Menu - Week 5

Wow! This week is going to be very different. I've decided to take a 14-day, clean eating challenge. This means that for 2 weeks, I won't be able to eat out at a restaurant! It is supposed to re-set your system...I'm a little nervous about the whole thing. There are two meals in the next 14 days that I will not be preparing...one a charitable event I'm attending and one is a dinner at Yiayia's house. But, other than that, I'm going to be busy cooking away!! I'm sorry if I'm not as into blogging this week, these set recipes have to be tried out!

Sunday: Grilled Chicken Salad

Monday: Baked Salmon, baked sweet potato, sauteed spinach and a baked apple

Tuesday: Spinach and Chickpeas

Wednesday: Baked Turkey Breast with Wild Rice and Kale

Thursday: Baked Tilapia with couscous and asparagus

Friday: Dinner at Yiayia's (I'll have to make good choices!)

Saturday: Quinoa-Stuffed Peppers with Mixed Green Salad

14-days of super healthy dinners...I hope I can handle it!

Zinfully Delicious Short Ribs, etc...

Ok...Rachael Ray. I made your recipe for Zinfully Delicious Short Ribs, and I gotta say...delicious, but not worth 5 hours of cooking. The prep time on this dish was out of control for something that just stews all together in the end. I'm still in pursuit of an awesome Braised Short Rib recipe to share...however, if anyone wants to try this recipe, just click here.

Don't get me wrong...it was tasty, but there is something to be said for "opportunity cost". I might be married to an economist who reminds me about "opportunity cost" all the time.

Sorry I don't have more exciting recipes to share this week. More to come next week that are simpler and equally rewarding!

Sushi!

Nom! Nom! Nom! Sushi might be one of our favorite things to eat! Well, we have a lot of favorite things to eat, but it is definitely in the tops!

AND, rumor has it, that one of Jake's cousins (yes...it's one of the Greek's - and there are SO many cousins on that side), knows how to make sushi and has sushi making parties! I think a sushi making party sounds divine...does anyone out there know how such a thing can be done?

If so, please email me carrie_hermann@hotmail.com

Note to self: Search out this mysterious cousin with mythical sushi making abilities and bribe them to teach sushi making at the Casa de la Kresser!

ANGRY BIRDS!!

Ok...so, one of the things we did for my birthday this year was go to one of my favorite restaurants in Salt Lake, Trio. It is trendy, yet elegant. And the food is FANTASTIC and affordable.

Don't even get me started on the Meatball. That must be made from 3/4 lb of beef. And I have conquered on more than one occasion.

Everything on the menu is fabulous.

So, we went to Trio with my family...including my 3-year-old niece Meyah. First of all...eating out at fabulous restaurants with a 3-year-old is wonderful. I'm not kidding. It's absolutely great...when you have an iPad! She has lots of games that hold her interest for about 30 seconds - and then she moves on to another game! I highly recommend.

However, on this particular night, we were introduced to the "Angry Birds" app...which was subsequently downloaded onto our iPad (HD version is $4.99). WARNING: DO NOT DOWNLOAD THIS APP DUE TO ITS HIGHLY ADDICTIVE QUALITY! You will be tempted to only play Angry Birds 24 hours a day, 7 days a week.

In fact, I've got to break open another level and catch up with Jake's high score...

Simple Salmon

I know that not everyone is a fish fan, but if you are, this is an easy way to make salmon (or about any fish). It is very light if you are looking for something figure friendly!

Ingredients:
Salmon filet (about 4-6 oz per person...it doesn't matter if they have skin - it will flake off)
Lemon slices
Seasoning (Mrs. Dash/Salt-pepper and dill/whatever you like)
Worcestershire Sauce

Instructions:
Preheat oven to 350 degrees. Rinse the salmon off under cold water. Pat dry with paper towels. Place salmon on a piece of aluminum foil on top of a cookie sheet (you want enough aluminum foil that it will wrap all the way around your salmon...the cookie sheet keeps your oven clean in case there are any leaks). Sprinkle seasoning over the top of the salmon. put a few drops of Worcestershire Sauce over the salmon. Next, cover the fish with lemon slices. Wrap the aluminum foil up into a package, so the fish can cook in it's liquid. Put the fish (still on cookie sheet) in the preheated oven for 25 minutes or until the salmon is cooked through.

It's easy, healthy and a great way to get your Omega 3's!

Menu - Week 4

This week, I'm trying a new Rachael Ray Recipe from her show "Week in a Day". I'm actually making 2 meals from the same starter. Wine is required for both recipes and I'm not sure if there is a substitution. I've never had it before, so we'll see how it goes and I'll post the results.

Sunday: Salmon with steamed vegetables

Monday: Zinfully Delicious Short Ribs (a la Rachael Ray)

Tuesday: Noodles and Co.

Wednesday: Short Rib Ragu with Pappardelle (another Rachael Ray)

Thursday: Brock's Chili w/homemade Cornbread

Butternut Squash Mac n' Cheese

I've already explained my husbands love of cheese here. So, I thought I would share a very family friendly recipe that also helps you sneak in a vegetable...tasty Butternut Squash. So, here is the step-by step...and the recipe follows.

Start by preparing your pasta according to package directions. You are not going to need to undercook the pasta...we are not baking this recipe. The cheese sauce only takes about 5-10 minutes, so you can completely cook and drain the pasta before you start the sauce.

For the sauce, you first melt the butter over medium low heat. Then you add the flour.
Whisk the flour and butter for about 2 minutes. It should resemble a paste.

Slowly whisk in the milk until combined. I usually let it heat up a little bit here - but you don't want it to be boiling.

Next...add everything else! Don't be afraid of the chili powder...it's not hot, it just adds a little flavor.


Mmmmnnmmm...shredded cheese.

Stir the ingredients together until the cheese is mostly melted.


Remember this stuff? We love pasta!!

Pour your cheese sauce over the pasta.


And stir it together.

Serve it up and voila! Delicious Mac n' Cheese!

Ingredients:
2 cups Small Pasta (shells, elbow, whateves!)
1T Butter
1T Flour
3/4 c. milk (yes! Skim works...but would be delish with more)
1/2c. Butternut Squash Puree*
1- 1/2c. Monterrey Jack Cheese, shredded
2T Cream cheese
1/2t salt
1/8t Pepper
1/2t Paprika
1/2t Chili Powder (optional)

Directions:
Prepare pasta according to package directions. Strain and set aside.

Melt butter over medium low heat in a saucepan. Whisk in flour and cook (while whisking) for 2 minutes. It will resemble a paste.

Slowly whisk in the milk until combined. Add everything else, stirring until combined and cheese is melted. Pour your yummy cheese sauce over the pasta and stir!

*I have not yet found Butternut Squash Puree in the grocery store...but that may just be my local Harmons. If you can't find the puree, it is really easy to make (but I suggest making ahead of time). Simply cut a butternut squash in half lengthwise. Scoop out seeds and discard. Place face down in an oven safe dish. Roast in a 400 degree oven for 50 minutes. Allow to cool. Scoop out the squash and place in a food processor or blender. Pulse until smooth. I like to measure the squash out in 1/2 c servings and put it in Ziplocs. Then, the ones I am not using immediately are frozen for later.