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 Dec 28th Leftovers

M-elle of Cooking and Uncooking is the host for this week’s menu swap and the theme is leftovers.  While I am not a big fan of leftovers (I usually eat them for lunch if we have some) I do have some plans for leftovers this week.  Swing on over to her site to see what everyone else is cooking this week.

Sunday:  Back from the great white North and we needed something spicy: Thai green curry with pork, bamboo shoots and fresh Thai basil from the indoor garden pot.

Monday: Italian wedding soup – using leftover meatballs that I made and froze last week and kale since my store doesn’t carry curly endive.  Cold and windy and the snow melted – time for soup!

Tuesday: Grilled Greek kabobs (using our pork) with a feta, olive and cucumber salad  with fresh herbs from the basement greenhouse.

Wednesday New Year’s eve  Shrimp scampi or Asian style hot pot/fondue. Undecided.  Just like our NYE plans.

Thursday: New Year’s day: Brunch: Mexican breakfast enchiladas with pinto beans, eggs and bacon from out pig, or maybe chorizo. Avocado slices on the side.

Dinner: bringing a dish to pass at a Hogmanny party (not sure what that is yet, but it happens on NYD) – Maybe mac and cheese jazzed up – comfort food for hangovers.

Friday: Deep Fry Friday debuts this week.  We will be testing fresh cut french fries and perhaps some gf breaded mini mozzarella balls and maybe chicken fingers – not sure, but I have all week to come up with ideas.  If you want to post your Deep Fry Friday menu, email me or leave a comment.  We will deep fry once a week for a month.

Saturday: Mexican Carne en su jugo with our freshly made bacon and using pork instead of beef – pork is good luck for the new year!

i’m out

Menu Plan of the Week April 7th: Asparagus!

Gluten Free Menu Swap Monday - Asparagus

asparagus for risotto

For some reason, this week, my creativity in the kitchen is struggling. Perhaps it is the lack of inspiration of Bon Appetit this month (that mag is going down hill fast) or the lack of watching cooking shows, or perhaps it is that the weather has finally changed and it is sunny and 60 F out, although it is still cool in the evening. This is not normal weather for the first week of April, but it sure is nice. I have been a grilling fiend already.

I have a couple of recipes I want to get in before it gets too warm to justify eating them and that time is coming soon, so this will be the week. Once the farmer’s market is going , then I can do a more seasonal spring menu. Garden produce is still a long way off. We still have some piles of snow lying around right now even if the tulips are attempting to poke their heads out.

Saturday: Indonesian grill out

Pork loin basted in coconut water/milk with lemon grass, grilled on charcoal and snow peas sautee with Indonesian curried rice. Appetizer: lime leaf shrimp satays from Simply Ming with ginger added and fresh coconut used. They were great. I didn’t have wooden skewers so I just rolled them into oblong logs and dropped them in.

Sunday: Fusion picnic

Jerk chicken on the charcoal and potato salad in a French vinaigrette style dressing and broccoli. Oh and a mango margarita.

Monday: Greek comfort food

Moussaka with eggplant and grass fed beef and a Greek style salad with feta

Tuesday: Asian love of the Thai persuasion

A yet unknown dish involving tofu, napa cabbage and plenty of cilantro, ginger and garlic. Throw your ideas this way.

Wednesday: Modern English/American

Grass Fed roast beef with a garlic horseradish crust. We have some big hunks of beef in the freezer and I need to tackle my fear of roast beast. Prime rib on the other hand, I have no fear of. Roasted asparagus and I would guess some red wine to go along with it all. Perhaps a Yorkshire pudding to match the gravy that must occur with the roasting. It looks like Yorkshire pudding is just a giant gougeres with no cheese.

Thursday: Headed to Sault Saint Marie for overnight work. My Sweetie will grill brats and eat a romaine lettuce salad most likely. Or leftover roast beast.

Friday: Quebec

Poutine (crinkle cut fries and gravy (I might try the nutrient yeast gravy) with cheese), a big green salad and maybe some grilled asparagus.

What’s cooking in your kitchen?

i’m out

Menu of the week, hopefully and beer is brewing!

Gluten Free Menu Swap Monday - Rosemary

This week’s menu swap is hosted by Ginger Lemon Girl!

Once again I am attempting to get organized.

1. It makes it a lot easier to plan ahead and not spend a lot of time every afternoon thinking about what to cook that eve.

2. It saves on trips to the grocery store.

3. I have a freezer full of grass fed, organic beef and pork and that implies it is frozen. So, when thinking of what to make, if something is not thawed and it never is until I think of what I want to make, that idea gets shoved aside for something un frozen.

So, getting a menu together means I can take stuff out to thaw in an appropriate time frame.

Monday (today and since it is 5:30, I had better get cooking)

Indian: Pork vindaloo, saag aloo, paneer paratha and of course some rice and raita with that.

paratha with paneer making paratha making paratha

Tuesday

Greek: Homemade pitas and homemade gyro meat (with fresh rosemary, oregano, thyme and garlic) cooked on a rotisserie with shredded cabbage, sliced onions, tatziki and dolmades (dolmades made by WholeFoods)

red cabbage and red onion and sumac for turkish style gyros gyro lamb on the grill gyros slightly fuzzy gyros spelt pita

Wednesday:

Grilled salmon with a mustard dill glaze, sauteed kale and grilled polenta

Thursday:

On the road will be stopping by Whole Foods for some GF sushi (it is great road food! ) and I keep a bottle of GF tamari in the car.

Friday:

Chicken, style yet undetermined. We have three organic free range chickens in our freezer and must grill them at some point. Maybe it will get the Mexi rub, or roasted with chestnuts or blackened seasoning, herbs (Rosemary), garlic and lemon? Send your votes in and come and join us for dinner as I don’t like leftover chicken. We ended up with Coq au Vin and rosemary roasted potatoes and it was perfect for a very cold wintery night. This pic does not do it justice, but here goes (yes, please ignore the oven that really needs cleaning):

coq au vin roasted potatoes

ok, time to get working on my paneer paratha (1st attempt ever!)

One more thing, we brewed some spelt beer (all grain of course) this weekend and it smells so great! I named it Tolerant IPA after gluten intolerance and MLK day (different kind of tolerance). It is fermenting away in the dining room and things seem so quiet around here without the squirrels.

i’m out