31 January 2011

from the kitchen...

::bread baking...still tweaking the recipe. weigh in if you have a go-to recipe.
::cookbook reading
::secret telling
::many math problems
::some reading aloud too
::menu planning...ugh! what to cook this week??
::granola envy...i need a fab recipe
::soaking up the warmest space in my home 

grilled pork chops (thank you Kevin)
brown rice & peas w/ mrooms  garlic sauteed spinach

lemon talapia 
asparagus pesto pasta
romaine salad

beef stew
rice  cornbread

chicken paillard
oven roasted sw. potatoes  broccoli

chicken & roasted garlic white pizzas
cob corn  italian salad



lunch box
::graham crackers
::cashew butter
::yogurt & granola
::pesto pasta w/ chicken (from paillard)
::beef stew

bread box
::sandwich loaves

cookie jar
::chocolate chewies...back by popular demand.

what is going on in YOUR kitchen this week?


  1. i'm envious of these planned out menus! we're heading to the snow this week {which requires TONS of prep...snow?...no flip-flops?...huh?}, so our meals are revolving around taco soup that i made today...quick, easy, and a huge quantity that allows for lots of left-overs.

    i/we loved the granola recipe that i just made from joy the baker's blog. i want to try and tweak it next time and use less sugar and more nuts and dried fruit...we'll see how it goes. if you find a good recipe please share it!

  2. I would love to be a guest at your table this week! Your bread looks great--but, I am the same way, always looking for that perfect recipe...LOL!

  3. I'm a huge fan of menu planning. I can't stand the feeling of suppertime on the horizon and wondering what to put on the table.

    I'm still experimenting with bread making as well. I have good results from this recipe, although mine doesn't come out as light at the traditional. I use a Kitchen Aid mixer to mix and knead:

    French Bread

    2 pkgs. active dry yeast
    2 1/2 cups warm water (105 to 115 degrees
    1 Tbsp. salt
    1 Tbsp. butter, melted
    7 cups all-purpose flour (I like King Arthur)
    2 Tbsp. cornmeal
    1 egg white
    1 Tbsp. cold water

    Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter , and flour. Knead dough. Let rise in warm place about one hour until doubled in bulk. Punch dough down and divide in half. Roll each half into 12X15 inch rectangle. Roll dough tightly from longest side, tapering ends, if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place for one hour, or doubled in bulk. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes. Remove from oven. Beat egg white and water together and brush each loaf with egg mixture. Return to oven and bake 5 minutes longer.
    Remove from baking sheets immediately and cool on wire racks.

    Let me know how it comes out :)

  4. Best granola ever.