Monthly Menu Plan

Remember the challenge to eat at home? Well here's a back-to-school stab at it...

School is gearing up and I don't want to get caught without a plan. Even before we had a baby in the house, it was tough to spend 100% on school and still keep the house in order and dinner on the table each night. Often times if we didn't plan ahead, we ended up at a fast food place or eating frozen stuff and junk foods at lunch time. Peanut-butter jelly sandwiches are nice in a pinch (or peanut-butter pickle sandwiches like my daughter enjoys), but not every weekday! It's nice to write down a month's worth of meals on a blank monthly chart to keep on the fridge or in your school/day planner. Then you won't be stuck asking yourself and the kids, "What's for lunch?"

I made a generic monthly meal plan and I'll see how it goes over as school begins. We're going to start on Week #1 even though it is July 19th tomorrow! That's the beauty of non-labeled and generic print-outs. You can even make a plain grid on notebook or scrap paper for this. It is just a brainstorm meal planner - and you don't have to do it in order. Use a highlighter and just highlight the meals you eat or cross them off. Then you can pick something you like in the morning and have it ready to go that night. It also keeps you aware of what you'll need to buy at the grocery store.

Here's our first week of our 5-week Monthly meal-plan. I'll post each week on Monday.

Week 1:

Sunday Breakfast : Cereal
Sunday Lunch : Jason's Deli (our one meal out for the week)
Sunday Dinner : Cookies & Icecream at small group (probably a protien snack, too)

Monday Breakfast : Bagel & Cream Cheese
Monday Lunch : Soup
Monday Dinner : Enchiladas, Spanish Rice, Refried or Black Beans

Tuesday Breakfast : Oatmeal
Tuesday Lunch : Grilled Cheese & Tomato Soup
Tuesday Dinner : Mesquite Grilled Fish, Basmati Rice, Green Beans

Wednesday Breakfast : Cereal
Wednesday Lunch : Peanut Butter and Jelly (or pickle), chips, pickle
Wednesday Dinner : Spaghetti and Meatballs (Daddy cooks), salad, tea

Thursday Breakfast : Blueberry whole grain waffles with maple syrup, milk, applesauce
Thursday Lunch : Fishsticks, whole grain mac-n-cheese, frozen peas
Thursday Dinner : Falafels, hummus, pita or naan, Lebanese cucumber-tomato salad

Friday Breakfast : Cheese toast, chocolate milk
Friday Lunch : Speedy chicken nachos, sour cream, Coke
Friday Dinner : Grilled burgers, frozen french fries or hashbrowns, baked beans

Saturday Breakfast : Donuts (once-a-month treat), milk
Saturday Lunch : Snacky stuff - fend for yourself
Saturday Early Dinner - "Linner": Bada-bing Chicken, Lemon-Roasted Potatoes, Greco-style Feta-Orzo Pasta


The next step is making sure there are ample snacks in the house. I'll be posting a snack list later this week. I'm probably going to print it out and put it on my refrigerator, too. That way the kids aren't always asking me for cookies, chips and candy when they get hungry. Maybe I can have them do two days of healthy snacks and then a sugary snack on day 3 as a reward.

We've been eating way too much fluff lately. Morgan even found a box of Girl-Scout candy in her closet from Christmas (sealed) that she opened and we ate all of it this week! Ick! No wonder the scale hasn't been very nice lately. Breastfeeding or not, there's just no excuse for candy and cookies and cokes almost every day!

Share your menu and snack links with me! I'd love to read what you are planning for school-time meals, lunches and snacks!


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Menu Plan Monday: Beginnings

So it has been a while since I've been really active in this blog. Pregnancy and bed rest usually cut in to a girl's kitchen-time. Getting casseroles brought over by friends during your postpartum days is enough to spoil you away from the kitchen for quite some time, too. We got in the habit of eating out fast food when the casseroles stopped. It wasn't until a month after the baby was born that I actually cooked a meal. I heart my homeschool and church friends!

Now that I'm back in the cooking mode, I figured I would start posting menu plans on Mondays to keep myself accountable. It wouldn't hurt to have them typed up so I can post them on the fridge.

Not only is cooking at home a healthier choice, it is a financially wise choice, too! These days when the banks are failing, the economy is diving and jobs are shaky... it is always good to save money in areas where you CAN. Eating at home is WAY cheaper than eating out. If you do the math, it will astound you. Even fast food like McDonald's, if it doesn't send you to the ER with cardiac arrest over those delicious fries, it will be the hole in your wallet. My mom says she went to a seminar where the lady told the audience they didn't deserve to eat out if they had outstanding debt. Eating out is a luxury (never thought of Chick-Fil-A as a luxury, but I'm listening...). Since I'm BENT on getting out of debt in the next year or so, I have decided that eating out is going to have to go away for a while.

I pulled out the paper and pencil and began my pantry inventory Saturday night. By Sunday after church the kids and I had a two week plan written down. I'm not one of those domestic types that was born kitchen-organized. I have to work at these things. Having been spoiled to eating out most of my life (Houston is the restaurant capitol of the USA and I lived there many years), I don't like a one-week menu that stays the same. We have to have some variety... and casseroles only go so far to making my man happy. There has to be some TLC in our menu to make our picky eaters happy - or we'll all end up going out again. That being said, my menu is not a fix-it-and-forget it type of list. Truth be known, I don't even know how to work my crock pot (shhhh!). I burned some oatmeal-thing in it and then put it back in the pantry to collect dust and mason-jar lids.

I can throw one or two casseroles a month in to our menu; there's nothing wrong with them... IF (big IF) I can pass them by my husband! Me and the kids are not as picky and we aren't above consuming beef franks or fish sticks on a weekday for a quick lunch. We eat cheap frozen foods to save time too often (*blush*). You'll be amused at the differences in lunch verses dinners at our house. Lunch is when Daddy is NOT here. He won't eat 'junk' foods. He has granola bars and bottled waters for lunch most days at work so he can work through and get more done. We kid him that he eats bird food.

Have a look at what we came up with for our first week back to menu planning after the baby. Amazingly we stuck to it on day one! That's nice. At least something went as-planned today!

* The slashes ( / ) indicate that someone had different items than someone else (mom has tea, kids have water - etc.)

MONDAY
Breakfast: Cereal
Lunch: Soup, crackers, fruit cocktail, soda/tea
Snack: Trail mix, chocolate, cheese stick, water
Dinner: Rotisserie Chicken, green beans, Rice-a-Roni, buttered bread, water
Dessert: Cookies/Apple Tarts

TUESDAY
Breakfast: Kashi instant oatmeal, juice, water, kiwi slices
Lunch: Breaded chicken, mac&cheese, peas, tea/soda
Snack: Trail mix, sherbet, cheese stick, water
Dinner: Roasted chicken, stuffing, sweet potato casserole, broccoli-rice casserole, tea
Dessert: Ice cream or cookies

WEDNESDAY
Breakfast: Shakes (Isogenix), waffles, eggs, turkey bacon
Lunch: PBJ sandwiches, pickles, chips, soda
Snack: Crackers & cheese, chocolate, water
Dinner: Lasagna, salad, tea
Dessert: Home made cookies

THURSDAY
Breakfast: Cheese toast, chocolate milk
Lunch: Frozen dinners, yogurt and frozen berries (oat topping)
Snack: Trail mix, chocolate, cheese stick, water
Dinner: Enchiladas, beans, rice, tea
Dessert: Cookies

FRIDAY
Breakfast: Shakes (Isogenix), cereal, banana, water
Lunch: Sack Lunch (sandwiches/chips/pickles/cookies)
Snack: Trail mix, chocolate, chips, crackers, water
Dinner: Fried rice, sesame-chicken-fingers
Dessert: ?

SATURDAY
Breakfast: Cereal, water
Lunch: Sack Lunch (see Friday)
Snack: Finish up Friday's car snacks
Dinner: Out (affordable restaurant)
Dessert: ?

SUNDAY
Breakfast: Cereal, water, coffee
Lunch: Sack Lunch (see Friday)
Snack: Finish up Friday's car snacks
Dinner: Fast food on the way home
Dessert: N/A

Hope we can stick to the plan for the rest of the week (and for the rest of this YEAR). If we cancel our weekend trip, we might be adding in a few meals on the "Sack Lunch" days. I think we have enough food in the pantry and freezer to wing-it for a few days.

Stay tuned for our menus each week if you are a menu-loving kind of mom. I enjoy seeing what others are eating. It gives me ideas to put on our upcoming weeks. Just recently I saw a friend make a bagel and cream cheese for lunch and it sounded really good! Then I got a "bagelini" at Jason's Deli last week with guacamole and pico on it. What a great way to use up turkey lunch meat! I had never really thought about using bagels for lunch. Now I have some in my freezer!

Leave me your links in my comments box and I'll come see your menus!


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Technorati Tags: menu, meal, eating out, food, saving money, recipes, homemaking, kitchen, cooking, menu+planning, eat

Owl Baby Shower and Bee's Berry Punch

"Whoooo doesn't love a baby?" That was my baby shower theme. These are the photos from yesterday's festivities - and YES, I got my cupcake... but was not impressed with the fact that it didn't start my labor like I had hoped. See that little finger indentation on the icing? That's my friend Ammie's little girl's mark. Party tip: make sure you watch the little ones if the cake is out on the counter!



Morgan was wearing her 'inspiration' shirt - complete with the little bird and branch that is very similar to what we'll be painting on her wall. I tried in the last two weeks to get the energy up to go paint the murals in the baby room, but it wasn't meant to be. There will be plenty of time for that later, I hope.



Decorating with owls was quite fun. The theme was expanded on with birds nests, ribbons and eggs. I used some older owls I have collected over the years - including this Avon owl that I've had since I was a wee little girl. We gave him a pretty new collar and he stood watch over the perfectly colored jelly bellies.



By far the biggest hit was the cake my friend Ammie ordered. We got the cupcake idea off of Flickr and altered it to be a buttercream icing creation. My downfall is buttercream icing. It wasn't as pretty as fondant, but it was EXTRA yummy.



We also had chili dip, artichoke dip, chips, crackers, cheeses, fruit, candy, and an incredible punch to go with our cupcakes and cake. The punch was my own creation. Here's the recipe:

BEE'S BERRY PUNCH

Adjust the amounts of each ingredient to fit your taste and the size of your punch bowl.

chilled ginger ale
frozen piña colada mix (run hot water over it to soften before putting in the punch)
bag of frozen mixed berries
raspberry sherbet
chilled berry/cranberry juice
crushed ice

Everyone enjoyed the punch. We got a lot of compliments on it. I wanted more myself, but by the time people started leaving and I had a chance to make it back over to the punch bowl, there wasn't any left.



Aside the punch bowl was the "diaper cake". Another baby-shower Flickr idea. I told you that Flickr was the bomb. So many creative people out there! We used wadded up grocery sacks as the center of each layer and rolled diapers to go around the edge before tying them off. It just so happened that I had a package with light green and white - which went perfect for our nursery-color schemed party. The tip top has a nesting stuffed owl. I had planned on tying off some pacifiers with ribbon and letting them dangle from the nest - but time got away from me and I forgot to add them.



Ammie found this cute white cupcake stand at Target. I glued a tiny orange bow at the top. We added ribbon to all the white table-top accessories. I thought her flowers she got half price at Lowe's were a nice touch to the table-top, too. You don't have to break the bank to have a nice looking party spread (well, if you know how to decorate cakes yourself, that is!).



Interestingly, I found out that Ammie had planned to do her two year old daughter's room in an owl theme, too. Not quite the same colors (she was adding in pinks), but her Pottery Barn owls were a cute touch as party decorations. Great minds think alike. I was glad little A let us borrow her owls (even if she did pull them down a few times to tell us which one was her favorite).



This was our artistic contribution to the party. I made an owl out of card-stock, scrapbook paper, and ribbon - colored with crayons and markers - to hang on the wall over a row of chairs. The little ones enjoyed coloring a few of them that I drew on paper, too. It kept the tiny hands busy while the grown-ups scurried to prepare for the guests.

During the party we played a few games - the guys got to identify the chocolate 'poo' in newborn diapers and the girls had a relay race to see who could dress and diaper a doll. More of the younger girls played than the grown-ups during the women's race. The doll owner finally got tired of sharing and took our prop, so we ended that contest early. We gave away two Starbucks gift cards to the winners of each.

All in all, the party was a lot of fun. I had to enlist my husband at the end to help open gifts because I started having some contractions and was unable to bend forward to look in the bags. I feel like I swallowed an exercise ball, I'm soooo big.

It's nearly 11pm on Sunday night and I'm having contractions as I write. All our bags are packed and now that we've had the shower, the carseat is ready and installed in our vehicle. We're as ready as we can be for the little 'hoot' to get here. If he comes tonight, we'll know for sure he's a night-owl.

I'll try to 'tweet' when I can if we head to the hospital. Until then, I may be hard to find online.



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Weekly Menu and a Grocery Store Recipe

Man... what a sad state this is. I almost missed posting in September over here! Part of my problem was pregnancy (I only just recently was able to start cooking and eating again after the nausea went away). The other problem is that school and extra curricular activities have taken over my life. Blogging has been pretty busy, too. We have done a redesign on the Homeschool Post and are gearing up for the Homeschool Blog Awards over there - which is very taxing on my free time!

So I thought I would stop in today with a token September post here at Gathering Manna. I remembered the blog yesterday when I posted my lunch meme over at Sprittibee. I'm calling all homeschool moms to share photos of their lunches on my linky there. Head over and play if you have a digital camera and a homeschool blog.

For today, I'm just sharing the menu for the rest of the week (and possibly beyond). Last night I flaked out and we ate at Chick-Fil-A. I had a colossal headache and needed a Dr. Pepper. We really can't afford to eat out. I got a tiny check in the mail and we had to go deposit it (Thank you Jesus!) - just in the nick of time. It is always like this before payday... white knuckles and edge of the seat wondering how God will pull us through until the direct deposit goes through. And He always does. Somehow.

So what is on the menu?

Tuesday lunch: McDonald's (right before we go to Choir, Keepers & Art today)
Tuesday dinner: Greek Lentil and Orzo Pasta, Hummus, Pita, Tea

Wednesday breakfast: Bacon, eggs, toast, juice
Wednesday lunch: Turkey sausage, sour kraut, peas, rice
Wednesday dinner: Tacos, Spanish rice, refried beans

Thursday breakfast: cereal, juice
Thursday lunch: tuna sandwiches (soup for kids - they won't eat tuna)
Thursday dinner: Bada-bing chicken, salad, pasta with white sauce

Friday breakfast: cream of wheat, toast, juice
Friday lunch: tomato soup and grilled cheese, water
Friday dinner: lasagna, Greek salad, tea

Saturday breakfast: pancakes, bacon, eggs, juice, Italian hazelnut latte
Saturday lunch: skip
Saturday dinner: Sesame chicken fingers, Thai fried rice

Sunday breakfast: breakfast bars, chocolate milk
Sunday lunch: OUT after church
Sunday dinner: Baked potatoes in small group (my job is to take the sour cream)


So that's the menu for the week. I'll probably need to pick up feta cheese, a head of lettuce, some buttermilk for the pancakes, Asian sesame seeds and pita bread. Thankfully, we have the rest of the groceries at home, I think. Things have gotten so expensive.

Next week I need to remember to include a roasted chicken (which I have frozen and got on sale), soup for lunch, and that Mexican casserole that I got a recipe for at the grocery store. OH! And the sweet potato leek soup recipe that I scratched on the back of my grocery list in the check-out-aisle. Man that sounded really good, and there was no way I was paying 5$ for the magazine!

Here's that fat-burning, healthy, fall recipe (which I borrowed and altered slightly):

Sweet Potato Leek Soup

1-2 teaspoons extra virgin olive oil
1/2-1 cup chopped onion
1/2 cup diced celery
2 minced garlic cloves
1/2 tsp black pepper
1/2 tsp salt
8 cups of chicken broth
2 cups water
1/2 tsp dried oregano
4 cups chopped sweet potatoes
3 cups thin chopped leeks (stalks - not leaves)
1 heaping cup brussel sprouts (frozen or fresh)
1-2 tablespoons chopped flat-leaf parsley

1) heat oil, stir fry onion, celery, garlic, half of the salt and half of the pepper for 6 minutes or until browned

2) in another pot, heat broth, water, oregano, sweet potatoes. cover and boil.

3) once boiling, add sauteed veggies, leeks, brussels, parsley, rest of the salt and pepper. cover and simmer 25-30 minutes. remove from heat & partially mash the potatoes.

I'm always on the look-out for a good soup for the cooler weather. Home made soup is food for the soul.



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Technorati Tags: menu, recipes, meal planning, dinner, cooking, food, life, groceries, family, parenting, motherhood

Chicken Tacos, Refried Blackbeans, and Cilantro-Lime Rice (with Guac & Chips)

This is a great Southwest flavored meal that is healthier than beef tacos and lighter as well. It makes a super dinner for guests, also (they will think you went to a LOT of trouble and it really isn't that hard to make). My husband loves taco night, and this was an interesting twist on a family favorite that we are sure to repeat often! Who needs to pay to eat out when you can eat like this at home?!

This recipe is for a family of 4. Increase the measurements if you have older children that eat like adults (mine are 11 and 9 right now), or if you have more than 4 to feed!

INGREDIENTS FOR PABLANO-CORN SALSA
1/4 cup frozen corn
1 roasted pablano pepper (instructions on roasting below)
Julienned red onion (about 1/4-1/2 of an extra-large red onion)
Butter or Olive Oil
Garlic (1-2 cloves minced)
Salt (to taste)
Mexican Oregano (1/4 tsp)
Green Jalapeño Tabasco
dash of pepper

INGREDIENTS FOR CHICKEN TACOS
2-4 large chicken breasts (depending on how much meat your family eats)
Hungarian Hot Paprika (1/4 tsp - sprinkled evenly)
Lemon Pepper (1/4 tsp)
Ground Coriander (1/2 tsp)
Cilantro (chopped leaves)
Corn Tortillas
on the side - lettuce and sour cream

INGREDIENTS FOR CILANTRO LIME RICE (inspired by Chipotle)
1 cup Basmati Rice
3 tbsp butter (1 for cooking with, the other 2 for tossing in to coat afterwards)
Lime Juice (about 1/4 cup)
1.5 cups water
Cilantro (1/4 cup chopped leaves)
Salt (to taste)

INGREDIENTS FOR REFRIED BLACKBEANS
Can of refried blackbeans
1-2 tsp. water
3-4 tblsp. milk
Ground coriander (about 1/2 tsp)
Salt (to taste)
Pepper to taste
Dash of Green Tabasco to taste

GUACAMOLE
2 large Avocados
1.5 tbsp salt
1 tsp ground coriander
1/4 cup lime juice
1/4 cup chopped fresh cilantro leaves
1/8 cup chopped red onion
1/2 to 1 finely chopped (& seeded) serrano pepper if you like it spicy (we do)
corn chips for dipping

FOR SERVING AT THE TABLE
bowl of corn, pablano, onion salsa
bowl of sour cream
bowl of chopped/shredded fresh lettuce
Green Tabasco
hot covered plate of tortillas
bowl of cooked, seasoned chicken
bowl of guac
bowl of chips
hot plate and pot of rice
hot plate and pot of beans
serving utinsils
place setting for 4
iced tea for 4


STEPS FOR PREP:
1. Broil/roast your pablano pepper. Turn the oven on broil and place cleaned pablano pepper on a flat cookie sheet 2 inches from the burner for a few minutes - turning it as it browns - then set it inside in a sealable tupperware bowl to enhance the flavor while you prepare the rest of the meal.

2. Start your rice. Place all the ingredients except 2 tblsp of the butter and the cilantro in a pan with a tight-fitting lid. Bring to a boil and stir once. Place the lid on the pan and turn the stove to just above simmer for exactly 15 minutes. [note: Basmati rice is the best and easiest to cook with - always timely perfection and hardly EVER disappoints you by the way it turns out. It also has a delicious and unique flavor. I would not substitute it. If you have trouble finding it, check your local Indian/Asian/Mid Eastern markets. They usually sell it cheaper, also!]

3. Start your beans. Place all the ingredients in a small pan with a lid. Blend well and cook over low heat until the meal is done. If the beans begin to get crisp around the edges of the pan, simply stir and lower the heat.

4. Start the sautéed onion, corn and pablano salsa. Cut your onion and peppers. Heat a skillet with butter or oil. Add your veggies (corn, onion, pablano peppers) and garlic to the skillet and sauté to desired consistancy (I like mine a bit browned or burnt at tips). As you sauté, add spices (salt, Mexican oregano, green Tabasco, pepper). When done, set aside in small glass bowl on the table.

5. Start your chicken. Re-use the same pan you cooked the peppers in. Cut excess fat off breasts and use meat scissors to cut into bite-sized strips (about 1 inch), perfect for filling small corn-tortilla tacos. You can cut it directly above a heated pan that has a little butter or olive oil in it to prevent sticking. As the pieces sizzle, add your seasonings. When browned and completely cooked, place chicken in a small bowl with a lid to keep warm.

6. Fluff your rice. When rice timer goes off, open the lid, fluff the rice with a fork, turn off the heat, and re-cover until you are ready to eat.

7. Have your husband or an older kiddo make the guacamole. Mash together all ingredients and set in a small glass bowl on the table with a bag of extra-thin restaurant style corn chips.

8. Fry your tortillas. Spread each corn tortilla with butter on each side and fry on medium high until soft and slightly browned (not hard or crispy). Place each tortilla in a tortilla warmer or other dish that has a lid to prevent the warmth from escaping. Any leftover tortillas can be used in Migas the next morning!

9. Have the kids set the table. Fill iced tea glasses while they work.

10. Put the rice, beans, chicken, and other items in the "For Serving at the Table" list above on the table. Enjoy your chicken taco meal!


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Technorati Tags: Corn, Tacos, Meal, Recipe, Cooking, Chicken, Eat, Mexican, pablano pepper, rice, side dish

Menu and Stuff

I'm sorry for neglecting this blog. That's probably how I start every discussion post in here... but I do have a few other blog projects that I work on out here in cyber-land, so I stay pretty busy. Blogs and homeschooling are enough to keep a mom on her toes. If you want to visit me elsewhere on the net, you can stop by my busy personal blog (updated daily) or my group blog (updated daily by 15 great homeschool moms).

I have a stack of recipes on my desk waiting to be typed up to go in here... but I just haven't had the time to sit down and play secretary. In the mean time, I figured I would make a little more effort in keeping this blog updated at least on a weekly basis.

So here is my menu plan for this week at our house:

Wednesday last:
Breakfast: sausage, egg, toast with jelly
Snack: apple slices & peanut butter
Lunch: tuna sandwich (mom), kid tub meals (beans & weenies, abc 123 pasta w/ meat) & crackers with water
Dinner: eat out Mexican

Thursday last:
Breakfast: breakfast tacos at restaurant, water
Lunch: picnic lunch (PBJ sandwiches, bananas, pickles, cookie dough, chips, water)
Dinner: Chicken Chilaquiles casserole (with roasted pablano peppers), Mexican corn, black beans, coke

Friday last:
Breakfast: cereal, orange juice
Lunch: eat out with grandma at Whataburger
Dinner: Parmesan Chicken w/ red sauce, Medieval Vermicelli, Asparagus w/ Eggs Mornay

Saturday (today):
Breakfast: home-made buttermilk biscuits, bacon, jelly, eggs, coffee, juice
Lunch: Company BBQ
Dinner: skip it, or cereal, or dessert (we ate late for breakfast and lunch)

Sunday:
Breakfast: cereal
Lunch: Chicken Enchilada Soup for potluck at church
Dinner: Greek Salad and oatmeal cookies for potluck at small group

Monday:
Breakfast: oatmeal, toast, juice
Lunch: Sweet Potato soup, chinese biscuits, tea
Dinner: Lentil Salad, Chicken Diane, Roll or bread, water

Tuesday:
Breakfast: fruit, sausage, sweet potato muffins
Lunch: Grilled cheese and tomato soup
Dinner: Welfare Burgers, boxed noodle pasta, baked green beans, apricot spritzer

Wednesday:
Breakfast: cereal, water
Lunch: baked potatoes, tea, fruit
Dinner: Lasagna, salad, tea, Florentine cookies

Thursday:
Breakfast: cream of wheat, toast, grape juice
Lunch: Out - fast food or sack lunch (field trip), leftover cookies
Dinner: Fried rice, Sesame Chicken Fingers, Thai Tea

Friday:
Breakfast: cheese toast, chocolate milk
Lunch: canned soups, crackers, sweet tea
Dinner: OUT (payday!)


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Technorati Tags: menu, meals, planning, food, cooking

Greek Meal (Chicken, Rice, Dip, Pita, Salad & Olives)

I thought I would list a few recipes for last night's meal since we were fighting over the leftovers today. My husband was thrilled to see a baked chicken coming out of the oven upon his arrival home. There's just something about seeing a baked chicken that says, "I spent HOURS preparing this meal for you". However, it is really not the truth. This meal takes a little over an hour to finish (as far as prep time goes)... but the learning curve isn't steep. Make it once and you'll be a pro the next time. The ingredients and instructions are the key. Try to follow them exactly the first time - or you may miss the beauty of the final product. I promise that this meal will impress your guests as well (even if they are Greek!).

Here's the menu, ingredients and instructions - in that order so you can shop first and cook later...

Menu:
Zesty Baked Oregano Chicken
Lebanese Rice Pilaf
Hummus
Pita Bread (store bought)
Greek Salad
Kalamata Olives

Ingredients:

Chicken Ingredients:
plastic oven bag for roasting meat
small fryer chicken (or you can bake it for less time using cut pieces or breasts... but don't skimp and skip the oven bag)
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic
lemon slices (optional)
diced grape tomatoes (cut in halves) - about 10 of them
chopped fresh parsley (about a handful)
honey and fresh parsley for garnish (optional)

Rice Ingredients:
1.5 cups long grain or basmati rice (soak it for an hour in hot water)
(2.5 cups) quart of chicken broth or make your own using bouillon (low sodium)
1/2 cup vermicelli (1-2 inch pieces if you cut your own) * (don't leave this out!!)
1/4 cup butter (unsalted)
1.5 teaspoons salt

Hummus Ingredients:
1 can chick peas (garbanzo beans) - drain and save liquid
1/4 cup tahini (sesame seed paste)
1-2 cloves garlic
1/2 tsp. salt
1/4 cup lemon juice
2 tablespoons sour cream
handful of chopped fresh parsley leaves
paprika or sumac for garnish
olive oil for garnish

Greek Salad:
1/2 head of romaine lettuce (or 1 romaine heart)
1/4 of a bell pepper (julienned)
1/4 of a red/purple onion (julienned)
halved grape or plum tomatoes
capers
1/4 cup feta (crumbled)
ground black pepper
parsley flakes (fresh or dry)
olive oil
red wine or balsamic vinegar

Pita Ingredients:
Whole wheat or white pita pocket bread
olive oil

Olive Ingredients:
Kalamata olives (if you MUST, use regular black olives)


Instructions:

Start with your chicken dish, start your rice dish next, your hummus next, and then finish up with your salad, bread, and olives. Here below are the easy instructions...

Chicken Instructions:

• Preheat your oven to 350 degrees F.
  
• Clean chicken and take out the guts (sorry - no easier way to describe it)
• Cut off excess skin around cavity
  
• Loosen the skin with handle of a wooden spoon so you can put some marinade against the meat
• Mix your marinade together (rest of ingredients besides chicken, tomato & parsley) in small bowl
• Use a meat brush to brush the outside of both sides of the chicken and in-between skin and meat
• place chicken in an oven bag and place wrapped chicken in a pan to catch the grease
• put 3/4 of the parsley and tomatoes into the chicken cavity with rest of marinade (allowing it to run out and pool around the bird
• Tie off the legs (optional)
• Bake for 20 minutes per pound of chicken or until meat thermometer reads 180 without touching bone
• Discard stuffing veggies and eat only the ones on the outer side of the chicken
• Place chicken in serving platter and coat with juices
• Garnish with fresh herbs for display (optional)
• Drizzle with a touch of honey (optional)

Rice Instructions:

• Boil a tea-pot full of water and add bouillon, pour 2.5 cups aside for cooking later, use rest to soak rice for one hour (you can also put your chicken broth in a pot and do this, or use water alone and chicken broth while you are cooking)
• When rice is ready, pour it into a fine strainer and empty soaking water into sink
• Leave the rice in the strainer in the sink while you do the next step
• Brown the vermicelli in the butter over medium-high heat for a few minutes (butter will bubble)
• Add the rice and cook for another minute as you stir to coat the rice (don't burn the noodles)
• Add your reserved chicken broth or water (2.5 cups) and bring to boil, stirring in your salt (use less salt if you used salted butter and broth) - then reduce heat to low
  
• Simmer for 20 minutes (resist the urge to lift the lid!)
• Fluff and serve
  

Hummus instructions:

• Add ingredients to food processor and blend well
• Add more juice from reserve of chick-pea can as needed for desired thickness
• Taste as you go and adjust seasonings to desired result
• Chill briefly before serving (not too hot, not too cold)
• When serving, put a small heap on plate and hollow out the center slightly (like mashed potatoes)
• Pour olive oil into center hole filling it half way
• Sprinkle with paprika or sumac
• Dip onto pita bread to eat as appetizer or during your meal

Salad Instructions:

• Wash and tear lettuce into bite-sized pieces
• Coat with olive oil and vinegar (to taste)
• Chop veggies and toss with lettuce and dressing mixture
• Pour into bowls for each person at the table
• Sprinkle capers, spices and feta on top of each individual serving

Bread Instructions:

• Lay bread on foil lined baking sheet
• Use meat brush to coat each side with olive oil
• Bake at 350 degrees F. for 10 minutes

Olive Instructions:

• Serve in small dish along side salad or mix into salad (chilled)

Enjoy your Greek meal!



Other Quick Links:
Roasting a Chicken How-To Video
How to Bake Chicken


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Technorati Tags: Greek, recipe, chicken, food, meal, dinner, roasting, comfort food, noodles, rice, cooking, salad, dip, olives

BBQ Chicken with Cabbage Pear Slaw

This one is from a magazine (Family Circle - April 2007, page 124). It is a springish-summerish type meal. It is a really quick and easy dinner if you are in a hurry. I love red cabbage, so I enjoyed it. You can use any type of pear. We used Asian pears. We also made twiced baked potatoes with this. I'll try and get that recipe up tomorrow if I have time. Enjoy!

Makes 4 Servings
Prep 15 minutes
REFRIGERATE 2 hours
Bake 450°F for 30 min.

Ingredients
3 tablespoons light mayo
2 tablespoons milk
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon celery seeds
1 tablespoon plus 1/4 cup of BBQ sauce
1 bag (8 oz) shredded red cabbage (or small head chopped - about 4 cups)
1 bag (8 oz) shredded carrot (about 3 cups - chop how you prefer)
2 large pears (1 lb.) cored and cut in thin strips
4 boneless, skinless chicken breast halves (1.25 lbs)
1/4 teaspoon black pepper

Instructions
1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of BBQ sauce.
2. In a bowl, mix cabbage, carrots and pears. Top with mayo mixture. Toss and coat. Cover and refrigerate at least two hours.
3. Heat oven to 450°F. Place chicken breasts on a rack over a baking sheet. Remove 2 tablespoons of BBQ sauce into a bowl and use a basting brush to brush it generously on your chicken breasts (covering all sides). Sprinkle with remaining 1/2 teaspoon of salt and pepper. Bake at 450°F for 30 minutes or until internal temp of chicken registers 155°F on an instant read thermometer. Remove from oven and spoon reserved BBQ sauce over chicken. Serve with 1 1/2 cups slaw per person.


Technorati Tags: delicious, vegetarian, salad, side dish, lunch, food, dinner, cabbage, veggies, chicken, recipes, relish, vegetable, BBQ, cooking, healthy, quick meals

Home Made Cheese Enchiladas

This is my altered recipe that was originally given to me by a friend named Fallon. She's married to a Mexican man and shared her trade secrets with me about how they make cheese enchiladas. I adapted the recipe to fit our family's tastes. When we don't feel like eating meat, this is usually the thing I want to make. My husband really likes the Pappasitos (a restaurant chain in TX) enchiladas better (because they are dripping with processed Velveeta cheese). I refuse to make them out of that since it is awful for you (ok, every now and then we might sneak some Velveeta in) but he says he likes this recipe a lot also. He is known for judging his Mexican restaurants by their enchiladas, so I take that as a compliment (he's a picky enchilada-man!). I really love these enchiladas. I hope you'll let me know if you try them and like them! Be sure to stop in and leave a comment in my comments section.

NOTE TO CHEF: Please start this recipe with the enchilada SAUCE! You will want it to simmer while you fry the tortillas. It is a two-part recipe. The sauce recipe came from the internet. My daughter looked it up for me (she's only 7!) and wrote it down and brought it to the kitchen. We tried it and liked it... and have made it many times since. Whoever came up with it, THANKS! If you are only making 10-12 enchiladas, you might save half of the sauce for the next time in a jar in the fridge. That is what we do. It makes enough for two meals for us.

INGREDIENTS FOR SAUCE:

• 2 tblsp Oil (we use corn or vegetable)
• 2 tblsp all purpose flour (a bit more if you like it thicker)
• 2 tblsp chili powder (YES, I do mean TABLESPOONS)
• 1/2 tsp ground cumin (This part is the TEX-MEX part!)
• 1 can tomato sauce (8 oz)
• 2 cups water
• 1 tsp salt
• 1/4 tsp garlic powder
• dash of cayenne powder (optional and only if you like it HOT)

INSTRUCTIONS FOR SAUCE:

Heat oil in medium (2 quart) sauce pan. Open your can of sauce and pour into small bowl. Add cumin, garlic powder and salt to the sauce and stir. Set aside. Pour water into a 2-cup measuring cup and set aside. You are preparing the ingredients so that they are available BEFORE you start cooking because if you don't - you will burn the sauce. In another small bowl, add the flour and chili powder.

Pour flour and chili powder mixture into hot oil and cook for one minute as you stir. Immediately add water, stir. Immediately add sauce mixture, stir well. Continue to stir until you see no more lumps while you bring to boil. Reduce heat and simmer (stirring occasionally) for about ten minutes.


INGREDIENTS FOR ENCHILADAS:

• pre-cooked meat if you desire (you can add shredded beef, chicken or pork; we don't)
• 10-20 corn tortillas (depends on the size of your pan and family!)
• 2-3 cups enchilada sauce (see above recipe for sauce)
• finely chopped onion (optional)
• oil for frying (corn or grapeseed)
• 2-2.5 cup(s) of cheese (Mexican blend or use Colby/Monterey Jack*) grated
• cooking spray
• paprika

*NOTE TO CHEF: The better the cheese you use, the better they will turn out. Using top quality Monterey Jack will greatly improve the flavor and reduce the amount of grease created. I find it hard to resist ANY cheese, however... so it won't ruin it if you only have cheddar! Go ahead and make them anyway!

INSTRUCTIONS FOR ENCHILADAS:

Preheat oven to 350F.

In a large frying pan, heat the oil and fry one or two corn tortillas at a time. You will have to add additional oil as the tortillas soak it up while frying. Be as sparing as you can without letting the tortillas burn. Don't let them be too soft or they will melt into mush while you bake them later. Not too hard, not too soft. Set them aside on a paper-plate lined towel as you go. Cook as many as twenty and as few as ten (depending on how large your pan is, how much cheese you have for filling and how many enchiladas your family will eat). I usually cook 10-12 (we have a family of four and usually eat AT LEAST two-three enchiladas each).

Open your grated cheese bag (or grate your cheese yourself - you GO GIRL!) and pour it into a small bowl. Make an "enchilada-making assembly line". A bowl of cheese (only use 3/4 of it inside the tortillas as you'll use the rest on top of them), a plate of tortillas, a small dish of finely chopped onion (or sautéed onion), a pan of enchilada sauce, and an enchilada-baking pan (or large foil throw-away pan - we have one we continue to use and wash!).

TORTILLA STUFFING PROCEDURE: Open one tortilla, smear a line of enchilada sauce down middle, drop a sprinkle of onion (optional) and a dash of paprika down middle, put a line of cheese down middle, ROLL and place seam-side down on baking pan. TIP: If tortillas don't cooperate, have a kid hold them down until the pan gets full and there are enough to fill it and keep rebellious tortillas from popping open! REPEAT PROCEDURE for all of your tortillas.

TORTILLA TOPPING PROCEDURE: Sprinkle dash of onion (optional) over the mid-section of all your tortillas. Pour enchilada sauce over the entire thing starting with a line down the middle. It's ok if there seems to be too much sauce. Some of it will bake out in the oven. Sauce is your friend. Top the whole thing with as much cheese as you like.

Bake for 15-20 minutes (depending on how hot your oven is) or until bubbly.

Goes great with a can of black beans or refried pinto beans and Spanish rice.... But then, is there anything that doesn't go well with Spanish rice? We always serve it with iced tea, too.


Technorati Tags: Food, Texas, Mexican, Meals, Enchiladas, Sauce, Southwest, Recipe, Delicious, Southern, Eat, meatless meals, Cook, Cooking, Tex-Mex, cheese, vegetarian

Menu Planning

Sorry about this post; it's rather random, I'll admit up front... but I was sitting here getting my menu done and I thought it might be interesting to someone else. I know seeing other people's menus might be interesting to me....

I really enjoy menu planning, when I can stick to it, that is. I just sat down and made out my menu for the next seven days... and thought about what I might serve for my guests (family) who are coming on day 8 and 9. I thought I would type it out and share it here with you.

What I usually do is create a graph (with a column for breakfast, lunch, dinner, and a large column for snack/alternative). The graph is cut by rows which have the names of the days (this particular one would begin with today - Wednesday, and end with seven days from now). I have been doing them by hand since it is much easier just to use a pencil and sketch them quickly while I browse through the recipe books to fill the squares up. I leave enough room to add drinks, sides, and even deserts if I want. Then, as the week goes by, I highlight the meals we have eaten (almost like a game of tic-tac-toe) because we rarely eat them in the order I put them down. They are just there as a guideline and often I will ask my husband what he prefers for "tonight" off the list. Once the list is completely highlighted (all meals eaten), I make a new chart! This gives me flexibility and lets the kids and hubby feel as if they have some input... while not leaving me with that perplexed feeling of not knowing WHAT to cook for dinner.

When I don't have a chart made out, and I let time slip by... we end up at a fast food joint sometimes... which is NOT good. Menus keep you in the kitchen and much healthier than in the drive-thru!

Here's this week's menu plans (in no particular order):

Breakfasts

• Cheese Toast, Juice, Fruit, Turkey Sausage Links


• Pancakes, Bacon, Eggs, Coffee & Juice


• Cold Cereal with Milk, Water


• Cream of Wheat, Toast, Juice


• Toast, Bacon & Eggs


• Banana Nut Muffins, Fruit, Water


• Oatmeal, Juice & Toast


• Donuts (rare treat for last day of school)


• Biscuits, Chocolate Milk, Bacon and Eggs

Lunches

• Chicken Nachos with Sour Cream to Dip them in


• Turkey Sandwiches, Chips, Kool-Aid (one of the kids might have PBJ)


• Ramen Soup, Apple Sauce, Crackers, Milk


• Grilled Cheese Sandwiches, Tomato Soup, Ice Water


• Chicken Salad Sandwiches, Chips, Fruit and Water


• Sour Kraut and Sausage, Vegetables, Kool-Aid


• Popcorn Shrimp, Fried Potatoes, Green Beans


• Fast Food (rare treat for last day of school)


• Sandwiches of some sort.... not sure yet what kind (maybe Bacon, Egg & Cheese)

Dinners

• Mexican Cornbread Casserole, Taco Chips & Salsa with Ice Tea


• Lasagna Roll Ups Florentine (white sauce), Olives, French Bread, Salad


• Cheese Enchiladas with home-made red chili sauce, Spanish Rice, Refried Beans


• BBQ Chicken, Mashed Potatoes, Corn on the Cobb & Sour Cream Biscuits


• Honey Rosemary Chicken, Hash Brown Casserole and Richard's Sauted Green Beans
  
• Spaghetti, Buttered bread, Tea and Olives


• Fried Rice, Sesame Chicken Fingers, Oriental Almond Cookies & Soy Green Bean Stir-Fry


• Home made lasagna with Greek Salad


• ...And my first try at French Onion Soup (from scratch), French Salad (with hearts of palm like this recipe suggests), and French Bread... and I'm considering some kind of French chocolate desert - any suggestions?

Many of these recipes are already on this blog if you look through the archives or research by topic (that's how I look them up before I cook them). I just discovered, though... there are quite a few that are not. I have my work cut out for me.

Do you have any favorite meals that you cook every week?

We cook Spaghetti usually once a week because it is cheap, quick, and my husband really likes it. It is usually his night to cook when we eat that. I really don't like spaghetti, but the Italian Bacon Spaghetti recipe on my blog here is really exceptional! The man who gave it to us is a native Italian. I suggest you try that if you like bacon and you like spaghetti.

We don't make a few of my favorites on this blog each week because they are expensive and require a lot of time. On that list would be Paella and Non-alcoholic Sangria. I make that about once a month. Another favorite is Mee Krob (my recipe), but it is so messy and right now I don't have a wok (in storage). I've got that one on here listed under "Twice a Year Thai".

Come to think of it... I haven't made Thai, Indian, or Mid-Eastern in a while. It's been two weeks since we had Falafels. Maybe I'll add those things in to the next Menu Graph! Happy cooking!


Technorati Tags: Food, Meals, Fun, Mom, Lunch, Share, Breakfast, Yummy, Delicious, Menu Plan, Kitchen, Ideas, Planning, Cooking, Menu

Lasagna Roll-Ups and Salad

Here's my impress the crowd meal. My husband made this recipe for 30 people at my kiddo's last birthday party and everyone raved about it.

You young married cooks take note: This recipe is a MUST HAVE if you've been serving your man boiled chicken or hamburger helper! If it doesn't impress him, you'll have to buy something from Victoria's Secret and give up on cooking! Ha!


The recipe is from an older supermarket cookbook called "Best Recipes: Dalla Casa Buitoni - Contandina Italian Cooking - Quick, Easy, Delicious" - Long name, but priceless little soft-back check-out line recipe book! I can't tell you how many meals have been saved by grocery line cookbooks in my house!

Lasagna Roll-Ups

INGREDIENTS:
1 lb mild Italian sausage - casings removed

1/2 cup chopped onion

1 clove garlic (minced)

1 1/3 cup (12 oz) can Contandina tomato paste (the brand counts!)

1 2/3 cup water

1 tsp dried oregano leaves crushed

1 egg

1 pkg. (10 oz) frozen spinach, thawed and squeezed dry

2 cups (15 oz) ricotta cheese

1 1/2 cups (6 oz) shredded mozzarella cheese DIVIDED

1 cup (4 oz) grated parmesan cheese (not the powder!)

1/2 tsp. salt

1/4 tsp. ground black pepper

8 dry cooked and drained (kept warm) lasagna noodles (whole wheat is really awesome - try Hodgeson mills brand)

INSTRUCTIONS:
In a large skillet, crumble and cook sausage. Add garlic and onion and cook until no longer pink. Drain. Stir in tomato paste, water, oregano and basil; cover. Bring to boil. Reduce heat to low; simmer, uncovered, for 20 min. In medium bowl, beat egg lightly. Add spinach, ricotta cheese, 1 CUP mozzarella cheese, parmesan cheese, salt, and pepper. Spread about 1/2 cup cheese mixture from bowl onto each noodle and roll up into a spiral. Place seam side down in 12X7.5 inch baking dish (lasagna pan/cake pan). Pour sauce over rolls; top with REMAINING mozzarella cheese. Bake in preheated oven at 350 degrees F for 30/40 minutes or until heated through with melted cheese on top.

We serve this with a salad (chopped broccoli heads, chopped cauliflower heads, chopped green onions, chopped tomatoes, chopped avocado slices, Italian dressing from a powdered mix), cold black olives in a side dish, stuffed mushrooms - my husband makes these (optional), and a pre-packaged (frozen) baked Italian French loaf with butter and seasonings cooked in the oven.

This meal is a crowd pleaser!

Medieval Feast Menu

This is a wonderful meal that we made when we did a feast for the kids after studying a month-long unit on Kings and Queens. I hope you'll enjoy these recipes as much as we did. The only recipe that is lacking from this list is a 5$ rotisserie chicken from your local grocery store! Everyone loved the food at our feast, and it was fun to eat flowers! We sometimes make these just for fun, because they all were so tasty.

"A Salat" (Salad)

Serves 6

Salads, made mainly of herbs, were popular throughout the Middle Ages, often served at the start of a meal, rather than after the main course. The make up of the salad would change according to the season and what grew in the cook's herb garden, so feel free to adapt this basic recipes desired. Do NOT make it with dried herbs!

• 2 bunches of watercress
• 2 cartons of mustard and cress
• 1 medium leek, very finely sliced
• 6 spring onions or scallions, chopped small
• 1 bulb of fennel, slicked in thin match-sticks
• 1 large handful of fresh parsley, pull off into small sprigs
• the leaves from 1 young sprig of fresh rosemary
• the leaves from 4-6 prigs of fresh mint, slightly chopped
• 6 fresh sage leaves, slightly copped
• the leaves from 2 small branches of thyme
• a few leaves from any other herb you have (take care not to use too much of any very strong flavored ones)
• sea salt and freshly ground black pepper
• 2-3 tablespoons wine vinegar
• 4-5 tablespoons olive oil
• edible flowers (optional)

Wash the cresses, herbs and fennel and dry all thoroughly. Mix them,with the leek and spring onions, in a large bowl, sprinkle with salt and pepper, and mix again. Mix the oil with the vinegar and pour over the salad just before serving.
*******

"Savoury Tosted or Melted Cheese"

(Brie Cream Sauce)
Makes 1 cup -- approximately 8 servings

• 1/4 cup butter
• 1/4 cup cream cheese
• 1/4 lb Brie or other strongly flavored cheese (farmers will work, but Brie is wonderful)
• 2 Tbsp whole milk (though not in the original recipe, I find that a bit of milk helps gives this a better consistency, and helps the whole thing hang together better)
• 1/4 t white pepper

Melt butter. Melt cream cheese in butter. Add milk. Cut up the farmer's cheese and stir it into the mixture over low heat. You may want to use a whisk to blend the two together, though a spoon will do. It does not to separate. When you have a uniform, creamy sauce you are done.

Serve over toast, put on toast and broil for 30 seconds-1 minute, mix in (or serve over) things like asparagus, bacon, sautéed onions, etc.
*******

Baked Pears

Serves 6-8

• pears, cored
• cinnamon & sugar to taste (optional)
• cloves (optional)

Place whole, cored fruit in a baking dish or pan and bake at 400° F until the fruit has completely turned a deep brown, about 1/2 hour to 45 minutes. Sprinkle with cinnamon & sugar and serve.
This recipe is much less elaborate than it appears in the original, and is simply pears baked in an oven, very much like our contemporary baked apple but without the addition of sugar & spices.

Baked pears were thought to have medicinal properties and were one of the foods considered appropriate for the ill, hence the instruction to give them to the sick person. Feasts often ended with baked apples & pears, served with the other spices & confections of the dessert course. Keeping that in mind, the modern recipe has been sweetened with a little cinnamon & sugar.

You may also slice them in halves, poke a few cloves in them, sprinkle them with a little brown sugar and a pinch of cinnamon and bake them that way - the sugar will turn to a nice golden syrup. Asian pears taste the best - we have tried three or four different varieties, and this was the one that won the day!
*******

Chyches (baked Chick-Peas)
Serves 6-8

• 3 cups chickpeas, dried or canned
• the cloves of 2 whole garlic bulbs, peeled but left whole
• olive oil
• 1/2 tsp. each pepper & cloves (or season to taste)
• pinch saffron
• dash salt

If using canned peas, rinse well and drain; place chickpeas in a single layer on a baking sheet and roast in a 400° F oven for approx. 45 minutes, turning the peas midway through roasting to evenly cook. (Less time may be required when using dried.) Be sure that they are completely cooked through - the texture and aroma will be that of roasted nuts. Remove from oven; place chickpeas in a pot with the garlic cloves; add enough water to come to about 1/4 to 1/2 inch from the top of the peas. Top off with olive oil, adding enough to just cover the peas. Add spices, and bring to a boil; reduce to a simmer, and continue cooking until garlic softens, about 10-15 minutes. Drain well or serve in the broth; serve hot. Serves 6-8.
*******

Perry of Pesoun (Peas and Onion)
Serves 6-8

• 2 lbs. frozen or fresh shelled peas
• 2-3 small onions, minced
• 3 tbs. olive oil
• salt & sugar to taste
• pinch saffron

Bring to a boil the onions & peas; add the remaining ingredients and return to boil. Reduce heat slightly and cook until the vegetables are tender. Drain & serve. Dress with a little extra olive oil if desired.

The kind of peas available in the Middle Ages would have required additional cooking, hence the instructions in the original recipe to cook the peas until they burst, cool them, then cook again with the other ingredients. Saffron too expensive? Use a drop or two of yellow food coloring instead. Even a hint of turmeric does nicely.
*******

"Makerouns "

(Medieval Macaroni & Cheese - delicious!)
Serves 6-8

• 3-4 lb. freshly home-made, un-dried noodles OR 1 lb. dried egg noodles*
• 1 tbs. oil
• large pinch salt
• 2 cups grated cheese (see: How to Cook Medieval - Cheese)
• 1 stick butter

Boil noodles with oil & salt until al dente (tender-crisp). Drain well. In a serving bowl or platter place some melted butter and cheese. Lay noodles on top and add more butter and cheese. Serve as is or continue adding layers of butter, cheese, and noodles. Use extra cheese as necessary. Serve immediately, or place in a hot oven for several minutes and then serve.

Makerouns appears to be the ancestor of macaroni, and this dish may best be described as "medieval mac-n-cheese." The period receipt advises to prepare it like "losyns" (lasagna), with layers of noodles, butter, and cheese. I find Cheddar cheese the tastiest, but feel free to try other varieties. The dish is wonderful when prepared with un-dried freshly made noodles, but works with a dried purchased variety as well.

*The original recipe noodles are essentially boiled pastry dough; if you have a pasta maker, feel free to use it in making your makerouns, boiling them while still fresh and un-dried. Egg noodles are probably the best to use when purchasing a commercial brand. Keep in mind the difference in weight between dried and un-dried noodles.

Recipes taken from the internet a few years ago (not sure who to give credit for as they might all be from different sites!)