Weekly menu 1.21.13

Chef Jen Jen

Sorry for the late and abbreviated post. We’re camping at the local school board for a slot in our top choice middle school. More on that Tuesday, but here’s the framework for meals for the week, along with a shopping list that I hope is complete! Special shout out to my pal Lela for one of my favorite presents ever, a personalized chef’s coat.  I may never be a professional chef, but I sure do feel official in my own kitchen.

Updated 2.21.13 with links to recipes on the menu chart.  More recipes follow, below.  The hazards of posting from a mobile device!

weekly-menu-12113

Weekly Shopping List 1.21.13

NOTES:

Linguine with Parsley & Baby Clams

  • 1 package dried linguini (do not use fresh – it’s too sticky for this recipe)
  • Juice of 1 lemon
  • Olive oil
  • 1-2 cloves garlic, pressed
  • 1 bunch fresh parsley, chopped
  • 1 can baby clams (not minced clams – totally different thing)
  • Parmesan cheese

Boil pasta according to package directions, drain and toss with a bit of olive oil just to keep it from sticking together.  In a large pot (perhaps even the one you just used to cook the pasta), heat some olive oil and stir in the garlic; add lemon juice and clams, drained of most of their liquid.  Toss in pasta and keep tossing until it’s well coated.  Toss in parsley.  Serve in bowls with grated Parmesan cheese and lemon slices.  Tastes very good cold the next day.

Chicken & Dumplings

  • 8-10 flash frozen chicken tenderloins
  • 2 quarts chicken stock
  • Butter
  • 1 white onion, chopped
  • 2-3 carrots, cut in big pieces
  • 1 c. flour
  • 2 tsp. baking powder
  • 1 egg
  • Milk
  • Salt

Melt some butter in a large, heavy-bottomed stock pot.  Saute chopped onion for a few minutes, then add the carrots.  Cook for another few minutes, then add the chicken and chicken stock.  Bring to a boil then simmer for about 20 minutes, until chicken is cooked through.  Remove chicken with a slotted spoon; chop into bite-sized pieces.  OPTIONAL: strain broth, put onion and carrot into the blender, and liquify; return liquified vegetables to stock.  Add chopped chicken, and keep over low heat.

Mix flour, baking powder and about 1 tsp. salt in a bowl.  Break egg into glass measuring cup; add milk to make total liquid volume of 1/3-1/2 cup and mix well.  Add liquid to flour mixture and stir to combine; you should have a very sticky dough, too sticky to roll out, but stiff enough that it holds together.  Bring stock back to simmer.  Take two forks, or a fork and a spoon, scoop up small (Milk Dud sized, or a little bigger) globs, and drop them into the hot stock.  When all are in the pot, let cook for a few minutes.  Ladle into bowls and serve.  NOTE: you may add parsley or other herbs to dumpling batter, but my people like them plain.  Tastes even better the second day.

2 Comments Add yours

  1. Kay says:

    LOVE your menus. And commentary.
    Hope you’re somehow managing to stay warm on Avery. The process is totally backwards; schools should be lining up to enroll your two.

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