Bob went to London on Tuesday for a few days. While he was dining at one of Jamie Oliver's restaurants, Jamie's Italian, here is what the crew enjoyed back in the States:
Sunday: Ravioli and Sauce
I know, this is not a glamorous meal, but I was at the Chicago Food Swap during the afternoon and we had tickets for A Christmas Carol on Sunday evening, so we needed something quick. 365 frozen ravioli, tossed with either Kerrygold Irish butter or tomato sauce, was an easy meal for a busy night.
Monday: Pot roast, whole wheat pasta, crispy kale made with baby kale I got at the Chicago Food Swap.
I seared a 3 pound pot roast on the stove top in grapeseed oil until deep brown, then sauteed a sliced onion and 3 minced garlic cloves in the pot. Once the onions were golden, I added a 28 ounce can of diced tomatoes and a bay leaf, then covered the pot and braised the roast in a 300degree oven for 3 1/2 hours. The meat was falling apart and delicious.
The kale chips were out of this world. The kale was so tender, I roasted the leaves whole rather than slicing it as I usually do.
One of my girls had a late afternoon doctor's appointment and we didn't get home until 6:30, so the babysitter made dinner for the kids.
Wednesday: Buttermilk Waffles, Bacon, Raspberries
Breakfast for dinner; always a hit! I made the Buttermilk Waffles with 2 cups of whole wheat pastry flour and whipped the egg whites to soft peaks before adding to the batter. The waffles were light and crispy. My son ate 2 1/2 waffles sprinkled with a few chocolate chips and tried for another one before I cut him off. I saved the extra waffles for breakfast - just pop them in the toaster. I cooked the bacon in a single layer on a sheet pan in a 375 degree oven, for about 18 minutes, turning once. Very low maintenance.
Thursday: Butterflied Orange-Rosemary Chicken, Sweet Potatoes, Apple Sauce, Broccoli
Two of us are down with colds; this Orange-Rosemary Chicken is comforting and simple.
Friday: Homemade Chicken Noodle Soup, No-Knead Bread
I pulled the meat off of the leftover chicken, then threw the bones in a pot with an onion, celery, carrots a bay leaf and 8 cups of water. I also added one carton of Trader Joe's Chicken Broth to help enrich the homemade stock. It cooked for about 4 hours, then I strained the stock through cheesecloth. The soup was easy to pull together.
Saturday: Dinner out for Mom and Dad, Mac and Cheese for the kids
