Cheryl is the host again this week for the GF menu swap and has chosen pineapple for this week’s ingredient. Make sure you hop over to see all the creative pineapple uses. I am going to use pineapple in a savory dish and a cocktail. This pineapple cart is a photo I took on my last trip to Mexico. Ah, Mexico!
I just realized that I have some version of pork in almost every dish this week. All that pork is from our piggies, including the bacon. We need to restock our grass fed beef. Still good on organic free range chickens and organic garlic from the farm. Getting low on canned tomatoes, potatoes. I am looking forward to garden season. We have had more snow than usual in Lansing this year. It is more like being up in Leelanau, except it is sunnier there. Oh and Lake Michigan is there. Only the cold and amount of snow in common after thinking it over. They actually use snowplows there to plow the roads, here, they just let the snow pile up until it freezes and everyone gets stuck. Don’t move to Lansing.
Sunday: Out to eat: Old Chinese restaurant w/new owners and an authentic Chinese menu that rocks! Brought my own gf tamari for them to use – amazing food, will duplicate and will return often. Ok, this is one good reason to be in Lansing.
Monday: Ultimate mac and cheese with bacon and chives using our bacon and indoor garden chives. I like Smitten Kitchen’s version which is the NYTimes version from 06. Creamy and heart stopping. The below pic is the above recipe, but this time, bacon and chives will be added. If I had fresh tomatoes I would slice them and garnish the top with them too. But I don’t. Some folks are mac and cheese only folks and some are rev it up with other stuff folks. I am both. UPDATE: That was not the same recipe I used before. Or if I did, I had completely different results. This mac was grainy and I didn’t even want to finish it! The bacon added a bit too much salt with the cheese. Will perfect!
Tuesday: Tacos al pastor with pineapple on the rotisserie and pina colodas. Will use two recipes as guidelines to create the taco I crave this week. Will use some of my garden canned tomatoes to make a “fresh” winter salsa.
Wednesday: Sichuan Ma Pu Tofu with some stir fried sugar snap peas and rice. I am all about Sichuan/ Szechuan style these days as it wakes my senses and brings me garlic and heat.
Thursday: Pork pot roast with garlic smashed (purple) potatoes and some sort of green veggie. On the road all day and coming home to pot roast just sounds good this week. Using pork, because 1. I love pork and 2. We have 1.5 pigs worth of it in the freezer and 3. I am out of grass fed beef except for burger. Pork and potatoes are local. We are down to our garden’s purple potatoes for a while until we can restock from the farm.
Friday: Moroccan chicken with green olives, apricots and preserved lemons with rice. Maybe a little hummus app to go with that, it is after all, a Friday. Will use my bro’s organic chicken for this.