Menu of the week: Eggs (or not)

This week’s ingredient is eggs. I eat eggs mixed in baked goods or mixed up with a lot of stuff, but if I eat an egg white by itself, I get severe stomach cramps. The more white I have the worse the cramps. Egg yolks don’t seem to bother me. So, I avoid eggs. If I really want some sort of breakfast casserole, I used most egg yolks and make sure that a decent serving will have less than one whole egg white in it. A half seems to pass under the radar. I have been both scratch and blood tested for egg allergies, and I am not allergic to them. Strange. This egg bit didn’t start until I stopped eating gluten, to make things stranger.

So, I don’t think I will focus on eggs, but if they are in something I use, I will make note of it.

Sunday: No power, severe storms, grabbed Mexican from the Taqueria and had take out. Had to throw perch out as the fridge was just a bit too warm.

Monday: Fish fry: pan sauteed lake perch with lots of lemon. Salad from the garden mixed with fresh herbs and broccoli casserole. I had to go buy more perch as I was craving it.

Tuesday: Taiwan (this didn’t get made last week as I realized I had a night meeting)

Taiwanese Three Cup Chicken I found this recipe linked in a blog over a year ago, bookmarked and am finally getting back to it. This will be served with a side of Kai Yang Bai Cai or otherwise known as sauteed cabbage with ginger. We lost power again around 1 am, but not long enough to have to throw anything out.

Wednesday: American Fusion

Bacon wrapped marinated turkey tenderloins on the grill. Grilled asparagus (still in season here), grilled polenta and garden salad.

Thursday: Indian

Dosa’s with aloo/potato cabbage masala, kofta with grass fed beef and raita

Friday: Pizza on the grill (hopefully)

Saturday: Smokehouse BBQ

I hope to smoke some of our ribs from our pig share (Pancetta), homemade baked beans and homemade slaw (I like a vinegar based slaw occasionally)

i’m out

Menu Swap of the week: Cabbage!

I happen to have a savoy and a purple cabbage in my fridge right now. Handy. I had no idea cabbage was going to be the “secret” ingredient.

Natalie is back hosting the menu swap at Gluten Free Mommy so skip on over and check out her site and all the delish sounding menus on the other sites.

Monday: Mediterranean spring

Seared scallops and lemon asparagus risotto (based on Jamie Oliver’s risotto recipe). Asparagus season is in full swing finally in MI. Garden green salad with vinaigrette.

Tuesday: Frenchie bistro

Chicken almondine revisited: Garden herbs, garden baby spinach and goat cheese stuffed chicken breasts in an almond crust with a brown butter lemon sauce. Sides: Stewed tomatoes provencale (from last year’s garden)and roasted potatoes with rosemary and cracked pepper.

Wednesday: Where in the world?

Unstuffed cabbage rolls – I made some traditional stuffed ones last fall – never again! This will be more like a casserole with cabbage in between the fillings (ground pork? tomato? rice? fish? mango? potatoes?chiles?). Ethnicity of the meal – to be determined. Most cultures use cabbage in one form or another so this should be a fun experiment. Please weigh in with your ideas! Perhaps it will end up like the insides of a delicious pork cabbage spring roll with mung noodles and dried mushrooms…

Thursday: Taiwan

Taiwanese Three Cup Chicken I found this recipe linked in a blog over a year ago, bookmarked and am finally getting back to it. Unfortunately I don’t yet have enough Thai basil growing in the garden to supply 2 cups, so hopefully I find some at the farmer’s market on Wed. This will be served with a side of Kai Yang Bai Cai or otherwise known as sauteed cabbage with ginger.

Friday: West African

Mafe : West African meat in peanut sauce using our grass fed beef and stewed collard greens from the garden.

Garden update:  Everything is planted except the cucumbers.  We are harvesting the lettuce for the first time this eve and have been eating our fresh garden herbs all year long (I brought most in for the winter and put them out again as soon as it warmed up), but the chives are back with a vigor now!  The asparagus and rhubarb I planted last year are giving us an occasional tasty treat, but they need to grow another year before either is bountiful.

i’m out