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Saturday, April 30, 2011

Weekly Recipes: April 30

Here are last week's and this week's recipes. Enjoy!

"Mexican" Rice Pilaf

3 tablespoons oil
1 small onion, finely diced
1/2 pound sliced peppers
6 cloves garlic, finely minced
3 cups long grain rice
16 ounces tomato sauce
1/2 pound roasted corn kernels (I used frozen)
water
salt

Heat oil over medium high heat in a medium pot. Add onions and peppers and cook until onions are translucent and wilted. Stir in garlic and rice and cook, stirring occasionally, until rice becomes fragrant.

Pour in tomato sauce, along with enough water to cover by an inch or so. Add corn and a generous sprinkling of salt. Bring to a full boil, cover and reduce heat to low, cooking for about 15 minutes.


Chocolate Gravy

I got this recipe from a southern woman's blog and upped the
chocolate. She listed the butter and vanilla as optional, which I
imagine is a legacy from the poverty food nature of the dish, but I see
them as necessary.

1 cup sugar
4 tablespoons unsweetened cocoa (you can use 2 Tbs. regular and 2 Tbs. dark if you like)
2 tablespoons flour
3/4 cup hot water
3/4 cup milk
2 tablespoons butter
1/2 teaspoon vanilla

In a skillet, mix flour and cocoa and sugar. Turn heat to medium.
Slowly add the hot water, a little at a time. Keep stirring this paste
until the sugar dissolves.

Slowly add in the milk. When completely mixed, turn up the heat to
medium high.

Stir constantly until desire thickness is reached. Add butter and
vanilla; keep warm on low until the biscuits are done.
(For gravy that is less like syrup and more like pudding, use 3
tablespoons flour and use only milk.)

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Sunday, April 24, 2011

Menu Plan: Bright Week

Christ is Risen! The Lord is Risen Indeed! Hallelujah!

There is no fasting this week as we celebrate the Octave of the Risen Lord. God bless you and keep you on this holiest feast of the Church Year!What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday. Last week's recipe will be posted soon. We were so busy with the Triduum and preparations for Pascha, that I just never edited it.

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Sunday, April 17, 2011

Menu Plan: Holy Week

We have arrived at Holy Week (not Easter week! That is next week). Our church had her Procession of the Palms this morning which was wonderful. Of course, the older children were trying to fold their palms into crosses and the younger children were trying to sword fight. Mariam was eating hers happily.

Our menu this week is completely vegetarian except for tonight. We are preparing our hearts and souls for Pascha. This is a very busy week, we have services on five days. Plus, Amira has a dress rehearsal for her ballet recital. And there is a field trip to the only forest in our county. Meals are simple this week.

I pray you have a blessed Holy Week as you walk the Via Dolorosa with our Lord.What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

Bought:

Poblanos
Roasted Corn
Cilantro
Apples

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Sunday, April 10, 2011

Menu Plan: April 10 - April 16

So, here's our weird week. We were able to take a mini-vacation as Rich had a work conference, so Mariam and I came along and we all got to go out with two couples we know back home on a couple nights and she and I went sightseeing and walking around while Rich was in his meetings. This meant that we were eating out a lot more, but still trying to keep the fast as best we could (some of our meals will be at the mercy of others, so we won't be able to control or pick the food as easily without, perhaps violating hospitality or causing offense).

We are nearing the end of Lent. Next week is Holy Week. So, Pascha is in sight!

In any case, here is our menu, such as it is.What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

Bought:

Green Beans
Cheddar Cheese
Onions

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Monday, April 04, 2011

Menu Plan: April 3 - April 9

We had some dear friends come stay with us this weekend. After much fun and play, poor Rich came down with either an allergic reaction to something or a stomach bug, or both. So, our Sunday became a little more complicated. He stayed home from church while the rest of us went, the children's godparents took us out to lunch and Rich stayed mostly in our room. Our Laetare Sunday was a little more subdued because of that.

Anyway, our menu is finally up for you to peruse. Next week's menu is going to be weird. I'll try to post it anyway.What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

Bought:

Broccoli
Cauliflower

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Sunday, April 03, 2011

Weekly Recipes: April 3

I'm a little off my game this week, so the recipe is late, and my meal plan probably won't get posted until tomorrow.

Garlic Prawns with Lemon Pilaf

This recipe came from an Armenian cooking group. I ended up changing it a little bit, as I thought I would, and everyone enjoyed it.

6 tablespoons olive oil
1 large onion, halved and finely sliced
3 cups long-grain rice
6 cups water
2 teaspoons salt
2 teaspoons turmeric
2 tablespoons lemon zest
6 cloves of garlic, finely sliced
2 pounds prawns, peeled, deveined with tails left
2 teaspoons ground coriander
2 teaspoons sumac and extra for serving
1/2 teaspoon cayenne pepper
1/4 cup chopped parsley
1/4 cup chopped mint
1 lemon, cut into wedges

Heat three tablespoons of oil in a large sauce pan and cook onion for about five minutes. Add rice to the onions, tossing well. Add water, salt, turmeric, lemon juice and zest and bring to a boil. Cover tightly, reduce the heat to low and simmer for 15 minutes. Remove from heat and leave to rest, covered, while cooking the prawns.

Heat remaining oil in frying pan and cook garlic over medium heat for just a minute or two. Add prawns, cayenne, coriander and sumac, tossing well until the prawns are cooked and the garlic is golden and nutty.

Toss parsley and mint with the rice, top with prawns, garlic, a final dusting of sumac and lemon wedges for squeezing.

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