Cooking: Menu Week Ending July 10th

After two wonderful weeks with my hubby home, I must get back to work... so I will finishing painting the daughter's condo. But I will be harvesting, freezing, drying and sewing all week. I also have a couple of fun painting and crafting projects this week.

Monday

Tuna Pasta Salad

I boil 1 lb. of corkscrew noodles until al dente, drain over a package of frozen peas, add two cans of tuna or packages of tuna. Add mayo with a little sugar to taste

Tuesday
Chicken Picatta Baked Potato Salad


Wednesday
Plum Pork Chops Wedge Salad

Plum Pork Chops

Ingredients:

3/4 c. plum preserves
1/4 c. lemon juice
2 teaspoons soy sauce
2 T. sliced green onion
4 pork loin or rib chops, cut 1 1/4 inches thick

Directions:

For sauce: Combine plum preserves, lemon juice, and soy sauce in small saucepan. Stir over low heat until preserves are melted. Stir in green onion.

Grill pork chops on rack of uncovered grill directly over medium coals 25 to 30 minutes or until no longer pink and juices run clear; turning once and brushing with some sauce during last 10 minutes. Bring remaining sauce to a boil; cover and boil 1 minute. Serve over chops.

Thursday

Asian Lettuce Cups

1 T peanut oil or vegetable oil
3 T minced red onion, chopped
2 T minced garlic, chopped
2 T grated ginger root
1 1/2 lbs. ground chicken
4 T soy sauce
1 T Chile Garlic Sauce
1 tsp. fish sauce
1 cup chopped fresh parsley
1/3 cup chopped peanuts
1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Chop onion and set aside. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more.

Add ground chicken to frying pan (with a bit more oil if needed) and add soy sauce, chili garlic sauce, and fish sauce. Cook until the chicken until brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

When chicken is done, add chopped parsley and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls, with chopped peanuts in another small bowl.

Friday

Macaroni and Cheese Crudites

Ina Garten's Macaroni and Cheese



Ingredients nocoupons

• Kosher salt
• Vegetable oil
• 1 lb elbow macaroni or cavatappi
• 1 qt milk
• 1 stick unsalted butter, divided
• 1/2 c. all-purpose flour
• 12 oz Gruyere, grated (4 cups)
• 8 oz extra-sharp Cheddar, grated (2 cups)
• 1/2 t freshly ground black pepper
• 1/2 t ground nutmeg
• 3/4 lb fresh tomatoes (4 small)
• 1 1/2 c fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Saturday
Shrimp Kabobs Rice