We have fallen off the menu planning wagon (and by we, I mean me) and desperately need to get back on. So here is my attempt at getting back into it:
Monday - Steaks, potatoes, carrots or broccoli
Tuesday - Ham, mashed potatoes, and salad
Wednesday - Homemade pizza with various toppings (recipe for pizza dough to come)
Thursday - hamburgers or hamburger steak (haven't decided)
Friday - leftovers (family swim night)
Saturday - pork tenderloin
Sunday - something roasted (beef, pork or chicken!)
No chicken on the menu this week as it hasn't been on sale for quite some time out here and we are trying to live by the sales these days. I'm hoping that chicken will fall on sale this coming Thursday. If it does, then our menu plan may change slightly.
I haven't been feeling up to cooking too much lately and relying on some tried and true recipes (that I've already posted) for suppers. I've also been adjusting to having kids in school and running around doing drop offs and pick ups. And I really need to get on top of that because in not too long, there will be another little body to take care of!! So on top of menu planning and sorting out our schedules, I want to start getting some freezer meals sorted so that we have meals ready to go come December.
We have been on a wonderful salad kick at our house for the longest time. I'm not sure if it's the salad that we love or it's the salad dressing that's doing it. Well, I already know that for my hubby, it's the salad dressing. I know this because he will use anything to sop up the leftover dressing from his plate and he has been known to actually tilt his plate and slurp up the rest!!
It's another family recipe from my husband's aunt. And I share it often when I bring salad to a pot luck. It's such a great recipe and very versatile, you can adjust it to your tastes very easily.
Tante H's Everyday Vinaigrette
source: Tante H.
1-2 cloves of garlic, minced
1 tsp - 1 tbsp of dijon mustard (I start off with 1 tsp and then increase depending on my mood)
1/3 cup olive oil or canola oil
lemon juice from between 1 - 1 1/2 lemons
2 -3 tbsp olive juice
chopped fresh parsley, to taste
fresh ground black pepper, to taste
Using a measuring cup, measure out the oil. Add the fresh lemon juice to the oil in the measuring cup and add enough juice so that the total liquid measure reaches 1/2 cup. You can definitely use more or less lemon juice depending on your taste, but that's what works for us. I continue to use my measuring cup as my "bowl" for the dressing until all items have been added. Next, I add the dijon mustard and try to mix it in using a fork. Then I add the rest of the ingredients (olive juice, garlic, parsley and pepper) and pour it into a dressing bottle or mason jar, whichever is closer at hand. I shake it up one last time and put it in the fridge until ready to use. It should last about 5 days.
In our house, I always make a double batch because my hubby likes to use it also as a bread dipper.
Enjoy!
Happy cooking!
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
18 November 2013
14 January 2013
Quinoa Greek Salad
I copied out this recipe at a coffee group potluck because it was that good. I had never really tried quinoa before I had this salad because I was afraid of it. I know that sounds ridiculous but I was afraid I wouldn't like it. And I hate when I don't like a food. But L. brought in this gorgeous looking salad and when she said it was made with quinoa, I knew this was my chance. I couldn't stop eating it. It was so fresh and light. A really beautiful summer salad. Oddly enough, I didn't make it again until this past week. It makes a large dish and I'm the only one who eats it.
I have decided to eat better this year, so it was the perfect thing to make. It was suggested to me years ago by a doctor to remove carbs from 1 meal a day. Pretty simple but for whatever reason, I don't always. It's more about convenience and not making more than 1 meal. But now I'm making more of an effort.
Quinoa Greek Salad
source: my friend L.
Ingredients
2 cups chicken stock
1 cup quinoa
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 diced English cucumber
1/4 cup chopped green onion
1/4 cup sliced black olives
1/4 cup diced red onion
2/3 cup feta cheese, crumbled
1 1/2 tsp grated lemon zest
1/4 cup fresh lemon juice
2 tbsp olive oil
1 to 2 garlic cloves, finely minced
1/3 cup fresh basil or parsley, chopped
1 tsp dried oregano
pinch pepper
Bring the stock to a boil and stir in the quinoa. Reduce heat to medium-low, cover and cook for 15 minutes or until quinoa is tender and liquid is absorbed. Transfer to a large serving dish and set aside to cool.
Once cool, add the veggies and feta.
For the dressing: Whisk the lemon zest and juice, oil, garlic, basil/parsley, oregano and pepper in a bowl.
You can make the dressing while the quinoa is cooking.
Pour the dressing over the quinoa mixture and toss.
Garnish with fresh basil or parsley if you like.
This makes a lot of salad, perfect for a pot luck.
Happy cooking!
Quinoa Greek Salad
source: my friend L.
Ingredients
2 cups chicken stock
1 cup quinoa
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 diced English cucumber
1/4 cup chopped green onion
1/4 cup sliced black olives
1/4 cup diced red onion
2/3 cup feta cheese, crumbled
1 1/2 tsp grated lemon zest
1/4 cup fresh lemon juice
2 tbsp olive oil
1 to 2 garlic cloves, finely minced
1/3 cup fresh basil or parsley, chopped
1 tsp dried oregano
pinch pepper
Bring the stock to a boil and stir in the quinoa. Reduce heat to medium-low, cover and cook for 15 minutes or until quinoa is tender and liquid is absorbed. Transfer to a large serving dish and set aside to cool.
Once cool, add the veggies and feta.
For the dressing: Whisk the lemon zest and juice, oil, garlic, basil/parsley, oregano and pepper in a bowl.
You can make the dressing while the quinoa is cooking.
Pour the dressing over the quinoa mixture and toss.
Garnish with fresh basil or parsley if you like.
This makes a lot of salad, perfect for a pot luck.
Happy cooking!
24 August 2012
Family Reunion Potato Salad
A few years ago, we attended a family reunion for my hubby's grandmother's family. I wasn't sure I wanted to go as my son was only 3-4 months old at the time. But we went and I'm happy we did. It was nice to sit and relax and just chat with everyone. But I really enjoyed the food. And my hubby and I fell in love with the potato salad. It was incredible. We were able to hunt down the potato salad maker and get a "recipe".
I made it the summer of 2010 when we got the recipe but then I forgot it and and forgot all about it!!!
Until about 2 weeks ago. And of course, I couldn't remember the recipe. And I didn't write it down. Then something amazing happened. I heard the recipe. Yup, I really did hear it. My son was playing with my hubby's old cell phone and managed to get into the voice recordings on the phone and played my voice over and over again detailing the recipe. I was so happy!! I've made it 3 times in the last week. It's so simple. The potatoes are the longest process of the whole salad. If garlic and fresh dill are a favorite, then you will love this recipe.
Family Reunion Potato Salad
source: T family
new potatoes
mayonnaise (not salad dressing)
garlic, minced
fresh dill, minced
fresh squeezed lemon juice
salt
Cook your potatoes and cool them.
In a bowl, mix the mayo and garlic together. Then add the dill. Add in the lemon juice and a little bit of salt.
Taste test as you go so that you have a flavour that you are happy with. I tend to use 2 garlic cloves with about 1 1/2-2 cups of mayo. I use the juice from half the lemon to start. and then add a bit more until the mayo thins to the consistency that I like. For the dill, I use about 1 tsp chopped to start. I add more if I feel it needs it. And as for the salt, this is definitely a taste thing. We are a no salt house, so a little goes a very long way for us.
Once you are happy with the taste of the dressing, add it to your cold potatoes. I let it sit for a little bit before the meal but really, you don't have to.
Happy cooking!
I made it the summer of 2010 when we got the recipe but then I forgot it and and forgot all about it!!!
Until about 2 weeks ago. And of course, I couldn't remember the recipe. And I didn't write it down. Then something amazing happened. I heard the recipe. Yup, I really did hear it. My son was playing with my hubby's old cell phone and managed to get into the voice recordings on the phone and played my voice over and over again detailing the recipe. I was so happy!! I've made it 3 times in the last week. It's so simple. The potatoes are the longest process of the whole salad. If garlic and fresh dill are a favorite, then you will love this recipe.
Family Reunion Potato Salad
source: T family
new potatoes
mayonnaise (not salad dressing)
garlic, minced
fresh dill, minced
fresh squeezed lemon juice
salt
Cook your potatoes and cool them.
In a bowl, mix the mayo and garlic together. Then add the dill. Add in the lemon juice and a little bit of salt.
Taste test as you go so that you have a flavour that you are happy with. I tend to use 2 garlic cloves with about 1 1/2-2 cups of mayo. I use the juice from half the lemon to start. and then add a bit more until the mayo thins to the consistency that I like. For the dill, I use about 1 tsp chopped to start. I add more if I feel it needs it. And as for the salt, this is definitely a taste thing. We are a no salt house, so a little goes a very long way for us.
Once you are happy with the taste of the dressing, add it to your cold potatoes. I let it sit for a little bit before the meal but really, you don't have to.
Happy cooking!
27 April 2012
Broccoli Salad
I am not always a fan of broccoli salad, sometimes it's way too sweet and I just don't enjoy it when savory foods are too sweet. So I make my version a little less sweet, but still very tasty!!
I picked up this tried and true recipe from my hubby's Tante Helene. She has a ton of family recipes and loves to cook, so she's a great resource for recipes. With summer just around the corner, I will be making this soon, so I will have a picture to add as soon as I do!
Edited April 30/2012: Picture has now been added!
Broccoli Salad
source: Tante Helene
Ingredients
2 to 3 broccoli, cut into bite size pieces
1 cup orange cheddar cheese, shredded
1/2 lb bacon, cut into small pieces
1 cup mayonnaise
1/4 cup sugar (I start with a little more than half this amount and add more if it needs it)
1 to 2 tbsp fresh lemon juice
Optional: unsalted sunflower seeds, minced red onion, craisins or raisins
Place the broccoli in a large bowl.
Mix the mayonnaise, sugar and lemon juice together in a small bowl. Taste and add more sugar if you like.
Add the mayonnaise mixture to the broccoli and stir to incorporate. Add in the bacon and mix. Now add in the cheese and gently mix. If you were adding in any of the optional items, then I would add it at the same time as the bacon.
Happy cooking!!
I picked up this tried and true recipe from my hubby's Tante Helene. She has a ton of family recipes and loves to cook, so she's a great resource for recipes. With summer just around the corner, I will be making this soon, so I will have a picture to add as soon as I do!
Edited April 30/2012: Picture has now been added!
Broccoli Salad
source: Tante Helene
Ingredients
2 to 3 broccoli, cut into bite size pieces
1 cup orange cheddar cheese, shredded
1/2 lb bacon, cut into small pieces
1 cup mayonnaise
1/4 cup sugar (I start with a little more than half this amount and add more if it needs it)
1 to 2 tbsp fresh lemon juice
Optional: unsalted sunflower seeds, minced red onion, craisins or raisins
Place the broccoli in a large bowl.
Mix the mayonnaise, sugar and lemon juice together in a small bowl. Taste and add more sugar if you like.
Add the mayonnaise mixture to the broccoli and stir to incorporate. Add in the bacon and mix. Now add in the cheese and gently mix. If you were adding in any of the optional items, then I would add it at the same time as the bacon.
Happy cooking!!
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