Okay, who took spring break? I can't believe the kids have to go back to school tomorrow -- it doesn't seem possible that our week flew by that quickly. I'm ready for a week more ... how about you?
Tonight I've got some good recipes for you. I figured that since I am not cooking the rest of the week, I needed to get a few recipes made. Oh, why am I not cooking the rest of the week? Well, here's our schedule: Monday (softball game); Tuesday (soccer practice, clay); Wednesday (tennis, softball practice); Thursday (soccer practice, stamp camp); Friday (softball practice); Saturday (soccer game). So I decided that it'll be easier to have sandwiches, soup and pasta -- all either eaten cold or reheatable. Hopefully next week will be better for cooking. :)
This is the first thing I made tonight -- Savory Monkey Bread. The kids helped roll the dough into balls then they got dipped in olive oil and Parmesan cheese. Great centerpiece for dinner tonight. As for our main course, we had marinated grilled flank steak (although a little on the rare side for me but we ran out of propane for the BBQ), baked potatoes and asparagus. I love these meals when everyone actually eats what I make. :-)
Herbed Monkey Bread
(courtesy of Donna Rathmell German's The Bread Machine Cookbook VI)
- DOUGH
- 1 1/8 cup water
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp dried oregano (I used 1 T. Pampered Chef Italian seasoning)
- 3 cups bread flour
- 2 tsp rapid yeast
- ADDITIONAL INGREDIENTS
- 1/3 cup olive oil
- 1 cup freshly grated Parmesan cheese
Remove dough from the machine upon completion of the dough cycle. Break off pieces of dough to form as many 1-inch balls as possible. Roll balls in olive oil and then in cheese. Place balls in a greased Bundt baking pan. If there is any remaining oil, pour it on top of balls and sprinkle with remaining cheese. Cover and let rise for about 1 hour. Bake in a preheated 350 oven for 30 to 35 minutes.
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Puerto Rican Garlic Marinade
(courtesy of All Recipes)
- 1/2 cup olive oil
- 4 teaspoons crushed garlic
- 1 tablespoon salt
- 2 1/2 teaspoons black pepper
In a blender or food processor, combine olive oil, garlic, salt, and pepper. Process for 3 to 5 minutes.
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Garlic Asparagus with Lime
(courtesy of All Recipes)
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 medium shallot, minced
- 1 bunch fresh asparagus spears, trimmed
- 1/4 lime, juiced
- salt and pepper to taste
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges
Wow, all that food sure looks yummy...I'll have to try the savory monkey bread soon...but it was funny...I read it as "savory monkey balls"! Guess I need to wear my reading glasses at the computer, lol!
Posted by: Arleen | April 09, 2007 at 11:06 PM
That Monkey Bread sure sounds and looks interesting. I'll have to give it a try sometime.
Posted by: Gail | April 14, 2007 at 12:31 PM