Tag Archives: eateries

What’s, um, What Was for Dinner {This Week}

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What’s, um, What Was for Dinner {This Week}

I promise I planned a menu this week. And I promise I really did mean to post it earlier, on, you know, Monday. But here it is. I seem to be subscribing to the “better late than never” school of thought a bit more than usually lately. But that’s for another conversation.

Here was our menu this week:

Monday: dinner out. I am truly sooo spoiled. We worked late and Dad very graciously took Mom for Chinese while we knocked out a few chores at the office. We ended up with take-out from our new favorite Thai food place, Siam Grill. (Psst: try the orange chicken or the pineapple curry.)

Tuesday: breakfast for dinner. (Scrambled eggs and ham, bacon, fruit, and poppin’ fresh cinnamon rolls.)

Wednesday: taco salad. This is my new go-to. I’m sure the family is getting sick of this but I like it. Quick, easy, mostly vegetables, and everyone likes it. Or at least they did until I made it all the time.

Thursday: Cathy’s, erm, Bubba’s Jambalaya with fruit and green salad. It gets a little spicy if you’re not careful, at least for us wimpy folks. But I love how easy and yummy it is.

Bubba’s Jumbalaya

1 cup chopped celery
1 bell pepper, seeded and chopped
1 onion, chopped
1/2 pound cubed cooked ham
1/2 pound cubed cooked chicken
1/2 pound cubes smokes sausage
2 (14.5 ounce) cans crushed tomatoes with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 cups uncooked white rice

Heat a large pot over medium heat. Add celery, bell pepper, and onion with olive oil. Add the ham, chicken, and sausage to the pot and pour in the tomatoes, beef broth, and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil and add the rice. Bring to a boil then turn heat to low, cover, and simmer for about 20 minutes or until rice is tender. (Mine took about 30-35 minutes.)

Friday: 8 Can Taco Soup with tortilla chips, fruit, and cornbread. This was new for me. Super easy (open 8 cans and heat, done.) I’d do it again as is or switch browned hamburger for the chicken. It comes together quickly and tastes pretty yummy. Makes plenty too.

Saturday: leftovers. Ooh, la, la. So fancy. But we have jambalaya and taco soup left and no room in the fridge.

Hope you’ve had a great week!

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Reason #6 to Live in Portland

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Reason #6 to Live in Portland

Little T Bakers. Oh. My. Love this spot. Glenn found it a long time ago when we still lived at camp. It was ridiculously located for us when we were so far out but now…now that we’re closer in, look out! In fact, it’s pretty close to our church, making it perfectly located for after-church deliciousness. I’m afraid it’s possible that we’re falling into the habit of stopping on our way home.

We’ve tried several of their loaves of bread and they are delightful–good and crusty outside, moist and delicious inside. (Be sure to try the rosemary and sea salt!) We also tried a pretzel bread stick (yes, please,) the lemon drop biscuit (perfect balance of tart and sweet,) ginger cream scone (fantastic with a cup of coffee,) and their chocolate croissant. I’d order everyone of them again in an instant. They also serve made-to-order breakfast and lunch sandwiches that look amazing, along with specialty coffee drinks. They brew Stumptown Coffee so just a cup of drip is terrific too.

They’re located at 26th and Division. Or follow them on facebook. Check it out.