Sunday, March 5
Happy Sunday! I really can’t believe it’s time to plan another menu. Here goes…
– Roast Beef Paninis
– Loaded Baked Potatoes
– No. 3, aka Green Noodles
– Chicken Stir Fry
– Eat out night
– Breakfast for Dinner: Roasted Vegetable Egg Scrambles and Smoothies
Your turn! Share those menus in the comments! THANK YOU!
You may have noticed Roasted Vegetable Egg Scramble on my weekly menus a lot lately. That’s because that dish is my new favorite go-to dinner. FAVORITE. Since I’ve started going to the farmer’s market every Wednesday, I’ve been regularly roasting vegetables to have on hand in the fridge throughout the week. As a result, we’ve been making these roasted vegetable egg scrambles on busy nights and it is just so darn tasty. The first time I made these eggs, Cate was especially enamored and when Nate walked through the door that night she exclaimed, “You are going to LOVE dinner tonight.”
This is not a precise recipe, more of a jumping off point for you to make these eggs however you want. I recently received an email from a reader asking what vegetables I use for the scrambles. The answer? Whatever vegetables I happen to find at the market that are good for roasting! Since it’s winter time, it’s been a lot of cauliflower and squashes mixed with potatoes and onions. I’m sure when summer rolls around the mix will be different. I have to say, the cauliflower and butternut squash have been my favorites.
One quick note: the reason that this is such a fast and easy dinner option is because I already have the vegetables roasted and sitting in the fridge. I have yet to actually roast vegetables simply to make these eggs. Although, they are delicious enough to be worthy of the effort. BUT…the reason this is my new go-to dinner is because those veggies are sitting there waiting for me. I didn’t use to be a person who roasted vegetables every week, but now that I do, well, I love it. It really is wonderful having them on hand all the time, I highly recommend it!Roasted Vegetable Egg ScrambleAuthor: Jane MaynardServes: 1 servingIngredients
- 2 eggs
- ~1/2 cup diced roasted vegetables
- Pat of butter
- 4 pinches salt
NotesClick here for an article I recently wrote about roasting vegetables. For these eggs, you can roast just 1 or 2 veggies or a large assortment. There are no rules here! Vegetables that I like to roast that I think are good in the eggs: always a bit of yellow onion, cauliflower, potatoes, carrots, squashes, broccoli, green beans, tomatoes, bell peppers, mushrooms, the list goes on!3.4.3177
- Heat a small frying pan on the stove over medium heat. Once the pan has been heating up for a few minutes, add the butter and roasted vegetables. Stir occasionally as they heat up.
- Whisk the two eggs with the salt (my rule of thumb is 2 pinches of salt per egg, so if you're cooking more than 2 eggs, just add more pinches accordingly). Note: this recipe is for one serving, but you can easily up the amount of eggs and vegetables and just cook them in a larger pan. Works great!
- Once the vegetables are heated through, pour the egg into the pan. Let cook for about a minute, then start to "flip" the eggs, turning the eggs and veggies over in the pan evenly. Cook until all the egg is just cooked through, making sure not too cook too long.
- Slide onto a plate, sprinkle with black pepper and enjoy!
Monday, February 27
A new week means a new menu! Here we go!
– Sausage Potato Soup
– Greek Salad with Grilled Chicken
– Eat out night
– Omelets and fruit
Thank you all in advance for sharing your own dinner plans in the comments. They are a huge inspiration week after week!
Thursday, February 23
From Jane: I am super excited today because I get to introduce you to This Week for Dinner’s first-ever regular contributor (who isn’t me!). Everyone meet Cora Wallin! Cora is my sister-in-law who has been making good food for our family since the day we all met her. She’s an excellent cook who is behind some of my favorite recipes here on the blog (I’m looking at you taco meat, sour cream banana bread and sweet potato burritos with the yummiest black beans ever). Last summer when Cora and I were hanging out at my parent’s house, she was telling me about a few of her recent favorite recipes. I was thinking about how I needed to make them and photograph them so I could share these recipes on the blog, and then I had a genius idea. Cora is both a fabulous writer AND photographer, so, um, that means she can just write these blog posts for me, right? Somehow I got her to agree and now we are all benefitting! (Okay, maybe Cora isn’t benefitting so much, but whatever. She just loves me THAT MUCH.) Cora is kicking things off with a delicious and beautiful post that explains how to do charcuterie at home. Thank you Cora!
We had an official #adulting moment last month. We were invited to dinner as a family (including husband Christian, 7-year-old Maddox, 5-year-old Sophie and 8-month-old Phoebe) by one of Maddox’s classmates. Obviously, I’m not a stellar member of the PTA (excuse me, PTO) for this to be our first family-dinner-at-a-classmate’s rodeo. It felt significant. It felt a bit nerve-racking. Would it be an evening of polite and benign conversation while the smelly seven-year-olds made fart jokes at the end of the table or would this be the beginning of family friends?
About 30 minutes before show time, I sent the husband out to buy flowers and wine. Which meant we were almost late to a dinner only two blocks away. We arrived dew-kissed (read: sweaty) and slightly winded from the horror of getting three children in and out of coats, hats and shoes. The older kids ran off to destroy our hosts’ home while Christian and I joined the grown-ups on the sofa by the fire. I plopped down onto said sofa with Phoebe clinging to me and became even “dewier” thanks to the romantic, blazing hearth. Then my eyes fell to the coffee table where there upon the altar of friendship was laid mana. Life reviving sustenance. BEHOLD, a cheese board with the all the dressings and trappings of a Pinterest fantasy. Then I knew, I really knew, we would all be fast friends.
That’s the power of the charcuterie. It brings fancy salamis and smelly cheeses together on little edible carb-loaded plates and turns everyone into heart-eyed smiling emoji faces. It’s pure magic. It’s how we can heal this world. So let’s break it down Jeopardy style…behold the keys to world peace.
Charcuterie is just a snooty french word that means a collection of cured meats. Now, I’ve unsuccessfully attempted charcuteries in the past, but what my new best friends showed me was the key to friendship and charcuterie glory is an assortment. Before I would grab 3 different kinds of meats and it always felt like a bit of a let down when I made the spread. Go for a variety, not quantity. Try rosemary ham, 3 different salamis and a pate or teewurst. Have a mix of sweet, spicy, peppery meats as well as melt-in-your-mouth prosciutto. It’s much better to do a little bit of a lot of things than a lot of just a few.
But meat alone won’t do the trick, otherwise my southern cousins’ pepperoni logs and Slim Jims would be the height of social entertaining. The lactose-y wonder of cheese is what makes all those delectable meats sing. Again, it’s all about the the different textures and flavors. Pick up a creamy brie, crumbly blue, smoky gouda and zippy manchego. Each bite should feel like a choose-your-own-adventure book for your mouth.
What are…edible plates?
Serve that wonderful meat and cheese on delicious edible plates. And don’t forget, variety, variety, variety! (Are you sick of that theme yet?) Don’t just serve water crackers. Slice up a fresh baguette. Grab some fig and olive crackers at Trader Joe’s. Toss in thin and crunchy breadsticks. The more the merrier.
What are…all the extras?
The extras are what will really set your charcuterie and cheese board apart. There are SO many amazing options but here are just a few: marinated olives (pitted always feels less awkward), nuts, caper berries, pepperoncinis, roasted peppers, juicy grapes, thin-sliced Granny Smith apples, french dijon mustard, fig preserves, quince or guava paste, fresh honey…the list is endless. A great place for ideas can be your local wine shop. Many of them have cheese departments where you can get suggestions for wonderful pairings.
Lastly, don’t forget to make it pretty. Put cheese on little squares of parchment. Add fragrant sprigs of fresh herbs. Roll soft cured meats and fan out chorizo slices. Intermix your groups of meats, cheeses, crackers and extras.
Remember this is about coming together. It’s about building bridges of hope and love. Let the cheese show you the way.
Monday, February 20
We had fun exploring Joshua Tree and Idyllwild this weekend (I love long weekends!), so I’m just now sitting down to plan the weekly menu. Here we go!
– Asian Chicken Pasta Salad
– Pesto Chicken Salad Sandwiches
– Fruit and carrots
– Rigatoni with Bolognese Sauce
– Caprese Paninis
– Eat out night
– Waffles and Smoothies
You know the drill! Please leave your own meal plans in the comments! Thank you!
I’ve tried making bolognese sauce a few times in my life and was never impressed. I blamed the bolognese. But what I should have been blaming were the recipes I was trying. Today I have a recipe that is divine and completely changes how I feel about homemade bolognese sauce. This past Christmas I found myself with a half a pound of ground veal left over from making Swedish meatballs. I searched around the web for recipes to use up the veal and happened upon this recipe for veal bolognese from Food & Wine. I didn’t follow the recipe exactly but used it as a guide and oh my GOODNESS the resulting sauce was so, so good and flavorful and wonderful and, well, I am finally impressed by homemade bolognese sauce.
I think one of the reasons the sauce was so good was because I used half veal, half regular ground beef. But I’m quite certain the sauce will still be uber delicious with straight ground beef, as the veggies and spices are what really make this sauce shine. If you want to use veal, by all means do. But ground beef alone is a-okay.
Click here for the original recipe, which also includes butternut squash, which I am sure is delicious! Below is my version of homemade bolognese sauce, with some modifications from the original recipe.
Oh, one more note! I used a rigatoni-like pasta instead of spaghetti and really liked that shape of pasta with this sauce. Use whatever pasta you like, but the rigatoni is quite delicious.Homemade Bolognese SauceAdapted from a Food & Wine recipe.Author: Jane MaynardIngredients
- 1 pound ground beef or veal (or half pound of each)
- 2 slices of bacon, minced
- 2 tablespoons olive oil
- ½ cup minced carrot
- ½ cup minced celery
- ½ cup minced onion
- 2 garlic cloves, minced or pushed through a garlic press
- Kosher salt
- ½ teaspoon ground sage
- ½ teaspoon dried parsley
- 1 bay leaf
- 2 teaspoons dried oregano
- 1 teaspoon dried basil OR 1 tablespoon fresh basil (chiffonade)
- 1 cup dry red wine
- 2 15-ounce cans petite diced tomatoes
- 1 cup chicken broth
- ¾ cup cream
- In a large cast-iron casserole (or pot), cook minced bacon in the olive oil over medium heat, for about 5 minutes until bacon is well cooked, stirring occasionally.
- Add the carrots, celery, and onion. Sprinkle evenly with a pinch of salt and cook over medium heat about 5 minutes. Add the fresh garlic and stir.
- Add the ground meat along with the sage, parsley, bay leaf and oregano. If using dried basil, add that now as well. Season evenly with a few pinches of salt. Cook until meat is cooked through and no longer pink, stirring regularly.
- Add the wine and cook until the wine has reduced significantly, about 3-5 minutes. Add UNdrained tomatoes and cook until liquid is reduced by about half, around 5 minutes.
- Add the chicken stock and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer gently for about 10 minutes.
- Remove the bay leaf. Add the cream and, if using fresh basil, the basil. Stir and add salt to taste if needed. Finish off with a few shakes of pepper.
Monday, February 13
Happy Monday! Just sitting down now to get my menu down on paper. You know, I am really happy that (so far) I’m sticking with my 2017 resolution of cooking dinner more often…it’s awesome for so many reasons. HOWEVER…I have to come up with a whole new menu each week. There is definitely more thinking involved and I’m not sure I approve. 😉
– Asian Chicken Pasta Salad
– Chicken Soup with Rice
– Homemade Hamburgers (click here for a tip)
– Carrot sticks and chips
– Loaded Nachos and Hummus Guacamole Dip
– Eat out night
– Roasted Vegetable Scrambles + Smoothies
You know the drill! If you feel so obliged, please leave your own meal plans for the week in the comments! Thank you!
Monday, February 6
Happy Monday! We got a little tied up with our Super Bowl watching and eating yesterday so I didn’t do my usual Sunday weekly menu planning. But that doesn’t mean it’s not happening…here we go!
I have a couple carry-over items from last week because things shifted, as they do…
– Bean and Cheese Burritos with Sautéed Peppers & Onions
– Breakfast for Dinner: Roasted Vegetable Scrambles + Smoothies
– Eat out night
Your turn! Share those menus!
Tuesday, January 31
Please note: The giveaway in this post is now closed. Recipe is below!
Well, that 10 years sure went by quickly.
Today is This Week for Dinner’s 10th birthday! Happy Birthday, Blog! I seriously can’t believe it. If we’re going by birth order, the blog is technically my second child. 😉 I didn’t start a blog to start a blog, I just wanted to share my weekly menu with my brother if I happened to plan one. That’s it. And then it grew. And then I made a logo. And then I promised my friends my secret hot fudge recipe if they told their friends about the blog (and, yes, the recipe is still a secret). And, just like that, 10 years have passed, with over 520 weekly menu posts, oodles of recipes and so much other crazy stuff that has happened because of the blog it blows my mind. I feel incredibly grateful for the gift this blog has been in my life and look forward to many more blog birthdays. And of course I am eternally grateful to all of you who keep it going, with your comments and your weekly menus and your simply being here to read my words and make my recipes. Thank you!
To celebrate I have food. And a KitchenAid giveaway. Are you ready? Here we go!
Normally for the blog’s birthday I share some sort of chocolate. But today we’re going with my second favorite food group…French fries. Well, actually, French chips. Or should that be chip fries? Or French fry chips? Whatever you decide to call them (I’m going with French chips), these are your new favorite homemade French fries. They are basically French fries shaped like chips, although much thicker chips, which is why they are not really chips at all. Unless you’re in England. Then, yes, they are chips. Anyone confused yet?
Nate and I recently took the kids to Liberty Public Market by the San Diego harbor for lunch (which, by the way, is our new favorite place to eat. It’s awesome.) One of the food vendors, Mastiff Sausage Company, serves French fries that are shaped like discs and they are amazing. (Click here to see a picture!) No, really, why doesn’t everyone make French fries in this shape? The disc gives you the perfect proportion of potato to crispiness. It’s genius. If you’ve been around the blog for a while you know that when I get obsessed with a food from a restaurant, I generally have to figure out my own version. Enter today’s recipe for French chips. Which, coincidentally, leads into today’s giveaway!
THIS GIVEAWAY IS NOW CLOSED. THANK YOU! To celebrate the blog’s 10th birthday, KitchenAid is generously giving one of you lucky commenters their brand new KitchenAid® Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer in Honeydew (to match This Week for Dinner’s colors! So cute!) along with the Food Processor with Commercial Style Dicing Kit attachment, which will work on standard-sized stand mixers as well.* Where do I even begin? First, have you seen the new mini stand mixers? THEY ARE SO CUTE I CAN’T STAND IT. Also, this food processor is my first stand mixer attachment and, well, I’m a believer. Slicing my potatoes for the French chips was crazy fast and easy. I was ready to make 10 pounds of fries. The retail value of today’s giveaway is $649.98, so, um, yes you need to enter! (And a huge thank you to KitchenAid!)
Here’s how to enter the giveaway!
- Simply comment on this post to enter! That’s it!
Of course we have bonus entries! You must leave a separate comment for each bonus entry that applies to you:
- Bonus entry: Like This Week for Dinner on Facebook
- Bonus entry: Follow This Week for Dinner on Pinterest
- Bonus entry: Join the This Week for Dinner email list
- Bonus entry: Like KitchenAid on Facebook
- Bonus entry: Follow KitchenAid on Pinterest
Please note: Winner must be a resident of the United States. All comments must be posted by Midnight PT on Tuesday, February 28, 2017.
The giveaway winner was comment #174, Christie! Her bonus entry for following This Week for Dinner on Pinterest got her the win, but here’s her original comment: “10 years! I know I’ve read since near the beginning, so that is just crazy. Congrats!”
Let’s get to those French chips, shall we? They are crispy on the outside, perfect on the inside, not quite a fry and not quite a chip. Also, mine are not shaped like discs because my potato was too big for the food processor’s feed tube, but I like my triangle-shaped French chips. They’re cute! In addition to the French chips, I also have a recipe for a seasoned salt to go on top. It’s a little salty, a little smoky, a little sweet…and a lot delicious. Enjoy!
And Happy 10th Birthday, This Week for Dinner!French ChipsFrench fries shaped like chips are the best French fries ever. You're welcome. (Thanks to Mastiff Sausage Company in San Diego for the inspiration!)Author: Jane MaynardIngredients
- Russet Potatoes (1 large potato per 2 servings)
- Canola or Vegetable Oil
- Place a cooling rack over a cookie sheet lined with paper towels and set aside.
- Slice the potato into thick discs. Alternatively, use the KitchenAid food processor attachment with the slicing disc. You want medium-thick discs. If you are using the food processor attachment and your potato is too wide for the feed tube, cut the potato into quarters lengthwise - your final fry shape will be a triangle instead of a disc, but it still works beautifully. The thickness on the food processor should be set around the center point for thickness.
- Soak sliced potatoes in water for 30 minutes up to overnight (put the bowl in the fridge if you're going for a long soak). Remove potatoes from the water and pat dry with a towel or paper towel.
- In a heavy-bottomed medium-large pot, heat 1-2 inches of oil. (For 1 potato I did 1 inch of oil.) Monitor the temperature of the oil with an instant read thermometer and bring the oil to 325º F. (On my stove the knob was around 6 on a scale of 1-10). It's okay if the temperature goes a little over 325º as the temperature will drop when you add the potatoes.
- Carefully add about ½ potato's worth of the fries/chips to the heated oil. Keep an eye on the temperature, adjusting the heat on the stove if necessary. Cook the fries for 4-6 minutes, until they just barely start to brown. I stir them fairly regularly while they cook.
- With a large slotted spoon, remove fries from the oil and place on the prepared cookie sheet with the cooling rack. Cook the next batch of raw potatoes, repeating the process above.
- Once all the potatoes have been fried once, raise the burner's heat to bring the oil to 350º F (about an 8 on a scale of 1-10 on my stove). Cook the fries in batches once again, this time cooking the fries for 2-5 minutes, until they are a nice golden brown color. Remove from the oil and drain on the prepared cookie sheet with cooling rack.
- While the fries are still hot, pat gently with a paper towel, sprinkle with salt or seasoned salt (see recipe below), flip and repeat.
- These fries are obviously best served hot, but they are still really good even after they've cooled. Enjoy!
French Chips Seasoned SaltAuthor: Jane MaynardIngredients
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Mix everything together! All done!
*All colors are subject to availability. The prizes include:
1. Artisan® Mini Stand Mixer in Honeydew (KSM3311XHW)
1. Food Processor with Commercial Style Dicing Kit (KSM2FPA)
Sunday, January 29
Hello again! We’re almost at the end of the first month of 2017 and I am consistently sticking with our dinner meal plan each week. And I am sooooo much happier these days. It’s just better to cook at home for so many reasons and I’m grateful I’m back in the groove! Okay, so let’s get onto the next menu!
– Chicken Marsala
– Greek Salad with Grilled Chicken
– Eat out night
Your turn! Tell us what you’ve got cookin’ this week! Thank you! (Oh, and GO PATRIOTS!)