In the fridge:
Turkey (duh) - Su, T
Stuffing - W
Mashed Potatoes - W
Candied Yams - M
Green Bean Casserole - T
Rolls - Su
Cranberry Sauce - W
Carrots - Su, T, W
Cabbage - M
Kale - W
Arugula - Su
Menu:
Sunday: Turkey Dumpling Soup (with minced arugula), spare turkey broth for freezing, Rolls
Monday: Flying Mayan Burritos, Make sauerkraut, coleslaw
Tuesday: Turkey Pot Pie
Wednesday: Kale Garlic Mashed Potatoes, Stuffing, Steamed Carrots
Thursday: Turkey Chop Suey
Friday: Turkey Sandwiches
Recipes:
http://www.foodnetwork.com/recipes/turkey-vegetable-soup-with-stuffing-dumplings-recipe/index.html
http://www.foodnetwork.com/recipes/food-network-specials/flying-mayan-burrito-recipe/index.html
http://www.tasteofhome.com/Recipes/Turkey-Chop-Suey
Sunday, November 25, 2012
Sunday, November 18, 2012
November 17 - 25, 2012
In the box:
Apples
Arugula - R
Bok Choi - T
Cabbage, Green
Cauliflower, Romanesco - Sa
Celery - F
Eggplant - M
Kale - Su
Leeks - Su
Lettuce - M
Winter Squash
Arugula - R
Bok Choi - T
Cabbage, Green
Cauliflower, Romanesco - Sa
Celery - F
Eggplant - M
Kale - Su
Leeks - Su
Lettuce - M
Winter Squash
In the fridge:
winter squash (2 butternut) - Su
tomatillos - W
peppers - W
red cabbage
Groceries:
Pick up Turkey
Carrots
Potatoes
Sweet Potatoes
Menu:
Saturday:
- [Dinner]: Romanesco Cauliflower Pasta
Sunday:
- [Dinner]: Butternut Squash Lentil Stew, Bread
Monday:
- [Dinner]: Involtino di Melanzane with pasta, salad
- [Dinner]: Bok Choy Stir Fry
- [Dinner]: Tacos with Tomatillo Salsa
- [Dinner]: Calzones, Pie Making, Bread (for stuffing) and Roll Baking,
- [Dinner]: Thanksgiving Food - Turkey, Stuffing, Mashed Potatoes, Gravy, Sweet Potatoes, Green Bean Casserole, Baba Gannouj for Snack
Recipes:
BUTTERNUT SQUASH and LENTIL STEW
Makes 6 servings
3 tablespoons olive oil
3 carrots, diced
2 ribs celery, trimmed and diced
1 medium onion, diced
1 medium butternut squash, peeled, seeded and diced
1-2 tablespoons chili powder
1/2 teaspoon ground cumin
1-2 cups stock of choice
2 cups diced tomatoes
1 1/2 cups French green lentils, picked through (you can substitute brown or regular green lentils)
3/4 teaspoons sea salt
1/3 cup cilantro leaves, chopped
2 cups tightly packed spinach (optional)
1. Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, and onion and cook 5 minutes. Add squash and season with chili powder and ground cumin. Cook 1 minute.
2. Stir in broth, tomatoes, 1/2 cup water, and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and add sea salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and spinach, if using. Adjust stew to your desired consistency.
Makes 6 servings
3 tablespoons olive oil
3 carrots, diced
2 ribs celery, trimmed and diced
1 medium onion, diced
1 medium butternut squash, peeled, seeded and diced
1-2 tablespoons chili powder
1/2 teaspoon ground cumin
1-2 cups stock of choice
2 cups diced tomatoes
1 1/2 cups French green lentils, picked through (you can substitute brown or regular green lentils)
3/4 teaspoons sea salt
1/3 cup cilantro leaves, chopped
2 cups tightly packed spinach (optional)
1. Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, and onion and cook 5 minutes. Add squash and season with chili powder and ground cumin. Cook 1 minute.
2. Stir in broth, tomatoes, 1/2 cup water, and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and add sea salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and spinach, if using. Adjust stew to your desired consistency.
Forrest Gingold’s Involtino di Melanzane [it is an eggplant dish!]
from an (old) undated SJ Merc clipping which I saved ‘cause it sounds so good!
Serves 4
1 large eggplant [or equivalent small]
Olive oil
3 tbsp. sultanas (golden raisins)
1/2 C marsala
3 tbsp. pine nuts
1 tbsp. chopped parsley
3/4 C bread crumbs
Pomodoro sauce:
1 clove garlic, chopped
Olive oil
1 tsp. fresh oregano, chopped
1 C ground tomatoes in puree [or you can make your own folks!]
Salt, pepper and sugar to taste
Slice the eggplant(s) the long way into 3/4" thick slices. Brush them with olive oil and roast on a cookie sheet for 30 minutes at 300 degrees. Soak the sultanas in the marsala until they are plump and soft. Add the pine nuts, parsley and bread crumbs; mix lightly. Place a small amount of the mixture at the bottom end of the eggplant slices and roll up.
Make the pomodoro sauce by lightly sautéing the garlic in a small amount of olive oil until golden. Add oregano and tomatoes and heat until just warmed through. Add salt, pepper and sugar to taste. Cover the bottom of a casserole dish with the pomo-doro sauce. Arrange the eggplant rolls on top of the sauce. Bake for 30 minutes at 350 degrees. Remove from oven and sprinkle with chopped parsley.
from an (old) undated SJ Merc clipping which I saved ‘cause it sounds so good!
Serves 4
1 large eggplant [or equivalent small]
Olive oil
3 tbsp. sultanas (golden raisins)
1/2 C marsala
3 tbsp. pine nuts
1 tbsp. chopped parsley
3/4 C bread crumbs
Pomodoro sauce:
1 clove garlic, chopped
Olive oil
1 tsp. fresh oregano, chopped
1 C ground tomatoes in puree [or you can make your own folks!]
Salt, pepper and sugar to taste
Slice the eggplant(s) the long way into 3/4" thick slices. Brush them with olive oil and roast on a cookie sheet for 30 minutes at 300 degrees. Soak the sultanas in the marsala until they are plump and soft. Add the pine nuts, parsley and bread crumbs; mix lightly. Place a small amount of the mixture at the bottom end of the eggplant slices and roll up.
Make the pomodoro sauce by lightly sautéing the garlic in a small amount of olive oil until golden. Add oregano and tomatoes and heat until just warmed through. Add salt, pepper and sugar to taste. Cover the bottom of a casserole dish with the pomo-doro sauce. Arrange the eggplant rolls on top of the sauce. Bake for 30 minutes at 350 degrees. Remove from oven and sprinkle with chopped parsley.
BABA GANNOUJ
Serves 6-8
This dip is a favorite appetizer in the Middle East. It can be made in advance, covered, and refrigerated. Tahini is a paste made from sesame seeds and is available in heath food stores and supermarkets.
2 small eggplants, halved lengthwise
sea salt
2 cloves garlic, crushed
2 tablespoons lemon juice
3 tablespoon tahini (sesame paste)
1 tablespoon olive oil
1 tablespoon finely chopped fresh mint
1. Preheat oven to 190 degrees F. Sprinkle the eggplant flesh with salt and set aside for 15 minutes. Rub off the salt and pat dry with paper towels.
2. Place eggplant, flesh side up, on a baking sheet. Bake for 20 minutes or until the flesh is soft. Peel off skin and discard.
3. Place eggplant, garlic, lemon juice, tahini, and olive oil in a food processor. Process for 30 seconds or until smooth. Season with salt to taste. Garnish with mint and serve with pita bread or lavash bread wedges.
Serves 6-8
This dip is a favorite appetizer in the Middle East. It can be made in advance, covered, and refrigerated. Tahini is a paste made from sesame seeds and is available in heath food stores and supermarkets.
2 small eggplants, halved lengthwise
sea salt
2 cloves garlic, crushed
2 tablespoons lemon juice
3 tablespoon tahini (sesame paste)
1 tablespoon olive oil
1 tablespoon finely chopped fresh mint
1. Preheat oven to 190 degrees F. Sprinkle the eggplant flesh with salt and set aside for 15 minutes. Rub off the salt and pat dry with paper towels.
2. Place eggplant, flesh side up, on a baking sheet. Bake for 20 minutes or until the flesh is soft. Peel off skin and discard.
3. Place eggplant, garlic, lemon juice, tahini, and olive oil in a food processor. Process for 30 seconds or until smooth. Season with salt to taste. Garnish with mint and serve with pita bread or lavash bread wedges.
Sunday, November 11, 2012
November 12-16, 2012
In the box:
Apples - lunches, snacks
Arugula
Beets - W
Bok Choi - M
Broccolini - Sa
Dry-farmed Tomatoes with Sweet Peppers (mixed bag) - T, F
Kale - R
Lettuce - F
Radishes
In the fridge:
Lettuce - T
Groceries:
Monday:
Apples - lunches, snacks
Arugula
Beets - W
Bok Choi - M
Broccolini - Sa
Dry-farmed Tomatoes with Sweet Peppers (mixed bag) - T, F
Kale - R
Lettuce - F
Radishes
In the fridge:
Lettuce - T
Chard - T
Turnips - T
Butternut Squash
Carrots - T, F
Groceries:
Sausage
Lunch Fixings
Fruit
Stir Fry Beef
Cheese
Chicken
garlic
Menu:
Monday:
- [Dinner]: Beef & Bok Choy Stir Fry with Rice
- [Dinner]:Veggie Lasagna, Salad
- [Dinner]: Beet Risotto
- [Dinner]: Kale-Turnip Soup
- [Dinner]: Chicken Salad
Recipes:
http://www.cookingwithmykid.com/healthy/meatless-monday-roasted-baby-bok-choy/
http://www.theworldinmykitchen.com/2011/07/beet-risotto-kid-and-adult-friendly.html
http://www.foodnetwork.com/recipes/rachael-ray/portuguese-kale-soup-recipe/index.html
http://www.cookingwithmykid.com/healthy/meatless-monday-roasted-baby-bok-choy/
http://www.theworldinmykitchen.com/2011/07/beet-risotto-kid-and-adult-friendly.html
http://www.foodnetwork.com/recipes/rachael-ray/portuguese-kale-soup-recipe/index.html
Next week:
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