Dinner for a busy week

Well since spring break ended our house has been a revolving door.  All three of my children are involved in spring sports, 2 in soccer and one in lacrosse.  We really make family meals a priority in our house, and it does help that in general we don't sit down until 7:30-8 pm nightly.  However there are some nights when we don't sit down together at all or maybe it's just two of us at a meal.  That's when I have to think of meals that can be reheated easily in one pot.  One of the easiest meals I make for this is  ground beef tacos. I make the taco meat a head and it can be warmed up by whoever is ready to eat either in the microwave or on the stove. They of course can add what ever toppings we have to the taco. Sometimes I pre-make a salad dressing too.  As I did in this case.  It's just a simple olive oil, balsamic vinegar, salt and pepper mix. It can sit on the counter and be added to salad for anyone who wants it.  Tonight I also pulled out a jar of my corn salad that I made during last summer's corn season.  My daughter is preparing dinner for herself, in this picture. 

Here's my taco recipe that I've been using for years from Cook's Illustrated. 

• 1 tablespoon vegetable oil
• 1 onion, minced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper
• Salt
• 1 pound extra-lean ground beef or ground turkey
• ½ cup tomato sauce
• ½ cup chicken broth
• 2 teaspoons cider vinegar
• 1 teaspoon light brown sugar

Brown the ground beef and onion.  Drain, return back to the skillet and add seasonings.  Cook for a few minutes and then add the tomato sauce, broth, vinegar and brown sugar. Let the mixture simmer for 5-10 minutes and serve.

I really like mine with crisp lettuce, avocado and cilantro if we have it.

Bon Appétit,

and as always with love from the Midwest,

Beth 

A week of French Food

This week I've been given the gift of time during my spring break.  My children and I are on different schedules for school so I've been alone much of the week.  It's been a great time to hit the pause button, go to yoga, read books, watch my TV and of course cook.  I received Mimi Thorisson's 2 books for my birthday in February and I thought it was time to start delving in.  The pictures are beautiful and what I have tried so far is delicious.  Of course I also did a nod to Julia and Dorrie Greenspan's Around my French Table.  What follows are pictures of my various French dishes throughout the week.

For lunch Dorrie's celery-celery soup.  This is a combination of apples, celery root and celery. It's sweet and light.  I served it with cheese and bread for a wonderful lunch.

To keep warm in late winter early spring, thanks to Julia, I made a potato gratin with kielbasa sausage layered inside.  This is one of her variations in Mastering Vol. 1.

Next for dinner I made poulet chasseur, from Mimi Thorisson's French Country Cooking.  A delightful combination of braised chicken legs, mushrooms, onions and sage.  I served it with polenta and asparagus for Sunday dinner. I also made chestnut bread.  Not having used chestnuts, I find the bread to have a very different interesting flavor. 

Finally this week from A Kitchen in France I made Chocolate Meringues.  The recipe called to serve them with chocolate sauce and whip cream.  I like sweet, but this was a bit too sweet.  I think next time I serve the meringues I'll serve them with fresh strawberries or raspberries and whip cream.  

Bon Appétit!

 and as always with love from the Midwest,

Beth