Dinner’s on!

Back into the swing of cooking I go this week.  The last three or four weeks have been a whirlwind of night meetings and weekends away.  It happens every once in a while, but it throws off the cooking mojo.  To bring the mojo back we have a nice spicy week ahead.  Next week is the first week of our first CSA.  Once that begins, my menu planning will start the day after CSA pickup day (which is a Tuesday) so that I can incorporate whatever goodies end up in our box.

This week’s menu swap hostess is Sea from Book of Yum and the topic is Pizza, something just about everyone loves!

Sunday:  Peanut barrel for a bunless burger and a side of fries

Monday:  Korean Kalbi grilled, wonton soup, broccoli stir fry and fried rice, or maybe I will make broccoli fried rice.

IMG_9631

Tuesday: Ethiopian – injera is fermenting on the counter now, doro wat with one of my brothers organic free range chickens, pintos Ethiopian style and a side of yellow peas and potatoes spiced up to fit the party too.

Ethiopian: collards, beans and beef over Gluten free injera

Wednesday: Pizza – we have a couple of GF crusts to compare and plenty of fresh mozz, maybe we will do calzones if we are feeling snazzy

Thursday: Pasta toss with grilled asparagus, shaved Parmesan, grilled red onion, grilled chicken breasts and fresh herbs.

grilled asparagus and chicken pasta

Friday:  heading North to the farm for a fun weekend along with the Leland Wine and Food Festival.

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 Feb 9th: Chocolate!

Ah Chocolate!  You either crave it all the time, or not so much.  I am in the not so much category, but I do like my chocolate, it just has to be good chocolate.  I don’t crave it.  I am more of a salt than sweet tooth.  If there is any week to like chocolate, this is the one.  Since this week includes Valentine’s Day, I will embrace chocolate in souffle form and pair it with raspberry (chocolate is better with raspberry don’t you think?), but I am also using chocolate in a savory dish.  As long as we are on the chocolate topic, if you haven’t seen Like Water for Chocolate, you really, really must (esp if you like cooking and Mexico) and see it in the undubbed original Spanish version with subtitles.  Do not watch the dubbed version, you lose everything.

chocolate souffle

Our host for the menu swap this week is M-Elle of Cooking and Uncooking .  I am certain there will be some great gluten free chocolate desserts posted this week, so check them out.

Sunday:  Smokey pork (our pork) on the charcoal grill, low and slow in the sunshine. Potatoes Dauphiniose with both sweet and local potatoes plus Gruyere and grilled asparagus.  I am using my Mexi rub and added  cocoa powder, coriander and brown sugar to the rub.

Monday: Homemade pizza!  Deep dish or thin crust, to be determined.  Using our canned tomatoes and our frozen tomato paste and herbs from the indoor garden for the sauce.  No homemade mozzarella yet, but soon!

Tuesday:  Vietnamese crab and tofu soup with a Vietnamese cabbage salad and maybe attempting scallion pancakes.

Wednesday: Pesto Risotto and grilled salmon with spicy black butter

Thursday: Gumbo with okra, tomatoes, andouille sausage and chicken over rice (maybe dirty rice maybe not)

Friday: Indian, pork kofta curry balls (based on the linked recipe), rice, dal and maybe I can work a cabbage potato curry dish in there too.  I recently had a great one at our local Indian restaurant, the potatoes were tangy with lots of cilantro and black mustard seeds in the dish.

Saturday (Valentine’s Day): Cheese fondue appetizer with Whole Foods Sourdough GF  bread and apples for dunking,  Scallops (for me, fish for Eby) with beurre blanc sauce and angel hair pasta, green salad with sustainably raised hearts of palm, tangerine supremes, red onion and a dijon viniagrette , chocolate souffle with raspberry eau de vie whipped cream Going to eat the Trader Joes GF flourless chocolate cake I forgot I had in the freezer for emergency dessert needs when traveling.  We made a raspberry puree with a bit of Grand Mariner to go with it.  L.Mawby Sparkling wine from Leelanau County. Martini’s and cocktails instead of wine.

Menu of the week Sept 29th

This week’s ingredient is almonds and the menu swap is hosted by Kimberly at Living Free.  I was so busy yesterday that I didn’t have time to finish my blog for this week’s menu.  So I am a bit late to the party.  I will see if I can fit some almonds in somewhere.  I often have a bag of them in the car with me while traveling.

Here’s what we are having this week:

Monday: Fettuccine Alfredo with pancetta and chives – we had that Monday night and it is so rich and decadent that I can only justify it once a year.  Luckily it was cold and rainy.

Tuesday:Vietnamese chicken pho with homemade pho broth.

Wednesday: Pizza – I haven’t made pizza in months and am starting to crave it.  Good ole pepperoni mushroom and onion pizza, with artichokes of course.

Thursday: Yakhni Ma’a Loubia –  Lebanese Green been stew  with grass fed beef – I went to the farmers market and low and behold they had those nice flat Romano green beans.  The kind I tried to grow, except that I didn’t plant them when I found out I had ordered bush beans vs pole beans.  My local Mid Eastern restaurant down the road makes a great green bean stew and every once in a while I have a craving.  Loaded with green beans and tomatoes, it is healthy comfort food, esp with a side of Hashwi!

Friday: White pork chile – I have more pork than chicken and the new piggies will be in our freezer sooner than I think – I know, usually it is white chicken chile.  I will have to hold the beans back and serve them separately or my guy won’t eat the chile.  In fact, I probably have to just call it something else altogether, like pork stew with green chiles (but not green chile stew).

My bf brought home even more cookbooks and is reading through them looking for  interesting recipes.  So we should have a couple of weeks worth of plans soon.

i’m out

Menu of the Week April 28th: Peas

This week’s menu swap host is Manda over at Asparagus Thin and peas are the featured ingredient. My darling BF saw the subject peas and promptly boycotted the ingredient this week, but I plan to work them in for a dish just for me, peas with prosciutto and dill. Lately I have been struggling for inspiration and yet trying hard not to repeat menus (except for pizza and grilled asparagus of course). I think it would be great if I cooked something different almost every night for 6 months. In an effort to eat more brown rice (with this months Saveur as inspiration) I cooked up a rice cooker full and now am going to experiment with brown rice fritters and different ethnic flavorings.

Saturday: Mixed grill

Spicy lamb brats and spicy grass fed burgers with caramelized onions and cheese, penne with pesto and creme fraiche and grilled asparagus

Sunday:

Lunch: Vietnamese crab and shrimp soup with mung noodles, mint and basil

Dinner: Pizza!

White pizza with a roasted garlic and chive bechamel (made with goat butter as we are out of regular butter – how did this happen?), Italian sausage, artichoke hearts, roasted red peppers, feta and some mozzarella.

Monday: Cyprus (ala Saveur mag)

Souvlakia Hirina : Pork kabobs (from Pancetta, our pig) with tatziki with brown rice fritters with oregano, lemon zest and feta, veg to be determined

Tuesday: New Mexican

Green Chile Cheese Nachos (three of my favorite ingredients right there) and fennel slaw with cilantro and lime

Wednesday: Mediterranean mix

Braised leeks (and maybe some kale) and Chicken Provencal and brown rice fritters with parmesan and parsley

Thursday: Fresh American (or whatever you think fits here – I am at a loss)

Seared Scallops with roasted garlic chive butter, peas with prosciutto and dill for me, asparagus for the BF, oven roasted potatoes with garden herbs.

Friday: Mexican mayhem or Indian Monsoon

Company in town – we are either cooking up a Mexican storm with carne asada tacos( with grass fed beef of course – must use it up), pintos de olla, salsa, chips and guacamole – oh and margaritas or we are going out for Indian.

I must confess, I had a really busy week last week and didn’t get around to making my app of the week or my dinner for Friday night as I was helping a friend move. I still plan to attempt the gruyere pinwheels with herbs sometime this week. Also look forward to posts on rubs (as promised) and hotel butters. And I haven’t forgotten about the cocktail of the week feature either, but that feature will be switching to the cocktail of the month.

i’m out