Archive for July, 2009

Meal Plan Monday – Week of 7/27/2009

July 27, 2009

Monday – Kale and Rice Casserole

Tuesday – Crockpot Turkey Chili Mac

Wednesday – Swiss Chard and Feta Quiche

Thursday – Sole with herbs and fennel greens

Friday – Italian Sausage Pasta with Vegetables

Menu Plan Monday – Week of 7/20/09

July 27, 2009

I never had enough computer time last week to post our meals, so I am posting it now.

Monday – Chick Pea and Vegetable Curry

Tuesday – Pasta with Pumpkin Sauce

Wednesday – Grilled beef & vegetable kabobs (lazy marinade: marinate beef in Italian dressing, I used Good Seasons because we had it in the fridge)

Thursday – Coconut Chicken

Friday – Asian Five-Spice Noodles with Tempeh (this was so good, I will post the recipe later)

Pad Thai

July 19, 2009

4 oz. dried rice sticks (flat rice noodles)
3 Tbsp olive oil
8 oz raw shrimp, peeled
6-7 oz tofu, cubed
1/4 cup diced radishes
2 tsp. paprika
1 egg, beaten
2 cups mung bean sprouts´
3-4 scallions, cut on the diagonal into 1″ pieces
1/4 cup fish sauce
3 Tbsp rice vinegar
1/4 cup chopped unsalted peanuts

Prepare rice sticks according to package directions (generally you soak them in hot water until they soften). Drain well.

Heat oil over high heat. Add shrimp and stir fry until pink, about 2 minutes. Remove shrimp and set aside. Add tofu, radishes, and paprika and stir fry until tofu browns (about 2 minutes). Add egg and scramble it until it cooks, about 1 minute. Add noodles, sprouts, scallions, fish sauce, and rice vinegar, and stir fry until heated through (about 2 minutes). Add shrimp back into dish, and top with chopped peanuts.

Serves 4.

This is normally made with sugar, so if you want you can add 4 tsp sugar (or other sweetener) when you add the vinegar, etc. We make it without and think it’s just fine.

Strawberry Rhubarb Sauce

July 17, 2009

I went to a potluck several weeks ago where someone made a rhubarb sauce and added thawed frozen sweetened strawberries – it was excellent. I’ve been wanting to come up with my own version. This is very sweet, if you want it less sweet, use less agave nectar. It would be good over ice cream, or over a pound cake or sponge cake. We served it over Hot Milk Cake (recipe to come).

2 cups sliced strawberries
1 stalk sliced rhubarb
1/2 cup agave nectar
1/8 cup water, if needed

Put strawberries, rhubarb, and agave nectar in a saucepan over medium high heat. Cook until it starts to boil, and then turn down the heat and simmer until fruit is soft and sauce starts to thicken. (Add water if it is too thick).

You can freeze the leftovers, if needed. You can also use frozen fruit. What I do when fruit is in season is cut it up and freeze in one cup portions.

Menu Plan Monday – Week of 7/13/2009

July 13, 2009

We never had the grilled sesame chicken last week, so I look forward to trying it this week

Monday – Tofu Stirfry

Tuesday – Train Wreck (spaghetti with ground beef, ketchup, and maybe tomatoes and mushrooms)

Wednesday – Grilled Sesame Chicken

Thursday – Golden Spice Rice with Chickpeas, Cashew Curry Kale

Friday – Coconut Chicken

Ginger Snap Granola

July 8, 2009

Homemade granola is usually my standard breakfast. I try to vary it, but it’s just so easy, and mornings are usually too hectic to cook.

The co-op near where I used to live used to have a great granola called “Ginger snap granola”. Here’s my attempt at recreating it.

5 cups oats (if gluten-free, use gluten-free oats)
1/2 cup ground flaxseed
1 cup cashews (raw)
1/2 cup shredded coconut (preferably unsweetened)
1/2 cup maple syrup
1/4 cup coconut oil
2 Tbsp blackstrap molasses
1 tsp vanilla
2 tsp ginger
1 tsp cinnamon
2 tsp lemon or orange peel

Mix all ingredients in a bowl and stir until well combined. Spread on an ungreased baking sheet and bake at 250 F for 1 hour and 15 minutes, stirring every 15 minutes.

If you like raisins, add raisins when serving (I started this when I wasn’t allowed dried fruit; this way, people who can have or like raisins can add them when they pour their cereal).

Chicken Tortilla Soup

July 7, 2009

Tortillas were on sale, so I threw together this soup; it’s really good.

6 cups chicken stock
1 cup cooked chicken
1 cup cooked black beans, drained
kernels from 1 ear of corn, or 1 cup frozen corn
14 oz can diced tomatoes, undrained
2-3 cloves garlic, minced
2 tsp cumin (whole or ground)
1 tsp paprika
1/2-1 tsp oregano
1/2 tsp chili powder
1 lime
fresh cilantro
5 corn tortillas

Mix together broth, beans, chicken, corn, tomatoes, and spices. Cook over medium heat for 15-20 moniutes. Meanwhile, cut tortillas into strips and deep fry until crisp; drain on a paper towel.

Squeeze the juice from the lime into the soup, and chop about 2-3 Tbsp of cilantro. Serve soup in bowls, topped with fresh cilantro and the tortilla strips.

Serves 4-6.

Unbaked Ziti Ratatouille

July 6, 2009

I made some goat’s milk ricotta, and needed to find something to use it up. This is a great summer meal. Eggplant isn’t in season here yet, but zucchini is.

8 oz. whole-grain penne/ziti (spelt, whole wheat, or brown rice)
1 small eggplant, diced
1 pepper, chopped
1 small onion, chopped
1 medium zucchini, cut into half moons
1 clove garlic, minced
2 cups marinara sauce (I cook mine before starting the pasta if I don’t have any already made)
1-1 1/2 cups goat’s milk ricotta or tofu ricotta
1/4 cup pine nuts, toasted (optional, but they add a nice depth)

Cook pasta according to directions.

While pasta is cooking, heat a little olive oil in a large skillet over medium heat. Add eggplant, onion, pepper, and 1/4 cup water. Cover and cook for 10 minutes, stirring often. Add zucchini and garlic. Cover and cook for 2 more minutes. Add sauce and simmer for a minute, or until vegetables are softened.

Add drained pasta and pine nuts. Stir to combine. Spoon ricotta over. Cover and cook without stirring over low heat for two minutes, or until cheese melts.

Menu Plan Monday – Week of 7/6/2009

July 6, 2009

Here is this week’s meal. There is a lot of goat cheese, because I wanted to use up some of the cheese I made with the three free gallons of goat milk I ended up with last week. I’m not thrilled with having two wheat-based pasta dishes, but it is what it is. I’m thinking of trying to cut out wheat again for a little while. I also want to try to cook more from the farmer’s market; it’s just easy to settle on familiar recipes for ideas.

Monday – Unbaked Ziti Ratatouille

Tuesday – Chicken Tortilla Soup

Wednesday – Baked Macaroni and Cheese

Thursday – Toulouse Sausage Salad

Friday – Pad Thai

Saturday – Grilled Sesame Chicken

Sunday – Church potluck

Meal Plan – Week of 6/29/09

July 5, 2009

This has been a busy week, so even though we had our meal plan done ahead of time, I didn’t get around to posting it. I goat-sat for my neighbour last weekend, so between milking and making cheese, there wasn’t much free time.

Monday – Spinach & Feta Meatballs, sauteed spinach, rice

Tuesday – Crockpot Orange-Glazed Chicken (experiment; not very popular), corn on the cob, salad

Wednesday – Pizza with homemade goat mozzarella

Thursday – Fried rice with leftover rice and chicken from Tuesday

Friday – Mixed Vegetable Kofta in Tomato Curry, Rice and Moong Dal Khichadi

Saturday – We were supposed to go to a cook-out that was cancelled, so we ended up going for a drive and eating out

Sunday – Chicken Breast with Dijon Mustard