Menu of the Week July 6th: Garlic!

Where does the time go?  How did I have more time in winter than now to blog when the only thing that has changed is the amount of daylight (and a growing garden).  The garden is care free now, at least until  the weeds are about a foot tall, then I might pull them.  We did some heavy paper and mulching in the garden bed, so the weeds have been holding back pretty nicely.  Just have to water and wait, wait and wait for harvest.  It was a cool spring and has been a cool summer with the exception of one week.  I love it cooler, but the growing stuff in my yard doesn’t.

Cheryl of Gluten Free Goodness is hosting this week’s gluten free menu swap and the ingredient is garlic.  She is already harvesting a multitude of produce from her garden, including garlic.  All we have are herbs, greens (which I haven’t harvested as the CSA is keeping me well stocked in greens) and broc rabe, which went to seed in a day, maybe two, so we didn’t get to eat it, but I am saving the seeds.  Every dish I have listed below has garlic in it, and some like the marsala dosa have garlic scapes too.  We did get some fresh baby garlic from our CSA last week which has been really nice to use.  Strawberries are finally in season here in mid Michigan and I eat them as is, rarely altering them from their normal state.  I love strawberries.  I have some from my cousin’s farm in the fridge right now.

Monday: Southern Indian night with marsala dosa’s (spicy potatoes in a rice/lentil sourdough crepe) and a Kori Ajadina that Eby is whipping up as I type.
dosa

Tuesday:  Grilled stuffed flank steak pinwheels from Cook’s Illustrated.  Sides will be derived from the CSA, maybe salad, maybe greens, depends on what I end up with as we can choose from a variety pack.

Wednesday: lunch – packing a sandwich with an Against the Grain Gourmet bagel (so delish!).
my GF bagelwich with MI strawberries

Dinner: Spanish style tortilla with our eggs, potatoes, chorizo, herbs and scallions, green salad on the side, all based on another Cook’s Illustrated recipe this week.

Thursday: Chinese Stir fried Chicken and shrimp (shrimp for me, chicken for Eby) with snow peas and grilled bok choy (snow peas and boy choy are on the CSA list this week)

Friday: Avgolemono Soup with dill (using our eggs), grilled Greek seasoned halibut or cod (whatever the store has that is wild and fresh), chopped Greek salad and rice pilaf with mint.

Sat or Sunday: Pork chops grilled with grilled chile rellenos and ancho sauce from this month’s Bon Appetit.  The pork and potatoes are local.  Chiles, we have 2 months to go before they are ripe.

i’m out

Menu of the week May 4th

What’s cooking at the urban farm this week:

Sunday:  Grilled mock porchetta, grilled asparagus (picked that morning), cheesy dill potatoes, smoked purple cabbage slaw

Porchetta

Monday: Shells stuffed with Parmesan, ricotta, spinach and turkey sausage with homemade marinara and mozzarella

Tuesday: Kung Pao with Tofu and  purple cabbage with sambal oelek

Wednesday: Smoked pork and potato soup with marjoram (I smoked the ham hocks myself on Sunday) and chives, lemon kissed sauteed asparagus.

Thursday: Indian shrimp curry using paneer for Eby instead of shrimp, dal and dosa’s.

Friday: Homemade pork tamales with red chile and a cucumber salad and off to Crunchy’s or Reno’s for the birthday man.

pork tamales with red chile and cheese

Saturday:  Some sort of eggplant dish, perhaps Moussaka with grass fed beef or Maqluba or Imam Bayildi

Happy eating!

i’m out

Menu Plan for April 13th: Flax seeds

tulips

I like to sneak flax seeds in whenever I bake something.  I have always liked flax, little seeds of goodness.  I have both the seeds and a bag of ground flax on hand right now, so this will be a good excuse to use it.  Cheryl of Gluten Free Goodness is our flax seed and menu swap host this week.  Be sure to check out all the creative flax uses that are posted on her blog and in the swap this week.

Monday: Grass fed beef tacos with shredded cabbage, TJ’s frozen guac, salsa and pico de gallo

Tuesday: Grilled salmon with a broccoli casserole or maybe bouillabaisse with fennel if I get in the mood.

Wednesday:  PF Changs for tax day to get 15% off our meal – why not?  It makes it a bit more affordable.

Thursday:  Italian Sausage and spinach stuffed lasagna using a bechamel sauce.  I might even make my own noodles, time permitting since my closest store was out of tinkyada lasagna noodles.

Friday: Indian night:  Biryani and curry.  Probably a pork (with our pork) vindaloo with a veggie oriented biryani.

Flax:  I am in a sandwich mood again (this is rare), a sorta muffaletta mood, so I will bake a loaf of bread, adding copious amounts of flax or I may attempt to make an oatmeal, millet, flax granola.  It’s about time I made my own granola.

Update on flax:  I made some fantastic flax bagels using Pamela’s bread mix.  I added about 1/2 cup of flax and they are pretty darn close to gluten bagels with the chew and crumb of the bread.  I just finished eating one.

i’m out

February 16th: Comfort Food, a menu and a plan

flank steak

It’s Mid-February.  Is there a better time for comfort foods?  Probably not.  The winter doldrums have not been as dark this month.  The earth must have tilted or perhaps it is global warming, but we have had far more sunlight than any winter I have spent in Lansing.  It really lifts the snow spirits.  But it’s not sunny everywhere and even if it is, comfort foods will always be something we turn to.  Comfort foods can be so many things and below I have listed what they are this week for us.  Wendy of Celiacs in the House is the gf menu swap host this week and comfort foods are the theme.  This week I am drawing from the Zuni Cafe Cookbook, The Breath of a Wok, Fish Without a Doubt, imagination and memory.  Libraries are terrific resources for cook books!

On a side note I feel very guilty for not actually posting anything but my menus lately.  So look forward to a couple of recipes this week, I promise.  I am hoping to revamp this blog and actually have a link for recipes eventually.  Currently they are not easy to find on here when I do post them.  My IT guy is in charge of the blog lift.  As usual, any pork, tomatoes, dry beans, garlic or potatoes featured in the menu below are local.  I am anxiously awaiting my own greens and veggies from the garden, but until then, we are breaking our rules and splurging a bit on asparagus.  Don’t hate me.  At least it is from California, not Peru.

Sunday:  Enchiladas Verdes with chicken and cheese, Frijoles de Olla, guacamole with red onion and cilantro, locally made corn tortilla chips, salsa

Monday: Grilled flank steak with a salsa verde and wilted escarole bread salad, grilled asparagus.

Tuesday:  Georgian Pork stew with cornmeal pudding and roasted brussel sprouts (comfort food for Georgians I’m told)

Wednesday:  Poached Salmon with scallop mousse, sauteed broccoli rabe and purple potatoes roasted with duck fat and rosemary.

Thursday:  Sichuan YuXiang Pork with wood ears mushrooms, water chestnuts and bamboo,  rice and maybe some shrimp toast.  Shrimp toast is definitely comfort food.  I am not sure who invented it, but I would like to thank them. Any thing spicy is comfort food to me come to think of it.

Friday: Italian sausage sauteed with broccoli rabe tossed with penne and shaved Parmesan, then drizzled with a tomato vodka sauce.  The store had broccoli rabe this week, so we stocked up on it as I love it!

Lunches this week: Beans and greens with escarole, hopefully a Rueben sandwich or two with Karina’s rye bread and out for Thai food or sushi one day.  I love weeks when I don’t have to be on the road most days!

Happy eating!

i’m out

Menu of the Week Feb 2: Pineapple

Pineapple cart by the ocean

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!

the ultimate need no more recipes mac and cheese

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.

i’m out