Saturday, January 7, 2012

January 7 - 12

Week two of We-Cook-Our-Own-Dinners again...  And we're even planning to cook on a Saturday!  That would be big, even back when we cooked during the week.

But the LIONS ARE IN THE PLAYOFFS.  Yep.  So we're having a lovely dinner and we're parking our butts on the couch to enjoy this grand event.  Happy playoffs to you!

Rotisserie venison roast (firing up the grill -- should be lovely)
Oven-roasted sweet potatoes (slice them, stir in some spices like cumin and chile powder and salt and pepper and a bit of olive oil, then spread on a cookie sheet and bake at about 400 degrees for 20 - 30 minutes)
Roasted brussels sprouts (olive oil, garlic, salt and pepper, 400 degrees for 20 minutes or so)

Chicken noodle soup (from Simply Organic, by Jesse Ziff Cool):
1 whole chicken
2 large onions
3 large carrots
2 celery ribs
5 peppercorns
2 sprigs dill
3 sprigs parsley
1 chopped parsnip
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 oz egg noodles

Cook chicken, 1 onion, 1 carrot, 1 celery rib, peppercorns, dill, and parsley in a large stockpot covered with cold water.  Bring to a boil, reduce heat to low and simmer, covered, for 4 hours.  Cool slightly.

Remove chicken, pour everything else through a strainer.  Discard solids, refrigerate broth (3 hours or overnight) and shred chicken.

Remove fat from top of broth.  In a large stockpot, combine broth, remaining chopped veggies, salt and pepper.  Bring to a boil, then reduce to low, cover, and simmer one hour.  Add chicken and noodles, cook until noodles are done.

Omelette night!  My favorite has tomatoes, mushrooms, onions, and feta cheese.  But this is a "whatever sounds good at the moment" kind of dinner, so we'll see...

Brown ground venison burger, mix in delicious spices (ancho chile powder, garlic, salt and pepper)
Chop veggies (onions, tomatoes, cabbage, avocado)
Maybe we'll cook a little corn in a pan too...
Warm tortillas, then build tacos.  Top with salsa, shredded cheese, sour cream

Grilled salmon

Have a lovely week!

1 comment:

Anonymous said...

glad to see all the venison. I sometimes get tired of the same old grind and loin. Thanks for the ideas!

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