flavour)
1 tsp. vanilla extract (if cost is an issue, you can omit this)
2 1/4 cups unbleached all-purpose flour
* optional addition: 1/2 cup chopped pecans
More icing sugar for coating after baking

In a large bowl, combine sugar, salt and butter and mix well.

Add extract and gradually mix in flour. If adding nuts, do so now and work well into dough.

Chill well- at least 2 hours.

Form into 1-in balls (any larger, and they will not set in the center) and place on ungreased cookie sheets.

Bake at 400* for 8- 10 minutes or until set but not brown.

Roll immediately in more icing sugar to coat and leave to cool.

Roll in sugar again and store in air-tight container or freeze.

Christmas cookies!

I asked each of the kids to choose their favourite cookie/ baked treat, and we would limit our baking to just those items this year. We're travelling, packing gifts, suitcases, etc., and just won't have room for much in the way of extras.

Gracie's choice was B's specialty; Snowballs (which B has made every year for the past three years or so, and are a huge favourite!).

The Boy chose Gracie's specialty- Butterscotch Pecan cookies (often requested by the grandparents).

Baby chose her favourite- gingerbread cookies!

My favourite is shortbread, but with a twist- you cut out the shapes *after* you bake the dough! Much easier for little people to manage independently (no trying to transfer finicky dough to the cookie sheet), and the orange-cranberry flavour combination is a Christmas classic.

And Hubby has generously offered to sample them all ;-)

Separate recipe posts forthcoming.

Sauerbraten

This is what I decided on for MIL's visit on Friday. I wanted something I could pop in the crockpot and would be ready regardless of what time she arrived (the trip can take 5 hours on a good day, 7 on a slow one).

Sauerbraten *

4 lb. beef rump roast
1 cup water
1 cup vinegar
1 lemon, sliced with peel on
1 large onion, sliced
4 bay leaves
5 whole peppercorns
2 Tbsp. sea salt
2 Tbsp. raw sugar
15 gingersnaps, crumbled (does not need to be fine crumbs, just broken up)

Combine water, vinegar, lemon, onion, bay leaves, peppercorns, salt and sugar in deep ceramic or glass bowl (do not use metal). Add roast, cover and refrigerate 24-36 hours, turning meat several times (I turned mine twice a day, and it turned out great).

To cook:
Put beef in crockpot and pour one cup of marinade (liquid only) over meat. Cover and cook on low 6 hours for a newer cooker, up to 8 hours for an older one.

Remove meat to a platter and cover with foil to keep warm. Turn crockpot to high and stir in gingersnaps. Cover and cook for 10- 15 minutes.

When sauce is ready, slice meat, and serve with sauce poured over top.

I served this with mashed potatoes (the sauce tasted great with them!) and green beans.

* Based on Old World Sauerbraten from Fix-It and Forget-It Lightly

Meals for week of October 15- 21

Sun- roast pork loin with onion and rosemary (with leftovers for Tuesday), oven-roasted potatoes with olive oil, rosemary and sage, mixed green and yellow beans

Mon- roasted mixed veggies and beans with sausage (with leftover sausage for Saturday)

Tues- pork and curry (recipe to come), green salad

Wed- The King's turkey and fettuccini stew (recipe to come)

Thurs- cabbage rolls (with leftover cabbage for Saturday), green salad

Fri- to be determined (found out last night that MIL will be coming for a visit, so I have to decide what to serve)

Sat- cabbage and sausage crockpot soup (recipe to come)