Monday, January 28, 2008

Menu Monday - January 27 to February 2

This weekend winter hit HARD!
-31C today with a windchill of up to -50C. Can you say BBBRRRR?!?!?!
On days like this I just want to immerse myself into the kitchen with baking and cooking of comfort foods and the rest of the week shows more winter weather.

With this in mind, my menu for the week is full of foods that warm you.

Sunday - Chicken Parmesan, Spaghetti and broccoli
Monday - Beef Barley Soup and buns
Tuesday - Beef stirfry and basmati rice
Wednesday - Homemade Pizza
Thursday - Ham slices, applesauce, scalloped potatoes, salad, and mixed veggies
Friday - Chicken Florentine and corn muffins
Saturday - Spaghetti with meat sauce and salad

For more menus check out Laura at I'm an Organizing Junkie

Also on the topic of food, a friend blogger has started something new.
The cookie of the week.
Emily thought it would be interesting to post recipes and pictures for a new cookie each week. WOW! Now there is a lot of recipes to choose from. Love the idea. But in this household we have our famiy favorites and those numbers go no where near I am going to do a dessert a week.

With the snow and cold I needed something to remind me of the warm days of summer. When I think of the warm season now and even my childood, I think of rhubarb. Growing up we always had a massive plant to use up in all types of recipes. I have images of my grandmother making cakes, muffins, sauces, and more just to use up the tart fruit.

I revisited those memories when we bought this house since there was a large plant already well established.

With this in mind I pulled cut rhubarb from my freezer yesterday and made our favorite summer treat....Rhubarb cake.

YUM!!! Just taking a bit takes me back to warm days of summer.

Mix together and set aside:
4 cups rhubarb, chopped
1 1/2 cups sugar

Prepare as directed minus the oil:
1 yellow cake mix

Put batter into a 9 x 13 inch greased cake pan. Pour rhubarb mix over the batter.
Pour 1 1/2 cup cream over everything. Bake at 350F for 50-60minutes.
Serve warm with cream or whipped cream.


Candi said...

Yum--it sounds like a very tasty week!! We tried the apricot chicken last week and really liked it!! Thanks for sharing the recipe!

Emily said...

Jamie, your menus sound wonderful! And Oh My Goodness! Rhubarb cake!? I love rhubarb. My grandmother had a HUGE (over 50 year old) rhubarb plant in her yard and when Chris and I moved in to our own home, I took a piece of it for my yard. Mine got really big too. I loved to cook with it. Unfortunately I had to leave it behind when we came to Texas. I'm not even sure if rhubarb will grow this far south.

Eat a piece of that cake for me, please! :-)