Meal Plans and Recipe

I like to cook. I enjoy trying new things. My friend Leah has a site telling everyone what her meal plan is for two weeks at a time. I enjoy looking at it and seeing what's for dinner at their house that night. It also gives me ideas for meals and recipes. I get a lot of my recipes from friends or family and magazines, so I don't have links to all of my recipes... but I've decided to post my meal plan for you all to read and if you are interested in a recipe I'll gladly send it your way. How's that? Maybe it will be interesting to someone as to what I cook for a person on a low sodium diet. Basically, I can use salt substitute and also I look for canned goods with "no salt added" and that makes a big difference.

It's not on my meal plan, but I've been wanting to try cooking with scallops. I've never eaten them and they just look interesting. Too bad they're like $11 a pound or something crazy like that. So... if you've eaten scallops let me know if it's even worth it. I do meal plans only one week at a time.

Sat- family gathering... I made chili, rice crispy treats, peanut butter chex mix
Sun- leftovers
Mon- creamy orzo with baked chicken, cucumbers
Tues- black bean and corn quesadillas, salad
Wed- stuffed peppers
Thurs- chicken curry pot pie
Fri- chili (again) :)

* Back ups... I always have back up meals in case I just can't get to the store. I usually have potato soup as a back up and also spaghetti on hand as a back up.

Here's the recipe for the quesadillas. It's super easy and good!

2 tsp olive oil
3 T finely chopped onion
1 Can black beans, drained and rinsed
1 Can whole kernel corn, drained (or I use the can that the black beans came out of and use frozen corn)
1 T brown sugar
1/4 C salsa (or if I don't have that I just put in some spices like cumin, chili powder, oregano, and basil and cayenne pepper)
1/4 tsp red pepper flakes
2 T butter, divided
flour tortillas
shredded colby/jack cheese
sour cream

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 min. Stir in beans and corn, then add sugar, salsa, and pepper flakes- mix well. Cook until heated through, about 3 min.

Melt a pat of butter in a large skillet over medium low heat. Put a tortilla in there, put a little cheese on there and then some of the bean mixture and then I either fold it over (if I have the larger burrito sized flour tortillas) or put another tortilla on top like a sandwich. Push it down with a spatula so the cheese will glue it together. Look under there after a few minutes and see if it's browned and then if it is flip it over and cook on the other side. Cut with a pizza cutter and then eat with sour cream.

Ragout and Popcorn

Last night I made a recipe that I've been meaning to try called "Rotisserie Chicken Ragout." I got this one from my friend Leah. If you are like me and looking for recipes with lots of vegetables and relatively healthy, then this is one for you to try. Ben and I both liked it very much. A ragout (pronounced RAGOO) is any kind of stew like thing sometimes and sometimes not containing noodles. Here's the recipe in case you'd like to give it a try.

1 C chopped yellow summer squash (I used one whole squash... a little more than a cup)
1 C chopped zucchini (I used one whole zucchini... a little more than a cup)
1/2 C chopped onion
1 1/2 tsps minced garlic
2 T olive oil
2 C cubed cooked rotisserie chicken (I cooked two chicken breasts that I seasoned)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained (I used Great Northern beans instead because of price)
1 T heavy whipping cream (I used 2 T because I had a lot of vegetables... and just cause)
1 T minced fresh thyme (I used dried)
1/8 tsp salt
1/8 tsp pepper (I used more salt and pepper than 1/8)
1/2 cup shredded Parmesan cheese

Saute the squash, zucchini, onion and garlic in oil until tender. Add cooked chicken and beans... let them heat through. Add whipping cream and thyme and other seasonings. Leave the Parmesan until the end.


On other news... Ben has been working on house projects. I still have not put up pictures of the office area...but it looks very nice. Most recently he has scraped down the popcorn ceiling in the living room. That means that the whole downstairs (except the half bathroom) have smooth ceilings! I know, exciting stuff. Here's a picture of my hard-working, wonderful husband.

This is an action shot of the popcorn being annihilated.

Beth Bread and Baby Shower

Well... yesterday I made the Beth Bread I told you about. Honestly, I didn't think it turned out like the Beth Bread I remember. Maybe the starter isn't the right kind, maybe it was something I did. Sometimes you have to play around with a recipe to see how to make it just right. The loaves look pretty though I thought. :) Below is the recipe in case you want to try it on your own.

1 C starter (it's supposed to be a sourdough starter... I think I made a sweet bread starter, but it's almost the same... I think)
6 C bread flour (I used all-purpose.. you think that made the difference?)
1 1/2 C warm water
1/2 C sugar
1/2 C oil (I didn't have quite a half cup, so I put in some applesauce... do you think that made the difference?)
1 T salt
mix and knead lightly. Let rise overnight. In the morning, punch down, form 3 loaves, let rise all day. Bake 350 for 30 minutes. Remove from pans to cool, can top with butter.

Yesterday the girls from my choir gave me a baby shower. We had a really good time and ate some great food- spinach quiche, two kinds of scones, fruit salad, and cinnamon twists.

The girls in this first picture are Sarah (on left) who is a GREAT cook and singer and violin player and piano player. I ask her all the time how one person can do all of those things really well. Then me... is it just me or am I getting that pregnant lady swollen face thing? Then Paula who I sing next to in choir. She looks like Princess Diana I think and she is a very accurate and great singer. They are both very funny.


This is a picture of all of the girls. The girl on the far left is expecting too. She's having a little boy and she stands on the other side of me in choir.

Indian Chai (Tea)

Yesterday I had my Indian friend, Sonia, come over for lunch. I introduced her to the world of quiches and she taught me how to make Indian chai (tea). I've had it in restaurants, but I wanted to know how to do it myself. Sonia has been gracious enough to teach me a few things in regards to cooking Indian food (my favorite cuisine) and let's just say it ain't easy. Everything is pretty much eyeballed as far as measurements go. Below I have converted what she showed me into measurements as best as I can. This tea is delicious and soothing and if you use decaf tea bags like me, it can be decaf as well. She said Indian people drink this twice a day... maybe more.

First you start out with two cardamom seeds. Yes, yes, I know... it is not an ingredient you normally have in your cupboard... but it's worth buying! You probably can get them at health food stores for sure, but maybe even Wal-Mart. They are part of the ginger family. Here's a picture of what they look like.
You crush these seeds with a rolling pin or anything you want. The more you squish them, the more flavor you'll get. Then you put 3/4 C of water in a small sauce pan and set temperature to medium high. (I put it on 7 on my stovetop) Then put the crushed seeds in there (including the husks) and also about 2 to 2 1/2 teaspoons of sugar. When that gets boiling you put 2-3 tea bags in there and let them swim around until the water turns like a garnet color. I pulled the tags off of the tea bags first before putting them in. When it looks garnet colored you take out the tea bags and put in 3/4 C of milk in there. Let it heat up to a nice low boil. (I turned down the heat a bit after taking out the tea bags- to maybe a 5 or medium heat) When it boils take it off the stove and strain it through one of those wire mesh strainers into cups and enjoy!

My friend said that the cardamom seeds are soothing, but if you want a little more spice you can put ginger in there instead of the cardamom seeds. So... if you use ginger (which probably would be easier to find in the store) you take like a bit of ginger the size of from the top of your finger until the first line in your finger and peel it and chop it up. You put that in the water before the tea bags and then just follow the same directions. She said that the ginger one you usually make in winter because it makes you warm from within. Since I'm always hot right now she said that it would be better with the cardamom seeds for me. If you try this... let me know and tell me how you liked it!

Cooking in August

For those of you that like Indian food or mildly spicy foods... this is a recipe for you. I got this out of a book from the library called "Pennsylvania Dutch Cooking- A Mennonite Community Cookbook". Since when do Mennonite people cook Indian food? I don't know. It was fantastic! Sorry... no pictures taken.

Rice and Curry

1 pound hamburger (I used two)
2 T fat (I used margarine)
2 large onions, diced
1 1/2 tsp curry powder
2 C strained tomatoes (I used canned died tomatoes with green chilies)
4 medium-sized potatoes, diced
1 1/2 C rice, uncooked
6 cups water (1 1/2 C for meat mixture, 4 1/2 for rice)
2 tsp salt

Brown hamburger and onions in the fat. You might want to drain off a bit of the grease if it is quite a bit. I did not drain it because I used very lean beef. Add tomatoes, diced potatoes, curry and salt. Add 1 1/2 C boiling water and cook slowly until potatoes are soft. Cook rice in salt water and drain. Serve curry mixture with the rice. This is good also with chicken instead of beef. Serves 6-8.

Cooking in April

For those of you who like fish, this is a wonderful glaze! I got the recipe from my father-in-law's wife, Ilana. She is a wonderful cook. On the plate is some salmon, and then on the right is some tilapia that I did. I prefer the salmon, Ben prefers the tilapia.


Teriaki Fish Glaze

sesame oil- a little bit
1/4 Cup of teriaki sauce (I used "southern tsunami" brand of teriaki sauce)
2 T brown sugar
2 T sesame seeds
2 T lemon juice (I used lime juice)
rosemary leaves and chives (fresh is better, but I used dried rosemary, and didn't use chives cause I didnt' have any)

Put some tin foil on baking sheet and then put the fish on the tin foil. Put the glaze over fish and then bake in a 350 degree oven for 20 minutes.

Cooking in February

I like hearty meals. I especially like soups and stews... even when it is 80 degrees outside! I made this tonight and thought it was worthy of sharing. My regards to the Betty Crocker cookbook, and to my wonderful mother-in-law that gave it to me in the first place.




Corn Chowder

1/2 pound bacon, cut up (I used turkey bacon)
1 medium onion, chopped (1/2 C or more)
2 medium stalks celery, chopped (1 Cup)
2 Tbls all-purpose flour
4 Cups milk
1/8 tsp pepper (or more if you like it like I do)
1 can cream-style corn
1 can tiny whole potatoes, drained and diced
chopped fresh parsley, if desired (I didn't have it)
Paprika, if desired (I sprinkled it on top.. pretty)

1. Cook bacon in 3-quart saucepan over medium heat until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside. (with turkey bacon I found that it didn't give off all that much fat... so I left whatever was there and added a little butter)

2. Cook onion and celery in bacon fat over medium heat about 2 minutes, stirring, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly, remove from heat. (mine never looked "bubbly"...but I gave it a good stir)

3. Gradually stir in milk. (I put mine in all at once) Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

**Interesting tidbit- the word chowder, comes from the French word chaudiere. It is a large cauldron that the seamen used to make their hearty stews in. Enjoy!

Cooking in Winter

Ben and I decided that we would try out his Christmas gift to me- a pasta maker. I've never made homemade pasta before, but in the instructions it says that with practice you can make pasta like a real Italian! So here are some pictures from tonight's adventure with pasta making. The pictures really don't do justice to how it tasted. It was good. Oh, and also I will include my recipe for meatballs... they are good!



Pasta is made of flour and eggs and a little bit of water. Once you have the dough, you cut it into sections and make flat sheets. Ben liked this part.

















Then you run the flat sheets of pasta through the cutting part of the machine. We decided to make linguini style noodles tonight. I've seen on TV how cooks put their pasta in "nests" or little piles... so here are my nests.








Then, after boiling the pasta for 4 minutes, you mix with sauce and it's ready. Here's Ben giving his vote. When he saw this picture he said "now, why does my head and my fist look unusually large?" I thought it was funny.










Italian Meatballs

1 lb lean ground beef (I used ground turkey)
1/2 C Italian style bread crumbs
1/3 C water (more or less)
1/4 C grated parmesan cheese
1 medium onion
garlic (I eyeball it)
salt (I eyeball it)
pepper (I like pepper a lot, so I add a lot)

Mix all ingredients... not too much water, moist only
shape meatballs with damp hands and place on broiler pan, broil. (I use parchment paper too) Broil until slightly brown and turn. (about 4 minutes on each side... watch carefully because the broiler will burn them easily)
Add to spaghetti sauce and simmer at least 20 minutes.