Planning Ahead Week of 2/12/12

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.

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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...

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...

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...

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