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

Caesar salad dressing the quick way

Caesar Salad dressing


When I want to have some Caesar dressing and I am not in a raw egg mood (I am eggless at the moment as I forgot to buy more) I just use mayonnaise to whip it up. Caesar dressing is a combo of eggs and oil, just like mayo, only it comes emulsified for you. I like mine dressing really lemony and with lots of anchovy. I just have a list of ingredients with approximations below as I don’t measure, I just add it to taste.

Mayo – not Miracle Whip – probably about 1 cup

Dijon mustard – maybe 2 TBS

anchovy paste at least 1 Tbs or more

lemon juice – probably one whole lemon for me, the tarty girl

garlic powder – you can certainly use raw, but this keeps longer in the fridge with dried

grated parmeasan maybe 1/3 cup

salt and pepper – lots and lots of fresh cracked pepper

Put it all in a pint jar, put a lid on it and shake, shake, shake. Those three shakes always put a song in my mind…shake your booty baby.

Toss on some chopped romaine, add delish GF buttery garlicky croutons (bread that wasn’t so good is great for croutons) and top with more parm.

i’m out

Menu of the week March 24th: almonds!

Ginger Lemon Girl is again hosting this week’s menu swap. Swing over to her site and check out all the menus!

Sunday: Ethopian

Doro Wot from Saveur and red lentil stew on rice as my Injera bread did not work.

Monday: Classic French American

Grass fed steaks on the grill with bearnaise sauce (from scratch), tator tots (who doesn’t love a tator tot?), grilled asparagus and homemade easy Caesar salad dressing with romaine and croutons

Tuesday: Malaysian

Scallops Laska (a spicy tangy coconut broth with rice noodles and seafood) hum, still need a side dish for this one, perhaps…you guessed it: fried spring rolls!

Wednesday: Mexican coast

Fish tacos with tilapia, garlic, lots of red chile and lime topped with cabbage slaw, salsa, sour cream and some rice and beans on the side.

Thursday: Northern Italy

Orrechiette Carbonara with leeks and pancetta (instead of bacon) from April’s Bon Appetit and an arugula salad. I will be making some homemade wheat free, spelt (yes I know it has gluten) orrechiette for this one.

Friday: Spanish  Portuguese Caldo Verde

Potato soup with kale and chorizo

Saturday: Lunch: Irish

Walk to our local pub for a hard cider (Strongbow) and their Moriarty’s mug (GF potato soup with bacon and broth), time to visit the local restaurants more (now that we are not moving) and focus on walking to them, good for them, good for us.

Dinner: Lebanese picnic

Stuffed Grape Leaves with rice, pine nuts and grass fed ground beef and a feta, greek olive, tomato (tenativly as my guilt of buying a winter tomato may set in) cucumber salad with fresh herbs from the basement greenhouse. Ooh, maybe some homemade hummus too! Yummus!

Baked goods of the week: Ginger Scones (spelt based), ginger snaps (spelt based) and lemon bars with an almond based crust. I know you were wondering how I was going to work almonds in this week……

For things that are spelt based, I have been thinking about starting an additional spelty blog to post those recipes so that non spelt eaters aren’t bothered by it. What do you all think? Separate or list them here? How many of you Celiacs out there also eat spelt?

i’m out

Menu Swap for the St Patty’s Day week : special ingredient coconut; Cocktail of the week: Hard Cider

St Patty's Day prep, Irish coffee and bling

Finally, it is the day I wait for all year long: St Patty’s Day. You might think that I gave up partying hard for this day in my twenties (like most) or in my thirties (like the rest) but no! I still plan to do a pub crawl today (albeit with only two pubs) and wear green and loudly shout Irishisms that I can’t spell.

You see, I am a red head. This is a holy day for red heads, esp ones of Irish descent like me (Scottish and German too). This is the day I get to wear my favorite color: green. 80% of my wardrobe is green, so it really isn’t a hard to find something to wear.

What to cook? I alternate between Irish boiled dinner (which sounds so boring) and Irish stew with Lamb every other year now. We started the week off with fish and chips to get that out of my system.

What to drink? Whiskey and Cider of course since there is no gf Guinness and I prefer many other delish stouts to Guinness anyway, even if I can’t drink them. So I have chosen for the pub crawl locations that have cider on tap and whiskey on hand and music to jig to.

Can you tell I am excited?

Here’s this week’s adventure:

Saturday: Southwest Santa Fe: Carne Adovada (pork in red chile sauce) and pinto beans with guac and chips.

Sunday: Irish Coast: Fish and chips

Monday: Irish boiled dinner (although I never once saw corned beef when I was in Ireland) Corned beef, cabbage and potatoes. The pressure cooker is already going and then this will go into the crockpot with the rest of the deliciousness to be ready by the time I am pub crawled out.

Tuesday: Asian Pacific: Grilled Salmon and broccoli rabe with garlic ginger. Salmon will likely have an asian flare to it – chile, garlic, tamari with a lemon grass coconut milk sauce or coconut rice to serve with it, or both.

Wednesday: Tex Mex: Pork enchiladas (casserole style with cheese and onions, lots of onions) with cucumber lime salad and Mexican rice and a pina colada with Mt Gay rum (my fav).

Thursday: Thai :Lard Nah with swiss chard and tofu on wide rice noodles. I will have to post this recipe as it is addicting (if you can eat soy).

Friday: German tour of the Rhine : Jagerschnitzel with Riesling mushroom sauce, spaetzle and rot kohl (or some sort of cabbage side) with a dry Riesling

Warning: Any one of these nights might get subbed out for takeout Gluten free Pizza from Mancino’s down the road (yes, finally, but it is 20 min away. They have a GF crust and a spelt crust!). Twenty minutes never seemed so close!

Erin go braugh!

i’m out and doing a jig, a celtic one……

after pub crawling....

Menu of the week Feb 4th and cocktail of the week: Chai-tini!

I have jury duty this week, so since I my schedule is not in my control, I am going for more simplified meals, unless I get home early (I work out of my house when not on the road) then I might just change it up a bit. This week’s menu swap is hosted by Sally over at Aprovechar. Sally has successfully been dieting on top of a GF diet and has proudly lost 20 pounds. I should follow her example!

Cocktail of the week: I still have to come up with this, ideas anyone?  Chaitini it is!  See the lastest post for recipe and photo.

Added note: my darling BF brought home one of Jamie Oliver’s cook books from the library last night, so this menu is subject to change should he decide to create a Jamie dish, all of which look fabulous!

Monday: Southwest

Green chile stew with pork (ours), roasted green chiles and tomatoes from the garden and potatoes (still eating potatoes from the farm up North) (got home early so I have more time to cook)

are you going to gemmi that tomato? Green chile roast ripe ready to can tomatoes

Tuesday: All American

Homemade mac and cheese with a nice green salad (and I don’t have to go in for Jury duty! yea!)

Wednesday: Pacific NW

Wild Pacific Silverbell (I think, it came from Trader Joe’s) Salmon poached in wine with a light tarragon cream sauce, wild rice and broccoli rabe sauteed with garlic and maybe sprinkled with crushed hazelnuts or something North Westy like that.

Thursday: Rome around Tuscany (did you get the pun??)

Eggplant/chicken Parmesan (eggplant for me, chicken for my poultry craving bf)

Friday: A trip to Thailand

Pad Thai with tofu or Lard Nah with crispy tofu and asian greens (Friday is a long way off) and fried spring rolls made with rice wrappers. Maybe some hot and sour soup to go with it.

i’m out