Okay. I'm still getting organized here. Thanks for checking back in.
Monday-already passed
Tuesday-that's today, already passed
Wednesday-Tomato Lentil Pasta
Thursday-Chicken Pot Pie with Pie Crust
Friday-Frittata Dinner, served with Salad Greens and Tatsu's Baguette
Cheers! Have a great week!
Tuesday, October 6, 2009
Saturday, September 26, 2009
Menu for the Week of Monday, September 28
And after a long, long summer break . . . Long Branch Supper Club is back!
Welcome to the back to the blog and thank you for visiting. I've made some changes and some improvements to the format and I am hoping that this site will be used more frequently by all of you to find out about the weekly menus and all the recipes for you to try in your own homes.
Without further delay, here's the menu for this week.
Monday-Macaroni & Cheese
Tuesday-Spaghetti Dinner (meat and vegetarian) served with Tatsu's Baguette
Wedesday-Curried Chickpeas served with Basmati Rice
Thursday-Frittata served with Greens and Tatsu's Baguette
Friday-Baked Chicken Breast with Spinach, Rapini, and Goat's Cheese
Happy Ordering!
Jean Stephens
Welcome to the back to the blog and thank you for visiting. I've made some changes and some improvements to the format and I am hoping that this site will be used more frequently by all of you to find out about the weekly menus and all the recipes for you to try in your own homes.
Without further delay, here's the menu for this week.
Monday-Macaroni & Cheese
Tuesday-Spaghetti Dinner (meat and vegetarian) served with Tatsu's Baguette
Wedesday-Curried Chickpeas served with Basmati Rice
Thursday-Frittata served with Greens and Tatsu's Baguette
Friday-Baked Chicken Breast with Spinach, Rapini, and Goat's Cheese
Happy Ordering!
Jean Stephens
Thursday, April 30, 2009
Rosemary and Orange-Glazed Chicken
What can I say, it's a family favourite! This recipe is from www.williams-sonoma.com. Bon Appetit!
Ingredients:
For the marinade:
Zest and juice of 2 oranges
4 garlic cloves, minced
2 Tbs. Champagne vinegar
2 Tbs. finely chopped fresh rosemary
2 Tbs. olive oil
Salt and freshly ground pepper, to taste
8 quarter chicken legs
3 sweet potatoes, about 1 1/2 lb. total, peeled and cut into 1 1/2-inch chunks
2 leeks, white and light green portions, rinsed well and finely chopped
Zest and juice of 1 orange
1 Tbs. finely chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground pepper, to taste
Directions:
To make the marinade, in a small bowl, combine the orange zest and juice, garlic, vinegar, rosemary, olive oil, salt and pepper and stir until blended. Place the chicken in a large sealable plastic bag or large bowl and pour in the marinade, coating the chicken evenly. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours. Preheat an oven to 425°F. Place the chicken and the marinade in a large, heavy roasting pan. Arrange the sweet potatoes and leeks around the chicken, making sure to coat the vegetables with the marinade. Roast until the chicken shows no sign of pink when the thickest parts are cut into near the bone, the skin is brown and crisp, and the sweet potatoes are tender, about 1 hour and 10 minutes. Stir the chicken and potatoes once or twice while cooking. Using tongs, transfer the chicken to a warmed platter and cover loosely with aluminum foil. Place the pan with the sweet potatoes over medium-high heat, and add the orange zest and juice and chopped rosemary. Cook, stirring, until the potatoes are very soft and the sauce is slightly thickened, about 2 minutes. Taste and adjust the seasonings with salt and pepper. Arrange the sweet potatoes around the chicken and pour the sauce over the meat. Garnish with rosemary sprigs and serve immediately. Serves 8. Diane Rossen Worthington, Author, Seriously Simple (Chronicle Books, 2002).
Ingredients:
For the marinade:
Zest and juice of 2 oranges
4 garlic cloves, minced
2 Tbs. Champagne vinegar
2 Tbs. finely chopped fresh rosemary
2 Tbs. olive oil
Salt and freshly ground pepper, to taste
8 quarter chicken legs
3 sweet potatoes, about 1 1/2 lb. total, peeled and cut into 1 1/2-inch chunks
2 leeks, white and light green portions, rinsed well and finely chopped
Zest and juice of 1 orange
1 Tbs. finely chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground pepper, to taste
Directions:
To make the marinade, in a small bowl, combine the orange zest and juice, garlic, vinegar, rosemary, olive oil, salt and pepper and stir until blended. Place the chicken in a large sealable plastic bag or large bowl and pour in the marinade, coating the chicken evenly. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours. Preheat an oven to 425°F. Place the chicken and the marinade in a large, heavy roasting pan. Arrange the sweet potatoes and leeks around the chicken, making sure to coat the vegetables with the marinade. Roast until the chicken shows no sign of pink when the thickest parts are cut into near the bone, the skin is brown and crisp, and the sweet potatoes are tender, about 1 hour and 10 minutes. Stir the chicken and potatoes once or twice while cooking. Using tongs, transfer the chicken to a warmed platter and cover loosely with aluminum foil. Place the pan with the sweet potatoes over medium-high heat, and add the orange zest and juice and chopped rosemary. Cook, stirring, until the potatoes are very soft and the sauce is slightly thickened, about 2 minutes. Taste and adjust the seasonings with salt and pepper. Arrange the sweet potatoes around the chicken and pour the sauce over the meat. Garnish with rosemary sprigs and serve immediately. Serves 8. Diane Rossen Worthington, Author, Seriously Simple (Chronicle Books, 2002).
Wednesday, April 29, 2009
Pasta with Arugula and Walnuts
This recipe can be found on www.marthastewart.com. It was originally published in Everyday Food, April 2008. I love that it's simple and really healthful!
Prep: 10 minutes
Total: 25 minutes
Ingredients
Serves 4
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 tablespoons butter (or olive oil for a vegan option)
1 pound baby arugula (or a mixture of arugula and baby spinach)
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup walnut pieces, toasted
Directions
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Alternatively, you can add milk or almond or rice milk for a creamier texture. Garnish with toasted walnuts.
Prep: 10 minutes
Total: 25 minutes
Ingredients
Serves 4
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
4 tablespoons butter (or olive oil for a vegan option)
1 pound baby arugula (or a mixture of arugula and baby spinach)
1 can (15 ounces) cannellini beans, rinsed and drained
1/3 cup walnut pieces, toasted
Directions
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Alternatively, you can add milk or almond or rice milk for a creamier texture. Garnish with toasted walnuts.
Shepherd's Pie
This recipe comes from my friend Martha. It was published in Everyday Food, November 2007. I found this recipe on her website. Enjoy!
Prep: 20 minutesTotal: 35 minutes
Ingredients
Serves 4
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
10 ounces frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
Directions
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup chicken stock and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Prep: 20 minutesTotal: 35 minutes
Ingredients
Serves 4
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
10 ounces frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
Directions
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup chicken stock and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Monday, April 27, 2009
Roasted Tofu and Broccoli, served with Jasmine Scented Rice
This is one of Joe's favourite dinners and I love making it 'cause I know that dinner time will go really smoothly. There's no coaxing, bribing, yelling, etc. for him to finish his dinner. And it's soooo healthy for him!!
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
This recipe comes from www.pc.ca and I found it in an edition of the Insider's Report
Serves 4
Ingredients
4 tsp olive Oil
1 tsp sesame Oil
1 pkg (454 g) tofu, firm or medium, cut into 1-inch cubes
1 head of broccoli, cut into bite size pieces
1 cup frozen corn
Sauce: soy sauce, orange juice, sesame oil, rice vinegar, grated ginger. Or, PC Memories of . . . sauce.
Directions
Preheat oven to 400 degrees F.
Toss tofu and broccoli with oilve and sesame oils. Place into a 13 x 9-inch (3 L) baking dish, and distribute so everything is mostly in a single layer.
Bake for 15 to 17 minutes or until broccoli is tender. Sprinkle corn over top; bake 1 minute longer or until corn is heated through. Drizzle with sauce and serve with rice. If desired, garnish with sesame seeds.
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