Sunday, August 24, 2014

This weeks' menu

for your inspiration.

Last week:
This was supposed to go up last Sunday but I started randomly painting my laundry room. 

Mon- Roast Chicken + Cheesy Zucchini Rice
Tues- Turkey Meatloaf + Glazed carrots
Wed- Creamy Italian Chicken Pasta + Brocolli
Thurs- Salads
Fri- Grilled Salmon + Quinoa

We ended up eating at my sister's one day (Dude, Jambalaya...), and out to eat another (Ruggles omg you need to try their gf carrot cake...), but somehow we managed to cook everything on the menu. Except Friday.

This week:

Mon- Chicken Salad
Tues- Pizza + Salads
Wed- Vegetable Soup + Cornbread
Thurs- Crock Pot Pork + Rice and Brocolli
Fri- Grilled Salmon + Rice and Peas

A few notes:
Cheesy Zucchini Rice is really, really good. Literally just mix rice, grated zucchini, and cheese.
We just can't get around to actually making Grilled Salmon. It's been on the menu for like a month.

Wednesday, August 20, 2014

Clever leftovers: Greek Yogurt

I've got half a container of greek yogurt sitting in my fridge.

I don't know about you, but I go through yogurt phases. Either I eat it every day, or it disgusts me. It serves me right for buying yogurt when I was in no mood for it. Fortunately, I've got a few recipes that will use it up in no time, and it's not even noticeable that greek yogurt is an ingredient.

First up, a couple of tried and true savory options:
Beef Stroganoff.
Baked Ziti

Other ideas:
Use it to thicken/ creamy up a sauce (good in cheese sauce)
Add to mashed potatoes
Add to muffins/ cake
Substitute for "cream of" condensed soups
Throw some in a smoothie
Sub for mayo in (pasta, potato, tuna, chicken, egg) salads


We're done here.

Saturday, August 16, 2014

Chocolate Cupcakes (S'more version!)

This morning, during that half-sleep right before I woke up, I started thinking about the extra marshmallows in the pantry, and the graham crackers in the freezer. Leftovers from camping.

Several ideas drifted through my mind, from cheesecake to rice krispie treats, but ultimately, this idea won: S'more Cupcakes.

gluten free s'more chocolate cupcakes

The graham crackers get incorporated into the batter, but still hold their shape and give it that graham cracker flavor. The chocolate cupcake is perfect. Not too intense to overpower the other flavors, but still genuinely there. The marshmallow on top? Well, that steals the show.

S'more Cupcakes

2/3 c. GF Flour Blend
1/3 c. corn starch
2 t. baking powder
1/4 t. salt
1 c. sugar
1/2 t. vanilla
2 eggs, beaten
1/2 c. cocoa
1/4 c. butter
1/2 c. milk

GF graham crackers

Heat the butter and milk in the microwave or on the stovetop. The goal is to get it hot but avoid boiling. If it boils for a second, it's okay. Just don't let it get to a full rolling boil. When it's hot, stir in the cocoa.
Mix the dry ingredients in a mixing bowl. Stir in the coca mixture, eggs, and vanilla.

[At this point, don't get any genius ideas and stir mini marshmallows into the batter. Remember, marshmallows expand as they get hot. Your cupcakes will ooze all over the sides of the pan. I learned that the hard way.]

In greased muffin pans, sprinkle about 2 T. graham cracker crumbs/chunks into the bottom of each well. Top with the cupcake batter. Don't stir.

Bake at 350 for about 12-15 minutes, until a toothpick inserted comes out clean.

Place marshmallows on top of each cupcake, and broil until they get melty & browned on the top. WATCH THIS CLOSELY or you will set a marshmallow on fire in your oven. Also learned this the hard way...

The end result? Delicious s'more flavor in a really cute cupcake. Even without the s'more factor, this recipe makes a dynamite chocolate cupcake.

Makes 6.

Sunday, August 10, 2014

Blueberry muffins, revisited

Blueberries are on sale in the grocery store. That can only mean one thing: There are blueberries in my fridge that are about to start growing mold.

Enter: Blueberry waffles for breakfast, and Blueberry muffins this afternoon.

gluten free blueberry muffins
gluten free blueberry muffins

I've made blueberry muffins before, using this recipe, but I made them recently and they didn't turn out quite right. Not sweet enough, and too crumbly. This is possibly due to the flour blend I'm using now versus way back then. The curse of the gluten free flours has struck again.
Never fear! I fixed it!

Here's the new version that worked for me, using my preferred flour blend:

Blueberry Muffins

1 c. GF flour mix
1 1/2 t. baking powder
1/2 t. salt
1/2 c. sugar
2 eggs, beaten
1/2 c. milk
2 T. light olive oil (or melted butter)
1/2 t. vanilla
1 c. fresh blueberries, rinsed and dried (or more)

Preheat oven to 350.
Mix together flour, baking powder, salt, and sugar.
In another bowl, mix the eggs, milk, and oil.
Stir the wet ingredients into the dry ingredients. Stir in the blueberries.
Pour the batter into muffin pans- with muffin liners or without; if not make sure you grease.
Bake 20-25 minutes. Let them cool (or you'll burn your mouth- speaking from experience here), then enjoy!

Makes 6 muffins.

This Week's Menu

As always, for your inspiration.

Monday- Pork chops + Cheesy zucchini rice
Tuesday- Turkey Wraps
Wednesday- "Man Catching" chicken- going to try it in the crock pot
Thursday- Sausage pasta
Friday- Grilled salmon + glazed carrots

Saturday, August 2, 2014

This Week's Menu

For your inspiration... 2 weeks!

Week 1:

Last Sunday I spent with my sisters and nephew, so there was no time to document the week's menu. Thankfully, I took a picture before my sister wrote inappropriate things all over it, ha.

Monday- Honey Sesame Chicken + mixed vegetables
Tuesday- BBQ ribs + roasted potatoes
Wednesday- Big salads
Thursday- Pork chops + glazed carrots
Friday- Grilled fish
[We had enough leftovers from M-W that we did not get around to making RF's meals]

Week 2:

I have a potato and a zucchini that are looking a little sad, so they must be eaten this week. Plus, leftover toppings in the freezer from pizza night several weeks ago, and sloppy joes just sound good.

Monday- Dinner @ baseball game- Either nachos or a baked potato...
Tuesday- Pizza + salad, or possibly dinner with a friend
Wednesday- Pork chops + cheesy zucchini rice
Thursday- Sloppy joes + potato rounds
Friday- Grilled salmon + glazed carrots
Weekend- Black bean tacos, Turkey wraps