Sunday, August 28, 2016

Weekly menu planning

I had a menu on the fridge last week, and it REALLY helped. Thinking about it on the webz also helps, so here goes...

Sunday: Leftover beef strew (this was really good last week)
Monday: Chicken tortillas
Tuesday: Pasta
Wednesday: Burgers
Thursday: Potato soup
Friday: Pizza
Saturday: Hot dogs on the firepit

Friday, July 29, 2016

Chocolate zucchini bread

The original recipe was called "Death by Chocolate Zucchini Bread". I made some changes, of course.

2 eggs
1 cup sugar
1/2 cup oil
2 cups shredded zucchini (or summer squash)
1 1/4 cups flour
1/2 cup cocoa
1 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
2/3 cup chocolate chips

Mix eggs and sugar; add oil and vanilla, mix; add zucchini, mix.

Mix dry ingredients and add to zucchini mixture in 3 parts; add chocolate chips.

Bake at 350 degrees until done - recipe claimed 50 minutes; mine took more like an hour and a half.

Next challenge: The Lovely Daughter has requested that I try a vegan version - so there will be tofu instead of eggs next time around.

Thursday, January 21, 2016

cinnamon roll recipe

Monday, January 18, 2016

Weekly menu plan

Monday: something made with leftover chicken - enchiladas?
Tuesday: Soup
Wednesday: fish
Thursday:  pasta
Friday: steak/burgers
Saturday: pizza
Sunday: Chicken skewers


I made this last night from a Bon Appetit recipe, and had it with my breakfast yogurt this morning.

Full confession - I didn't follow the recipe exactly. I used all of a nearly-full small canister of oatmeal, the remains of a bag of coconut, the remains of a bag of pecan pieces, a cup or so of wheat germ, the remains of a bag of brown sugar, the remains of a jar of honey...and filled in the blanks with a guess on how much oil to add. All of the "remains" were fairly close to the amount called for in the recipe, given the scaling up to how much dry stuff I had.

Now I just need to add some dried fruit to one of the containers!

Tuesday, January 12, 2016

Breakfast for dinner

I used the Belgian waffle make Santa brought us for Christmas. So far, I've just started with a box of waffle mix, and honestly, it works so well I don't see a real reason to try anything different, at least when I'm feeding boys. I do have to reconcile this with the fact that I'm basically feeding them cake for dinner, but the bacon offsets the sugar, right?

Shopping also means I have shrimp and hot dogs for dinners later in the week.

Wednesday, December 30, 2015

Sesame Tofu

The Lovely Daughter found this recipe:

It was yummy.

Tuesday, December 22, 2015

Recipe for GIngerbread scones is the site, but it hangs up dreadfully, so recopied for utility - also noting things I want to change

  • 3/4 cup cold heavy cream
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon- increase to 1 tsp
  • 1/2 tsp cardamom
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves 
  • 1/4 - 1/2 c chopped crystallized ginger
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

1 tablespoon cold heavy cream
-use raw sugar for sprinkling

Icing (I'm unlikely to do this)
  • 1/2 cup powdered sugar
  • 3 tablespoons eggnog
  1. Preheat oven to 400 degrees. In a small bowl, whisk together 3/4 cup of cream, egg and molasses. In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. Grate butter over flour mixture.
  2. Work butter into the flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Add crystallized ginger.  With a fork, stir in the cream mixture until just combined. The dough will still be crumbly.
  3. Pat dough into a 7-8-inch circle. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush the tops with 1 tablespoon cream and sprinkle with granulated sugar. Transfer to the oven and bake until golden, 16 to 18 minutes, rotating the sheet pan halfway through. Allow to cool on the sheet pan for 5 minutes and then transfer to a wire rack to cool completely.
  4. While the scone cool, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the scones. Allow the glaze to set, approximately 30 minutes, before serving.
  5. Store in an airtight container for up to 48 hours. Best when served the same day.