Skip to main content

Weekly Check-In

Image
By
It's been a busy week and the numerous posts in my head never made their way to the keyboard. How did we do with our weekly menu though? Actually pretty well.

Usually our biggest challenge is Monday night - that's the night we have our French class and we don't get home until 8:30. At that point, the last thing we want to do is cook. I kept that in mind when I planned out the week, and planned the pork chops for dinner that night. Firstly, it was a super quick and easy meal (I think dinner was on the table within 45 minutes of getting home) and secondly, how can you not look forward to pork chops for dinner?

The only night we missed was Thursday. I ended up going out for dinner for a friend's birthday so we skipped it (and since I had way too much wine that night, the next day called for greasy fried chicken. I did say that I would confess when I gave into a craving for Wendy's spicy chicken sandwich....).

Meal 1: Red lentil bake, radish and corn salad, green salad
This was really good! I used the recipe from Everyday Vegetarian. The only change I made was to sauté the onions before adding the lentils and stock. If you are new to lentils, I highly recommend this recipe. The radish and corn salad was delicious as well....recipe to follow soon!

Meal 2: Pork chops, spinach and beet greens, orzo with butter
Pork chops. Do I really need to say anything else?

Meal 3: Beets with tahini, rice with red onion, green salad
The beets were inspired by this kitchn.com post and were completely underwhelming. The rice with onion is from Mark Bittman's How to Cook Everything. Craig added some fried leeks to the top, it was so good. This has quickly become our new favorite way to eat white rice.

Meal 4: Fennel and celery soup, wild rice salad
This may have been my favorite meal of the week! Both the soup and salad hit the spot perfectly. The wild rice salad recipe to follow soon.....

Meal 5: Polenta with turkey sausage in tomato sauce, green salad
And finally, the meal that wasn't.

Stay tuned to see what we have planned for next week!



Labels:

Comments

Post a Comment

Popular posts from this blog

Planning Ahead Week of 2/12/12

By
Another busy week and another week of failing to follow our meal plan. It seems like I'm starting to get caught up in late hours at work and overextending myself again. It's time to review those resolutions I made and start taking better care of myself. So, with that in mind, below is what we plan on making this week. Meal 1 - Roasted Chicken, onions and potatoes Meal 2 - Stirfry with chinese broccoli and mushrooms Meal 3 - Roasted turnips, shredded carrots with tahini dressing, couscous Meal 4 - Veggie burgers, kohlrabi salad Meal 5 - Enchiladas!! We have some friends coming over for dinner on Thursday and Craig is making homemade enchiladas - complete with homemade tortillas and enchilada sauce. Hot damn! We have some posts planned for the week, so be sure to check back.
Post a Comment
Read more

Using What You Can (or Freeze) - Radish and Corn Salad

By
Radish and Corn Salad A couple of weeks ago , I went a little nuts buying radishes. Thinking that they wouldn't be at the greenmarket too much longer, I bought quite a few bundles. Usually, I snack on radishes throughout the week, but given the amount I bought this time, I knew I was going to actually have to make something. I started flipping through Carol Gelles 1,000 Vegetarian Recipes . When Craig and I first moved in together, he was still a vegetarian. I bought this book then, to familiarize myself with some of the more common vegetarian recipes. I've used this book for years, but I don't think I've ever made a recipe from it exactly as specified. It's a great book to use for inspiration, and it seems to make it through every one of my annual cookbook purges. So, flipping through the book and looking at the frozen summer corn in my freezer, we put the following salad together. Radish and Corn Salad adapted from Carol Gelles "Red Radish Salad" serves...
Post a Comment
Read more

Parsley Root

By
Have you ever seen parsley root? I hadn’t. Always curious about new foods, I asked the farmer at the stand the best way to cook and eat it. He said that his favorite way to eat it was as a soup. It was fall-like outside, so soup sounded good. As I was paying for the parsley root, I asked him if the greens were edible. He looked at me for what felt like 5 minutes and said very slowly, “yes ma’am……it’s parsley”. So, once I wiped the egg off my face, I went home and made some soup. It was a very simple soup but quite tasty. I didn’t write down the exactly what I made, but below is a rough guide of what I threw together. Sautee some garlic and onion in butter. Throw in the parsley root, chopped (I peeled it, but I’m not really certain that it’s necessary). Cover with veggie or chicken stock. Let it simmer until parsley root is tender. Puree with immersion blender. Add salt and pepper to taste and garnish with parley leaves. Yummmmmmm.
Post a Comment
Read more