Week of July 12, 2009

My menu planning has slipped lately as we've been so busy (and lazy at the same time) with our new summer schedule. NOT that I'm complaining! Sitting back with a cold beer or glass of wine while throwing some burgers on the barbecue is a great way to spend my evenings, for sure.

We have a couple of the Things' cousins visiting this week so I have some good meals planned.

Sunday: Fajitas (on the barbecue)
Monday: Grilled Salmon, roasted potatoes, grilled asparagus
Tuesday: Garlic Scape Pesto tossed with pasta, salad
Wednesday: Arugula Salad with Grilled Chicken, Corn, Tomatoes and Blue Cheese
Thursday: Pasta with Fresh Tomatoes and Pine Nuts
Friday: Freeze-Ahead Lasagna Primavera
Saturday: Strawberry Cream Cake

I have made both the S'more Cookies and Rocky Road Brownies before and they were big summer hits with kids and grown-ups alike, so I'm hoping to make these in the next week or two as we have some parties/functions/barbecues to attend.

I also have this Buttermilk and Herb Marinated Chicken on my radar possibly for next week as it looks incredibly easy and is something I could potentially see all three Things eating.

Pasta with Fresh Tomatoes and Pine Nuts
- from Martha Stewart's EveryDay Food Magazine

Coarse salt and ground pepper
2 medium tomatoes, diced
1 garlic clove
2 T olive oil
8 ounces angel hair pasta
2 T pine nuts, toasted if desired

Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic and oil in a medium bowl. Season with salt and pepper. Let stand for at least 10 minutes.

Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Week of June 14, 2009

We were out of town last weekend, and I didn't get to my menu plan as I had a horrible sore throat and didn't cook much last week. I'm hoping this week is a different story! Here's what we have planned:

Sunday: Smokey Beef Tacos
Monday: Leftovers
Tuesday: Asian Noodle Salad with Chicken and Cilantro
Wednesday: Out at Preschool Barbecue
Thursday: Cayenne-Rubbed Chicken with Avocado Salsa
Friday: Grilled Steak with Sesame Broccoli
Saturday: At a friend's for a Barbecue

Seeing as we have a ridiculous amount of rhubarb growing in our backyard, I have been on the lookout for some new recipes. I'm not a big fan of rhubarb, so if I'm going to eat it, it must be paired with another flavour to somewhat disguise the rhubarb tart-ness. I'm liking the looks of this Rhubarb Rasberry Crisp, and also the Rhubarb and Blackberry Snack Cake.

Linguine with White Clam Sauce

I found this recipe for Linguine with Clams and Bacon a few months ago and was disappointed that after what seemed like eons searching I couldn't find white clam sauce anywhere in Ottawa. So I searched around on the web a bit and tried a few things, and eventually came up with this recipe that I really loved. In all honestly, I LOVED it and thought it was possibly the best linguine with clam sauce I've ever had . . . but my non-East-Coast husband was not a huge fan of the meal. He was respectful enough to eat a plateful, though. The Things weren't instant lovers of it either, but I didn't really care.

Cuz like I said. I LOVED IT!!!

After a long visit in Nova Scotia this summer, I'll have these kids eating clams yet, mark my words.

• 2 tablespoons butter or margarine
• 1 large clove garlic, minced
• 2 tablespoons flour
• 2 6.5 ounce cans of chopped clams
• 1/4 cup dry white wine
• Milk
• 1/4 cup finely chopped parsley
• 1/2 teaspoon thyme
• Salt and pepper
• 1 pound linguini cooked al dente

Cook the linguine to al dente.

1. While the pasta is cooking, make the sauce
2. Drain clams, reserving the liquid.
3. Combine clam juice with milk to equal two cups of liquid.
4. Melt butter in a small saucepan.
5. Add garlic and cook for one minute.
6. Add the flour and cook for two minutes.
7. Add parsley, thyme, salt and pepper and simmer for ten minutes.
8. Add the clams and heat through.
9. Serve over linguine.

Week of May 31, 2009

This week is shaping up to be incredibly busy. We are heading out of town on Friday morning for a wedding in Toronto, and our weeknights are jam-packed with activities.

I received leeks this week in my produce box, and after searching I found this great recipe for Grilled Leeks (Tuesday). I'm hoping it's good as I am usually fairly mundane when I cook with Leeks . . . we are die-hard fans of the most-unhealthy Potato Leek Soup recipe in the world. I have a hunch grilling the leeks will be better for our longevity than the soup!

My mom arrives on Thursday (to generously watch the boys for us while we are away in Toronto) and I'm hoping to make my Indian Chicken recipe for her that night. I didn't get a chance to make it when I posted a few weeks ago, and I'm certain it's going to be delicious.

Sunday: Baked Spaghetti
Monday: Pasta with Shrimp and Broccoli
Tuesday: Grilled Leeks and Grilled Salmon on BBQ, Salad
Wednesday: Out at Elementary School BBQ
Thursday: Indian Chicken in Light Sauce
Friday: Out of town
Saturday: Out of town
Sunday: Out of town

Home-made Granola

I became addicted to this granola about a year ago when I started making Beth's recipe. Our family loves it, and I really enjoy mixing up the ingredients and adding new things each time I make it. It's so easy, SO delicious, and so much cheaper than buying pre-made granola.

5 cups old-fashioned rolled oats
3 cups sweetened shredded coconut
1/2 cup sliced almonds or other nuts (I often use pecans)
3/4 cup vegetable oil
1/2 cup honey
1 cup dried fruit or raisins
1-2 T ground flax seed
1 tsp cinnamon

Preheat oven to 350. In a large bowl combine the oats, coconut, flax seed, oil and honey.

Pour onto a large baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until the granola is golden.

Allow to cool, stirring occasionally. Add the dried fruit or raisins if using. Mix well and enjoy as a cereal, on top of yogurt, or with a bowl of fruit.

Week of May 24, 2009

Sunday: Linguine with Clams and Bacon
Monday: Quick and Easy Stir fry (to use up veggies)
Tuesday: Chicken and Bacon Shish Kabobs
Wednesday: Roast Chicken with Lemons and Fennel
Thursday: Strawberry Goat Cheese Salad, sandwiches
Friday: Pizza - daddy is out of town
Saturday: Something easy and fun while daddy is away

Looking for some good sweet potato recipes? We've had a lot lately so I've been searching for some good and fun recipes. Ontario Sweet Potato growers offer a huge list on their web site.

I also found this recipe for Turkey sliders with avocado and tomato when I was browsing this weekend, and I hope to try it one night soon.

Savoury Sweet Potato Sticks

For more What's Cooking Wednesday, visit Shan at Tales from the Fairy Blogmother . . .


I found this recipe on the back of a box of Rice Krispies . . . oh, yes I did!! I made them spur of the moment last week, and what a hit.

They were FABULOUS. Tasty, crisp and melt-in-your-mouth good. They will definitely be frequenting our dinner table in the future.

Savoury Sweet Potato Sticks

• 3 medium sweet potatoes
• 3 cups KELLOGG'S RICE KRISPIES cereal, crushed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup all-purpose flour
• 4 egg whites
• 4 tablespoons water

1. Wash sweet potatoes (or peel if desired). Cut lengthwise into 1 cm (1/2-inch) slices. Cut slices into 1 cm (1/2-inch) sticks.
2. In large plate or shallow pan, mix together crushed cereal and seasonings. Place flour on second plate. In medium bowl, beat egg whites and water.
3. Coat potatoes with flour, shaking off excess. Next dip in egg mixture, then coat with cereal mixture. Place in single layer on a baking sheet.
   
4. Bake at 400 degrees for about 25 minutes or until lightly browned. Serve hot with salsa or roasted garlic mayonnaise if desired.