I document my baking adventures far more thoroughly than I do my everyday cooking. I pride myself in being a good baker and always say...I don't cook as much. But when it comes down to it I guess I do. Family dinnertime is extremely important to me and well, I actually do cook. I'm just not setting up great photo opps all the time. My mother had dinner on the table every night growing up and I guess that incredible deed has stuck with me. I want to be like that.
I thought I'd start to post the prior week's menu each Monday. Sometimes I plan well and sometimes I wing it. Fresh produce is plentiful in August and our meals and inspired by my CSA share, Farmers Markets and my in-laws incredible garden. One thing is for certain, we are not lacking in the produce or inspiration department. In fact, some days we have to force a few more zuchinni, kale or green beans down our throats. But hey, it's a good problem to have, right?
Adam made some amazing omelets using a ton of produce we needed to use up. I loved the asparagus in mine. And a side note: don't you think a lot of omelets found in US should be called Frittatas? Thoughts?
Buffalo Chicken Quesadillas
This recipe was in Cook's Illustrated. I'm unsure of the issue, but it was under 30 minute meals. It didn't take 30 minutes, it took 60 with all the prep. But I'm wondering if they say 30 minutes cooking time. Either way, this was super delicious and will be a staple whenever we feel like splurging on a great bleu cheese. I don't like to post America's Test Kitchen recipes. But I will say this: tortilla, buffalo chicken with Frank's Red Hot Sauce, and bleu cheese sour cream spread. Killer! We ate this up like slop.
Kale Ragu over Whole Wheat Spaghetti
Onions, garlic, kale, diced tomatoes, red pepper flakes. Bam! Pour it over spaghetti and you've got yourself a meal. We both love the flavor of Kale and love it's nutritional benefits even more.
Chipotle Bean Burgers and a side of Swiss Chard with Olives
I wasn't something quick, so I pulled out the bean burgers from the freezer. No shame in that. And we had some beautiful Swiss Chard from our CSA that I wanted to put to good. Use I love the recipe from Power Foods for Swiss Chard and Olives.
Sauteed Zucchini & Summer Squash over Whole Wheat Spaghetti
I sauteed up some onions, garlic and a bunch of summer squash (as seen at the top of this post) then added some homemade marinara I had in the fridge. Second night this week we had spaghetti but hey, who is counting? I need to post my homemade marinara recipe. It's easy peasy.
Sunday Dinner: French Dip Sandwiches with Spicy Sichuan Style Green Beans
I am more than upset that I didn't take time to snap a gorgeous picture of our Sunday dinner. We spent some wonderful moments (and maybe a minor meltdown over a pint-to-ounces conversion mistake for our blueberries) in the kitchen. The French Dip Sandwiches were beyond perfection. We made an onion-braised brisket for the meat and an amazing au jus. The recipe came from America's Test Kitchen's "Best Make Ahead Recipe" cookbook.
I went into overdrive this week. I'm really getting into catching up with my missed Tuesdays with Dorie recipes. It's actually insane. You wouldn't believe the amount of butter I'm going through. And just in case you are wondering...yes, we shared ALL of these desserts. I think I would have gained 15 pounds if we didn't.
Double Crusted Blueberry Pie - I haven't posted this yet, but you will be in heaven when you make it for yourself. I think I may have executed my best pie crust yet!
Classic Brownies - I made these for a family reunion. Excellent. I should be posting these soon.
Kids' Thumbprints - These are basically peanut butter thumbprints and they are good. I also made these for the family reunion and they are so fun. Totally a pb&j-type cookie. Post coming.
What was on your menu last week that you loved?