Last Week of School Menu
June 3, 2012 § Leave a Comment
Can’t believe summer (end of school) is almost here! Our teachers will be happy to know that we won’t be wasting our summer away. Will we spend every moment possible at the pool…YES, of course! But we’re joining the Summer Reading Program through our library where they reward the children for the amount of time they read over the summer. I purchased math workbooks from Barnes and Noble to keep sharp on those math skills and I got some great ideas from my friend Suzanne creator of The Concierge Mom to create a DIY summer camp. Being that a large part of the day I’m at work and the kids are at camp, I have planned out 30 minute lessons for us to do while I’m preparing dinner. They love to be in the kitchen with me while I’m cooking. One night a week their lesson will be Cooking 101.
The week ahead…a busy one both at work and home. The hubby’s getting a treat this week using blueberries for our local Farmers Market in a Lemon-Blueberry Yogurt Loaf. For Meatless Monday we’re trying Quinoa Burgers served on Arugula. And then on Tuesday we’ll have Chili-Lime Chicken Burgers. Our favorite day- Wacky Wednesday we have Eggs in Ciabatta on the menu. Thursday is going to be a baked pasta dish that I froze the last month. And Friday we’ll be celebrating the last day of school with friends at our favorite pizza place.
Lemon-Blueberry Yogurt Loaf
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
For the Lemon Glaze:
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
- In a medium bowl, sift together flour, baking powder and salt; set aside.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
- While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
- Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
- To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
- This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
- It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
- This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.
Quinoa Burgers from Eating Well
2 rounded cups cooked quinoa (see note below for cooking instructions)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying
To cook quinoa:
1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.
(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning. Makes them easier to flip, too.) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.
Chili-Lime Chicken Burgers from Iowa Girl Eats
1lb ground chicken
2 green onions, chopped
1/4 cup chopped red bell pepper
2 Tablespoons chopped cilantro
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 lime, cut in half
4 slices pepper jack cheese
4 buns, toasted
For the guacamole:
salt & pepper
1. Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a large bowl. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.
2. Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes a side, or until cooked all the way through. Place a slice of cheese on top of each burger, then cover with a large pot lid, and allow to melt for about a minute. Remove burgers to a plate, tent with foil, and allow to rest for 5 minutes. Place each burger on a toasted thin bun, then top with guacamole.
3. For the guacamole: Mash all ingredients together with a potato masher or fork.
Eggs Baked in Ciabatta from The Naptime Chef
1 large loaf ciabatta
2 tablespoons olive oil
1⁄4 cup grated Parmesan
1 pinch kosher salt
1 cup 1% milk
1. Preheat the oven to 350F.
2. Slice 1/2 –inch off the top of the ciabatta and hollow out the bread with your fingers. Break the top of the bread into large chunks, and keep the bread from the inside and break it up into similarly sized chunks.
3. Brush the inside of the loaf with the olive oil and place the bread on a baking sheet and bake for ten minutes.
4. In a large bowl whisk the eggs, cheese, salt and milk. Add in the bread chunks and stir until just coated. Pour the egg mixture into the toasted bread and baked for about 35 to 40 minutes, or until the eggs are baked and lightly toasted on top.
Thank you to our favorite teacher! Have a great summer!!