The Kids in School Project Mode

The past two weeks both kids have been in school project mode. 

Emily submitted her report on the state of Hawaii Tuesday and is finishing the second part of the assignment which is a brochure or post for the state. Of course, Emily opted for doing a poster.

Matt's class had to do research on an animal that was assigned to them from reading the book "The Mitten". His animal is the snow shoe hare. Last night, we worked on creating his diorama. Dave had him cutting and "shaving" a styrofoam evergreen tree. The projects are complete and due next Monday.  It is nice that they got them done ahead of time as this weekend is going to be particularly hectic with the beginning of our church's performances of "The Jesus Story". Saturday, I have pratice from 9-12 and then the first performance is at 4pm. Then, Sunday there is a 4 pm performance after church in the morning. Dave will also be help at these too.  As you can see, it leaves little time for project work.  

Well done kids!!!

Wednesday Menu - Sweet and Spicy Greek Meatballs

Tonight's dinner was a little more "exotic" in flavor than our usual meals. I'm trying to expand the family's taste buds and decided to go with mediterranean flavors. This recipe uses mint, cinnamon, oregano, parsley and cumin. Now the original recipe suggests using lamb but I decided the herbal flavors were enough of a new thing to introduce, so I went with beef instead. I have to say the flavors do have a true mediterranean flavor. Dave and I really enjoyed it so we gave it a thumbs up rating. Emily liked it but thought it was too spicy, so did Matt - I guess that would be a side thumb rating for the two of them.   I will try the recipe again but I think I will omit the cayenne pepper to see it it takes some of the spiciness away. 

Here is the full recipe if you want to give it a try. It was a "Weeknight Meal" in Redbook Magazine:

Sweet & Spicy Greek Meatballs

Prep/Total Time: 40 mins.

1 lb. ground lamb or 80% lean ground beef

1 cup cooked and cooled couscous, plus extra for serving

3 scallions (white and pale green parts), chopped

2 garlic cloves, peeled and chopped

1 large egg (at room temperature), beaten

1/4 cup chopped fresh, flat-leaf parsley

5 tbsp. olive oil

3 tbsp. dried mint

2 tbsp. ground cinnamon

1 1/2 tbsp. dried oregano

1 1/2 tsp. ground cumin

2 tsp. kosher salt

1/2 tsp. each ground black pepper and cayenne pepper

2 cups marinara

2 cinnamon sticks

In a large bowl, mix ground meat, couscous, scallions, garlic, egg, parsley, 2 tbsp. of the olive oil, mint, 1 tbsp. of the cinnamon, oregano, cumin, salt, black pepper and cayenne pepper. Form mixture into 14 to 16 meatballs, 1 1/2 to 2 inches in diameter. 

Heat the remaining 3 tbsp. olive oil in a large skillet over medium-high heat. Add meatballs and cook until they are browned on all sides, about 6 minutes. Add marinara sauce, the remaining 1 tbsp. of the cinnamon, and two cinnamon sticks to pan. Bring sauce to a boil, then reduce heat and simmer, turning meatballs until they’re cooked through, 10 to 12 minutes. Discard cinnamon sticks.

Serve meatballs on top of extra cooked couscous.

Oh my YUMMY Goodness!!!

Yesterday, Emily and I prepared our dessert for the week - No Bake Chocolate Eclair dessert. 

Definitely the most difficult part of this recipe is the "refrigerate overnight" step. The vanilla pudding, graham crackers and chocolate sauce created scrumptious aromas. Well, those aromas were nothing compared to the taste. Its amazing!!!! It tasted so close to an eclair and let me tell you preparation of this is minimal compared to the making of an eclair. And that annoying overnight step, well it softens the graham crackers (not making them mushy) to perfection.

This dessert is so good I could eat the whole thing myself. Usually when a recipe makes something this large I try and share with others so it doesn't go to waste. Well, there will be absolutely no wasting and I know I will be part of that effort.

Oh, so you want to know where to get the recipe? Hmmm.....should I share? Of course, it can be found at the blog The Kitchen is my Playground. I will be forever thankful and making this recipe quite often.  Enjoy!!

Tuesday Menu - Chicken and Spinach Pasta Bake

Tonight was pasta night and this recipe got 4 thumbs up from the whole family. 

I made very few changes to the original recipe which can be found at Saving Money Living Life. Instead of rigatoni, I used mezza rigatoni which is just a shorter rigatoni noodle. Also, I used an 8oz container of the 1/3 less fat Philly chive and onion cream cheese instead of the full fat version. The only "complaint" I got was regarding the tomatoes from Matt and even those were few enough that he could pick them out and have me eat them. Thankfully he didn't even notice the onions or "crunchies" as he calls them.

This is definitely a recipe that will be added to the family recipe binder. 

Enjoy!!!

Monday Menu - Greek Steak Pitas with Dill Sauce

Last night started our weekly dinner menu.  

First up were these steak pitas. I've made these before and they get mixed reviews. Dave and I love them so we would be a thumbs up rating. Emily doesn't care for steak (or chicken, or beef, or pork - you get the idea) although she would be happy to eat the pita just filled with the dill sauce, lettuce and feta. I guess she would give it a side thumb rating along with Matt. He likes steak but I do have to eliminate the lettuce. One of his favorite things about this meal is the cheta (translation = feta). Of course, if you are not a steak eater, I'm sure you can substitute with chicken. 

As for where the recipe came from, I honestly don't remember as I already had this recipe printed out for my family planner.  Here are the details if you are interested in giving it a taste. 

Greek Steak Pitas 

(Serves 4 - 2 stuffed pita halves)

Sauce:

1/2 cup plain f/f Greek yogurt

2 tsp. chopped fresh dill

1/4 tsp. salt

1/4 tsp. black pepper

1 clove garlic, minced

Steak: 

1/2 cup fresh lemon juice

1 tsp. dried oregano

1/2 tsp. black pepper

2 cloves garlic, minced

1 pound flank steak, trimmed

cooking spray

4 - 6 inch pitas, cut in half

4 romaine lettuce leaves, halved

1/4 cup crumbled feta

To prepare sauce, combine first 5 ingredients, stirring with a whisk. To prepare steak, combine lemon juice through steak in a large zip top plastic bag, seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag and discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Line each pita half with one lettuce leaf half. Divide steak evenly among the pita halves. Spoon 1 tablespoon sauce and 1 1/2 teaspoons feta into each pita half. 

Enjoy!!