Sunday, October 4, 2009

Menu Plan Monday


Monday ~ Spaghetti Tacos...Isaiah keeps asking for spaghetti taco's you know like from ICarly, so I'm making them for him, spaghetti for the rest of us! LOL
Tuesday ~ Beef Bourguignon (new recipe for me)
Wed ~ Teriyaki Chicken
Thursday ~ Crock Pot chicken Pot pie (new recipe for me)
Friday~ Green Bean and beef tater tot casserole

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Julia Child's famous Beef Bourguignon (sort of)


3 pounds beef roast, or beef stew meat
6 slices bacon--no need to cook
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
and a dash or 2 of:
•dried thyme
•ground rosemary
•dried basil
•dried oregano
2 cups red wine (you can use non-alcoholic if you wish)

The Directions.

Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.

Serve with whipped mashed potatoes, and a ladle full of crock juices.



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Teriyaki Chicken

INGREDIENTS (Nutrition)
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs




DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

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Filling:
--2 chopped up skinless chicken thighs or breast halves (raw, but chopped up)
--1/2 cup chopped carrots (these were fresh, but frozen would work)
--1/2 cup frozen corn
--1/2 cup frozen peas
--1/2 t marjoram
--1/2 t thyme
--1/2 t celery seed
--1 t onion powder
--canned cream-of-something soup (or see homemade alternative down below)
--2 T low fat milk

Homemade Soup Alternative:
make a roux on the stove top with the butter and flour, then whisk in the other ingredients.

--1 T butter
--3 T flour (Pamela's or other GF baking flour)
--1/2 cup low fat milk (I used soy)
--1/2 cup chicken broth
--1/4 t salt
--1/4 t black pepper

Biscuit Topping:

--2 cups biscuit mix (I used Bob's Red Mill biscuit mix. I much prefer Pamela's but my favorite store has been out of it for a few weeks)
--1/2 T white sugar
--1/2 cup melted butter (that's a whole stick)
--3/4 cup low fat milk (stick with 2% or lower; I used soy)

The Directions.

I'm already tired of typing. This is a long one. Sorry.

I used a 4 quart crockpot for this recipe. There really wasn't too awful much filling---I used what I had on hand, but if you have a large family or would like leftovers, I'd double the filling.

Spray crockpot with cooking spray. Chop up the chicken and put it into the crockpot. Dump in the vegetables. Add all of the spices. Stir in the cream-of-something soup and add 2T of milk to the can, squish it around to get all the good stuff out of the can, and pour in the rest. Stir well.

In a mixing bowl, make up the biscuit topping. The dough will be pretty playdoughy, and I pretty much mixed it with my hands. Spread the dough on top of the chicken and veggie mixture.

Cover and cook on high for 3-5 hours, or on low for 6-7. This is done when the biscuit topping is golden brown, and is hard to the touch in the middle. I cooked ours on high for 4 1/2 hours, and it got a bit too crunchy on the very edges.

If you find that your crockpot seals really well and you have a bunch of condensation building up, you can prop open the lid with a wooden spoon or chopstick. I tried the paper towel trick with this dish, and wasn't impressed. I laid a double-layer of paper towels over the top of the crock, then put the lid back on. The condensation made the paper towels really wet, and they drooped into the food. Also, when I took off the lid and then removed the towels (they were very wet and very hot) I got a blast of steam on my hand that hurt. I'm going to stick with venting with a chopstick.

3 comments:

Bridgett said...

I just love these recipes. YUMMY.

Bernadette said...

what a good idea to write down all your recipes for the week!

BTW...I've heard about this spaghetti taco, do you really make it..and how?! my kids would go nuts if I made that for dinner ;)

Welcome To My World said...

Bernadette, I am really going to make it, I never have...but Isaiah keeps asking for them, and I keep putting them off, so I finally decided to just put it on the menu! I'm just making spaghetti, the reg way, nothing fancy cook up noodles and add jar sauce and ground beef...I bought a box of corn hard shell tacos, gonna fill them up w/ the spaghetti, and hope they are as good as they think they'll be lol...I myself will just be eating spaghetti tongight, although I'm going to try a bite just to see what they taste like! lol