Weekly Menu for August 7-13

Sunday - Maxwell's 8th Birthday Dinner!
           Lasagna, Garlic Bread, Caesar Salad,
           Sweet Hot Cucumber Salad,
           Steamed Broccoli & Cauliflower

           Birthday Dessert - Grasshopper Brownies

Monday - Orange Chicken on Rice Pilaf with Basmati Rice,
                 Corn on the Cob,
                 Sauteed zucchini and mushrooms

Tuesday - Babysat for a friend, pulled a delicious freezer meal out.
                Indonesian Beef Curry with Basmati Coconut Rice
                Naan Bread
                Zucchini, green salad and Edamame

Wednesday - Calzones & Homemade pizza with the left over dough.

Thursday - Missionaries over for dinner
                fish tacos, black beans & rice, watermelon & peaches

Quesadillas

Friday - Quesadillas

Saturday - Lily and I went out with my Parents and Sisters.
             Jason and the boys fended for themselves.

Indonesian Beef Curry with Coconut Basmati Rice

Indian food is very much liked in our family.  Our kids love it, and we love it!  This recipe is Indonesian Curry which is different from Indian, but similar in a lot of the spices and flavors.  Besides the delicious flavor, my favorite things about this recipe are, it is a Cooking Light recipe (May 2008), and this makes a great freezer meal!  Also, this makes a great leftover for lunch the next day.  I like to double this, so we have lots of extra.

Curry - 

Cooking Spray             
1 1/2 lbs. lean top round, cut into thin slices (I also use petite sirloin)

1 1/2 Tbsp. canola oil  
1/2 cup thinly sliced shallots (I use minced onion)

2 Tbsp. minced, fresh ginger

6 garlic cloves, thinly sliced (I use 6 tsp. bottled, minced garlic)

2 serrano chiles, thinly sliced (I mince them - wear food prep gloves)

2 tsp. ground coriander   1 1/2 tsp. ground cumin

3/4 tsp. salt                     1/2 tsp. ground cloves

1/2 tsp. black pepper      3 cardamom pods, crushed (I use 1 tsp. ground cardamom)

1 stick of cinnamon         1 cup vegetable broth

1 Tbsp. lime juice

Rice - 

1 1/4 cups water

1 cup uncooked basmati rice

1 cup light coconut milk

1/4 tsp. salt

To prepare curry - 

Heat a large skillet, coated with cooking spray.  Cook beef, in single layer.  Do one 1/2 at a time if needed.  Cook for about 3-4 minutes.  Place beef in bowl on the side.

Reduce heat, add oil to pan.  Add Shallots, ginger, garlic, and chili's.  Cook 4 minutes stirring occasionally.  Stir in Coriander, cumin, salt, cloves, pepper, cardamom and cinnamon stick.  Cook 30 seconds, stirring constantly.  Return beef to pan, and add broth. 

Cover, reduce heat. (**This is when I let it cool and freeze it flat in a Ziploc bag.**)  Simmer 35 minutes or until beef is tender.  Uncover and cook for 10 more minutes, or until sauce is thick.  Discard Cinnamon stick and add in lime juice.  

To Prepare Rice - 

Bring all ingredients to a boil.  Cover and turn heat down and simmer for 18 minutes.    Take off heat and let sit for 5 minutes.  Fluff with a fork.

Nutritional Information - Serving Size 2/3 cup rice and 1/2 cup Curry

Calories  280, Fat  9.4g, Protein  27.9, Carbs  18.6,  Fiber  1g.

Orange - Chocolate Chip Cookies

I was really excited to try this recipe.  I made some adjustments to the original that I found on Allrecipes.com.  For the original check out this link. 

I didn't use as much vanilla extract, and I added in some shortening taking away some of the butter.  I really like shortening in my cookies.  The original said that these become crispy as they cool.  I like a little crisp to the outside with the inside chewy.  That is what shortening helps to accomplish.  Also, I used semi-sweet chocolate chips, instead of white chips.  I just prefer them.  I think that dark chocolate would also be delicious with the orange flavor of these YUMMY cookies!

I can't wait to make these for Christmas.  The Orange-Chocolate combo always reminds me of Christmas.

I got 36 cookies out of this batch.  My family LOVED them.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup shortening
• 1 1/3 cups white sugar
• 1 tsp. vanilla extract
• 1 egg
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons orange zest
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, or use a Silpat.
2. In a bowl of mixer, cream butter and shortening on medium speed, adding sugar gradually. Add vanilla and egg. Add flour, baking powder, salt, and orange zest. When dough is mixed well, add in chocolate chips.
3. Drop dough by spoonful onto baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. Bake at 350 degrees F (175 degrees C) 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack.

Grasshopper Brownies

I found this recipe in High School, and my family loved it.  My own children love it now.  For the brownie layer I either use a box mix or have used my own 'from scratch' recipe.

Bake a pan of brownies, let cool completely.

Cream Cheese Mint layer -

Beat - 1/2 cup margarine (softened)

           3 oz. cream cheese (softened)

Add - 2 1/2 cups powdered sugar

           2 tsp. peppermint extract

           a few drops of green food coloring

Spread cream cheese layer over cooled brownies.

Melt in a small saucepan, stirring constantly till smooth -

           1 cup semi sweet chocolate chips

           1/3 cup margarine

Cool slightly then smooth over the cream cheese layer.

Refrigerate at least 1 hour before cutting into bars.

Sweet Hot Cucumber Salad

 I love to make this and eat this year round.  It is especially good with fresh cucumbers from the garden.  It is a great side to any meal.  I've even served it for Thanksgiving.

1 cup vinegar                     1/4 tsp. cayenne pepper

3/4 cup water                     dash of Parsley

3/4 cup sugar                      1/8 tsp. black pepper

1 tsp. salt                            Dash of Basil

3-4 sliced cucumbers

Very refreshing side dish!

Heat to boiling all ingredients except cucumbers.  Pour hot liquid over sliced cucumbers.  Put in refrigerator to cool for several hours.  Serve chilled.