Monday, March 21, 2011

Menu 62

Monday: Meatball Sliders
Green Salad
Tuesday: Skirt Steak

Stir Fry Vegetables
Brown Rice

Wednesday: Grilled Chicken
Lemon-Basil Pasta
Thursday: Taco Salad
Friday: Caramelized Onion & Proscuitto Pizza
Green Salad

Sunday, March 13, 2011

Tom Colicchio's Braised Short Ribs

Made these for dinner the other night. Delicious!!! The recipe calls for marinating overnight Doh! What if you don't have overnight? I marinated mine for about 5 hours during the day. They were still superb!
I served them with PW's Creamy Herbed Potatoes- which totally deserves a post of its own. Heaven on a plate.

2 tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note (I used regular short ribs and they were great!)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock- I used beef because thats what I had.

1.In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.

2.Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.

3.Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.

4.Skim off as much fat as possible, serve

Make Ahead:
The braised short ribs can be prepared through Step 4 and refrigerated for up to 2 days.

Notes: Flanken-style short ribs (short ribs cut across the bones instead of parallel to them) can be ordered at butcher shops.

Thursday, March 10, 2011

PW's Sesame Noodles

I've made these noodles a few times now, after my mother-in-law recommended them to me.
The first time I made them, the kids were raving over the aroma of them. They continually asked, "When is dinner, mom?" And, "What are you making???" I believe this is the night that my middle child announced that she wants to be a 'cooker' when she grows up, just like me.

Then we sat down to eat.

My oldest loved them. I mean, looooovvveed them. Like, face-to-plate, sucking these noodles down.

My middle-est, not so much. She took one look at those scallions and decided it was gross.

My youngest thought they were ok. She ate a few bites, picking all green things out, and announced that she did NOT, after all, like these noodles.

Sigh. Most nights, though, are like this.

I decided to be brave and try them again. This time, not so much chili oil (the spice was too much for them) and put some aside sans scallions for the girls. But, again, the girls wouldn't eat them because they had already 'tried' them and the verdict was already in.

Jayden devoured his. And theirs.

But most nights are like this. It's always a fun-filled evening of, "Sit down and EAT!!"

So, after giving you all of that information, I have to tell you that I loved them. I think they are light and flavorful and such a great way to get the whole wheat noodle a spin. And most people who know me well, know that I am not a huge fan of asian cuisine. I mean, I like PF Changs, Pick Up Stix, Pei Wei, you know, the American-ized versions of these dishes. I enjoy making a stir fry every once in awhile. And I like white rice with soy sauce. Does that count? I liked fried rice, til I found out they put an egg in it. I liked egg-drop soup til I found out that it, too, has an egg actually dropped in it. (By now you are thinking, "Why is she surprised her kids don't like this?")

So, anyway, I knew I wanted to post this recipe as soon as I could smell them cooking. I knew it again, when it took like 5 minutes to throw together. And I knew it again when they looked so amazing sitting next to my oriental veggies and the skirt steak I prepared to go with it. And, finally, I knew it when I tasted them and their spicy, savory delicious-ness.

So, here it is (my notes are in parentheses & italicized):
PWs (Pioneer Woman's) Simple Sesame Noodles

  • Ingredients
  • 12 ounces, fluid Thin Noodles, Cooked And Drained (I used whole wheat angel hair)
  • ¼ cups Soy Sauce
  • 2 Tablespoons Sugar
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Pure Sesame Oil
  • ½ teaspoons Hot Chili Oil (This is where I held back the 2nd time. It didn't seem like a lot when at the time, but it was...)
  • 4 Tablespoons Canola Oil
  • 2 Tablespoons Hot Water
  • 4 whole Green Onions, Sliced Thin

(I had some sesame seeds that I toasted, just for kicks.)

Preparation Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions (and sesame seeds!) and toss.
Serve in a bowl with chopsticks. Yummy!

Monday, March 7, 2011

Menu #58 - 61

Menu #61
Monday: Caramelized Onion & Proscuitto Pizza
Tuesday: Skirt Steak
Sesame Noodles
Wednesday: Tequila Lime Chicken
Rice & Beans
Thursday: Hamburgers & Potato Chips

Menu #60
Baked Rigatoni
Garlic Bread

Chili & Cornbread

Chicken & Brown Rice in Cream Sauce

Menu #59
Monday: Spaghetti
Garlic Bread
Tuesday: Rolled Tacos
Rice & Beans
Wednesday: Chicken, Broccoli & Potatoes
Thursday: Black Bean Soup With Andouille Sausage
Brown Rice

Menu #58

Monday: Chicken & Couscous
Roasted Broccoli

Tuesday: Chili & Cornbread

Wednesday: TFs Sicilian Style Spaghetti
& Eggplant
Garlic Bread

Thursday: TFs Ultimate Beef Stew
Peasant Bread

Friday: Out