Happy Belated Thanksgiving! I hope the past week has been filled with good food, great laughs, and wonderful memories :) I am grateful to say that the Reynolds' family had a lovely time with our visiting family members; no great catastrophes in the kitchen or otherwise. Phew!
However modest our feast was, I was one busy momma. As a result, I didn't get to post last week's recipes. Let's leave it to say there was a whole lotta poultry involved, and a special treat to chinese take-out (Thanks Mom and Dad!). Now the left-overs are gone, or put in the freezer, and we're moving into December. I've been able to stay pretty true to the experiment. I've only bought fresh fruit so far, but I appear to have underestimated my store of ground beef and onions. I'll be replenishing those items this week, and thankfully they're both on a really good sale at the store. Good timing, eh? Overall, the freezers and pantry are looking leaner, which is actually a good thing with our pending transfer. 1 month down, 2 more to go!!
So, my menu and recipes for this week are:
Sunday-Turkey and Dumplings
Monday-French toast, eggs, and home-canned fruit
Tuesday- Tomato Chicken Rice with veggies and salad
Wednesday-Church
Thursday-Salmon 'helper' (Tuna helper made with canned salmon) and roasted garlic brussel sprouts
Friday-Bistro Chicken Twist
Saturday-Deep Fried halibut and fries
Turkey and Dumplings
8 cups of turkey or chicken broth (I made mine using my turkey carcass)
1 minced/pressed clove of garlic
2 cups chopped or shredded chicken or turkey meat
Salt and Pepper to taste
Bring all of this to a boil, and drop in spoonfuls of dumpling dough (Reserve the scrapings on the side of the bowl). Boil 3-4 minutes. Flip dumplings and boil 4 minutes or so until dumplings are done. Now at this point, my friend adds a can of cream of chicken soup for more flavor and creaminess. I add just a tablespoon or two of milk to the dough mixing bowl, and scrape the remaining dumpling batter down into it. I mix it up into a thin roux and add to the pot. Stir in for creamier color and slightly thicker broth.
Dumping recipe:
2 cups flour
1 Tbsp and 1 tsp baking powder
1 c milk
1 tsp salt
Tomato Chicken Rice with Veggies
Cook rice as directed on package, but add tomato-chicken bouillon cubes (dissolve in water-1 per 2 cups water). You can find this bouillon on the hispanic foods aisle of the grocery store. It's made by Knorr and is in little yellow and green packages. In a saute pan, add 2 tbsp olive oil. Throw in a cup of diced chicken. Cook until heated through. Add 1/2 diced onion, 1/2 c diced celery, and 1/2c diced carrot. Once rice and veggie mix is heated through, combine by tossing gently.
Bistro Chicken Twist
This is a Pampered Chef recipe from their Stoneware Inspirations book. It's one of my all-time favorites, and looks so fancy for such minimal effort. You can see a picture-and get the recipe here: http://networkedblogs.com/baqZW
Just scroll down to Bistro Chicken Twist. Enjoy!
Deep Fried Halibut
We like to fry our halibut in a panko mixture. It gives it a lighter, crunchier texture than tempura, and doesn't seem to sit so heavy in your tummy! I chop my 'but into 1" cubes, and dredge through a series of paper plates filled with a)dry bisquick powder, b) 2 beaten eggs that have been sprinkled with old bay seasoning, and c) dry panko crumbs. Fry in vegetable oil heated to 350 until golden brown (about 5 minutes).
In between all of these meals, we'll be doing various holiday baking projects. My goal is to do a post shortly with some of our family faves. Hopefully they'll encourage you to take advantage of this festive, chilly time to whip up some heartwarming goodies.
Have a great week, and Merry Christmas-time!!
Blessings,
Hillary at Home
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