Menu: March 26- April 1

Monday– Beans and rice (Hey, we are on a budget! And for the record, our total grocery bill for the week was $65. But seriously, this is the famous bean recipe that I blogged about before.)

Tuesday– Pizza (mushrooms, banana peppers  and mozzarella)

WednesdayPasta with Greek tomato sauce (from the Splendid Table website)

ThursdayDal with rhubarb (from Mark Bittman)

Friday– leftovers??

Saturday– Burgers with Asian noodle salad

Sunday– Swupper

I’m lazy.

So you are going to get one post covering a lot of stuff.

Last weekend was another big cooking weekend for us. After going out to celebrate my mother in law’s birthday on Saturday night, we stayed in on Sunday and grilled a chicken we had bought a few weeks ago (and put in the freezer). While I napped, Hank worked his magic and seasoned the chicken with some of our most used spices: cumin, coriander, etc.

Our late harvest CSA provided us with a bunch of turnips last fall that we cooked, mashed and froze. So, we got those out to thaw and had great side for our chicken.

We also made a batch of cornbread, because we like keeping it in the freezer for meals that just seem like they need cornbread. We usually put fresh jalapenos in it, but we had a bit of a fail on that, so we added the rest of a jar of pickled jalapenos and some of this crazy hot homemade pickled peppers stuff that we got from a Mexican restaurant. It was good, but definitely not as good as with the fresh peppers.

At some point (I think both last week and the week before that) we made this amazing tofu with bok choy and peanut sauce from Mark Bittman’s ‘Kitchen Express’. Yes, we made it two weeks in a row because it was just that good.

In fact, I’m craving it right now.

Oh, this is what happens when we run out of greek yogurt:

We put cream cheese on top of our lentils. Good? Not good? Hard to say really. It happened though.

We made the egg boats that I promised for two weeks. They ended up taking a lot longer to cook than it said it would, but we may also have made them twice as big as we were supposed to. Either way, they were really yummy and really easy.

Our most recent success (that I have pictures of) was the Chickpea, Potato and Spinach Jalfrezi that we made a few nights ago. We did some prep for it the night before and then it went together really easy. We did encounter a bit of a sand problem in our spinach. Eh…sometimes this happens. We got it as clean as we could.

You will notice that the greek yogurt has made its triumphant return!

Menu: March 19-25

Monday– Baked egg boats (Found on pinterest. We were going to make these last Friday but decided we had too many leftovers. Luckily, the ingredients could be saved for later.)

TuesdayPad Thai (our recipe)

WednesdayChickpea, Potato and Spinach Jalfrezi with Cilantro Chutney (Serious Eats)

ThursdayBroccoli Rabe, Pear and Fontina Sandwiches (Serious Eats)

FridayGoat cheese and Mushroom Tart with Potato Crust (‘How to Cook Everything Vegetarian)

Saturday– Spaghetti and Meatballs (TQVP (that’s my mom) original)

Sunday– Hank is running a half marathon and then we will probably be heading to his parent’s house for a carb refill for him.

Something new!!

Hank and I love our shared Google calendar. We put work stuff on there so that we know when is a good time to gchat and when isn’t, we put our evening and weekend plans on there, and it’s great for planning travel and events in the future. It has also come in really helpful since we started planning our week’s worth of meals. A quick glance lets us know what nights we already have dinner plans.

Today, Hank had a genius idea. Why not make another calendar that we share for our menu. This will be great for lots of reasons:

  • We can always see what the plan is on our phones.
  • When we think of things we want next week we can go ahead and plug them in.
  • When we are grocery shopping and we forget why a certain ingredient is on our list, we can look back and see what the plan is for each day.
  • In the description field we can put in the link (if there is one) for the recipe that we are making.

Here is a quick view of next week’s calendar (it appears that Hank hasn’t plugged his work schedule in):

  • Yellow: Hank
  • Red: me
  • Blue: my schoolwork
  • Green: FOOD!!!

Right now, I write out our menu on a quarter sheet of paper and put it on our fridge. I might still do this, because it will still be the easiest way to reference what we are stuffing our faces with next while in the kitchen.

Menu: March 12-18

MondaySweet Potato Veggie Burgers (found these on pinterest through my from my friend Kate)

TuesdayTW Food (Hank and I celebrate two very important days in our lives on March 17th and 18th. We will be celebrating with a trip to a fancy pants restaurant.)

Wednesday– Braised Lentils, Moroccan Style (Bittman’s ‘How to Cook Everything Vegetarian’)

Thursday– Crisp tofu and Asian Greens with Peanut Sauce (Mark Bittman’s “Kitchen Express”) Yes, we are having this two weeks in a row. It was that good. MAKE IT!

FridayBaked egg boats (also found on pinterest)

Saturday– Swupper at Woodman’s for Pam’s (mother-in-law) birthday.

Sunday– Either roast chickening it or cabbage and corned beefing it.

The great tuna melt debate.

Hank has claimed that he could make a tuna melt as awesome as the melts at Vicki Lee’s in Belmont. I doubted my confidence in him (not the nicest thing a wife can do). The verdict: read ahead.

I was not around for the prep of this meal (I was getting my hair did), but Hank took some lovely pictures of his process.

He started with the tuna mixture, which consisted of tuna, mayo, hard-boiled egg, cilantro, and onion. I’m unsure whether Vicki puts eggs in her mixture…I just can’t remember!

Next, Hank buttered and pan-fried one side of the bread.

They may look a little on the dark side, but they were actually quite perfect. For bread, he used a red pepper hummus with sesame seeds and garlic bread from When Pigs Fly bakery. A great addition.

He then topped the mixture onto the bread, added some extremely amazing gruyere, and put them under the broiler.

They were served open faced with avocado holding it all in.

Of course, since Hank was hard boiling the eggs, there were deviled eggs to accompany our sammies.

The real verdict: At the time, I thought, “these are pretty good, but I don’t know if they are as good as Vicki Lee’s”, but I was starving at the time, and I probably would have thought the same thing no matter their quality. Reflecting back though, these were pretty damn good. I have been craving them since at least Sunday when I was discussing them with my mother-in-law.

Menu: March 5-11

MondayCrisp tofu and Asian Greens with Peanut Sauce (Mark Bittman’s “Kitchen Express”)

TuesdayCreamy Broccoli Soup (Real Simple)

WednesdaySpicy Indian Scrambled Eggs (Serious Eats)

Thursday– Out to eat at Molana because we have a groupon.

Friday– Out with Hank’s mom and dad after yoga.

SaturdayIndian Spiced Chicken (Real Simple). We are hoping that this is something like the chicken pie at Moroccan Hospitality Restaurant in Malden.

Sunday– Maybe hanging in instead of doing a Swupper.