Ok, here's my menu plan for the upcoming week. I'm working on cleaning out our freezer in preparation for recieving our 1/2 beeve at the end of March.
In a few days I'll hopefully be posting about my kitchen adventures from last week. I did a lot of sourdough baking - some really successful, and some not so. It was an interesting week to say the least!
So, up on deck:
Monday: Shredded Salsa Beef served over rice
Tuesday: Pork Chops/Lamb Chops with Barley and Veggies (I have 2 rogue pork chops and 2 small lamb chops from school, so it'll be a mix and match night)
Wednesday: Spinach Lasagna - from Don't Panic, Dinner's in the Freezer
Thursday: London Broil
Friday: Sesame Chicken Stir Fry with Steamed Veggies and Rice
Saturday: Cheeseburgers with Fermented French Fries and Homemade naturally fermented ketchup. I haven't decided what type of "bun" I'm going to use, but I'm leaning towards doing them in Sourdough pita bread - we'll see what happens!
The Fermented French Fries and ketchup comes from a free mini-lesson from Nourished Kitchen. I thought it'd be interested to test out -- we'll see how THAT goes!
~~** D **~~
Sunday, February 27, 2011
Tuesday, February 22, 2011
Menu Plan... Tuesday?
Ok, so I'm a slacker. I had a wicked cold this weekend and I'm still trying to sleep myself better. It'd be easier if I wasn't up nursing in the night!
So, here's our menu plan for this week:
Monday: Sausage and Spinach Pizza on Sourdough crust
This was a huge hit. I made a double batch of sourdough pizza crust over the weekend during the periods when I was feeling ok. Half got thrown in the freezer and half in the fridge for last night.
I rolled and pre-baked the crust for 7 minutes, then topped with some pizza sauce. Then I put a layer of baby spinach and topped that with mozz cheese and cooked, crumbled sausage. Another 25 minutes in the oven, and it was browned perfectly. It was a great way to sneak in both sourdough and spinach - no complaints from the kids!
Tuesday: Chicken Poblano Quesadillas with Sourdough Tortillas - I have the dough souring right now, I'll let you know how it turns out!
Wednesday (school night): BBQ chicken with Barley and Cauliflower with a cheese bechamel sauce.
Thursday: Italian Stuffed Meatloaf (from Don't Panic, Dinner's in the Freezer) served with Sourdough Pasta (from gnowfglins.com Sourdough e-course)
Friday: Crawfish Macaroni and Cheese (I have some frozen crawfish tails I need to use up!)
Saturday: Mexican Pizza on Sourdough Flatbread (from the Gnowfglins e-course)
~~** D **~~
So, here's our menu plan for this week:
Monday: Sausage and Spinach Pizza on Sourdough crust
This was a huge hit. I made a double batch of sourdough pizza crust over the weekend during the periods when I was feeling ok. Half got thrown in the freezer and half in the fridge for last night.
I rolled and pre-baked the crust for 7 minutes, then topped with some pizza sauce. Then I put a layer of baby spinach and topped that with mozz cheese and cooked, crumbled sausage. Another 25 minutes in the oven, and it was browned perfectly. It was a great way to sneak in both sourdough and spinach - no complaints from the kids!
Tuesday: Chicken Poblano Quesadillas with Sourdough Tortillas - I have the dough souring right now, I'll let you know how it turns out!
Wednesday (school night): BBQ chicken with Barley and Cauliflower with a cheese bechamel sauce.
Thursday: Italian Stuffed Meatloaf (from Don't Panic, Dinner's in the Freezer) served with Sourdough Pasta (from gnowfglins.com Sourdough e-course)
Friday: Crawfish Macaroni and Cheese (I have some frozen crawfish tails I need to use up!)
Saturday: Mexican Pizza on Sourdough Flatbread (from the Gnowfglins e-course)
~~** D **~~
Tuesday, February 8, 2011
It's alive!
After much reading and research, I've decided to try my hand at sourdough bread.
The first step is making a starter - which my 5 year old and I started yesterday.
We fed it last night and this morning, with not much progress, but then after dinner....
Just when I thought that we weren't going to see any progress and that we were going to have to start over again, our starter nearly quadrupled in size!
In just a week or so we'll be able to start cooking some basic recipes -- I'm so excited!
~~** D **~~
The first step is making a starter - which my 5 year old and I started yesterday.
We fed it last night and this morning, with not much progress, but then after dinner....
We have life!!
In just a week or so we'll be able to start cooking some basic recipes -- I'm so excited!
~~** D **~~
Monday, February 7, 2011
Menu Plan Monday - 2/6/11
And it's that time again for the menu of the week!
I had to make a couple of adjustments to my menu plan for this week. I switched some recipes that I had scheduled for later in the month in order to use up some produce that I had on hand (namely, potatoes!)
I did a pretty good job of staying on track last week - I only missed one day due to being sick - but we had plenty of leftovers to get through it!
So here's what this week's menu looks like:
Sunday: Scalloped Potatoes w/ Ham
Monday: Baked Ziti
Tuesday: Orange Chicken - I have some Iron Chef marinades in my pantry I'm trying to use up, so this isn't exactly "real" food, but at least the marinade doesn't have MSG or HFCS in it!
Wednesday: Chicken Pot Pie (I've made some adjustments to this recipe, but this is the base recipe I use!) We used this recipe for our Thanksgiving leftovers, and it was a HUGE hit.
Thursday: Taco Salad (an adaptation from a menu plan from Cooking During Stolen Moments)
Friday: Pepperoni French Bread Pizza
Saturday: Fettucini Alfredo - I use a recipe from an old weight watchers cookboook (which is surprisingly good). We are going to a dinner at our church, so this will be our contribution.
I've got a chicken from my farmer defrsoting for the orange chicken. I'll take out the breasts and maybe the thighs, and throw the rest in the crock pot. Once cooked, I'll take whatever meat that is left and use it in the chicken pot pie on Wednesday. I've got some turkey bones from school in the freezer, so I'll add those to the chicken bones and replentish my stock supply, which I'll use for soup or rice one of these weeks.
This post is linked to Menu Plan Monday at Org Junkie.
~~** D **~~
I had to make a couple of adjustments to my menu plan for this week. I switched some recipes that I had scheduled for later in the month in order to use up some produce that I had on hand (namely, potatoes!)
I did a pretty good job of staying on track last week - I only missed one day due to being sick - but we had plenty of leftovers to get through it!
So here's what this week's menu looks like:
Sunday: Scalloped Potatoes w/ Ham
Monday: Baked Ziti
Tuesday: Orange Chicken - I have some Iron Chef marinades in my pantry I'm trying to use up, so this isn't exactly "real" food, but at least the marinade doesn't have MSG or HFCS in it!
Wednesday: Chicken Pot Pie (I've made some adjustments to this recipe, but this is the base recipe I use!) We used this recipe for our Thanksgiving leftovers, and it was a HUGE hit.
Thursday: Taco Salad (an adaptation from a menu plan from Cooking During Stolen Moments)
Friday: Pepperoni French Bread Pizza
Saturday: Fettucini Alfredo - I use a recipe from an old weight watchers cookboook (which is surprisingly good). We are going to a dinner at our church, so this will be our contribution.
I've got a chicken from my farmer defrsoting for the orange chicken. I'll take out the breasts and maybe the thighs, and throw the rest in the crock pot. Once cooked, I'll take whatever meat that is left and use it in the chicken pot pie on Wednesday. I've got some turkey bones from school in the freezer, so I'll add those to the chicken bones and replentish my stock supply, which I'll use for soup or rice one of these weeks.
This post is linked to Menu Plan Monday at Org Junkie.
~~** D **~~
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