Life in the country

This has nothing to do with cooking, or crafting.. so I'm breaking my own rule. But I think it's for an important reason. I discovered the blog of a completely hilarious and mesmerizing woman named Ree(Pioneer Woman, P-Dub) who was originally an LA party-goer who fell in love with a cowboy, moved out to his ranch, and had little mini cowboys and cowgirls. I wouldn't ever think that living in the country would be fun, but through the way she tells stories, and the amazing photos she posts, she has made me incredibly jealous.

She's also writing her love story between herself and her cowboy - who she calls Marlboro Man. It's an on-going story, and so once you read it all you basically go insane waiting for her to post the next chapter. Trust me. You will.

Please go and enjoy her writing as much as I do, you won't regret it.

And now to get back on track to cooking, please ALSO go and visit her cooking blog, which is also amazing and mouthwatering.

Updates

For the 2 or 3 people that actually read this:

Sorry I took a hiatus, I was really busy with work and school stuff. I will be posting a whole bunch of new recipes this weekend.

The end.


For now.

Not two weeks.

Just until later.

A week of gourmet

..or at least I like to pretend it's gourmet.

Anyways, every Sunday I sit down and look through all of my cookbooks, and online resources and I come up with a weekly menu. I like to make something different every day. I also plan out lunches & snacks.

This week:

Monday - My man isn't home until Tuesday, so I just make myself a sandwich for dinner when it's just me.. so I don't have to worry about this day.

Tuesday - Chicken Satay Noodle Salad

Wednesday - Hash Brown Turkey Cutlets (sounds interesting I know.. don't worry, I'll post it when I make it)

Thursday - Shrimp Pasta Salad

Friday - Pesto Chicken on Rice

Saturday - Appy night with friends! I'm going to make jalapeno poppers wrapped in bacon, mini hot-dogs wrapped in puff pastry, and delicious guacamole & chips

Lunches (in no particular order):

-Smoked ham/havarti sandwiches
-Chicken & green pepper wraps
-Chicken pecan salad (ripped this off from Boston Pizza - it has chicken, hard boiled egg sliced up, shredded carrots, mozza cheese, cheddar cheese, salad, and ranch dressing)
-Thai Noodle Salad
-And on Friday's we always go out for lunch

**I also usually make soup to add to the lunch otherwise we both end up a little bit hungry still after our lunch.

Snacks:
-Hummus w/ carrots sticks
-granola bars (store bought right now, but next week I plan on making my own)
-hard-boiled eggs
** I just bought Woman's Day Magazine and it's got like 50 snacks under 50 calories. I didn't get any this week, but next week I'll be trying some out.. there's a lot of things in it that I didn't know were only 50 calories.


And here's a shot of all of my groceries - minus chicken, shrimp, soup etc that is already in my freezer/cupboard:

Spinach Salad with Shrimp & Feta

I made this tonight for myself - I was only cooking for 1, so that's why it looks like a small amount. I changed the ingredient amounts so that it was just enough for 1 person. Also note - the ingredients seem kinda funky (red wine, mustard, and honey???? I know..) and that's what I thought at first too, but it is absolutely mouth-wateringly delicious.


1/4 cup extra virgin olive oil
1 lb of shrimp, uncooked
4 green onions
2 tbsp vinegar
a couple splashes of red wine
1 tbsp spicy mustard
1 tbsp honey
salt and pepper
spinach
1/2 cup feta


1. In a frying pan, heat 3 tbsp of the olive oil. Cook shrimp until it turns pink. Throw in the green onions and sauté for a few minutes.


2. In a bowl big enough to mix your shrimp in, whisk together the vinegar, red wine, mustard, and honey. Season with salt and pepper. Pour in the remaining olive oil, whisking constantly.



3. Transfer the cooked shrimp to the bowl and toss. You want all of the shrimp coated with dressing.


4. Arrange some spinach on a plate, or in a bowl. Place the shrimp on top. Pour any remaining dressing over salad. Crumble feta on top.

Lasagna

This lasagna is really simple and delicious. You can make it as a meal that night, or you can freeze it and re-heat it when you just don't feel like cooking.


1 lb ground beef
1 large can of tomato sauce
1 package of whole-wheat lasagna noodles, uncooked
1 small container of cottage cheese
1 large zucchini
1 cup low-fat mozzarella cheese, shredded

Brown ground beef over medium heat - approx 5 minutes. Add half the can of tomato sauce, and mix together. Simmer for 5 more minutes. Chop up the zucchini into thin strips.

In a casserole dish layer:
-noodles
-cottage cheese
-noodles
-ground beef
-zucchini
-noodles

On the top, pour the remaining tomato sauce and then sprinkle with the mozzarella cheese.

Bake in a 350˚ oven for 30-40 minutes, or until the cheese begins to brown.