GSW::seven



peace love ice cream buy here





somehow i was under the impression that it was not thursday.  i don't know what day i thought it was, but it wasn't thursday in my head.  holidays in the middle of the week really throw a momma off.  i sure hope you all had a good one.  now i am here to give you a plan for next week's dinners.  all of the dinners are quick, veggie heavy, and have some element that can be prepped in the morning or the night before. 

1.  fish tacos with cabbage and confetti salad
{to make the salad combine 1 can of rinsed black beans with 2 ears of roasted corn (kernels cut off the ears), 1/2 a red onion ( chopped), 1 red pepper (chopped), the juice of 1 lime, salt, and a handful of chopped cilantro. this salad keeps for up to 3 days in the fridge.}

2. italian sausage topped with roasted red peppers and onions served with coleslaw
{roast one red pepper and one onion in the oven for about 30 minutes at 425 degrees.  once skins look blistered, remove and put in a ziploc bag for a few minutes.  carefully open and peel off the skin of the red pepper and onion, cut into strips.  can be done up to one day on advance. the coleslaw should be made the night before. grill sausages and top with peppers and onions in a hoagie bun.}

3. grilled chicken* with a blt salad
{*DALS is pretty much the authority on grilled chicken so just go with whatever looks good over there if you need an idea for your grilled chicken*.  if you are going with a marinated chicken, prep the marinade in the morning and let the chicken steep all day. for the salad...cut up romaine lettuce and arrange a thinly sliced, sweet onion on top with some halved cherry tomatoes. in a skillet, fry 1/4 lb. of bacon until crispy.  add 1/2 c. of cider vinegar and 1/2 c. sugar in the skillet with the bacon, bring to a simmer.  cook until sugar dissolves.  immediately pour over lettuce and onions, combine and serve immediately.}

4. egg salad sandwiches with cucumber salad
{make the salad the night before and the cucumber salad in the morning.  and, yes, this qualifies as dinner when it is 1000 degrees outside and/or you have 1000 million things to do...or you have a lot of eggs and cukes.  plus, it is faster, cheaper, healthier, and better than takeout/fast food.}

5. french bread pizza stuffed with summer's bounty
{go to the store and buy a loaf of french or italian bread from the bakery section.  cut in half, lengthwise.  hollow out the slices a bit.  shred or thinly slice some garden or farmer's market goodies...zucchini, kale, onions, eggplant, swiss chard are all good options.  saute in a pan with a bit of garlic and olive oil.  add mushrooms or ground sausage, if you like. you can prep the filling the night before.   spread some marinara or pizza sauce on the bread and top with your fillings.  top with mozzarella and bake for 15 minutes in a 350 degree oven.  or until the cheese is melted.}

cool treat AND a boredom buster...
make ice cream in a ziploc bag

it's still hot. have a cool drink...
minty orange iced tea

the oven and my nemesis

i don't remember the last time i turned on my oven on.  i have only used the stovetop three times in the past two weeks.  mostly, i have been cooking dinner like it is 1995...on my george forman grill, in the crockpot and in the toaster oven.  i long to turn my oven on to make some pie. but i refuse to do such a thing to myself when it is 100 degrees outside. so what have i been cooking? among others: sausage & peppers, grilled zucchini ribbon salad, pasta carbonara, cheeseburgers, sausage stuffed swiss chard, kielbasa with latkes and shrimp tarragon rolls. only a couple more days and the heat wave will be broken.  hopefully. it brings some rain. the corn needs it.  i need it.  i got big plans to do some breakfast freezer cooking.  breakfast and i have been fighting lately.  i cannot bear to make anymore eggs for hendrix, but i have no backup plan.  if i don't have a plan, then i turn hangry. hangry is a condition where mommy turns crazed and angry with hunger right around 10 am.  it's not pretty.  however, the last two mornings i have made breakfast grilled cheese.  cream cheese, berries, a drizzle of honey on wheat bread grilled on....you guessed it! the george foreman.  what do ya'll eat for breakfast? 

GSW:six {holy moly, it is hot!}

alright, it is officially summer which means that our farmhouse is officially hot.  you know, because we do not have air conditioning. well, we do.  we have one window unit. see here for the explanation.  so this week's menu is all about doing as little cooking as possible...meaning avoiding turning the oven on at all costs. i found have written about this at length when i reviewed the archives.  it is not all bad, though, since hendrix and i have already snacked on four tomatoes from our garden this week!!  good times, good times. onward, we go....

shrimp + sausage kabobs with a green salad + rice pilaf
{boil some extra potatoes to make a potato salad with for dinner later in the week. see what i did there?  saved you some time, is what i did. you're welcome.}

grilled lemon + dill salmon with best potato salad
{this will take you less than 15 minutes to prepare if you make the potato salad in advance}
for the salmon just brush them with a bit of olive oil, season with salt and pepper, and lay lemon slices and fresh dill on each piece.  wrap in foil and grill for about 5-8 minutes depending on thickness or broil in the oven.  serve with potato salad}

japanese pizza
{this looks delicious! if you recieved a cabbage from us this might be just the thing to use some of it for...read this lovely article for more thoughts on the forgotten vegetable, cabbage}
if you live with a man like my husband...i would just add a nice grilled piece of meat to this and i would just eat the pizza as it is.  we all have to compromise in life.

slow cooker chili colorado burritos with rice + beans
{listen here and listen good: the crockpot is your friend even when it is summer.  i'll make an exception for these and turn on the broiler just long enough to make that cheese melt.  throw some cherry tomatoes on top of these burritos, too!}
i really like the VIGO brand of rice and beans for convenience.  they come in flavors like red beans and rice, saffron, black beans and rice, etc.. almost all grocery stores carry them and they can be found in the hispanic foods aisle, usually.  serve any variety with these burritos and you will have a happy belly.

zucchini boats with grilled italian sausages
{hendrix will go to town on this dinner and will really love me if i add some fresh fruit as a side.  also, super easy to prepare, less than 30 minutes}
these zucchini boats are a perfect way to use those cute little zucchini we are already seeing in our neck of the woods/  throw some sausage on the grill and call it dinner!

and you know what?! it's effing hot. so make some of this, too....
raspberry pomegranate sorbet

and as far as healthy snacks go...please read this and consider making a donation to an organization that is near and dear to my heart.

GSW::five

help the kids set the table with these diy placemats by say yes to hoboken



howdy!  this week's menu has quite a few super easy weeknight options, and of course, LOTS of veggies.  if you are looking to learn more about eating seasonally then check out this lecture that the omaha public library is offering. omaha's own local food writer, summer miller, will be the speaker.
for dinner on saturday, we're lucky enough to be going to our friends for a lamb dinner and i am super excited.  i think i am bringing a hoho chocolate cake for dessert and this beautiful {and super easy to make!!} hand scrub for the hostess.  on sunday, hendrix's cousins will be visiting and eating dinner with us.   i think i'll have them make some {easy!} tie dye shirts while mike grills something, perhaps #5 below for the adults. i'll be back tomorrow with some clementine's tested summer boredom busters for the kids & the things i love post for this week.
.....
1. beet greens pasta
{you could substitute any greens for the beets greens, as well as, pine nuts for the walnuts}

2. chicken "nuggets" with broccoli carrot raisin slaw
{super fast and easy for the weeknight and always a hit with the kids.  see below for the recipe}

3. sweet potato + black bean quesadillas with swiss chard pesto
{this a good make ahead and/or use for lunches meal, as well.  the components would work for several other meals, too.}

4. grill a steak or chicken and serve alongside roasted cabbage with gorgonzola
{weekend meal alert! or better yet...grill that cabbage right with your steaks or chicken}

5. baked cod with creamed kale
{easy + elegant weeknight meal}

sweet treat...
lemon bars

let's go the healthy route... 
10 healthy breakfasts in 10 minutes or less!
.....

Chicken "Nuggets"
1 lb. chicken tenders or breast, cut up and pounded thin
flour
salt
pepper
breadcrumbs
egg
oil
set up a breading station with three bowls: bowl one has about a cup of flour, bowl two has a beaten egg with a bit of water, and bowl three has about a cup of breadcrumbs seasoned with salt and pepper {you can add dry or fresh chopped herbs, if you like}. begin to heat about an inch of oil in your skillet.  meanwhile, dip chicken in the flour, egg, and breadcrumbs.  in that order.  brown pieces in the skillet.  about 2-4 minutes total to cook thoroughly {depending on the thickness of chicken}.  serve with your favorite dip.

*this breading technique is my go to when i want to bread anything from chicken to veggies to fish.  the three dip process is the best way to ensure a nice crust.  cornmeal can be substituted for the breadcrumbs and is especially delicious for fish.

* this chicken recipe can also be made in bulk, cooled, and frozen for a make ahead meal.  just reheat in the oven or toaster oven to ensure crispness.

GSW:four {father's day edition}

the twins are merry

sunday is father's day, folks.  so stock up on beers.  take the kids out of the house. come back. grill some steaks and tell dad you love him.  this week for the {garden says what?} meal plan i am going to include a few recipes for father's day, plus some dinner ideas for next week.  you'll notice some new veggies + herbs on the dinner menu...beets, basil, green beans, and more.  the early spring has been good to us here in nebraska so even some early zucchini has been making appearances at the markets.  i know i already have cherry tomatoes getting ready to ripen. so, enjoy!

{FATHER'S DAY}

breakfast: chicken fried steak + eggs with hashbrowns
and guinness bloody mary's

lunch: fancy hot dog bar

dinner: grilled rib eyes with stuffed tarragon mushrooms
and horseradish swiss chard

dessert: sour cherry pie

.....
1. shrimp tarragon rolls with roasted broccoli
prepare the shrimp as directed in the recipe but instead of making it crostini style just fill hollowed out hoagie rolls with your filling.  roast broccoli your favorite way and enjoy!

2. beet, arugula, and goat cheese grilled cheese with tarragon bean salad

3. sausage stuffed swiss chard with roasted spring potatoes
potatoes are ready!! i like to toss mine in olive oil, salt, pepper, and lots of fresh herbs before roasting.

4. french onion burgers with beet + potato chips
simply mix 1 pkg. on onion soup mix in with 1 1/2 lbs of ground meat and a bit of worcestershire sauce.  form into patties and cook.  meanwhile, saute mushrooms.  construct burgers with mushrooms and provolone cheese. serve with chips.

5. grilled chicken with zucchini ribbon salad


it's summer.  have a cocktail....
basil tarragon mojitos

snack time is all the time...
emerald hummus

....
i'll be back tomorrow with {things i love this week} and then i will be signing off early to enjoy the weekend with some of my favorite people.

GSW {garden say what}: menu threeeee!

romaine salad with greek yogurt taztziki

holy smokes.  it is june and the gardens and markets are offering a bit more then just greens and herbs in our part of the world.  but, man oh man, i cannot wait for peppers. and tomatoes, eggplants, green beans, cukes, squash, melon, and pole beans.  so this week's menu is based off what is available, but also a little wishful thinking with what is on sale in the grocery store.  i am also experimenting with the format of the menu presentation this week. let me know your thoughts.  hope this menu helps a little with your planning next week.

menu...
1. stirfry chicken and broccoli rice
{andrea makes this for her family and they love it.  hendrix was there last week and loved it which is amazing since he normally avoids meat.  she reserves the marinade, cooks broccoli in oil in another pan, and adds the marinade to the broccoli when it is almost done.  then she mixes the chicken and rice together and serves on rice}

2. bacon wrapped chicken tenders on romaine with red peppers and tzatziki sauce for dressing
{just make the recipe as directed and use leftover tzatziki sauce from this week's greek burgers, otherwise, it is just as great with a mustardy vinagrette}

3. tacos (your choice of filling - we'll be doing pork because i have some frozen in the fridge) with black beans, rice, mango, and cilantro {this meal is especially easy if you throw some meat and taco seasoning in the crockpot in the morning...even easier if you go vegetarian and fill the tacos with beans + rice or use frozen leftovers}

4. personal pan pizza night: swiss chard with egg, chard & shrooms, chard & sausage
{swiss chard, eggs, cheese, mushroom, olive oil and italian sausage are the building blocks.  let the diners make their own pizza by splitting dough up and rolling out for each diner}

5. homemade sloppy joes with turnip chips and fresh fruit

sweet treat...
homemade pudding pops!
make popsicles with your favorite pudding mix {prepared} and fresh berries.  prepare pudding according to package directions, fill molds 3/4 full, add berries and freeze.  we love lemon pudding  pops with blueberries around these parts.

cool drink...
mint ginger slush

things i love this week

i will be installing a pallet herb garden and tomatoes at my brother's place today.  this is his family's first foray into edible gardening.  i really enjoy doing these sort of projects with first time gardeners.  although, it is getting late in the season, don't forget that clementine's can help you with your fall garden later this season or help get you started next year.  email us at clementinespandp@gmail.com.
.....
this week has been such a great week of discovery....here are some of the things & people i love this week.

• the new blog for parents wanting to feed their babies well: fueling super heros
• local abundance supports a general economy...go to the plant exchange, BIG DIG GIG, at the union for contemporary art.
• mark bittman's tedX talk. word, mark. word.
• oh darling a {mom + baby} boutique is carrying original and unique refinished furniture.  check them out not only for prego clothes and baby gifts but to decorate your home!
• speaking of homes and parents....best family + design blog i have found in a long time.  dos family.
• june is operation sandbox building and tire swing hanging time.  i am using this one for inspiration.
• meal planning via the garden and farmer's markets
• lemonade stand at olive us tv
• this blog post sums up why i heart the HMC so much.

....
here are this week's blog posts in case you missed them:
spring photos around the farm
preserve spring through canning, freezer cooking, jams, and more
meal plan using spring's bounty

garden say what?

during the growing season, the menu planning goes a little differently. it starts in the garden.  we all know i am a firm believer in planning a weekly menu.  it makes grocery shopping easier and cheaper.  it makes dinner prep easier. it makes life easier.  i like to have anywhere from 4-7 meals planned depending on my week or week and half ahead.  leaving room for leftovers and dinner out.
right now, i have quite the bounty of  rhubarb, greens and herbs.  perhaps you all are in the same boat...with some asparagus, garlic, and peas (i don't because the rabbits ate mine) thrown in for good measure.  so i scoured the internet for you and this is what i came up with...naturally, it told me to use the word "herby". a lot.

1. collard, bacon and parmesan frittata served with a mixed green salad
2. kale cobb salad
3. pork chops with cherry rhubarb sauce on polenta with herby, sauteed sugar snap peas on the side
4. tarragon salmon with asparagus (use fresh herbs throughout the recipe)
5. collard, potato and sausage gratin* with an herby salad (see below)
6. pork tacos* in lettuce wraps with cilantro rice (see below)
7. linguine tossed with kale pesto

and for dessert?
rhubarb cinnamon polenta cake

need a cocktail?
spring smash::strawberry rhubarb cocktails with honey whiskey

enjoy these late bites of spring.  soon, the summer stuff comes in....
.....
collard, potato and sausage gratin
2 potatoes, thinly sliced
1 small bunch of collards, cleaned and chopped
3 italian sausage links, chopped
1 cup of shredded mozzarella
1 cup of shredded parmesan
salt
pepper
olive oil or butter
1 cup of milk
heat oven to 375 degrees.  in skillet, brown sausage and cook through.  meanwhile, combine cheeses in a small bowl.  grease 9x13 dish and cover bottom with a 1/3 of the potatoes.  season with salt, pepper, and a drizzle of olive oil or bits of butter.  scatter 1/3 each of the collards, sausage, and cheese (in that order).  repeat twice.  ending with cheese on top.  pour milk over layers, cover with foil, and bake one - 1 1/2 hours (depending on the thickness of your potatoes) or until potatoes are fork tender.  enjoy.

slow cooker pork tacos
1 boneless, pork shoulder roast
1 small can of tomato sauce
1 teaspoon of dried oregano
2 - 4 cloves of garlic, chopped
3 T. of chilies in adobo sauce, use sauce only and add up to two chilies (they are HOT!)
combine the tomato sauce, oregano, garlic, and adobo in a small bowl.  spread over pork roast and cook on low in your slow cooker for 8-10 hours.  shred with two forks and serve. enjoy!!

meat + potato + greens = four

last week, i made a (1) venison roast in the crockpot and served it with smashed potatoes and collards.  needless to say, it was delicious and yielded some leftovers.  i love leftovers.  mike hates them.  so i have to get quite inventive.  folks, i present you with my genius....

2.  fried or poached eggs topped with havarti and served over warmed up greens with a side of toast.

3. beef {venison} + cheddar sandwiches with horseradish served with a herby salad.

4.  kale + potato cakes* with rouille served with italian sausages and salad.
.....

recipe for the collards...
drunken collards (thanks, amy!!)
fry 4 slices of bacon in a pan until crispy, add 1/2 finely chopped onion and a handful of chopped portobella mushrooms.  cook until soft, stir in garlic and let sit for one minute. add chopped collards.  add olive oil, if necessary.  saute until just wilted.  splash a shot of whiskey in the pan and stir around. serve warm and enjoy!!

* i just added wilted kale to my mashed potatoes which were already seasoned and ready to go.  i did add some breadcrumbs, as well, to help the cakes hold together in the pan more. also, i made my rouille with mayo, ketchup, chili powder, chopped garlic, fresh parsley, and cayenne pepper.
.....
in other news:
we are done planting!! bbq + a movie to celebrate.
i have a ton on tarragon, oregano, collards, kale, and butter crunch lettuce.  its yours if you want it.
my friend, bryce, told me to start this.
too hot to cook? here's what to do.
i need to scrub my house.
goodbye & good weekend!!

cheap chick

it took me a long time to figure this out...

and i am still learning.  prior to the best surprise of my life (aka hendrix) i was an overindulgent party girl idiot...then hello, wake up call!!  now i love to save and score things on the cheap.  part of the fun of planning our wedding was seeing how cheap i could do it.  and if i do say so myself, i did pretty darn good.  in fact, most of things i enjoy stemmed from trying to save money...cooking, gardening, crafting, decorating our house.
when mike and i first got together we ate out quite a bit, but then i started to experiment more in the kitchen.  cooking is always more fun when you are cooking for someone else.  then came pregnancy and baby...so did grocery budgeting and with it, the wonderful discovery of aldi.  god, i love that store.  we eat pretty good around here for about $80/week thanks to that store and my meal planning.
i started gardening when i planted some herbs in containers on my apartment balcony.  my cooking was getting more sophisticated (i.e. going from warming ragu up to making pantry marinara in bulk) so herbs were just what i needed, but they are so expensive at the grocery store.  so one day i saw some herb plants on sale and i was gardening in no time.  meeting mike really brought my gardening to the next level.  our old house had the best dirt.  i loved that garden.  thankfully, it is now our rental property so i still get to visit. 
with the wedding came a lot of diy projects...really bringing out the inner crafter.  i have always liked creating and building.  it is one of the reasons i chose to study architecture in college, but man did that wedding light a fire in me.  i am hooked on making free shit look good. 
actually, i love anything free.  for instance, i painted the whole inside of our house for free. most of our stuff is thrifted, free, or from a garage sale and you know what? i like it that way. 
i simply cannot imagine walking into nebraska furniture mart and getting a matching bedroom set.  first, i would feel like a poser.  second, i don't like matchy matchy. third, the sticker shock would just be too much.  oh, and a pet or kid would promptly scratch it the moment we brought it home.
how the hell did this happen to me?  how the hell did this former boutique worker get hooked on FREE? a surprise baby and a bad economy, i suppose.
....
here are some of my favorite spots to score a deal:
aldi (groceries)
new life thrift (everything)
restore (hardware/lighting)
under the sink (free paint/household cleaners)
hobby lobby (craft supplies)
menards (hardware)
super saver (bulk beans + grains)
target (diapers)
joe's collectibles
big wheels to butterflies (check out the last chance store, too)
dollar general (cleaning supplies/kitchen toiletries/party supplies/art & craft supplies)
ace hardware (hardware/plants)
qc supply (gardening supplies)
cirians (plants)
garage sales

what about you, do you like scoring a deal? what are your secrets?

tartiflette improvised

this is a lovely recipe that i found on pinterest.  i had to improvise it a bit since i was out of wine and wanted to "meat up" the meal a bit.  bacon won't do as dinner for mike...bacon with another meat? just fine. bacon alone? not so much. 
this makes a wonderful cold day dinner.  mike had three helpings...so it's good for the hungry man in your life.  i would serve it next time with a salad to balance the richness.   i used golden potatoes, but yukon or red would work great, too. it reheats well the next day and tastes great for breakfast with a poached egg and fruit. 

tartiflette done easy....
saute 1 chopped onion in olive oil until softened, add 3 italian sausages (cut up) & cook through, add about 4-5 waxy potatoes (skin on/cubed) & 1 - 1 1/2 c. chix broth--cover with lid and cook for about 10minutes or until potatoes become tender. stir in 1/2 c. cream and cook until thick (about 1 min), season with salt & pepper. layer 1/2 the mixture in greased pan top with cheese (i used a bit of leftover ricotta, brie, and parmesan) top with other 1/2 of mixture and more cheese. bake for about 15-20 min. in 350 degree oven until cheese is melted and bubbly. serve with salad.

*a great place to find more dinner ideas made by real people who love to cook is this facebook page some girlfriends of mine started...it is really fun.  check it out!

prepping din-din

if i ever came across as a judgy, a-hole to the working parents. . .i am sorry.  ever since, mike started his job and our farming season started i have been floundering in the dinner department.  i know i got it good.  i don't work normal hours.  i have a nanny who comes to my house twice a week.  my aunt watches hendrix another day of the week.  blah, blah, blah.  i know i got it good, but on tuesday, wednesday, and thursday of every week it is a feat of epic proportions to get a real dinner on the table.  i now fully understand why people get take out, have pizza delvered, and drive thru fast food joints.  i still think it's gross, but i get it.  parenting is hard work.  having a real deal job, taking care of the household, and being a parent is even harder. so when it takes every fiber of my being to get dinner on the table i just remember* what mark says in his book, "it takes the same amount of time from start to finish to make noodles with butter, sage, and parmesan as it does to make a box of mac & cheese.  and the noodle dish is much better."  i agree and it is real, actual ingredients that everyone can pronounce.  so mondays are the day that i prep as much as i possibly can for the week's meals.  especially the dirty three (tues, wed, thurs).  then when 3:00 pm comes, i don't have a panic attack.  i have an iced chai instead because caffeine was meant to be abused by mothers.

here is this week's menu and how i prep for it:

mon: beef stew with mushrooms (reinvented pot roast) - farm taxes done, signed, & mailed
chop veggies & meat
tues: pizza pockets with salad - intern growers all day/swim lessons at night
make pockets and bake until almost done 
(25 minutes, cool completely and refrigerate, wash & chop greens)
wed: ruebens with sweet potato fries - field all day
um, just put that corned beef you bought on sale in the crockpot with a bottle of guiness, assemble & toast sandwiches while baking fries, fries can be bought or cut in advance)
thurs: sweet & sour pork (or shrimp) with fried rice - birthday at DG/office work
wash & chop veggies, premake rice (premade rice is easier to fry)
fri: shrimp & grits - provision subscriptions emailed
(this is so fast - 20 minutes - it takes no prep)
total time prepping: 1 hour for 5 meals
total time & sanity saved: priceless

*i also have been known to bow to the crockpot.  it is the best thing that ever happened to mothers. besides their children

yet another reason to have a stocked pantry

since the weather finally decided to get real nice. . .hendrix and i decided to get sick.  neat.  however, thanks to hendrix's very prepared mother, we still were able to eat a pretty decent meals.

pasta pantry soup
1 1/2 boxes of chicken broth
1/2 pkg. mushrooms
1/4 pkg. frozen peas
2t. jarred, crushed garlic
1/2 pkg. frozen ravioli
salt, pepper, & crushed red pepper to taste
in a dutch oven, saute the mushrooms in olive oil until softened.  whisk garlic in and add broth.  season with salt, pepper, and crushed red pepper.  bring to a boil and add ravioli and peas.  soup is done when ravioli floats to the top. mike added some cooked kielbasa to his bowl. 

this would work with really any veg/pasta/broth combo you have in the house.  it just goes to show you that it really pays off to plan the purchase of pantry items into your weekly grocery shopping.

also, i just received my newest cookbook in the mail, "time for dinner", co authored by the founder of dinner a love story.  it is great!  some really nice dinner ideas, pantry building, and super parent friendly.  there is some not so great suggestions, but for the most part i am really happy i got it.  it inspired 5 of this week's dinners.

monday: sweet & sour pork with plums & fried rice
tuesday: sloppy joes with sweet potato fries
wednesday: korean ribs ~ crockpot style
thursday: gorditas
friday: one pot coconut chicken curry
saturday: greek burgers
monday: chicken pot pie (made with biscuits!)

new ideas leads to a split personality

whew! it has been a busy one around here. i have been recruiting interns, hiring the operations assistant from heaven (caitie!), planning cooking lessons with elle, and trying to build a damn website. AND peddling veg boxes, scheduling meetings with potential new restaurants, placing seed orders. . .all very exciting!
oh, and i am the mother of a two year old and i keep forgetting that i need to plan me and mike's wedding.

now for the only time i will ever use this. . .OMG WTF!?

and i have fallen in a dinner rut. i mean a RUT, people. i am sick of braised meat, potatoes, crockpot stews, and spiced anything. over it. so i went searching. . .and i came back to one of my greatest loves, dinner a love story. run, don't walk, to this blog. remember cookie magazine? yeah, one of those gals started this blog. so fantastic.
which leads me to my dinner menu for tonight. . .it is one part spring and one part winter. fish and chips with coleslaw and bread pudding. for some reason, fish and chips remind me of rainy spring weather, lent, and light beer. all good things if you're me. and bread pudding is so a "hunker down" sort of dessert. at least i think so. a little split personality, but for the first time in weeks i am pumped to eat dinner tonight. and i made the bread pudding in the crockpot. yes, the crockpot.
my menu for this week is below with the links and the crockpot bread pudding recipe, too. if you are in rut, i hope it helps cure it.

1. lamb chops with quinoa salad (or use a rack, and cut it up, they are WAY cheaper)
2. fish sandwiches with sweet potato fries and coleslaw
3. meatball subs with coleslaw
4. chicken sausages & latkes (sausages from trader joe's)
5. peanut noodles

crockpot bread pudding
1 1/2 baguettes, cut up (or similar)
2 cups of milk
1/4 c. sugar
1 T. vanilla
1 T. baking spice (or similar)
4 eggs
1 c. raisins
1/4 c. butter, melted and slightly cooled
mix the bread and raisins. pack into your crockpot. whisk remaining ingredients together. pour over bread, fully saturating. cook on high for about 3 hours. or until knife inserted in the middle comes out clean. enjoy!
REVISION: serve this whiskey cream sauce on top of the crockpot bread pudding.
and if you are really in a rut AND have cabin fever. . .go to THIS!

one 4 pound chicken, three meals

seriously. one 4 pound chicken can make three meals for a family of four.

here's the breakdown. . .

begin by breaking down your chicken into 8 parts (2 wings, 2 thighs, 2 legs, 2 breasts). and buy a whole chicken, people! it is often at least $1 per pound cheaper. and it is simple to cut up. . .all you gotta to do is try and practice. buying a whole chicken combined with making three meals out of it is so wonderfully cost effective. you should really treat yourself to something. . .wink!


1. pesto baked chicken

baste 4 pieces of chicken with a jar of pesto (or make your own. . . i made the arugula pesto recipe on the back of the bag i bought at trader joe's)
in a glass pan greased with olive oil, bake at 350 degrees for about 1/2 hour, top with shredded mozzarella, bake another 5 - 10 minutes until cheese is melted and chicken is cooked through. serve with cous cous & broccoli, enjoy!

while you are making the above recipe, poach the remaining pieces of chicken. let chicken cool while you eat dinner. shred chicken and store in fridge until you make these next two recipes.

2. chicken and kale hand pies

i use frozen pie crust and just add a bit of shredded cheddar to the filling. these are also a great thing to freeze for a quick dinner in a few weeks. AND i did not use kale because i had none so i used the remaining arugula i had from the pesto. by the way, trader joe's had wild arugula for $1.99 a bag. booyah!

3. bbq chicken pizza

one pizza crust

bbq sauce

jalapenos (fresh or canned), optional

shredded mozzarella

remaining shredded chicken

1/4 red onion, thinly sliced

roll crust out onto greased cookie sheet. top with bbq sauce, chicken, red onion, jalapenos, & shredded cheese. season with a bit of salt & pepper. cook at 425 degrees for 10 -15 minutes or until cheese is melted, bubbly, and slightly golden brown. enjoy!

there you have it. . .for around 5 bucks you can provide the protein in three dinners. p.s. the bbq pizza was a HUGE hit with mike.

out with the old and in with the new

it's a new year! for most of us that means new resolutions like eating better and saving money. . .how about you start by cleaning out the fridge and pantry. a well stocked pantry can help you when you're making dinner. and a clean fridge makes it easier to see what the hell you got in there. if you are just getting started on the whole "cooking at home thing" and building your pantry i suggest adding a few pantry items to your grocery list each week. the cost will be spread out and won't be such a downer. here's the list that i go by and send out to our provision subscription clients. . .for FREE! use it and get organized, healthy, and save a few bucks.

grains + legumes:
dried &/or canned beans (cannellini, black, & kidney)
rice (white, brown, & quick cooking)
assorted pasta shapes
couscous
quick-cooking polenta &/or cornmeal
barley
oatmeal
flours (white & whole wheat)

oil + vinegars:
balsamic vinegar
olive oil
white vinegar
cider vinegar
vegetable oil

cans + jars:
anchovies
dried mushrooms
sun-dried tomatoes
roasted red peppers
capers
olives
tomato paste
marinated artichokes
tomatoes ( whole, diced, crushed, pureed)
soup (tomato, cream of chicken, & cream of mushroom)
broth (chicken, beef, & vegetable)
honey
garlic, minced

frozen + veggies:
onions
potatoes
puff pastry, frozen
peas, frozen
spinach, frozen

baking + extras:
bread crumbs
sugars (white, brown, & powdered)
baking soda
cinnamon
cloves
baking powder
active dry yeast
nutmeg, dried
ginger, dried

herbs + seasonings:
crushed red pepper
chili powder
cumin
basil, dried
oregano, dried
thyme, dried
garlic salt
onion powder
black pepper
salt

p.s. check out the fashion cleaners blog for our shout out! thanks, ashley!

what are you making?

i am feeling totally uninspired about the whole christmas meal thing. no idea what to make. i'm thinking a brisket with horseradish mashed potatoes, roasted root vegetables, a tossed green salad, and some chocolate cake. thoughts? what are you making? what are doing for the holiday? or the holiday you and your family celebrate.
now as far as the cookies and the presents go. . .i am inspired! i am so freaking excited to watch my almost two year old freak the freak out on christmas. santa is bringing some real winners this year. i can feel it. kids make gift giving SO MUCH BETTER. kids make everything SO MUCH BETTER.
sidenote: hendrix threw a mini tantrum in trader joe's yesterday. but a really good tantrum. a good tantrum, you ask? hendrix was begging me to open the spinach bag so he could have some. i told him we had to buy it and take it home. he kept screaming MOM, MOM, MOM, and shoving the bag in my face. other mothers were looking at me like i was some sort of messiah. it was great. and one of my most proud moments as mother, so far. i'm done bragging now.

fresh, local food + grocery lists + minestrone

clementine's p+p is really excited to be offering weekly veg box subscriptions to our residential clients. ever wanted to be part of a csa, but were worried about using all the veggies? or maybe you don't like all veggies? or the flat rate was too much of an expense? at clementine's, you can choose how much and what kind.... clementine's p+p's veg box is $165 per person for the season. that's only $7.50 a week!! just email us at clementinespandp@gmail.com for a subscription form and growing list. what a great christmas gift to give. or better yet, receive.

did you know that clementine's p+p also provides meal + grocery planning. our clients have the choice of receiving anywhere from 3-7 dinner recipes a week with printable grocery lists. only have 25 minutes to prepare dinner? and a picky 3 year old? no problem. you tell us what the specifics are and we'll find the recipes, write your grocery list, save you money, and time. and possibly your sanity. look over there in the right hand margin. . .pick the plan and email us at clementinespandp@gmail.com to sign up! all for about $3.50 week!

here's a freebie for you:
i love this twist on the traditional minestrone. it is so colorful, versatile, and delicious! don't have butternut squash? use potato. don't like yellow squash? use green beans or zucchini. you can use kale or swiss chard instead of cabbage, too. cannellini beans, pinto beans or chickpeas would work in place of the kidney beans, as well. get creative and make some soup for lunches this week!

anna's minestrone
3 T. olive oil
1 onion, chopped
3 carrots, peeled and chopped
1 -2 celery stalks, chopped
1/4 t. red pepper flakes
1 t. minced fresh rosemary or 1/4 t. dried
coarse salt and pepper, to taste
1 can (14.5 oz.) diced tomatoes, drained
1/2 butternut squash, peeled, seeded, and chopped
1/2 lb. shredded green cabbage
1 can (15 oz.) kidney beans, rinsed and drained
2 c. yellow squash, chopped
1 c. green peas, frozen
1 minced garlic clove
shredded parmesan for serving
in large pot, heat oil over medium - add onion, carrots, celery, red pepper flakes, rosemary, s&p (to taste) - cook until onion begins to turn golden (5-8 mins.) - add tomatoes, cook 1 minute - add butternut squash, cabbage, beans, and 7 c. water - bring to a boil and stir in green beans - reduce to a simmer and cook until all veggies are tender (15 minutes) - stir in peas and cook 5-10 minutes - season with s&p, stir in garlic - serve with parmesan on top - enjoy!

eating light + thanksgiving

my weekly menu this week and probably for next week is pretty light. with the impending deliciousness of thanksgiving and holiday parties i know i gotta do it this way. or my gut will pay. big time. some things that are on the menu are fruit smoothies, homemade granola, vegetable lo mein, salmon, and quinoa quesadillas.
thanksgiving it at our house this year. yum! i am in charge of the turkey, ham, mashed potatoes, gravy, and dessert. i am making pumpkin pie, chocolate chip pecan pie, pear crostata with figs & honey, and applesauce chocolate chip cake. double yum!
see what i mean about eating light the rest of the days?

mise en place

while i listen to hendrix ransack his room prior to falling asleep in a heap of exhaustion, i thought i'd write a quick post about using the most of your time when it comes to preparing dinner. i am such a huge fan of the crockpot and braising because it allows me throw something together when hendrix is playing independently or taking a nap. i also am a huge advocate for meal planning and basing your grocery list off that plan. however, i have been reading a lot about preparing meals beforehand either in sections or to refrigerate/freeze for later use. so, this week, i am going to give it a go. when i get off this computer, i am going to assemble our vegetarian lasagna for dinner tonight, prepare the two parts of the shepard's pie for wednesday, make granola for snack times this week, and make/freeze a quiche for a breakfast later this week. i think this type of preparation only works when you are feeling especially super mommish, your kid sleeps in &/or goes to bed early, or you had too much caffeine. but, hey, when the opportunity presents itself. . .go with it.