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 of the Week April 26th

Spring is finally here, I mean really here and I think this time it is staying.  It seems like we are still a couple of weeks behind, but I think maybe we just always think that.  My first tulips bloomed today.  I don’t know how they are yellow as I am not a fan of yellow and wouldn’t have purchased yellow bulbs, but they are definitely yellow like butter cream.  I lean toward the very pink and purple when it comes to tulips.  These were on sale at the end of fall last year.  Lesson learned.  To prove Spring is finally in MI, here is a pic of a morel I found this week in my driveway:

morels 09

I guess I should have looked for a 2009 penny or how will you know it was taken last week?

This week’s host for the menu swap is Cheryl of Gluten Free Goodness and she is seeking hosts if any of you are interested.  The ingredient this week is carob, which I don’t have any of on hand, so I will sit this ingredient out unless I run to the health food store.  We have decided to go back to planning our menu as much as possible for all 7 days so we don’t end up without a plan on the weekends and end up with spaghetti again.

Menu:
Sunday: Paella with three types of chorizo, saffron, smoked paprika, tomatoes, chicken, peas and piquillo peppers from Spain.

Monday: Grilled wild sea bass, horseradish dill creme fraiche potato salad and broccoli rabe

Tuesday: Vietnamese Banh Xeo with shrimp, (our) pork and bean sprouts, a side of do cha (diakon radish and carrot pickle) and North Vietnamese style fried spring rolls

Wednesday: Grilled flank steak with Chimichurri sauce (similar to Italian salsa verde) and grilled asparagus

Thursday: Pakistani Kunna: pork braised in a yogurt sauce from Madher Jaffery’s book, along with a fresh chickpea curry with curry leaves

Friday: Black and blue grass fed burgers on the grill (Gorgonzola cheese and plenty of my homemade blackening seasoning which I will post soon – back to the rub of the month time!), fresh cut Michigan fries and a green salad (our greens hopefully, but not likely)

Saturday: Mexican tortilla soup using my brother’s organic chicken as the base and one of the last jars of canned tomatoes from the pantry. My avocado is already ripening. Maybe my cilantro will be harvestable by next Saturday….

i’m out

Menu Swap Monday Dec 15th: Nuts and seeds!

Nuts and seeds, I really like both of them.  The majority of seeds that I use are typically spices, but I do like to use my share of sesame seeds and pumpkin seeds.  I mostly snack on nuts or use them in Indian cooking but this week, since it is the festive holiday season, I am going to make a brittle with pumpkin, almonds and red chile.  I was going to use pine nuts, but they are outrageously priced at my local store right now, almonds it is. I have a giant bowlful of walnuts that I need to crack that Eby’s dad gave us from his English walnut tree – those might find there way in the brittle too. At least they are local, even if they are still in their hard shells.

This week’s menu swap host is In My Box and she blogs about what arrives in her CSA box every week. Swing on over there and check out all the menus posted – lots of cheese sauces created from nuts this week. I have yet to try doing that as I have no problem with dairy, but I am curious as to how they taste and someday will break down and try making some.

I experimented with making some liver free pate just using pork, and it failed miserably. I chalk it up to over seasoning (never thought I would say that) and using chickpea flour instead of some other flour. You know the golden rule is to never taste your batter or dough before baking if the chickpea flour is in it as it is bitter. Well, the slow cooking, low cooking nature of the pate meant that the chick pea flour still tasted raw – very bitter in a bad way. It was a big disappointment after all that work. But now I know. Next time I won’t try to add a nuttiness to my pate.

On to the menu:
Sunday: Ma Po Tofu, with stir fried broccoli and rice
Monday: Shepard’s Pie – after posting the recipe yesterday, I couldn’t resist.
Tuesday: Chicken Cacciatore with tomatoes, red peppers and baby bella mushrooms
Wednesday: Hot Tamale Soup – with homemade tamales from the freezer stock and grass fed beef and home canned tomatoes (I am in a tomato mood this week)
Thursday: Indian something with eggplant and pork (I know they don’t eat a lot of pork, but I have a lot of pork) or a fish curry, depends on mood.
Friday: Paella with chicken and chorizo – making use of the peppers I bought for Tuesday too.
Saturday: Shrimp with snow peas (shrimp for me, chicken for Eby, who won’t eat shrimp, but more for me.)

Happy Solstice to you this weekend – light a candle and appreciate the dark days, sunnier ones are on the way, after Saturday.

i’m out

Menu of the week: It’s peachy baby!

Unfortunately, being further North than the rest of the GF bloggers leaves MI peachless right now.  We need about one more month before they start showing up at the farmer’s markets.  I don’t have any frozen right now and I don’t care for canned peaches, so perhaps I will sub with a mango – which of course is never in season in MI.  Fruits and Veggies that are grown in MI I am trying to wait until they are ready in MI.  Stuff that will never be grown here – avocados, mangoes, limes – I just have to clear a guilty pathway to my conscience as I can go local as much as possible, but enjoy a global cuisine.  I at least reduce my “shipped from CA” footprint a little bit.  Now I feel very guilty about my mangoes that were on sale.

For some great use of peaches, check out the Gluten Free menu swap, hosted this week by the creator of the swap, Natalie at Gluten Free Mommy.  I will just take note of everyone’s recipes and hold on to those ideas for August.  I used all my frozen peaches in margaritas over the winter.

Here’s what’s cooking in Lansing MI this week, it’s a very porky menu and a very local menu this go around:

Saturday:

lunch: green chile cheese tamales (from our dear friend Trader Joe) with NM red chile sauce

dinner: grilled mustard marinated pork loin with a pear green peppercorn demi glaze (featuring homemade demi glaze!), wild mushroom risotto and grilled asparagus

Sunday:

lunch: local free range organic breakfast sausages, scrabbled egg yolks with veggies (I can’t eat egg whites)

dinner: smoked ribs from our pig pancetta (only a few pieces of pork left in the freezer 🙁 ), red cabbage slaw with a ginger, garlic, lemon dressing and chives, Michigan made potato chips and  fresh dill dip

Monday:

Lunch (working from home today) Spanish style: Clam and chorizo soup with tomatoes, white wine saffron, shallots, garlic, chives and parsley.  I really have no idea how this sentence alone gave itself italics and I can’t seem to make it go away.  It was a tasty lunch though….

Dinner: Italian fusion: Maple Leaf Farm duck breasts porchetta style, stuffed with fennel seed, rosemary and garlic.  Baby new potatoes grilled with mustard and herbs.

Tuesday:  On the road and home brew club if I get back early – I brewed a GF porter on Sunday thanks to the motivation of Sally and Dan of Aprovechar – pics here and tasting soon as it is fermenting fast!

Wednesday:  Potato leek soup with local milk, farm market leeks, potatoes and some locally made German knockwurst (we just have so many great local food sources here in MI!) – lots of fresh herbs will be in the soup.

Thursday: local potato chip, Parmesan (not at all local) crusted fish, sides TBD from farmer’s market availability.

Friday Thai:  pad thai with spicy, crispy tofu and garden cilantro, spring rolls and maybe some shrimp hot and sour soup.

The menu looks just peachy to me!

i’m out