Menu of the Week

Sunday - Chipotle Chicken Tacos, Black Beans and Restaurant Style Salsa. This meal is a staple in our home. We sometimes make it twice a week. The chipotle chicken is that good!

Chipotle Chicken
adapted from sunset magazine
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 to 2 canned chipotle chilies, chopped (one chili goes a long way)
2 tablespoons tomato paste
3/4 cup water
1 tablespoon white vinegar

2 cups shredded chicken (use roasted chicken from grocery store)

In a pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 3/4 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and simmer for 5 to 10 minutes.

Monday - Shore Lunch Minestrone soup and Pumpkin Muffins. See last week's post.
Notes: After making Deb's pumpkin muffins nearly two to three times a month, I have been experimenting with the ingredients to make them a little more healthy for my kids. See revised recipe after the jump.

Tuesday - Dijion Chicken from QFC.
Wednesday - Flank Steak + Baked Spring Risotto
Thursday - Pasta ala Vodka and a Simple Salad.

Flank Steak and Pasta ala Vodka recipe forthcoming...

Pumpkin Muffins

Adapted from Smitten Kitchen
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup canned organic pumpkin pie mix (if you're using canned solid pack pumpkin add 1 tsp pumpkin pie spice)
1/3 cup vegetable oil
2 large eggs
1 1/4 cups sugar
1/2 teaspoon salt

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, baking powder and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full). Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.