Menu of the Week April 18th: Rhubarb

Oh rhubarb, how I love rhubarb.  My rhubarb is just starting to gain a few leaves but is weeks away from any sort of harvest :(.  However, I do have some rhubarb that I froze last year to use during a rhubarb craving that I never had, so, time to use it.  I am thinking a nice rhubarb martini sounds tart and refreshing as well as a rhubarb crisp.  Eby doesn’t care for rhubarb (surprise) so it will have to be a mini crisp as I don’t like dessert leftovers.  Manda of Asparagus Thin is our menu swap hostess this week, so please check out her blog and all the creative rhubarb dishes being served around the country.

rhubarb

In an effort to eat less meat and more veggies Eby has been perusing the Moosewood Restaurant’s Simple Suppers cookbook.  I think they over do it with the tofu substitutes a bit, but never the less we are trying several of their recipes (and I will probably unsimplify some of them) this week.

We have signed up for a CSA for the first time ever and I am super excited to see what arrives in our box every week, as long as it is not beets, but they said they would keep the beets from my half thankfully.  Our pickup day will be Tuesdays, so I will probably have to leave the Monday menu swap or post a week late, as my menu plans will soon have to be from Wednesday to Wednesday and designed with what arrives in the box.  Perhaps we call all start a CSA menu swap.  That will probably go over as well as my deep fry Fridays attempt!  So, I will still be posting our menu, but it will just be out of sinc with Monday’s GF swap, unless they tell me ahead of time what is coming every week.

Since we have signed up for the CSA, I can focus our large backyard garden on items that we want to raise to can, store or freeze for the winter usage.  We will be growing lots of tomatoes, broccoli, broccoli rabe, greens (collards, kale and chard), leeks, onions, shallots and green and red chiles.  The red we dry and the green we roast and freeze.  I have about 60 tomato plants and 36 green chile plants that will be graciously delivered by my brother (on Wed) from my favorite green house at home, Plant Masters.  Lansing doesn’t offer the volume or variety that I seek. I didn’t get mine started on time, so to Plant Masters we turn.  We have a little greenhouse system set up in our dining room and in our basement to keep the plants growing and happy until we can plant them in MI – maybe around the 3rd week of May.  I will transplant them to larger containers in a few weeks.

As usual, we try to use as much local (or raised by us) produce and meat as possible.  The pork and beef in the meatloaf is all local, the chicken was raised by my brother, the potatoes are local, our garlic and shallots are local and tomatoes, although I am almost out of tomatoes and homemade tomato paste. Most of the fresh herbs I use I grow in pots in the house with the exception of the dill this week, no dill yet.  I need to get cracking on the cheese making.  My first few attempts haven’t been as successful as I had hoped.

Our menu for the week:

Sunday: Ginger’s meatloaf ( I love this recipe that I have developed over time so much I can’t event think of trying others, I should try to write it down, but I don’t measure anything)  with a tangy tomato sauce on top and a side of  roasted fennel, potatoes and saffron.

Monday:  Asian braised salmon with bok choy and soba noodles (i finally found some pure buckwheat noodles).

Tuesday: Creamy lemon fettuccine with garlic roasted broccoli.

Wednesday:  Moriarty style potato soup and a romaine salad with toasted pecans, red onion and orange wedges, homemade tarragon vinaigrette.  Our local pub makes this addicting brothy potato soup that we just love – the broth is key and I will concor it.

Thursday:  Buttermilk fried chicken, Southern cooked collard greens and maybe some smashed potatoes.  Rhubarb crisp – my bro is in town to help me eat it, wait, I don’t think he likes rhubarb either.

Friday:  Grilled lemon herb tofu with spinach artichoke risotto with dill.

i’m out


Menu Swap of the Week: Sides and Salads

Hosting this week’s menu swap is Wendy of Celiac in the House and she has picked favorite sides and salads as this week’s theme. I think we can work many of those in this week.  As I was typing this earlier, I hit save draft and went to go look up something.  When I came back to the page two minutes later, Word Press was asking for my password and hadn’t saved my post, even though I can see it saving it below every 2 minutes as I type.  I am sure this has happened to all of us, but it sorta takes the wind out of your blogging sails doesn’t it.  Trying to recreate the genius you had already typed below is impossible.  Easy to call it genius as it is gone now! So, lesson learned.  Always log into the dashboard, even if it doesn’t ask me to.  Enough griping and back to food.

Make sure you swing over to Wendy’s blog to see what all the other great GF cooks around the country are planning this week!

Sunday:  Steak and brats (steak for me, brats for Eby), grilled asparagus and some killer potato skins with bacon, cheese and chive sour cream.

Monday: Stuffed poblano peppers, inside out.  Instead of stuffing them, I roast them and chop them up and mix them with onions, tomatoes, cilantro, ground beef with Mexican seasoning, rice and cheese and then bake yourself into comfort food. A rice casserole with loads of my favorite veggies.

Tuesday:  Fish and chips and slaw!  Fish will be coated with an herby bread crumb mix and baked, fries will be cut with our new industrial strength french fry cutter that should arrive tomorrow and the slaw will have a lime and olive oil dressing with cilantro and green onions.  I really dislike mayo based sweet slaws, but love crunchy cabbage lightly dressed with tartness.

Wednesday: Caesar salad with a grilled chicken breast.  One of our favorite salads and if it weren’t for this week’s theme, we probably wouldn’t have thought of it.  This is the best way to enjoy romaine lettuce, I am convinced of it!

Thursday: I am having a hard time deciding what to cook on Thursday, so for now we are going with pasta carbonara with bacon and asparagus and a spinach salad with hot bacon dressing.  Maybe we will just do the spinach salad.  I am leaving myself some leg room on this one.

Friday:  Turkish Doner Kabobs (made with pork) with sides of tatziki, lightly marinated cabbage, pickled red onions and maybe I will make some flatbread or pita to go with it.  Of course we need a feta cucumber salad with this too and who knows, maybe some homemade baba ganoush if I find the time. Sumac is the key to great Turkish seasoning, and oregano.

Baked good:  Lemon bars, I have to have them around Easter now, so time to bake some!

May spring be on it’s way to you!

i’m out

Menu of the Week March 22: Latin Theme!

Happy Spring!
Here is a photo of my garden to be:
garden starts
One of my favorite themes for cooking here at home is the Americas, South, Central and North. To celebrate, we are embracing not one, but three Latin themed dinners this week (Eby was actually ready to do every night in a Latin theme), somehow they all involve pork or chicken, as of course that is what is in our large freezer.  Elizabeth of Weird and Surprisingly Good is the menu swap host this week.  Make sure you click on over there and check out the Latin-y menus around the Gluten Free blog world.

Sunday: GF Matzo ball chicken soup with dill – first attempt at Mazto balls, GF or non GF and well, it didn’t work.  Tasted good though.

Monday: Arepas with pulled pork and pickled onions maybe some pintos and salsa too.

Tuesday: Thai pad ped with Thai basil, beef and red curry (following my local Lamai restaurant style), fresh spring rolls with veggies and dipping sauce.

Wednesday: Puebla Chicken and potato stew

Thursday: Grilled fish (cod probably) with parsley, garlic, lemon and olive oil, grilled asparagus

Friday: Pork with Negro Mole Sauce ala Rick Bayless and Saveur Magazine.  Not sure what sides we will have, maybe a cucumber salad.

Ending with a photo of Truffle, our kitten laying next to the indoor garden in the sunlight, in bliss.
truffle in sunlight

i’m out

Menu of the week: Nuts and St Patrick’s Day!

This week we get to celebrate one of my favorite holidays, St Patrick’s Day.  I do have Irish roots and that combined with red hair makes it one of my favorite days of the year. Plus, it’s a good excuse to drink whiskey and drink hard cider with friends, be rowdy and chant Irish slogans all day in Gaelic.  I take the day off every year and will do so again this year.

St Patty's Day prep, Irish coffee and bling

The ingredient this week is nuts and our lovely host is Sea at Book of Yum who always has some tasty eats cooking.  Make sure you visit her blog to get the scoop on all the nutty menus around this week.

Sunday: The ultimate Mac and Cheese!  I found my recipe that I thought was long gone and I couldn’t remember how to recreate it as I had only made it once.  Where was it?  In my pile of recipes to blog.  Irony.  It is based on Martha Stewart’s Mac and cheese with my adjustments of course.  I will post this one.

Monday:  Pizza, when I start to crave tomato, then I start to crave pizza toppings shortly after that, so it’s time for some pizza. Using the Chebe pizza crust this go around to try it again.

Tuesday:  Happy St Patrick’s Day!  I will leave the house for the bar hopping bus crawl with a crock of Irish Stew with lamb to come home to.  Using the last of the lamb in the freezer.  Lots of leeks, carrots and potatoes.

Wednesday  Jap Chae Korean Glass Noodles ala Jaden at Steamy Kitchen and kalbi, slow braised beef short ribs.  We must have some rice and kim chi of course too.

Thursday: On the road for work, traveling with some Indian spiced cashews that I found in Chicago at the market.

Friday:  Black vinegar ribs with some of the pork ribs from our freezer, rice and maybe a green bean stir fry to go with it.

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