Friday, June 1, 2012

Menu: May 26th - June 1st

It's June! I can't believe it. The year is already almost half gone. It seems like things are going REALLY quickly sometimes but dragging at other times. For example: I can't believe how much time has past since I was engaged and also since I started school (it doesn't feel like it's been long at all) but both my graduation and my wedding seem SO FAR away. I suppose that's just how time works...

Menu: May 26th - June 1st

Breakfast:
Chocolate Chip Coffee Muffins (except for Memorial Day weekend, where we ate Eltana bagels all three days)

Saturday:
L: Leftovers
D: Baseball game

Sunday:
L: Fried Egg BLT
http://www.myrecipes.com/recipe/fried-egg-blt-sandwiches-50400000121407/
D: Fried Chicken Dinner at Brave Horse Tavern

Monday:
L: Fried Egg BLT
D: Noodles in Shiitake Shoyu Broth with Spring Vegetables
http://www.seriouseats.com/recipes/2012/05/soba-noodles-in-shiitake-shoyu-broth-with-spr.html
Change: no tofu

Tuesday:
L: Leftovers
D: Pork Chops with Applesauce, Roasted Broccoli with Garlic
http://www.skinnytaste.com/2011/10/pork-chops-and-applesauce.html#more
http://www.myrecipes.com/recipe/roasted-broccoli-with-garlic-10000001875543/
Change: 5 pork chops; full broccoli recipe divided into five servings

Wednesday:
L: Leftovers - Noodles
D: Leftovers

Thursday:
L: Leftovers
D: Out - Farestart

Friday:
L: Out
D: Grilled Chicken Salad with Strawberry Dressing
http://www.eatingwell.com/recipes/grilled_chicken_salad_with_a_fresh_strawberry_dressing.html

Friday, May 25, 2012

Menu: May 19th - May 25th

This week was back to normal, yay! In more ways than one, for sure. We've been having some gorgeous sunny weather, but this week as all about gray and rainy.  A total bummer since I'd planned some grill-based meals. Oh well, we made do.

One lovely ingredient that is seasonal right now: Copper River Salmon! It's pretty much the best salmon you'll ever have.

May 19th - 25th, the week in which I ate raw onions (they have been pickled) and chickpeas (one food I really just don't like). Luckily they were/are tasty in the below preparations.

Menu: May 19th - May 25th
Breakfast:
http://www.myrecipes.com/recipe/chocolate-chip-coffee-muffins-50400000118628/

Saturday:
D: Out

Sunday:
L: Out
D: Cheddar Cheeseburgers with Caramelized Shallots, grilled asparagus
http://www.myrecipes.com/recipe/cheddar-cheeseburgers-caramelized-shallots-50400000121390/
http://www.myrecipes.com/recipe/grilled-asparagus-with-balsamic-vinegar-10000001087034/

Monday:
L: Leftovers
D: Grilled Steak Panzanella
http://www.myrecipes.com/recipe/grilled-steak-panzanella-50400000121399/

Tuesday:
L: Leftovers
D: Sausage-Beef Enchiladas
http://www.myrecipes.com/recipe/sausage-beef-enchiladas-10000001979239/

Wednesday:
L: Leftovers
D: Maple-Glazed Salmon, Sauteed Chard with Pancetta
http://www.myrecipes.com/recipe/maple-glazed-salmon-10000000463580/
http://www.myrecipes.com/recipe/sauted-chard-with-pancetta-10000001723424/
Change: Halve salmon recipe, full chard recipe divided into two servings

Thursday:
L: Leftover Enchiladas
D: Falafel Pitas with Goat Cheese Sauce
http://www.myrecipes.com/recipe/falafel-pitas-with-goat-cheese-sauce-10000001157591/

Friday:
L: Leftovers
D: Maple-Mustard Glazed Chicken, Dijon, Thyme, and Pine Nut Broccoli
http://www.myrecipes.com/recipe/maple-mustard-glazed-chicken-50400000118599/
http://www.myrecipes.com/recipe/dijon-thyme-pine-nut-broccoli-50400000115793/

Friday, May 18, 2012

Menu: May 12th - May 18th

This has been a weird week. I don't really  have much to say beyond that. I've been enjoying the nice weather but it always seems weird to me when a lot of weird/crisis situations happen when the weather is beautiful. It's a disconnect.

Thankfully none of the crises have been my own; I've just had to try to put out the fires they've caused.

Menu: May 12th - May 18th

Breakfast:
Chocolate-Chip Coffee Muffins
http://www.myrecipes.com/recipe/chocolate-chip-coffee-muffins-50400000118628/

Saturday:
L: Out
D: Lime and Pepper Grilled Chicken, Pinto, Black Bean, and Red Bean Salad
http://www.myrecipes.com/recipe/lime-pepper-grilled-chicken-breasts-10000001646376/
http://www.myrecipes.com/recipe/pinto-black-red-bean-salad-50400000121366/

Sunday:
L: Mother's Day Brunch
D: Tacos al Pastor
http://www.myrecipes.com/recipe/tacos-al-pastor-grilled-pineapple-salsa-50400000115225/

Monday:
L: Leftovers
D: Beef Soda Noodles with Coconut-Curry Vinaigrette
http://www.myrecipes.com/recipe/coconut-curry-beef-soba-noodles-50400000121394/

Tuesday:NEEDS RICE
L: Leftovers
D: Honey Cashew Chicken with Rice
http://www.myrecipes.com/recipe/honey-cashew-chicken-with-rice-50400000121377/
Change: 1.5x recipe

Wednesday:
L: Leftover chicken/rice
D: Leftover beef

Thursday:
L: Leftover chicken/rice
D: Pasta Primavera
http://www.myrecipes.com/recipe/pasta-primavera-10000001611725/

Friday:
L: Leftovers
D: Leftovers

Friday, May 11, 2012

Menu: May 5th - May 11th

We are getting to the wonderful part of the year where the local farmer's market is bursting with delicious produce. Asparagus is my harbinger and during the few weeks it's available, I snatch it up by the bundle. After asparagus we'll start getting peas and other wonderful spring things. Soon the delicate little strawberries will appear and if you've never had a strawberry from a small farm (not the industrial ones that supply plastic-tasting berries year round) you're totally missing out.

What I'm really saying here is that the weather has been glorious and is actually getting warm. The sun has been out and Seattle is showing off what makes it one of my favorite places in the whole world. Truly, when the sun is shining, it's warm, and you're sitting near a body of water with the mountains out in their full glory... well, there is no better place to be than here.

Menu: May 5th - May 11th

Breakfast:
Chocolate Chip Coffee Muffins
http://www.myrecipes.com/recipe/chocolate-chip-coffee-muffins-50400000118628/

Saturday:
L: Out
D: Out - Waters Winery Spring Release dinner

Sunday:
L: Out
D: Roasted Asparagus and Parmesan Polenta
http://www.myrecipes.com/recipe/roasted-asparagus-on-parmesan-polenta-10000001733379/

Monday:
L: Leftovers
D: Israeli Couscous Pilaf
http://blog.fatfreevegan.com/2010/07/israeli-couscous-summer-pilaf.html



Change: Full recipe, divide into 6 servings instead of 8

Tuesday:
L: Leftovers
D: Mexican Lasagna
http://blog.fatfreevegan.com/2006/07/mexican-lasagna-or-enchilada-casserole.html
Change: divide into six servings

Wednesday:
L: Leftover Lasagna
D: Leftover Pilaf

Thursday:
L: Leftover Lasagna
D: Ginger Noodle Salad
http://www.myrecipes.com/recipe/splenda-ginger-noodle-salad-00420000005252/
Change: triple recipe, divide into 4 servings. Use sugar, not splenda. Add snow peas.

Friday:
L: Leftovers
D: Lemongrass Tofu Banh Mi
http://www.myrecipes.com/recipe/lemongrass-tofu-banh-mi-50400000113045/
Change: Halve recipe, divide into two servings

Friday, May 4, 2012

Menu: April 28th - May 4th

Posting menus every week has made me pay attention to how often we eat at home versus eating out at a restaurant. For the last several weeks, it seems as though we've eaten at a restaurant for dinner at least once a week. While I would definitely say we eat out at least one lunch per week (usually Saturday when we're out grocery shopping), the amount of dinners we've had out is unusual for us.

Losing weight while eating at restaurants is really hard to do. I'm not going to say impossible because people have definitely done it, but for us it's not practical. Plus we both like to cook and we can eat just as well (if not better) at home.

This week's menu was all about being excited for eating at home. The chicken recipe from Sunday is my favorite and all of the others were chosen with care. We have gotten off track recently but it's time to start heading in the right direction again.

Menu: April 28th - May 4th

Breakfast:
Chocolate Chip Coffee Muffins
http://www.myrecipes.com/recipe/chocolate-chip-coffee-muffins-50400000118628/

Saturday:
L: Out
D: Asian Flank Steak with Asparagus and Wild Rice Pilaf
http://www.myrecipes.com/recipe/oriental-flank-steak-with-asparagus-wild-rice-pilaf-10000000223237/

Sunday:PREP/START PORK FOR MONDAY
L: Leftovers
D: Asian Barbecue Chicken, Brown rice with sesame
http://www.myrecipes.com/recipe/asian-barbecue-chicken-10000000698696/
http://www.myrecipes.com/recipe/brown-rice-sesame-50400000120257/
Change: six servings of chicken, full recipe of rice divided into six

Monday: PORK NEEDS 16 HOURS
L: Leftovers
D: Crock Pot Kalua Pork, Pineapple fried rice
http://www.skinnytaste.com/2011/06/crock-pot-kalua-pork.html#more
http://www.skinnytaste.com/2011/07/pineapple-shrimp-fried-rice.html
Change: double rice recipe, no shrimp; divide all food into 8 servings

Tuesday:
L: Leftover pork/rice
D: Leek and Mascarpone Cheese Risotto
http://www.myrecipes.com/recipe/leek-and-mascarpone-cheese-risotto-10000000223000/
Change: Halve recipe

Wednesday:
L: Leftover chicken/rice
D: Leftover pork/rice

Thursday:
L: Leftover pork/rice
D: Out, for a meeting with our wedding photographer

Friday:
L: Leftover Risotto
D: Brown sugar and mustard salmon, Roasted Broccoli
http://www.myrecipes.com/recipe/brown-sugar-mustard-salmon-10000001809128/
http://www.skinnytaste.com/2010/03/roasted-broccoli-with-smashed-garlic.html#more

Friday, April 27, 2012

Menu: April 23rd - April 27th

I was out of town over the weekend and I had a really busy week last week. Normally I plan my meals for the next week on Wednesday or Thursday but last week I just did not find the time. I kept thinking, "Oh, I'll do that later!" But I never did.

When I hadn't planned a menu by Sunday, I decided I really didn't want to do anything fancy this week. Since we have a very well stocked pantry, I figured that we would just use what we have. Doing this every so often is a great idea because it allows you to use up ingredients that would otherwise go to waste.

I have to say: I am really glad we have a well stocked pantry.

Menu: April 23rd - April 27th

Breakfast:
Chocolate-Chip Coffee Muffins
http://www.myrecipes.com/recipe/chocolate-chip-coffee-muffins-50400000118628/
(P.S. - Make these! We've been having them for breakfast for weeks and they are AWESOME! We just pop them in the freezer and warm them up in microwave in the morning).

Monday:
L: Leftover beans and rice
D: Pasta with chorizo tomato sauce (recipe below)

Tuesday:
L: Leftovers
D: Pasta with smoked salmon and caper cream sauce
http://australian.food.com/recipe/smoked-salmon-and-capers-in-a-champagne-sauce-for-pasta-29638?mode=metric&scaleto=6.0&st=true
Change: 8 servings. Sauce recipe with 2 tbsp of olive oil (not 1/4 c), 1/2 pint cream, 1 lb pasta

Wednesday:
L: Leftovers - Salmon pasta
D: Leftovers - Chorizo pasta

Thursday:
L: Leftovers - Salmon pasta
D: Out - Six Arms Pub for Dining Out for Life

Friday:
L: Leftovers - Salmon pasta
D: Out - Chez Shea (Goodbye dinner because they are closing! Sadness.)


Recipe:  
Pasta with Chorizo Tomato Sauce
1/2 onion, chopped fine
3 cloves garlic, minced
1tbsp olive oil
4oz cured chorizo, chopped fine
1tsp smoked paprika
2tsp dried italian herbs (or 50/50 oregano/basil)
1/8tsp cayenne pepper (optional)
12oz cooked pasta
16oz tomato sauce (not prepared pasta sauce, just pureed/crushed tomatoes)

Render the chorizo over medium-low heat for 10mins or until slightly crispy. Remove chorizo, leaving rendered fat.

Raise heat to medium, add olive oil and onion. Saute 5 mins or until soft. Add garlic, saute 1min more, until fragrant. Add paprika and saute for another 30 seconds. Return chorizo to the pan and add herbs, cayenne, and tomato sauce. Simmer 10 minutes, or until slightly thickened and flavors are integrated. Season with salt and pepper. If the sauce thickens too quickly, thin it with 1/2cup vegetable stock, pasta water, or tap water.

Add hot, drained pasta to sauce, toss, and serve.

Friday, April 20, 2012

Menu: April 14th - April 20th

Today is Friday, the 20th. That means it is my friend Dave's birthday. Happy Birthday, Dave! Now, Dave is a really awesome person and friend and I'm actually pretty sure that most of you know at least something about Dave. What could that be, you ask? Let me tell you.

I'm sure some of you have heard of a little website called Amazon. Of those of you who have heard about Amazon, I'm certain a large percentage have purchased something from Amazon. If you've purchased something from Amazon, you may have looked for reviews on your purchase. If, by chance, you happened upon a product page on Amazon that did NOT have a review and you scrolled to the middle of the page then you have seen my friend Dave. Prior to this week, anyway, because I noticed on Wednesday that Dave had disappeared.

If I were with Dave today, I would be baking him a Boston Cream Pie Cake. Instead, I shall just have to settle for wishing him the best birthday he's ever had. Happy Birthday, Dave!!

Menu: April 14th - April 20th

Breakfast:
Chocolate-Chip Coffee Muffins
http://www.myrecipes.com/recipe/chocolate-chip-coffee-muffins-50400000118628/

Saturday:
L: Leftovers
D: Vietnamese Steak Noodle Salad, Pickled vegetables
http://www.myrecipes.com/recipe/vietnamese-steak-noodle-salad-10000001973695/
http://www.raincitykitchen.com/2011/03/momofuku-pickled-vegetables.html

Sunday:
L: Jimmy John's
D: Caramelized Onion Chicken, Creamed Spinach and Mushrooms
http://www.myrecipes.com/recipe/caramelized-onion-chicken-10000000249953/
http://www.myrecipes.com/recipe/creamed-spinach-mushrooms-50400000120259/
Change: full spinach recipe, divided into four servings

Monday: SLOW COOKER
L: Leftovers
D: Fennel and Pork Stew
http://www.eatingwell.com/recipes/fennel_pork_stew.html

Tuesday: NEEDS RICE
L: Leftovers
D: Aloo Matar (Potato and Pea Curry), 1/2 c Rice
http://www.seriouseats.com/recipes/2012/01/potato-and-pea-curry-aloo-matar-indian-recipe.html
Change: Double recipe

Wednesday:
L: Leftover Pork Stew
D: Leftover Aloo Matar

Thursday:
L: Leftover Aloo Matar
D: Cuban-Style Red Beans and Rice
http://www.myrecipes.com/recipe/cuban-style-red-beans-rice-10000001160575/
(Divide into either 6 or 8 servings)

Friday:
L: Leftover Aloo Matar
D: Leftover Rice

My weekend suggestion for Alex (I'm out of town, whee!): eat leftover Cuban-Style Red Beans and Rice.