Skip to main content

Weekly Check In

Image
By
It was a short week for us, so this is a short check in. How'd we do? See for yourself ....

Meal 1: Sauteed curried chicken, sesame noodles & green salad
I used the recipe from cooking light. The only change I made was to add onion with the bell peppers. For the sesame noodles, we tossed some rice noodles with sesame oil, soy sauce and green onions. Along with the green salad, it was a delicious meal (and super quick and easy to make, dinner was on the table in about 30 minutes. Just call me Rachel Ray. Actually, please don't).

Meal 2: Turkey burgers, oven fries & green salad
With the curry ketchup for the fries, pickled sweet peppers from our summer canning and fresh made bread for the turkey burgers, this was truly a home-made meal. I'm not going to lie, we were pretty proud of ourselves when we realized that the only thing not made by us on the table was the mayonnaise and mustard.

Meal 3: Fish, baked potato & steamed broccoli
Well, almost. We kept the fish in the freezer and had baked potatoes with the broccoli on top. Oh, all right. I also had a slice of american cheese on my potato. I know, I know. It's not really even cheese. But it melts so well!

Not bad, I'd say. I think we are off to a strong start in the New Year!

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