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

Menu of the Week: Chickpeas

a little onion goes great with pork

I do love chickpeas, they are so versatile and packed with protein.  It won’t be hard to use them in our menu this week.  Cheryl of Gluten Free Goodness is our gracious host this week and I am sure there will be some unique chickpea dishes posted, so make sure you swing over and check them all out.  I don’t have any chickpea photos that I can find, but I do of course have some piggie photos!  These guys are eating an onion cause onions go great with pork!

Sunday: Sichuan peppercorn chicken along with a spicy cabbage stir fry over rice.

Monday: Meatballs in marinara and spaghetti.  I really love a good meatball and I love the meatballs I make, so I am making my meatballs with our pig share pork.  Marinara sauce will come from the tomatoes in the pantry.  I think a spinach salad will go nicely too.

Tuesday: Grilled pork tenderloin (not sure which rub I will use yet) with baked potatoes and broccoli gratin

Wednesday: Keema with our grass fed beef and tomatoes, palak aloo (local potatoes) and a chickpea curry.

Thursday:  Grilled Mahi Mahi with a mango salsa and a a toasted chickpea salad with red onion, parsley, and lime juice.

Friday – Sunday we are off to Chicago for the weekend for fun, food and friends!

i’m out

Menu Swap Monday Dec 15th: Nuts and seeds!

Nuts and seeds, I really like both of them.  The majority of seeds that I use are typically spices, but I do like to use my share of sesame seeds and pumpkin seeds.  I mostly snack on nuts or use them in Indian cooking but this week, since it is the festive holiday season, I am going to make a brittle with pumpkin, almonds and red chile.  I was going to use pine nuts, but they are outrageously priced at my local store right now, almonds it is. I have a giant bowlful of walnuts that I need to crack that Eby’s dad gave us from his English walnut tree – those might find there way in the brittle too. At least they are local, even if they are still in their hard shells.

This week’s menu swap host is In My Box and she blogs about what arrives in her CSA box every week. Swing on over there and check out all the menus posted – lots of cheese sauces created from nuts this week. I have yet to try doing that as I have no problem with dairy, but I am curious as to how they taste and someday will break down and try making some.

I experimented with making some liver free pate just using pork, and it failed miserably. I chalk it up to over seasoning (never thought I would say that) and using chickpea flour instead of some other flour. You know the golden rule is to never taste your batter or dough before baking if the chickpea flour is in it as it is bitter. Well, the slow cooking, low cooking nature of the pate meant that the chick pea flour still tasted raw – very bitter in a bad way. It was a big disappointment after all that work. But now I know. Next time I won’t try to add a nuttiness to my pate.

On to the menu:
Sunday: Ma Po Tofu, with stir fried broccoli and rice
Monday: Shepard’s Pie – after posting the recipe yesterday, I couldn’t resist.
Tuesday: Chicken Cacciatore with tomatoes, red peppers and baby bella mushrooms
Wednesday: Hot Tamale Soup – with homemade tamales from the freezer stock and grass fed beef and home canned tomatoes (I am in a tomato mood this week)
Thursday: Indian something with eggplant and pork (I know they don’t eat a lot of pork, but I have a lot of pork) or a fish curry, depends on mood.
Friday: Paella with chicken and chorizo – making use of the peppers I bought for Tuesday too.
Saturday: Shrimp with snow peas (shrimp for me, chicken for Eby, who won’t eat shrimp, but more for me.)

Happy Solstice to you this weekend – light a candle and appreciate the dark days, sunnier ones are on the way, after Saturday.

i’m out

Decisions are made by those who show up: Election Week Menu!

In honor of Election week and all the nationalities that make up this nation, I bring you an election week menu with cuisine from around our nation.  I guess that really isn’t any different from what I normally do, is it?

This week’s menu swap host is Angela from Angela’s Kitchen, so pop over to her blog and see the cute Halloween photos and all the great menus.  The ingredient this week is greens.  It must be the Southern in me as I love greens!

Saturday: Country Italian: Pork braised in milk, rosemary and garlic

Sunday: All American: Pheasant and wild mushroom pot pie – my bro and fam are in town and he is whipping this one up, I am typing up my menu plan while he cooks.

Monday: American Italian:  Spaghetti and meat sauce, garlic bread and salad

Tuesday: Hungarian:  Chicken Paprikash (with loads of smoked paprika) with rice or spaetzle if I have time, and a side of collard greens cooked nice and slow with garlic – perfect timing on the ingredient of the week as I need to harvest the collard greens in the garden.

Wednesday: Mexican:  Fish tacos with guacamole and salsa, maybe some refried beans for me too.

Thursday: Chinese: Black and Szechuan pepper chicken with snow peas

Friday:  On the road up North for the weekend to assist in the butchering and packaging of our piggies Parma and Speck (see pics on flickr to the right).

Don’t forget to vote on Tuesday!  Change is on the way!  Thanks goodness…….!!!!  I will be following all you facebookers and twitterers tomorrow night while the election results roll in.  Eventually I will get the twitter linked to my blog, when my darling tech guy remembers and has time.  Perhaps tomorrow while we wait in line to vote – if they have wifi that is.

i’m out