Menu Week of 01/20

[WMAn]

I'll try a new idea. Those who want to can post what you're cooking next week here. If the recipe is available on-line, you can link to it or cite your source if it's from a book.

Here's my menu:
- Hearty Venison and Vegetable Soup - adapted from beef recipe from Cook's Country
- Chile Rellenos Casserole with Ground Venison - Cook's Country
- Chicken & Dumplings
- Creamy Poblano Soup - Pati's Mexican Table
- Cowboy Charro Beans - Pati's Mexican Table

Assorted Items
- Creme Fraiche - Nourishing Traditions
- Sourdough Bread - Nourishing Traditions
- Cream Cheese Pastries - Nourishing Traditions
- Pecan Triangles - Cook's Country

 

[BamaProud]

I usually don't know what I am going to cook until at the most the night before.

 

[jb3]

Similar to Poser. With kids we tend to cook a large family meal and make it last a day or so. Example, wife made meatballs last weekend. Had it with pasta one night, subs the next, and I ended up eating the last on a hoogie the other night. Even better is roasting a whole chicken and have with veggies first night, and use the meat to make sandwiches the next couple of days.

 

[WMAn]

I own my own business, my wife works two jobs, we have two kids under 3, and we don't use day care or a sitter. We know busy!

I used to struggle with the same issues you mentioned. The menu would be in the trash after a few days. Two things changed. First, I do all the grocery shopping and cooking. My wife helps with food prep when she's here, but I'm responsible for it all. Second, we eat a home cooked meal or leftovers every meal. No sandwiches, take out, or processed box/bag meals here.

These two changes have made advanced planning a must. It's also why I haven't ate lunch yet. We were out of food, I went grocery shopping, and my soups not done.

 

[memfuzz]

I'm thinking you might need to post the chile rellenos casserole recipe!

 

[BamaProud]

I'm thinking you might need to post the chile rellenos casserole recipe!

Please do!

 

[WMAn]

My favorite way to use ground venison.

Chili Rellenos Casserole
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 2 pounds ground venison
- 4 poblano chilies, stemmed, seeded, and chopped
- 2 garlic cloves minced
- 2 teaspoons cumin
- 1 1/4 teaspoons salt
- 1 teaspoon dried oregano
- 3/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 (10 oz) can ro-tel, drained
- 2 1/2 cups shredded Monterey Jack
- 1/2 cup all purpose flour
- 3/4 cup skim milk
- 2 egg whites

1. Adjust oven rack to upper-middle position and heat to 450 degrees. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, 5 minutes. Stir in venison, break up to small pieces, and cook till no longer pink. Using slotted spoon, transfer venison to paper towel lined plate. Pour of all but 2 tablespoons fat from skillet.
2. Add poblanos and cook over medium-high heat until browned, 8 to 10 minutes. Stir in venison mixture, cumin, 3/4 teaspoon salt, oregano, 1/2 teaspoon pepper, and cayenne, and cook until fragrant, 30 seconds. Add tomatoes and cook until dry, 1 minute. Off heat, stir in 2 cups monterey jack. Scrape mixture into 13x9 inch baking dish. Smooth to an even layer.
3. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg-whites on medium-low speed until foamy, 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 minutes. Whip one third whipped egg whites into batter, then gently fold in remaining whites, one scoop at a time.
4. Pour batter over beef mixture. Bake until topping is light golden and puffed, 15 minutes. Sprinkle with remaining cheese and bake until golden brown, 10 minutes. Let cool on wire rack, 10 minutes. Serve.

Let me know how it turns out.

 

[Crosshairy]

How spicy is that dish? I have 2 kids (2 and 5), and wondering if they'd eat it.

Sounds good!

 

[TAFKAP]

Leave the cayenne out if you're concerned. Poblanos tend to be relatively mild. Try one first, and if you think it's too hot, cut the tops off below the tip of the seed "cone", as the hottest portion of a pepper will be towards the stem end. Make sure you remove as much of the white ribs inside as possible, and keep the seeds out. It might give the kids a little tingle, but a good way to break them into some spicier foods. TAFKAP Jr. (he's 3) loves spicy stuff.....if they've never had it, they might surprise you.

 

[WMAn]

How spicy is that dish? I have 2 kids (2 and 5), and wondering if they'd eat it.

Sounds good!

My wife, who doesn't like spicy foods, loves this casserole. It is not hot.

 

[memfuzz]

Thanks!

 

[memfuzz]

Made the Rellenos casserole last night, it was great! Thanks for sharing the recipe!

 

[WMAn]

Your welcome. We've ate on it the last two nights.

 

[TrailWatcher]

ok I just made it I'll let you know the results later....thanks for sharing..... It smells great

 

[TrailWatcher]

Really good stuff and not real spicy at all....

 

[WMAn]

glad you liked it

 

[TrailWatcher]

You need to add the garlic in when you are Sauteing the onions I guess.