Last week was kind of nice, I didn't have to do a whole lot of cooking, so I never really got around to making a menu, but we are back to the regular life, so here goes.
Tuesday: We are going to have spaghetti. Just plain old spaghetti. Jeffrey's favorite. I really don't want to cook much, and he will be thrilled to get his favorite food. I will probably make some ww bread sticks to go along with it... Just some bread rolled into sticks is all, but it will be yummy. I am also going to cook up some asparagus and have a side salad.
Wednesday: Creamy Tomato Soup from Simple, Healthy, Tasty. I am also going to try to make the crackers that go along with this, and I think green beans would be pretty tasty as well.
Thurdsay: Mushroom Stroganoff. I am so excited to try this recipe. I always loved stroganoff as a child, and so I am eagerly anticipating a trip down memory lane with this recipe. I think I will serve it with peas and apple wedges.
Friday: Pizza. The classic. I am planning on posting the crust recipe, since I have finally found a good crust to go with the pizza. I did a pesto pizza last week, and will probably never do that again. We didn't like it so much. A green salad will accompany this meal along with some oranges.
Saturday: Smothered Chimmichungas. I am debating fried eggs on the side, but we will see. I am also thinking just a green salad, and we should be good. It has a lot of veggies in it anyway, so I don't need to worry too much about adding a side veggie.
Monday: Fettuccine Alfredo. I am going to grill up some veggies to go with this. Probably some peppers and onions.
If anyone has any suggestions to go along with any of these, feel free to let me know about them! I am always open for suggestions.
Tuesday: Tuscan Lentil Soup
Tuesday, March 31, 2009
Wednesday, March 18, 2009
Egg Rolls
Okay, so basically all of my meals this week are coming from "Eat Food...". What can I say, it is a great veggie blog. At any rate, I can't wait to make these for my hubby. He is going to absolutely LOVE them. I really think it is true, the way to a man's heart is through his stomach. It is true with my man at any rate. I know he is going to be over the moon with this.
Egg Rolls
I looked at about 15 recipes online and mixed and matched and came up with this recipe. They were great!1/2 head of cabbage very finely shredded ( I used green but was thinking red would be fun too)
1 pkg mushrooms chopped
1 generous handful of bean sprouts
2 chopped green onions
2 celery stalks diced
3 carrots sliced into match sticks
1/2 cup peanuts chopped
1 tsp finely chopped fresh ginger
2 tbs Tamari (soy sauce) with a touch of sweetner added (sugar, honey, agave, etc.)
1 package egg roll wrappers (found by the tofu in the grocery store usually).
Oil for cooking
In a skillet soften the vegetables then toss the soy and ginger and mix into the veggie mixture. Remove from heat. Stuff wrappers according to package directions. Brush lightly with oil and bake for about 15-20 minutes at 425 in oven, take out when they are crisp and golden.
Provencial Greens Soup
I found this recipe from "Eat Foods, Not Too Much, Mostly Plants."
I am super excited to make this, and I think I am going to go hiking and see if I can find any good weeds to put into it. I know, I know, you balk when I say weeds, but there really are some that are super good for you. I am mainly going to look for dandelions (because that is all I can identify), and we will see how it goes from there. It might just end up being swiss chard and beat or raddish greens. At any rate, here is the recipe:
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.
2 tablespoons extra virgin olive oil
2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan for serving (optional)
1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
2. Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Yield: Serves four
Advance preparation: You can make the soup through step 1 several hours before serving.
I am super excited to make this, and I think I am going to go hiking and see if I can find any good weeds to put into it. I know, I know, you balk when I say weeds, but there really are some that are super good for you. I am mainly going to look for dandelions (because that is all I can identify), and we will see how it goes from there. It might just end up being swiss chard and beat or raddish greens. At any rate, here is the recipe:
Provencal Greens Soup
I love the NYTimes well blog and recipes, which is where I saw this. This sounds really good.
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.
2 tablespoons extra virgin olive oil
2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan for serving (optional)
1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
2. Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Yield: Serves four
Advance preparation: You can make the soup through step 1 several hours before serving.
Menu March 16-21
This week has been nice. I haven't really had to cook. Sunday we went to a parent's house, Monday I can't remember what we did, but I do know I didn't have to cook. Yesterday we ate at my in-law's house, so this week's menu is going to be fairly short.
We will be having:
Wednesday: Baked Spaghetti (sorry, I can't give the recipe out. It came from a friend, and it is her family's secret recipe), asparagus, salad
Thursday: Provencial Greens Soup, mashed potatoes, salad
Friday: Pizza (every Friday, remember?), salad
Saturday: Egg Rolls, fried rice and veggies, salad
Also on Saturday I am going on a picnic. Does anyone know of any great picnic treats or meals? I mean aside from the macaroni salad type thing. Please let me know!
We will be having:
Wednesday: Baked Spaghetti (sorry, I can't give the recipe out. It came from a friend, and it is her family's secret recipe), asparagus, salad
Thursday: Provencial Greens Soup, mashed potatoes, salad
Friday: Pizza (every Friday, remember?), salad
Saturday: Egg Rolls, fried rice and veggies, salad
Also on Saturday I am going on a picnic. Does anyone know of any great picnic treats or meals? I mean aside from the macaroni salad type thing. Please let me know!
Black Bean Burgers
Okay, so the black bean burgers were a huge hit. Again, I got this recipe from a blog called "Eat Food, Not Too Much, Mostly Plants" and I LOVE it.
I am merely putting the recipe here so I can reference it easily. That is what I am doing with all the good recipes I find. Just putting them here, so I can have a bunch to cook from. Once I get a ton, I will then make a cook book out of it. Good plan? I thought so.
1 Tbsp. olive oil
1 onion, large dice
1 red bell pepper, large dice
2 cloves garlic
1/2 tsp. grill seasoning (such as McCormick Grill Mates)
salt and pepper to taste
2 cans black beans, rinsed and well drained
1 egg, beaten
3/4 c. Panko bread crumbs
Heat oil over medium-high heat until it is just starting to smoke. Add the onion and bell pepper and stir constantly to avoid scorching. When onions are golden brown, reduce heat to low; add garlic, grill seasoning and salt/pepper to taste. Stir occasionally until onions and peppers are softened.
In a food processor, pulse the onion and pepper mixture until finely chopped. Add the black beans, and process until the desired texture is achieved. TASTE the mixture at this point to check for seasonings. If necessary, add more salt or pepper.
Beat the egg in a large bowl. Add the bean mixture and the bread crumbs. Stir to combine. Use a large ice cream scoop to form balls, and shape into patties using wet hands. Place patties on an oiled baking sheet, and cook at 375 for 10 minutes. Flip the patties over, and cook for another 5-7 minutes. Avoid overcooking or the burgers will be dry.
Serve the burgers on crusty rolls with your favorite burger fixins'.
I am merely putting the recipe here so I can reference it easily. That is what I am doing with all the good recipes I find. Just putting them here, so I can have a bunch to cook from. Once I get a ton, I will then make a cook book out of it. Good plan? I thought so.
Black Bean Burgers
These burgers are awesome! Cooking the onions and peppers over high heat helps to give the burgers a "grilled" flavor. I also added a little Liquid Smoke which gave it a great taste.1 Tbsp. olive oil
1 onion, large dice
1 red bell pepper, large dice
2 cloves garlic
1/2 tsp. grill seasoning (such as McCormick Grill Mates)
salt and pepper to taste
2 cans black beans, rinsed and well drained
1 egg, beaten
3/4 c. Panko bread crumbs
Heat oil over medium-high heat until it is just starting to smoke. Add the onion and bell pepper and stir constantly to avoid scorching. When onions are golden brown, reduce heat to low; add garlic, grill seasoning and salt/pepper to taste. Stir occasionally until onions and peppers are softened.
In a food processor, pulse the onion and pepper mixture until finely chopped. Add the black beans, and process until the desired texture is achieved. TASTE the mixture at this point to check for seasonings. If necessary, add more salt or pepper.
Beat the egg in a large bowl. Add the bean mixture and the bread crumbs. Stir to combine. Use a large ice cream scoop to form balls, and shape into patties using wet hands. Place patties on an oiled baking sheet, and cook at 375 for 10 minutes. Flip the patties over, and cook for another 5-7 minutes. Avoid overcooking or the burgers will be dry.
Serve the burgers on crusty rolls with your favorite burger fixins'.
Monday, March 9, 2009
Menu March 9-14
So I decided I am going to start posting the menu for the week. Every Saturday I sit down, make a list of all the foods I am planning to make, then make out my grocery list.
For easy reference, I am going to start posting them here. I make a list of what we are having during the week, but I don't have a set menu. I pick and choose what I want to make each night... and eventually go through them all. I hope this is helpful to you all, and if not, it is super helpful to me, so thanks for your patience and forbearance.
Whole Wheat Spaghetti with Garlic, Zucchini and Tomato (Cuisine Nie)
Sauteed Mushrooms and Spinach on Toast (Cuisine Nie)
Black Bean Burgers (Eat Food, Not Too Much, Mostly Plants)
California Spaghetti
Whole Wheat Pizza
If any of you have good whole wheat pizza crust ideas, please send them my way. I am still looking for a favorite. We have pizza every Friday, so finding a good one is important. Thanks.
For easy reference, I am going to start posting them here. I make a list of what we are having during the week, but I don't have a set menu. I pick and choose what I want to make each night... and eventually go through them all. I hope this is helpful to you all, and if not, it is super helpful to me, so thanks for your patience and forbearance.
Whole Wheat Spaghetti with Garlic, Zucchini and Tomato (Cuisine Nie)
Sauteed Mushrooms and Spinach on Toast (Cuisine Nie)
Black Bean Burgers (Eat Food, Not Too Much, Mostly Plants)
California Spaghetti
Whole Wheat Pizza
If any of you have good whole wheat pizza crust ideas, please send them my way. I am still looking for a favorite. We have pizza every Friday, so finding a good one is important. Thanks.
Whole Wheat Spaghetti with Garlic , Zucchini and Tomato
Whole Wheat spaghetti with garlic zucchini and tomato
This is a delightful summer dish, and easy to make!
I have to admit, this is another Nie specialty. She is an incredible cook. What can I say?
Whole wheat spaghetti
3 tablespoons olive oil
course salt and pepper
small red onion cut into thick slices
3 garlic cloves, minced
1 large zucchini cut lengthwise into sticks
2 plum tomatoes cut lengthwise into strips
3/4 cup Parmesan cheese
Boil noodles in salted water
Sautee 3 garlic cloves in 2 tablespoons of olive oil for 3 minutes
Add zucchini and 1/2 cup water. Let sit on med. for 10 minutes
Add tomatoes, onions and 1 tablespoon of oil.
Salt and pepper to taste.
Add cheese.
Wednesday, March 4, 2009
Ratatouille
I made this for dinner tonight and am loving it! I think that we are going to eat it while watching it's namesake when my hubby gets home. I added a little here and there, tweaking it to make my taste buds rejoice. As follows is my rendition of this delightful dinner:
1 medium eggplant, diced
1 medium onion, diced
1 red pepper, diced
2 zuchinni, diced
Saute in olive oil and season to taste with seasoned salt and freshly ground pepper.
Add;
16 oz tomatoes (with juice)
A dash or two of balsamic vinegar
Put in baking dish and cover with 1/2 cup each parmesean and mozzerela cheese. Bake at 350 for 15 minutes.
1 medium onion, diced
1 red pepper, diced
2 zuchinni, diced
Saute in olive oil and season to taste with seasoned salt and freshly ground pepper.
Add;
16 oz tomatoes (with juice)
A dash or two of balsamic vinegar
Put in baking dish and cover with 1/2 cup each parmesean and mozzerela cheese. Bake at 350 for 15 minutes.
We ate this with some home made Lavish crackers. Yummy. Try it. Go make it right now, and tell me if this isn't absolutely delicious! I am thinking of garnishing it with some fresh parsley. I will let you know how it goes.
Monday, March 2, 2009
Chickpeas and Spinach
I found this recipe on a wonderful blog called "Eat Food, Not Too Much, Mostly Plants" and I have to say, it is pretty tasty! My hubby tasted it and was so happy at the flavor along with the healthiness of it. I guess you can't go wrong with garlic and onions, hu?
Chickpeas and Baby Spinach
Chickpeas and Baby Spinach
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 tablespoon tomato paste
1 (15-oz.) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne to taste (I didn't have cayenne, so I added some red pepper flakes and some chili powder. So Yummy!)
1 6-oz. bag baby spinach
1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Note: Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.
You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
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