Dinner’s on!

Back into the swing of cooking I go this week.  The last three or four weeks have been a whirlwind of night meetings and weekends away.  It happens every once in a while, but it throws off the cooking mojo.  To bring the mojo back we have a nice spicy week ahead.  Next week is the first week of our first CSA.  Once that begins, my menu planning will start the day after CSA pickup day (which is a Tuesday) so that I can incorporate whatever goodies end up in our box.

This week’s menu swap hostess is Sea from Book of Yum and the topic is Pizza, something just about everyone loves!

Sunday:  Peanut barrel for a bunless burger and a side of fries

Monday:  Korean Kalbi grilled, wonton soup, broccoli stir fry and fried rice, or maybe I will make broccoli fried rice.

IMG_9631

Tuesday: Ethiopian – injera is fermenting on the counter now, doro wat with one of my brothers organic free range chickens, pintos Ethiopian style and a side of yellow peas and potatoes spiced up to fit the party too.

Ethiopian: collards, beans and beef over Gluten free injera

Wednesday: Pizza – we have a couple of GF crusts to compare and plenty of fresh mozz, maybe we will do calzones if we are feeling snazzy

Thursday: Pasta toss with grilled asparagus, shaved Parmesan, grilled red onion, grilled chicken breasts and fresh herbs.

grilled asparagus and chicken pasta

Friday:  heading North to the farm for a fun weekend along with the Leland Wine and Food Festival.

i’m out

8 thoughts on “Dinner’s on!

  1. I just can’t believe how much you cook! It’s so wonderful. Mouthwatering menu, must venture out to three different ethnic restaurants this week to satisfy the craving you’ve prompted. 🙂

    Just brought home our second CSA basket… about to scour the Net for tempting garlic scape recipes.

  2. You are back in the kitchen with a vengence. So glad to see you still have plenty of spice and creative ethnic dishes. Gotta love this time of year.

  3. Garlic scape pesto, yum yum
    I only cook to satisfy my cravings, I get ethnic cravings all the time. I am so excited for our first CSA week, even though I have a huge garden, nothing is ready to harvest. I am looking forward to see how the pros do it.
    Vengeance is mine! The spicier the better!

  4. Pingback: Menu of the Week and Gluten-free Vegetarian No Tomato Pizza Recipe | Book of Yum

  5. To whom it may concern;

    I am writing to inform you of our new Gluten free menu. About 4 yrs ago my sister Christine and I opened nebo restaurant at 90 N. Washington St. in Boston’s North End. Nebo is a traditional Italian restaurant offering dishes based on recipes that were passed down from our mother and grandmother. After being open for about a year, two of our closest friends were told they had Celiac disease. We then realized just how many people this disease has affected and the need for an alternative for their dining restrictions. Determined to serve our friends their favorites, we set upon making our menu available in a gluten free form. We are thrilled to say that we have now produced 90% of our menu with the same great taste as our regular menu. We don’t think there has been an accomplishment that has brought us more pleasure. If you would like us to forward a copy of our Gluten free menu please send a menu request to nebofunctions@gmail.com .

  6. Hello,

    I couldn’t find an e-mail address on your blog, so I’m commenting to see whether you might be interested in receiving a review copy of Gluten Free Every Day Cookbook: More Than 100 Easy and Delicious Recipes from the Gluten-Free Chef by Robert M. Landolphi. We hope that if you like the book you’ll consider a mention or review on your blog, but there is no cost or obligation involved.

    Rob, a gluten-free chef and graduate of the Johnson & Wales University culinary school, is a certified culinary arts instructor and culinary operations manager at the University of Connecticut. The dishes in the book are delicious, quick, and easy, offering lots of flavor and not much fuss. Rob offers contemporary recipes for soups, muffins, main courses, sides, cookies, pies, and more, as well as great methods for encrusting and dusting and other tips for a satisfying gluten-free diet.

    If you’d like to receive a copy, please just send a shipping address to publicity2@amuniversal.com.

    Thanks!

    Best,
    Tammie

    Tammie Barker
    Publicist
    Andrews McMeel Publishing
    1130 Walnut St.
    Kansas City, MO 64106
    816-581-7499
    Check out our cookbooks at cookbooks.andrewsmcmeel.com

  7. Sally,
    I cook the pintos from scratch and once they are close to being done, I add a bunch of this paste http://www.whats4eats.com/sauces/berbere-recipe and some chopped onion. I adore this paste, it makes my Ethiopian cooking more flavorful and spicy than my local Ethiopian place down the road. I use red wine in the paste when it has the option for water or wine, gives it great zing. The paste freezes great too, make a double batch if you make it, you won’t regret it.

    Ginger

Leave a Reply

Your email address will not be published. Required fields are marked *