upcoming week's menu

• Double batch of this, using mirepoix from freezer
• "Tandoori" chicken & steamed broccolini
• skillet-seared tofu & sauteed kale
• mac & cheese & tuna

so many menus!

Week of June 22:
Su: Lynx game (Siobhan)
M: slivered asparagus pizza (Smitten Kitchen cookbook)
T: potato frittata
W: out
R: pesto pasta
F: out
Sa: out (Steve & Hannah)

Week of July 6:
Su: out
M: chicken with lemon & anchovies
T: out (Ghandi Majal with Dave & co.)
W: lamb sausages; pan-roasted tomatoes
R: pizza with red sauce & pepperoni
F: salad
Sa: out

Week of July 27:
Su: grilled corn & yogurt chicken
M: grilled sausages and raw broccoli salad
T: pasta with red sauce
W: out
R: steak and corn salad
F: pizza with mozzarella and basil
Sa: out
 
Week of Aug 3:
Su: strawberry gazpacho; grilled corn
M: Unideli ramen (Paul & Paige)
T: 'tandoori' yogurt grilled chicken; corn salad
W: "Nicoise" pasta
R: out (Heather)
F: takout
Sa: pizza with basil, mozzarella, and pepperoni [also made pickled beets and rhubarb chutney from The Joy of Pickling]
 
Week of Aug 10:
Su: "Korean BBQ" chicken; grilled corn
M: fancy franks 'n' beans
T: chickpea curry
W: pasta with red sauce
R: out (Heather)
F: potato frittata
Sa: Little Mekong Night Market (Andy & Jeanette)

Week of Aug 17:
Su: bulgur salad; tomato salad; grilled corn
M: breakfast for dinner
T: grilled yogurt chicken
W: potato frittata
R: pasta with red sauce
F: goosh buns & salad
Sa: John & Alyssa

Menu: Week of March 16

Su: King Ranch Casserole
M: Tomatoes & Cinnamon Chickpeas (Urban Pantry); steamed barley
T: Pasta with Parsnips
W: out
R: pasta with red sauce
F: [K & Z for dinner] Braised Pork Shoulder; Corn Bread; Chocolate Pudding

Menu: Week of Mar 9

Su: Sweet Potato & Beef Hash (no recipe; used leftovers from BBQ Brisket)
M: Chickpea & Spinach Curry
T: pasta & red sauce
W: leftover lentil soup
R: out
F: improvised chicken soup

Menu, last week of Feb

Su: out (North Coast Nosh(!!))
M: taco salad
T: "Satay" Noodles with Greens (this wasn't awesome; won't make it again)
W: out
R: "Highbrow" Franks & Beans
F: leftovers
Sa: Indian-Spiced Red Lentil Soup

first post of 2014(!?!)

our menu last week:

Su: roasted sweet potatoes; sauteed chard
M: Glazed Sausage; Sauteed Cabbage
T: out
W: Mac & Cheese
R: left-over Cream of Parsnip soup (from Roots)
F: Mushroom Bourguignon; egg noodles; salad; Apple Sharlotka
Sa: left-over Cream of Celeriac soup; grilled cheese

just some menus

I'm still hoping for more time to write here, but for now I would settle for just keeping decent notes so that I can find recipes later (...which is the point of this blog, after all). To that end (lunches are in square brackets*):

Week of Aug 25
Su: [tomato, basil, mozzarella salad]
  grilled veggies; left-over chicken
M: [couscous salad]
  out
T:  [out]
  out
W: [EFM]
  pasta with red sauce
R: [soba salad with orange-sesame dressing and wakame]
  yogurt chicken; pesto potatoes
F: [leftovers]
  out

Week of Sept 2
Su:  [tomato, basil, mozzarella salad]
  out (P & P)
M: [banana pancakes; bacon]
  hot dogs; quick pickles; roasted CSA veggies
T: pizza with mozzarella and red sauce (smitten kitchen pizza dough recipe)
W: lemon-garlic yogurt chicken; pesto potatoes (J & A)
R: challah (Rosh Hashana dinner with D & M)
F: out
[also made lime curd tart, plus added sweetened cream cheese as a base and golden raspberries]

Week of Sept 9
Su: [tomato, basil, mozzarella salad]
  grilled sausages; roasted CSA veggies
M: [leftover sausage and veggies]
  pesto pasta
T: [EFM]
  out
W:  [out]
  yogurt-marinated "Vindaloo" chicken; rice; left-over roasted veggies
R: [leftover chicken, etc.]
  out
F: [more leftovers]
  out

* (an "EFM" is an "Exciting Frozen Meal")

Grab-Bag

Made this marmalade last month; I should have looked up how much water is usually added to marmalade, but I blindly followed the "add water to cover" direction and the result is too watery. At some point I plan to remake the jam.

Had Meyer-Lemon Lentil Salad a few weeks ago - it was kind of fussy to make, but delicious.

We've mostly been eating "old favorites"-type recipes that I've already written about here on the blog. It's been a busy time for both of us, and that looks to continue for at least the next few weeks (in fact, one or both of us will be traveling from now until the very end of April). Probably not a lot of updates as a result.

Last week's menu:

Su: fancy-pants steaks; mashed potatoes with crispy leeks; salad with blue-cheese dressing
M: pasta with marinara
T: soup-swap soup (Beef with Barley, it was excellent!) and bread
W: pizza with caramelized onions, rosemary, and local camembert-style cheese
R: take-out
F: roasted sweet potatoes & cauliflower
Sa: roasted chicken with carrots, parsnips, and rutabaga

Old Favorites: Menu, Week of Feb 17

Su: Mac & Cheese
M: Curry of Indeterminate Ethnicity; Naan
T: out
W: Parsnip & Leek Soup
R: Goosh Buns
F: Grilled Cheese Sandwiches
Sa: Braised Chicken; Corn Bread

Menu Week of Feb 10

Su: pizza w/ Italian sausage & roasted red peppers
M: pasta w/ marinara sauce
T: roasted sweet potatoes & sauteed kale
W: out
R: V-Day dinner at Blackbird
F: gnocchi w/ sage butter sauce; salad

Leftovers! Menu, Week of Jan 27

Su: left-over lemony lentil soup; bread
M: pasta with red sauce (made Sunday)
T: Beef Rogan Josh; Naan (made by frying peach-sized lumps of bread dough in ghee, 2-3 min per side)
W: Mexican Corn Chowder
R: omelet with left-over wild-mushroom ravioli filling (...still need to write up the original recipe)
F & Sa: out

Winter Menu, Week of Jan 20

Su: Salmon, Fennel, & Potato Bake; Apple Cake (...there was lettuce for salad, but I utterly forgot about it)
M: Pasta Fazool (mostly cooked on Sunday); bread
T: Cider-Cooked Pork Chops; baked potatoes
W: left-over veggies from Sunday, mixed with some canned tomatoes and cooked with eggs
R: Eleanor's Bean Casserole
F: bread & roasted garlic
Sa: roasted sweet potatoes & brussels sprouts

Menu, Week of Jan 13

Sunday: Slow-Cooker Stuffed Greens; salad
Monday: Sweet-and-Sour Rice Bowl (I loved the combination of veggies in the stir-fry, but this recipe turned out to be incredibly bland; we rescued it with large amounts of SoyVey)
Tuesday: bread, roasted garlic, salad
Wednesday: lentil soup and more bread (need to type this recipe up)
Thursday: pizza
Friday: out

Eye of the Storm, Mid-Flu Season 2012-13

We were actually both well for almost the entire week, but Victor finally succumbed Saturday morning. In between our illnesses, though, we got some tasty food in.

Su: Zuni Chicken; Roasted Carrots; Vanilla Bean Pudding
M: Mushroom Ravioli & Sweet Potato-Sage Ravioli in broth (still need to write up these recipes); Dark & Stormy Sorbet
T: Chipotle Red-Bean Chile
W: out
R: "Snacker" Pizza (ended up being topped with an eccentric mix of turkey "snack sticks" and a single smoked-mozzarella stick)
F: left-overs
Sa: Quince-Rosemary Glazed Ham; Braised Leeks & Potatoes; Pan-Seared Brussels Sprouts; Pear Sorbet

Travel Menu (late December)

Whew - will I ever get back to posting regularly here?

We were out of town part of last week for the holiday, so I did an (unusual for me) two-week menu plan. I hate coming home from a trip and having to eat out yet again because there's nothing edible in the house: this is my solution.

Su: simple pizza from the new Smitten Kitchen cookbook (still need to write this up) link here
M: my grandmother's beef stew (somehow, I've never posted this recipe, either)
T: left-over cannellini bean soup
W: dinner out
R - M: out of town
T: pasta with red sauce
W: goosh buns (my, but we get A LOT of ground beef from our meat CSA)
R: roasted sweet potatoes, sauteed kale, smoked brats (massive quantities of all, as we had guests)

still just barely finding time to cook, let alone post...

last week:
S: tomato & cinnamon chickpeas (Urban Pantry)
M: kale salad & bread
T: left-overs
W: pasta with mushroom sauce (a variation of this; sauce was actually a frozen left-over, too)
R: cauliflower florets roasted with bacon; bread; roasted garlic
F: out

two weeks ago:
S: wild mushroom ravioli (from How to Cook Without a Book; I need to write up this recipe sometime - very very good & easy)
M: ginger-caramel shrimp & rice
T: tuna noodle casserole with crispy leeks
W: miso tofu & garlicky kale; rice (leftover)
R: lamb shepard's pie (recipe from our meat csa)
F: leftovers

menu, mid-September

Catching up on posting these:

M: Slow-Cooker Green Curry with Pork & Potatoes; rice
T: fried rice
W: Spinach & Chickpeas; whole-wheat couscous
R: Pork Cutlets with Pan-Roasted Tomatoes; roasted potatoes
F: Kale Salad

menu, week of October 14

Su: Curried Coconut Tomato Soup (Cook This Now); grilled smoked cheddar sandwiches
M: chicken & kale in simmer sauce; rice
T: Creamy Parsnip & Leek Soup (Cook This Now); whole-wheat bread (Artisan Bread in 5 Min)
W: fried rice
R: cauliflower and brussels sprouts, roasted with bacon
F: Goosh Buns

Labor Day Weekend

Su: Leek, Chard, & Corn Flatbread
M (Labor Day potluck): Corn Salad
T: Spaghetti with fresh tomatoes and basil
W: Glazed Sausages with cabbage
R: out
F: Tomato & Cinnamon Chickpeas with couscous (Urban Pantry)
Sa: D & M's wedding!

Late Summer (in Minneapolis!)

Monday: out
Tuesday: pasta carbonara (V's own recipe)
Wednesday: chickpea curry & rice
Thursday: fried rice (V's recipe)
Friday: apricot and lamb tagine; whole wheat couscous
Saturday: red bean and sweet potato chili