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Monthly Archives: October 2010

Week 23 Menu

Friday

Clean out fridge   – Left overs

Saturday

Sunday HALLOWEEN
Monday

Swedish Meatballs over Egg Noodles with Steamed Broccoli

Tuesday

Nutmeg Roast Beef, Sautéed New Potatoes, Sweet Corn

Wednesday

Thursday

Fish ‘n Chips

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Tomato and Mozzarella Salad

  • 1 medium (8 ounce) tomato, cut into 8 slices
  • 6 ounces fresh mozzarella, cut into 8 slices
  • 8 fresh basil leaves
  • ⅛ to ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Plate the tomatoes, mozzarella, and basil in a decorative way. Sprinkle with salt and pepper.

Use a serrated knife to slice tomatoes easily.

Serving Suggestions:  with slices of Italian bread with or without roasted garlic. Or with a balsamic dressing on the side with sliced red onion.

 
1 Comment

Posted by on October 31, 2010 in Recipes, Semi-Vegetarian, Side Dishes

 

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Spinach Pasta

  • 1 6-ounce package fresh baby spinach
  • 8 ounces penne pasta
  • 1 TBS olive oil
  • 3 cloves garlic
  • ⅛ tsp. red pepper flakes
  • 1 cup ricotta cheese
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Put spinach in colander through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colander with spinach.

In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.

If creamier texture is desired, stir in reserved pasta water.

 
2 Comments

Posted by on October 31, 2010 in Pasta, Recipes, Semi-Vegetarian

 

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Nutmeg Roast Beef

  • 1 beef roast
  • nutmeg
  • garlic powder, not salt
  • black pepper
  • ground oregano
  • basil

Place roast in pan, on rack, and season so that excess seasoning stays in pan to flavor gravy. Season with nutmeg, garlic powder, black pepper, ground oregano and basil. Do not skimp on the seasonings. Season liberally and pat seasoning into meat. The nutmeg is the secret ingredient here so use plenty. It gives the meat a delicious flavor plus aids in the browning process.

Place roast beef with the fat side up so the fat will baste roast as it cooks. If there is no fat on the roast, spray the roast with cooking spray.

Place seasoned roast in 500° oven for 10 minutes. After 10 minutes reduce oven temperature to 350° and continue cooking for remainder of time (see below). Do not open oven during first half hour of cooking.

Timing the roast: 35 minutes per pound for a beef roast. 45 minutes per pound for pork at 325°.

The first 10 minutes at 500° is included and is part of the total cooking time.

 
2 Comments

Posted by on October 31, 2010 in Beef, Recipes

 

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Swedish Meatballs

  • 2 c. bread cubes
  • 1/2 c. milk
  • 1 1/2 lb. ground beef
  • 1 med. onion, finely chopped
  • 2 TBS. butter
  • 2 1/2 tsp. salt
  • 2 tsp. nutmeg
  • 2 tsp. paprika
  • 1 tsp. dried mixed herbs
  • 1 tsp. dry mustard
  • 1/4 tsp. ground black pepper
  • 3 beaten eggs
  • 1/4 c. butter
  • 1/4 tsp. crushed garlic
  • 4 tbsp. flour
  • 2 tsp. tomato paste
  • 1 tsp. beef concentrate
  • 2 c. bouillon make from 1 can of bouillon with enough water added to measure 2 c.
  • 1 c. sour cream

Soak bread cubes in milk. Squeeze dry and combine it with the ground beef. Saute chopped onion in 2 tablespoons butter and add it to the beef mixture along with the salt, nutmeg, paprika, mixed herbs, mustard, pepper and beaten eggs. Mix well.

Form meat balls. Brown in skillet with 1/4 cup butter and the garlic. After meat balls are browned, blend in 4 tablespoons flour, tomato paste, beef concentrate and bouillon.

Add sour cream just before serving over hot, cooked egg noodles.

 
1 Comment

Posted by on October 31, 2010 in Beef, Recipes

 

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Pumpkin Roll-ups

This colorful snack is perfect for nourishing young pumpkin carvers.

  • Cream cheese or American cheese
  • Sun-dried-tomato tortillas
  • Toothpicks
  • Cilantro or parsley sprigs
Spread cream cheese or lay American cheese slices on sun-dried-tomato tortillas.
Roll them up, then cut them into 1-inch sections. Secure with a toothpick topped with a cilantro or parsley sprig.
 
 

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Minni Mummy Pizzas

Disguises aren’t just for Halloween. Surprise your family with these dressed-up, spooky-looking snacks any time of year. Kids can help by spooning the pizza sauce on the English muffin and making the mummy face with the cheese and vegetables.

  • English muffins
  • Pizza sauce
  • Black olives
  • Scallions
  • Red or green pepper
  • Mozzarella cheese, shredded
Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like). Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
Lay strips of cheese  across the muffin for the mummy’s wrappings.
Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.
 
 

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