I had bought some Kalijira rice last year when I got my rice cooker. This is my week to play! I found three recipe to make- one pudding and two pilafs. One of the pilafs is a quick and easy version made in the rice cooker and the other is a slighly longer recipe with a few more ingredients. Below is the description of the rice from the back of the package.
Considered the premium rice of choice in Bengal, Kalijira is known as the "Prince of Rice" for its delicious and delicate nutty flavor. This tiny aromatic rice is easy and fast to cook, producing firm yet tender separate grains. Use this heirloom rice in your favorite recipes and as an alternative to basmati for pilafs. Also makes an exceptional rice pudding. Lotus Foods
Sunday
Reubens- The Healthy Hedonist- love the Russian dressing sauce from this recipe too
french fries
Monday
either Chinese takeout or black beans and rice-
steamed kale
salad
Tuesday
Aromatic Kalijira Rice Pilaw- The Ultimate Rice Cooker Cookbook
Pilaw or pilaf, as this rice-based dish is know in some parts of the world, is made in different ways in different regions of India. A rice is reserved for special occasions, pilaw is served with a generous sprinkling of almonds and raisins on top. But even without the embellishments, this pilaw is a pleasant change from boiled rice. This is a traditional northern Indian method of preparation, coutesy of Lotus Foods.
Gita's Dal- Seduction of Rice
Curried Mustard Greens with Tomatoes- Vegetables Every Day
Wednesday
Singapore Rice Noodle- The Curry Book
steamed broccoli
Thursday
quesadillas
salad
Showing posts with label menu. Show all posts
Showing posts with label menu. Show all posts
Sunday, October 18, 2009
Sunday, September 13, 2009
Menu week of Sept 13
The corn and tomatoes have been so good this year! I was excited to still find some of my favorite corn, bread and butter aka bicolor, at Homestead Farms today. I got to use my new toy- a corn stripper that took the kernels off the cob so fast- way easier than using a chef's knife. And neater too although there was still a bit of spatter or maybe I had some really juicy corn. That gadget was worth every penny of the $10 it cost (Target baby!)
Sunday
Black Bean Soup with Cumin, Chiles, and Lime- A Year in a Vegetarian Kitchen
Southwestern Corn Pudding- Veganomicon
steamed kale
and one of my new fave drinks-Silver Mint Mojitos- The Balanced Plate
This was an excellent dinner!
Monday
Classic Thai Fried Rice- Seductions of Rice - with lots of tomatoes from the farmers market- YUM! I make mine with extra veggies and pass on the fish sauce
a tried and true
Tues
leftovers
Wed
one of the peanutty noodle recipes either
Fettuccine and Tofu with Finger-Licking Peanut Sauce- Cooking Light 4/01
or this other one where the sauce is made in blender but I can't remember right now!
Thurs
not sure yet
Sunday
Black Bean Soup with Cumin, Chiles, and Lime- A Year in a Vegetarian Kitchen
Southwestern Corn Pudding- Veganomicon
steamed kale
and one of my new fave drinks-Silver Mint Mojitos- The Balanced Plate
This was an excellent dinner!
Monday
Classic Thai Fried Rice- Seductions of Rice - with lots of tomatoes from the farmers market- YUM! I make mine with extra veggies and pass on the fish sauce
a tried and true
Tues
leftovers
Wed
one of the peanutty noodle recipes either
Fettuccine and Tofu with Finger-Licking Peanut Sauce- Cooking Light 4/01
or this other one where the sauce is made in blender but I can't remember right now!
Thurs
not sure yet
Sunday, September 6, 2009
menu week of Sept 6
This is the week that I start back with the kids in the first grade classroom. Not sure how much energy I'll have for cooking- notice that Tuesday's dinner is takeout sushi from Whole Foods. DH and I like that sushi but here's a question for you all- what do you serve with it?? (DH does not like edamame and I'm not fond of their version of seaweed salad.)
The Green Garlic Goddess Pizza is my absolute favorite pizza- it's a bit of work to make all the parts but it is worth it. I do have a quick version for when time is short.
The bean burgers on Sunday are from the lastest issue of Eating Well. They have an article about Steve Sando and Rancho Gordo beans. I love RG beans- they have some tasty fun heirlooms like Yellow Indian Woman, Anasazi, Appaloosa.. We'll see how the bean burgers turn out- they are coated with cornmeal to add some crunch.
I found Wednesday's pasta recipe in a free magazine, Edible Chesapeake, at Whole Foods. The combination of fresh tomatoes (with a touch of red pepper), chickpeas, and swiss chard sounded yummy. I was saving this for when DH is out of town but decided that I may be ready to cook something fun and new (but quick).
Black Beans and Rice is just simply my favorite dinner- loved it since I was a child. I found a great recipe in my Columbia Restaurant cookbook or I may just use canned beans this week!
If you are interested in any recipes that don't include links, please let me know!
Sat
Green Goddess Garlic Pizza- Vegan with a Vegeance- my quick version
Sun
vegan blt
Cashew Rice Salad- Beyond the Moon Cookbook
margaritas :)
Mon
Bean Burgers- Eating Well Sept/Oct 09
corn on the cob
Sauteed Okra with Garlic and Hot red Pepper Flakes- Vegetables Every Day
Tues
first day teaching with kiddos-
sushi from Whole Foods
Wed
spag for DH
Pasta with Tomatoes and Chard- Edible Chesapeake- Summer 09- found this free magazine at Whole Foods
salad
Thurs
black beans and rice
steamed greens
salad
The Green Garlic Goddess Pizza is my absolute favorite pizza- it's a bit of work to make all the parts but it is worth it. I do have a quick version for when time is short.
The bean burgers on Sunday are from the lastest issue of Eating Well. They have an article about Steve Sando and Rancho Gordo beans. I love RG beans- they have some tasty fun heirlooms like Yellow Indian Woman, Anasazi, Appaloosa.. We'll see how the bean burgers turn out- they are coated with cornmeal to add some crunch.
I found Wednesday's pasta recipe in a free magazine, Edible Chesapeake, at Whole Foods. The combination of fresh tomatoes (with a touch of red pepper), chickpeas, and swiss chard sounded yummy. I was saving this for when DH is out of town but decided that I may be ready to cook something fun and new (but quick).
Black Beans and Rice is just simply my favorite dinner- loved it since I was a child. I found a great recipe in my Columbia Restaurant cookbook or I may just use canned beans this week!
If you are interested in any recipes that don't include links, please let me know!
Sat
Green Goddess Garlic Pizza- Vegan with a Vegeance- my quick version
Sun
vegan blt
Cashew Rice Salad- Beyond the Moon Cookbook
margaritas :)
Mon
Bean Burgers- Eating Well Sept/Oct 09
corn on the cob
Sauteed Okra with Garlic and Hot red Pepper Flakes- Vegetables Every Day
Tues
first day teaching with kiddos-
sushi from Whole Foods
Wed
spag for DH
Pasta with Tomatoes and Chard- Edible Chesapeake- Summer 09- found this free magazine at Whole Foods
salad
Thurs
black beans and rice
steamed greens
salad
Thursday, February 12, 2009
Menu for the week of Feb 7
Sun
Mon
black beans and rice
steamed dinosaur kale
salad
Tues
at friends- brought Black Bean-Quinoa Salad with Basil-Lemon Dressing- cl
Wed
spaghetti
salad
Thur
Classic Thai Fried Rice- Seductions of Rice
Mon
black beans and rice
steamed dinosaur kale
salad
Tues
at friends- brought Black Bean-Quinoa Salad with Basil-Lemon Dressing- cl
Wed
spaghetti
salad
Thur
Classic Thai Fried Rice- Seductions of Rice
Sunday, January 25, 2009
Menu
sat
homemade pizza- mine had kalamata olives, sauteed mushrooms broccoli and sweet red peppers, hot pepper flakes
sun
sandwiches- avocado, spicy sprouts, tomatoes, hummus
DH is having nachos
mon
Mu Shu in Moments- Happy Chinese New Year!
steamed greens
tue
black beans and rice- homemade black beans this week
steamed kale
wed
working late on report cards- will order chinese
thur
pad thai
salad
homemade pizza- mine had kalamata olives, sauteed mushrooms broccoli and sweet red peppers, hot pepper flakes
sun
sandwiches- avocado, spicy sprouts, tomatoes, hummus
DH is having nachos
mon
Mu Shu in Moments- Happy Chinese New Year!
steamed greens
tue
black beans and rice- homemade black beans this week
steamed kale
wed
working late on report cards- will order chinese
thur
pad thai
salad
Tuesday, January 13, 2009
Menu for the week of Jan 11
I made a menu and then when making my grocery list realized that it was a bit heavy on tomatoes. Must be craving them! So I made a few changes and think this will do.
Sat
chili- Hard Times Chili- vegetarian mix
Zuni bread- The Bread Lover's Bread Machine Cookbook
steamed kale, elbow mac
Mon
leftover chili- I made a taco salad, DH has nachos
Tues
freezer dinner- DH- bocca burgers and fries,
streamed broccoli
nice veggie salad for me
some of the Zuni bread
Wed
Spicy Vegetable Ragout Over Polenta-cl
salad
Thurs
either Border Pealla from Rebar or Salsa del Sol- cl
salad
Sat
chili- Hard Times Chili- vegetarian mix
Zuni bread- The Bread Lover's Bread Machine Cookbook
steamed kale, elbow mac
Mon
leftover chili- I made a taco salad, DH has nachos
Tues
freezer dinner- DH- bocca burgers and fries,
streamed broccoli
nice veggie salad for me
some of the Zuni bread
Wed
Spicy Vegetable Ragout Over Polenta-cl
salad
Thurs
either Border Pealla from Rebar or Salsa del Sol- cl
salad
Saturday, January 3, 2009
Menu for Jan 3-8
I don't usually make two different dinners for DH and I, but I really want to try the tofu. He's not feeling well and may not even eat the burgers. I also would love to make the black-eyed pea curry and have the leftover beans. Fortunately, this is a good time of year to cook, the weather is way to cold for me to enjoy being outside.
Sat
Pan Glazed Tofu with Thai Red Curry Sauce- AYIAVK
with steamed gingered kale and brown rice for me
Bocca burgers and fries for DH
Sun
homemade pizza- I use the recipe from Argentine Black Bean Flatbread with Chimichurri Drizzle for DH's dough and Eating Well's whole wheat dough for me
and my first attempt at homemade sprout bread- recipe from sproutpeople.com
Mon
Curried Black-Eyed Peas with Eggplant- The Curry Book- for me
Baked Ziti Goes Southwest for DH
Tues
??
Wed
spaghetti- Salsa del Sol for the sauce- cl
salad
Thur
tacos
and now I'm back to planning lunches- I think that I'll have salads with lots of veggies this week and hopefully some sprout bread! DH likes leftovers and he should be set this week with all the separate dinners.
Sat
Pan Glazed Tofu with Thai Red Curry Sauce- AYIAVK
with steamed gingered kale and brown rice for me
Bocca burgers and fries for DH
Sun
homemade pizza- I use the recipe from Argentine Black Bean Flatbread with Chimichurri Drizzle for DH's dough and Eating Well's whole wheat dough for me
and my first attempt at homemade sprout bread- recipe from sproutpeople.com
Mon
Curried Black-Eyed Peas with Eggplant- The Curry Book- for me
Baked Ziti Goes Southwest for DH
Tues
??
Wed
spaghetti- Salsa del Sol for the sauce- cl
salad
Thur
tacos
and now I'm back to planning lunches- I think that I'll have salads with lots of veggies this week and hopefully some sprout bread! DH likes leftovers and he should be set this week with all the separate dinners.
Sunday, December 28, 2008
Menu for the week of 12/28
Sun
leftovers
Mon
black beans (Columbia Restaurant recipe)
rice
salad
Tues
Bhangra Burrito with chickpea-potato curry and spinach- rebar
recipe follows- I really love this! It reminds me a bit of a samosa but baked not fried.
Wed
still planning a New Year's Eve feast
Thur
black-eyed peas
Hopping John
mustard greens
cornbread
Bhangra Burrito
with chickpea-potato curry and spinach
rebar
yield: 6 burritos
"Unconventional burrito fillings are inevitable in the world of cultural food fusion. In this recipe, the corss-cultural mix makes perfect sense- the filling is pure Indian and the Mexican tortilla that wraps up the curry is a close cousin to the chapathi. The outcome is delicious and makes an ideal lunch or dinner entree. Serve with mint-mango chutney and steamed basmati rice."
4 garlic cloves
1 oz (30 g) ginger, peeled
1 jalapeno pepper, with seeds
1 red pepper, seeded
6 Roma tomatoes
3 tablespoons (30 ml) vegetable oil
1 medium onion, diced
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) toasted and ground cumin
1 teaspoon (5 ml) toasted and ground coriander
1 teaspoon (5 ml) sweet paprika
1/4 teaspoon (1.2 ml) tumeric
1/2 teasoon (5 ml) cracked pepper
1 x 19 fl oz (540 ml) can chickpeas
2 lbs (900 g) red potatoes, 1/2" dice
1/2 bunch cilantro, stemmed and chopped
1 bunch spinach, washed, stemmed and sliced into 1/2" thick ribbons
Roughly chop garlic, ginger, jalapeno, red pepper and tomatoes. Place in a food processor and pulse to form a coarse puree. Heat 2 tablespoons oil in a large saucepan over medium heat and suate onion with 1/2 teasoon salt until translucent. Stir in cumin, coriander, paprika, turmeric and pepper and continue to saute to cook the spices. Add the vegetable puree and simmer gently 5-10 minutes. Add chickpeas and cook a further 10 minutes to heat through. Set aside.
Meanwhile, pre-heat oven to 350F. Toss diced potatoes with remaining 1 tablespoon oil and 1/2 teaspoon salt. Spread out on a parchment-lined baking sheet and roast until lightly golden and soft, about 15-20 minutes. Toss the chick pea mixture with roasted potatoes and chopped cilantro. Season to taste.
To roll, lay a tortilla and spread 1 cup spinach ribbons topped with 1 cup chick pea curry across the middle of the tortilla. Roll it up into a cylinder and place seam-side down in a lightly oiled baking dish. Repeat with remaining filling, cover with foil and bake 30 minutes to heat through. Serve hot with chutney and rice.
leftovers
Mon
black beans (Columbia Restaurant recipe)
rice
salad
Tues
Bhangra Burrito with chickpea-potato curry and spinach- rebar
recipe follows- I really love this! It reminds me a bit of a samosa but baked not fried.
Wed
still planning a New Year's Eve feast
Thur
black-eyed peas
Hopping John
mustard greens
cornbread
Bhangra Burrito
with chickpea-potato curry and spinach
rebar
yield: 6 burritos
"Unconventional burrito fillings are inevitable in the world of cultural food fusion. In this recipe, the corss-cultural mix makes perfect sense- the filling is pure Indian and the Mexican tortilla that wraps up the curry is a close cousin to the chapathi. The outcome is delicious and makes an ideal lunch or dinner entree. Serve with mint-mango chutney and steamed basmati rice."
4 garlic cloves
1 oz (30 g) ginger, peeled
1 jalapeno pepper, with seeds
1 red pepper, seeded
6 Roma tomatoes
3 tablespoons (30 ml) vegetable oil
1 medium onion, diced
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) toasted and ground cumin
1 teaspoon (5 ml) toasted and ground coriander
1 teaspoon (5 ml) sweet paprika
1/4 teaspoon (1.2 ml) tumeric
1/2 teasoon (5 ml) cracked pepper
1 x 19 fl oz (540 ml) can chickpeas
2 lbs (900 g) red potatoes, 1/2" dice
1/2 bunch cilantro, stemmed and chopped
1 bunch spinach, washed, stemmed and sliced into 1/2" thick ribbons
Roughly chop garlic, ginger, jalapeno, red pepper and tomatoes. Place in a food processor and pulse to form a coarse puree. Heat 2 tablespoons oil in a large saucepan over medium heat and suate onion with 1/2 teasoon salt until translucent. Stir in cumin, coriander, paprika, turmeric and pepper and continue to saute to cook the spices. Add the vegetable puree and simmer gently 5-10 minutes. Add chickpeas and cook a further 10 minutes to heat through. Set aside.
Meanwhile, pre-heat oven to 350F. Toss diced potatoes with remaining 1 tablespoon oil and 1/2 teaspoon salt. Spread out on a parchment-lined baking sheet and roast until lightly golden and soft, about 15-20 minutes. Toss the chick pea mixture with roasted potatoes and chopped cilantro. Season to taste.
To roll, lay a tortilla and spread 1 cup spinach ribbons topped with 1 cup chick pea curry across the middle of the tortilla. Roll it up into a cylinder and place seam-side down in a lightly oiled baking dish. Repeat with remaining filling, cover with foil and bake 30 minutes to heat through. Serve hot with chutney and rice.
Monday, December 22, 2008
Menu for this week
Sunday
leftovers- Thai and Indian
Mon
Sesame noodles with Napa Cabbage- I've posted this before but will post below
steamed broccoli
Tues
paella
Wed- Fri
in laws
Sat
pizza
Sesame Noodles with Napa Cabbage
Adapted from Veg Times by Joe
http://desertculinary.blogspot.com/2005/05/sesame-noodles-with-napa-cabbage.html
he's got a great pic
(my adaptation is to triple the sauce- DH loves it- he's just a saucy guy!)
10 ounces whole wheat spaghetti or udon noodles
9 tablespoons natural peanut butter (I love the crunchy kind)
6 tablespoons toasted sesame oil
6 tablespoons soy sauce
6 tablespoons mirin
3 tablespoon rice vinegar
3 tablespoon granulated sugar
1 teaspoon crushed red pepper
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro.
In a large pot of boiling water, cook pasta according to the directions on the package.
In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper. Warm sauce over medium-low heat while the noodles cook.
Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage. Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.
Serve extra peanut sauce for steamed broccoli that goes so well with this dinner.
Makes about 4 servings.
Sunday
leftovers- Thai and Indian
Mon
Sesame noodles with Napa Cabbage- I've posted this before but will post below
steamed broccoli
Tues
paella
Wed- Fri
in laws
Sat
pizza
Sesame Noodles with Napa Cabbage
Adapted from Veg Times by Joe
http://desertculinary.blogspot.com/2005/05/sesame-noodles-with-napa-cabbage.html
he's got a great pic
(my adaptation is to triple the sauce- DH loves it- he's just a saucy guy!)
10 ounces whole wheat spaghetti or udon noodles
9 tablespoons natural peanut butter (I love the crunchy kind)
6 tablespoons toasted sesame oil
6 tablespoons soy sauce
6 tablespoons mirin
3 tablespoon rice vinegar
3 tablespoon granulated sugar
1 teaspoon crushed red pepper
4 cups shredded napa cabbage
1/4 cup chopped fresh cilantro.
In a large pot of boiling water, cook pasta according to the directions on the package.
In a small saucepan, whisk together peanut butter, sesame oil, soy sauce, mirin, rice vinegar, sugar and crushed red pepper. Warm sauce over medium-low heat while the noodles cook.
Place cabbage in a colander in the sink - when the noodles are ready, drain them over the cabbage so the hot water can wilt the cabbage. Place the noodles and cabbage in a large bowl, add warmed peanut sauce and toss well to coat. Sprinkle each plate with a portion of the chopped cilantro before serving.
Serve extra peanut sauce for steamed broccoli that goes so well with this dinner.
Makes about 4 servings.
Sunday, January 27, 2008
Menu for the week of 1/27
Sun
tacos
Mon
black beans and rice- the black beans were made on Sunday using a recipe from the Columbia Restaurant Cookbook
salad
Tues
leftover Potatoes and Chard with Green Curry Sauce- we'll see how this dish freezes
Wed
Wilted Red Cabbage Salad with Tangerines and Almonds-from the Wine Lovers Cookbook- this is only if I get my report cards written- most likely I'll make this next week and we'll just have take out tonight
Thurs
leftover Peas and Rice from CL
tacos
Mon
black beans and rice- the black beans were made on Sunday using a recipe from the Columbia Restaurant Cookbook
salad
Tues
leftover Potatoes and Chard with Green Curry Sauce- we'll see how this dish freezes
Wed
Wilted Red Cabbage Salad with Tangerines and Almonds-from the Wine Lovers Cookbook- this is only if I get my report cards written- most likely I'll make this next week and we'll just have take out tonight
Thurs
leftover Peas and Rice from CL
Monday, January 21, 2008
Menu for the week of 1/20
Sun
Black Bean Soup with Chile, Coconut Milk, and Lime- for lunch on Tues
dinner out
Mon
Singapore Curry Noodles- The Curry Book- caught my eye last week
Tues
New Orleans Red Beans and Rice- AYIAVK using Rancho Gordo's Rio Zape beans
kale
Wed
take out Chinese
Thurs
pasta for DH
large salad for me
Black Bean Soup with Chile, Coconut Milk, and Lime- for lunch on Tues
dinner out
Mon
Singapore Curry Noodles- The Curry Book- caught my eye last week
Tues
New Orleans Red Beans and Rice- AYIAVK using Rancho Gordo's Rio Zape beans
kale
Wed
take out Chinese
Thurs
pasta for DH
large salad for me
Sunday, January 13, 2008
Menu for the week of 1/13
Sunday
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK- made with Rancho Gordo's Anasazi beans
cornbread- I love the whole wheat recipe from veganlunchbox.com
steamed kale
Tuesday
Vegetable Ravioli with Toasted Walnuts in Curry Cream Sauce- The Curry Book
broccoli
salad
Wednesday
Rice and Peas- Jan/Feb 08 CL
buschetta- from Maria Canora's Tuscan cooking class- I took a class from her last night at the winery where I work during the summers- excellent class and excellent food!
Thursday
tacos- DH likes Lightlife taco filling
I'll make mine with chopped romaine, cherry tomatoes, onion, and maybe try a new cheese sauce from The Ultimate Uncheese Cookbook
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK- made with Rancho Gordo's Anasazi beans
cornbread- I love the whole wheat recipe from veganlunchbox.com
steamed kale
Tuesday
Vegetable Ravioli with Toasted Walnuts in Curry Cream Sauce- The Curry Book
broccoli
salad
Wednesday
Rice and Peas- Jan/Feb 08 CL
buschetta- from Maria Canora's Tuscan cooking class- I took a class from her last night at the winery where I work during the summers- excellent class and excellent food!
Thursday
tacos- DH likes Lightlife taco filling
I'll make mine with chopped romaine, cherry tomatoes, onion, and maybe try a new cheese sauce from The Ultimate Uncheese Cookbook
Saturday, June 23, 2007
This week's menus and CSA recipes
I had thought to post weekly menus and decided to well, do it! I liked the way I used the tortillas and eggs for two meals. My mom introduced me to a foodtv show by Robin Miller (I think) that emphasizes making extra of some things to use later in the week.
Sun- Tacos- mine was all veggie, no cheese. DH likes fake taco meat in his.
Mon- take out Chinese- I had mu shi veggies with no egg and DH had the chef's special chicken.
Tues- Spanish omelet- A Year in a Vegetarian Kitchen I made double the filling and served mine over kale (no egg). Also served a side dish of green beans steamed and then seasoned with garlic.
Wed- lunch was the pea salad and a friend made cantalope soup. DH had leftover Spanish omelet.
Thurs- Mexican Eggs- Real Simple- I left out the egg and served chopped romaine and tomatoes over my tortilla spread with veggie refried beans. DH had the eggs and sprinkled some cheese over his.
In my CSA box that made for delightful breakfasts and lunches as well as dinners- radishes, beets, spinach, red leaf lettuce, zucchini, yellow squash, onions, peas, green beans, and the most delicious apricots! So far I am very very happy with my csa experience. I bought a half share and the amount is just right for me and the bit that DH will eat. There has been variety and the quality is excellent. Marge is wonderful and her veggies and fruit are grown chemical free. I have had 4 boxes and can't wait til 10 am today when I go pick up my fifth. I finished reading Animal, Vegetable, Miracle yesterday and loved it. I started thinking about eating locally- this has been the buzz lately. I agree with trying to support local farmers especially those that are organic or chemical free but I also believe in trade. We are lucky to have Florida and California to grow veggies and fruits over a long growing season. I would definitely pass on those nasty winter tomatoes (I love eating the tomatoes and strawberries when I visit my mom in FL in the spring!!) but I do love my kale even when its not in season here. And I love my coffee and tea. I am so happy to have discovered Marge and her chemical free farm. There are two large farms near me that include pick your own but they are not organic. I think I have decided to eat locally as much as possible esp with the veggies- they do taste soooooo much better, but I will not limit my diet to 100 miles.
recipes using CSA veggies
sliced tomato with a light sprinkle of Penzey's Fox Point Seasoning
Pea Salad- foodwishes.com
Spanish Omelet- A Year in a Vegetarian Kitchen
Garlicky Green Beans
Red Leaf Salad with Apricots
Spinach Salad
tacos- veggie version
Mexican Eggs- Real Simple- my veggie version
Zucchini Coins- Vegetarian Cooking for Everyone
Chickpea and Spinach Curry- Vegan with a Vegeance
beets- saving and hoping for more to can using an Alton Brown recipe
Sun- Tacos- mine was all veggie, no cheese. DH likes fake taco meat in his.
Mon- take out Chinese- I had mu shi veggies with no egg and DH had the chef's special chicken.
Tues- Spanish omelet- A Year in a Vegetarian Kitchen I made double the filling and served mine over kale (no egg). Also served a side dish of green beans steamed and then seasoned with garlic.
Wed- lunch was the pea salad and a friend made cantalope soup. DH had leftover Spanish omelet.
Thurs- Mexican Eggs- Real Simple- I left out the egg and served chopped romaine and tomatoes over my tortilla spread with veggie refried beans. DH had the eggs and sprinkled some cheese over his.
In my CSA box that made for delightful breakfasts and lunches as well as dinners- radishes, beets, spinach, red leaf lettuce, zucchini, yellow squash, onions, peas, green beans, and the most delicious apricots! So far I am very very happy with my csa experience. I bought a half share and the amount is just right for me and the bit that DH will eat. There has been variety and the quality is excellent. Marge is wonderful and her veggies and fruit are grown chemical free. I have had 4 boxes and can't wait til 10 am today when I go pick up my fifth. I finished reading Animal, Vegetable, Miracle yesterday and loved it. I started thinking about eating locally- this has been the buzz lately. I agree with trying to support local farmers especially those that are organic or chemical free but I also believe in trade. We are lucky to have Florida and California to grow veggies and fruits over a long growing season. I would definitely pass on those nasty winter tomatoes (I love eating the tomatoes and strawberries when I visit my mom in FL in the spring!!) but I do love my kale even when its not in season here. And I love my coffee and tea. I am so happy to have discovered Marge and her chemical free farm. There are two large farms near me that include pick your own but they are not organic. I think I have decided to eat locally as much as possible esp with the veggies- they do taste soooooo much better, but I will not limit my diet to 100 miles.
recipes using CSA veggies
sliced tomato with a light sprinkle of Penzey's Fox Point Seasoning
Pea Salad- foodwishes.com
Spanish Omelet- A Year in a Vegetarian Kitchen
Garlicky Green Beans
Red Leaf Salad with Apricots
Spinach Salad
tacos- veggie version
Mexican Eggs- Real Simple- my veggie version
Zucchini Coins- Vegetarian Cooking for Everyone
Chickpea and Spinach Curry- Vegan with a Vegeance
beets- saving and hoping for more to can using an Alton Brown recipe
Thursday, February 1, 2007
A week's menu that worked...
I decided to post this week's menu- it worked so well and tasted so great. And my memory, well, there we are.
Sunday
Nachos- reg cheese for DH
- Unprocessed Cheez Spread from the Ultimate Uncheese Cookbook for me
also topped with black beans, chopped tomatoes, and chopped romaine lettuce
I made enough black beans for tonight and for Tuesday's black beans and rice.
Monday
Spinach Chickpea Curry- Vegan with a Vegeance
Salad
Grilled lamb
Tuesday
Black beans and rice
Salad
Steamed kale (I mixed it in my bowl of black beans and rice)
Wednesday
Ginger Roasted Winter Veggies- Vegan with a Vegeance
Leftover curry served over leftover steamed greens
Salad with leftover cheez spread as the salad dressing
Steamed broccoli
Grilled smoked pork chops- DH grills them in the George Foreman grill with a bit of olive oil and a sprinkle of salt and pepper
Thursday
Pasta with marinara sauce- spaghetti for DH and whole wheat elbows for me
Salad
5 flamingos- everything worked out great and tasted even better. I made extra black beans from scratch on sunday for the nachos and then had it easy for tuesdays black beans and rice. I also made a large batch of brown rice for the leftover chinese that I then used for the black beans and rice. I also had just enough curry and leftover greens so that I could spend my time making the new Roasted Winter Veggie menu.
Sunday
Nachos- reg cheese for DH
- Unprocessed Cheez Spread from the Ultimate Uncheese Cookbook for me
also topped with black beans, chopped tomatoes, and chopped romaine lettuce
I made enough black beans for tonight and for Tuesday's black beans and rice.
Monday
Spinach Chickpea Curry- Vegan with a Vegeance
Salad
Grilled lamb
Tuesday
Black beans and rice
Salad
Steamed kale (I mixed it in my bowl of black beans and rice)
Wednesday
Ginger Roasted Winter Veggies- Vegan with a Vegeance
Leftover curry served over leftover steamed greens
Salad with leftover cheez spread as the salad dressing
Steamed broccoli
Grilled smoked pork chops- DH grills them in the George Foreman grill with a bit of olive oil and a sprinkle of salt and pepper
Thursday
Pasta with marinara sauce- spaghetti for DH and whole wheat elbows for me
Salad
5 flamingos- everything worked out great and tasted even better. I made extra black beans from scratch on sunday for the nachos and then had it easy for tuesdays black beans and rice. I also made a large batch of brown rice for the leftover chinese that I then used for the black beans and rice. I also had just enough curry and leftover greens so that I could spend my time making the new Roasted Winter Veggie menu.
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