Monthly Archives: June 2010

Wednesday’s dinner

23 Wednesday Jun 2010

Posted by in sweet and tangy meat balls

≈ Leave a comment

Last night’s dinner

Ok, we actually had homemade pizza but the donuts were pretty spectacular. Actually, I didn’t get any of either as during the day my latte request containing soy turned into a regular latte and I had a rather uncomfortable evening.

Tonight’s dinner

Last swimming lesson tonight and a lot of errands to do. Not to mention that I am still feeling a bit “off”. Slowcooker to the rescue as usual.

http://www.a-crock-cook.com/crock-pot-sweet-tangy-meatballs.html

Crock Pot Sweet and Tangy Meatballs Recipe

1.25 lbs. pre-cooked packaged meatballs
1/2 cup peach preserves
1 cup honey flavored bottled barbeque sauce
1 1/2 tablespoons balsamic vinegar
1/4 cup packed dark brown sugar
1/4 teaspoon lemon pepper

Mix all ingredients, excluding meatballs into crockpot.

Stir well to blend.

Add the pre-cooked meatballs.

Stir gently to evenly coat the meatballs.

Cook on low for 5 hours.

Serves 6.

I love hearing from you. Leave a comment-make my day.
Advertisements

Tuesday’s dinner

22 Tuesday Jun 2010

Posted by in donuts, hunter chips

≈ Leave a comment

Last night’s dinner

This was just great. Easy and VERY tender. Make the pork marinade in the morning (or the night before) and let it thaw in the fridge (or just sit in it) for the day.

So I started this blog as a way to keep myself writing and anchored to the world while I’m learning to be a parent and trying not to obsess about what I might be missing at work while already feeling guilty about going back to work in September and leaving Madison with a babysitter.

What started this latest bit of angst? I just logged into my work e-mail for the first time in awhile and see that things are being re-orged for next year while I’m gone and I don’t have any input into it. I’ve always been super type A-especially when it comes to my career and this is killing me. This is also ridiculous as I SHOULD just be focussing on my total miracle who I adore more than anything which is the reason why I haven’t been checking my e-mail.

I work with terrific people and it isn’t as if there is some sort of plot or anything but just the act of not being involved drives me crazy and then it drives me crazy that I am thinking about this as when I do go back it will be like I never left within a few months. This is my one shot at being with my daughter for this period of time.

How do I balance being type A while being the best possible Mommy that I can?

Oh well, onto the food which is the focus of this blog.

Due to the foul mood I was in from all the above thinking I needed something fried to go with the chops. Hunter Chips fit the bill. These are slices (thin) of potatoes that are fried until crisp and salted while they are hot.

Yummmmm…and insta-mood improver.

Since I still have oil out and my mood hasn’t really improved quite enough-tonight we’re having donuts and I’ll take a bunch of them to bookclub tonight.

Here’s another recipe from Grandma Gibson.

Mix together; 3 cups of flour, 2/3 cups of milk, 3 T. of oil, 1 egg, 1/2 tsp. salt, 4 tsp. baking powder, pinch nutmeg, zest of half a lemon, dash of vanilla.

Mix as little as possible and rollout to 1/2 inch thick. Cut into donut shapes (you can find donut cutters lots of place but you could use to cups (one large and then one the size of the donut hole that you want) to cut them instead.

Fry in oil until golden and dip in sugar.

I love hearing from you. Leave a comment-make my day.

Monday’s dinner

21 Monday Jun 2010

Posted by in rosemary pork chops

≈ Leave a comment

Last night’s dinner

The scallops were yummy and tender. I really like the sauce. A couple of changes though; used fresh ginger instead of dried and used fresh cilantro instead of dried. It seemed a shame to use dried when the fresh is just there.

I used some of the sauce as a dressing for the salad-fresh from the garden.

Tonight’s dinner

We had a great visit on Saturday with Diane and Dave at Ashton Glen Farm when we picked up our pig. Madison even got her first visit with a horse. Now we get to have the fruits of Diane and Dave’s labours (had the first of the sausage for breakfast on Father’s Day with poached eggs and mediocre scones). Thought I would give my usual mustard and brown sugar recipe a rest and try something different but it had to have in it ingredients that I have on hand. Voila!

http://allrecipes.com/Recipe/Grilled-Rosemary-Pork-Chops/Detail.aspx

Ingredients
1 cup soy sauce
1/2 cup water
6 tablespoons brown sugar
2 tablespoons dried rosemary, crushed
4 boneless pork chops
Directions
1.Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
2.Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
3.Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

I love hearing from you. Leave a comment-make my day.

Sunday’s dinner

20 Sunday Jun 2010

Posted by in scallops and blueberries

≈ Leave a comment

Last night’s dinner

There’s the pie just waiting for eaters. We enjoyed the chicken though so much that not a tonne of pie was eaten and we’ll have to finish it today. 😛

Tonight’s dinner

We’re going to have something light and I need another excuse to take Madison for yet another walk so off to Merivale fish market we go. I’m thinking scallops.

http://www.thelovechef.com/recipes/seafood/blueberry_scallops.html

BLUEBERRY SCALLOPS ’07

Here I have combined a healthy trio of fish, monounsaturated extra virgin olive oil and blueberries for a tasty and nutritious main course.

¼ cup Colavita Extra Virgin Olive Oil
1 pound bay scallops or sea scallops, cut into quarters
1 pint (2 cups) fresh or frozen blueberries
½ cup red onions, chopped fine
2 tablespoons orange marmalade
2 tablespoons balsamic vinegar
1 teaspoon orange peel
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ teaspoon crushed red pepper
Freshly ground black pepper
¼ cup chopped fresh Italian parsley

Serves 4

Heat the Colavita Extra Virgin Olive Oil in a large skillet over moderately high heat, add scallops and sauté lightly until opaque; do not overcook. When cooked, transfer scallops to warmed serving platter and keep warm. To the same skillet add blueberries, onions, marmalade, balsamic vinegar, orange peel, ginger, coriander, red and black peppers. Stir over medium heat until thickened, about 4-5 minutes. Spoon over scallops and sprinkle with parsley.

I love hearing from you. Leave a comment-make my day.