Menu Week of March 7, 2011

Gotta keep things simple because who knows when this babe will make his grand entrance. So, instead of assigning certain dishes for certain days, I'm just going to be flexible.

Broccoli Soup and Chicken Salad Sandwiches
Roast Chicken, Rice and Brussel Sprouts
Spicy Maple Salmon ( think I'll try a glaze, mix it up a bit), broccoli (hey, it's in season), Goat Cheese Quinoa
Pasta Puttenesca (have to have this every week now, per Andy)

"Menu" Week of January 17, 2011

Oh, man, haven't done one of these posts in a while because the holidays sapped me of organization! And this menu will actually be very simple: only one new recipe because I want life to be simple as it can be. Maternity leave starts in a month. YIKES.

Sunday: Roast Chicken, Brown Rice, Beet Salad

Monday: Chicken tacos, Refried or Black beans, Kale

Tuesday: Turkey Quinoa Meatloaf and Brussel Sprouts

Wednesday: Puttenesca Pasta

Thursday: Shrimp Scampi

Friday: Pizza or Quiche, something

Menu 11/29/2010

currently on the menu

Week of Nov 29, 2010

Sun: Chicken and Spinach Casserole 

Mon: Chicken and Beet Salad

Tues: Cherizo Quiche, Broccoli  (quiche turned into Quick 3-Bean Chili)

Wed: Pasta

Thurs: Ricotta, Sage and Asparagus Quiche with Potato

Fri: Veggie Burger (add egg to recipe!) with these

Gotta try: Homemade Gravlax (next week!!)

Lemon Curd (can use the leftover whites for Thurs Quiche!)

Crumpets

Menu Week of November 22, 2010

Sun: Steak, Kale, Roasted Garlic Mashed Potatoes

Mon: Roast chicken, brussels, bread

Tues: Cheap Cioppino
Tues: Handmade Pasta Puttenesca, 

Wed: Black Bean Soup, broccoli

Gotta Try: Sourdough starter

Home-made Marshmallows


Made: Dulce de Leche
Brownie Ice Cream
Butter

Menu Week of November 15, 2010

Monday: Lentil Soup with Skillet Bread   

Tuesday: Roasted Chicken Wraps

Wednesday: "Quick" Chicken Stew

Thursday: Chorizo Quiche

Friday: Whole Foods Run, I think, maybe pasta; Fridays are hard.

Menu week of November 1, 2010

Monday: Too expensive Sushi with Amy (Ouch)
Tuesday: Salmon, Kale and Cous Cous with Cherry Tomatoes
Wednesday: Shrimp Scampi
Thursday: Seriously, No Idea
Friday: Chinese BBQ Spare Ribs Take-Out with Brown Rice

Experiment: Roasted Butternut Squash and Apple Soup with Sage (Update: didn't happen)

Week of October 18, 2010 Menu

Monday: Filet Mignon (on sale!), rice, and broccoli

Tuesday: BLT and A with Kale

Wednesday: Fish Sticks (never got made the week before last) with Baked Fries

Thursday: Caribbean Rice and Beans 

Friday: Puttanesca Pasta

Oct 11, 2010 Menu

Mon: Clam Chowder

Tues: Steak with Broccoli and rice

Wed: Shrimp Scampi

Thurs: AAALLL BYYY MYYYYSEEEEElf Baked Potato

Fri: Salmon and cous cous with Kale

Sat: Eat/order out (CHEAP!)

Sun: TBD

Snacks/desserts: Granola bars and baked apples

Menu Week of October 4, 2010

Okay, so last month Mama (me) went a little overboard on the family credit card and needs to make up for it by actually planning a menu and STICKING TO IT GODAMMIT. So. Here is this week's menu for all posterity (me) but already I've had to amend because I was to make lentil soup last night but it would have taken an hour and it took that long to do the grocery shopping soo... we had the BLTs with my soon to be world famous HOMEMADE MAYO and potato salad made with same(recipe posted below). So freaking good and worth the carpel tunnel.

Also of note:

I'm totally pregnant!

MENU 10/4/10

Monday: BLT and Lentil Soup (NOPE)

Tuesday: Cheap Cioppino

Wed: Provencal Veg and Pepperoni Pizza and salad

Thurs: Fish sticks and broccoli and fries

Fri: Lasagna

Sat: Eat/order out (CHEAP!)

Sun: BBQ?

Snacks/desserts: Granola bars and baked apples

Homemade Mayo

I was watching Two Fat Ladies (a cheeky, old British cooking show) and they made mayo and I was struck by how easy it looked. Next day, I had to make it and it is just so much better than anything you will get from a jar; holy crap, I could eat it with a spoon. Almost did.

Ingredients:

Dijon Mustard, spoonful

tsp salt

pepper (if i had white pepper on hand I would have used that)

2 egg yolks, room temperature (very important)

tsp vinegar or squeeze of lemon

Canola oil or other mild oil (not extra virgin olive)

Prep:

Whisk Dijon mustard, salt, pepper, lemon and egg yolks til creamy. Then, DROP BY DROP, add the oil until it looks and feels like mayo! It's that easy! Mine was a little yellow because I used too much Dijon but it tasted fantastic.