David is out of town - cooking for company!

So, David is on our annual ski trip with out me..boo! But I have some great friends coming over to help put the kids to bed. Of course I want to be sure they are well fed.

Monday - Pot Roast
Tuesday - Vodka Cream Pasta
Wednesday - Pot Roast Sandwiches
Thursday - *Chinese Take Out*
Friday - Almond Crusted Fish

Assuming you have the kitchen basics: olive oil, butter, garlic, spices, chicken stock, eggs, bread crumbs, vodka

Grocery List
2 shallots
1 lemon
fresh basil
Swiss Cheese
Crusty bread
1 can crushed tomatoes (32 ounces)
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can cream of celery soup
1 can beef stock
1/2 cup heavy cream 1/4 cup almonds finely chopped
1 small bag of frozen peril onions

white fish (for 2)
3 pounds pot roast

Pot Roast

1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can cream of celery soup

1 small bag of frozen peril onions

1 can beef stock
2 bay leafs
2 cloves of garlic (minced)
3 pounds pot roast

1. In a slow cooker, mix soups, onions, garlic, bay leaf and broth. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Vodka Cream Pasta

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream

fresh basil, shredded or torn

Crusty bread

1. Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

3. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Pot Roast Sandwiches

Left over pot roast

Swiss Cheese

Crusty bread

1. Heat meat, toast bread, make sandwich

Almond Crusted Fish

Choose a couple of nice slices of white fish (I'm using Halibut)

1/4 cup breadcrumbs

1/4 cup almonds finely chopped

1 egg

1 Tbs flour

salt/pepper

lemon juice (1 fresh lemon or refrigerated juices) to garnish fish

1. Lightly beat egg and mix in 1 Tbs flour (makes a kind of paste), salt and pepper 2. In another bowl mix bread crumbs and almonds

3. Pat dry fish and dredge in egg mixture

4. Coat with almond mixture

5. Lightly coat pan with olive oil and a little butter - saute fish

6. Sprinkle with a little lemon if you have it and serve