Skip to main content

Weekly Menu 3/18

After a long hiatus (and I could give more than a few excuses), I am getting back to the weekly meal planning. The problem is STRESS. It is stressful to pick-up the young Master of the house, get dinner ready, clean-up the kitchen, do story/playtime without a little planning. Sure, it's easy to go to the pizza place or Crisp and Juicy (my California friends should think el pollo loco) but eating out is a very expensive habit. And, if you're going to eat out, go someplace that makes a meal you can't easily make better at home. Besides cooking is fun and a healthier option for the family with a little planning.
This week we're planning on the following:
Curried Salmon, Kidney Bean Curry with Rice (but not the Brown Jasmine rice that Jen doesn't like)
Greens/Spinach pasta with Mushrooms and Peas (See Pasta p.222- Paglia e Fieno)
Curried Lentil Soup (See Deborah Madison's Vegetarian Cooking...)
Grilled Pork Chops, Sweet Potato Mash and Greens
Homemade Ricotta (See SmittenKitchen's recipe) for Grilled Veg (Eggplant and Zucchini) Focaccia Sandwiches and Pumpkin Ravioli.
Pictures and posts to follow. Welcome back.


- Posted using BlogPress from my iPad

Location:Home

Popular posts from this blog

#cook90 day one...breakfast

A few weeks ago a Food & Wine article on how to poach eggs  inspired me to cook eggs for day one of #cook90. My goals were something quick, easy and tasty breakfast in the new year. My solution was poached eggs with blanched escarole. Prep and cook time 12 minutes... the results are below.  
Read more

Holiday Lemon Squares (Lemon Love Notes)

 I remember these as a Christmas treat my grandmother would make, and every year when my wife asks what kind of cookies I want, I say Lemon Squares. She usually says... you're supposed to make those in February and they are called 'Lemon Love Notes'. Its a good thing I'm flexible and happy to eat them in February too. The recipe for these can be found in The Smitten Kitchen Cookbook by Deb Perelman . Her recipes are reliable and she takes better pictures. Check out her book for the details.
Read more

S L O W…. Cooked Pulled Pork

Few things are as satisfying as those that require us to slow down and take our time! Think back to your first kiss…that first glance, the waiting and wondering, more eye contact before you begin talking, casually at first… then talking endlessly in every free moment. Next perhaps you’re holding hands and talking more. Eventually a moment arrives in quiet embrace and just before your lips touch, you catch your breath! (Savor this moment!) Then BOOM! Fireworks explode as time stands still and you wish the moment would never end.  Slowing cooking pork can be like the build up to your first kiss; only the dinner and lunchtime sandwiches really last longer. I prefer a picnic shoulder over a Boston butt cut. Yeah, both are technically shoulder meat. The store-bought Boston butt (in this area) is over-trimmed leaving too little fat. Consequently, the absence of fat doesn’t allow the meat to maintain the sweet, moistness that should be in every bite of a pulled pork sandwich. Another w...
Read more