Wednesday, March 25, 2009

Menu Tonight Beef and Barley Stew

If I make something with barley it is usually soup. My DH wanted stew. So we compromised.


Beef Barley Stew
Mashed Potatoes
Tossed Salad

We skipped lunch today so the three of us are really hungry! I was happy my DH and DS joined me in fasting today for a special intention.

Friday, March 20, 2009

Baked Fillet of Basa with Rice


3 Basa Fillets (Basa is a Vietnamese catfish but with a more delicate flesh and taste)
1 package flavored rice like Rice-a-Roni. I used Knorr (prepare as per directions but use 1/4 less water)
1 tsp lemon juice
fresh thyme
salt and pepper

Heat oven to 350 degrees. In a Pyrex baking dish, spray with Pam or similar product.

When the rice is ready, put it in the baking dish. Place the fillets on top of the rice. Season with the remaining ingredients and bake for approximately 1/2 hour or until fish is flaky. Be careful not to overcook.

Serve with vegetable. I served asparagus with garlic vinaigrette.

Thursday, March 19, 2009

Feast of St. Joseph Menu

St. Joseph

In honor of St. Joseph and in keeping the the traditions of Italians in my old home town in New Jersey, we are having:

Lasagna* with meat sauce
Salad with Romaine lettuce and grape tomatoes
Zeppoles for dessert. This recipe is from a Jersey girl and looks pretty authentic to this former Jersey girl.

*I originally planned on making fresh pasta. However, I did not want to take a chance of overcooking the pasta in the oven. I still plan on making pasta tomorrow and it will probably be fettuccine.

Wednesday, March 18, 2009

Puerto Rican Cooking

The Honolulu Star Bulletin had two articles regarding Puerto Rican cuisine. If you haven't tried any of these tasty Latin American dishes, you don't know what you are missing. Just reading the articles was making my mouth water especially for mofongo and even though they didn't mention it in the article, for ensalada de pulpo (octopus salad).

Beyond Pasteles

Savor the Rich Hearty Stews of the Puerto Rican Kitchen

The following recipe was shared in that article:
Carne Mechada

2 or 3 pounds beef roast
1/4 pound ham, diced
1 onion, diced
1 red pepper, diced
1/4 cup cilantro
2 cloves garlic, crushed
6 stuffed green olives, chopped
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons achiote oil (see note)
1 cup water
1 cup tomato sauce
6 potatoes, peeled and cut in chunks
6 carrots, peeled and cubed

With a sharp knife, make deep holes in roast.

Combine ham, onion, pepper, cilantro, garlic, olives and capers. Stuff mixture into holes in roast. Season with salt and pepper.

Heat achiote oil in deep pot; brown meat. Add water and tomato sauce. Cover and cook on low for 1 hour to 90 minutes, until tender.

Add potatoes and carrots and continue cooking until potatoes are done and sauce is thick.

Dinner Tonight

I happened to mention that to my DH that we were having Ruben Sandwiches with the leftover corned beef. His reaction surprised me. He asked me to cook up the other corned beef I had in the freezer so we could have sandwiches tonight, tomorrow....


Ruben Sandwiches*
German Potato Salad

*While at the supermarket, I could not remember if we use Russian or Thousand Island Dressing in a Ruben. Thank goodness, either one could be used because I didn't see Russian dressing at Safeway.

Tuesday, March 17, 2009

Saving on Groceries With Coupons

Before heading to the grocery store, Miranda Wilcox jumps online, where she scours for coupons on half a dozen Web sites bookmarked on her computer.

Ms. Wilcox, a 32-year-old mother of two from Greenville, N.C., prints out some of the coupons. Others she uploads directly onto her supermarket rewards card. Recently, Ms. Wilcox shaved nearly $50 off a $120 shopping bill with the help of coupons she found on the Internet.

Coupons Are Hot; Clipping is Not

H/T to Sue

Monday, March 16, 2009

Chinese Fried Rice

My husband suggested I made Chinese fried rice tonight because tomorrow will be a heavy meat day...Corned Beef and Cabbage :-)

My House Special Fried Rice

Approximately 5 to 6 cups cooked day old or older long grain rice
2 eggs beaten
4 strips of bacon fried and crumbled
9 large sized shrimp, shelled, deveined and cut into large pieces
1/2 cup thawed frozen peas
1/4 cup fresh bean sprouts
4 green onion stalks, minced
Salt and pepper to taste
3 tablespoons soy sauce

Heat up the wok on high, add 1 tablespoon oil and stir fry shrimp until pink. Remove to a plate or bowl. Microwave the bacon and when cool, crumble the bacon and set aside.

Add 1 tablespoon if needed, to the wok and add the beaten eggs. Do not touch until the eggs are almost done. Turn over to quickly cook the other side and remove to another plate.

Add 1 tablespoon oil to the remaining oil and add the cold rice. Fry the rice until the grains glisten. Add the peas and stirfry one minuted. Add the eggs (making sure to break them up into large pieces), shrimp, bacon, green onions, bean sprouts. Season with salt and pepper (preferably white pepper) and the soy sauce.

Serve immediately.

Sunday, March 15, 2009

Sunday Dinner Menu

Veggie Basket


Fried Pork chops with sauerkraut
Seasoned rice
Oven roasted potatoes
Green Beans

New Blog Added to Side Bar

Pat Cooks and Bakes

How To Feed Yourself For $15.00 a Week

I found this article through the Art of Manliness.

Even though I don't think my family could possible do it for that amount, unless we really put our hearts and minds to well as a lot of sacrifice, I thought the article had some very good advice.

I highly recommend their #8 cookbook. That is the one cookbook that I use almost on a daily basis.

Thursday, March 5, 2009

Dinner Menu for Tonight



Pan fried tilapia fillet
Asparagus with garlic and extra virgin olive oil
Seasoned rice
Garbanzo bean salad with green onions (seasoned with vinegar, vegetable oil, salt and pepper)

Tuesday, March 3, 2009

Sunday, March 1, 2009

Sunday Dinner Menu

Today we are having:

Fried chicken (Peruvian style, fried without any batter or coating in hot oil/olive oil and seasoned with salt, pepper and a pinch of MSG.

Papa a la Huancaina Potatoes topped with a spicy and cheesey sauce.

Rice cooked with chicken bouillon and peas.