Monday, October 18, 2010

Menu Plan Monday

After 10 days of vacation, I'm ready to get back to our routine, and of course that includes menu planning. I'm also trying to tighten up my grocery budget, so we'll see how that goes this week. Here's what's for dinner:
  • Creamy potato soup using this base, cornbread (*Reminder: bake some potatoes the day before)
  • Brazilian Fish Stew, rolls
  • Pizza (take out for Mia's birthday celebration)
  • Chicken Tandoori (my sister-in-law's recipe) (*Reminder: prepare spices and marinate chicken the night before)
  • Ground beef (actually turkey) enchiladas
  • Breaded chicken and mashed potatoes
  • Slow cooker black beans, rice patties (*Reminder: start beans the night before)
Non-dinner recipes on the menu:

Sour Cream Lemon Pie

Friday, October 1, 2010

Southern Peach Cobbler

The peach cobbler was a success! Here is the recipe I used (taken from here):


For peaches:
  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
For topping:
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
To sprinkle on top:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.


The only things I did differently were: only including 6 peaches (that's all I had - it would have been even better with 8); and not sprinkling ALL of the cinnamon/sugar mixture on top - it seemed like a bit much so I will make less of it next time.