Menu for the week of January 2-7, 2018

Here is the menu for 2/2/18. In Dearborn, Michigan we offer free pick-up or delivery. Within 20 miles of the Dearborn area, there is a charge for delivery depending on your zip code. We cannot ship outside of Michigan. Email orders at least 24 hours ahead, or message us on Facebook. Click on the photo to enlarge.

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Menu for November 27-December 5th

Here is the newest menu. There are a lot of good things on it. Did you know that services like Blue Apron average $34 for a meal for 4? And you STILL have to cook it yourself. Our featured food comes to you freshly cooked the day you want to pick up (or get delivery in the Dearborn area for free…farther there is a delivery cost). If you order the meatloaf or the chili, one of the vegetables, and the potatoes or biscuits, you can feed your family for about $25 and still not have to cook anything or go to a restaurant.

Also, our candy and cookies ship well in priority mail if you pick them up and send them off to your loved ones.

Email at rmp@rmmade.com or message us in Facebook for orders.

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Menu for November 14-19

Email for orders at least 1 day before you’d like to pick-up or have delivery. Delivery in Dearborn, MI area is free, farther, there is a charge. We serve the metro Detroit area.

The soup this week is vegan, as are the lentil bites, if that’s your thing. The soup freezes beautifully and you could thaw it out for your Thanksgiving table.

Click on photo to enlarge menu. Email or call for orders. Orders may be picked up or delivered. Delivery fee applies for outside the Dearborn, Michigan area. Contact rmp@rmmade.com or text (313)757-0099 for details.

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November Menu

Click on photo to enlarge menu. Email or call for orders. Orders may be picked up or delivered. Delivery fee applies for outside the Dearborn, Michigan area. Contact rmp@rmmade.com or text (313)757-0099 for details.

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Got a half hour-ish?

I’m a definite creature of habit. All my life, dinner was on the table by 5:30, starting when I was a child, and I have stuck to that as an adult. As an adult, with kids and a job, that wasn’t always easy to do, especially if you wanted to cook something from scratch and needed it in a hurry. Now that it’s just two of us at home, and I don’t work in the outside world any more, I have more time to make something that may be more time intensive. More often than not, I find I’ve gotten caught up in a project (or guilty binge-watching) and I’m in the same old “must-make-dinner-NOW!” position. Not only does this require having ingredients on hand, it requires timing. Believe me, that sense of timing took me a long time to acquire. This week’s recipe is can be accomplished in just about a half hour. I’ll try my best to explain the timing as I go along in this post.

Pressured by writing for a name, I give you Seared Chicken Breasts with Cherry Cider Sauce. You can serve it with whatever side you like. We had brussels sprouts and green beans on hand. (More about those as we go on) Here are the ingredients for the chicken:

The main ingredients you need are cider (you could use regular apple juice, but the flavor will not be as naturally apple), dried cherries (you could use dried cranberries…or any dried berry), balsamic vinegar (often my best friend in the condiment world), a small shallot (onion’s milder pal…you could use a small onion if that’s what you have), a small clove of garlic, and an 8 ounce chicken breast sliced lengthwise into two cutlets. The other usual ingredients, olive oil, salt and pepper are also used. If you have poultry seasoning or dried ground sage, that would be great also.

The thing that takes the longest in this recipe is the sauce. You are going to be doing some reducing, which is a way to get richer flavor from your ingredients. Before you start doing anything else, in a small saucepan, combine a cup of the cider, 3 tablespoons of balsamic, and 1/2 cup of dried cherries. Bring it to a boil over medium heat, and allow it to reduce by half and the dried fruit has plumped back up. This will take 15-20 minutes of simmering over low heat, and you can do everything else while it’s simmering away. Just keep an eye on it so it doesn’t burn and then just turn off the heat if it finishes and you’re still working.

As I said, there are only two of us at home now, so that is what I tend to cook for. The sauce will make enough for 3, and you could just double it if you need more. Also, we are conscious of serving sizes, so that is why the chicken breast was thinned. You could purchase the smaller cutlets in the first place if you want to save the step of thinning the breast. The reason for this is 2-fold: right size portions and FAST cooking.

The chicken breast was sliced into cutlets, and pounded to 1/4 to 1/2 inch thickness, then seasoned with some poultry seasoning, salt, and pepper on each side.

Heat up a skillet and add a tablespoon of olive oil. Add the chopped shallots and garlic to the pan, stirring frequently so the garlic doesn’t burn. When the vegetables are softened and slightly browned, add the chicken to the pan. Leave the chicken alone for about 3 minutes on the first side so that it can get that tasty caramelization. Then flip it and cook on the other side for about 3-4 minutes. It goes that fast because of the thinness of the chicken. Remove it from the pan, scraping some of the shallots and garlic to top the chicken.

While the sauce was reducing, and the chicken was cooking for our dinner, the brussels sprouts and green beans were roasting. I buy brussels sprouts already halved (again, we don’t need that many here for 2) and I had already prepped the green beans after I got out all my ingredients (trimming ends and halving them). These vegetables were simply tossed in olive oil, salt, and pepper and roasted for 20 minutes on 400 degrees while everything else was cooking.

When you are ready to serve, plate a piece of chicken, spoon some of the cherry sauce over the chicken, and add your side dish. Really, it was about 30 minutes to get this:

Click into the RECIPES tab for the full recipe. Enjoy!

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October 24-31 menu

Click on picture to enlarge.

This menu is valid until the end of October. Send an email for ordering, or visit us on Facebook and use messenger. Orders can be delivered within 15 miles of Dearborn. Farther, and there is a delivery charge. Order pick-up can be arranged.

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Chopped…the sauce episode

I’m very much a spur of the moment cook. This troubles some people I know who always ask me, “Do you have the recipe for that?”
Often, the answer is, “No, but if you give me a minute, I can probably pull one together for you.” I know this is not something everyone does, but it has become the way I think in the kitchen. Cook first, recipe later.  I go back to my Food Network addiction for the reason, I guess. That, and as long as I can remember, my mom would read cookbooks. She went to culinary school, and I’m probably not as appreciative of that fact as I should be, but I think it certainly helped immerse me in food experiences. This gives you a lot to work with if you see similar recipes frequently, you start to learn what goes with what, and how you can combine things. Which brings us to this recipe. I have used and tweaked a recipe for lentil vegetarian ‘meatballs’ (that name bothers me, because I think they don’t need the nod to meat, but that’s another post for another day). So, I made these lentil bites, as we have come to call them, and they reminded me of falafel…sort of. I wanted to take them to a gathering with friends, and needed something that would be quick and dip-like. Welcome to “Chopped the Sauce” episode. I had yogurt, cucumbers, lemons, and some dill weed in the spice rack. I tossed those together and ran out to the gathering, where I was met with the question about recipes again. Therefore, here it is, with some additional herbs that seemed to fit with the lemon/dill flavoring. This is good for dipping just about anything and putting in pita bread with chicken, lamb, or turkey.

Here are the “basket” ingredients. Yogurt, mint, lemon, cucumber, dill, salt and pepper.

Peel as much peel as you want off the cucumber. I leave some peel on for crunch and color. Seed and chop half of that cucumber. Chop the tiniest shallot you can find.

 

Zest the lemon, squeeze some juice, add your seasonings, and mix it up.

Add the yogurt, and that’s it! Yogurt sauce in 10 minutes!

Lemon Cucumber Yogurt Sauce

1 cup yogurt (greek works best, I use nonfat)

1/2 medium cucumber (about 3/4 cup chopped)

1 tbsp. minced shallot (or green onions are nice)

1 tsp. dill weed

1/2 tsp. chopped mint leaves

1/2 tsp. lemon zest

1 tsp. lemon juice

salt and pepper to taste (about 1/4 tsp of each)

  1. Peel (if you wish) and then slice cucumber lengthwise, seed and chop to 1/2 inch dice or smaller. Put in a mixing bowl.
  2. Peel and mince shallot, add to mixing bowl.
  3. Chop mint leaves, add to bowl.
  4. Zest lemon then slice and squeeze lemon juice. Add zest and 1 tsp. juice to bowl.
  5. Add yogurt and mix well, adding salt and pepper to taste.
  6. This sauce gets better as it sits. You can make it up to an hour ahead. The salt may cause the cucumber to “weep” a little. Just stir it back together, and it should be fine.

 

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New Menu!

Please email rmp@rmmade.com for orders from this menu and to arrange your pick-up day and time. If you have questions, please visit Rm Made on Facebook where you can comment on the menu or also send a message to us. Delivery is available for a 15-20 mile radius of Dearborn for a $3.00 upcharge. Thank you for your support!

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Semantics

Can we talk semantics for a minute? In a past life, I was a teacher. Specifically, most often, an English teacher. An important lesson in writing is the power of the words you choose. No matter what you are writing, or saying, the words are important. Let’s take food for an example. If I say “crepe,” I’m sure an image is conjured for you of a fancy French breakfast (or dinner) with thin, light golden pancakes delicately rolled around a sweet or savory filling. If I told you to make crepes, you may think “But I need a special pan, and those are tricky to flip, and the batter is hard to mix.”

Now, if I say, “egg pancakes” it suddenly becomes “Oh, pancakes? I can make pancakes.” Suddenly, it may not be so daunting. You may now picture a diner with an all-day breakfast menu serving breakfast on platters with more food than you need all day.

And here-in lies the rub. For my whole life, I’ve been eating egg pancakes. But when I say that to strangers, they say “Huh?” so I have to switch words and say, “You know, like crepes.” Then all of a sudden, those pancakes become recognizable…legit, even. That always feels like a betrayal because egg pancakes are an integral part of our family recipe history. Busha made them by the pile for Christmas Eve. I stood there and watched, and then learned to stir, and flip, and let my dad come and steal one for “quality control.”

They are a beautiful thing. You can make them simply and serve them like regular pancakes with some syrup. If you want them to taste like my childhood, you serve them with *gasp* Karo Dark Corn Syrup (organic, free-range foodies need not apply for tasting them). Now we serve them with fresh fruit, or apple sauce and powdered sugar, but sometimes that also feels like a betrayal. The corn syrup, for people who didn’t grow up with it, is definitely an acquired taste, one I still enjoy on occasion.

Whatever you want to call them, they are not hard to make. You need 4 ingredients.

Beat the eggs until they are uniform, whites mixed completely with yolks. They don’t have to be super foamy, you just want one yellow-y color.

Then, add in half the flour and mix until only a few lumps remain. You’ll get the lumps out later, trust me.

Add the salt.

Whisk in half the milk

Then the rest of the flour

And finally the rest of the milk.

That’s it. It should take maybe 3 minutes! Nothing fancy at all. Just make sure you have all the dry ingredients scraped from the bottom and sides before you start to cook, and you’re all set with mixing.

Then you just need a frying pan. If you can multi-task, using 2 pans makes it go quicker, but one pan will do. Just a plain, ol’ frying pan, no crepe pan. Spray with non-stick spray and heat over medium heat. Pour a ladle of batter (about 1/4 cup if you must measure) onto the hot pan. This is the ONE AND ONLY tricky part, and based on these pictures, you can tell we don’t worry about our edges, and you shouldn’t either. You have to tip the pan around a little to spread the batter. These do have to be thin, so you want an even, thin layer in the pan, even if it is not a perfect circle.

Look at it this way, with the uneven edges, you can play the “cloud game.” You know, when you look at a cloud and say what you see in the shape of the cloud? Look for shapes in your pancakes. It will help pass the time as you wait to flip them. Before you flip them, the edges should look set and dry, and you may have bubbles forming in the top of the batter, with the middle of the batter still a little wet looking. It takes 1-2 minutes per side to cook.

Then flip, and you are another 1-2 minutes away from delicious.

Like I said, you don’t need to worry about those edges. Rolling them up totally makes that problem disappear. Enjoy!

Egg Pancakes

1 1/2 cups milk (even skim works)

1 cup all purpose flour

3 eggs

3/4 tsp. salt

  1. Beat eggs together until yolks and whites are incorporated
  2. Add half the flour and whisk together. Some lumps will be ok because you’ll get them out later
  3. Whisk in the salt
  4. Add half the milk, whisk to combine, then and the other half of the flour. You should see the lumps going out at this point.
  5. Add the rest of the milk, whisk to combine.
  6. Fry 1/4 cup of batter at a time leaving pancakes to cook 1-2 minutes per side.
  7. You can hold them to stay warm on an oven-safe plate with your oven set at 250 degrees.
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