I love soup. I could eat it more frequently than I do. Eby really doesn’t care for soup unless it is full of meat and has almost no broth, or it must be more stew like. Since that is the case, I will typically cook soups for my lunches if I am working from home that day. Last week I was craving beans and greens (this week too). This week I am craving a spicy Asian style noodle soup, like the one above, Vietnamese crab and squid soup. I would make it, but I don’t think I wrote the recipe down or else I got it from a cook book long returned to the library. Lessons learned. Cheryl of Gluten Free Goodness is hosting this week’s swap, so if you need some soup ideas, click on over check out all the menus this week, even if you don’t need soup ideas you should check out the menus. If you haven’t posted your menu before, why not try it this week? It is really easy once you get the swing of it and helps with grocery shopping as well as meal planning organization. I have posted one every week since last Feb. As a result, I can look back over old menus and get new inspiration. Inspiration also comes from many cookbooks, magazines, fellow food bloggers and internet recipe sources. Try it for a couple of weeks, you’ll see.
On to the menu. I used the soup idea to clean out a few items from the freezer yesterday. Soup is good for that. It’s sunny, snowy and cold in MI today, and I wish I had some of last night’s soup left, sort of (see below). I have been trying hard to not have many leftovers and it is working finally. I always want to cook something new the next day and can’t easily take leftovers on the road with me. It looks to be a pork and chicken week, so I will work some extra veggies and seafood into my lunches (soups I hope).
Sunday: South American veggie and pork soup. This soup celebrates many of the ingredients that came to us via South America: potatoes, tomatoes, corn, chile peppers and would have been even better had I not scorched it while playing on Facebook. We topped it off with cilantro. Tomatoes and potatoes were local or from the garden, garlic too.
Monday: Roast 1/2 organic free range local chicken on a bed of onions, portabella mushrooms (on sale!) celery and parsley. Gluten free waffle stuffing (getting it’s own post tomorrow) with sage, thyme, parsley and garlic, rice (to go with the gravy I hope happens) and roasted brussel sprouts.
Tuesday: Hue (Vietnamese) style fried rice with lemongrass and black pepper or lemon grass chicken or tofu. Some of those pork spring rolls I froze last week will go nicely with this too. I wish you guys could taste them. If I posted the recipe, you probably could. Will work on that.
Wednesday: Company in town, spice him up! My dad is visiting for a meeting. Living two miles from Michigan State University gives us lots of opportunities to entertain out of town guests with meetings on campus. We like reasons to entertain. We are grilling some of our own pork center cut loin on the rotisserie and making risotto along with either broccoli or green beans in some form of healthy casserole, or just steamed. We will use the Fennel Fusion spice rub, oh how I love that stuff.
Thursday: I am in Chicago for work, but won’t have a lot of opportunity to go out except in the near vicinity of the Sheraton by O’Hare. Eby is on his own for dinner, which likely means dinner at Arbor Brewing Company, along with some beers.
Friday: Truffade and Pounti ala Auverge region of France and Saveur mag. Eby picked these out to make. I already bought the prunes so no turning back now. Pork and potatoes are from us, green beans or broccoli are not.
Saturday: Lunch Vietnamese crab soup with tomatoes. Every since I posted that pic today, I have been searching for a similar recipe and have found 4. Now I have to cook it again right?
Stop by here again next week and send me your menu swaps as I will be hosting. The ingredient is “local”. Source out at least one local ingredient, anything from your garden (fresh, frozen or canned this time of year) certainly counts. If you need ideas of how to find something local, leave me a comment or email me. Consider swinging into your local food co-op if you have one near by and those of you in warmer climates probably still have farmer’s markets to visit. Local anything counts, cheese, meat, tofu, veggies, let your tastebuds and imagination do the cooking!