Monday, September 23, 2013

Menu #63

Is it really Monday again?!?!  Last week’s menu didn’t work as planned because there were a lot of unexpected events throughout the week.  BDL was really sick for the first part of the week, I’ve been chosen by the PTA to run Red Ribbon Week at my son’s school so there were a lot of meetings about that, impromptu birthday dinner out, and we hosted a BBQ for X’s soccer team after our game on Saturday.  Needless to say, there weren’t too many items from the menu cooked.  I’m not complaining though because we had a lot of fun.  I really enjoyed my night out with the girls for my friend, Lori’s, birthday and our soccer team BBQ was a blast!

 We made homemade vanilla ice cream for the soccer team but there just wasn’t enough to go around for the adults, so Laddie & I decided to make another batch the next day!  This time I used chocolate mint from our garden to steep with the cream and milk and added mini chocolate chips to make Chocolate Mint & Chip Ice Cream, and it was so creamy and refreshing with just a hint of mint.  BDL declared it his favorite ice cream to date and X didn’t have much to say because he was too busy licking the bowl clean.  ;) 

Chocolate Mint & Chip Ice Cream

1/2 gallon heavy cream
1 qt whole milk
2-2/3 C organic cane sugar
4 t real vanilla extract
Handful fresh chocolate mint (use whatever mint you can find at the store)
2 handfuls mini chocolate chips

Put the cream, milk, sugar, vanilla, and mint into a large pot over medium heat, stirring often.  When you start to see wisps of steam, turn down the heat to low and allow the mint to steep for about 30 minutes.  Take the pot off the heat, transfer to a large bowl, and set in the fridge to cool completely.  When it’s cooled, take out the mint and pour the cream mixture into your ice cream machine and use it according to your machine’s directions.  After about 20 minutes of churning, add your chips so that they don’t just all sink to the bottom. 

This week’s menu. . .

Monday:  Teriyaki Fish/stir-fry brown rice/edamame & pineapple
This is carried over from last week, but I didn’t give you the back story on it yet.  I’m not sure where he got it from but Xavier has been begging me to make catfish!  ???  Well, when I went shopping haddock was on sale and I bought it and told him it was catfish.  Don’t judge me for lying to a 5-year-old please! 

Tuesday:  Slow-Cooker Maya Coba Beans/leftover rice/leftover sausage/sauteed peppers
We have leftover sausage from the soccer BBQ, so I’m going to make sausage-bean-pepper bowls over leftover brown jasmine rice.

Wednesday:  B4D—veg frittata/waffles/yogurt-granola parfaits

Thursday:  Slow-Cooker Green Chili-Chicken & Rice Burritos/salad
Carried over from last week. . .

Friday:  Leftovers or Take-Out

Saturday:  Roasted or Beer Can Chicken/potatoes/cucumber-tomato salad
Depending on the weather, either I am going to roast a wholechicken and potatoes in the oven or BDL is going to grill it beer-can style with grilled potato wedges on the side.  I’m really hoping for the roasted version because it’s been a while since we’ve had it that way.

Sunday:  Chicken Salad Sliders/potato salad/leftover cucumber-tomato salad
I’m using the leftover chicken for chicken salad and the same with the potatoes. 

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