Menu Plan Monday

Well we had a great week last week in terms of sticking to the menu! We did switch around Monday and Tuesday though because Sean decided he wanted soup for Monday's lunch and I couldn't give him the same for both lunch and dinner, could I? :)

Tonight's dinner will be a bit of a throw-together since I'll be going off to a ladies devotional tonight almost right after Sean gets home. I was going to do a slow cooker meal but I have been so far behind today I didn't remember until it was too late! I'll get there eventually. :)

Recipes follow menu.

Monday: Calli (mine plain, Sean's with steak on the side)
Tuesday: Pasta Primavera
Wednesday: Moslavina-style Pork in Cream Sauce (with Pasta)
Thursday: Crumby Chicken Strips (with Potato Gems and tomato salad)
Friday: Tandoori Chicken (with salad and rosti potatoes)
Saturday: Cajun Hamburgers
Sunday: Pot Roast in Foil


Calli
This was a throw together that my grandma used to make in England when times were hard and food was scarce. I'm sure there are other various methods of this, in fact even my mum's version and mine are different!

4 med potatoes, peeled and diced
1/2 c milk
2 tbs butter
4 strips of bacon, rind off but fat on, diced
1 c tasty (cheddar) cheese, grated
Salt & pepper to taste

In medium saucepan, boil potatoes until done (soft). Mash with milk and butter to make mashed potatoes, or use your usual mash method.
In small fry pan or skillet, fry off bacon until cooked and crispy. Drain on kitchen paper and pour fat into container to keep for future use.
Mix bacon into mash potato until combined. Spoon onto plates and cover with grated cheese. Microwave (or grill) until cheese is melted and swirl your fork around to mix cheese in with the rest. Voila! :)
Mum's version: Do not dice bacon but leave whole to fry. Make mash as usual (without bacon) and spoon onto plates. Place bacon strips on top. Fry an egg for each person in the bacon fat and place on top. Cover with the cheese and grill until melted. She also occasionally adds peppers and other things to this. It's up to you!
(serves 2 or 3)


Pasta Primevera
(from 'Company's Coming' 30-min Weekday meals')

3 c rotini (or other spiral) pasta
Boiling water (enough to cook pasta in)
1 1/2 c milk
2 tbs flour
2 tsp oil
2 garlic cloves (minced)
2 c frozen vegetables mix (I use winter veggies), thawed
1/4 c sliced spring onion or scallion
1/2 tsp pepper
2 tbs grated parmesan cheese
6 oz cherry tomatoes, halved
Optional: basil
Optional: extra parmesan to sprinkle over when done

Cook pasta until tender but firm. Drain and return to pot. Cover to keep warm.
In small bowl, stir milk into flour until smooth. Set aside.
Heat large frying pan to medium. Add oil and garlic. Heat and stir for about 1 minute.
Add vegetables, spring onion and pepper. Stir, cover and cook for 2-3 mins, until vegetables are heated through. Stir in flour mixture and stir until sauce is boiling and thickened.
Reduce heat to med-low, cover and simmer for 5 minutes.
Add cheese, stir and remove from heat. Add this all to the pasta.
Add tomato (and basil if using), toss gently and serve!
(serves 4)

Moslavina-style Pork in Cream Sauce

50ml sunflower oil (can use other oil)
2 red onions, chopped
500g pork, cut into strips
150 ml water
salt and pepper to taste
300g homemade pasta (or thick egg noodles, but have a try and making your own!)
25g butter
50ml double cream
Parsley, chopped

Heat oil in saucepan and add onions. Cook until softened. Add pork and fry until very almost cooked.
Add water and season with salt and pepper.
Simmer for 10-15 minutes, adding more water if necessary.
When pork is tender, stir in cream and reduce to simmer until thickened.
Cook pasta, add butter to pasta and serve with the pork.

Homemade Pasta (I promise it's so easy & kids can join in!!)

300g plain flour
Pinch of salt
3 eggs
1 tbs sunflower oil

Sift dry ingredients together into a bowl. Make a well in the centre and add eggs and oil. Using fingertips, gently gather mixture to form a dough. Knead for 5-10 minutes. Return to boil and cover with tea towel. Leave to rest for 1 hour.
Roll dough out on a floured surface, as thin as possible.
Hang pasta to dry for about 10 minutes. (chair backs come in handy for this!)
Roll up pasta loosely (like a sponge roll) sprinkling with flour to stop sticking & cut into 5mm/quarter inch wide pieces. Unravel strips and put on tea towel. Sprinkle with more flour and leave to dry for 1 hour.
It's then ready to be boiled as per usual pasta! :)

Crumby Chicken Strips
(from 'Company's Coming - 30-min Weekday Meals')

2 large eggs
1 c cornflake crumbs
1/2 c grated parmesan
1 tbs lemon pepper (if you have it)
3 chicken breast tenders/cutlets, cut into 3 or 4 pieces each

Preheat oven to 220C/425F. Beat eggs with a fork in small, shallow dish.
Combine next 3 ingredients in another shallow dish.
Dip each chicken piece in egg and then press both sides into the crumb mixture until coated.
Place on greased backing tray (with sides). Spray tops of chicken with cooking spray and bake for 15 minutes until chicken is no longer pink inside.
(serves 4 - makes 12)

Tandoori Marinade

1 tsp salt
2 cloves garlic, chopped
1" fresh ginger, chopped
1 tbs cilantro, chopped
1 tbs fresh mint, chopped
1/2 tsp tumeric
1/2 tsp hot chili powder
2 cardamon pods, split - reserve seeds.
4 tbs natural yoghurt
Juice of 1/2 a lemon

Mix above together and place chicken pieces in. Can be left in the fridge overnight - squish every so often.

Sunday Pot Roast in Foil
(by Judith Nielson)
Great Sunday pot roast recipe—perfectly timed for three-hour-church. Add frozen peas when it comes out of the oven, and by the time the prayer is over, they will be cooked, too!

1 (3- to 4-pound) roast (cross-rib, blade, rolled rump, tip, chuck, or bottom round)
1 (10 ¾-ounce) can cream of mushroom soup
1 (0.9-ounce) envelope onion soup mix
4 large potatoes, peeled and quartered
8 medium carrots, cut in halves
2 tablespoons water
1-½ cups frozen peas

Heat oven to 300º F.
Place a piece of foil,18x30 inches, in an ungreased 9x13-inch pan. Place beef on foil. Mix mushroom and onion soups together and spread over beef. Add carrots and potatoes. Sprinkle with water. Fold foil over and seal. Cook for 3 hours. For the last few minutes of cooking, undo foil and add frozen peas.
Serves 6-10.