Skip to main content

Weekly Check In

Image
By

We did much better this week than we did the week prior. Really, Craig did much better as he ended up bearing the brunt of most of the cooking responsibilities this week. If it's even possible, it seemed like this week was busier than last. Work continues to be a bit crazy and in addition to our weekly French class, we also took a Knife Skills class at Brooklyn Kitchen on Tuesday.

Thanks to some clever advanced planning on Craig's part, we actually followed most of the meal plan.

Meal 1: Creamy mushrooms with polenta, green salad
Craig made this later in the week, one of my late nights at work. I was craving comfort food, which usually means pasta for me. So while Craig ate his mushrooms over polenta, I ate mine over pasta covered in grated parmesan. For some reason, Craig really dislikes making green salads, so no leafy greens with this meal.

Meal 2: Turkey sausage and potato hash, collard greens
We had this after our class at Brooklyn Kitchen. We didn't get home until 9:30; if it hadn't of been for Craig's forethought, we would have eaten out. Craig boiled and diced the potatoes and cooked the collard greens Sunday night. All we had to do we saute the potatoes with the sausage and heat up the greens. In about 10 minutes, dinner was on the table.

Meal 3: Butternut squash soup, cabbage salad
I made this soup late Sunday night and we were able to eat it throughout the week - a few times for lunch and once for dinner. I tried a different approach with this soup and added ginger and red pepper. It turned out pretty tasty, I'll share the recipe soon. No cabbage salad though, we stuck with a green salad.

Meal 4: Cauliflower in tomato sauce, polenta, green salad
Another late night at the office, another meal that Craig ended up cooking. We went with couscous instead of polenta and Craig added some of our frozen corn as well. It was delicious and filling. And of course, no green salad.

Meal 5: Rice with onions, cabbage salad
The only meal that didn't happen. I blame our bad influence friends Maegan and Nick, since they made us go out to dinner with them on Monday.

And that's the week. Check in a bit later to see what we have planned for the upcoming week.



Labels:

Comments

Post a Comment

Popular posts from this blog

Bacon Makes it Better - Roasted Cabbage with Bacon

By
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...
Post a Comment
Read more

Red Wine Vinaigrette

By
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...
Post a Comment
Read more

Planning Ahead Week of 1/22/12

By
the first real snow of the season! It snowed yesterday! Honest to goodness snow! It was so pretty ....... and so f'n cold. But there isn't enough snow that can keep me away from our Saturday Farmer's Market. I figure if the farmers can come down to Brooklyn and stand in the freezing cold for 8 hours, the least I can do is waddle over in my heavy winter coat and buy what they are selling. Unfortunately, they aren't selling much. I was able to get some spinach, but yet again we have cabbage, kale and onions on the menu this week. And I'm back to a meat heavy menu. I was too hungry last week to try to go vegetarian again. Here's what we have planned: Meal 1 - Christmas lima beans with caramelized onions and bacon, spinach salad Meal 2 - Kale, potato and sausage soup, shredded carrots with tahini dressing Meal 3 - Italian turkey sausage and onions over polenta, spicy coleslaw Meal 4 - Red lentil bake, cabbage and corn salsa salad We have some fun pos...
3 comments
Read more