Horseradish!

We have a small clump of horseradish in the garden.  We've tried processing it on several occasions, but had trouble getting the consistency just right, before the fumes chase you out of the house.  Thanks to Eugenia Bone, at Well Preserved, I finally got it right.

I honestly planned to photograph the whole process, but apparently a child felt they needed the camera more than I did, so that didn't work out for me.  I did, however end up with 3 half pint containers of fresh horseradish, with a minimal amount of discomfort.

I'm fixing pork chops for dinner and J always likes a dab of horseradish to go with them.  I'm also going to make a batch of deviled eggs with just a little mixed into them, as well.

As for the rest of the week, my schedule is packed with training and end of the school year events, so most meals need to be pretty easy.

Monday:  I won't be home for dinner so it's Hamburger Helper.  I think it's disgusting, but J and the kids love it.

Tuesday:  Flank Steak and Shitake Stir Fry with Jasmine Rice

Wednesday: Herb and Cheese Stuffed Chicken and Spinach Salad

Thursday:  Potato Soup

Friday:  Jasmine Rice Stuffed Peppers

Saturday: Beer Can Chicken

Sunday: Memorial Day Cookout

Check out Meal Planning Mondays at The Organizing Junkie For More Ideas

Menu Plan May 17-23

The hoop house is up and plants are growing.

The last two weeks of the school year are always busy, but hopefully we will be able to stick to our plan. As soon as school is out, I'm hoping to start watching what I'm eating better and lose some weight.

Monday: Leftovers

Tuesday: Spaghetti, salad, and garlic bread

Wednesday: Pork Chops, pasta salad

Thursday: Chicken Parmesan

Friday: Minestrone

Saturday BBQ with friends

Sunday: Too far in the future to decide

Meal Planning Wednesday?

Yesterday I completed my last final this semester. Between working on finals and chaperoning school trips, I got behind on everything! I did get my hoop house completed for the garden, but I'm still waiting out this cold spell before I put anything out. Currently, my kitchen is half food prep area and half greenhouse. Hopefully I'll be able to get everything out this weekend. I also hope to figure out getting pictures from the camera to the blog.

I mostly stuck to my plan for the last couple of weeks, but did give in to convenience and pick up pizza or take-out a couple of times.

Here's this week's menu.

Monday: Beef Stew and Biscuits

Tuesday: French Onion Soup I made beef stock this weekend and J brought home a giant bag of Vidalia onions from the Shriners

Wednesday: Chicken Pot Pie

Thursday: Apple Stuffed French Toast

Friday: Pork Chops, Rice Pilaf and Veg

Saturday: Minestrone (didn't get to it last week, still need to use the vegies)

Sunday: Potluck BBQ with friends

Rice pilaf is a stand by in my menu planning. I buy big bags o Jasmine Rice when I'm in Denver and everyone loves it. Here's my rice pilaf recipe. I adapted it from a Better Homes and Gardens recipe, but replaced bullion cubes and always use fragrant, jasmine rice instead of long grain white rice. It's a great way to use up extra vegetables.

Melt 2 TBS of butter in a medium saucepan. Add about 1 cup of any combination of diced vegetables. I usually use carrot, shallot or onion, celery, bell pepper, and mushrooms, depending on what I have in the fridge. I love garlic, so I add 1 or 2 cloves of diced garlic. Saute vegies until they start to soften. Add 3/4 cups rice to the pan and saute 1-2 minutes then add

1 1/2 cups chicken stock. Bring to a boil. Cover and cook over low heat 20- 30 minutes until liquid is absorbed and rice is tender. Sometimes I have to add extra broth if the liquid cooks away before the rice is tender. Fluff with a fork. I don't add salt to many things in the kitchen. If you prefer things a bit saltier, add salt with the broth.