Tostados!

Tonight was Mexican.  But, I decided that tacos were too typical.  I must admit, I am not a big mexican fan  nor do I do much mexican cooking. My kids absolutely love it though and I thought I would try something new.  Which meant it could be a good dinner or we could be calling for pizza(or eating cereal) depending on how it went!  I am happy to report dinner was a success!  Everyone loved it, even though they weren't sure what it was.  It was my version of Chicken Tostados.  I wouldn't call it authentic but it was very simple and very tasty!  Probably wouldn't win any mexican cooking awards but an empty platter at dinner is a good thing! The one interesting component of the dinner was that I pan fried the corn tortillas.  They really were wonderful and so much better then those on the shelf.  Definitely worth the extra step. 

Chicken Tostados(serves 3)

6 corn tortillas

canola oil

1 lb Chicken cutlets, sliced thin for stir fry

Newman's Own Garden Salsa(lots of veggies)

2 small tomatoes, diced

cheddar cheese, freshly grated

For Tostado Shells:

Preheat oven to 225. Heat about 1/8 inch of oil in frying pan.  Heat oil to almost smoking. One at a time, fry corn tortillas in pan, turning when brown(approximately 1 minute on each side).  Place on paper towel lined plate and then put in oven to stay warm.

In clean non stick pan, saute chicken strips until browning, add a good amount of salsa and continue to cook. (Pan should be "saucy").  Cook for 4-5 minutes until chicken is cooked through.  Remove tostado shells from oven and turn oven dial to broil.  Assemble tostados:  divide chicken mixture on shells.  Add diced tomatoes and sprinkle with cheddar cheese.  Place in broiler for 2-3 minutes to just melt cheese.  

Who's coming to dinner?

Tonight I had to plan dinner, assuming the number eating was subject to change.  My kids had friends over and I wasn't sure who would be here and who wouldn't.  I decided to go with a kid friendly meal that would work for the masses but also be a great leftover. Stromboli was the dinner of choice.  My kids all love this and it couldn't be any easier. It's not really even a recipe, more a "pile it all on and roll it up" type of dinner.  On a Saturday night, nothing beats that ! (Except maybe a nice dinner out, but I am Cooking To Save!) Of course, as I was putting the Strombolis in the oven, 2 of the boys left for the movies.  It is all about them, as always!:)  So, it looks like we will have some leftovers for lunch tomorrow.  Definitely not a bad thing!

Stromboli(makes 2 large)

2 balls of dough (either store bought or your own) 

1/2 lb thin sliced ham(I like low salt)

1/3 lb Genoa Salami, sliced thin

1/3 lb pepperoni, sliced very thin

2-3 cups shredded mozzarella 

3-4tsp dried oregano

(optional:  red pepper flakes, to taste)

1egg lightly beaten

parmesan cheese

Preheat oven to 425.

Roll out dough to cover cookie sheet.  Layer singles layer of slices of ham, salami, and pepperoni.  Sprinkle with mozzarella cheese and then oregano.  (Sprinkle very lightly with red pepper flakes, if desired). Roll dough, pinching ends and sealing seam on top.  Brush with beaten egg and lightly grate parmesan cheese on top.   Bake until brown on cookie sheet, approximately 20 minutes.  Let stand for 3-4 minutes and slice.

Dough rolled out and ingredients layered

Stromboli rolled up and ready for oven (sorry for bad lighting!)

The finished product!

Always getting tested....

Last night I was tested.  I just ran out of time to make dinner.  At 5:30 I was still running errands with my twins for some things they needed at school.  (Nothing like telling me at the last minute!)  Will had to be out of the house at 6:30.  As we passed Panera and then Cosi, I seriously debated running in and getting them a quick salad or sandwich.  The interesting part though, was that neither of them even asked. I think we have finally broken the habit.  Instead, we raced home and I offered grilled cheese and bacon or waffles.  Will came up with the idea of making his beloved tuna melt in the panini press and that became the plan.  At 6:00 I had their dinner on the table:  tuna melts, chips and salad.  It wasn't exciting but it got the job done. I am realizing I need to have a backup plan at all times if I am going to succeed at Cooking to Save!  As we head into spring(if it ever comes) I've decided I need a formal list of some quick easy last minute meals that can substitute when we are off schedule.  So, this weekend I am going to sit with the kids (husbands eat whatever, it's those finicky kids that kill you :))and come up with ideas that everyone likes, hang them up on my bulletin board and have them ready when needed.  I'll keep you posted.  This should be interesting. (I've already told them that ice cream is not a meal choice!)

Winter Meals

Yesterday was another snowy day in New England.  The kids were home from school and snow that had piled up had turned to rain.  It was one of those days where you just couldn't get warm.  I decided that soup would cure winter!  But what to make?  All the usual choices were vetoed. I decided to make Broccoli Cheddar Soup.  But as I looked in my cookbooks and online, about the only recipe I could find was a knockoff of Panera's.  Not exactly what I was looking for.  I decided I would come up with my own, making a cream of broccoli and adding cheese at the end.  It turned out great and was big hit.  The kids loved it and it was filling on its own.  Even though it was a cream soup, I only used 1/2 cup of half and half and it was plenty creamy. No one missed the extra fat! 

I just saw the forecast and it looks like the mid atlantic area is getting huge amounts of snow today.... this could be your answer of what to do for dinner.  We aren't getting snow, just rain, so I am assuming my soup did the trick!

Broccoli Cheddar Soup

1 medium onion, chopped

4 tblsp butter

1/4 cup flour

4 cups chicken stock or broth

1/8 tsp freshly ground nutmeg

1 head of broccoli, stalks peeled and sliced in 1/2 slices

1/2 cup half and half

1 cup freshly grated cheddar cheese

fresh ground pepper

salt(taste first, I did not need to add salt)

In large pot, saute onion in butter until soft and translucent.  Add flour, whisking in until smooth and bubbling.  Slowly add chicken stock, whisking constantly with heat on medium.  Stock will thicken as you whisk. Add pepper to taste (and salt if desired). Add nutmeg. Bring to a low boil and cook for 10 minutes, whisking frequently.  Add stalks of broccoli first and cook for 5 minutes.  Then add flowerets and cook broccoli on low until it is very soft, approximately 15-20 minutes.

Remove from heat and let sit for 5 minutes.  In small batches, blend in blender or food processor. Put batches into clean pot and return to heat.  Whisk in half and half.  Add more chicken broth if too thick.* Bring to a low boil and add cheese.  Remove from heat and serve, garnish with small amount of cheddar on top.  

*If you are making ahead, do not add cheese.  Refrigerate and after returning to heat to serve, add cheese then. 

Where dinner began and ended last night....

Last night I made Marcella Hazan's Simple Tomato Sauce(see sidebar for recipe).  As you may remember, last time I made this everyone went crazy for it.  So last night's meal was linguine with tomato sauce, italian bread and salad.  At least that was the plan.  A few of us actually ate that.  Unfortunately only those who ate early had that dinner.  I know you are thinking the early birds ate all the sauce, but this time I doubled the recipe(and did add a little less butter, but nobody knew) so there were even leftovers.  No, the problem for Brittany and I was the small sample we tried while the pasta was cooking:

One small taste led to another and another. Bread and that fabulous sauce, so rich and velvety.  We decided the pasta just didn't do it justice.  So, we sat dipping and eating. No one was looking , so we were double dipping.  And when we couldn't justify any more bread, we just ate the sauce.  Steaming so hot, we had to blow on it before we could eat it.  It was so delicious.  I think I finally found a way to eliminate pasta from my diet. :)  Unfortunately, it's been replaced by bread.  

Wasted Afternoon but Yummy Cookies!

Late this morning I decided that my kids needed a little home baked treat when they came home from school.  Cookies are always a big hit but I am sick of making the usual chocolate chip cookie (and sick of eating the dough before it goes in the oven!)  In light of the fact that it is going to snow here for the next 4 days I decided we needed a taste of spring.  Light, airy Orange Cookies were my choice.  Unfortunately, I wasted the entire afternoon making what was an easy, quick cookie.  I had some, shall we say, complications.  The original recipe I was using was too big so I halved it.  Unfortunately, I was talking on the phone as I was making the cookies and only managed to half parts of the recipe!! They came out like crepes.  :(  Not exactly what I was hoping for.  I made them again (and got off the phone) but thought they were too sweet.  So, I set about creating my own little recipe.  I think they turned out pretty darn good!  They are not too sweet with a mild orange flavor.  Nothing too intense, these would be perfect with a cup of tea.  I wouldn't know though, because my kids came home from school and whoosh, they were gone.  They informed me they are perfect with a glass of milk.  Do try them and maybe someday soon Spring will come !

Orange Cookies

1/2 cup butter, unsalted, room temperature

3/4 cup sugar

1 egg

1/2 tsp vanilla

2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup of milk, room temperature

1 small orange(or 1/2 large) zest and juice

1 tbsp butter, melted

Confectioners Sugar

Preheat oven to 375.

In mixer with paddle attachment, cream butter and sugar until smooth.  Add egg and vanilla.  In another small bowl whisk flour and baking soda and powder. Zest orange and juice. Put aside 1 tblsp of juice and 1/2 tsp of zest for icing.  Add flour mixture and milk to sugar mixture alternating between the 2 as you add.  Then add remaining zest and juice.  Drop onto parchment lined cookie sheets by teaspoons.  Bake for 8 -10 until edges are lightly browning.  Transfer to cooling rack.  In the meantime, mix 1 tbslp melted butter, zest and orange juice that you put aside with confectioners sugar to make icing. While cookies are still warm, lightly ice.  Let cool completely.

Flunkie

Tonight was the flunk out night.  I had a dinner planned : Marcella Hazan's Simple Tomato Sauce, Salad, Bread.  Unfortunately, at 5pm it struck me that I had 25 people coming for a meeting and I couldn't bear to start cooking and making a mess in the kitchen.  So, I caved. I can't say I spent a lot of money but I did go out.  Out to get a pizza.  One half mashed potato, one half plain.  The kids were thrilled. You would have thought I had brought home the greatest dinner on earth.  It was almost special!  Of course, it was just pizza.  The kitchen stayed clean too.  I will say I feel quite guilty though.  It's just not fun to get takeout anymore.  And although the kids loved it, I really felt like it was a junky meal. Ok once in a great while, but I will be glad to get back to my cooking tomorrow. Yes, I realize that I am losing it. :)