Menu Planning

So, this is not a recipe, but more a cooking tip. When I plan out my meals for the whole week, I enjoy cooking so much more. There is no longer the 4:00 panic of 'Oh no!! What in the world are we having for dinner?' I already know what I am making, and I usually have finished most of it by 4:00 (nap time is golden).

Pre-planning my meals also takes away the stress at the grocery store. If I do not already know what I am cooking for the week, I aimlessly roam the grocery store looking for inspiration. This leads to three things. One, I buy way more junk food when I meander up and down every isle. Two because I buy more stuff I don't need I spend WAY more money, and third, I come home with 90% of the ingredients I need for a few meals. (This makes my 4:00 panic worse because at around 4:15 I realize that I don't have everything that I need, not a good feeling)

Also, pre-planning helps me not get tired of having (and cooking) the same meals over and over again, because lets be honest if at 4:00 I haven't decided what we are having for dinner it is going to be Spaghetti. This is really unfair to spaghetti because it becomes the fall guy and is WAY over done, when spaghetti is a really yummy meal and a great way to slip in lots of veggies.

The alternative to spaghetti is that I get 'creative' meaning I make whatever odds and ends that I have work. If you can do this than teach me how, because I almost always fail. (Just ask David)

If you don't think that you can make the commitment to sitting down once a week and planning, then a simple alternative is to have a set weekly menu. For example Monday is pasta, Tuesday is Mexican, Wednesday is soup, etc. I kind of have a pattern that I loosely follow. I try to make something with lots of leftovers on either Sunday or Monday so that David has lunches for the week, and since Dave goes almost straight to YM on Wednesday nights we have left overs.

So this is really LONG post reminding you all of things that you already know. I just thought that I would post it since it makes such a night and day difference in my life. When I plan ahead, the meals I cook are usually more fun to cook, better tasting and healthier than when I don't. Have a great week and go cook something great!

Fresh Pizza with strawberry salad

This isn't exactly a recipe, but this is what we had for dinner tonight. This is my favorite salad and pizza. It was excellent!

Salad:
-fresh spinach
-fresh strawberries
-toasted almonds
-dried cranberries
-crumbled goat cheese
-berry vinaigrette

Pizza:
-pizza dough (can buy from your favorite pizza place or at the grocery store or homemade)
-mozzarella cheese
-fresh sliced tomatoes
-fresh basil

Grilled Salmon Salad

Although I'm not a fan of Rachel Ray this is one of my favorite salmon recipes. The recipe suggests grilling the salmon, but since we don't have one I either pan fry the salmon in a little bit of olive oil or bake it and then shred it into bite size pieces. I also steam the asparagus. This picture is from food network.

Ingredients

• Orange Vinaigrette, recipe follows
• 20 asparagus spears
• 4 (6-ounce) salmon fillets
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pound baby salad greens
• 1 cup kalamata olives, sliced in half
• 2 oranges, peeled and segmented
• 1 small red onion, thinly sliced

Directions

Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.

Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.

Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.

While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.

When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.

Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.

Orange Vinaigrette:

2 oranges

1 tablespoon finely chopped shallots

1 teaspoon light brown sugar

1 tablespoon seasoned rice vinegar

1 cup canola oil

1/2 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.

Yield: 1 1/2 cups

Stewed Lentils & Tomatoes

This is another Ina Garten recipe and it was good on it's own, but might be better over rice or with some bread. It's a hearty meal and has a nice sweetness. Below is the full recipe, but I only made half.

2 tsp olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3-4 carrots)
1 Tbs minced garlic (3 cloves)
1 (28 ounce) can whole plum tomatoes
1 cup French green lentils
2 cups vegetable broth
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves
2 tsp salt
1/4 tsp pepper
1 Tbs red wine vinegar

Heat oil in saucepan. Add onions and carrots and cook for 8-10 minutes, until onions start to brown. Add garlic and cook for 1 more minute.

Meanwhile, place canned plum tomatoes, including juice, in either food processor or blender and pulse several times until tomatoes are coarsely chopped.

Add tomatoes, lentils, broth, curry, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add vinegar, season to taste, and serve hot.

Summer Garden Pasta

Simple and fresh - this is a nice way to have spaghetti (although Stuart still loves sauce out of a jar). This recipe is from Ina Garten and I only did half the recipe. I also used a mixture of grape and roma tomatoes.

4 pints cherry tomatoes - halved
Olive oil
2 Tbs minced garlic (6 cloves)
18 fresh basil leaves - julienned
1/2 tsp crushed red pepper flakes
salt
1/2 tsp pepper
1 pound dried angel hair pasta
1.5 cups freshly grated Parmesan cheese

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil, red pepper flakes, 1 tsp salt, and pepper in large bowl. Cover with plastic wrap and set at room temperature for about 4 hours.

Just before you are ready to serve - boil pasta, drain, and add to bowl of tomatoes. Add cheese and some extra fresh basil leaves and toss well.

President Hinckley's Favorite Texas Fudge Cake

This is a sheet cake. It is moist, yummy and very addictive. Whether is was actually President Hinckley's favorite is not something that I am willing to bet my life on, but the girl who gave me the recipe said she got it from her grandmother who knew President Hinckley well enough to know it was his favorite. So, believe what you want, I doesn't really matter, but I am warning you now, this may become your favorite as well.


Cake Ingreedients:
1 C butter
4 T cocoa powder
1 C water
2 C flour
2 C sugar
1/2 t. salt
2 eggs
1/2 C milk
1/2 t. baking soda
1 t. vanilla

Combine butter, cocoa and water in a sauce pan on the stove. Bring to a boil. In another bowl mix flour, sugar, and salt. Pour hot mixture into dry while mixing with beaters. Add 2 beaten eggs, mild, soda and vanilla.
Pour batter into a large sheet pan. (You know those great cookie sheets that mom has with sides.) This cake will be thin. That's what makes it so great.
Bake at 375 degrees 20-30 min.

Icing ingredients: (Make this while the cake is baking)
1/2 C butter
4 T cocoa powder
6 T milk
dash of salt
1 t. vanilla
2 C powdered sugar
(1/2 C chopped nuts--optional, of course)

Combine butter, cocoa, milk, salt and vanilla in sauce pan. Bring to boil. Mix with beaters into another bowl with sugar (and nuts). Pour over cake after cake after cake has cooled 10 min or less.

Island Pork Tenderloin

For pork

• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
• 2 tablespoons olive oil

For glaze

• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic
• 1 tablespoon Tabasaco

Preparation

Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

This is a super easy super yummy Sunday dinner roast, that has never failed me yet. Although I do admit it may not be great for the diabetics in our family. Also the glaze is too spicy for Annie so I leave a little section glaze free, Molly has no problem with it though.

The food blog

Ok, so I know our family already had a blog to share pictures and exciting news, but I think we need a recipe blog. Today, after talking on the phone to mom and two sisters, I realized that one of the things that we talk about the most is food. I mean honestly who doesn't love food, or talking about it for that matter. I am always asking my sisters "What are you making for dinner....what should I make for dinner?" and the day after I have made an amazing meal I feel like I have spread the word and share the recipe.

Personally, I am always looking for new, healthy, inexpensive, yummy things to make for dinner, and food blogs are one of my favorite resources for recipes. Who knew that your little sister would become someone who loves to cook so much. When I was at BYU I added carrots to romen noodles, and I thought that I had made stir-fry. Lets just say that I have come along way.

So, why do I think that all of the Layton girls should contribute to this blog? Because, I just know that you are making yummy things and I think that you should share. And because I think you want to know what everyone else is making too. I hope that this will be something that everyone can enjoy, and anyone that wants to contribute is welcome. I mean I know that when Dave cooks dinner it is going to be GOOD, so this is not just for the women. If you have a recipe that you would like to contribute but cant be bothered to post it, you can always email it to me and I will post if for you.