Monday Menu

It’s the end of the month–always a good time to shop the pantry instead of the grocery store. (The freezer is getting so empty I might actually have to clean it.) I’m making my week’s menu based on what we already have in the house, supplemented by what produce is on sale this week at my favorite local market. I’m also skimming the March issue of Food & Wine, which seems a little light on dinner options, but has plenty of intriguing recipes for snacks, breakfast and lunch.

So here’s what I’ve come up with.

Monday: Thai ground beef (from this turkey recipe, but my beef is super lean, so I use whichever I have on hand), coconut rice, spinach salad

Tuesday: Chicken and dumplings (basically this recipe, but with homemade biscuit dough and boneless chicken thighs)

Wednesday: Homemade mini pizzas (I have this dough in the fridge that needs to be used up, and plenty of cheese and odds & ends for toppings)

Thursday: Italian Wedding Soup (using the turkey carcass in the freezer for broth)

Friday: Salmon cakes, dill sauce, roasted cauliflower (extra salmon that I bought last week and leftover potatoes)

I don’t have a plan for the weekend yet. It should be a quiet one, so there’s room to wing it in the kitchen. I think I’m going to try this trick for encouraging some fruit and veggie eating, possibly with some yogurty dip or hummus. And since we are low on snacky things to put in lunch boxes, I may break down and finally try this goldfish cracker recipe, but cut them into little squares (I am not ordering a goldfish cookie cutter).

What’s for dinner at your house?

Paring down the periodicals

For someone who just returned from vacation, I am really tired. By 10 a.m. I could go back to bed. And yet, there’s laundry to put away, dishes in the sink, phone calls to make, blog posts to write, muddy footprints to vacuum, and that suitcase isn’t going to empty itself. So this was not the week for a big project, but instead for what I think of as “maintenance projects.” Not exactly groundbreaking reorganization or redecoration, just those things you have to do so you don’t drown in piles of stuff. And by stuff, I mean newspapers and magazines.

But first, another cup of coffee.

Since I started couponing in a semi-serious way, we now get the newspaper. We don’t read all that much of it; I would rather read it online. Here’s Wednesday’s paper scattered in the kitchen, after I’ve gone through the Dining section and all the grocery ads.

Here in the living room is the pile of unread (and some unopened) papers from the weekend. My husband gets the Sunday New York Times, which he does read, but somehow he didn’t get to it over the weekend while he was sole breadwinner AND parent-in-charge. He does most of his reading on his train commute. I keep trying to read during Mr. Nine’s karate class (assuming I don’t have Mr. Four on my lap), but the sensei is forever interrupting me with, “Now Moms and Dads, watch your children while they do x, y, z…” On the mail center next to the front door is a stack of mail waiting to be sorted. On the hall table are piles of library books, a stack of forwarded mail for the snowbird grandparents, and a basket full of random things that we empty from our pockets and pick up off the floor. And here are the magazines. I never think we get that many until I start the sorting process. To be fair, a few of these are hand-me-down magazines–we tend to exchange magazines with family and friends. And three or four of our subscriptions were completely free (my favorite kind). But free or not, they seem to pile up. And this bunch doesn’t even include the food magazines that I file somewhat regularly in the kitchen. I weeded out a bunch of old issues to recycle and a bunch to pass on, and then arranged the rest chronologically. And then I put them away in the living room, where once in a great while I read a magazine and have a cup of tea. The hall table is clear. I bagged up the mail and found a spot for it in the closet. I still need to go through the rest of the basket, but I did pull out all the magazines that had been hiding in there. And I dusted! Mail has been sorted. Now if you’ll excuse me, now that I’ve found the latest issue of Newsweek, I’m going to go read it over breakfast.

Monday Menu

Yesterday morning I returned from a decadent three-day weekend in Palm Beach with some girlfriends. Lots of sleep, sun, reading by the pool, and half-price martinis. Reentry (via a 7 a.m. flight) was abrupt, though sweetened by the curbside airport pickup with hot coffee, homemade muffins and a dazzling welcome home sign.

The kids are home today for Presidents’ Day and we have a playdate scheduled. Tonight I have the first of three chorus rehearsals for this weekend’s concerts, and of course there are still the usual after school activities. And I just noticed that, Hey! Ash Wednesday is this week, and it’s time to start observing some Lenten meat-free Fridays. So most of these meals are either make-ahead (early in the day) or fall into the 30-minute meal category. Just like every other week, right?

Monday: Beef stew with beer, noodles

Tuesday: Tandoori chicken burgers, tzatziki, tomato salad

Wednesday: Thai salmon, rice

Thursday: Baked potato bar, salad

Friday: Pasta pesto

Saturday: Locro (Ecuadorean potato soup)

Sunday: Leftovers and/or soup and sandwiches

Later today, if I’m feeling motivated, maybe I’ll see what kind of fried dough we can dabble in for Fat Tuesday. Anyone have a suggestion for something I can mix up tonight and fry in the morning?

Bedrooms

It has been a good week for organizing and completing projects. Not exactly all the projects I had planned, but I think it’s good to stay flexible. I finally got those pillow covers made for the master bedroom, and I couldn’t be happier. Credit goes to Jenn, who suggested the envelope closure so I wouldn’t have to mess with zippers or velcro.

            

I added some flowers, and it’s a pleasure to work and rest here in my little suite.

I also intended to get those knobs onto the closet doors, but abandoned that project in favor of overhauling the big kids’ rooms. On Saturday we had nowhere to rush off to, so we dug in and worked.

Miss Six, sorting through the contents of her bookcase.

Here’s only a fraction of what we purged from their rooms:

I removed several bags of garbage and recycling, and freecycled a Barbie camper and cruise ship that were taking up prime real estate in the bottom of Miss Six’s closet. The rooms are certainly not magazine worthy. They retain a certain amount of clutter (they call it “treasures”), and what they choose to display is not always what I would choose. But we weeded out all the toys they don’t play with anymore, the hidden candy wrappers and crumpled school papers wadded into desk drawers, the baby books and the broken crayons. Now there are dedicated drawers for craft supplies and American Girl accessories, shelves for Legos and Zoobles. The jewelry is all put away, and all the hair accessories are corralled in a cute tin pail.

       

Mr. Nine now has room to display his precious Lego Harry Potter sets, his cayman head keychain and his ship in a bottle.

  

The books are alphabetized and there is a clear surface on the dresser to display his new karate trophy.

      

I was able to vacuum the floors for the first time in weeks (a month?), now that there is no longer any danger of sucking up a valuable Lego piece from Diagon Alley. We washed all the sheets and dusted all the shelves. Both kids have even made an attempt since then to make their beds.

  

I did say “attempt.” Good enough for me, and the cat, too.

Blueberry frangipane tart

In our house, if nothing else, at the very least Valentine’s Day deserves a special dessert. Often chocolate, but not always. Last week I made a chocolate treat that saw on Pinterest (a good candidate for a last-minute, no-bake treat–it’s kind of like a homemade Butterfinger candy bar!) so I decided to try something different yesterday. Blueberries, ground almonds, pastry…I like this combination better than chocolate. Luckily, my Valentine likes most any sweet that crosses his path. I’m sorry this recipe comes too late for you to make it for Valentine’s Day, but it would be lovely for any occasion. Maybe a Wednesday.

Blueberry Frangipane Tart

Crust:

1 stick butter (1/2 cup)

1/3 cup confectioner’s sugar

pinch salt

1 egg

2 cups all-purpose flour

2 Tbsp. milk

Cream butter, sugar and salt with the paddle attachment of the standing mixer. Mix in the egg briefly. Add the flour and rub it into the butter mixture with your hands until it becomes crumbly. Add the milk and press the dough together. Try not to overwork the dough. Form into a disk, wrap in plastic, and chill for 1 hour.

Roll out the dough between two pieces of wax paper into a 9″ or 10″ circle (depending on the size of your pan) and press into a tart pan with a removable bottom (I used 8″ but I’m sure it would have fit in the 9″). Lay a piece of foil in the crust and fill with pie weights, rice or beans. Bake for 12-15 minutes at 375 degrees. Remove from the oven and cool completely.

Filling:

1 stick butter (1/2 cup)

2/3 cup confectioner’s sugar

4 tsp. cornstarch
1 cup ground almonds

1 egg

1 egg yolk

In the same mixing bowl (you don’t even have to wash it!), cream butter and sugar until light and fluffy. Switch to the whisk attachment and mix in the almonds, cornstarch, egg and egg yolk. Whisk until the mixture is fluffy. Refrigerate the filling for 1 hour.

Spread the filling into the cooled crust. Arrange fresh blueberries on top (about 1/2 pint), pressing them into the filling. Bake for 30-35 minutes, or until the filling is puffed and golden.

Glaze:

1/2 cup confectioner’s sugar

1 1/2 Tbsp. milk (or lemon juice)

Whisk together until smooth. Drizzle on top of cooled tart.

 


Monday Menu

This week is a little crazy at our house. No, A LOT crazy: work, travel, work, all the regular activities, and more work. We have the help of several kind friends and babysitters, but delegating a large chunk of my regular responsibilities to all these different people is making me anxious, so I’m compensating by making endless lists and trying to do as many things as I possibly can ahead of time. I actually planned the menu and shopped on Friday instead of waiting until Monday. The big kids didn’t have school, so all three accompanied me to three stores. Obviously I didn’t plan that very well, but with a rare McDonald’s stop in the middle for lunch, they were all quite helpful and we made it in time to drop Little Four off at preschool. Over lunch, Mr. Nine said to me, “Now I know what you do all day.” I don’t know what he thought I did all day!

This week features several meals that can be prepared completely ahead of time, or at least have minimal last minute preparation. The stuffed shells will be easy for the babysitter to reheat in the microwave. I also plan to make some banana bread, blueberry muffins, and some pizza crusts to get us through the week.

Monday:  Corn chowder, cheddar scones, salad

Tuesday:  Thai peanut noodles, potstickers, cucumber salad

Wednesday:  Buttermilk baked fried chicken

Thursday:  Leftovers!

Friday:  Stuffed shells

Saturday: Pizza

What are you eating this week? What are your favorite meals to fall back on during a busy week?

On the wall

This isn’t going to be a picture hanging tutorial. There are plenty of those around the internet, and I’m fairly certain that my eyeball method isn’t going to win any awards. I do recommend this handy tool called the Hang and Level (as seen on tv!) that my husband got me after I yelled, “I need one of those!” when I saw it on tv. That thing works great if you use it. This time I didn’t bother to get it out because I was sure this was a 10-minute project. Can’t you hear the universe laughing at me? It took me an hour and a half, but I got some pictures out from under the bed (literally) and onto the wall, so I’m calling it a win.

A few things I actually used and a whole bunch of things I rejected.

I had hoped to have all sorts of details in the master bedroom completed this week: pillow covers, closet door knobs, pictures. Alas, this is real life, and like you, I had a couple of other things to attend to. I did get as far as realizing that I don’t have enough fabric for both sides of two pillows, so I’ll have to go buy something to coordinate for the pillow backs. Fortunately, it doesn’t have to be expensive. I’m still pondering whether I should attempt zippers on these pillow covers. I’d hate to ruin my nice fabric trying something I don’t really know how to do. (Clearly I’m already talking myself out of it.)

But back to what I did accomplish: the pictures. When we rearranged the furniture a few weeks ago, the original picture placement didn’t work anymore, and there was another big empty spot on the wall. I decided it was finally time to complete a project I intended to do at least a year ago. All three children wore the same Belgian lace bonnet and booties for their baptisms, and I bought a shadow box to display them, but they’ve been moved from a shelf to a bag under the bed and back and forth. I wasn’t sure how I was supposed to fix the items in the box, but last time I was at Michael’s, I asked someone behind the framing counter. Turns out, all I needed was 15 minutes, a few straight pins and a little batting. No thanks to the shadow box itself:

“Oh, great! Instructions!”

“Are they written in invisible ink?”

That little velcro strip wasn’t going to help, so I just stuffed the booties loosely with batting, and then fiddled around with the placement until I was satisfied. Now I have a piece of art and not just something to store until I have grandchildren.

I also rehung the two frames I originally had next to the window, but higher to accommodate the dresser. These are just postcards of watercolors of costumes designed by the artist Leon Bakst for the Ballets Russes in the early 1900s. I studied a little Russian in college and fell in love with these paintings while taking a course on Russian culture.

On the other side of the bathroom door I hung a white porcelain Kaiser plate with a relief pattern (I love the matte finish of these Kaiser pieces) and a Van Gogh print (that I’d like to reframe–check out the top piece that’s bowed).

While I was at it, I added a few things to the upstairs hall. I’ve been meaning to hang the kids’ school portraits (seriously, why do I order these if I never put them on display?). I thought a good spot would be over the bulletin board where we display some of their current artwork and awards. I had some unused white Ikea frames that fit perfectly.

I also dragged my framed diplomas and law license that haven’t seen the light of day since they left my office in a cardboard box two days before I delivered my firstborn. I’ve read all the arguments for and against displaying one’s diplomas in the home, but my reason was purely so that my children come to realize that their mother did once go to college and earned a couple of degrees, and has some knowledge beyond laundry and cookie baking. As soon as I hung the diplomas, they were busy examining them, calculating the years between them, and inquiring whether I had met all the state Supreme Court justices whose signatures are on my license.

Next week I fully intend to get those pillow covers made. Really.

Monday Menu (a day late)

Here it is Tuesday and I don’t have a menu planned for the week. The weekend was so busy that I got off to a slow start yesterday, and only managed to plan Monday’s dinner. What I’d like to do is start a regular feature here called Monday Menu. I’ll post my week’s menu, and I invite you to share yours in the comments. I used to read a blog that did this and I found it invaluable. Not only did it motivate me to get my menu planned at the beginning of the week, but there were lots of ideas to borrow from other people’s menus. Sometimes it was a completely new recipe, sometimes a reminder of a forgotten favorite. That blogger doesn’t post regularly anymore, so I thought it would be nice to host a little menu planning right here!

Some weeks I sit with the grocery ads and plan my menu around what’s on sale. Some weeks (like this one), we have a fairly stocked pantry and I plan around the ingredients we have on hand. This week’s produce: zucchini, carrots, celery, asparagus, kale, grape tomatoes, lettuce, broccoli, cucumber, celery root, pumpkin, potatoes, onions, bananas, avocados, grapefruit, limes, lemons. Meat: ground beef, whole chicken, pork shoulder, beef ribs, T-bone steaks, and a turkey carcass. In the pantry and fridge: pasta, couscous, rice, canned tomatoes, beans, flour tortillas, goat cheese, parmesan, Jarlsberg…I’m sure there are some other surprises lurking in there! I bought produce yesterday, and will have to get more milk, ricotta salata, and some cilantro, but that’s about it for this week’s groceries. I think that will only be about $20 for the week. Not bad!

I write my menu on my Google Calendar, so I have a record of our past menus that I can refer to, and as I’m planning I can shuffle meals around to fit our schedule. I get ideas from food blogs, magazines, and searching Epicurious for recipes with specific ingredients. I try to think about repurposing leftovers, too. This week I’ll use the leftover chicken for taquitos, and then I’ll make broth to freeze. I don’t always plan something specific for the weekends; that’s usually my husband’s chance to get in the kitchen and work some magic. But this weekend I’m guessing he’ll be bringing some work home, and we have a karate tournament and some church activities. I planned one dinner, and we’ll be flexible for the other.

Monday: Cubano sandwiches, baked kale chips, roasted yellow peppers

Tuesday: Meatloaf, mashed potatoes, broccoli (steamed and then tossed in a little garlicky olive oil)

Wednesday: Asparagus, goat cheese & lemon pasta (the kids will pick out the asparagus, so we’ll have some veggies and dip on the side), green salad

Thursday: Roast chicken, zucchini fries, rice, tomato and cucumber salad.

Friday: Chicken taquitos, guacamole, refried beans, green salad

Saturday: Pulled pork in the crockpot (I wing it using both this recipe and this one), kale & ricotta salata salad, more veggies and dip for the kids

What are you eating this week? Even if you don’t have the whole week planned out, drop a comment with a couple of ideas or what’s in your pantry. Steal an idea or make a suggestion! If you do have your week’s meals planned, please share!

Kitchen cupboards and shower curtains

It’s Thursday, so it’s time to report on my William Morris progress! I intended to finish the details in the bedroom: make pillow covers, install closet door knobs, and hang pictures. Alas, I did none of those things (except wash the pillow fabric so it’s ready to sew). Instead, I tackled some other small jobs on my list, so I do feel as if I accomplished something.

In the kitchen, I continued to purge and tidy up several areas. I sorted through the silverware drawer and removed all the baby utensils and medicine cups and spoons. The baby stuff is in the donation bin in the basement, and the medicine cups and spoons are now in the new medicine bin above the refrigerator, right where I need them.

I did a little more purging of the drawer with the kids’ plastic dishes. Goodbye to baby plates that nobody uses, mismatched cups and lids, extra valves and straws for cups we don’t have anymore.

Finally, I got up on a stool and cleared everything out of the corner cabinet. It’s where we store our glass and ceramic baking dishes and platters, as well as bread and treats (whatever bits of chocolate or candy may be open). If we have a tin of freshly baked cookies, it lives here, too. We acquired a few new dishes over the holidays, and there were plenty of empty cookie tins and stray chocolate boxes hiding in the corners. I also found a couple pieces that we never use (a ceramic muffin tin and a stone cookie mold). I returned all the cookie tins and unused baking pieces to the basement, tossed the garbage, and found a better way to stack the baking dishes. This week’s loaf of bread is in a basket. Much tidier!

            

My biggest project in the past week was to fix the shower curtain in the kids’ bath. When we removed the shower doors a couple of years ago and replaced them with a curtain rod, we mounted it fairly close to the ceiling. We’ve been using an extra long shower curtain liner, but I had never added a more decorative curtain. Extra long curtains are expensive, and I had a perfectly good, though too short, white waffle weave curtain. Speaking of waffling, I went for months without deciding on some kind of fabric to extend the curtain. But last week when I picked up the special order bedroom pillow fabric from Joann’s, I passed by this new fabric (on sale!) from Lisette, and decided to grab it.

I only bought a yard, and I needed to add about 15 inches to my curtain, so I had to piece the fabric. It was a little challenging to match the pattern and I almost didn’t have enough fabric, but in the end it turned out just right. If you’re interested, I followed this tutorial I found for adding a strip of fabric to curtain panels.

   

       

Now I’m even more motivated to repaint the bathroom. The existing color (Toasted Pine Nut from Sherwin Williams) is the color we have in our kitchen, where I still love it. I used it in the bathroom as a kind of test to see if I liked the color, but since I’ve added all the turquoise accessories, it just doesn’t go. I’ve decided I prefer cool colors in the bathroom, anyway. I’m thinking a soft gray…what do you think?

Next week’s goal is finishing that bedroom. I refuse to add anything else to my to-list until I finish those things. It’s too easy to distract myself! Every time I walk into the kids’ rooms I itch to tackle their closets. Soon…

Chocolate pumpkin spice cake

I’ve been accused of packing boring lunches (not so boring that anyone wants to eat a school lunch, though), but when questioned about what other kids are bringing for lunch that is so much more exciting, my accusers could only come up with one word: “Cake.”

It’s February, and I finally tipped the last stale Christmas cookies into the garbage. Maybe we all need a little cake. I’d forgotten about this recipe until I saw a stray can of pumpkin in the pantry this morning. I made it once for a Christmas party, and it was a simple way to blend all my favorite holiday flavors in a single cake pan. To be fair, you don’t really taste the pumpkin, and I’m certain you could substitute applesauce if that’s what’s in your pantry. It’s a big cake, but it’s moist and keeps well, so you can nibble on it all week. And the scent of spices and chocolate wafting from the oven makes everything else in the day just a little more congenial.

I won’t be skipping the sandwiches and fruit, kids, but if you’re pretty good I might sneak a little slice of this into your lunch tomorrow.

Chocolate Pumpkin Spice Cake

adapted from Maida Heatter

1/2 lb. (2 sticks) unsalted butter, softened

2 cups granulated sugar

1 1/2 tsp. vanilla extract

4 large eggs

1 15-oz. can solid-pack pumpkin (or 2 cups pumpkin puree)

2 3/4 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. nutmeg

3/4 cup. unsweetened cocoa powder

Preheat the oven to 325 degrees. Generously spray a 10-inch Bundt pan with baking spray (or grease and flour very thoroughly).

In a stand mixer with the paddle attachment, cream the butter. Add vanilla and sugar and beat well. Add eggs two at a time, beating well after each addition. Scrape down the bowl with a rubber spatula.

In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and cocoa powder. Add half of the dry ingredient mixture to the butter mixture and beat on the lowest speed. Add the pumpkin, and then the rest of the dry ingredients. Beat only until just incorporated.

Scrape the batter into the Bundt pan, pushing the batter into the pan and smoothing the top with a spatula.

Bake for 90 minutes, or until a toothpick inserted in the cake comes out clean and dry. Let the cake stand in the pan for 15 minutes, then cover the pan with a rack and carefully flip it over. Remove the pan and let the cake cool completely.

If you like, sift some confectioner’s sugar over the cooled cake before serving.