Menu Planning Monday

Last week's Turkey and Wild Rice chowder experiment turned out wonderfully.  We do not have soup for dinner as often as I like because Froggy only drinks the broth but with the temperatures dropping I begin to crave it so we compromise. This fit the bill nicely with lots of big pieces of turkey I could pull out and put on a plate for her next to her soup.  We used turkey bacon in place of the pancetta and coconut milk in place of the cream making it safe for Froggy and kosher.  It did not end up with the thick consistency of the chowders I am used to but I think that was an issue with my roux.  It will certainly make a reappearance.

Sunday - Chicken and basil quesedillas, black beans and Mexican rice  (did not have it last week)
Monday - Fish ala Jenn  rice and
Tuesday - Dinner Out for Dad's Birthday - make cake at home
Wednesday - Sloppy Joes tator tots peas
Thursday - Leftovers
Friday - Challah, Pot Roast, baby potatoes carrots, cranberry skillet cake (recipe below)

Cranberry Upside Down Skillet Corncake

2 tablespoons butter

3/4 pound fresh cranberries

1 3/4 cups granulated sugar, divided

4 teaspoons lemon zest, divided

1/4 cup lemon juice

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons yellow cornmeal

2 large eggs

1 large egg yolk

2/3 cup milk

1/2 cup olive oil

Preheat the oven to 350 degrees F.

Set a 10-inch cast iron skillet I will use my stainless steel one from Pampered Chef over medium heat and add the butter. Once the butter has melted, add the cranberries, 1 cup of the sugar, 2

teaspoons of the lemon zest and the lemon juice. Stir and cook until the

cranberries wilt and have released most of their juice, about 5 minutes.

Use a slotted spoon to remove the cranberries from the pan and set aside

as you continue to cook the cranberry juices. The juices should bubble

and thicken as it cooks. Continue to cook for 2 minutes, then return the

cranberries to the pan and, using a spoon, arrange the berries so that

they cover the bottom of the pan in 1 even layer, patting them down to

be sure. Remove the skillet from the heat and allow to cool for 20 to 30

minutes.

While the skillet cools, prepare the cake batter. In a medium bowl, sift

together the flour, baking powder and salt. Stir in the cornmeal.

In a large bowl using an electric mixer, beat the eggs, egg yolk, milk,

olive oil and the remaining 2 teaspoons of lemon zest until frothy. Add

the remaining 3/4 cup of sugar and mix to combine. Pour the wet

ingredients over the dry ingredients and mix just until the batter is

smooth. Pour the batter into the cooled skillet over the cranberries and

place in the oven to bake until a toothpick inserted into the center of

the cake comes out smooth, about 30 minutes.

Remove the skillet from the oven and allow to cool on a wire rack for 20

minutes. Place a plate over the top of the skillet and, working quickly,

invert the plate and the skillet and give the skillet a quick tap on a

solid work surface to help dislodge the cake from the pan onto the

plate. Allow to cool to warm before serving. Cake may be served either

warm or at room temperature.