Weekly Menu, November 8 ~ 14, 2010

I could use some prayer this week. If you think I have been neglecting you a little.... well...l I have.... a little and I am sorry! I finished 2 articles for Belle Inspiration (a little peek on Tuesday) and am finishing up on the contents of 2 speaking engagements for this coming week. I also teach an in-depth Bible Study  ( on John) on Thursday mornings.

Speaking and teaching are such a passion!!!! They are my true calling. It's always "nose to the grindstone" before I speak. I tend to get totally focused on my presentation.

So I have not been visiting like I love to... but by the end of the week I'll be back to somewhat normal. If you think of me ask God to bless me with His presence and wisdom and to bless my audience with new insight and joy! Thanks, dear ones!

I am in the mood to cook! Hope I can fit in all these yummy recipes in my very very busy week, that's Plan A. Plan B... takeout!



Monday: Meatless Monday
Fuscili With Mushrooms
Sauteed Spinach With Garlic

Recipe: Fiscili With Mushrooms
What a yummy recipe! Given to me by my sister-in-law, she guarantees it is a winner! My husband just loves anything mushroom... honey this is just for you!
8 oz. long fuscili
1/2 cup dried porcini mushrooms
2/3 cups boiling water
3 1/2 tsp salt, divided
1 TBS butter
1/2 cup chopped shallots
2 pkgs wild or assorted mushrooms coarsely chopped
2 garlic cloves, pressed
2 TBS dry sherry
2 oz Parmesan cheese
1/4 cup heavy cream (I'll use half and half)
1 tsp chopped fresh sage
salt and pepper
1 tsp truffle oil (optional)

Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl. Let stand for 30 minutes. Drain and reserve 1/4 cup soaking liquid. Rough chop porcini.

Cook fuscili (or fetticini) in salted water according to package directions. Drain and reserve 1/4 cup of pasta water.

In a large skillet add butter and melt over medium heat. Add shallots mushrooms and saute for 5 minutes. Add garlic and cook an additional minute. Stir in porcini mushroom, sherry and a dash of salt.Stir and cook for 1minute or until liquid evaporates.

Grate Parmesan cheese. Reduce heat to medium low and add pasta, cooking liquid, porcini liquid, Parmesan cheese, cream, pepper and chopped sage. Stir and cook until just warmed.

Plate and drizzle with a touch of truffle oil.

Tuesday
Sauteed Chicken
Fried Rice
Brussels Sprouts Au Gratin

Recipe: Sauteed Chicken
This is my grandmother's wonderful recipe. This recipe says LOVE to me! To get this SoneGable favorite, click HERE.

Wednesday
Fabulous Beef Brisket
Cheesy Polenta
Broccoli Slaw

Recipe: Fabulous Beef Brisket
This melt in your mouth brisket was served at a recent dinner party and I knew I would just have to make it and share it with you. Company worthy, but so easy for a family dinner too!

2 TBS olive oil
3 lb beef brisket
1 package Lipton onion soup mix
1 bottle beer of choice
1 can whole cranberries

Heat oven to 350 degrees.
In a large skillet heat oil over medium high heat. Add brisket and brown on each side.

In a large bowl combine soup mix, beer and can of cranberries.

Put brisket into a large baking dish and cover with liquid. Cover pan securely with foil or a fitted lid and bake for 3 hours.

Slice and serve with pan juices.

Thursday
Speaking/Out To Dinner

Friday: Slow Cooker Day
Southwest Steak Tacos
Refried Beans
Coslaw

Recipe: Southwest Steak Tacos
We love Southwest cooking!!!!! These tacos are perfecto!!!!
Click HERE and look on Wednesday's menu for a great meal~ ole!

Saturday: Soup Day
Minestrone Soup
Crusty Bread

Recipe: Minestrone Soup
4 slices bacon
2 garlic cloves, pressed
1 cup sliced carrots
1 cup diced celery
1 cup diced onions
3 potatoes, peeled and diced
3/4 can of 1 lb pan of plum tomatoes
1 TBS tomato paste
1 can canelli beans
2 quarts chicken broth
salt and pepper
1 tsp oregano
1/4 tsp sage
1 tsp basil
1/2 cup grated Parmesan cheese
1/2 cup acini de pepi pasta
1/2 bag fresh spinach

In a large dutch oven or stock pot, cook 4 slices of bacon. Add Garlic and cook for 1 minute. Add carrots, celery and onions. Cook for 5 minutes, until soft.

Add 3 TBS tomato paste and cook for a minute. Add plum tomatoes and canneli beans. Add chicken broth, diced potatoes and salt and pepper. Add oregano sage and basil. Simmer for 45 minutes. Add Parmesan cheese, acini de pepi pasta and spinach. Cook for 5 minutes until pasta is cooked and spinach is wilted.
Serve with grated parmesan cheese.

Sunday
Baked Blue Fish
Baked Potatoes
Roasted Carrots

Recipe: Baked Blue Fish
Bluefish doesn't seem to be a very popular catch. But cooked properly it is very delicious and a real wonder of a fish. Give it a try!
3 lbs bluefish fillet
2 sliced tomatoes
1 onion sliced
1 lemon sliced
olive oil

Heat oven to 350 degrees.  Line a rimmed baking sheet with foil and grease with olive oil.
Remove the dark oily flesh strip down the center of the bluefish. Salt and pepper fillet. Put fillet on baking sheet. Drizzle olive oil (about 1 TBS) over fish. Put onions on top of fish and layer with tomatoes and lemon slices. Bake for 30-40 minutes until done but not dry.

Thanksgiving Countdown

Just a reminder...

Your Thanksgiving tablescape should be firmed up by Tuesday.

Work on copyng your Thanksgiving recipes and making your grocery list. Let's have those done by Thursday.

As you grocery shop this week and next buy all non perishable food.

Make a list of what others are to bring. Call them now to make sure they are coming and can bring what you need.