This week marks one year of posting menus, posting them every week but a couple that we were on vacation or out of town for work. Wow! I keeping thinking I should just go back and recook the same menus, but there are so many more things to experiment with, so many new flavors to try, that I can’t. I have tried not to repeat much in the last year. If we did, it was usually on the off menu day (like a Saturday) or with a slight variation.
You have no reason to be, but I am proud of myself. I might be a little too organized these days. Someone says, hey let’s go out on Friday and I think, no, I already have that meal planned and posted and was looking forward to it. I typically just go out to lunch.
This week’s ingredient highlights are lentils and dals and this week’s host is Sea over at Book of Yum. She has a great blog and is always posting wonderful looking international delights that even I can’t pronounce. Make sure you check out her menu as well as the many others that will be posting their menus. I love dals and have a variety of lentils in the house right now. Unfortunately my sweetie won’t even look at them, so I will be eating them alone. Since I have Monday off, I have decided to make an Aloo Dal for my lunch. Added to that, we are going out for Brunch (today/Sunday) to our favorite local Indian restaurant, Sindu’s, where I can typically eat everything that is not naan or deep fried. On Sundays they have dosas! I love dosas! And I love an occasion to go out to brunch, my friend Patty’s birthday. There will be dal there too and plenty of other lentil dishes and I plan to indulge.
Sunday: lunch: Sindus with friends; dinner: Polpettone Ripieno, with Glutino spaghetti, homemade marinara and arugula salad
Monday MLK Day off: lunch: aloo dal; dinner: Jagerschnitzel (with our pork) with rotkohl and maybe, maybe some spaetzle too, although I have a tough time making decent gf spaetzle – but I do have gf gnocchi in the freezer and that would be a great substitute. If make them I will add dill as I am still in a dilly mood.
Tuesday: Singapore noodles with chicken and spring rolls – using brown rice vermicelli for this dish
Wednesday: Corned beef and cabbage, pulling from the freezer stock and I need to use it before it
goes on sale in March again.
Thursday: On the road for work
Unfortunately I have no pictures of any of the dals I have made in the past, so you get grilled polenta instead. Thought I would post a pic since I just made it for lunch and it is tasty!