Well, tonight we had leftovers and/or nachos - mostly the kids picked nachos and hubbie and I enjoyed some leftovers. Here is my plan for the rest of the week:
Monday: Broiled Chicken a la Diable* (a mustard and breadcrumbs sauce), Gratin Dauphinois* (scalloped potatoes), and broccoli
Tuesday: leftovers from Monday
Wednesday: Crockpot Cabbage Casserole, sausage, and corn bread
Thursday: Fish Poached in Wine*, saffron risotto, and green beans.
Friday: homemade pizza
* These recipes from from Mastering the Art of French Cooking by Julia Child:
More menu plans at OrgJunkie.com!
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Sunday, January 4, 2009
Crockpot Cabbage Casserole
Serve this with sausage and corn bread and you've got a nice meal! Serves 6.
1 large head of cabbage, chopped
2 c water
1 T salt
1/3 c butter
1/4 c flour
1 tsp salt
1/4 tsp pepper
1 1/3 c milk
1 1/3 c shredded cheddar cheese
Cook cabbage in saucepan in boiling water and salt for 5 mintues. Drain. Place in slow cooker.
In saucepan, melt butter. Stir in flour, salt and pepper. Add milk, stirring constantly on low heat for 5 minutes. Remove from heat. Stir in cheese. Pour over cabbage.
Cover and cook on low for 4-5 hours. Can be made ith cauliflower instead of cabbage.
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1 large head of cabbage, chopped
2 c water
1 T salt
1/3 c butter
1/4 c flour
1 tsp salt
1/4 tsp pepper
1 1/3 c milk
1 1/3 c shredded cheddar cheese
Cook cabbage in saucepan in boiling water and salt for 5 mintues. Drain. Place in slow cooker.
In saucepan, melt butter. Stir in flour, salt and pepper. Add milk, stirring constantly on low heat for 5 minutes. Remove from heat. Stir in cheese. Pour over cabbage.
Cover and cook on low for 4-5 hours. Can be made ith cauliflower instead of cabbage.
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Friday, January 2, 2009
Black-eyed Peas and Sausage
This is a dish I made up last night and it was just wonderful! Easy to put-together, a one-disher (well, except for the rice), warm and filling...and cheap.
1 lb bag of dried black-eyed peas (or 4 cans of cooked, but dried are easy and cheap)
1 small onion, chopped
2 stalks of celery, sliced
butter or oil to cook the onions and celery (about 1 - 2 Tablespoons)
1 lb or so of italian sausage (I get "sweet" italian turkey sausage)
1 can of tomato paste
salt, pepper, cayenne to taste
4 cups of cooked rice
Soak the dried peas overnight in 7-8 cups of water in a seperate bowl.
In a large stock pot or dutch oven, melt your butter/warm your oil and saute the onions for a minute. Salt the onions to "sweat" them out a bit and then toss in the celery. Cook it all until just soft. Pour in your beans and the soaking water in to the pot.
Bring the pot to a gentle boil. Add the tomato paste, stirring well to make a nice sauce. Throw in your sausage and cook everything for 20 minutes or 30 minutes. You can put the sausage in whole or cut it up. If you you cut it up first, you should throw it in towards the end so it doesn't overcook.
Season to taste and reduce heat to a very, very gentle simmer to keep it warm with the flavors meld a bit more. If cooking in a dutch oven, put the pot in a warmed oven rather than keeping it on the stove top if you wish. I warmed my oven to 250 and then turned it off when I put the dutch oven in.
Serve it over warm rice and you are set to go! This will serve a crowd or a family of 5 for dinner and lunch the next day...and then some. Since this is a new dish to me (and I made it up), if you have any suggestions please leave me a comment.
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1 lb bag of dried black-eyed peas (or 4 cans of cooked, but dried are easy and cheap)
1 small onion, chopped
2 stalks of celery, sliced
butter or oil to cook the onions and celery (about 1 - 2 Tablespoons)
1 lb or so of italian sausage (I get "sweet" italian turkey sausage)
1 can of tomato paste
salt, pepper, cayenne to taste
4 cups of cooked rice
Soak the dried peas overnight in 7-8 cups of water in a seperate bowl.
In a large stock pot or dutch oven, melt your butter/warm your oil and saute the onions for a minute. Salt the onions to "sweat" them out a bit and then toss in the celery. Cook it all until just soft. Pour in your beans and the soaking water in to the pot.
Bring the pot to a gentle boil. Add the tomato paste, stirring well to make a nice sauce. Throw in your sausage and cook everything for 20 minutes or 30 minutes. You can put the sausage in whole or cut it up. If you you cut it up first, you should throw it in towards the end so it doesn't overcook.
Season to taste and reduce heat to a very, very gentle simmer to keep it warm with the flavors meld a bit more. If cooking in a dutch oven, put the pot in a warmed oven rather than keeping it on the stove top if you wish. I warmed my oven to 250 and then turned it off when I put the dutch oven in.
Serve it over warm rice and you are set to go! This will serve a crowd or a family of 5 for dinner and lunch the next day...and then some. Since this is a new dish to me (and I made it up), if you have any suggestions please leave me a comment.
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