Sat
tacos with homemade Black Calypso beans from Rancho Gordo- those beans were sooooo good!
Sun
I tried a Wildwood Sprouted burger- (good but a little tofu-y with a dry mouthfeel- I like Amy's better.)
Dh had a Bocca burger
Soy Braised Mustard greens- Vegetables Every Day
Mon
Broccolini, Cherry Tomato, and Butter Bean Udon- found on this great meal planner website- DH gave this 5 flamingos- I loved it but would love to add some garlic and mushrooms! Here are my suggestions and some changes I made.
ciabatta
Mash for the ciabatta- from The Balanced Plate- I'll post the recipe later
Tues
Mu Shu in Moments- epicurious- Gourment- Feb 06- I my vegan version is below
Wed
not sure- I'm going to see Jack Bishop at Politics and Prose and wil be getting home later than normal- leftovers??
Thurs
pasta with marinara
salad
Sat
its the last saturday for the farmers market at the Kentlands- and the Homestead Farms in
eastern Maryland has had the best greens- last week I came home with kale (young and fresh and so good), red mustard, and green mustard. This week I'm hoping for some Tatsoi to make for dinner.
mu shu in moments
adapted (veganized) from Gourmet February 2006
Makes 4 servings
2 1/2 tablespoons peanut or vegetable oil
2 heavy teaspoons finely grated peeled fresh ginger
2 garlic cloves, finely chopped
1/4 heavy teaspoon dried hot red pepper flakes
1 (16-oz) bag coleslaw mix
1/4 cup water
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch scallions, coarsely chopped
8 (6-inch) whole wheat flour tortillas
1 pkg Morning Star's Chick'n strips- served at the table for DH
Accompaniments: hoisin sauce; chopped scallions, mung sprouts, extra chopped purple cabbage
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until shimmering, then heat the Morning Star Chick'n strips, stirring, until just browned. Transfer to a bowl. Add remaining 1 1/2 tablespoons oil to skillet and heat until hot then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and cook, stirring, 2 minutes. Remove from heat and place in a large bowl.
Heat tortillas if needed and put on a plate.
To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up. (I prefer to put all the ingredients on table so that we can make our own as we go.)
Tuesday, November 17, 2009
Sunday, November 1, 2009
menu week of Nov 2- Nov 5
Sunday
take out- busy finishing planting bulbs and panseys and hitting the outlets (I needed a mid-weight winter coat for recess)
Sean roasted our pumpkin seeds
Monday
Orecchiette with Broccoli Rabe- The Mediterranean Vegan Kitchen
Salad
Tuesday
Panang Curry- The Curry Book
leftover coconut rice
steamed broccoli
Wed
DH might be on his own
or Creamy Avocado & White Bean Wraps- Eating Well
Thursday
Mu Shu in Moments- Gourmet
steamed greens
misc
Pumpkin Millet Muffins- Rebar
take out- busy finishing planting bulbs and panseys and hitting the outlets (I needed a mid-weight winter coat for recess)
Sean roasted our pumpkin seeds
Monday
Orecchiette with Broccoli Rabe- The Mediterranean Vegan Kitchen
Salad
Tuesday
Panang Curry- The Curry Book
leftover coconut rice
steamed broccoli
Wed
DH might be on his own
or Creamy Avocado & White Bean Wraps- Eating Well
Thursday
Mu Shu in Moments- Gourmet
steamed greens
misc
Pumpkin Millet Muffins- Rebar
Halloween
It was a bit rainy for Halloween so we didn't put out any appetizers to enjoy while passing out candy but not so rainy that we weren't able to stand outside together with the neighbors to enjoy our drinks. We invited the neighbors over for dinner after trick or treating- the recipes are below. The kids this year were so cute- their costumes showed time and care not just a pillow case over the head and hey- I'm a ghost. They were also so polite- remembering to say trick or treat and *thank you*!! I have inflatable witchy legs that I stick out of my trunk. Still a big hit. One girl, who was about 3- kept staring at the legs- you could see her wheels turning trying to figure those legs out! Dad took a picture.
menu
Vegan sloppy Joes
baked beans
coleslaw
Sophisto Joes
adapted from Gourmet October 2007
These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be remiss if we let the black-tie frippery of these cosmopolitan joes belie their true nature: Just as with Fitzgerald's famous hero, there's substance underneath all that class. These civilized sandwiches are hearty, delicious, and perfect for a weeknight dinner.
Makes 4 servings
1 (14 1/2-ounce) can whole tomatoes in juice, drained or tomato sauce
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter- like Earth Balance
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 pkg tempeh, steamed for 10 minutes and cooled and crumbled
1 1/2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 whole wheat rolls, split
Purée tomatoes in a blender if using the whole tomatoes.
Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.
Add tempeh, stirring to break up any large lumps, 3 to 4 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and serve on the rolls.
Carolina Cole Slaw
adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia
1/2 cup distilled white vinegar
6 tablespoons sugar- I used a heavy 3
6 tablespoons vegetable oil- I used 3 as suggested in the notes posted online
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds) (I used about 1 pound green, 1/4 red and one large shaved carrot.)
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8
Bean Pot
adapted from Even More Special
2 T olive oil
2 cloves garlic, minced
3 onions, thinly sliced
1/2 cup lightly packed brown sugar- (really I like closer to 1/3 cup, DH likes the full 1/2 cup packed!)
1/4 cup vinegar
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1 16-oz can pork and beans
1 16-oz can lima or butter beans, drained
1 16-oz can kidney beans, drained
Preheat oven to 350F
In a skillet, heat the olive oil; saute the garlic and onion until soft (not brown).
In a mixing bowl, combine the garlic and onion with the brown sugar, vinegar, catsup, mustard, salt and pepper.
Add remaining ingredients, mix well, and pour into a 2-quart casserole dish.
Bake 45 min to 1 hour, covered.
12 servings
menu
Vegan sloppy Joes
baked beans
coleslaw
Sophisto Joes
adapted from Gourmet October 2007
These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be remiss if we let the black-tie frippery of these cosmopolitan joes belie their true nature: Just as with Fitzgerald's famous hero, there's substance underneath all that class. These civilized sandwiches are hearty, delicious, and perfect for a weeknight dinner.
Makes 4 servings
1 (14 1/2-ounce) can whole tomatoes in juice, drained or tomato sauce
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter- like Earth Balance
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 pkg tempeh, steamed for 10 minutes and cooled and crumbled
1 1/2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 whole wheat rolls, split
Purée tomatoes in a blender if using the whole tomatoes.
Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.
Add tempeh, stirring to break up any large lumps, 3 to 4 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and serve on the rolls.
Carolina Cole Slaw
adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia
1/2 cup distilled white vinegar
6 tablespoons sugar- I used a heavy 3
6 tablespoons vegetable oil- I used 3 as suggested in the notes posted online
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds) (I used about 1 pound green, 1/4 red and one large shaved carrot.)
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8
Bean Pot
adapted from Even More Special
2 T olive oil
2 cloves garlic, minced
3 onions, thinly sliced
1/2 cup lightly packed brown sugar- (really I like closer to 1/3 cup, DH likes the full 1/2 cup packed!)
1/4 cup vinegar
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1 16-oz can pork and beans
1 16-oz can lima or butter beans, drained
1 16-oz can kidney beans, drained
Preheat oven to 350F
In a skillet, heat the olive oil; saute the garlic and onion until soft (not brown).
In a mixing bowl, combine the garlic and onion with the brown sugar, vinegar, catsup, mustard, salt and pepper.
Add remaining ingredients, mix well, and pour into a 2-quart casserole dish.
Bake 45 min to 1 hour, covered.
12 servings
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