DIY Menu Board for Meal Planning

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I don't know about you, but thinking of what to cook for dinner leaves me clueless most of the time! My husband and I would always wait for the other to come up with something, then we basically end up eating the same meals over and over.

I got super excited when I came across the Menu Board idea on Pinterest, so I made mine the exact same day and finished it within a few hours! I would love to add more recipes to my board but for now,  I'm just happy that I finally got to organize our weekly dinner menu!!

Here's how it works:
With my menu tags all in the upper box ("pick here"), I choose the menu I want for the coming week and clip 7 menu tags on the side. First pin is for Sunday, second pin for Monday, third pin for Tuesday, and so on. When the week is over, I put the used tags in the lower box ("yum!") and repeat the process. Once the upper box is almost empty, I return all the menu tags back in the upper box! Sounds fun and easy, right?

Here's what I used:

8x10" frame (for 8R photos)
small wooden clothespins
fabric (or you may use a decorated card stock)
glue gun
wide clear tape
double-sided tape
white card stocks (for the menu)
cutter, ruler & cutting board (or scissors)



First, I cut my fabric to fit my frame and put it as I would a photo. This will be my backdrop for the Menu Board. By doing this (and not directly working on the fabric), I could easily change the backdrop come Christmas season or Valentines or whatever occasion!

With 7 pins to hold my dinner menu for the week, I positioned them on the side and try to set an even distance. Then I used my glue gun to attach the pins to my frame. 

Now that I have the pins positioned, I cut some scrap paper to kind of determine the size I want for the menu tags and the boxes.






Then, print away!! With the measurements I want, I made the menu tags and boxes. This was actually the hardest part of this project: remembering all of my recipes! So I asked my girl friends for help and they sent me some of their recipes too!

To further organize my Menu Board, I used color codes for my menu: red for meat, green for vegetables, and yellow for seafood. (That's actually the same color code I use for my chopping boards!) This way, just by looking at the colors I could easily plan for the menu of the week, making sure I have the right combination of meat, seafood and vegetables. I also printed my menu's ingredients and I'll show you later what they are for.

Here's a tip: I wrapped my menu tags with the wide clear tape (like a 'lamination') to keep them protected. My board will be in my kitchen and I wouldn't want a drop of water to ruin my menu tags!






For the menu tag holders, I created my own boxes to exactly fit my board. I also wrapped them  with the wide clear tape.





Now all that's left to do is assemble the board! I attached the boxes to the glass on my frame with a double-sided tape. I also added the "menu" logo just to finish the look. 










Now, remember I also printed my menu's ingredients? I attached them on the back of each menu tag and once I have my menu plan for the week, I simply turn the tags over and there's my grocery list!

* And yes, my husband cooks dinner for me once every month :)

Ready to make your own Menu Board? Click here for my menu tags and boxes templates! 

Happy crafting!

Bruschetta with Fresh Tomato

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This has got to be my favorite appetizer because it's very flavourful and... you guessed it... easy to make! I always get compliments on my bruschetta and I'm always asked for the recipe as well so here it is!

Ingredients:

baguette
tomatoes
garlic
pesto (about a teaspoon just for added flavor)
cheddar cheese, grated
cream cheese
olive oil
salt and pepper

* Notice I didn't put how much of the ingredients are needed? Because it's entirely upto you! You can make it as flavourful or as light as you want :)


Procedure:

1. Cut the tomatoes in halves, then quarters. Remove the seeds and juice then dice the tomatoes. (No, I don't boil the tomatoes and I don't peel the skin because I like that added texture  and freshness.)

2. Mince the garlic. I usually use about 2-3 cloves.

3. Mix the tomatoes, garlic, pesto and cheddar cheese. Add salt and pepper to taste.

4. Slice the baguette, lightly brush with olive oil and toast for about 5 minutes in 200'C oven.

5. Take out the toasted baguette slices from the oven and spread a little bit of cream cheese on each of them.

6. Put a tablespoon or so of the tomato mixture on top of the baguette slices and put back in the oven for about 2 minutes.


And that's it! Enjoy the crunch and flavor!

Filipino Sopas

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This recipe is a Filipino favorite especially  for those cool rainy days. It's like a chicken noodle soup but with a milky flavor and lots of vegetables. It's very easy to make, flavourful and healthy... even kids will surely love this!

Ingredients:

2 pieces chicken thigh choppped thinly 

1 tablespoon olive oil 

4 garlic cloves bruised 

1 small onion chopped 

1/2 teaspoon black ground pepper 

1 chicken broth cube 

1/2 tablespoon salt 

1 cup macaroni pasta 

6 cups water 

1 medium carrot peeled and diced 

2 stalks celery (leaves included) sliced thinly 

2 stalks onion leaks 

1 medium cabbage chopped 

1 cup evaporated milk

Procedure:

1. Heat the oil then saute garlic and onion over medium heat.

2. Add chicken and stir fry for 3-5 minutes.

3. Add water, black ground pepper, chicken broth cube, salt and macaroni pasta then cover and simmer for 10-15 minutes, stirring occasionally (so the pasta wont stick together). 

4. Add the carrots, celery, onion leaks, cabbage and evaporated milk.

5. Boil for 1-2 minutes. Be careful not to overcook the vegetables!

6. Serve hot and enjoy :)

Baked Chicken Pesto

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With only 4 ingredients and 3 easy steps, this is one of the easiest recipes I've ever done! Chicken usually bakes dry but this recipe leaves the chicken delightfully tender and juicy. It's a savory meal that can easily impress family and friends! 

Ingredients:

Chicken breast

Pesto Sauce (I use bottled pesto sauce but you can definitely make your own )

Tomatoes

Cheddar or Parmesan cheese

Procedure:

Dip and cover chicken breast in pesto sauce

Place chicken pieces in baking pan (in one layer) and bake covered with aluminium foil for 15 minutes at 200°C. The cover will help trap in the moisture.

Bring out the baking pan and put tomatoes on top of the chicken then sprinkle with grated cheese. Bake uncovered for 5 minutes.

Stir-Fried Beef and Broccoli in Oyster Sauce

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This is very simple to make. It is one of the first few meals I learned while I was still starting to cook and the oyster sauce just makes it impossible for this meal not to taste good!

Ingredients:

3/4 lb flank steak
1 tbsp soy sauce
1 tbsp rice wine
2 tbsp water
1 tbsp cornstarch
1/8 cup vegetable oil
3 cloves garlic, minced
3 onions, chopped
1/3 cup water
1 lb broccoli, cut into florets

For the Sauce:

5 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp cornstarch

Procedure:

1. Cut meat into thin slices.
2. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
3. Marinate at least 10 minutes. It would absorb the flavor more if marinated for hours.
4. In a large skillet or wok, heat oil.
5. Add meat and cook while stirring constantly until meat is almost, but still not, cooked.
6. Remove and keep aside.
7. Add about 2 tbsp of oil if needed, heat, then add the garlic, gingerr and onions until fragrant.
8. Stir in broccoli and add water. Cover and cook for about 3 minutes.
9. Prepare sauce mixture by stirring together.
9. Re-add beef into pan and combine well.
10. Add sauce mixture and bring to boil. Cook until sauce is thickened and beef and broccoli are cooked through.

Breakfast Baguette with Scrambled Egg and Bacon

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I love breakfasts. I love eggs and bacon for breakfast. And I love simple things so I decided to simplify the recipe I found and came up with this!

Ingredients:
mini baguette
2 eggs
milk
bacon
cheddar cheese

1. Preheat oven to 150°C
2. Cut bacon into bits and cook in a frying pan, stirring ocassionally until golden brown and crispy. Set aside.
3. Slice a little off the top of the baguette and hollow the inside, leaving about half inch thick shell.
4. Line the bottom with bacon.
5. Combine eggs with milk and whisk until frothy and pour into the baguette. Top with more bacon.
6. Bake in the oven until the eggs puff up. Add cheese on top and bake continue to bake for 5 minutes more.
7. Serve hot and crispy. Enjoy!

i Baked Macarons!

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For my birthday this year  and in line with my Month of May: Macarons project, my dear husband signed me up for a macaron baking class at Palate Sensations and I was thrilled! I'm really not that into baking but I love macarons and the idea of being able to make them myself had me so excited.

Upon arriving at the class venue, we were given an apron and a macaron recipe (which you'll find below), and all the ingredients we'll need were already weighed and prepared for us. Our instructor for the day, Chef Felicia Khoo, first demonstrated the steps on how to make the macaron batter and then after watching, it was our turn.

In the class, we worked in pairs. I have to say I was lucky with my baking partner because we both love photos and we just kept taking pictures of each other. It was my first time ever  to whip eggs and use a piping bag and I really wanted to document it :)

I have been reading and watching videos on how to make macarons. I am aware of how delicate they are and how easily I can ruin the macarons so I was very careful with each step, constantly checking with Chef Felicia if I'm doing it correctly, and trying to follow the tips I can remember from my research. I guess it paid off because of the twelve students that day, the instructor said my shells were the best!

* I tried to make a cute heart macaron for my husband and as a first-timer, I know I was being ambitious.. it wasn't successful :P

I was so happy when my macarons came out of the oven with those pretty feet! The pink macarons faded after baking so I guess next time I should put in more color.

We made two flavors that day: Rose and  Crème Brûlée. I got too eager piping the fillings and ended up with fat macarons. Although they look and taste like real macarons, I have to admit they were not as soft as I was hoping them to be. Still, my supportive husband was happy with the macarons I baked given that it was my first try. I really want to learn how to make my own macarons at home and I know I will  have to practice, practice, practice and try many different recipes until I find what works for me best.

My self-made macarons
Photo by Jose

Have you tried baking your own macarons? Do you know some macaron tricks and tips? Are you using a fool-proof macaron recipe? Do share and leave me a message! :)

Basic French Macaron Recipe

(Makes about a dozen macarons)

Ingredients:

60g   Ground Almond

110g Icing Sugar

50g   Aged Egg Whites

4g     Egg White Powder

14g   Granulated Sugar

*Add coloring into the meringue or 4g coloring powder to dry ingredients.

Method:

1. Sieve almond powder and icing sugar together.

2. In another bowl, mix together egg white powder and granulated sugar.

3. Whisk the aged egg whites until foamy and does not flow when bowl is tilted.

4. Add in half of the sugar/egg white powder mixture.

5. *Add in colouring at this stage if using.

6. Continue whisking until soft peaks and add in the rest of the sugar/egg white powder mixture.

7. Meringue is ready when a firm peak holds its shape when whisk is lifted.

8. Add half of the almond powder mixture and roughly fold into the meringue.

9. Add the rest of the mixture, folding and pressing out the air.

10. Stop mixing when batter is shiny and flows like magma.

11. Fill pastry bag with a round tip (about 1cm in diameter) and pipe into silicon mat.

12. *You may use a stencil placed beneath the mat to ensure uniform sized macaron shells.

13. Hit the tray on the table top once to remove air and get a smooth top.

14. *At this point, you may sprinkle on salt, cocoa powder, decorations, etc.

15. Leave batter out to dry. It is ready when macarons dont stick to finger when touched.

16. Bake at 150’C for 10 to 12 minutes, turning the tray halfway through baking time.

17. Check if it’s done by moving the top of the macaron shell, it should barely move.

18.. Transfer the mat onto a cooling rack and remove shells carefully when cooled.

Swiss Buttercream Recipe

Ingredients:

150g Egg Whites

150g Granulated Sugar

300g Soft Butter

Method:

1. Place egg whites and sugar in mixing bowl.

2. Place over bain marie and whisk continuously until all the sugar is dissolved and is hot to the touch.

3. Start whisking on the mixer until you achieve a stiff meringue.

4. Slowly add in the softened butter and whip until a buttercream is obtained.

5. At this point, you can whisk in any flavor you want (essence, paste, chocolate, etc.)