Monday Menu and Recipe Review

A day late again. Yesterday I went grocery shopping before making a menu, and then by the time I scribbled something down, our internet connection had fizzled and Comcast wouldn’t answer my calls. Also, I was making jam with a friend all afternoon. We peeled, cored and chopped two grocery bags of pears, and now I have two pots of jam to reheat and can today. I’m not a fan of pears–the grainy texture on my teeth might as well be fingernails on a blackboard–but in jam form, the graininess has all cooked down, leaving sweet pear and cinnamon deliciousness. Next on the agenda: processing those eight bags of apples sitting in the basement. Applesauce, apple butter, and maybe some frozen sliced apples for baking throughout the fall.

This week

Sausage, Potato and Apple Bake

Chicken Milanese, Roasted beet salad

Cherry Tomato Cobbler, green salad (mac-n-cheese from the freezer for the tomato haters)

Last week

Pizza on the grill, salad, apple crumble and ice cream

Felt like the perfect Labor Day menu. I made the apple crumble early in the day, and assembled the pizzas while catching up with friends over drinks.

Salsa chicken and black bean soup, tortilla chips

A slow cooker winner! The kids called it “chicken chili.” Minimal effort, good flavor. I was afraid the chicken breasts would dry out, but the two large fresh breasts stayed moist, and I shredded them into the soup just before serving.

Mote pillo and salad

One skillet comfort food. I ate the leftovers for breakfast.

Homemade macaroni and cheese, tomato salad

More comfort food easy for the babysitter to reheat and serve. I cooked 2 pounds of macaroni–enough for dinner swap and the freezer.

Thai-style ground pork, rice, salad

A regular in our dinner rotation. I have to double the recipe for our family, and I made it with meatloaf mix (a mix of ground beef and pork). When I’m out of fresh ginger and jalapeños, I use ground ginger and a squirt of Sriracha.

5 responses

  1. I find that it is absolutely necessary to cook the hominy a good ten minutes in the microwave straight out of the can. Because hominy is canned for Mexican taste it is entirely undercooked for Ecuadorian Mote pillo.

    • Some brands are softer than others. I bought either Goya or La Preferida this time, and it was pretty tender. But–this time I let it simmer in the pan, covered, with some bacon, onion and a little chopped tomato, for at least 20 minutes. I added the egg and cheese just before serving. Once I bought Rosarita hominy and it was terribly undercooked.

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