Happy Fathers Day: The Backcounter is Back from vacation

Reflections from the Backcounter

A vacation is a wonderful way to recharge the battery and refocus priorities. I truly needed to get away and probably would have benefitted from an off planet trip but settled for off continent. We have just returned from London and it was an amazing experience. We were fortunate enough to rent an apartment in central London and with the exchange rate so unfavorable to the US dollar, it was very appealing to cook in and save our limited funds to see all the sights and enjoy our experience there. We had a lot of fun shopping in the grocery stores in London. My kids really enjoyed Whole Foods and the Food court in Harrods. The eggs at Whole Foods were all free range and displayed in a big bin allowing customers to hand pick each egg. Of course for those with heartier appetites, ostrich eggs were an option! Happy Father's day to all the Dads. We are celebrating with our favorite Father's Day meal, baby back ribs on the BBQ. It is a very hot week in the southwest so I am sure we will take a dip in the pool. If you have always wanted to try smoking ribs but were not sure how to do it, check out this video from BBQ web . I prefer to make them in the oven and then finish them on the gas grillMenu for the week follows:
Peace,

Julia



Menu Week 14

Sunday

Baby Back Ribs on the BBQMashed PotatoesCorn on the CobbGreen SaladApple PieMondayBow Tie Lasagne ( My mothers recipe)Green saladGarlic Bread Bow Tie Lasagne1 pkg bowtie pasta1/2 lb bulk pork sausage (hot)1 lb lean ground beef1 lg chopped onion1 clove garlic minced1 15 oz can tomato sauce1 6 oz can tomato paste 1 1/2 cups water (can substitute 1/2 c water for 1/2 c red wine)1/4 t each rosemary, baisl marjoram, oregano and pepper1 1/2 t salt2 pkg frozen chopped spinach, thawed ( 10 oz packages)2 c sour cream1 c grated or shredded parmesan cheeseCrumble and brown meats in a large frying pan. Add onion and garlic. Saute until soft but not brown. Blend in tomato sauce, paste, water and spipces. Simmer slowly uncoovered until reduced to about six cups. (about 30 minutes). Drain an dsqueeze all water out of spinach. Combine noodles with meat sauce and let cool. Spread 1/2 of this mixture over the bottom of a shallow casserole dish. Scatter 1/2 of the spinach over the noodles and dot evenly with 1/2 the sour cream and sprinkle with 1/2 the parmesan cheese. Repeat layer of meat, noodles, spinach and sour cream. Top evely with remaining cheese. Bake uncovered in 375 degree oven for 40- 50 minutes until heated through and lightly browned on topTuesdaySummer vegetable frittataGreen SaladCorn bread muffinsWednesdayArmenian noodlesGreen SaladThursdaySpicy black bean soup2 T olive oil1 1/2 cups chopped red onion1 4 oz can diced mild green chilies2 garlic cloves, chopped1 T chopped jalepeno1 T ground cumin2 15 oz cans black beans, undrained2 cups canned low-salt chicken broth8 T chopped fresh cilantrosour creamTortilla chipsHeat oil in heavy large pot over medium high heat. Add onion, green chilies, garlic, jalapeno, and cumin. Saute until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender,. Return puree to same pot. Mix in 6 T cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips and cilantro.FridayBalsamic Pork ChopsSteamed broccoliLong grain and wild rice mix