Tuesday, December 8, 2009

Menu for December 14th - December 20th

Monday- The game this week is Arizona vs. San Francisco, when I think of the bay area I think seafood. So i'm going to make a Bow Tie Crab Casserole, butter carrots
Tuesday- Pizza
Wednesday- Salami arugula mozzarella grilled sandwich, pasta e fagioli
Thursday- Broccoli cheese soup, chicken strips, sourdough bread
Friday- Fire roasted tomato sauce over fettucini noodles & spaghetti squash
Saturday- Christmas Party
Sunday- Chile verde burritos, orange & apple salad

Dessert of the week: Christmas M&M Chocolate Chip Cookies and S'more Cookies

Winter Vegetable Puree for Baby

This recipe makes enough to fill an ice cube tray,
a jar, and a serving to be eaten as soon as its ready.
Special Note: If your baby is under nine months old, don't add the broccoli(it is harder to digest) and blend it until smooth.

3 golden potatoes, peeled
1 broccoli stem, sliced, and boiled until tender
1 large sweet potato or 2 small, peeled, and cut into pieces the same size as the potatoes
1 butternut squash, roasted, and meat taken out
1 cup apple juice for thinning

Make It:
In a 375 degree oven roast potato and sweet potato, for 30 minutes. Remove from oven and let cool. Cut into smaller pieces. Put potatoes and sweet potato into the blender with apple juice, blend until smooth. Add butternut squash, blend until smooth. Add broccoli and blend until mostly smooth, leaving it a little chunky. Put into an ice cube tray and freeze for later use. Enjoy!

Tips on beets

From what I have noticed not to many people like beets, and others have no idea what to do with them. So here is a little help. First off you can eat the whole thing greens and all. I chopped the beet greens up and tossed them with mushrooms, and green leaf lettuce, you can use any lettuce, and balsamic dressing.

The stalks i'm going to saute with celery and broccoli as a veggie side dish. The beet part takes a little prep but then it can be used in all kinds of recipes. Preheat oven to 375. Take beets and cut off greens and stalks and save, cut off root and discard. Wrap each beet in foil, place on a cookie sheet and bake for an hour or until a fork goes in with ease.

Allow to cool then remove skins. Removing the skins is tricky because they stain. If you have kitchen gloves wear them, I don't so I used plastic sandwich bags to cover my hands, and removed skins over the trash can.

At this point you can use them in a salad or in any beet recipe you have, or you can store them in the fridge until you are ready to use them. Enjoy!

Beets & Red Onion with Feta

3 beets, baked until tender and skin removed, cut into wedges
1 red onion, cut into wedges
2 tablespoons vegetable oil
feta cheese

Make It:
Heat oven to 400. On a cookie sheet toss beets and onion with vegetable oil. Roast until onions are tender, about 20 minutes. Sprinkle with feta, as much as you like, and put back in the oven. Bake for about 5 minutes until cheese is melted. Enjoy!