This week:
Monday
Roast Beef
Roasted Potatoes with Rosemary and Garlic
Glazed Carrots
Buttered Peas
Cole slaw
Rolls
Tuesday
French Chicken in a Pot
Rice pilaf
Broccoli with cheese sauce
Wednesday
French Dip Stromboli
JoJo Potatoes
Salad
Thursday
Homemade Pizza
Veggie Sticks and Dip
Friday
Sausage and Egg Casserole
Maple Streusel Muffins
Saturday
Leftovers for lunch, dinner with friends?
Sunday
Pasta with Pesto Alfredo Sauce and Chicken
Monday, November 15, 2010
Basic Sweet Dough
This one is a no-brainer: it's a recipe from America's Test Kitchen (foolproof), it's easy (thankyouverymuch), and it is perfect for any sweet dough application, like sticky buns, cinnamon rolls, hot cross buns, or Entenmann's-like danish. Oh, the deliciousness.
This basic recipe makes enough dough for three Entenmann's-sized danishes. My favorites are cream cheese and cinnamon (additional recipes to follow).
But here's where it all begins...
Basic Sweet Dough
3/4 c. buttermilk (or clabbered milk), warm
6 Tbsp. butter, melted and cooled until just warm
3 large eggs, lightly beaten
4 1/4 c. all-purpose flour
1/4 c. sugar
1 envelope (2 1/4 tsp.) yeast
1 tsp. salt
Whisk together the buttermilk, butter, and eggs.
In a large bowl, whisk together 4 cups of flour, the sugar, yeast, and salt. Add the buttermilk mixture and mix until the dough comes together. (I use a stand mixer for this, but if you don't have one, you can always do it by hand--it'll just mean more kneading)
Let your stand mixer mix the dough on medium-low for 10 minutes, or knead by hand for 10-15 minutes, adding flour as needed.
Knead the dough by hand on a floured counter top until it's smooth and elastic--about 1 minute. Place the dough in an oiled bowl, and turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, about 2 hours.
How you proceed depends on what you're making next; I divide it into three even portions when I'm making danishes/coffee cakes, but use the whole recipe of dough to make a 9x13 pan of sticky buns or cinnamon rolls.
This basic recipe makes enough dough for three Entenmann's-sized danishes. My favorites are cream cheese and cinnamon (additional recipes to follow).
But here's where it all begins...
Basic Sweet Dough
3/4 c. buttermilk (or clabbered milk), warm
6 Tbsp. butter, melted and cooled until just warm
3 large eggs, lightly beaten
4 1/4 c. all-purpose flour
1/4 c. sugar
1 envelope (2 1/4 tsp.) yeast
1 tsp. salt
Whisk together the buttermilk, butter, and eggs.
In a large bowl, whisk together 4 cups of flour, the sugar, yeast, and salt. Add the buttermilk mixture and mix until the dough comes together. (I use a stand mixer for this, but if you don't have one, you can always do it by hand--it'll just mean more kneading)
Let your stand mixer mix the dough on medium-low for 10 minutes, or knead by hand for 10-15 minutes, adding flour as needed.
Knead the dough by hand on a floured counter top until it's smooth and elastic--about 1 minute. Place the dough in an oiled bowl, and turn to coat. Cover tightly with plastic wrap and let rise until doubled in size, about 2 hours.
How you proceed depends on what you're making next; I divide it into three even portions when I'm making danishes/coffee cakes, but use the whole recipe of dough to make a 9x13 pan of sticky buns or cinnamon rolls.
Monday, November 8, 2010
Menu Plan
Coming soon: Recipe for homemade danish (my new obsession)
This week's menu plan:
Monday
Breaded Pan-fried Pork Chops
Green Bean Casserole
Tuesday
Chicken and Spinach Three-Cheese Stuffed Shells
Wednesday
French Dip Sandwiches
Potato Wedges
Salad
Thursday
Egg Rolls (holdover from last week)
Fried Rice
OR
Beef/Veggie Stir-fry
Friday
Kielbasa
Mashed Potatoes
Broccoli
Saturday
Leftovers
Sunday
Crock Pot Chicken-In-A-Pot
Glazed Carrots
Herbed Noodles
This week's menu plan:
Monday
Breaded Pan-fried Pork Chops
Green Bean Casserole
Tuesday
Chicken and Spinach Three-Cheese Stuffed Shells
Wednesday
French Dip Sandwiches
Potato Wedges
Salad
Thursday
Egg Rolls (holdover from last week)
Fried Rice
OR
Beef/Veggie Stir-fry
Friday
Kielbasa
Mashed Potatoes
Broccoli
Saturday
Leftovers
Sunday
Crock Pot Chicken-In-A-Pot
Glazed Carrots
Herbed Noodles
Monday, November 1, 2010
Menu Plan
I'm actually excited about this week's menu plan, which is a nice change! The kids and I went to the grocery store to pick up a prescription today and spent some time meandering the aisles, during which time I was reminded of a whole bunch of stuff I love, but haven't made in a while.
Here's this week's plan. But since there are a few TBA events this week, I've elected not to assign days to the meals; they'll just have to work themselves out according to how much time we have at home!
Taco Night
Spicy Shredded Beef
Mexican Rice
Refried Beans
Tortillas and fixins
Greeky Night
Greek chicken pita sandwiches (on Naan)
Greeky Greek Roasted Potatoes
Zataar and olive oil for dipping (not Greek, I know. but still good)
Italian Night (kinda)
Roasted Chicken w/ pesto vinaigrette
Spicy Orzo
Grilled Romaine Salad
Asian Night
Homemade Egg Rolls
Asian Chicken Wings
Sesame noodles, Lo mein-style
Tex-Mex Aberration Night
3-Bean Chili with cheese and sour cream
Elbow Mac or Rice (depends on my mood)
Here's this week's plan. But since there are a few TBA events this week, I've elected not to assign days to the meals; they'll just have to work themselves out according to how much time we have at home!
Taco Night
Spicy Shredded Beef
Mexican Rice
Refried Beans
Tortillas and fixins
Greeky Night
Greek chicken pita sandwiches (on Naan)
Greeky Greek Roasted Potatoes
Zataar and olive oil for dipping (not Greek, I know. but still good)
Italian Night (kinda)
Roasted Chicken w/ pesto vinaigrette
Spicy Orzo
Grilled Romaine Salad
Asian Night
Homemade Egg Rolls
Asian Chicken Wings
Sesame noodles, Lo mein-style
Tex-Mex Aberration Night
3-Bean Chili with cheese and sour cream
Elbow Mac or Rice (depends on my mood)
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