Monday, December 12, 2011

Menu: Week Ending December 17th


Classes are finished and now I can shift to Christmas prep full gear. I do feel a little stressed but know a couple of days in the kitchen will get me back on track. The house is decorated and we are really enjoying the holidays. 

I have spent the last two weekends prepping food for when the boys are in town. The last thing I want to do is spend the day cooking and cleaning the kitchen. 

How are your holiday preparations coming? 




Monday

Who doesn't love a big bowl of Spaghetti Carbonara on a cold winter day... I don't make this dish enough but can't wait for dinner. The pasta is delicious for lunches, heated up 


Spaghetti Carbonara
Arugula. Shaved Parmesan, Pine Nuts In a Lemon Vinaigrette
Three Cheese Garlic Bread

Tuesday

I am making Yvonne's slow cooker soup and freezing the leftovers for the week between Christmas and New Year's 


 


Recipe:

8 large yellow onions, Make sure to use YELLOW ONIONS, peeled, sliced in thin half-moons
2 TBS olice oil
2TBS butter
1 1/2 TBS  sugar
1 1/2 TBS salt
24 oz Beef Broth
32 oz. chicken broth
1/2 cup good white wine, dry sherry or Marsala
1 dried bay leaf
3 sprigs thyme, tied with kitchen twine
1tsp pepper
1 baguette, cut into 1/2 thick slices
1/2 shredded Gruyere cheese for EACH serving

Combine oil and butter in a frying pan and put all 8 cups of onions in pan.  Add sugar and salt and toss to coat.  Cook onions on medium low heat for 40 minutes to 1 hour stirring occasionally. They will cook down to a fracton of their former volume and most of the liquid will evaporate.   
Add onions to slow cooker. Add broth, wine, bay leaf and tyme to slow cooker and cook for 2- 3 hours on high.
 
Preheat oven to 350 degree. Put baguette slices on baking sheet and toast for 15-20 minutes until dry. Increase oven temp. to 400 degrees.

Put baguette in soup bowl and ladle soup over baguette. Grate cheese on top of soup.

Put bowl on baking sheet and bake in oven until cheese is melted and brown, 10 minutes.

Serve with salad.

Wednesday






Chicken Pot Pie
Roasted Butternut Squash

Thursday

Out

Friday


Peach Glazed Chicken
Smashed Potatoes
Roasted Green Beans with Almonds


Saturday


Turkey Chili in the Crockpot
with all the trimmings
Corn Bread Muffins

Sunday Dinner

 

Bacon Wrapped Scallops
Baked Potato
Green Salad with Candied Pecans, Cranberries and Feta

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Cynthia