Well, I need to start this post by telling you what we had for dinner last night, because it was absurdly delicious. When it came down to it I was hungry for some beef, so instead of fish I found a new pioneer woman recipe on Tasty Kitchen for Beer-Braised Beef with Onions. It was such an easy recipe and it was just so good. Andrew quartered some new potatoes and we tossed those with some baby carrots, olive oil, and herbs and put them in a casserole dish alongside the baking beef. I also took a loaf of french bread, sliced it horizontally, spread a thin layer of butter on it, sprinkled it with garlic salt, added a bit of grated Parmesan, and stuck it in the broiler as the meal finished cooking. After finishing the meal, Andrew said he could die a happy man right now. That’s pretty high praise.
On to the plan for this week:
Monday: Confession, last week we somehow managed to cease and desist all dish doing late Wednesday evening. By Friday evening the kitchen was officially declared a national disaster area. So did we roll up our sleeves, clean up our mess, and make dinner as planned? No. We went to Olive Garden. It was delicious. Even though we had to wait 40 minutes for a table the baby didn’t cry the whole time we were there. I returned home a renewed woman. We all need to be wined and dined occasionally. (This was also the evening that Milo ate an entire bowl of baby oatmeal and slept through the night for the first time in two weeks- praise ye the Lord, hallelujah!) So messy kitchen or not, I was one happy mama.
This Monday we will be having the vegetarian burritos that we did not have on Friday. ahem.
Tuesday: My sweet mom, who I think happens to be one of the most supportive mommas on the face of the heart, decided to support our recent vegetarian habits by sending me a recipe for Sweet Potato Chili. We will be making a double recipe as a friend from church recently had eye surgery on her only seeing eye. With four small kiddos at home she clearly needs some culinary loving. I’ll be whipping up some cornbread cupcakes to go along with the chili. I learned that particular trick from my husband’s family. You buy a box of jiffy corn muffin mix, and a box of jiffy yellow cake mix. You follow the directions on both boxes and combine the two. You end up with something that tastes a lot like the cornbread you’ll get a boston market. But you have to remember that each cornbread muffin you eat is like eating a cupcake!
Wednesday: We will be trying out a new recipe on our small group this week. It’s one that the amazing Carolyn Turneau included in the compilation cookbook she gives to young brides whom she mentors, and well, probably anyone who asks for it. The recipe is originally from the Moosewood Cookbook; but since they live in the Czech Republic, she’s adapted it for the local chef. You know you’ve always wondered how to say “black bean” in Czech! I’ve copied it below.
Black Bean Chilaquile
No, we don’t know how to pronounce this Spanish word either, but it is one of our favorite recipes from Moosewood Restaurant Low-Fat Favorites. It will make your vegetarian friends happy.
2 – 3 medium onions, chopped
1 Tablespoon olive oil
4 – 6 medium tomatoes, chopped
one can cooked black beans (černe fazole), drained. If you cannot find black beans you may substitute a can of kidney beans (červene fazole)
1 package of frozen corn
The juice of one fresh squeezed lime (limeta). Use a lemon if you cannot find a lime.
1 teaspoon of salt, more or less, to taste
½ teaspoon ground black pepper
1 package of frozen chopped spinach, cooked, with liquid squeezed out of it
1 – 2 bags of Tortilla chips, Nacho cheese or plain, crushed
240 grams (1/2 lb) of cheese, cheddar or a mixture of javor, zlato valec, eidam (but not eidam alone, it doesn’t have enough taste!)
1 jar of Mexican style red salsa
Heat your oven to 200ºC/ 350ºF. Sauté the onions in olive oil for about 8 minutes. Add the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to cook another 5 to 10 minutes until everything is hot.
Meanwhile, cook the spinach and squeeze out the extra liquid.
Prepare a casserole dish by lightly oiling the pan. Put half of the crushed tortilla chips on the bottom of the pan. Put all of the sautéed vegetable mixture over the chips. Sprinkle on about 2/3 of the grated cheese. Put the spinach over the cheese. Spoon on half of the salsa. Put on the other half of the tortilla chips. Top with the rest of the cheese. Bake for about 35 – 40 minutes until the cheese is bubbling and beginning to brown.
Serve with additional salsa and sour cream (zakysaná smetana) or white yogurt (bilỳ jogurt).
Thursday: I’ll be pulling leftovers from the freezer. Chipotle sweet potato corn chowder, one of our favorites, and easy to adapt into a vegetarian meal.
Friday: I found a new, highly experimental pizza to try this week. This whole wheat autumn pizza has apple and gouda on it.
Saturday: We’ll be driving up to DFW for the 9th annual gathering, and we’re really looking forward to it. Andrew and I recently discovered the heaven that is pumpkin pie, actually made from a real live pumpkin. So that’s what we’re planning to bring. I’d link to the recipe but I’m not sure which one he used. I do know we substituted eggnog for the condensed milk, because eggnog is the secret ingredient. We’ll also make a mince-meat pumpkin pie with the mincemeat we made and canned last year using this recipe.
Sunday: I guess Sunday is just the enigma of the week, since, once again, I still don’t have a plan. We’ll be in Dallas, and we’ll have a family photo shoot with the incomparable Carly that day. Perhaps we’ll have the Tilapia and Asparagus dish that Amy recommended last week. Or maybe we’ll put something in the crock pot to be ready when we return from our picture taking antics. We’ll see
Happy eating!