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

Thanksgiving week Menu Swap: sweet potatoes

heritage turkeys

Sea of Book of Yum is hosting the swap this week and has chosen sweet potatoes as the ingredient.  It took me a long time to realize that sweet potatoes are great.  As a kid they were always coated in marshmallows and brown sugar, not having a sweet tooth and not liking marshmallows much, the dish was never for me.  I really like sweet potatoes in a more savory dish.  Or in sweet potato fries.  Speaking of fries, that reminds me that soon we will start a new post series called Deep Fry Fridays, although I seem to deep fry more on Thursdays for the record.  Friday rhymes better.  Since we celiacs typically can’t eat any deep fried foods in restaurants because of cross contamination, I thought I would push our limits and have a deep fry fest month.  I am thinking January might do.  That gets us safely behind the busy holiday season, albeit everyone seems to diet in January.  Deep frying doesn’t have to be super fattening.  Sauteeing can be just as bad.  So stay tuned for some great ideas to dip into your fryer.  Send your suggestions this way too.  We will do a menu round up and see what is frying around the country.

Saturday: Porchetta, leftover from the freezer, ancho chile, cilantro new potatoes, roasted broccoli

Sunday: Szechuan beef (using our grass fed beef) and broccoli stir fry

Monday:  Pizza!!  I will be trying out Whole Foods 365 GF pizza crust mix.

Tuesday: Chicken ala Veracruzana from one of Rick Bayless’s books, arepas (chicken raised by my brother)

Wednesday:Grilled salmon, ethnicity to be determined, sides to be determined.  Leaving this one up in the air for now.  Maybe an Indian theme.

Thursday:  Thanksgiving!  Our menu this year is mostly based on Gourmet’s Come Together menu, very modern Mexican/New Mexican.

Apps: shrimp cocktail with cilantro and lime, chipotle meatballs, guacamole, chips and fresh salsa using my canned tomatoes and adding fresh cilantro, onion and serranos.

Salad: Clementine Jicama Salad

Main course and sides:mango salsa with pomegranate, spiced roasted sweet potatoes, adobo turkey with red-chile gravy (brined and charcoal grilled), corn-bread and chorizo stuffing, poblano potato gratin, green beans with a brown butter shallot sauce, center cut pork loin with rib on the rotisserie (with my homemade Mexican rub), rice (to go with the gravy),  and cranberry sauce (you have to have it)

Desserts:lattice apple pie with mexican brown sugar (although GF it probably won’t be latticed), chocolate cinnamon cream pie, with Pamela’s chocolate cookies used as the crust vs graham crackers, Haagen Daz Swiss Vanilla Rum ice cream

No, I am not cooking all of it, a good friend of mine and her hubby are bringing the meatballs, the stuffing and apple pie and making them all GF, another set of good friends (my aunt and uncle) are bringing sweet potatoes to roast and cranberries.  Both are bringing lots of wine. Both are coming from far away to join us.

Localvore part: We are using our ground pork in the meatballs, skipping the veal, the heritage turkey raised by my brother, the pork loin that we helped raise and butcher, tomatoes that I raised and canned, apples from the farm, potatoes from the farm and all garlic used is from my brother and sister in law.  The tortilla chips are made localy in Ann Arbor and are addictive. Oh, and our bubbly and several wines are local from LMawby Vineyards and 45, a new winery in Suttons Bay, both with great winemakers.

Friday : Brunch with the house guests: Sausage and Egg Casserole with slow roasted tomatoes and mozzarella (using pomodori al forno tomatoes instead of sundried) – this is naturally GF and I made it years ago and finally found the recipe again, recovery bloody marys, home roasted coffee.

Dinner:  Pork Pozole Party: our good friend Dan is in town (as well as our Thanksgiving guests) and we are hosting a party for him so that he has a chance to see everyone.  Pozole sounded like a tasty crowd pleaser and is comfort food for me when it is cold out and it is already cold cold cold out.  Radishes, shredded cabbage and onion for toppings.  We will use our pork for the pozole and red chiles from NM.  Margaritas will flow.

So, a wonderful week is on it’s way and once again, we have a lot to be thankful for!  Happy Thankgiving to all of you!

pigs and apples Ginger with her sides of porkour thanksgiving turkeyheritage turkeys purple potatoes in the gardenripe ready to can tomatoes garden fingerling potatoes apples apples

i’m out

Menu of the week November 9th: Pomegranate!

It seems lately that all I do is post my menu every week.  I do have about 15 posts waiting, some since March – how pathetic!  The problem is, I go online and get distracted by bleading blogs, or twitter or facebook.  Before I started posting my menu, I used to post once or twice a week and post more recipes.  I need to get back there.  I need a new camera too, but we will take one step at a time.

Today we were supposed to be up in Leelanau butchering and packaging our piggies Speck and Parma, however, it has been to warm and our butcher was still busy making honey.  Ok, the bees make the honey, but he puts it in nice bottles and markets it.  Since it was moved to next weekend, we had no plans for the day and actually relaxed, did no chores, played with the kittens (and the kitties) and got caught up on many of our DVR’d cooking shows.  This week’s menu is inspired by what’s in the freezer (need to make space for lots of pork) and by American’s Test Kitchen, Tyler’s Ultimate, and Barefoot Contessa.

This week’s menu is hosted by Cheryl of Gluten Free Goodness and the ingredient is pomegranate.  I have pomegranate juice in the freezer, so I will whip that out to make some Pomegranate Cosmos on Tuesday.  I need to clean the freezer out anyway.  Fresh pomegranates were on sale yesterday and I walked right by – silly me.  Please check out all the other great recipes using pomegranate on the menu swap.

Saturday:  Homemade pork tamales with red chile sauce – from the freezer stock.

Sunday:  Chicken cordon bleu with chives, gruyere and prosciutto topped with a roasted chicken jus; braised brussel sprouts with fingerling potatoes (from our garden) bacon and red onion.  My brussel sprout plants didn’t produce this year.  Each sprout is as big as this o.  So I bought some.

Monday: Flank steak with Penzey’s Northwoods fire spice and twice baked stuffed potatoes with Boursin cheese.

Tuesday: Grilled salmon with Tacoma sauce (remind me to post this sauce) and fennel slaw.  Company in town (yippee!), so we may totally do something else.  Either pescatarian or vegetarian if we switch as she is both.  Also, it is Veterans/Armstice Day and I have it off – one thing to thank Unions for.  The real thanks of course goes to all our Veterans out there – thank you for all you have done for us!

Wednesday : Pork Stroganoff with dill on noodles, side TBD, but something with pomegranate – perhaps a salad.

Thursday:  Baked potatoes topped with a white cheddar sauce, broccoli and bacon, and tossed salad

Friday:  On the road to Leelanau for the weekend.

i’m out

Menu Plan Monday Oct 27th

It’s going to be a spicy week here at Fresh Ginger!  This week’s menu swap is hosted by Manda at Asparagus Thin and the ingredient is coconut, one of my favorite things.  Coconut is so versatile and pretty healthy too, in moderation of course.  Pop over to Manda’s blog to see what all the other bloggers are cooking up! Make sure you watch the Sesame Street video – did that bring back some memories.  Then go put the lime in the coconut and shake it all about – but add rum first…….

Monday: South West: Green chile Enchiladas with pork.  Trader Joe’s now has Hatch NM green chiles in the store – at my store they were logically hanging out over the frozen Mexican items.  I would ask where they might be hiding at a store near you as I never would have found them there without asking.

Tuesday:  Overnight for work: Gluten free meals requested at the Kettunen Center – fingers crossed.  Bring cheese and crackers in a cooler just in case.

Wednesday: Indian: South East Indian Crab curry with coconut milk – this one from the Jamie Oliver archives.

Thursday : Mexican: Red snapper ala Sayulita with cilantro and garlic. Whole red snappers dusted with corn starch and then sauteed until crispy, doused with a lime, cilantro, garlic sauce to make it sizzle.  I had this dish in Sayulita, Mexico a few years back and have wanted to replicate it for years.  But there was never whole fish in my store, that is, until the wrong order came in recently and they were sent whole snapper instead of filets.  Lucky me!  Maybe I will use the can of coconut water I have as the sauce base……

Since coconut is the ingredient this week, I will have to drink a pina colada as I just found a can of pineapple juice in the freezer – I always have coconut milk, coconut powder, shredded unsweetened coconut and dried coconut milk on hand.  I love coconut.

Friday: My family will be in town for a Michigan State University Football game, so we are going out to eat Friday night.  Maybe I will be nice and make some oatmeal, coconut chocolate chip cookies for them.

i’m out

Menu of the Week: Onions

I consider onions to be a staple, along with tomatoes.  I use almost a bag of onions a week.  Onions are very healthy for you and full of fiber and of course delicious.

This week’s menu swap is hosted by Manda at Asparagus Thin so make sure you check out her menu and blog as well as all the other menu posts.  This week’s ingredient is onions.

Saturday:  Grilled wild caught Sockeye Salmon with dill and garlic and a dill horseradish yogurt sauce and creamed spinach (with onions).

Sunday:  Over at a friends for grilled leg of lamb

Monday:  On the road 🙁 for work, of course.  All these night meetings mess with my cooking routine.  Maybe I will pack a waffle turkey sandwich.  I really like using waffles for sandwich bread.

Tuesday:  Italian American

Stuffed Shells!  Finally!  I will be stuffing mine with a ricotta and Italian sausage mixture  and topping it off with marinara sauce and some fresh mozzarella.  Onions will certainly be a factor in this dinner.

Wednesday: Indian

Cardamon Chicken with garlic and onions, lemon basmati rice.  Maybe onion pakora if it isn’t too hot out.

Thursday: New Mexican

Green chile harvest!  I will roast them and make a green chile cheese tamale casserole with some red chile sauce on the side.  A side of pinto beans simmered with chipotle, jalapeno and onions sounds good too.

Friday: South American

Bolones de verde (plantains grated and made into a dough and stuffed with cheese) – a snack I had in Ecuador that is actually Colombian and hard to find a recipe so I will be tasting and creating from a memory over 15 years old!  Along with this, grilled grass fed beef ribeye steaks with chimichurri sauce (with onions,  parsley, oregano, cilantro in the sauce).  Some grilled veggies for a side dish.

Happy eating!  Next week I will be in Flagstaff AZ for work for 7 days and will be eating from a college cafeteria and therefore I will not be posting a menu.  I hope simply to survive!

i’m out