Spring is no longer around the corner- it’s here! I love the weather we’ve had this week and am looking forward to the weekend. We are having some friends over with kids, and it will only be R’s 3rd playdate at home. We are making a simple and fun lunch and hope to make it to the big park in our neighborhood while the sun is still shining. Since I’m going out on Friday and plan to go to the gym Saturday morning, I needed to make this menu really easy. I am going to make as much of it ahead of time as possible, so I kept that in mind when creating the menu.

Welcome to Spring!

Appetizer
Hummus with carrots & Stacy’s chips

Lunch
Grilled chicken, mozzarella, & roasted red pepper sandwiches
Spring greens with avocado, red onion and orange segments (similar to this)
Lemon feta pasta
Kettle chips
Beer & sangria

Dessert
Strawberry Trifle
Mini coconut cookie ice cream sandwiches (recipe coming soon)

Market list

hummus
carrots
Stacy’s chips
2 loaves of bread
grilled chicken
fresh mozzarella (big balls)
roasted red pepper
fresh basil
lettuce (arugula, spinach, butter)
avocado
red onion
oranges
lemons (buy a bag)
mustard for salad dressing
feta
pasta
kettle chips
2 cups Sprite Zero
2 1/2 cups orange juice
1 green apple, 1 red apple, 1 orange: all cut up in same size pieces
strawberries
vanilla pudding
heavy cream
coconut cookie ice cream sandwich ingredients

peach schnapps
Triple Sec
Carlo Rossi merlot jug
beer

Markets: Wegman’s, liquor store, beer depot, Whole Foods

To do list:
Market
Clean house
Make ice cream sandwiches & salad dressing
Make pasta
Assemble sandwiches

In other news, we took away R’s pacifier today. I hope he continues to sleep well without it.

I am so thrilled to be cooking and hosting parties again. When I was pregnant I was too lazy, and for the first few months of Raffi’s life I couldn’t figure out how to get everything done. I finally feel like I have found a good groove. I’m eating well, I’m working, I’m cleaning the house, and I’m hosting parties – all while trying to be a good mama. Slowly I am beginning to feel like myself again completely, and it’s an amazing feeling.

This brunch was no big deal. To prep I just went to the market and roasted the potatoes. I did everything else in the morning after a slow and short run. I used to spend so much time prepping for parties, but I think it is better to stick to a simpler menu that leaves my calendar a bit more free to play and sing and dance. I hope you enjoy this simple brunch menu as much as my guests did.

Brunch in our new home
Easy baked frittata
Roasted potatoes
Spinach, pear, & raw walnut salad in Trader Joe’s champagne pear dressing
Strawberries, mango & pineapple with fresh whipped cream
Mini croissants and toasted baguette with olive oil and za’atar
*C’s famous pound cake (brought by a guest)
Mimosas, coffee & tea

And this is my new kitchen! I have less work space, but a lot more light. I am in love with it.

You can find my other menus here.

PB has been working so hard for the last few months, and I knew for his birthday all he’d want to do is hang out. We have this lawn in our neighborhood that we never use, and it was time to take advantage of it. I packed up a fun little lunch, gathered some friends and our bocce ball set, and we had a picnic!

It was a lot of fun and also not a lot of work. I only had 30 minutes when I got back from the market to prepare all the food before PB got back, and I managed to do that. The presentation was not great, but since we rarely eat outside I didn’t have all the supplies I would normally have. It didn’t matter because we devoured the meal in record time anyway.

We all had a lovely, leisurely afternoon, and picnics will now be on the summer rotation!

PB’s Birthday Picnic Menu
Lemon Feta Pasta (made with ziti for easier picnic eating)
Grilled chicken sandwiches with roasted red peppers, arugula, and mozzarella
Kettle chips
Big salad with romaine, arugula, cucumber, tomato, kalamata olives and feta
Soft pretzels
Aranciata
Mango & Coconut popsicles for dessert!

Bonus: friends who can juggle!

Today on Babycenter I shared why you need to take a childbirth class. We loved ours and I actually wish it was longer!

What’s that? A new menu?! Think you’re seeing things?

You’re not!

After quite a long hiatus from creating menus I’m back at it with a good one. PB and I invited a VIP over for dinner this weekend along with a few others, so I pulled out all of my favorite cookbooks and got to work. This menu should be manageable for someone as busy as I am (you don’t even want to see my schedule) while still impressing our VIP guest. At least, I hope it does since PB invited him with the words “so you can try my wife’s fantastic Jordanian cooking”.

Talk about pressure!

Anyway, here is the menu- special thanks to Ashley for helping me work through it a bit!

VIP Dinner

Appetizers
Hummus, labneh, halloumi cheese, olives, carrots, radishes, celery & peppers, pita
Cheese & crackers
Mixed nuts

Dinner
Leg of lamb with roasted potatoes
Stuffed veggie grape leaves
Roasted red, orange, yellow peppers
Salad with cucumber, tomato, feta, kalamata olives

Dessert
Strawberries & grapes
Baked dessert of some sort
Biscotti

Market List:
hummus (have)
labneh
halloumi cheese
more olives
celery
4 green peppers
pita
loaf of crunchy bread
6 lb leg of lamb
12 garlic cloves
fresh rosemary
4-5 lbs small potatoes
flat leaf parsley
red, orange, yellow peppers (8 total)
romaine lettuce
1 cucumber
strawberries
grapes
biscotti

Plan:
Wednesday: get house completely in order. MARKET. set table. cut appetizer veggies, make grape leave filling?
Thursday: pick up lamb, make stuffed grape leaves, roast peppers, make fruit salad
Friday: roast lamb, make salad, etc etc

My mother in law is coming over for dinner tomorrow! I knew right away what I would cook since it is the middle of the week and I will be in a rush to get dinner on the table. My MIL is a healthy eater, so the menu is fresh and light. This simple, healthy weeknight dinner can come together in about an hour and will leave your guests satisfied but not weighed down.

A Healthy Weeknight Dinner

First Course
Mixed greens with tomatoes, olives, and feta

Second Course
Baked lemony salmon
Steamed asparagus
Sauteed spinach with bella mushrooms
Couscous

Dessert
Strawberry shortcake with extra berries on the side
Tea

Plan:
Tonight- set table
Tomorrow during lunch- pick up salmon, strawberry shortcake, strawberries, lemons, tea
Tomorrow 5 PM- Preheat oven. Dress salmon and bake. Make asparagus and spinach. Wash and cut berries.
Tomorrow upon arrival- Make couscous. Enjoy!

She’s bringing me back Baby Basil, the plant she has been babysitting for the last month and fixing up for this black thumb. We got him at the Philadelphia Flower Show. I’ve missed him and can’t wait to have him on my windowsill.

For other menus visit my menu page. Week 17 pregnancy update to come tomorrow!

When you host a holiday well, the holiday becomes yours to host year after year.

(Little) Armenian Christmas is a great holiday for us to host. It is a smaller group than other holidays, doesn’t have a lot of pressure, and falls after the busy holiday season. Our condo isn’t very big and it is in the middle of the week, but both are obstacles that are easy to overcome.

I am a totally family girl, and I love that my new Armenian clan has welcomed me the way they have. It is nice to feel like not only is Rhode Island my home but Pennsylvania is now too. This Armenian Christmas I want to do a little more than I did last year. It is amazing how much one can develop and change over a year. Every day, month, and year that passes I hope I become a better entertainer.

A few of my girlfriends really blew me away with the appetizers they made for New Year’s Eve. I liked them so much I added them to my menu.

This year will be great, and I can’t wait. The menu is a bit ambitious, but much of it can be prepared a bit ahead of time. I am happy my new family liked last year’s celebration enough to give it to us again this year. Here’s to hoping Little Armenian Christmas 2011 is even better!

(Little) Armenian Christmas 2011

Appetizers

Stuffed Mushrooms
Siyami (vegetarian stuffed grape leaves- video how to soon!)
Ina’s Rosemary Cashews
Armenian Tasting Plate: string cheese, lavash, olives

Dinner

Roast Beef Tenderloin
Honeyed Brussels Sprouts
Roasted Zucchini
Bulgur Pilaf (Aunt Tanya bringing)
Mixed Greens with orange segments, red onion, fennel

Dessert

Beth’s Death by Chocolate Trifle
Fruit Salad
Coffee & Tea service

Market List:
1 1/4 pounds cashew nuts
fresh rosemary
cayenne pepper
garlic
baby bella mushrooms (two packages)
parmigiano
parsley (for mushrooms, siyami)
4 plum tomatoes (siyami)
1 cup white rice
string cheese
olives
beef tenderloin (4-5 lbs)
2 bags brussels sprouts
asparagus
mixed greens
lemons
2 oranges
1 red onion
2 fennel bulbs
fruit for fruit salad (whatever looks good)
2 chocolate cake mix
strawberries
cool whip (2)
Heath bar crunch
2 pkg chocolate instant pudding
cream for coffee

To do list:

Tuesday:
Market

Wednesday:
Make mushrooms, zucchini, string cheese, roll grape leaves

Thursday:
Everything else!

For the first time in 10 years I am pleased to announce…

A NEW CHRISTMAS EVE MENU!

I have wanted to change the menu for years, but for fear of disappointing anyone or scaring those afraid of change, we’ve kept it basically the same. This year, however, I have been given permission to try out a new menu. Every year we say we will make less food and have less options, but somehow at the last minute we resort to old ways.

The Christmas Eve menu this year is simple, straightforward, and lovely. No one will have to slave in the kitchen all week prepping, and likewise no one will have to spend that night taking out and then putting away food. If I plan it right, the leftovers will be minimal but the food will be plentiful. It is a lighter but more cohesive version of the past.

It can be difficult cooking in a somewhat foreign kitchen. My dad doesn’t cook much, and much of my mom’s pots and baking pans are mysteriously missing. That means a bit extra planning in my packing this year-  my kitchen will be coming with me! It also means keeping my dad away from the Italian delis and nice supermarkets where he tends to buy a lot of a lot that then goes to the uncared-for world of leftovers.

Oh, and this isn’t my first thought at the menu… I’ve had a Word document for weeks, and emails back and forth to auntie and others for days!

I am really excited about this menu, and I hope you are too. Merry Christmas season!

Christmas Eve 2010

Appetizers:
Assorted mixed nuts (around the house)
Shrimp Cocktail (ask Auntie to make)
Prosciutto, Mozzarella & Tomato
Cheese & Crackers (ask SIL to make)

Dinner:
Roast Tenderloin
Ina Garten’s Spinach Gratin
Zucchini
Roasted Potatoes
Stuffed Grape Leaves (made by the cousins & an aunt)
Salad with tomatoes, cucumber, kalamata olives, shredded carrots, lemon oil dressing
Pita & French Bread

Desserts:
1 Pastiche Southern Pecan Tart with vanilla ice cream
1 Pastiche Cranberry Raspberry Tart
1 Pastiche classic Fruit Tart
1 Whole Foods Tiramisu

Drinks:
Wine
Liquor
Large bottles of water, sparkling water, Coke, Sprite, Diet Coke

To do:

Now:
Order meat from the butcher
Order baked goods
Confirm with auntie and SIL about appetizers
Ask dad to buy the wine and pita
Ask cousin to bring bags of ice

Sunday, December 19th:
Pack- include any kitchen tools needed

Monday, December 20th:
Fly to Rhode Island
Check/buy plates, napkins, plastic cups
Buy large bottled waters, sodas
Market shop for myself for the week.

Tuesday, December 21st:
Set up house (tablecloths, find coffee thing, find electric knife, serving dishes, find ice bucket, etc)
Dinner with my girlfriends

Wednesday, December 22:
Market
Roll grape leaves with the cousins after work

Thursday, December 23:
Make spinach gratin, roasted potatoes, zucchini
Pick up roast

Friday, December 24th:
Dad or bro pick up Pastiche desserts
Pick up Whole Foods bread & tiramisu
Lunch with Lynne & E, who just got engaged!!!

1-1/2 hours before guests arrive:
Put in roast

1/2 hour before guests arrive:
Make tray of  prosciutto, mozzarella, tomatoes

Market List:

nuts
4 tomatoes
fresh basil
1 stick unsalted butter
4 large onions
1/2 cup flour (ask auntie)
2 cups heavy cream
4 cups milk
9 10-oz packages spinach
2 cups parmigiano
1 cup gruyere
small colorful potatoes
zucchini
roma tomatoes
garlic
parsley
mixed greens
grape tomatoes
cucumber
kalamata olives
shredded carrots
lemons

Shopping from Federal Hill:
1.5 lbs prosciutto
6 balls mozzarella
roast (two 4 lb tenderloins)

Misc:
Plates, silverware?, funky napkins?
Centerpiece?

Other Christmas Menus

• Christmas Eve
• Christmas Eve 2009
• Little (Armenian) Christmas 2010

Soooooo… PB and I will be in RI another couple of days. He had to come for work so of course I tagged along! It is definitely different to be working in my old office again for a few days, but I love it! It is so fun to chat while working and to eat take out lunch (although I won’t mind heading back to my kitchen!!). Anyway, PB and I really felt like cooking tonight so we invited a few family members over for dinner!

It is 3:45 PM and we just called around and got together a group of 8. We threw together a quick and efficient menu with lots of vegetables and little ingredients. My dad’s kitchen is well stocked with tomatoes, cheese, pita, and olives, but nary a lemon or piece of garlic in sight! I headed to the market and for exactly $100 we will be providing the following dinner:

Dinner Tonight!

Baked Salmon (recipe shared later this week!)
Roasted Zucchini & Squash
Sauteed Spinach
Farfalle (bow tie pasta) with roasted tomatoes and Athenos feta
Spinach salad with dried cranberries and pecans in a honey balsamic dressing
Fresh french bread!

Ferrero Rocher chocolates with tea for dessert!

Grocery list:
3.5 lbs salmon
6 zucchini
6 squash
5 lemons
garlic
4 packs frozen spinach
2 lbs farfalle pasta
2 pints grape tomatoes
1 package Athenos feta
1 big bag of baby spinach
1 bag of raw pecans
1 container of dried cranberries
1 loaf of french bread
1 box of organic unsalted butter (for the spinach!)

Borrowing:
Honey from auntie!

Using from dad’s pantry:
Bottled sparkling water
kosher salt
assorted spices
olive oil!
Hopefully balsamic vinegar!

I feel like I have two homes. My SIL and I put up my dad’s Christmas tree this morning with a fun new design, and I have been cleaning and organizing since the minute I stepped foot in Cranston!

I'ts SO pretty in person- will take more photos tonight!

Tonight I’d like to go to the gym and do some computer work before dinner, so I need to be organized. Dinner is at 8. Here is my plan:

work
gym
roast the tomatoes while prepping the zucchini & squash
cook zucc & squash
finish computer work
set table
make spinach
7:30: put the salmon in the oven
boil pasta water
when people arrive: boil the pasta and dress the salad
right before sitting: slice and toast the bread!

Here we go………!

For months PB’s trained, he has all his gear,
And now the big race is finally here!

They’re bundling up – its gonna be chilly,
As he & our friends run 26 miles through Philly!

The runners will all be tired and sweaty,
Whether you’re running or watching we’ll have the food ready!

We’ll have fruits and veggies for those who eat light,
Meatballs and nachos for those who eat RIGHT!

So please let us know if you’ll be at our place,
To have fun and see friends at the end of the race!!

Menu: Philadelphia Marathon After Party

PB’s meatballs, homemade sauce, rolls & provolone
Nachos with cheese, guacamole & salsa
Pasta Salad: artichokes, sundried tomatoes, fresh mozzarella, basil
Veggies with hummus
Green Salad: kalamata olives, shredded carrots, tomatoes, etc.
Spinach & Artichoke Dip with bread
Wing Tray from Jon’s on South St.
Soft pretzels
Chocolate covered pretzels & other chocolates
Fruit salad
Beer, soda, & water

Special Guests: Gina & Day!

Other related posts:

• 11.2010 Philadelphia Marathon Pre-Race Dinner
• 11.2009 Philadelphia Half Marathon After Party
• PB: Nutrition During Marathon Training
• PB: Marathon Training

P.S. For the runners! I will be at the cheer station at miles 17 & 23!!!!!

Thanksgiving is right around the corner. If you are playing host or hostess this year, it is time to get started! Create your menu, think about your fall decor, and sample recipes! Hosting Thanksgiving can be scary since food is a big focus, but I think that keeping the menu as simple and straightforward as possible really helps ease the mind. Also, think about recipes you can create ahead of time and just heat up before serving!

This Thanksgiving lunch menu gives homage to the American classics, but also stays current with a few small changes. A taste of butternut squash soup to start warms the soul for the meal ahead, and the addition of wild mushroom ravioli to the second course means that even the vegetarians will be satisfied and happy.

The morning will begin with a visit to the Philadelphia Thanksgiving parade, warm cider or hot chocolate in hand, and will end in the warmth of the kitchen with poached pears and pumpkin pie. This is a great menu for the beginner entertainer who wants to impress on the Thanksgiving holiday.

Thanksgiving Lunch Menu 2010

1^st Course
Taste of Butternut Squash Soup with Whole Wheat Crouton

2^nd Course
Roasted Turkey Breast
Wild Mushroom Ravioli in a light cream sauce
Roasted potatoes with rosemary
Sweet Potato Casserole
Simple Spinach
Mixed greens with feta, dried cranberries, walnuts in a honey balsamic dressing
Doughy spiced bread

Dessert
Poached pears with candied walnuts and vanilla ice cream
Whole Foods pumpkin pie with fresh whipped cream

Thanksgiving Brunch Menu 2009