Saturday, May 30, 2009
Friday, May 29, 2009
Friday: Potato Leek Soup, Taste of Oregon Cook Book
Saturday: Curried Lentil Soup, no recipe I'm going to wing it
Sunday: Some friends from church are having me over for dinner
Monday: Italian Sausage Spagetti (my own recipe) and salad
Tuesday: I have meetings till 9 so it's left over spagetti in between
Wednesday: My Dad's birthday dinner
Thursday: Teriyaki Chicken, baked potato and salad, again I'm winging it
Friday: Chicken Fried rice and steamed Asian greens, again winging it
Next week I'll try to do more recipe research. Now I'm still too tired. Mr. P left at 4 am thursday morning and I woke up at 3 with him then drove 2 hours at 4am to get home and get ready for work. Then after working from 7-5, I made my sister dinner and sat through her senior awards ceremony. By 9:30 I was so looking forward to bed but Jess wanted to enjoy her last night without pain so we went and got frozen yogurt and watched a movie. I finally went to bed at midnight. Now I'm going to take a nap. As always I will happily pass along any recipes.
Thursday, May 28, 2009
This past weekend while we were in Portland I got a rare and highly coveted shopping treat: a pass to the Nike Employee Store! Nike's headquarters are in Beaverton, Oregon which is just outside of Portland, Oregon. Besides the Nike Campus which houses corporate offices and state of the art gyms, courts, bike paths etc, there is an employee store. I've been to a few other employee stores before and usually they have good deals but aren't that different from an outlet. Not the case with Nike. This employee store has 50% off of brand new Nike work out clothes, shoes, apparel, accessories and sporting goods. Needless to say it was fairly amazing. My mother-in-law got the pass and let Mr. P and I have it, which was very sweet of her to begin with, but then she gave me birthday money in advance to spend there. Here's what I got on my Nike shopping spree:
Inspiration Nike Tee shirt to wear in the 5K on Saturday (also matches blue running shorts
Oh and I also got socks. Now for the exciting part. The value of these goods: $354 What I paid for these goods: $177 Now I am all set for my 5k race on saturday. I don't know about the rest of you, but I'm pretty sure I run better when wearing cute-matching running clothes.
Wednesday, May 27, 2009
Today I drive Mr. P back up to Portland to ship out and by Friday I should be back to a normal blogging schedule.
Wednesday, May 20, 2009
1 lb asparagus, woody ends snapped off
1 piece celery, finely chopped
1 medium onion, chopped
1 leek, chopped
1 quart chicken stock or vegetable stock
some olive oil
salt and pepper
good crusty bread like ciabatta
To prepare leek remove green tops and discard. Cut leek in half and slice. Place in large bowl of cold water and use your fingers to wash the leek well. Let it sit 10 minutes then remove leek with slotted spoon onto paper towel. The reason for this is leeks grow in really sandy soil and a lot of the sand and dirt works up into the leek. Letting the leek sit in cold water the sand falls to the bottom.
Remove the nice tips off the asparagus and set aside. Chop the stalks.
Heat the olive oil in pot. Add celery, onion, and leek. Cook on medium heat for 10 minutes stirring frequently till soft. Add the asparagus stocks (not the tips) and the broth. Bring to a boil, lower to simmer, cover and simmer for 20 minutes.
Transfer soup to a blender or food processor and puree till very smooth. Return to pan. Season to taste with salt and pepper (it needs kind of a lot of salt and pepper just keep tasting till it tastes right). Bring back to boil, add tops of the asparagus that were set aside. Simmer for a few minutes till tender. While soup is simmering toast some bread in oven. Serve soup with bread.
*optional: poach some eggs and serve each bowl of soup with a piece of bread and an egg on top. Mr. P liked this a lot. I thought the soup was so good on it's own I just ate it with the bread.
Chicken Fried Steak with Mashed Potatoes and Gravy (from my Dad )
*This recipe is less healthy but worth it for a special occasion. It's one of Mr. P's favorites and he wanted it before he leaves. It's a family recipe. My Dad learned how to make it at Camp Baker, the boy scout camp he went to every summer. The secret to is in the gravy and not skimping. I think there are some foods that you can't try to make healthy or low fat and this in one of them. This recipe isn't difficult but it is a little time consuming. A good weekend dinner.
4 pieces of Round steak
milk (you can use 2% or 1% but don't try skim
6-7 Yukon gold potatoes
some more butter
carnation canned milk
Pound steak with meat mallet until they are thinner and larger and look pretty beat up. Heat olive oil (a good amount) in large skillet about med-high. They should grow by a good inch. Get out two pie plates. In one but a bunch of flour and break crumbs, fairly equal amounts, and salt and pepper. In the other beat two eggs and add a splash of milk. Dredge the meat in the egg then the flour then place in skillet. Let the meat brown a few minutes on each side then turn heat down to med low and let cook 20 minutes turning frequently. Make sure you don't burn the meat. The drippings in this pan make the gravy and if you burn it you can't make good gravy. Pre-heat oven to 350.
While meat is cooking peel and chop your potatoes. Bring water to boil for those. Bring to boil and turn town a bit.
After 20 minutes knock off a little of the breading from the meat and transfer the meat to a baking sheet and throw in the oven. To the skillet add a pat of butter or margarine. Once melted add some flour. Be careful not to add too much flour just 1-2 TB is good. Mix flour and fat well then slowly start adding milk stirring constantly. Let milk thicken then add a little more and so on until it's a good gravy color, not white but not brown. Turn heat down to medium low and cook 20 minutes stirring frequently. If it gets too thick or too dark a little more milk.
When potatoes are done drain well and add 3 Tb of butter or margarine. As you mash add canned milk until you have the right consistency. You shouldn't add more than a few TB of the milk. Add salt and pepper to potatoes and keep warm.
When gravy has cooked 20 minutes taste and add salt and pepper to taste. If it tastes too bland try adding more salt. Careful not to make it too salty but the salt brings out the flavor of the gravy.
I like to serve this with steamed pees, it just seems to go.
Monday, May 18, 2009
Cold beer on the porch
The crazy 4th of July family BBQ with my many many cousins (seriously, I have like 20!)
Riding horses with my grandfather on the ranch
Summer wedding receptions
The Family camping trip
What are your favorite things about summer?
Friday, May 15, 2009
Friday: left-over Chinese take out from last night
Saturday: Indian food with friends from Church at local Indian Restaurant
Sunday: Creamy Asparagus Soup topped with crusty bread and poached eggs from Jamie Oliver, Jamie at Home
Monday: Chicken Fried Steak with mashed potatoes, gravy and salad (I learned the recipe from my Dad, he learned it at Boy Scout camp yet it is the best, so good!)
Tuesday: I have a meeting so left over steak for Mr. P
Wednesday: Dinner at my Dad and Step-Mother’s, a family farewell for Mr. P
Thursday: English Onion Soup, from Jamie at Home, with Teriyaki Steak appetizers from the Taste of Oregon Cookbook, and Salad with homemade dressing
*cookbook note: if you live in the Pacific Northwest and haven't read the Taste of Oregon Cookbook it's a must. It was put together in the 70's by the Junior Leaugue or something like that and it has a lot of great local favorites, dishes from restaurants and seasonal recipes using local food such as Salmon, apples, hazelnuts (which are actually called filberts here) and cranberries. My favorite part however, is all the pioneer facts and recipes scattered throughout. Many of my childhood favorites are found it this book like Taco Casserole, Italian swiss steak, terriaki appetizers, potato soup, and wild strawberry pie.
Wednesday, May 13, 2009
It’s actually a little bit of a funny story. You see, Mr. P never mentioned that he wanted to join the military the entire time we were dating or engaged. To be fair he didn’t really know himself. But a mere 6 weeks after we got married Mr. P announced he wanted to become a Judge Advocate in the Marine Corps. I knew absolutely nothing about the military or the Marines or what this would mean for our life. I don’t come from a military family and I didn’t know anyone in the military. The only reference point I had was that I have seen A Few Good Men many times. Mr. P could tell me all sorts of things about what it would be like for him and his career but he knew nothing about what it would mean for me, except he thought we’d probably move around a lot. I was like, "You want to what!!!!!????"
This is how I came to discover blogs. I mean, I knew of blogs but I had never read one. To find out about the military life I started reading military wife blogs. I’ve also read some books such as: Today’s Military Wife, 5th addition and Army Wives.
Throughout this year I have been adjusting to our future in the Military. And now that it’s getting closer I am finding myself getting excited. Not necessarily excited to be without my husband all summer, but excited to see him achieving his dreams.
Tuesday, May 12, 2009
Thursday, May 7, 2009
Tuesday, May 5, 2009
These two Lauren found and emailed me so I’m not sure where they are from
This one we found on Blue-Eyed Bride’s blog (which we love):
One of my favorite things about this wedding is the elegance. I loved my wedding but I wouldn’t describe it as elegant. It was beautiful but the reception was in a barn so elegant isn’t quite the right adjective. But Lauren’s wedding is full of classic elegance. The brides-maids dresses are beautiful black strapless chiffon dresses.
And these are my shoes.
Both the dress and the shoes are from the White/Black store.
Well that’s all for today but I’m sure there will be more fun wedding notes to come.
Monday, May 4, 2009
Polenta-encrusted Fried Chicken with a sweet corn mash, fried bananas and a tomato relish
It was delicious and very fun to make. Although, definitely not a weeknight dinner, it took me an hour and a half start to finish.
Friday, May 1, 2009
This morning I made my weekly menu and grocery list. I like to make my weekly menu on Friday mornings while I’m having my coffee. Because I only work half days on Friday’s I can go to the grocery store after work and be all set for weekend of cooking. I’m so excited about this week’s menu I though I’d share.
Friday: Pasta al Tonno (This is a classic Italian pasta dish my cousin picked up when she was studying abroad in Italy. It has Italian tuna packed in olive oil and capers)
Saturday: Dark and sticky stew from Jamie Oliver’s, Jamie’s Kitchen
Sunday: Polenta encrusted fried chicken with sweet corn mash, fried banana’s and tomato relish, also from Jamie’s Kitchen
Monday: Pasta with prosciutto and fresh peas from Martha Stewart, Everyday Dinners
Tuesday: Sloppy Joe's with baked sweet potato fries, also from Everyday Dinners
Wednesday: left over stew because I have meetings till 6 and youth group at 7
Thursday: Tacos with left over Sloppy Joe meat
Do you make meal plan’s or menu’s? Who’s your favorite chef? I’d love to hear from anyone reading out there. Happy Friday!