Menu of the Week July 6th: Garlic!

Where does the time go?  How did I have more time in winter than now to blog when the only thing that has changed is the amount of daylight (and a growing garden).  The garden is care free now, at least until  the weeds are about a foot tall, then I might pull them.  We did some heavy paper and mulching in the garden bed, so the weeds have been holding back pretty nicely.  Just have to water and wait, wait and wait for harvest.  It was a cool spring and has been a cool summer with the exception of one week.  I love it cooler, but the growing stuff in my yard doesn’t.

Cheryl of Gluten Free Goodness is hosting this week’s gluten free menu swap and the ingredient is garlic.  She is already harvesting a multitude of produce from her garden, including garlic.  All we have are herbs, greens (which I haven’t harvested as the CSA is keeping me well stocked in greens) and broc rabe, which went to seed in a day, maybe two, so we didn’t get to eat it, but I am saving the seeds.  Every dish I have listed below has garlic in it, and some like the marsala dosa have garlic scapes too.  We did get some fresh baby garlic from our CSA last week which has been really nice to use.  Strawberries are finally in season here in mid Michigan and I eat them as is, rarely altering them from their normal state.  I love strawberries.  I have some from my cousin’s farm in the fridge right now.

Monday: Southern Indian night with marsala dosa’s (spicy potatoes in a rice/lentil sourdough crepe) and a Kori Ajadina that Eby is whipping up as I type.
dosa

Tuesday:  Grilled stuffed flank steak pinwheels from Cook’s Illustrated.  Sides will be derived from the CSA, maybe salad, maybe greens, depends on what I end up with as we can choose from a variety pack.

Wednesday: lunch – packing a sandwich with an Against the Grain Gourmet bagel (so delish!).
my GF bagelwich with MI strawberries

Dinner: Spanish style tortilla with our eggs, potatoes, chorizo, herbs and scallions, green salad on the side, all based on another Cook’s Illustrated recipe this week.

Thursday: Chinese Stir fried Chicken and shrimp (shrimp for me, chicken for Eby) with snow peas and grilled bok choy (snow peas and boy choy are on the CSA list this week)

Friday: Avgolemono Soup with dill (using our eggs), grilled Greek seasoned halibut or cod (whatever the store has that is wild and fresh), chopped Greek salad and rice pilaf with mint.

Sat or Sunday: Pork chops grilled with grilled chile rellenos and ancho sauce from this month’s Bon Appetit.  The pork and potatoes are local.  Chiles, we have 2 months to go before they are ripe.

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 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: Tofu

Hi all!  I am back from beautiful Flagstaff AZ and Santa Fe NM.

grand canyon, Bright Angel hike

I didn’t get glutened once in 11 days of travel eating non of my own cooking.  Needless to say, I am raring to cook up some deliciousness now and want big bold flavorful dishes to make up for a few bland ones over the last two weeks or so.  Green chile harvest has just started in NM and in my backyard.  I could eat green chiles most days.  As soon as I have enough ripe ones, I roast them, peel them and put them in the freezer for use all winter.

I am so backed up on posts about everything that is it hard to focus, at least with the menu planning, it is nice and easy.

I love tofu and to my happiness, so does my darling BF.  With all of his other textural food pickiness, I would have thought that tofu would be off the list, but he embraces the tofu and eats it right up.  So do I.  I have many different recipes for tofu, but since I have been posting about those off and on over the last few years, I am going to try a few new ones.

This week’s menu swap is hosted by Wheatstate Celiac so make sure you check out Jyesika’s blog for all the tofu menus.

Sunday: Southwest

Green chile stew with roasted green chiles from the garden and garden tomatoes

Monday:

Lunch:  Green chile mac and cheese

Dinner: Deep South:  Book of Yum’s Southern fried tofu, Granny’s green beans (overcooked pole beans with onion and bacon) and Southern style risotto – not sure what this will entail yet as I have to make it up.  What?? I have 6 hours still! jalapeno onion hush puppies based on this recipe altered to be GF, why not? Or based on this chef’s reviews and alterations of this recipe, since it is already GF. Or this one.

Tuesday:   Asian/Vietnamese

Tofu water chestnut lettuce wraps (like PF Changs) and bun cha (Vietnamese grilled pork over rice noodles and herbs.  I will be combining several recipe styles to create the dish.

Wednesday and Thursday: on the road for work – it never ends.  I am almost caught up with board meetings.

Friday: Southwest again! (Or we might take off for the weekend to a cottage on a lake up North with friends) Blue corn green chile chicken enchiladas. I am obviously on a green chile kick.

Baked sweet of the week:  Key Lime Meltaways (adapted to be GF)

Happy eating!

Sage brush

i’m out

Menu of the Week March 31st: Lemons!

Gluten Free Menu Swap Monday - Lemons
This week’s menu swap is hosted by Gluten Free Mommy and the ingredient is lemon! The ironic thing is I used about a dozen lemons in last week’s menu. I was in a lemon mood and ate most of the 8×8 pan of double lemon bars myself over the week.

Sunday: Wales, home of the leek

Leek Potato soup with tarragon

Monday: Alsatian

Trout Choucroute from March Gourmet mag – perhaps. I will be subbing Artic Char. I am not sure about fish and sauerkraut. Sides will be broccoli, maybe in casserole form, and polenta. Edited to add – this is definitely a dish that we will not, repeat not be making again.  The fish itself was tasty, but the rest of the dish was a sour flop.  Even my polenta experiment didn’t work the way I planned.  Oh well.

Tuesday: Indian

Boti Gosht with grass fed beef and lemon rice, dal (maybe), bajji (onion fritters with chickpeas) and green mango salad

Wednesday: New Mexican

Tamales with red chile sauce

Thursday: All American

Mac and cheese with a green salad

Friday: Southwest fusion

White Chicken Chili loaded with green chiles and creamy cornbread. Since my bf won’t eat beans, I will be pureeing them in a known attempt to disguise them and he will see if he can get over his psychological bean burden. Wish me luck!

Happy eating!

i’m out