This week’s menu swap is hosted by Ginger Lemon Girl!
Once again I am attempting to get organized.
1. It makes it a lot easier to plan ahead and not spend a lot of time every afternoon thinking about what to cook that eve.
2. It saves on trips to the grocery store.
3. I have a freezer full of grass fed, organic beef and pork and that implies it is frozen. So, when thinking of what to make, if something is not thawed and it never is until I think of what I want to make, that idea gets shoved aside for something un frozen.
So, getting a menu together means I can take stuff out to thaw in an appropriate time frame.
Monday (today and since it is 5:30, I had better get cooking)
Greek: Homemade pitas and homemade gyro meat (with fresh rosemary, oregano, thyme and garlic) cooked on a rotisserie with shredded cabbage, sliced onions, tatziki and dolmades (dolmades made by WholeFoods)
Grilled salmon with a mustard dill glaze, sauteed kale and grilled polenta
On the road will be stopping by Whole Foods for some GF sushi (it is great road food! ) and I keep a bottle of GF tamari in the car.
Chicken, style yet undetermined. We have three organic free range chickens in our freezer and must grill them at some point. Maybe it will get the Mexi rub, or roasted with chestnuts or blackened seasoning, herbs (Rosemary), garlic and lemon? Send your votes in and come and join us for dinner as I don’t like leftover chicken. We ended up with Coq au Vin and rosemary roasted potatoes and it was perfect for a very cold wintery night. This pic does not do it justice, but here goes (yes, please ignore the oven that really needs cleaning):
ok, time to get working on my paneer paratha (1st attempt ever!)
One more thing, we brewed some spelt beer (all grain of course) this weekend and it smells so great! I named it Tolerant IPA after gluten intolerance and MLK day (different kind of tolerance). It is fermenting away in the dining room and things seem so quiet around here without the squirrels.