December 2013 Menu & Recipes for Wednesday Swappers
Choice: Jenica- Lucy’s Ham Sandwiches
Bridget- sesame steak
1.5 pounds rump roast sliced into strips 1/2 c soy sauce
2 Tbsp canola oil
1 Tbsp sesame oil
1 Tbsp. sesame seeds
2 garlic cloves, minced
1/4 tsp. ginger
3 Tbsp honey
Prep Day Directions: Combine all the marinade ingredients and mix well with a small whisk to distribute honey. Pour marinade into a labeled freezer bag. Add steak strips, Squeeze air out, seal and freeze.
Serve Day Directions: Thaw meat in the marinade for 24 hours in fridge. Grill, broil or sauté meat and serve over rice. (I thought because the strips were kind of skinny it would be best to saute, and you could add peppers or onions as well).
NA/Euro: Ashley B- Swedish meatballs
Kirsten-Slow cooker bacon ranch chicken
IT/Med: Ashley K- Gnocchi Kielbasa soup
1 turkey kielbasa (fully cooked)
1 cup carrots
1/2 cup celery
1/2 cup onions
1 tsp thyme
4 cups chicken broth
1 cup water
1 cup frozen peas
1 package potato gnocchi
1 can cream of mushroom soup
Prep Day: Slice kielbasa into pieces. Chop carrots, celery, and onions. Combine kielbasa, carrots, celery, onions, thyme, chicken broth, and water into freezer bag. Freeze. Put peas into separate bag and freeze.
Serve Day: Thaw all frozen bags. Put freezer bag with soup into crockpot and stir in the cream of mushroom. Cook on low for 6 hours or until carrots are tender. Add gnocchi and peas and cook for another 30 minutes. You can also simmer soup for 1 and a half hours on stove and add peas and gnocchi for an additional 30 minutes.
Nicole- Italian Sausage skillet
1 pound(s) sweet and/or hot Italian sausage, cut crosswise into thirds (Cut at Everett’s)
1 pound(s) small red potatoes, each cut in half
1 large (about 1 pound) onion, cut into 12 wedges
2 red and/or yellow peppers, cut lengthwise into 8 pieces (used Trader Joe’s tricolor bag)
1 tablespoon(s) olive oil
Prep Day Directions: Cook potatoes. Put cooked potatoes, onions and peppers in one bag. Sausage in another bag.
Serve Day Directions: Thaw in fridge. Heat until meat is cooked and potato/pepper/onion is heated with one tablespoon of olive oil.
Kellie- Chicken Pad Thai
Kristine- Tangy pork chops with honey curry
6 pork loins chops,approx. 1 inch think
3 slices bacon, diced
1 cup onion, chopped
2 cloves garlic minced
1/2 cup soy sauce
1/3 cup lemon juice
2 T honey
1 T curry powder
2 t. chili powder
Prep Day: Cook bacon in skillet until lightly brown. Add onion and garlic; saute’ until tender. Stir in soy sauce, lemon juice, honey, curry powder, and chili powder. Simmer 2-3 minutes. Remove from heat. Allow sauce to stand for 1 hour until flavors are blended. Place pork chops in freezer bag and add sauce.
Serve Day: Thaw Completely. Drain pork chops and save marinade. Place chops on broiling pan and place in oven, 4 inches from heat. Broil 10-12 flip and broil 10-15 or until desired doneness. Brush chops frequently with marinade. Pork chops may also be grilled.
Erin- Southwest Burritos
Prep Day: Slice steak into strips, place in gallon size freezer bag. Into each freezer bag, add Sprite, lime juice, Tequila, pepper, garlic, oregano, cumin, and cilantro. Slice onions and place into quart size freezer bag.
Serve Day: Thaw burrito kit *I did not add the crushed red pepper, so if you would like it in the marinade, add it now. Remove meat from marinade; do not discard marinade. Heat a large skillet or cast-iron pot over medium-high heat. Add enough vegetable oil to coat the pan lightly. Add meat and stir constantly. When meat is almost done, add onions and continue stirring. Serve in hot tortillas with toppings (cheese and salsa provided)
Emily- Salsa Verde Pork
Next Swap: Will be at Kirsten’s house on 1/08/14 at 8:30pm. Please submit your finished recipe to the blog on the Monday before swap. Thanks for your cooperation!
January 2014 Rotation:
Your Choice – Emily and (open spot in group)
North American/European – Bridget and Jenica
Italian/Mediterranean – Kirsten and Ashley B.
Asian/Indian – Nicole and Ashley K.
Southwestern/Latin American – Kristine and Kellie