Mandsagers - week after Xmas

Monday: Bacon & eggs; Soups: broccoli cheddar, chicken noodle (but used a roastisserie chicken and udon noodles); Salmon, green beans (in bacon fat, with almonds), sweet potatoes

Tuesday: Oatmeal (have) ; mac & cheese w cauliflower; Spaghetti squash & meatballs

Wednesday: Enchilada casserole; [lunch out]; Roasted veggie & sausage pasta

Thursday: Caramel bread pudding ( http://smittenkitchen.com/blog/2014/02/morning-bread-pudding-with-salted-caramel/) vegan monkey bread. http://whippedbaking.com/2013/05/06/vegan-cinnamon-pull-apart-bread-monkey-bread/  Fish cakes, cauliflower; Beef roast, glazed carrots & parsnips, mashed potatoes; balsamic roasted Brussels sprouts

2015 Christmas Cookies

COOKIES! (recipes below

December 12 - 20 2015

Sat: lunch: Mexican lasagna (leftover pork) Nutcracker; KMA (dinner)
Sun: Xmas pageant, Gabby's bday, Abby's bday (dinner)
Mon: Black eyed peas & mashed potatoes D&J arrive pm
Tues: Quinoa white chili with poblanos D&J here
Wed: Chana Masala  D&J here
Thurs: Something like this: black eyed pea mexican casserole D&J leave am; Fed Legal Party; FAAC
Fri: Miso split pea soup use split fava beans
Sat: CPC Carol Sing (dinner)
Sun: HP 100

Monday: Beef Enchiladas
Tuesday: Fish with shitakes over soba and green beans
Wednesday: Red Lentils and Brown Rice
Thursday: Sweet Potato Chickpea Curry
Friday: Curried Pumpkin with Peas

Ingredients:

• 2 cups chicken stock
• 1 ⅓ pounds sea bass or gray sole fillets
• 2 tablespoons peanut oil
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• ½ cup chopped scallions
• 7 ounces shiitake mushrooms, stemmed and sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Vietnamese fish sauce
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon chopped cilantro

 1 teaspoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoons minced ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 cups canned or boxed chopped tomatoes
2 cups small cauliflower florets
1 sweet potato, peeled and diced
1 can light coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt

• • 2 tbsp. unsalted butter
  • 1 medium onion
  • 1 garlic clove
  • 2½ tsp. curry powder
  • ½ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 2 lb. pumpkin
  • 2 medium red potatoes
  • 1½ c. low-sodium chicken broth
  • ¾ c. golden raisins
  • ¾ c. frozen baby peas
  • fresh cilantro

Grocery List:

Fruit for snacks (apples/pears/berries)
Baby cucumbers
7oz shiitake mushrooms
2 head cauliflower
~2 lb green beans or hari coverts
Fresh cilantro
Baby spinach

OJ

1.5 Lbs sole or firm white fish

Milk
Dipping Yogurt
Vanilla Yogurt (Individual)
Plain greek yogurt
Cheese for lunches

Red Lentils
Soba Noodles
Coconut milk

Frozen peas
Frozen spinach (to puree for M)

November 9-

Monday: Parsnip soup (see below)
Tuesday: Rice, Sweet Potato, Kale, Eggs
Wednesday: Mac & cheese w cauliflower & enchilada sauce
Thursday: Eagle snack: Pea crisps, Carrots, Hummus (FAAC) Orzo salad with zucchini, onion, tomato, like this recipe
Friday: Stuffed acorn squash (can add sausage)
Saturday: Lunch - Cider Ride (picnic - orzo salad leftovers?) Dinner - something K will like (K arrives @ 5:21p)
Sunday: Lunch - Liberty Tavern; party (see below)
Monday: (K leaves @ 3:15p)

Monday: indigo girls - mac & cheese
Tuesday: potato leek soup
Wednesday: cabbage /Brussels sprouts & grits
Thursday: Mexican something (poblanos)
Friday: eggplant veggie burgers http://www.taylormademarket.com/roasted-eggplant-veggie-burgers-meatless-monday-meal/

Groceries
Apples
Pears
Berries
carrots
avocado
OJ

White beans (canned or dried)
Miso

Milk

Week of 10/22-10/26

Thur dinner - broc cheese soup
Fri breakfast -  oats/eggs/o's
Fri lunch - leftover soup
Fri dinner - brown rice casserole (make Thur)
Sat breakfast - sourdough waffles
Sat dinner - schwarma
Sun breakfast ??
Sun lunch - leftovers?


Ingredients

4 tablespoons unsalted butter
1 small onion, chopped small
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup half-and-half
4 cups low-sodium vegetable or chicken broth (here’s my favorite chicken stock)
1 bay leaf
Kosher salt and freshly ground pepper
1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

• 2 lemons, juiced
• ½ cup plus 1 tablespoon olive oil
• 6 cloves garlic, peeled, smashed and minced
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon turmeric
•  A pinch ground cinnamon
•  Red-pepper flakes, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 large red onion, peeled and quartered
• 2 tablespoons chopped fresh parsley

Groceries

Fruit
Spinach
Garlic

Two bunches broccoli

4 lemons

Red onion

2 Zucchini

1lb mushrooms

Onions

OJ

2 lbs boneless skinless chicken thighs

1 can black beans

Eggs

Dipping yogurt
Milk

Rotisserie chicken

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Sydney's 5th Birthday!

Vegetarian chili: 4x SK's Three Bean Chili
Meat chili: Thanksgiving chili - 5x this recipe + cranberries
Corn casserole: 4x Paula Dean's recipe
Chips
Cheddar cheese
Greek yogurt

Cake: SK's birthday cake
Frosting: SK's maple cream cheese + pumpkin puree
Brownies: 4x SK's favorite brownies
Fruit
Shirley temple

Tuesday: Sauteed Mushroom/Green Beans with tempeh
Wednesday: Sweet Potato and Spinach Frittata
Thursday: Crock pot butternut squash soup

Ingredients:

2 lbs green beans
Mushrooms
Tempeh

Onions - 1, sliced

Sweet potatoes (orange-skinned) - 1 lb., chopped into ½" cubes

Eggs - 8, whisked

Parmesan - ⅓ cup, grated

Salt - ½ tsp

Black pepper - ¼ tsp

Cooking oil - 1 tbsp

Baby spinach - 4 oz.

• 2 cups vegetable stock
• 2 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced
• 1 medium butternut squash, peeled, seeded and diced
• 1 sprig fresh sage
• 1 white onion, diced
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon freshly-ground black pepper, or more to taste
• 1/8 teaspoon cayenne, or more to taste
• pinch of ground cinnamon and nutmeg
• 1/2 cup coconut milk

Grocery List

Green Beans
Berries
Apples (1 granny smith)
Pears
Avocado
Beets
Baby Spinach
Sweet Potato?

OJ
Tempeh

Dipping Yogurt

September 24-October 1

Thursday night: baked sweet potatoes & chili
Sunday: Lasagna (Kel & friends)
Monday: Green bean mushroom casserole (already made) possible meeting
Tuesday: Mushroom pasta bake
Wednesday: Mexican lasagna (see below)
Thursday: Flex (leftovers/cook more)

Sep 12-18

Sat lunch: Butternut squash soup, with Gruyere croutons Ali & Doug
Sun dinner: Kadu (w rice?) Team dinnerMon: Pizza
Tues: Portabello & Polenta
Wed: Carrot Soup
Thurs: Shepards pie (make 2) Eagle Snack - Apples and ? FAAC
Fri: Dad & Joan here
granola bars

Groceries:
Berries
Apples
Granny smith apple
Lemons
Carrots
Spinach
Potatoes
Cauliflower
Avocado

ground lamb



Sugar
maple syrup

Sun Butter x2
Tomato saucedried fruit
dairy free dark chocolate chips

Milk
Eggs
Plain greek yogurt
Dipping yogurt
Italian blend/mozz
Quesidilla cheese
brie bites

Make ahead week 2! August 24-28

Cauliflower & Freekeh Salad

Pumpkin, lentil and goat cheese salad

Black bean tacos

Spaghetti with butternut squash sauce. And sausage

Black bean soup with crema (double batch and freeze)

April 27-30

Monday: Sushi
Tuesday: Shrimp & linguine with pea pesto
Wednesday: Mushroom and polenta; Brussel Sprouts

Thursday: Butter chicken & Dal


5 recipes of shepherd's pie (us, Megan O, Bender, Gazetta, Sam), though blend carrots and potatoes for top, use half beef

4/15 to 4/19

Thur:  make bread, shrimp stir fry  (swim class)
Fri:     ramen noodle soup (eagle snack co-op)
Sat:     (kidical mass and Grant's race)
Sun:     chicken shwarma (vivi's birthday party)

Ingredients

1 32 oz box of chicken stock
1 cup water
2 tablespoons white or yellow miso
2 (3-ounce) packages packaged ramen noodles
4 shiitake mushrooms, sliced thin
2 tablespoons soy sauce
2 tablespoons mirin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup scallions, green & white, sliced


2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Grocery List

Berries
Bananas (Eagle snack)
Baby Carrots (eagle snack + stir fry)
Stir Fry Veggies (mushrooms, peas)
Cucumbers
Eggplant
Scallions
4 shittakes
Mushrooms for stir fry
3 lemons
Parsley
Red Onion

Shrimp
 2 pounds boneless skinless chicken thighs

Milk
OJ
Eggs (1 dozen)
Dippping Yogurt

Almond butter
Tahini
Honey (raw and not)

Pretzel sticks (eagle snack)


Twine

April 8-12

Wednesday salmon and asparagus (make chicken broth)
Thursday minestroni with chicken meatballs (make bread for school and cauliflower melts)
Friday   fettucini with asparagus and shitakes (fresh-made pasta)
Saturday cauliflower melts
Sunday broccoli/sweet potato bowl

Ingredients

1 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon

6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4" rounds
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil
3 tablespoons olive oil, divided
1 bunch asparagus, trimmed, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
12 ounces dried or 1 pound fresh fettuccine
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 large egg yolks*

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

Grocery List

Berries
Canteloupe
[Eagle Snack]
2 bunch thin asparagus (about 1 pound), trimmed
2 tablespoons chopped fresh chives
1 leek, white and pale-green parts only, sliced into 1/4" rounds
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs

2 tablespoons chopped parsley

4 (6-ounce) skin-on salmon fillets
6 ounces ground chicken (about 3/4 cup)

Milk
6 tablespoons finely grated Parmesan, divided, plus more for garnish
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 ounces Comte or Manchego cheese, cut into 8 slices
Butter

Eggs
OJ

3/4 cup ditalini or other small pasta
1/4 cup shelled pistachios

Parchment Paper

April 2-7

Thurs: pasta w veggie sauce
Fri: movie night Mushroom and cabbage casserole

Sat: picnic Street-Cart-Style Chicken Salad;Grated Carrots With Tahini Dressing; Curried roasted chickpeas

Sun: Easter Creamed Rice With English Peas and Country Ham (x2);Stovetop-Braised Carrots and Parsnips; Asparagus; Roast Lamb; bunny cake

Mon: ABAC Sushi
Tues: G Mtg Pizza (leftovers)

Week of March 23

Sun: burgers
Mon: sushi
Tues: Pork loin, spaetzle, sauerkraut, applesauce County Board re: bike budget
Wed: Red Bean and Green Grain Taco Bowl
Thurs: Cabbage soup
Fri: Wii kirk

Week of 3/16

Recipes:

Mon: Sushi
Tue: Soba and Maitake Mushrooms in Soy Broth
Wed: Chickpea Curry with Roasted Cauliflower (G meeting)
Thur:  Tempeh Tacos Holistic Moms
Fri:  Miso Glazed Salmon + sweet and sour cabbage (Movie Night)
Sat: AUCP Auction
Sun:  Red Bean and Green Grain Taco Bowl

Ingredients:

4 10-to 12-ounces salmon steaks, bone in
1/3 cup white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger
1 teaspoon Asian sesame oil
Kosher salt
4 lime wedges (for serving)

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2-4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving

2 garlic cloves, peeled, crushed
1 1" piece peeled ginger, thinly sliced
1/2 cup reduced-sodium soy sauce
1/2 cup dried wakame (optional)
2 tablespoons vegetable oil
1/2 pound maitake mushrooms, torn into large pieces
Kosher salt, freshly ground pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds


2 fresh poblano chile peppers, seeded and roughly chopped
1 cup cilantro leaves (picked from 1 bunch)
3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping)
2 cloves garlic, chopped
3 cups water or broth (amount needed for wheat berries, adjust if needed)
1 cup uncooked wheatberries
Salt to taste

1 tablespoon olive oil
1 clove garlic, minced
1/2 to 1 finely chopped chipotle from a can, a rehydrated and finely chopped dried chipotle or in a pinch, chipotle powder to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 tablespoons tomato paste
1/2 cup water or broth
1 3/4 cups cooked small red beans (from a 15-ounce can, or cooked from about 1/4 pound dried)
Kosher or coarse salt to taste

Grocery List

2 limes
1/2 head cauliflower (about 1 pound), trimmed and cut into florets
1 1/2 pints cherry tomatoes
1 large yellow onion, cut into medium dice
3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping)
3 garlic cloves, minced
2 cloves garlic, chopped
2 cloves garlic, minced
1 clove garlic, minced
2 garlic cloves, peeled, crushed
2 1/2 cups baby spinach
2 green bell pepper
1/2 red onion, diced
3 Avocado
1/2 pound maitake mushrooms, torn into large pieces
4 baby turnips or radishes, trimmed, thinly sliced
4 scallions, thinly sliced
1 bunch cilantro
2 Lemons
Berries
Bananas
Other fruit (for snacks)


4 10-to 12-ounces salmon steaks, bone in
1 (8-ounce) package tempeh

1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)


Mexican cheese
Greek Yogurt
Dipping Yogurt
Eggs
OJ

6-8 hard taco shells
8 ounces soba (Japanese-style noodles)
Salsa

Groceries we need

Hot chocolate
Dried buttermilk

March 8, 2015

Su: Fig, Goat Cheese, Proscuitto and Pistachio Stuffed Chicken with Fig Balsamic Gastrique

Mo: Oven-Braised Beef with Tomatoes and Garlic;cauliflower cheese; Wilson Blvd mtg
Tu: Smokey Beet Burger with Creamy Blue Cheese Dressing Va Bike mtg
We: Spaghetti with beets, goat cheese and walnuts
Th: Shredded beef over baked sweet potatoes; carmelized onions; blue cheese dressing
Fr: DVR Camp

Week of March 2

Week notes: meal train for Mark/Melissa and Lauren/Jim on Thurs. Mar 5; Eagle snack Fri Mar 6. Sat spaghetti dinner

Mo: make chickpeas, make lots of brown rice; d sushi

Tu: d Tempeh and Root Veggie Stew
We: Mushroom Bourguignon

Thur: Sausage, bean and pasta ragout (x3)
Fri: Baked Risotto with Kale Pesto

Week of 2/18/15

We: Fish & brussel sprouts

Th: l- Squash and chickpea stew; d- Beet & potato salad, chili, corn muffins

Fr: d - broccoli mac & cheese (kids)

Sa: Mushroom & cabbage bake; d- Eggplant orzo bake

Su: l- carrot soup; d- beans & sausage & pasta

Week of 2/6/2015

Fr: carrot soup with tahini and crisped chickpeas Picnic dinner
Sa: l: Easy button ; Balaclavas & Baclava; Emily's bday
Su: l: Shawarma with Eggplant (cube, pan fry), Hummus & Pita; d: Cauliflower Parmesan (make 1.5 x tomato sauce recipe) (Lisa, Mark, & kids for dinner)Mo: d: Polenta With Wild Mushrooms and Marinara Sauce (use extra sauce from Cauliflower)
Tu: d: Cabbage, Potato and Leek Soup; Panda Coop
We: d:  Quinoa and Beet Pilaf
Th: d: Mushroom Marsala Pasta Bake DVR Team Dinner
Fr: d: Halibut w Leeks & linguine  Dads' HH


Ingredients

1 pound wild mushrooms, like oysters or maitakes

3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing)

2 lemons, juiced

2 Eggplants
1 head of cabbage

1 bunch of beets w greens

1 medium head cauliflower

2 pounds (905 grams) carrots

5 medium leeks

2 medium russet potatoes

6 shallots

1 large red onion

2 yellow onions

2.5 heads garlic

3 sprigs basil or 1 bay leaf

3 thyme branches

6 tablespoons chopped fresh parsley

1 teaspoon minced fresh rosemary or sage

2pounds boneless, skinless chicken thighs

1 ½ pounds halibut, cut into 4 equal-size pieces

2 c. Dried chickpeas

1cup fine yellow or white polenta

3cups cooked regular quinoa

1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape

linguine  for 4

3 (28-ounce) cans whole or diced plum tomatoes

7.5 cups chicken or vegetable stock

1 cup all-purpose flour

3 cups panko or plain unseasoned bread crumbs

lemon juice

Tahini

1 ¼ cup dry white wine

1/4 cup (60 ml) dry marsala wine (see notes at end for more information)

2 c olive oil

Salt

black pepper

ground cumin

paprika

turmeric

coriander

Cinnamon

Red-pepper flakes

2teaspoons caraway seeds, lightly crushed

13 tablespoons unsalted butter

½ cup heavy cream

2 ounces goat cheese, crumbled or diced 1/2 cup

4large eggs, lightly beaten

2.5  c finely grated Parmesan, preferably Parmigiano-Reggiano

3/4 pound fresh mozzarella, torn into bite-size pieces

Groceries

1 pound wild mushrooms, like oysters or maitakes

3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing)

2 lemons, juiced

2 Eggplants

1 medium head cauliflower

2 pounds + bag for snacking carrots

5 medium leeks

2 medium russet potatoes

6 shallots

1 large red onion

2 yellow onions

3 heads garlic

6 tablespoons chopped fresh parsley

2pounds boneless, skinless chicken thighs

2 c. Dried chickpeas

1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape

linguine  for 4

3 (28-ounce) cans whole or diced plum tomatoes

All-purpose flour

lemon juice

Tahini

1/4 cup (60 ml) dry marsala wine

Dipping yogurt

1 dz eggs

13 tablespoons unsalted butter

½ cup heavy cream

2 ounces goat cheese, crumbled or diced 1/2 cup

2.5 c finely grated Parmesan, preferably Parmigiano-Reggiano

3/4 pound fresh mozzarella, torn into bite-size pieces