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  1. Sunday, April 8

    Week 272 Menu

    Happy Easter!

    MONDAY:
    – Leftovers, of course! 🙂

    TUESDAY:
    Lentil Soup (using up leftover ham!)

    WEDNESDAY:
    Frittata (will add the last of the ham, if there’s any left at this point)

    THURSDAY:
    – Enchiladas of some sort…sounds good to me!

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Eat out

    SUNDAY:
    Caprese paninis

    Your turn! And, don’t forget, we don’t care what day you post your menu. If you don’t get around to it today because of the holiday, no worries…just come back in a few days and share your food plans for the week! 🙂


  2. Friday, April 6

    Easter Feast Plans

    This might be one of my most favorite pictures from my blog over the years. Could it be that I LOVE LOVE LOVE those darn Cadbury mini eggs so much I could just stare at them all day? Perhaps…

    Thought I’d sit down and actually plan our Easter feast! And, as always, please share your plans for this weekend…whether your feast is celebrating Passover or Easter! I could still use the inspiration…and until I actually get to the grocery store, I reserve the right to change my menu in favor of your better ideas!

    I’m hungry already…

    Can’t wait to see what deliciousness you have up your sleeves!


  3. Thursday, April 5

    Spring Break Chocolate Chip Cookie Experiments

    It’s Spring Break this week and we’ve been keeping ourselves busy…going to the library, kite flying, bouncy houses…you know, the kind of stuff you do when you are not at Disneyland or lying on a beach somewhere. The week has been really fun…who needs fancy travel? 🙂 Part of our plans have been to cook together. At the top of Cate’s to-cook list was M&M cookies. I love M&M cookies, so I had absolutely no problem with that!

    Since we were making cookies, I wanted to do a little experimenting. There is a restaurant in Menlo Park that serves chocolate chip cookies with crisped rice mixed in. I love the crunch of the rice but my cookie recipe is tastier, so I wanted to try it at home. (P.S. Did you see they have Rice Krispies made from whole grain brown rice that are also gluten free? They are a bit crunchier, but my kids didn’t notice the difference! I love that they’re made from brown rice.)

    Back to the cookies…the crisped rice that the restaurant uses is different than what we get at the store, so the cookies were not the same. However, we did like our chocolate chip krispie cookies. In fact, Anna (who normally doesn’t eat much dessert) ate two cookies and wanted more! I liked the crunch, but they didn’t turn out exactly how I was expecting…although, I will definitely make chocolate chip krispie cookies again! And I think I might have to go on a quest to find different crisped rice that might work better.

    We also made a batch with toffee bits added to chocolate chip cookies. I think I liked toffee bits more than krispies, but the toffee has a stronger flavor and makes more of a statement. I knew they’d be good – toffee bits in cookies is certainly not an original idea, but I did want to see how they compared to the krispies version.

    For all of the cookies, I used the New York Times recipe as my base, substituting cake/pastry flour for all-purpose because I didn’t have any cake or pastry flour on hand.

    I am a sucker for chocolate chip cookies…I can’t get enough! And obviously I’m on an experimental kick, so If you have any great mix-in suggestions, please share!


  4. Tuesday, April 3

    Simple Cream Sauce for Pasta

    When we lived in Boston, there was a small Italian restaurant in the North End that I loved to go to (no idea what it’s called, unfortunately). I often would order their penne in cream sauce with broccoli and chicken. It was simple and oh so delicious. I’ve been having a hankering for this dish, so I tried throwing it together myself this week.

    how to make perfect cream sauce for pasta from @janemaynard

    The results were yummy. It’s still not like what I ate in the North End, but this is a delicious recipe nonetheless. Plus, the cream sauce is nice and neutral, so you can really take this dish wherever you want it to got…chicken, pancetta, your favorite veggie, mushrooms…go crazy! I personally really like the simplicity of steamed broccoli and grilled chicken.

    Simple Cream Sauce for Pasta
     
    Author:
    Ingredients
    • 1 cup white wine
    • ~ 2 cups cream
    • Half of a small onion, chopped
    • 2 garlic cloves, minced or pushed through a press
    • salt & pepper to taste
    • tablespoon or so of oil
    • fresh, shredded parmesan cheese (optional)
    Instructions
    1. Saute onion in olive oil over medium heat until translucent. Add garlic and saute for about 30 seconds, then add white wine and simmer until wine reduces to about about half. Add cream and simmer for about 10 minutes, stirring regularly to avoid scorching the bottom. Salt and pepper to taste. The sauce will remain pretty thin, which is fine for when you mix it with the pasta later. If you really feel like thickening it up, you could add a bit of flour, but I would resist doing this since the sauce will thicken as it cools on your plate.
    2. Mix with one package of cooked pasta of your choice and whatever toppings you desire. If you want it a little "saucier" don't use quite the whole package of pasta. I love this with steamed broccoli and grilled chicken breast mixed in. I also like to toss in a handful of fresh, shredded parmesan cheese at the end, stirred into the pasta.


  5. Sunday, April 1

    Week 271 Menu

    Wanna hear a crazy story, perfect for April 1?

    Our maintenance guy Ivan stopped by on Friday. He had two little pieces of paper with him…a lottery ticket and the winning numbers from the most recent drawing. And they matched. That’s right, all five numbers PLUS the MEGA number MATCHED.  Which means he was the MEGA lottery winner, right? Well…Ivan bought his ticket on Wednesday, thinking the drawing would be happening Thursday night. He picked his numbers based on his daughter’s ages, his wife’s age, his address…you get the drift. He then went in Friday and asked for a printout of the numbers that were drawn. He looked, looked again, looked AGAIN…they matched! So he confirmed with the cashier that the winning numbers had been drawn the night before, to which she clarified that they were Tuesday night’s numbers and the next drawing (as indicated on his lottery ticket) was for Friday night. Ivan PICKED THE WINNING NUMBER from Tuesday night…but he had bought the ticket on Wednesday! So, Ivan won the lottery. Too bad there won’t be any money associated with the win! A cruel early April Fool’s joke from the lottery gods. 😉

    I know that story had nothing to do with food, but it was too funny/crazy/tragic not to share!

    Okay, menu time. My girls have Spring Break this week, so we’ve decided to do a cooking week! Cate is super excited and wrote down her list of recipes she’d like to try (many of which are desserts…surprise surprise).

    MONDAY:
    – Leftovers

    TUESDAY:
    – Stir Fry (one of the recipes Cate picked out)
    – Rice and dumplings

    WEDNESDAY:
    – Soup (Cate chose this…flavor TBD)
    Homemade rolls

    THURSDAY:
    Pasta with Arugula and White Beans (we didn’t get to this last week)

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Eat out

    SUNDAY:
    – Easter Feast! We’ll plan our menu in a few days…I’ll either share in a separate post or just update it here!

    Please share your menu for the week! Can’t wait to see what you all have cooking!