Feb 1, 2010 Meals and Challenge

Welcome February! 11 more months of 2010 - doesn't it pass quickly? We have three birthdays to celebrate in February. First Alex, turning 7, then Reese and Shawn on the same day... 3 and thirtysomething. Poor Daddy has to suffer this year with a Barbie birthday cake. Funny. He doesn't mind though... he likes cake. Reese is coming in to her three's with a little stubborn streak, although she is still so joyful and easy. This weekend she made up a song "I like to jump - EV-ERY-DAY!" No truer words have ever been spoken, or ummm sung. She does like to jump. She literally hops around where ever she goes, with a big smile on her face. I wish I had the energy (and leg muscles) to jump around ev-ery-day.

The challenge this week is to jump around - actually, I'm kidding - it’s to find joy in something every day that you typically don't notice, and be grateful for it. And I want you to do one more thing. Give whatever you're struggling with right now, be it big or small, to God. Give it over to Him completely to take care of it. I did it last week and He's already working through my issue in a way that I couldn't have. He does things so well... and it's not my way or your way, but it is the best way and the easiest way! Just trust Him with it. He knows what to do. And then sleep well. And find joy in a restful sleep.

Meals this week:

Monday - Beef tips with egg noodles, steamed broccoli and whole wheat rolls. Yes, beef, we rarely eat it! I bought a big sirloin steak on sale and cut it in to small pieces (trimming all the fat off too.) I shook the pieces up in a baggie with flour, salt and pepper. Then brown it in a little olive oil, not much, just coat the pan. Dump in one diced onion, couple of cloves of minced garlic, 4 large carrots, peeled and diced, and a package of fresh sliced mushrooms. Sauté till the onion starts to soften, and add in a can of diced tomatoes (14 oz), two cups of red wine, about a tsp of oregano, basil, and thyme. Throw in a couple of bay leaves. Simmer for an hour on the stove top. If it is thin, you can add in a bit of corn starch mixed with a little water (about 10 minutes before you're ready to eat.) Cook the noodles and the broccolini (if you haven't tried it, it is very good - a cross between asparagus and broccoli) while the beef tips are simmering. When the broccolini is a deep green it's ready, take it off the stove and drain any water that is left, put a pat of butter on it, a squeeze of lemon if you have it, salt and pepper.

Tuesday - Pork Tenderloin, Polenta, Swiss chard. I've never made Swiss chard before so I'm looking forward to trying it! It looks like big spinach leaves with red stalks. Pork tenderloin - sliced it like medallions, about the same size, sprinkled with seasoned salt and pepper, browned in tiny bit of olive oil for about five minutes each side and then transferred to a plate and covered. Kids love them this way! The polenta I buy in a tube, and then heat, adding chicken broth and/or milk until they're the consistency of mashed potatoes. Update: Okay, the Swiss chard was not a success but I'm not giving up! The recipe I decided to try called for sherry vinegar and it came out way to "vinegar-y" tasting for most of us, but I will attempt this veggie again another time! It is so beautiful. I had to get back-up veggie fast - frozen green peas heated with some dill and butter. The peas actually tasted great with the polenta and pork.

Wednesday - (Easy) Chicken Parmesan, fettuccini, steamed squash. Dredge chicken breasts first with a little flour, then a dip in some egg mixed with a bit of water, and then seasoned bread crumbs. Brown in a little olive oil then lay in a dish that you've spread a jar of pre-made spaghetti sauce. Top the chicken breast with a slice of provolone. Bake for about half an hour. I know this is not the "real" deal but hey it works for a week night. Boil fettuccini noodles while cooking the chicken and slice and steam some yellow squash.

Thursday - Baked Potato Soup and Salad. So comforting and good on a cold, wet day! Bake 4 large russet potatoes. While they're baking, chop one onion. Cook about six slices of bacon in a skillet; remove when done, set aside. Reserve the bacon grease (or 1 T of it) and cook the onion in it when the potatoes are done. Add 1/2 cup of flour to the onion and stir, stir, stir so no lumps form, for about 3 or so minutes, till the mixture turns golden. Now, add in slowly six cups of hot (just cook in the microwave) chicken broth - wisking the whole time to avoid the flour from clumping up. Add in 2 cups milk, and then the potatoes that you've cubed up. Bring to a simmer and add 1 tsp basil, garlic, salt, pepper, and 1/4 cup fresh chopped parsley. If you have an emulsion blender - stick it in and give it a whirl, or you can scoop out (I know this is a pain) at least 1/3 and blend in a blender. Return to the pot, simmer for 10 mins but don't boil. Top with some crumbled bacon (or you can mix it in) and cheddar cheese. Serve with a salad.

Friday - Bible Study with the Small Group, the kids will have a sitter - we're ordering pizza.

Stay Strong!
Mecca