Soup and Fruity Salad

Hubby has been good to me this week! I got TWO gourmet meals this night!!

Halloumi Cheese with Cucumber Lentil Salad

My new favorite cheese. Oh my...

Jill's Favorite Calibasita

We found some wonderful recipes in a free copy of Women's Day we got in the mail. The recipes are from a book called "The Family Chef" by Jewels and Jill Elmore. We're making these recipes all week. The first of the series is called Jill's Favorite Calibasita. It was super yummy because hubby cut all the chunks up in tiny pieces. We didn't take our own picture of this, but we should have. It was beautiful!! This was eaten as our main course, but it would have also been perfect as a side or a dish to bring to a summer potluck.

Tuesdays Bentos

The kids loved this sweet box. The sandwich had cream cheese inside of it. I think I needed to add some veggies in there but worried the kids wouldn't eat it.

Tilapia Topped with Warm Cherry Tomatoes, Bread and Corn

Yum. Hubby slaved over this meal. The boys loved it.

Penne Pesto with Sliced Peaches

Pesto, garlic, tomatoes, onions, cooked penne. Wahlah.

Menu July 19-25

Dinner:
Sunday- Grilled Salmon Burgers
Monday- Tilapia Topped With Warm Cherry Tomatoes
Tuesday- Vegetarian Enchiladas
Wednesday- Grilled Curry Lime Pork Tenderloin
Thursday- Cuban Black Beans And Rice With Sweet Corn
Friday- Mango Salsa Shrimp
Saturday- Spaghetti Carbonara

Lunches:
PBJ
Turkey Sandwich?
Salad
Wafer Cookies
Raisins
Pudding
Broccoli
Mini Carrots
Yogurt
String Cheese
Oranges
Apples

Spaghetti Carbonara

I was a bit skeptical about this menu item because there really wasn't any sort of "sauce" used on the pasta. I think it helped that the eggs were mixed with Parmesan cheese, that I put bacon pieces in the pasta, and the fact that there was garlic and olive oil, I think this turned out nicely. The boys inhaled it. That always tells me I should make it again!!

California Taco Salad

I thought this was really good. We didn't have salsa to put on top though. I used some Louisiana hot sauce, but it really needed some true Mexican salsa. Otherwise, I loved the mango, black olives, ground beef, and avocados mixed together with the lettuce, cheese, black beans and vinaigrette dressing. Writing all this, I don't think we'll make this again. It wasn't a big hit with hubby. He may change his mind with some real salsa on top though.

Yummy Yummy Polenta!!

This was polenterrific!! Definitely something I want to make over and over again. Is that too much corn for one day? I guess it depends on what we ate for breakfast and lunch. I need to remember this recipe forever. Again, I got it from The Scramble. I think I may stop blogging... because I've obviously come up with a favorite source.

Anyway, I hate to leak recipes that most people have to pay for, but really, you pay for the convenience of having the ingredients thrown into a grocery list for you... and the ability to pick your favorite recipes and lump them together. I love the Scramble... have I mentioned that yet? Anyway, I want to share the vegetable recipe because I'm in love with yellow curry these days.

Saute about a 1/2 of an onion in a little bit of olive oil... once it's pretty soft, throw in a diced zucchini (I used calabaza squash). Let that cook a couple of minutes, then throw in 2 cups of corn kernels (fresh or frozen). Cook those for a minute or two and then dash in some yellow curry powder (I probably used a teaspoon or so). Add a little bit of salt and you have a side dish that is very tasty.

I used to hate curry as a kid but now I can't seem to get enough of it. What's up with that?

Tuesday's Lunch for Two

Monday Lunch for Two

The boys started a summer program. This is what they got today.

Mango Salsa Shrimp -Drool

Holy smoking gun! This combo of curry rice, lime avocado and mango chunky salsa shrimp is definitely something I'll have on my list of last dishes to eat on my death bed. It's always amazing to me how something so good can be so easy to make. I have to give credit to The Scramble once again. Thanks Aviva Goldfarb!

Awesome Breakfast Tacos

These were made for me on a lovely Saturday morning. Hubby knows his tacos. I say add cilantro to anything to make it better.

Menu: July 12- July 18

I'm cheating this week. Since I start a full time non-food planning job tomorrow, I will be making up dinner from The Scramble. It's a definite shortcut. I found the recipes I wanted to cook and she sent me a grocery list. It's wonderful.

Dinner:
Sunday- Mango Salsa Shrimp with Steamed Rice, Carmelized Onions and Avocados with Lime.
Monday- Grilled Steak With Garlic-Parmesan Crust
Tuesday- Grilled Italian Polenta With Fresh Tomatoes (thaw ground beef for tomorrow)
Wednesday- California Taco Salad
Thursday- Penne Pesto With Fresh Tomatoes
Friday- Spaghetti Carbonara
Saturday- Chinese Barbecue Noodles With Carrots And Onions


Lunch for the kids at school:
Monday- PBJ, Cantaloupe, Broccoli and WF Cookies
Tuesday- Turkey Sandwich, Yogurt Dip, Apple Slices, Chips
Wednesday- PBJ, Grapes, Granola Bar, Carrots
Thursday- TBD
Friday-TBD

Bentos and Tiffins

This is a very interesting article by Addie Broyles. I am keeping it on file for the yummy recipes she's added towards the end. I also love that she shows pictures of basically my bentos and tiffins I use daily.

Flavor Tripping Party with The Berry Fairy

Flavor Tripping Party with The Berry Fairy

WHAT: The Berry Fairy is bringing Miracle Berry Flavor Tripping to Austin, TX.
A portion of the event’s proceeds will be donated to the local charity We
Are Learning.

Miracle berries are a native West African fruit that have an extraordinary
effect when consumed. The "miracle" is that everything sour and bitter
eaten afterwards will taste sweet for up to 2 hours. Lemons will taste like
lemonade, vinegar like apple juice, goat cheese like cream cheese
frosting, and stout beers like chocolate milk!

Admission includes one miracle berry and a bacchanalian banquet of
foods specially selected for the flavor tripping. Tito’s Vodka will be
sponsoring a mad-mixologist vodka bar for guests to create their own
taste-defying tonics.

WHEN: Wednesday, July 29, 2009 from 6:00-8:00pm.

WHERE: The Belmont, 305 West 6th Street Austin, TX 78701. For more information
about The Belmont, please visit http://www.thebelmontaustin.com/

COST: $40. Tickets will be available online through Paypal at
www.theberryfairy.com. The event is expected to sell out.


About The Berry Fairy:
The Berry Fairy was founded by Jenny Wang, head hound and founder of the Houston
Chowhounds, an extremely active foodie group that is the force behind many exciting
food-related events in Houston. Comprised of food writers, bloggers, photographers,
chefs, sommeliers, local culinary celebrities, and people who just have a passion for food,
it currently has almost 450 members. Jenny is also the food writer for 002 Magazine and a
contributing writer for Houston Modern Luxury’s e-zine, Juli b. She has thrown several
Flavor Tripping Parties in Houston which received extensive media coverage from the
Houston Chronicle, Houston Press, and Houstonist here and here. Photos and details from
past events are available at www.TheBerryFairy.com.

About the We Are Learning:
We Are Learning is a non-profit organization based in Austin, TX that provides social and
learning opportunities for children with special educational needs. The organization was
founded by Brandon McKeithen who serves as the headmaster and executive director.
For more information, visit www.WeAreLearning.org.

Tortellini Tossed with Fresh Mozzarella

- 16 oz. tortellini filled with pesto or cheese
- 1 Tbsp. olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 1 tsp. minced garlic, (about 2 cloves)
- 28 oz. whole tomatoes, with their liquid
- 1/2 cup fresh basil, chopped, or 1 Tbsp. dried basil
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/4 tsp. black pepper
- 1 1/2 tsp. sugar
- 8 oz. fresh mozzarella cheese, diced

Cook the tortellini according to the package directions. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onions and garlic and sauté them for 5 minutes,
stirring occasionally. Add the tomatoes, red pepper flakes (optional), black pepper and sugar (if using dried basil, add it now), and simmer it until the pasta is ready, cutting the tomatoes into smaller pieces while they cook. When the tortellini is done, drain it and put it in a large metal bowl. Toss it with the sauce. When the pasta has cooled for 2-3 minutes, add the mozzarella and fresh basil and toss it again. (This prevents the mozzarella from melting too
much and getting stringy.) Serve it warm.

Greek Rice Bowl with Spinach, Feta and Pine Nuts

This was pretty good! The title pretty much says it all. I can say, if the feta cheese wasn't added, this would have been quite bland. The cheese really added the flavor this dish needed. There was also a clove or two of garlic sauteed in with the wilted spinach. The boys even ate this one (well, one of the boys).

Menu: July 5- July 11

Dinner:

Sunday- Greek Rice Bowl With Spinach, Feta And Pine Nuts
Monday- Tortellini Tossed with Fresh Mozzarella
Tuesday- Tortilla Pizzas with Guacamole
Wednesday- Pan-Browned Sausage And Red Potatoes (and guac)
Thursday- Orange and Beet Salad
Friday- Baked Shrimp in Tomato Feta Sauce
Saturday- Arugula Salad with Beets and Goat Cheese

Cold Pea Salad

I made this Cold Pea Salad as a side for our 4th of July festivities and it was soooo good! I'm definitely going to be making this quite often!!

Mumbai Meatballs and Artichokes with Rice

This dinner was so good, I can barely describe how I made it or what it actually looked like before it was eaten. The main thing is both boys liked it. I even got the 6 year old to eat an entire artichoke. Yes!

I got this meal from The Six O'Clock Scramble.

Great salmon sandwiches

These were so easy. I think the bread really made them perfect for this whole family. I just smeared whipped cream cheese on one side of the bread, dropped some fresh dill and capers, and then layered it with smoked salmon. YUM! The boys ate them too (although we left off the dill and capers for them). All plates were clean after these sandwiches!

What's in my fridge?

For some reason, I'm thinking this might help me plan my next menu. Maybe not.

Red Snapper and Fruit

This was really yummy. I can't even remember what we used to marinate the red snapper, but the fact that it was caught by the people selling it at the farmer's market makes for a fresh fish! It was very yummy with raspberries and blueberries