Planning Ahead - Week of 11/13/11

Last week was such a blur, I don't remember if we ate, much less what ate, so there will be no check in from last week's menu. But I've got big plans for this week, and boy am I hungry! Here's what's on deck for this week.

Carrot and Ginger Soup (I've been dreaming of this soup ever since my friend Tracey was visiting)
Beet & Couscous Salad
Beef Stew & Cheese Rolls (some of my friends from work are coming over for a mid-week meal, Craig is treating them to some homemade rolls...yummmmmm)
Ravioli with Tomato Sauce

Mostly comfort food, as you can see. Just what the fall season calls for.

I hope you have a great week and check back through out the week for some of the recipes above.

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Bacon Makes it Better - Roasted Cabbage with Bacon

As I mentioned in this week's check in , roasted cabbage with bacon is one of my favorite dishes. The sweetness of the cabbage and onions with the smoky saltness of the bacon just can't be beat. There are a bunch of very similar recipes all over the internet, but I first saw it over at the kitchn . Roasted Cabbage with Bacon adapted (slightly) from Faith Durand 's recipe at thekitchn.com 1 head of green cabbage, outer leaves removed, cored and quartered (I've made this with red cabbage and it's just as good) 2 red onions, peeled and quartered 5 slices of thick bacon, cut into large pieces Salt and Pepper Heat the oven to 450. Place the cabbage and onion in a large roasting dish. Drape the bacon over the veggies. Please in the oven and cook 15 minutes. Flip the cabbage and onion and place back in the oven for another 15 minutes. Check your cabbage - if it's roasted to your liking, toss with salt and pepper to taste and serve. If it needs furth...

Mushroom Soup

It's been a while since our last post, as our friends Gabriel and Tracey were visiting from San Francisco last week. They are two of our most favorite people; smart, funny and fun to be around. If you get a second, you should check out Tracey's blog, warm as toast . She writes tidbits about her life and things that inspire her. It's the first thing I look for when I log in to google reader. While you're at it (and while I am shamelessly promoting my friends), check out u-dot music to listen to some of the music Gabe has worked on. Gabe and Tracey love food as much as we do, so we spent the better part of the week drinking a bit too much and eating way too much. To counterbalance the week of excess, I was in need of something nutritious, earthy and easy. The answer: mushroom soup and green salad with red wine vinaigrette (if you are looking to move away from packaged/processed/pre-made foods, salad dressings are the easiest place to start....more on that later). I...

Red Wine Vinaigrette

If you are trying to get away from pre-packaged, processed foods, salad dressings are the easiest place to start. Any dressing can be made at home, from a simple vinaigrette to a creamy blue cheese. My current favorite is a red wine vinaigrette. This couldn't be easier to make and I always get a ton compliments on it when I serve it to guests. Here is a rough guide (it's not exact enough for me to really call it a recipe - adjust the amounts depending on how much dressing you need at the moment). Red Wine Vinaigrette garlic, one clove roughly chopped salt dried oregano dried basil fresh ground pepper red wine vinegar olive oil The trick to making a yummy salad dressing is starting with a garlic paste, using a mortar and pestle. Place the chopped garlic and a few pinches of salt in the mortar. Using the pestle, grind into a paste. It should look something like this: Once you have your garlic paste, put in whatever container you are going to use for storing and serving the dressi...

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