Almond blossoms (with kisses) (recipe below)
Spitz cookies (recipe below)
Swedish Butter cookies w jelly (recipe below)
Coconut Macaroons
Chocolate Chip Tea Cakes (recipe below)
Kringla
Thursday, December 18, 2014
Sunday, December 14, 2014
Curried lentils and sweet potatoes
Barley Risotto with Beans and Greens x2
Salmon & Asparagus Farro Bowl
M - Salmon
T - Curried lentils
W - moroccan braised beef w/ cauliflower
R - Barley Risotto
F - Pizza (not in this plan)
Sa - Chili & Cookie bake (not in this plan)
Ingredient list
2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 pound Swiss chard, center ribs removed, leaves thinly sliced
3 cups chopped escarole
1 head Cauliflower
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lime
1/4 cup chopped scallions, for garnish.
1-inch piece fresh ginger root, peeled and grated
3 tablespoons very thinly sliced fresh basil
1/3 cup chopped fresh cilantro
1/2 teaspoons garam masala
1/2 teaspoons curry powder
4 to 5 cups vegetable broth as needed
5 cups low-sodium vegetable or chicken stock
2 cups low-sodium chicken broth or “no-chicken” broth
2 cups beef broth
1 cup beans, canned or precooked
1 cup pearled barley (7 ounces)
1 1/2 cups dried lentils
3/4 cup farro
1 1/2 cups golden raisins
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 tablespoons white miso (see Tip)
1/2 cup dry Sherry
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
Shopping list
Carrots
Berries
GingerOnions
1 pound Swiss chard, center ribs removed, leaves thinly sliced
3 cups chopped escarole
1 head Cauliflower
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lime
1/4 cup chopped scallions, for garnish.
1/3 cup chopped fresh cilantro
Pearled barley (to restock)
1 1/2 cups golden raisins
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1 14 1/2-ounce can diced tomatoes in juice
Cheerios
Pistacios
Milk
Dipping yogurt
White miso (To restock)
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
Barley Risotto with Beans and Greens x2
Salmon & Asparagus Farro Bowl
M - Salmon
T - Curried lentils
W - moroccan braised beef w/ cauliflower
R - Barley Risotto
F - Pizza (not in this plan)
Sa - Chili & Cookie bake (not in this plan)
Ingredient list
2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 pound Swiss chard, center ribs removed, leaves thinly sliced
3 cups chopped escarole
1 head Cauliflower
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lime
1/4 cup chopped scallions, for garnish.
1-inch piece fresh ginger root, peeled and grated
3 tablespoons very thinly sliced fresh basil
1/3 cup chopped fresh cilantro
1/2 teaspoons garam masala
1/2 teaspoons curry powder
4 to 5 cups vegetable broth as needed
5 cups low-sodium vegetable or chicken stock
2 cups low-sodium chicken broth or “no-chicken” broth
2 cups beef broth
1 cup beans, canned or precooked
1 cup pearled barley (7 ounces)
1 1/2 cups dried lentils
3/4 cup farro
1 1/2 cups golden raisins
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 tablespoons white miso (see Tip)
1/2 cup dry Sherry
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
Shopping list
Carrots
Berries
GingerOnions
1 pound Swiss chard, center ribs removed, leaves thinly sliced
3 cups chopped escarole
1 head Cauliflower
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lime
1/4 cup chopped scallions, for garnish.
1/3 cup chopped fresh cilantro
Pearled barley (to restock)
1 1/2 cups golden raisins
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1 14 1/2-ounce can diced tomatoes in juice
Cheerios
Pistacios
Milk
Dipping yogurt
White miso (To restock)
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
Saturday, December 6, 2014
Recipe Ideas
http://smittenkitchen.com/blog/2014/10/squash-toasts-with-ricotta-and-cider-vinegar/
http://smittenkitchen.com/blog/2014/10/cauliflower-cheese/#more-13283
Tomato and eggplant dish?
http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html
http://nutritionfor.us/2012/11/brussel-sprout-chicken-sausage-soup/
Ingredients
1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash
1/2 to 3/4 cup olive oil
1/2 teaspoon dried chile flakes, more or less to taste
Coarse sea or kosher salt
1 yellow onion, peeled and thinly sliced
1/3 cup apple cider vinegar
1/4 cup maple syrup (though I’ll probably use 3 tablespoons next time)
4 slices country bread, 1-inch thick
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
4 tablespoons chopped mint leaves
2 cups of brussel sprouts, quartered
1 cup sliced carrots
1 cup sliced celery
1 cup sliced chickens sausage
1/2 cup sliced rotisserie chicken
1 medium onion, chopped
2 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 bay leaf
2 tablespoons crushed red pepper
Salt and pepper to taste
1 medium head (about 2 to 2 1/4 pounds) cauliflower
4 tablespoons (55 grams or 2 ounces) unsalted butter
4 tablespoons (30 grams or 1 ounce) all-purpose flour
2 teaspoons mustard powder
Salt, to taste
Freshly ground black pepper or ground cayenne
2 cups (475 ml) milk, whole is best but low-fat will probably work just fine
1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated cheddar, the strongest you can get, preferably English or Irish
Chopped chives or flat-leaf parsley, for garnish (optional)
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 oz) can petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced
2 cups chopped fresh (or frozen defrosted) spinach
2 cups cooked small pasta such as ditalini or elbows (al dente)
extra parmesan cheese for garnish (optional)
Grocery List
[may still need more staples]
1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash
4 tablespoons chopped mint leaves
2 cups of brussel sprouts, quartered
Baby Carrots
Celery
1 head cauliflower
Flat leaf parsley
Basil
1 medium Zucchini
Spinach
Berries
Bananas
Maple Syrup?
AP Flour
Bread Flour
Diced Tomatoes?
Small pasta (ditalini, elbows)*
Dried chickpeas
Craisins
Olive Oil
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
Milk
5 1/2 ounces strongest cheddar you can find
String Cheese
Dipping yogurt
Chicken Sausage
Good looking meat
http://smittenkitchen.com/blog/2014/10/squash-toasts-with-ricotta-and-cider-vinegar/
http://smittenkitchen.com/blog/2014/10/cauliflower-cheese/#more-13283
Tomato and eggplant dish?
http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html
http://nutritionfor.us/2012/11/brussel-sprout-chicken-sausage-soup/
Ingredients
1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash
1/2 to 3/4 cup olive oil
1/2 teaspoon dried chile flakes, more or less to taste
Coarse sea or kosher salt
1 yellow onion, peeled and thinly sliced
1/3 cup apple cider vinegar
1/4 cup maple syrup (though I’ll probably use 3 tablespoons next time)
4 slices country bread, 1-inch thick
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
4 tablespoons chopped mint leaves
2 cups of brussel sprouts, quartered
1 cup sliced carrots
1 cup sliced celery
1 cup sliced chickens sausage
1/2 cup sliced rotisserie chicken
1 medium onion, chopped
2 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 bay leaf
2 tablespoons crushed red pepper
Salt and pepper to taste
1 medium head (about 2 to 2 1/4 pounds) cauliflower
4 tablespoons (55 grams or 2 ounces) unsalted butter
4 tablespoons (30 grams or 1 ounce) all-purpose flour
2 teaspoons mustard powder
Salt, to taste
Freshly ground black pepper or ground cayenne
2 cups (475 ml) milk, whole is best but low-fat will probably work just fine
1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated cheddar, the strongest you can get, preferably English or Irish
Chopped chives or flat-leaf parsley, for garnish (optional)
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 oz) can petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced
2 cups chopped fresh (or frozen defrosted) spinach
2 cups cooked small pasta such as ditalini or elbows (al dente)
extra parmesan cheese for garnish (optional)
Grocery List
[may still need more staples]
1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash
4 tablespoons chopped mint leaves
2 cups of brussel sprouts, quartered
Baby Carrots
Celery
1 head cauliflower
Flat leaf parsley
Basil
1 medium Zucchini
Spinach
Berries
Bananas
Maple Syrup?
AP Flour
Bread Flour
Diced Tomatoes?
Small pasta (ditalini, elbows)*
Dried chickpeas
Craisins
Olive Oil
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
Milk
5 1/2 ounces strongest cheddar you can find
String Cheese
Dipping yogurt
Chicken Sausage
Good looking meat
Tuesday, September 16, 2014
Tuesday, July 22, 2014
July 21-
- Indian spiced veggie burgers (use the leftover rice, our breadcrumbs, dried mushrooms)
- Grilled tofu and zucchini with grilled corn and quinoa (or similar)
- Veggie Mexican Lasagna (based on weelicious's recipe, but different)
- Baked zucchini with goat cheese with ________
- Roasted beets and sweets with ________
- Pasta with sauteed zucchini, etc.
- Grilled cheese with pickles
Sunday, June 29, 2014
Monday, June 9, 2014
June 9-16 2014
Groceries for Recipes
Kale/Quinoa
Salad
1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
1/2 cup slivered almonds, very well toasted and cooled
1/3 cup dried cherries, chopped a bit
2 to 3 scallions, thinly sliced
2 teaspoons chopped fresh dill
2 ounces ricotta salata, crumbled or finely grated
Few gratings of fresh lemon zest
Dressing
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
Just shy of 1 teaspoon honey
Salt and freshly ground black pepper to taste
Beans/Polenta
3 tablespoons unsalted butter
1/2 medium yellow onion, chopped
1 medium fennel bulb, trimmed and chopped
3 garlic cloves, finely chopped
4 teaspoons chopped fresh oregano
1/4 teaspoon red pepper flakes
Salt
1 small carrot, peeled and shredded
One 28-ounce can whole San Marzano tomatoes or plum tomatoes
Freshly ground pepper
2 cups drained, cooked borlotti beans
1/3 cup chopped fresh flat-leaf parsley
Polenta
4 cups water
1 teaspoon salt
1 cup polenta
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese, plus more for garnishing
Freshly ground pepper
Turnip Gratin
1 large turnip
2 garlic cloves, minced
2 tablespoons butter
1/2 cup Gruyere cheese, grated
1/3 cup non-fat milk
Friday, June 6, 2014
Almond Cake Recipe
3 eggs, lightly beaten
8 ounces almond paste
3/4 cup sugar
1/2 cup unsalted butter, room temperature
1/4 cup unbleached all-purpose flour
powdered sugar
Preheat oven to 350F. Cream 1 egg, the almond paste, and the sugar, then beat in the remaining eggs. Beat in the butter, then stir in the flour until just incorporated. Pour into a buttered, floured 8-inch round cake pan and bake 45 to 50 minutes, until a tester comes out clean. Cool, then invert onto a plate and dust with powdered sugar. Serve with raspberry purée.
3 eggs, lightly beaten
8 ounces almond paste
3/4 cup sugar
1/2 cup unsalted butter, room temperature
1/4 cup unbleached all-purpose flour
powdered sugar
Preheat oven to 350F. Cream 1 egg, the almond paste, and the sugar, then beat in the remaining eggs. Beat in the butter, then stir in the flour until just incorporated. Pour into a buttered, floured 8-inch round cake pan and bake 45 to 50 minutes, until a tester comes out clean. Cool, then invert onto a plate and dust with powdered sugar. Serve with raspberry purée.
Friday, April 11, 2014
April 12-18 (Saturday - Friday)
April 12-18 (Saturday - Friday)
- Morning bread pudding with salted caramel
- Baked eggs with mushrooms and spinach
- Grill yumminess
- Spinach Pesto with Pasta
- Broccoli, cheddar and wild rice casserole
- Freezer night
- Tri-color Matzo ball soup
- Fish with yummy veggies
Sunday, April 6, 2014
April 7-11 (Monday - Friday)
- Leek and Mushroom "Cream" Sauce over
Spaghetti SquashPasta (adapted from comment 89 in recipe) - Lemon Risotto with Grilled Asparagus
- Shakshuka (make without hot peppers) with Pitas (double recipe)
- One Pan Farro with Tomatoes (double recipe)
- Cumin Seed Roasted Cauliflower with Yogurt with Fish
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