Our Family

Our Family
Our Family

Monday, July 29, 2013

Summertime ...

Weekly Menu ...

Monday: BLT, Roasted Green Beans and Sweet Potato Fries

Tuesday: Salmon and Eggplant Quinoa Bake (recipe below from Lisa Snow)

Wednesday: Church Picnic at the Park ... Subs, Chips and Apple sauce

Thursday: Salsa Verde Enchiladas and Fruit

Friday: (Farmer's Market inspired dinner)

Saturday: Grilled Steaks and Veggie Packs

Eggplant and Quinoa Bake

Sauté 2-3 garlic cloves, 1 onion, diced mushrooms (we didn't have mushrooms so I used some zucchini) , one large peeled and chopped eggplant in olive oil until soft. Add a can of diced tomatoes, a squirt or two of Braggs liquid aminos, and generous spices--basil, oregano, etc., salt and pepper to taste. Add cayenne if you like it spicy.
Separately cook about 1/2 to 3/4 cup dry quinoa and add to veggies once cooked. Stir in about 1/2 cup shredded cheddar and 1/2 cup shredded mozzerella, or whatever cheese you like.
Put mixture into large casserole dish and bake until bubbly at 350, about 25 min.

Sunday, July 14, 2013

Quick and Easy Week July 14th to 20th

I have been finding it harder and harder to think of meals ... and the thought of spending aton of time cooking in the kitchen during this hot muggy summer is dreadful! So this week is quick and easy ...

Sunday : Hot Dogs, Chips, Green Beans and Watermelon

Monday: Cooking Club Night ... Italian Themed

Tuesday: Hoagies filled with sausage, peppers, onions, mushrooms and olives

Wednesday: Chicken, Spinach, Artichoke Pasta Bake with Broccoli

Thursday: Beef and Salsa Verde Enchiladas (corn tortillas) with tomatoes and lettuce

Friday: Gyros with Chicken, Taziki and Homemade Pita / Side of Greek Salad

Saturday: Grilled Steak, Veggies and Potatoes

Lots of these ideas have come from pinterest ... another addiction of mine and the rest of the world!!!

Saturday, July 13, 2013

Crab Cakes

Crab Cakes
(I tripled this recipe to feed 5)

1 large egg
2 tablespoons mayonnaise
½ teaspoon Worcestershire sauce
1/8 teaspoon salt
2 tablespoons chopped green onions
1 tablespoon finely chopped fresh pinnapple sage
1 (7.5 ounce) can crab meat drained (I use Trader Joes)
¼ cup + 2 tablespoons Panko bread crumbs
1 tablespoon coconut oil, for frying

Combine the egg, mayonnaise, Worcestershire, salt, onion, and pinnapple sage in a large bowl and mix well. Add the crab and panko.

Using a 1/4 measuring cup to help shape into patties and place on a Silpat or foil lined baking sheet. Cover and refrigerate at least 1 hour.

Heat oil in a large non-stick skillet or a large griddle set over medium heat. Cook patties until they are golden brown on the first side, about 4 minutes. Carefully flip cakes and fry on other side until golden brown, about 4 minutes.