monday (12/31)--miscellaneous (driving back from ypsilanti)
tuesday: french onion soup with an italian attitude
wednesday: date night or roasted pork tenderloin with baked potatoes and aparagus
thursday: chicken and veggie stir fry, with rice
friday: spicy steak stew
saturday: philly cheese steaks (new recipe)
sunday: smothered chicken
monday: burgers, chips and fruit
tuesday: kielbasa, wild rice, broccoli
wednesday: .................... not sure yet :)
thursday: TB late meeting/daddy make breakfast :) or take kids out
french onion soup with an italian attitude
NEED:
bread crunchy and yummy (next time i am going to make croutons instead and try those)
onions onions onions (about 5 small onions)
white wine (1 cup?)
balsamic vinegar (less next time for me--i used about 3 T)
rosemary finely chopped(less next time for me--i used three sprigs)
1 carton beef stock
fresh mozerella
grape tomatoes
salt
pepper
parmesean
basil--chopped
DO:
toast bread in oven
slice onions thin
melt 2 T butter and 1 T olive oil in soup pan
add onions, salt, pepper and chopped rosemary stir often until carmelized (med-high--15-20 minutes)
add vinegar and wine
scrape bottom
add broth
bring to boil
chop tomatoes. add parmesean, salt, pepper and basil--toss and let sit
slice moz cheese
place soup in heavy bowl, add toasted bread, place tomato mixture on top (small "dollop"), lay a slice or two of moz cheese on top and broil until yummy goodness occurs
NEW RECIPE TO TRY:
Mikey from Philly Cheese Steaks (from RACHAEL RAY EXPRESS LANE MEALS)
4 SERVINGS
1 1/2 pounds thick-cut sirloin
4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
Coarse salt and coarse black pepper
1 red bell pepper, seeded and sliced
1 large onion, quartered and sliced
5 garlic cloves, 3 chopped, 2 cracked from the skin
1 large loaf ciabatta bread or other chewy Italian loaf, split
1/2 cup grated Pecorino Romano cheese, a couple of generous handfuls
1/2 cup dry red wine
1/2 cup beef stock
1 cup tomato sauce or crushed tomatoes
3 tablespoons capers, drained and coarsely chopped
A fistful of fresh flat-leaf parsley, coarsely chopped
8-ounce chunk sharp provolone cheese
Slice the meat very thin with a sharp knife, working against the grain.
Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for just a minute or two to caramelize evenly all over-keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
Preheat the broiler to high and place the rack on the second highest position. Arrange the split loaf of bread on a broiler pan and toast until evenly golden. Once toasted, rub the bread with the cracked garlic cloves, drizzle with EVOO, and top with grated Pecorino Romano and a few grinds of black pepper. Slide the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.
Add the wine to the softened vegetables and cook down for 1 minute. Add the stock, then the tomatoes, capers, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to heat through for
2 to 3 minutes.
Shred the cheese with a box grater or slice thin. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese
until bubbly. Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula, and serve
