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

Menu of the week: Vanilla; Cocktail of the week: Blood orange and vodka

Gluten Free Menu Swap Monday - Vanilla

Monday:

Grilled center cut pork loin (from our pig Pancetta) with my fennel coriander rub, lemony (no lemon in the house) lime-y steamed broccoli and sage (sage plant looks a bit weary) thyme and shallot Parmesan polenta with a Hen of the Woods mushroom sauce on the side. I have never used Hen of the woods before and Trader Joe had them priced to try.

Cocktail of the eve: blood orange juice and vodka refreshing and healthy!

blood orange and vodka

Tuesday:

Moroccan chicken (just found some preserved lemons at the store) recipe via Elise and GF cous cous (throw basmati rice in your spice grinder and add a dash of turmeric while cooking – pretty close). Still thinking about a Moroccan veg.

Edited to add, that I went to see There will be Blood, so I popped everything in the crock pot, doubled the preserved lemon (and skipped the raisins, not a fan of them) and put the rous cous (rice cous cous ha!) in the rice cooker.  I forgot about a veg.  By the way, the movie was great!

Wednesday:

Seared scallops with garlic buerre blanc on a bed of angel hair pasta with broccoli rabe

Thursday:

Argentinian Chimichurri grilled beef (grass fed), marinated grilled asparagus (from Peru – I know, horrible of me, but my boyfriend will eat about three different vegetables – asp, broc and greens – at least it is on South American theme night) and tostones/patacones (twice fried plaintains).

Friday:

Green chile cheese empanadas, Mexican rice, frijoles (pinto beans) with onion, cucumbers in lime and chile and chile de arbol salsa

Oh yeah, vanilla. BF has planned a very raspberry valentine cake and I will make a vanilla sauce to go with it.

Edited to add:  I just made a batch of very dense chocolately brownies with vanilla, raspberry puree and coconut flour.  It is almost a flourless brownie.  As soon as they have cooled, I will update you.  They look and smell delish!

i’m out