Sunday, February 14, 2010

Happy Valentines Day!

Ah, the worlds best Hallmark holiday has arrived! Lu and I are fixing to make some cupcakes for her party tomorrow at school. Mr M. made us blueberry pancakes for breaky and it's looking like a good day. :)

At any rate I am excited to test out my new knife today, See Mr. M is not as unromantic as I once believed, what says I LOVE YOU better than a new chefs knife for VDay?

Enjoy my friends! It's going to be a good week!


Monday - Tuna Noodle Casserole 

Ingredients


3 cups uncooked egg noodles
2 (6 ounce) cans tuna, drained
1/2 cup chopped celery
1/3 cup chopped green onions
1/3 cup sour cream
2 teaspoons prepared mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 small zucchini, sliced
1 cup shredded Monterey Jack cheese or cheddar
1 tomato, chopped

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.


Tuesday - Sweet and Sour Pork Chops with rice and veggies 

Ingredients


6 medium pork chops
1 tablespoon oil or butter
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon allspice
4 whole cloves
salt, to taste
black pepper, freshly ground, to taste

Directions

Brown the pork chops in the oil or butter and place in a single layer in a baking dish.
Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops.
Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.



Wednesday - Pasta Bake 

Ingredients


250 g pasta, penne or shells etc,cooked
1 onion, finely chopped
2 cloves garlic, finely minced
500 g beef mince
1 carrot, chopped
1 stalk of celery, chopped
1 green pepper, chopped
1/2 cup red wine (or broth)
1 cup beef broth
140 g tomato paste

1 (400 ml) can tomato soup
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Topping

1 cup cream
2 eggs
1 cup cheddar cheese, grated
2 slices bacon, chopped

Directions
Heat the oil in a large frypan over medium heat.
Fry the onion until golden and tender.
Add the garlic and cook a couple of minutes more.
Add the beef and cook, breaking up the lumps with a fork, until all the meat has changed colour.
Add remaining sauce ingredients, stir well.
Simmer for about 30 minutes or until the sauce has thickened.
Mix in cooked pasta and pour into a 2 litre casserole.

Topping: Whisk together the cream and egg, and season to taste.
Pour gently over the meat/pasta mix.
Sprinkle over cheese, scatter this with the bacon.
Cook in a moderate oven (190c) until custard is set and golden.
about 30 minutes.

Thursday - Leftovers


Friday - Crispy Tilapia served with tartar sauce and salad 


3 lbs tilapia fillets, about 10
1/3 cup flour, for dusting fish
1 egg
1/2 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
salt
pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons Old Bay Seasoning
canola oil, to cover bottom of large pan

Directions


Salt and pepper fish.
Dust fillets with 1/3 cup of flour.
Mix egg with buttermilk in one bowl.
Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
Dip all floured fish into egg then flour mixture.
Heat oil medium-high in large pan.
Fry, turning after 2 minutes on each side.
Salt as soon as you take out of pan.
Should be done in three batches.

Saturday - The PW's Simple Sesame Noodles (with veggies)
 
Ingredients


12 ounces, fluid Thin Noodles, Cooked And Drained
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin

Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Sunday - Steak on the BBQ....or wings

3 comments:

Moogie said...

According to your menu, it looks like I'll be over for dinner on Wednesday and Friday. :)

Jackie said...

hey at least you got knives !! I am on a cleanse until Thursday so I will just drool.

MealPlanningMama said...

Good call Moogie, Good call :)