Monday, March 24, 2008
Menu Monday : March 23rd - 29th
It's Monday again. Another week and another menu. Yup! Reoccuring theme!!!
Last week's review....wasn't a week I followed the menu very closely. Started the week okay, then I wasn't feel great and then we were home and it just fell apart. Friday we snacked on hot wings because I wasn't in the mood to cook much. Saturday, we ate out for lunch and no one was very hungry come supper time.
Monday I did make the "Irish" stew and potato rolls.
Stew was pretty standard but the rolls were from a new recipe. And we will definitely be having them again.
2 small russet (baking potatos), peeled and cut into chunks
1 cup buttermilk
1/4 cup butter
2 tbsp sugar
2 tsp salt
5 - 5 3/4 cups bread or all purpose flour
2 pkgs active dry yeast
2 tbsp butter, melted
In a small saucepan, cook potatoes, covered, in enough boiling water to cover for 15 ot 20 minutes or until tender; drain, reserving 1/2 cup of the cooking liquid. Using a fork, mash the potatoes; set aside. Add buttermilk, the 1/4 cup butter, sugar and salt to the hot cooking liquid; heat until warm and butter almost melts.
In a large bowl, stir together 1 1/2 cups flour and the yeast. Stir in the buttermilk mixture and mashed potatoes. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining four to make a moderately stiff dough that is smooth and elastic ( 6 to 8 minutes total) Shape dough into a ball. Place in a buttered bowl; turn once. Cover; let rise in a warm place until double (about 1 hour)
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets ( or line baking sheets with parchment paper.
On a lightly floured surface, roll each portion of dough into a 10 x 6 inch rectangle (3/4 inch thick). Cut each rectangle of dough into fifteen 2 - inch squares. Place squares 2 to 3 inches apart on the prepared baking sheets. Brush tops with the 2 tbsp melted butter. Cover with plastic wrap; let rise in a warm place for 15 minutes.
Bake in at 375F for 15 - 18 minutes or until golden. Immediately remove rolls from baking sheet. Cool slightly on a rack. Serve warm.
Oh well....time to try again. LOL
Sunday: Tacos, Mexi-fries
( I know its Easter but I still have turkey and ham in the freezer from Christmas and New Years, so we dared to be different)
Monday: Fritatta, Salad
Tuesday: Pork chops with mushroom gravy, mashed potatoes, broccoli
Wednesday: Egg Rolls, Fried Rice, Pineapple Chicken
Thursday: Leftovers or wraps with veggies
Friday: Chicken thighs, gravy, mashed potatoes, beans, salad
Saturday: Steak, baked potato, salad, corn
More menus can be found at Organizing Junkie