What's for dinner this week? Nothing too fancy, but at least I have some plans.
vegetable stir fry with home-made sauce*
*sauce consists of me putting dashes and spoonfuls of stuff in a bowl until it tastes good. ingredients include: soy sauce, sesame oil, sesame seeds, fish sauce, rice wine vinegar, red curry paste, Siracha and cashews. Start slow and taste as you go. You can always add more fish sauce but once you add too much you can't take it out!
frittata with potatoes and leeks
black bean soup!!!!!
I have been putting heaping spoonfuls of wild rice in my individual servings of this sauce to make it even better.
pork chops with cauliflower/potato puree (this will be an experiment)
turkey, pesto panini with sweet potato fries
Have a delicious week.
Showing posts with label weekly menu. Show all posts
Showing posts with label weekly menu. Show all posts
Tuesday, November 13, 2012
Monday, October 1, 2012
Weekly Menu: The first week of October!
Leaves are changing and the weather is getting slightly cooler. Squash by the truckload are showing up at farmer's markets and at the groceries... My neighbors brought a cute bucket of pears over from their tree!
Here's the weekly menu for the first week of October (can you believe it?!) Happy Fall!
crock pot pulled pork... for tacos and leftovers for sandwiches. still need a recipe for this one, do you have any suggestions?
roasted spaghetti squash with salad
roasted beet salad
pizza with mozzarella, tomato, basil and mushrooms.
homemade pizza sauce (have I ever shared this before?):
1 can crushed tomatoes
1-2 cloves garlic
1/4 C chopped onion
1 T red pepper flakes
salt and pepper
other seasoning such as basil, oregano, etc.
olive oil
heat olive oil over medium heat, add onions and garlic, cook for about two minutes.
add tomatoes and seasoning(s).
stir.
cover and let simmer on low heat for about 30 minutes.
this recipe freezes well for your next batch of pizza if you don't use it all!
Here's the weekly menu for the first week of October (can you believe it?!) Happy Fall!
crock pot pulled pork... for tacos and leftovers for sandwiches. still need a recipe for this one, do you have any suggestions?
roasted spaghetti squash with salad
roasted beet salad
pizza with mozzarella, tomato, basil and mushrooms.
homemade pizza sauce (have I ever shared this before?):
1 can crushed tomatoes
1-2 cloves garlic
1/4 C chopped onion
1 T red pepper flakes
salt and pepper
other seasoning such as basil, oregano, etc.
olive oil
heat olive oil over medium heat, add onions and garlic, cook for about two minutes.
add tomatoes and seasoning(s).
stir.
cover and let simmer on low heat for about 30 minutes.
this recipe freezes well for your next batch of pizza if you don't use it all!
Monday, September 24, 2012
Weekly Menu
With a special out of town visitor (potential cooking adventures there... it's CARA!), a ladies night planned, and a husband in tech week for a local theatre production, and general craziness this week's menu includes... LEFTOVERS and flexibility! I didn't want to plan too much in case Cara and I do some fun cooking. Sometimes you have to plan to have no plan! Have a great week everyone.
Leftover pasta salad from last week.
Butternut squash soup (recipe coming Tuesday).
Leftover Thai if Ryan doesn't eat it for lunch!! (drunken noodles and ginger chicken from Thai Flavors)
Leftover pasta salad from last week.
Frittata or maybe a quiche if I can find time to make the crust recipe my friend Faith sent me...
P.S. I got a nice bag of garlic from New City Market. I have been consistently underwhelmed by the garlic selection at Hy-Vee and Dahl's. Lots of tiny cloves hidden in the core and dry brittle, like it's been on the shelf forever. New City had a pound bag of garlic for $6.
P.S. I got a nice bag of garlic from New City Market. I have been consistently underwhelmed by the garlic selection at Hy-Vee and Dahl's. Lots of tiny cloves hidden in the core and dry brittle, like it's been on the shelf forever. New City had a pound bag of garlic for $6.
 |
| look at this perfect, beautiful garlic!! |
Monday, September 17, 2012
Weekly Menu! September 17-23
Whew! Here it is. The state of this weekly menu reflects the state of my mind as school is keeping me SO busy right now. I like being busy, but WOAH. I still need to eat! Who knows if any of these plans will actually take place, a few of last week's did not.
Here's a Kitchen Table Friend confession: I have been lacking inspiration a little lately which bums me out, so any suggestions or words or encouragement are welcome, friends!!
As I write this, Ryan is making a delicious meal for us:
pineapple, cashew fried rice with chicken and thai coconut shrimp soup! It smells very good.
tomorrow I'll make: pork chops with a tortellini salad (I was inspired by the recipe I posted last week, but when it came down to making it I went on my own...)
combine in a bowl:
1 package tortellini, cooked to package directions
1/2 C grated parmesan cheese
about a pint of grape tomatoes, halved
chopped red onion or green onion or both!
sliced kalamata olived
basil
spinach, chopped
chickpeas
basalmic dressing
and the plan for the rest of the week...
the famous fish tacos!!
a roasted beets, goat cheese, walnuts and wild rice salad with spinach (I've been waiting for time to roast these beets for over a week now.. more importantly I want to eat them!!)
Here's a Kitchen Table Friend confession: I have been lacking inspiration a little lately which bums me out, so any suggestions or words or encouragement are welcome, friends!!
As I write this, Ryan is making a delicious meal for us:
pineapple, cashew fried rice with chicken and thai coconut shrimp soup! It smells very good.
tomorrow I'll make: pork chops with a tortellini salad (I was inspired by the recipe I posted last week, but when it came down to making it I went on my own...)
combine in a bowl:
1 package tortellini, cooked to package directions
1/2 C grated parmesan cheese
about a pint of grape tomatoes, halved
chopped red onion or green onion or both!
sliced kalamata olived
basil
spinach, chopped
chickpeas
basalmic dressing
and the plan for the rest of the week...
the famous fish tacos!!
a roasted beets, goat cheese, walnuts and wild rice salad with spinach (I've been waiting for time to roast these beets for over a week now.. more importantly I want to eat them!!)
Tuesday, September 4, 2012
Weekly Menu: First Week of September
I survived the first week of school. I realized that during the many getting to know you, introduce yourself activities that I participated in during those first days of class, I always introduced myself by mentioning something about food.
What is a great book you read this summer? The Sharper your Knife, the Less You Cry
What do you like to read? Cooking Memoirs and Food magazines.
I made a coat of arms, on which in the "something I am good at" section, I drew my beloved chef's knife, a tomato, a pepper mill and a skillet.
What was a highlight of your summer break? Cooking in a professional kitchen.
If you read the "about us" section on this blog you'll notice that I stated that I don't like the term foodie. To me, it sounds pretentious. . I like the experience of making and of course eating it. Some people are really into golf, or star wars or flower gardening. I really like all aspects of food. So fine, you can call me a foodie if you want to... or maybe a gourmande...
Now that's out of the way, here's the weekly menu:
tortellini pasta salad with zucchini fries
sausage and pepper empanadas* (we are on an empanada kick!!) with salad
squash, quinoa and walnut salad
frittata with spinach, tomatoes and cheese
lentil salad with baked fish
* I have a note that says "make extra empanadas"! They are nice to take for quick lunches, or even heat up for a hearty snack.
I bought an eggplant for experimentation. I'm not a huge fan of eggplant, but am coming around to liking it... so hopefully I will have time to do something with that!
What is a great book you read this summer? The Sharper your Knife, the Less You Cry
What do you like to read? Cooking Memoirs and Food magazines.
I made a coat of arms, on which in the "something I am good at" section, I drew my beloved chef's knife, a tomato, a pepper mill and a skillet.
What was a highlight of your summer break? Cooking in a professional kitchen.
If you read the "about us" section on this blog you'll notice that I stated that I don't like the term foodie. To me, it sounds pretentious. . I like the experience of making and of course eating it. Some people are really into golf, or star wars or flower gardening. I really like all aspects of food. So fine, you can call me a foodie if you want to... or maybe a gourmande...
Now that's out of the way, here's the weekly menu:
tortellini pasta salad with zucchini fries
sausage and pepper empanadas* (we are on an empanada kick!!) with salad
squash, quinoa and walnut salad
frittata with spinach, tomatoes and cheese
lentil salad with baked fish
* I have a note that says "make extra empanadas"! They are nice to take for quick lunches, or even heat up for a hearty snack.
I bought an eggplant for experimentation. I'm not a huge fan of eggplant, but am coming around to liking it... so hopefully I will have time to do something with that!
Monday, August 27, 2012
Back to School Menu
I go back to school today. That means I need to be more organized when it comes to cooking ad eating. It's been a blissful summer of cooking on a whim with local or garden ingredients. However, I won't have that luxury when I have school work looming (which I'm very excited to get back to BTW!). So here it is... a weekly menu!!
I flipped through the growing pile of food magazines on the coffee table and this is what I came up with. Yum!
gnocchi with pesto, tomatoes and bacon and green beans
black bean and wild rice burritos
pesto chicken burgers (from Martha Stewart Everyday Food issue 94) and corn salad with red onion and tomatoes (from bon appetit magazine)
BLTs!
grilled pork and mushroom skewers with basil sauce (from Weber's grilling book) and a salad
Have a great and tasty week!!
I flipped through the growing pile of food magazines on the coffee table and this is what I came up with. Yum!
gnocchi with pesto, tomatoes and bacon and green beans
black bean and wild rice burritos
pesto chicken burgers (from Martha Stewart Everyday Food issue 94) and corn salad with red onion and tomatoes (from bon appetit magazine)
BLTs!
grilled pork and mushroom skewers with basil sauce (from Weber's grilling book) and a salad
Have a great and tasty week!!
Monday, June 18, 2012
Weekly Menu June 18-23 and a recipe for hummus
Recently, we have been enjoying salad from our crop of arugula, spinach and mixed lettuces on the side of most meals, and often I take a little salad to work for lunch.
As I anxiously await the arrival of the rest of our garden produce, this week I tried to utilize some pantry items to keep our grocery bill low. When I searched through the pantry, I found several cans of beans and tomato products as well as a variety of grains.
barley salad with (canned) tomatoes and basil
Ryan's chili (it's not chili weather, but it just sounded good to both of us!)
black bean burritos with wild rice
quinoa veggie bowl (mushrooms, onions, peppers)
rice with spinach lemon and dill from Vegetarian Cooking for Everyone
update! here is the recipe for black bean burgers I used. When I was searching for inspiration to make my own recipe, I found one that looked delicious. It was really good, kinda spicy, and my only note is that I would omit the cinnamon though Ryan liked it alot. It was too hot for the red potato fries so we had a salad. :)
I also found half a bag of dried chickpeas when looking through the pantry and used it to make dinner last night, and a batch of hummus. The recipe for hummus follows:
Classic Hummus Bi Tahini
adapted from Bean by Bean by Crescent Dragonwagon
The author gives many methods and instructions for soaking the beans prior to use. I used the quick soaking method which involved covering the dried chickpeas with about 1 inch of water and bringing them to a boil for 5 minutes. Then I let them rest with the lid on and the heat off for about 90 minutes.
3 cups chickpeas (or two 15 oz. cans) cooked chickpeas, drained, plus 1/4 C liquid reserved (I didn't reserve the leftover soaking liquid so I added plain water to my mixture until it reached the consistency I liked.)
3 Tablespoons tahini
2 Tablespoons olive oil (I actually forgot to add this ingredient and the hummus is fine, but would probably be more creamy with the oil. Perhaps I'll go stir some in now.)
4 cloves garlic, peeled and quartered
juice of 1-2 lemons to taste
salt and pepper
1 teaspoon paprika, toasted
combine all ingredients in a food processor and pulse until very smooth.
add water if necessary to reach desired consistency.
taste for seasoning and add salt, pepper, or lemon juice as needed.
Perfect for snacking, or for a nice lunch wrap! Spread hummus on a tortilla and add fresh veggies. Done!
As I anxiously await the arrival of the rest of our garden produce, this week I tried to utilize some pantry items to keep our grocery bill low. When I searched through the pantry, I found several cans of beans and tomato products as well as a variety of grains.
barley salad with (canned) tomatoes and basil
Ryan's chili (it's not chili weather, but it just sounded good to both of us!)
black bean burritos with wild rice
quinoa veggie bowl (mushrooms, onions, peppers)
rice with spinach lemon and dill from Vegetarian Cooking for Everyone
update! here is the recipe for black bean burgers I used. When I was searching for inspiration to make my own recipe, I found one that looked delicious. It was really good, kinda spicy, and my only note is that I would omit the cinnamon though Ryan liked it alot. It was too hot for the red potato fries so we had a salad. :)
I also found half a bag of dried chickpeas when looking through the pantry and used it to make dinner last night, and a batch of hummus. The recipe for hummus follows:
Classic Hummus Bi Tahini
adapted from Bean by Bean by Crescent Dragonwagon
The author gives many methods and instructions for soaking the beans prior to use. I used the quick soaking method which involved covering the dried chickpeas with about 1 inch of water and bringing them to a boil for 5 minutes. Then I let them rest with the lid on and the heat off for about 90 minutes.
3 cups chickpeas (or two 15 oz. cans) cooked chickpeas, drained, plus 1/4 C liquid reserved (I didn't reserve the leftover soaking liquid so I added plain water to my mixture until it reached the consistency I liked.)
3 Tablespoons tahini
2 Tablespoons olive oil (I actually forgot to add this ingredient and the hummus is fine, but would probably be more creamy with the oil. Perhaps I'll go stir some in now.)
4 cloves garlic, peeled and quartered
juice of 1-2 lemons to taste
salt and pepper
1 teaspoon paprika, toasted
combine all ingredients in a food processor and pulse until very smooth.
add water if necessary to reach desired consistency.
taste for seasoning and add salt, pepper, or lemon juice as needed.
Perfect for snacking, or for a nice lunch wrap! Spread hummus on a tortilla and add fresh veggies. Done!
Monday, June 11, 2012
I'm Back with a Weekly Menu
I think I'm finally recovered from the jetlaggy weekend induced by my long vacation and long journey home from France. I have much to share about the food and my adventure with Kelsy at Un Jour Un Chef. But for now, let's get back to basics while I clear my thoughts and take some time to write some nice posts worthy of the amazing time I've had. It'll be worth the wait.
It's finally summer and I'm starting to let the available produce from my garden and farmer's market finds as well as the desire to avoid heating up the house with roasting and baking drive my menu...
I've only planned for three nights since somehow Ry and I have found ourselves busy yet again with summer class and tickets to Billy Elliot, and our own theater volunteer projects. We may have to eat on the go, or hopefully grab some leftovers.
Homemade pizza! Featuring homegrown arugula!!
Veggie Kabobs with a yogurt/dill mint sauce. I love how inexpensive fresh herbs are at the farmer market...! They give way to all kind of experiments for me.
Roasted Chicken with potatoes. Yes, I just said I didn't want to heat up the house by roasting things, but my Father in law is likely to be dining with us to help Ryan finish a home improvement project and I like to thank him by making a delicious dinner.
AND I realized that I never posted about my roasted chicken... so here it is just a few weeks later than promised... I am on summer vacation after all. :) Click the "read more" link below...
It's finally summer and I'm starting to let the available produce from my garden and farmer's market finds as well as the desire to avoid heating up the house with roasting and baking drive my menu...
I've only planned for three nights since somehow Ry and I have found ourselves busy yet again with summer class and tickets to Billy Elliot, and our own theater volunteer projects. We may have to eat on the go, or hopefully grab some leftovers.
Homemade pizza! Featuring homegrown arugula!!
Veggie Kabobs with a yogurt/dill mint sauce. I love how inexpensive fresh herbs are at the farmer market...! They give way to all kind of experiments for me.
Roasted Chicken with potatoes. Yes, I just said I didn't want to heat up the house by roasting things, but my Father in law is likely to be dining with us to help Ryan finish a home improvement project and I like to thank him by making a delicious dinner.
AND I realized that I never posted about my roasted chicken... so here it is just a few weeks later than promised... I am on summer vacation after all. :) Click the "read more" link below...
Monday, May 14, 2012
Weekly Menu: May 14-18
Hello Kitchen Table Friends!
I made it through my 3rd semester of graduate school!!!
This week's menu is a little short... but that's because Tuesday and Wednesday's meals are yet to be determined, because they will be a collaboration between Cara and I! I hope we will be able to report jointly about what we made while she's visiting Iowa.
I anticipate there is going to be a lot of collaborative, and excited blogging in the next couple of weeks... I am heading to France in a little over a week to see two of my favorite girlfriends. Stay tuned for my aventures de la cuisine Francais.
Here's what I do have planned...
new recipe: creamy lemon pasta with spinach and tomatoes
I decided I was going to teach myself how to roast a chicken... and there was a recipe in the May issue of Bon Appetit which sounded like a good one to start with. Roast Chicken with Rosemary, Lemon & Honey
'll accompany it with some roast yukon golds.
I'm hoping we can eat that roast chicken for a couple of days at least so am planning to make some sandwiches too.
I made it through my 3rd semester of graduate school!!!
This week's menu is a little short... but that's because Tuesday and Wednesday's meals are yet to be determined, because they will be a collaboration between Cara and I! I hope we will be able to report jointly about what we made while she's visiting Iowa.
I anticipate there is going to be a lot of collaborative, and excited blogging in the next couple of weeks... I am heading to France in a little over a week to see two of my favorite girlfriends. Stay tuned for my aventures de la cuisine Francais.
Here's what I do have planned...
new recipe: creamy lemon pasta with spinach and tomatoes
I decided I was going to teach myself how to roast a chicken... and there was a recipe in the May issue of Bon Appetit which sounded like a good one to start with. Roast Chicken with Rosemary, Lemon & Honey
'll accompany it with some roast yukon golds.
I'm hoping we can eat that roast chicken for a couple of days at least so am planning to make some sandwiches too.
Monday, May 7, 2012
Weekly Menu: Finals Week
My weekly menu is rather uninspired. Though you will see there are a few things I've never had on the blog before. I just picked the first things that came to mind. It's finals week so I'm happy I created a menu and had the opportunity to shop at all! This blog is about the real life cooking and eating adventures of a graduate student, a part time museum program presenter, a wife, a friend and a cat owner. In other words, I have a lot of obligations but I still have to eat! This blog reflects the wonderful fancy meals I prepare and the not so fancy ones too. So here it is!
P.S. I have lots of things to write about once I'm done with final exams and papers!
veggie quinoa bowl (3rd week running... this is quickly becoming a new go-to meal. asparagus price went up so it will probably include peppers and green beans)
black bean burritos with brown rice and cheese!
wild rice salad with pears, apples and blue cheese: this recipe comes from a church cookbook my Grandma gave me some years ago. While recipes from sources like these can be, in a word, interesting (more on that another time) this is a solid and tasty quick recipe. I included it below.
Ryan's Pick of the Week: Ryan's tuna salad. I also included the recipe below, from our blue binder.
Leftovers and sandwiches and cereal will also be eaten this week along with Cara's delightful avocado and pea soup for lunch (also 3rd week running... it is convenient to make a batch to eat and save the rest for lunch the next day!).
Ryan's Recipe for Tuna Salad
Adapted from an allrecipes recipe.
This is a lot for two people, but we like to have the leftovers!
ingredients:
20 oz canned tuna, drained
5 Tbsp Mayo/Miracle Whip (more or less til mixture reaches desired texture)
3 Tbsp grated parmesan
1.5 Tbsp relish
1/4 onion, diced
1 celery stalk, diced
1 tsp curry powder
3 tsp dill
"a shake" of garlic powder
mix all ingredients. serve on whole wheat bread or bun. refrigerate the leftovers!
church cookbook wild rice salad with blue cheese, pears and apples
ingredients:
1 C wild rice (served warm)
1 pear, cored and cubed
1 apple, cored and cubed
1/4 toasted, chopped almonds
2 oz. blue cheese
1/3 C dried cranberries
8 C salad greens (I would just eyeball a handful or so per person when serving)
olive oil and red wine vinegar vinaigrette
Cook the rice while you prep the other ingredients. Toss salad greens with dressing. Mix rice, fruit, cheese, nuts and cranberries in a bowl. Add a scoop to the greens for serving, or mix everything together and serve that way.
I will probably add about 1/4 C chopped celery and sub walnuts for almonds, as I type it, that just sounds good. I will also make a 1/2 recipe as I remember that this recipe doesn't keep very well in a large portion.
P.S. I have lots of things to write about once I'm done with final exams and papers!
veggie quinoa bowl (3rd week running... this is quickly becoming a new go-to meal. asparagus price went up so it will probably include peppers and green beans)
black bean burritos with brown rice and cheese!
wild rice salad with pears, apples and blue cheese: this recipe comes from a church cookbook my Grandma gave me some years ago. While recipes from sources like these can be, in a word, interesting (more on that another time) this is a solid and tasty quick recipe. I included it below.
Ryan's Pick of the Week: Ryan's tuna salad. I also included the recipe below, from our blue binder.
Leftovers and sandwiches and cereal will also be eaten this week along with Cara's delightful avocado and pea soup for lunch (also 3rd week running... it is convenient to make a batch to eat and save the rest for lunch the next day!).
Ryan's Recipe for Tuna Salad
Adapted from an allrecipes recipe.
This is a lot for two people, but we like to have the leftovers!
ingredients:
20 oz canned tuna, drained
5 Tbsp Mayo/Miracle Whip (more or less til mixture reaches desired texture)
3 Tbsp grated parmesan
1.5 Tbsp relish
1/4 onion, diced
1 celery stalk, diced
1 tsp curry powder
3 tsp dill
"a shake" of garlic powder
mix all ingredients. serve on whole wheat bread or bun. refrigerate the leftovers!
church cookbook wild rice salad with blue cheese, pears and apples
ingredients:
1 C wild rice (served warm)
1 pear, cored and cubed
1 apple, cored and cubed
1/4 toasted, chopped almonds
2 oz. blue cheese
1/3 C dried cranberries
8 C salad greens (I would just eyeball a handful or so per person when serving)
olive oil and red wine vinegar vinaigrette
Cook the rice while you prep the other ingredients. Toss salad greens with dressing. Mix rice, fruit, cheese, nuts and cranberries in a bowl. Add a scoop to the greens for serving, or mix everything together and serve that way.
I will probably add about 1/4 C chopped celery and sub walnuts for almonds, as I type it, that just sounds good. I will also make a 1/2 recipe as I remember that this recipe doesn't keep very well in a large portion.
Monday, April 30, 2012
Weekly Menu: April 29-May 5
Wow! I can't believe I'm planning a menu for the end of April/first week of May!
In planning this week's menu, I went to our binder of favorite recipes. We keep it organized by type of dish (vegetarian, soup, desert, etc.) and protect the recipes torn from magazines or printed from the internet in plastic sheet protectors.
I'm not that great at keeping this updated as far as removing recipes we no longer consider favorites, or adding new favorites ones that have made it onto our table countless times (black bean and sweet potato burrito anyone?) but it's on my perpetual to-do list. Regardless, this book is a great place to look when I just don't know what to make this week. It always inspires me.
This week's menu includes two dishes that are designed for leftovers. Things are getting hectic as the end of my semester at school draws near (two weeks!!)
Ryan's Pick of the week: Ryan's chili
Awesome veggie lasagna (I think this was adapted from the back of the Creamette pasta box-- regardless of origin, the recipe follows)
Real Simple ravioli with apples and walnuts
Veggie quinoa bowl: there was an array of produce on my grocery list... I will let you know what makes it into the bowl this week!
Friday night: We are planning on dinner out at Proof!
Also, I borrowed my mom's juicer... adventures to follow.
Awesome Veggie Lasagna
ingredients:
cheese mixture:
15 oz. ricotta
2 C shredded mozzarella
1/2 C shredded parmesan
1/2 lb. frozen spinach (this is what I believe makes this veggie lasagna go from great to awesome)
salt and pepper
veggies (I encourage you to mix, match and get creative with this mix!):
1/2 C green pepper, diced
1/2 C onion, diced
1/2 zucchini, sliced in small rounds
1/2-1 C frozen corn
1/2 box of whole wheat lasagna noodles
26 ounces of your favorite tomato sauce
thaw the spinach by placing in the fridge a few hours prior or for a few minutes in the microwave.
preheat oven to 375.
bring water to a boil for lasagna noodles, cook according to package directions.
meanwhile, assemble cheese mixture in a bowl and prep veggies. mix your vegetables in a separate bowl from the cheese and prepare for assembling the lasagna!
when noodles are done, in a 9x13 pan, spread a layer of sauce, then noodles, cheese and vegetables. repeat until ingredients are gone!
cover with foil and bake for 30-50 minutes.
In planning this week's menu, I went to our binder of favorite recipes. We keep it organized by type of dish (vegetarian, soup, desert, etc.) and protect the recipes torn from magazines or printed from the internet in plastic sheet protectors.
I'm not that great at keeping this updated as far as removing recipes we no longer consider favorites, or adding new favorites ones that have made it onto our table countless times (black bean and sweet potato burrito anyone?) but it's on my perpetual to-do list. Regardless, this book is a great place to look when I just don't know what to make this week. It always inspires me.
This week's menu includes two dishes that are designed for leftovers. Things are getting hectic as the end of my semester at school draws near (two weeks!!)
Ryan's Pick of the week: Ryan's chili
Awesome veggie lasagna (I think this was adapted from the back of the Creamette pasta box-- regardless of origin, the recipe follows)
Real Simple ravioli with apples and walnuts
Veggie quinoa bowl: there was an array of produce on my grocery list... I will let you know what makes it into the bowl this week!
Friday night: We are planning on dinner out at Proof!
Also, I borrowed my mom's juicer... adventures to follow.
Awesome Veggie Lasagna
ingredients:
cheese mixture:
15 oz. ricotta
2 C shredded mozzarella
1/2 C shredded parmesan
1/2 lb. frozen spinach (this is what I believe makes this veggie lasagna go from great to awesome)
salt and pepper
veggies (I encourage you to mix, match and get creative with this mix!):
1/2 C green pepper, diced
1/2 C onion, diced
1/2 zucchini, sliced in small rounds
1/2-1 C frozen corn
1/2 box of whole wheat lasagna noodles
26 ounces of your favorite tomato sauce
thaw the spinach by placing in the fridge a few hours prior or for a few minutes in the microwave.
preheat oven to 375.
bring water to a boil for lasagna noodles, cook according to package directions.
meanwhile, assemble cheese mixture in a bowl and prep veggies. mix your vegetables in a separate bowl from the cheese and prepare for assembling the lasagna!
when noodles are done, in a 9x13 pan, spread a layer of sauce, then noodles, cheese and vegetables. repeat until ingredients are gone!
cover with foil and bake for 30-50 minutes.
Monday, April 23, 2012
Weekly Menu April 22-28
Some spring vegetables are starting to creep into the menu!!
quinoa with carrots, asparagus and spinach
frittata with asparagus and goat cheese
stacked enchilada
(it appears that this recipe is only available online now to subscribers of Taste of Home ) this dish has appeared here a few times now and is proving to be an easy to prep, tasty dish. I look forward to adding some things to make it better... but not this week.
pasta with the leftover cilantro pesto from Sunday and a salad
roasted chicken, red pepper and mozzarella panini with salad
note: I bought a rotisserie chicken to use in lunches and salads this week, and will use some for this sandwich. I have been doing this a lot lately and decided that one of my "as soon as this semester is over" cooking projects will be to roast a chicken on my own! It's about time I learn some new kitchen skills, and I need to find out if it's a lot cheaper and tastier than buying an already cooked rotisserie chicken at the grocery store for $6.99.
I am also hoping to try one of Cara's healthy Spring recipes for lunch... the creamy pea soup with avocado!
quinoa with carrots, asparagus and spinach
frittata with asparagus and goat cheese
stacked enchilada
(it appears that this recipe is only available online now to subscribers of Taste of Home ) this dish has appeared here a few times now and is proving to be an easy to prep, tasty dish. I look forward to adding some things to make it better... but not this week.
pasta with the leftover cilantro pesto from Sunday and a salad
roasted chicken, red pepper and mozzarella panini with salad
note: I bought a rotisserie chicken to use in lunches and salads this week, and will use some for this sandwich. I have been doing this a lot lately and decided that one of my "as soon as this semester is over" cooking projects will be to roast a chicken on my own! It's about time I learn some new kitchen skills, and I need to find out if it's a lot cheaper and tastier than buying an already cooked rotisserie chicken at the grocery store for $6.99.
I am also hoping to try one of Cara's healthy Spring recipes for lunch... the creamy pea soup with avocado!
Monday, April 16, 2012
Weekly Menu: April 15-21
I'm a bit behind on my regularly scheduled grocery list compiling and shopping. Sunday the power was out all day due to a huge rain/wind storm. Trees and power lines were down all over my neighborhood. I just made my list and hope to get to the store tonight or tomorrow between classes.
Believe it or not, it's a busy week again in Des Moines. I have three weeks left in my school semester, Ryan has a log going on this week and I'm working with my family to prepare for Grandma's 90th birthday party on Saturday. This has forced me not only to plan dinners for the week but to plan which days these easy dinners will be made...
I just made the curried chickpea salad from Mark Bittman to eat for dinner tonight. UPDATE! I just ate it and it was great! Easy to make too. I can envision many variations on this salad (tuna salad anyone?) as the coconut milk is a substitute for the oft used mayo that is found in many salads...
Tuesdsay: Leftover kale pesto with pasta. I think I'll add tomatoes this time...
Wednesday: crock pot pork stew peperonata from Not Your Mother's Slow Cooker. This was a wedding present but I haven't ever made a recipe from it... her goes!
Thursday: black bean burritos with brown rice and cheese
Friday: leftovers or frozen pizza
Have a great week everyone!
Believe it or not, it's a busy week again in Des Moines. I have three weeks left in my school semester, Ryan has a log going on this week and I'm working with my family to prepare for Grandma's 90th birthday party on Saturday. This has forced me not only to plan dinners for the week but to plan which days these easy dinners will be made...
I just made the curried chickpea salad from Mark Bittman to eat for dinner tonight. UPDATE! I just ate it and it was great! Easy to make too. I can envision many variations on this salad (tuna salad anyone?) as the coconut milk is a substitute for the oft used mayo that is found in many salads...
Tuesdsay: Leftover kale pesto with pasta. I think I'll add tomatoes this time...
Wednesday: crock pot pork stew peperonata from Not Your Mother's Slow Cooker. This was a wedding present but I haven't ever made a recipe from it... her goes!
Thursday: black bean burritos with brown rice and cheese
Friday: leftovers or frozen pizza
Have a great week everyone!
Monday, April 9, 2012
Weekly Menu April 8-14
Whew! I just returned from a stock the pantry grocery trip. I thought the store would be quiet on Easter morning, but I was wrong. I had run out of several pantry items so had a lot to bring home (cans of beans, tomato products, walnuts... ). Now all is back in order. Here's the weekly menu. That just happens to be all vegetarian. Bon Appetit!
Cara's kale and walnut pesto that was recently included on Food Gawker and saw a huge spike in views last week. Have to try this one out!!
The ever delicious black bean and sweet potato burrito. Still not tired of this gem, also from Cara. Have you tried this yet? Do. It. Now!
New recipe from Mark Bittman's blog: curried chickpea salad... with pita bread for a light and easy dinner.
New recipe from Fresh from the Vegetarian Slow Cooker... creamy tomato soup with Israeli couscous this will probably be paired with a grilled mozzarella sandwich. MM!
Homemade pizza. Gotta use that second Bon Appetit no-knead crust. Toppings: fresh mozzarella, basil and red peppers. I kind of want to eat that right now!!
Have a great week. What's for dinner where you live?
-Allison
Cara's kale and walnut pesto that was recently included on Food Gawker and saw a huge spike in views last week. Have to try this one out!!
The ever delicious black bean and sweet potato burrito. Still not tired of this gem, also from Cara. Have you tried this yet? Do. It. Now!
New recipe from Mark Bittman's blog: curried chickpea salad... with pita bread for a light and easy dinner.
New recipe from Fresh from the Vegetarian Slow Cooker... creamy tomato soup with Israeli couscous this will probably be paired with a grilled mozzarella sandwich. MM!
Homemade pizza. Gotta use that second Bon Appetit no-knead crust. Toppings: fresh mozzarella, basil and red peppers. I kind of want to eat that right now!!
Have a great week. What's for dinner where you live?
-Allison
Monday, April 2, 2012
Weekly Menu: The first week of April
In my planning for this week's menu, I looked back on past weekly menu posts. Sharing my love of food was one reason to make this blog, an added bonus outcome has been an archive of what I've been eating! While it's turning to Spring and has been unseasonably warm, I'm having a difficult time transitioning to Spring time foods. It's just too early for the spring vegetable dishes that keep popping up in my food magazines. Farmers' markets aren't even open yet, but when they do, perhaps we'll see a dramatic change. Enjoy!
stacked enchilada from Taste of Home
frittata with leeks, potatoes, cheese (feta, parmesan, or goat: whatever strikes me at the moment, tomatoes, and rosemary.
shell pasta with veggie sausage, mushrooms and tomatoes.
Indian corn soup with chicken
roasted salmon with rosemary and garlic green beans
stacked enchilada from Taste of Home
frittata with leeks, potatoes, cheese (feta, parmesan, or goat: whatever strikes me at the moment, tomatoes, and rosemary.
shell pasta with veggie sausage, mushrooms and tomatoes.
Indian corn soup with chicken
roasted salmon with rosemary and garlic green beans
Monday, March 26, 2012
Last week of March Weekly Menu
Here we are at the end of March! Spring is here and warm weather and spring vegetables are just around the corner.
Last week I got to cook a lot. Hooray! Here's one photo of weeknight cooking. The yogurt marinated chicken, lentils, and a Matar Parantha-- fried bread filled with a spicy pea mixture. I didn't get a chance to photograph the fish tacos, but they were delicious. I urge you to try them soon.
On the menu for this week...
Peppercorn chicken with a red wine sauce and salad
The famously delicious sweet potato and black bean burrito
baked salmon with brussels sprouts
Homemade pizza with mozzarella, tomatoes, garlic and caramelized onions
Empanadas with fake sausage, parmesan, peppers and onions
Last week I got to cook a lot. Hooray! Here's one photo of weeknight cooking. The yogurt marinated chicken, lentils, and a Matar Parantha-- fried bread filled with a spicy pea mixture. I didn't get a chance to photograph the fish tacos, but they were delicious. I urge you to try them soon.
On the menu for this week...
Peppercorn chicken with a red wine sauce and salad
The famously delicious sweet potato and black bean burrito
baked salmon with brussels sprouts
Homemade pizza with mozzarella, tomatoes, garlic and caramelized onions
Empanadas with fake sausage, parmesan, peppers and onions
Monday, March 19, 2012
weekly menu: spring break
This week I don't have many school obligations but will be working a lot. Museums are busy when public school is on break so it's going to be a long, but fun week. I'll need some good food to get me through!
large shell pasta with vegetarian "sausage" and mushrooms (based on this Food Network Magazine recipe)
delicious Food Network magazine favorite recipe Fish Tacos
yogurt marinated chicken and sweet and sour lentils from From Mom With Love
quinoa with roasted cauliflower (I never used that cauliflower recipe with tomatoes and feta I had posted for 2 weeks... so i'm determined to get it done this week!)
Dinner with friends on Thursday night... I'm bringing salad and bread. :)
large shell pasta with vegetarian "sausage" and mushrooms (based on this Food Network Magazine recipe)
delicious Food Network magazine favorite recipe Fish Tacos
yogurt marinated chicken and sweet and sour lentils from From Mom With Love
quinoa with roasted cauliflower (I never used that cauliflower recipe with tomatoes and feta I had posted for 2 weeks... so i'm determined to get it done this week!)
Dinner with friends on Thursday night... I'm bringing salad and bread. :)
Monday, March 5, 2012
Weekly Menu March 4-10
Hello Kitchen Table Friends!
This weekly menu is all about ease. And beans, it seems. Even so, I am sampling two new recipes from another food magazine called Taste of Home. It's a magazine that collects recipe submissions.
You'll also see a repeat of a recipe from a few weeks back, a nice tortilla soup that contains hearty spinach. I didn't cook the tortilla chips in the soup like the recipe calls for (does that negate it's title as tortilla soup?) I like them to stay crunchy. Do try it, the link is below. It's delicious and easy.
chunky tortilla soup with black beans
chicken and black bean stacked enchilada
I made this last night, and while it didn't make me jump for joy at how interesting it was, it was definitely easy to make and tasted good. Sometimes that's just what I need. A recipe that gets food on the table without a lot of fuss or prep time.
veggie wraps also from Taste of Home
cauliflower gratin with tomatoes and feta from Vegetarian Cooking for Everyone by Deborah Madison
For when I want a little more fuss and prep time. Many other bloggers have been kind enough to type this recipe out and it can be found here.
pork chops with brussel sprouts
I will roast both of these in the oven one evening this week after work. We picked up several pork chops from the locker near Ryan's parents' house over Christmas... I think these will be the last ones. That is if I remember to remove them from the freezer...
This weekly menu is all about ease. And beans, it seems. Even so, I am sampling two new recipes from another food magazine called Taste of Home. It's a magazine that collects recipe submissions.
You'll also see a repeat of a recipe from a few weeks back, a nice tortilla soup that contains hearty spinach. I didn't cook the tortilla chips in the soup like the recipe calls for (does that negate it's title as tortilla soup?) I like them to stay crunchy. Do try it, the link is below. It's delicious and easy.
chunky tortilla soup with black beans
chicken and black bean stacked enchilada
I made this last night, and while it didn't make me jump for joy at how interesting it was, it was definitely easy to make and tasted good. Sometimes that's just what I need. A recipe that gets food on the table without a lot of fuss or prep time.
veggie wraps also from Taste of Home
cauliflower gratin with tomatoes and feta from Vegetarian Cooking for Everyone by Deborah Madison
For when I want a little more fuss and prep time. Many other bloggers have been kind enough to type this recipe out and it can be found here.
pork chops with brussel sprouts
I will roast both of these in the oven one evening this week after work. We picked up several pork chops from the locker near Ryan's parents' house over Christmas... I think these will be the last ones. That is if I remember to remove them from the freezer...
Monday, February 27, 2012
Weekly Menu February 26-March 3
Here is what's on the list this week. Check back for some fun posts from Kitchen Table Friends this week!
Ryan's Turkey Chilli
Pasta with broccoli and fake sausage from Everyday Food March 2012-- The recipe isn't online yet, but this one is pretty close...
Salmon patties with beans
Spaghetti with brussel sprouts and bacon
Inger-Anne's Indian corn soup with chicken.
I added some things to this recipe and it was so good I'm already going to make it again. Look for a post about this tomorrow.
Have a great week everyone....
Ryan's Turkey Chilli
Pasta with broccoli and fake sausage from Everyday Food March 2012-- The recipe isn't online yet, but this one is pretty close...
Salmon patties with beans
Spaghetti with brussel sprouts and bacon
Inger-Anne's Indian corn soup with chicken.
I added some things to this recipe and it was so good I'm already going to make it again. Look for a post about this tomorrow.
Have a great week everyone....
Monday, February 20, 2012
Weekly Menu Feb. 20-26
Hello Kitchen Table Friends!
Another busy week here in Des Moines. I have blogging plans up my sleeve, including a post by a special guest, but I have a research paper/presentation that takes priority. Things may be a little quiet at the kitchen table this week. But I didn't want to leave you hanging... here's the weekly menu. Full of old favorites. I like how the blog has become a way for me to catalog my favorite recipes. While you do see many repeats in my weekly menu, this is really what I eat week after week. I know what works and what I like!
Frittata with roasted vegetables such as carrots, sweet potato, leeks and and goat cheese.
Cara's sweet potato and black bean burrito. I'm still in love with it!
Inger-Anne's Indian Corn Soup with Chicken
Yogurt marinated chicken with spiced, roasted potatoes.
Another busy week here in Des Moines. I have blogging plans up my sleeve, including a post by a special guest, but I have a research paper/presentation that takes priority. Things may be a little quiet at the kitchen table this week. But I didn't want to leave you hanging... here's the weekly menu. Full of old favorites. I like how the blog has become a way for me to catalog my favorite recipes. While you do see many repeats in my weekly menu, this is really what I eat week after week. I know what works and what I like!
Frittata with roasted vegetables such as carrots, sweet potato, leeks and and goat cheese.
Cara's sweet potato and black bean burrito. I'm still in love with it!
Inger-Anne's Indian Corn Soup with Chicken
Yogurt marinated chicken with spiced, roasted potatoes.
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