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!
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!
Happy Solstice! Solstice occurred around 7 am this morning. The days will be longer soon! This week’s ingredient is cranberries. I guarantee you I will consume at least one cranberry vodka cocktail this week, plus we will use cranberry sauce on Friday with a turkey dinner. Angela’s Kitchen is this week’s gluten free menu swap host, so click on over there and check out all the great menus floating around.
This weekend I made three different batches of brittle: pine nut, pumpkin seed, almond brittle with red chile and fleur de Sel; coconut cardamom brittle and macadamia nut, almond, coconut brittle, both of the last two also had cayenne and fleur de Sel. That heat combined with crunch and salty sweet is so delicious! It is the best brittle I have ever eaten and the first time I have made it. I made the coconut brittle for a friend who has a peanut allergy and she loved it.
Sunday: Snowpeas with pork stirfry – a hold over from last week’s menu
Monday: Latkes/potato pancakes with Weiss wurst
Tuesday: Vietnamese Chicken Pho – I still have fresh Thai basil growing in the basement greenhouse/room. Organic free range chicken raised by my brother for this pot of soup.
Heading North for the holidays at the farm:
Christmas eve – shrimp cocktails and roast beef
Christmas day tradition: cheese fondue with veggies and beef fondue with many dipping sauces with baked potatoes, cheesy parm bread and salad
Christmas day after Roasted Turkey (extended family gathering) with hot spiced wine
Saturday night: Hanging and likely eating too, at the Bluebird in Leland – traditional reunion weekend gathering spot for all those who no longer live in Leland, but are home for the holidays.
I am bringing apps for both Christmas eve and Day: mini meatballs with porcini mushroom, parm and thyme, spinach veggie dip with tortillas, shrimp, hopefully some blue cheese gougeres, and a cheese and salami platter with lots of GF crackers. Oh and pate, if it works. I have a liverfree pate in the oven right now. I used chestnut puree instead of liver hoping it will give a similar spreadable texture. Country pate with homemade fermented dill pickles and dijon. I have the whole week off to play and cook until we head North.