We WILL Cook

Since we will be on a very strict budget next year (meaning 2 months - a teacher year), we at Chez Freak will need to cook more often and eat out less. As I am lazy and enjoy eating out a lot, I am challenging myself to cook more. It's been kind of difficult with the move and dishes everywhere, but here begins our attempt to have good food. I would like to make food memorable for Noah. I want him to describe his favorite meal Mom and Dad make, not his favorite happy meal. I have fond memories of my parents gumbo, cheesy mash potatoes, delicatable brisket...mmmm. I still try to play sick to get my mom to make me gumbo. I'd also like to learn how to make enchiladas.

I battle with wanting to make easy food during the week because we are so busy, and Kyle enjoying the really complicated recipes. I like the complicated recipes when there is time. Now that we have a new kitchen aid, I'd like to try some of those complicated recipes.

Anyhoo, we love food. And apparently our chubby baby will follow our path.

The Sunday menu included:
Lunch: Subherban Renewal (adapted from Cosmic Cafe's Herban Renewal)
Dinner: Chicken and Peaches Platter (Real Simple - July 2006)

Subherban Renewal

2 slices of favorite bread
cream cheese
spinach (buying the bagged washed spinach will make it easier, we just bought a new salad spinner, so that make it a little easier and cheaper.)
mushroom
Mozzerella (shredded)
avocado slices
2-3 tbls. white wine
1-2 tbls. olive oil

Alot of the above ingredients are to ones tasting and can be made larger or smaller based on taste and hunger level.

Preheat oven to 350.

Recommend toasting the bread. Spread cream cheese to desired amount on both slices of bread. Add the avocado slices. Tell bread and avocado to wait patiently while you sautee mushrooms and spinach.

Sautee mushrooms in olive oil for 1-2 minutes. Add white wine. Continue sauteeing another 2-4 minutes or until soft, allowing some of the white wine to evaporate. Add spinach. Wilt spinach (1-2 mins.)

Drain some of the white wine after wilting the spinach. Scoop spinach and mushrooms on top of the cream cheese bread. Place some on both sides. Sprinkle lots of mozzerella cheese on top of both bread pieces. Place open face sandwich in the oven for 3-4 minutes - keep an eye on the cheese meltage. When the cheese is melt, take the sandwich halves out oven place on plate, slap those slices together and enjoy.

Chicken and Peaches Platter

2 heads romaine lettuce, cut crosswise into 1-inch strips
1 store-bought rotissere chicken, meat thickly sliced
2 ripe peaches (peeled if desired)
3 ounces (1/4 cup) blue cheese, crumbled
1/2 cup (2 ounces) almonds roughly chopped
1/4 cup white wine vinegar
1/4 cup virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

Arrange the lettuce, chicken, peaches, cheese, and almonds on a platter. In a small bowl, whisk together the vinegar, oil, salt, and pepper. Drizzle the vinagrette over the salad and toss.

Serves 6
Hand-on time: 20 min/Total Time: 20 mins.
Source: Real Simple, July 2006


Like the Wardrobe Refashion, there should be some challenge to not eat out as much and cook at home. That's just as challenging as not buying new clothes. Cheers to Chez Freak - we only went out for coffee and dessert - pretty good for us!