Menu for the Week – 3 days left

The girls are still at camp. S & I are finally home after a lot of traveling. I don’t know how people who travel constantly for business do it. I’m exhausted and I’ve done no work. The travel just takes it out of you. That, and not exercising enough. And, eating too much.

We are home for a while and I’m going to cook very healthfully – which, for me, means a focus on cooking dinner and not on making dessert. Luckily, the farmer’s market was open today with its summer bounty there for the feasting. I am going to use it as an inspiration.

I’m only looking forward 3 days. Keeping my options open. Here goes:

Wednesday: Grilled wild salmon, roasted beets and fennel, sauteed rainbow chard
Thursday: (Grandma & WG for dinner) Grilled steak with home-made pesto, polenta with fresh corn, roasted tomatoes and carrots
Friday: Brown rice with chicken, spinach, mushrooms and ginger, red cabbage slaw with asian seasonings

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Menu for the Week


For some reason, it has been hard to get back on track with writing. I’ve taken a lot of pictures, but I really haven’t been inspired to write about much of what I’ve been cooking. On the other hand, some meals have been very memorable – like the shellfish stew last week. I also made a pasta dish with sardines (inspired by Mark Bittman’s) that was fantastic, but I took no pictures, made no measurements and won’t be able to make it again unless J is out of town again. Additionally, I’ve been keeping the sugar companies in business by making lots of jam (more than 3 dozen jars). And, birthday cakes. For Grandma’s birthday, I made a new hot fudge sauce for the secret family ice cream cake. It was so richly chocolate flavored, thick, and luscious that I made it again yesterday for J’s end of school party. This sauce is the one for which I’ve been searching.
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Menu for the Week


Busy. Busy. Easy. Easy.

Monday: Black bean soup, fresh bread, pineapple
Tuesday: Breakfast for dinner
Wednesday: Brown Rice salad with Apples (Tyler Florence), cold artichokes
Thursday: Steamed fish, rice, green bean salad
Friday: Pasta with broccoli and parmesan

Plus…2 dz. carrot cupcakes for teacher appreciation on Tuesday at J’s school and 2 dz. brownies for L’s cast party next Sunday. I could buy all this stuff. But that would be too easy.

Menu for the Week


For the first time in a long time, I’m actually putting a menu for the week together. At the beginning of the week! Wednesday may change because J has decided that she doesn’t want to eat anything leavened this week. She says rice is o.k., but pasta is not. L, newly a bat mitzvah, is not so passionate about keeping Passover – not even in her own way.

We actually had our Seder one night early. To us, it is more important to observe this holiday with the same family friends every year by coming together and stuffing ourselves silly during the Passover Seder. If there is a God, we are hoping it is the thought that counts, not the observance on actual dates (or complete observance of 8 days without leavened bread as determined by the rabbis of old). If God does care, oh, well, I’m totally screwed. Like J, I’ve always had my way of figuring out what is meaningful to me. I just make sure to eat a bite of matzo every day, and that way, remind myself of what is being celebrated.

Here goes for this week:

Monday: Pan roasted chicken, artichokes, cauliflower, matzo, Passover brownies
Tuesday: Turkey chili, rice, fruit
Wednesday: Lasagna, salad
Thursday: WG’s birthday dinner fish fillets provencal, spinach, roasted sweet potatoes, almond cake with chocolate ganache, fruit

Menu for the Week – Retrospectively

It is the end of the week and I am just getting down to writing what we ate. Not a great planning week. Too much going on. However, it was a pretty good eating week.

Monday: Grilled steak, asparagus, baked potatoes and baked sweet potatoes, salad, strawberry shortcake
Tuesday: Spaghetti with sausage and tomato sauce, salad, leftover cake
Wednesday: Pork tenderloin, leftover potatoes (Monday), green bean salad (the new favorite)
Thursday: Shrimp scampi, rice, sauteed baby spinach, steamed sugar snap peas (25 minute dinner!)
Friday: Frogs legs chicken, broccoli with pasta and parmesan, gingerbread madeleines with berries
Saturday: Kids choice – we’re goin’ out
Sunday: Passover seder at friends’ – I’ll be bringing charoset, matzo toffee, and passover brownies (recipe and pix to follow)

Menu for the Week

We have a very busy week this week with school performances, evening meetings, guests and then a ski weekend. Whew. Can’t complain because all are fun and wonderful. But, at the same time, it means we will have to have pretty quick dinners (except for when we have our guests!).

Monday: JT’s Sausage and Pasta Soup, Brownies (baked for the after performance noshes, like last year)
Tuesday: Simple Pasta…TBD, Fresh Bread, Salad
Wednesday: 6-4 Dinner – Arroz con Pollo, Green Bean Salad, Fresh Strawberries with frozen lemon cream
Thursday: Pork Tenderloin, Beets, Beet Greens, Quinoa
Friday: ??? Quick or Out – weather dependent!

Menu for the Week


It is Tuesday morning, and I just finished baking the cake for S’s birthday dinner tonight. I made a new frosting and changed up my usual yellow cake recipe. I can’t wait to taste it all together. The frosting is…..mmmmmm. It is a “seafoam” frosting, which I decided to try because the regular 7-minute marshmallow frosting was such a hit. And, the pointy things all over the cake were inspired by this cake on Zoe Bakes.

In the meantime, here is the plan for the week:

Monday: Chicken Burritos with rice, pinto beans, pico de gallo w/cucumber, guacamole, salad, sliced mango
Tuesday: S’s Birthday Dinner – Fish (prep tbd), fingerling potatoes, sauteed spinach, green bean salad, cake, fruit
Wednesday: Thai rice noodles with chicken, napa cabbage slaw, fruit
Thursday: Beef Bourguignon, egg noodles
Friday: Home made Mac ‘n cheese for the girls (L’s request)