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December 30, 2013

Sorority Menu Week #8

Well next week marks a whole new semester up at The U. I've got new girls moving into the house & a whole new series of menus. So here is the menu for next week with plenty of extra time for shopping, etc. 

Monday (Chapter meal) - Nacho Bar
Tuesday - Fried Rice & Chinese Chicken Salad
Wednesday - Italian Wedding Soup & rolls
Thursday - Creamy Chicken Spaghetti

December 26, 2013

Church Soup (Minestrone w/Rice)

Minestrone w/Rice


1 carrot, chopped, 

cups celery, chopped, 

1 medium onion, chopped, 

1/2 clove garlic (can substitute garlic powder)

Oil for sauteing

2 qts beef or chicken broth (or 2 qts. boiling water with 8 cubes bouillon)
1 large can tomatoes chopped (stewed or diced)
1/2 cup uncooked rice

1 large can red or kidney beans (or 2 cups home cooked beans)

1 box frozen, chopped spinach, 

1/4 tsp. pepper (optional), 

1 tsp. salt (omit if using bouillon cubes)

2 Tbls. parsley, chopped (optional) 


Saute carrots, celery, onions and garlic in oil for 10 minutes. 

Use just enough oil to keep it from burning. 

If you are using onion and garlic powder, add it only the last few minutes of sauteing. 

Add broth, chopped tomatoes and rice. 

Cook until tender. 

Add beans, spinach, pepper, salt and parsley. 

Simmer 1 hour


Serves 12-15


December 16, 2013

Easy Chicken Noodle Soup

Feeds a crowd...again like 25+  But this is so amazing! Especially during cold & flu season. 

1 case of Kirkland brand chicken stock
1 yellow onion (diced)
1 head of celery (chopped including leaves)
1 bag of carrots (washed but not peeled, then sliced into coins)
1/4 c. Minced garlic
3-5 zucchini (sliced in 1/2 circles)
1-2 cans of diced tomatoes (with juice) 
8 c. Hot water
2 T. Black pepper
2 T. Dry basil or parsley
Shredded meat from 2 rotisserie chickens (also save the juice from the bottom of the plastic carton)
2 bags of no yolk egg noodles (I prefer the wide ones)
Kosher salt to taste

-Empty all containers of stock into large soup pot. 
-Add onion, celery, garlic & carrots. 
-Bring to boil. 
-Add tomatoes, zucchini & spices. 
-Add chicken. 
-Rinse the juices from the rotisserie container with some of the hot water add it all into the soup. 
-Salt to taste now. 
-Bring back to a boil.
-Add noodles & boil soup till noodles are done. 

Note: Other veggies can be added if you like. 

December 15, 2013

Sorority Menu Week #7 (Finals Week)

With this being finals week the girls have made a few "odd" requests including a few repeats of recent things they've really liked. After this week I have 2 weeks off. 

Monday (not chapter this week) - Chicken Noodle Soup & Rolls
Tuesday - Cinnamon Rolls & Fruit Salad
Wednesday - Mac & Cheese 
Thursday - English Muffin Pizzas

Vegetarian Chili

12 c. prepared (homemade heavy on garlic) marinara sauce (I used leftover from pasta earlier in the week)
4 cans kidney beans
4 cans black beans
4 cans black olives
2 c. water
1 box prepared (peeled cubed) butternut squash (box from costco I'll confirm size later)
1 box white/button mushrooms (again from costco)
4 T. minced garlic
2 T. Evoo (extra virgin olive oil)
2 c. brown sugar

-Place large pot on stove. 
-Pour marinara in pot. 
-Drain beans in strainer but do not rinse. 
-Add beans to marinara, stir together & turn on low heat. 
-Place squash & garlic in a sauté pan with evoo. 
-Sauté till squash is golden brown & soft. 
-Place mushrooms in food processor. Pulse till it appears a "meaty" texture. (Option 2: Slice mushrooms thinly & add to squash in sauté pan.)
-Place olives in food processor. Pulse till it appears a "meaty" texture. (Option 2: Using a blender, nearly purée olives adding the water to help it blend to a nearly smooth tapenade or chunky hummus consistency.) 
-Add olives & mushrooms to chili. 
-Once squash is golden brown & soft mash a bit with a potato masher.
-Add squash (& mushrooms if sautéed instead) to the chili. 
-Add sugar to chili. 
-Mix all very well & heat till bubbly. 
-Serve alone or with rice, tortillas, sour cream, cheese, onions, etc.

This serves at least 25 but is easily cut in 1/2 for a smaller group. 

December 3, 2013

Sorority Menu Week #6

Monday (chapter) - Tortellini w/marinara or Alfredo sauce, steamed veggies & rolls. 
Tuesday - Breakfast for dinner: waffles, strawberry compote, whipped cream, veggie frittata & bacon. 
Wednesday - Roasted chicken & pasta salad. 
Thursday - Vegetarian chili (sour cream, cheese & onions), steamed rice & tortillas. 

December 2, 2013

Sorority Menu Week #5

Monday (chapter) - Pho Noodle Bar (spiced chicken or veg broth, rice noodles, turkey meatballs, bean sprouts, basil, cilantro, green onions, jalapeños, sriracha, soy sauce & fish sauce)
Tuesday - Tri-tip steak, roasted potatoes & green salad. 
Wednesday - Spaghetti, steamed veggies & garlic rolls. 
Thursday - "Thanksgiving" panini, stuffing & green beans.