“Camp Scene. Cooks at work.” photo by Matthew Brady, courtesy National Archives.
Monday: Fish sticks & mac ‘n’ cheese
I have to go to a co-op meeting tonight, so Rockford is in charge of dinner. This is what he wanted to make.
Tuesday: Toasted sesame chicken
I was trying to use as much as possible from the pantry this week, so I’m using a couple of Campbell’s Skillet Sauces that were in the cupboard. This is one of them.
I denied Rockford’s request for Easter dinner this week. Meatballs were his second choice.
Tuesday: Pizza
I think I need to stop planning to go to our favorite local pizzeria, because it gets icy out every time it’s on the menu.
Wednesday: Tacos
I’m trying to get back in the habit of letting the kids have a Kids Choice night. This was Pete’s pick.
Thursday: Omelets
I bought a ton of eggs last week in anticipation of my in-laws staying here with the kids for a few days, and they only used a few of them. We all love omelets, though, so all is well.
I’ll try just about anything that includes a butternut squash puree, because it’s the one vegetable that Poppy will eat willingly. Rockford’s cousin posted a picture of her butternut squash lasagna a few days ago, and it looked and sounded so delicious that I made it for Sunday night dinner. I couldn’t find the amaretti cookies the recipe calls for (yes, there are supposed to be cookies in it), so I just added a little sugar and a splash of almond extract to the butternut puree.
One of my very favorite meals is PF Changs’ kung pao scallops. I don’t like cooking seafood, though, so we had kung pao chicken instead. The recipe I used calls for “velveting” the chicken. It’s a method that includes coating the meat in egg white and cornstarch and then briefly poaching it, and it makes for a more tender protein in your stir-fry. It’s worth the extra steps.
Tuesday: Pizza
I believe we’ll have a wood-fired pie from our favorite local pizzeria. The last time we were there they had an autumnal pizza with butternut squash, gorgonzola and pancetta. It sounds a little weird, but it was exceptional. I’m looking forward to seeing what their special is today.
Wednesday: Chicken sausages and macaroni & cheese
We never had this last week.
Thursday: Cheeseburgers
Pete wants cheeseburgers every day, for every meal. He’ll be very happy on Thursday.
Friday: Ribs
We bought a large pack of ribs at Sam’s Club when my dad was visiting recently, and I have a few racks in the freezer that I need to use. I usually make Alton Brown’s No Backyard Baby Back Ribs, but I’m thinking about switching it up and trying a Korean marinade this time.
