Week of 1/25/2015

Su - Cauliflower Mac & Cheese (lunch);Garlic and Citrus Chicken; Collard roll-ups

M - Winter squash soup (lunch); [Sushi]
T -  Stewed lentils & tomatoes
W - Vietnamese chicken noodle soup
R - Cottage Pie Casey & Billy
Make ahead: Mushroom Lasagna x4

Ingredient list

1 orange, quartered

1 lemon, quartered

1 lime, quartered

1 lemon/lime

1 medium head (about 2 to 2 1/4 pounds) cauliflower

1 cup mashed ripe avocado or hummus

4 large collard leaves

2 medium butternut squash (about 3.5 pounds total), peeled and cut into 3/4-inch pieces

1 medium acorn squash (about 1.5 pounds), peeled and cut into 3/4-inch pieces

3 to 4 carrots (2 cups large-diced)

2 carrot or small beet, scrubbed or peeled, and grated on the large holes of a box grater

3 pounds new potatoes (about 30)

3 large onion, finely chopped

2 garlic heads (9 cloves minced, the rest of one head sliced, one head cut in half)

4 quarter-sized slices fresh ginger

1 cup bean sprouts

6 pounds cremini or portobello mushrooms

1⁄2 cup toasted pecans, cashews, walnuts, almonds, or pumpkin seeds

Chopped chives or flat-leaf parsley, for garnish (optional)

1 tablespoon chopped fresh oregano leaves

4 1/4 teaspoons minced fresh thyme

2 1/4 teaspoons minced fresh sage

1 lemongrass stalk, thinly sliced (this is a job for an adult)

1⁄4 cup each chopped fresh cilantro and basil leaves

1 1/2 pounds ground beef chuck

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

1 cup shredded or diced cooked chicken

23 cups low-sodium chicken broth

1 tablespoon Worcestershire sauce

1 cup French green lentils (7 ounces)

2 tablespoons fish sauce

1 tablespoon Vietnamese chili paste (if you like it spicy)

4 ounces rice noodles

Pasta (for mac & cheese)

3 pound dried lasagna noodles

1 (28-ounce) can whole plum tomatoes

1/4 cup tomato paste

2.5 cup all-purpose flour

1 tablespoon Worcestershire sauce

4 teaspoon ground nutmeg

2 teaspoons mustard powder

2 teaspoons mild curry powder

1 1/2 teaspoons ground cumin

1/2 teaspoon ground ginger

Salt

Freshly ground black pepper or ground cayenne

1 tablespoon red wine vinegar

1/2 cup olive oil

3.25 sticks (26 T) unsalted butter

15 cups (1 gallon) whole milk

1/8 cup whipping cream

1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated STRONG cheddar

1 cup grated Gruyere cheese

4 cup freshly grated parmesan

1/4 cup frozen orange juice concentrate, thawed

1/4 cup fresh lemon juice

Kitchen string or butcher twine

24 1/4-inch-thick baguette bread slices

1 pound frozen pearl onions, thawed

1 cup frozen peas

Shopping list

Berries

3 lemons or limes

1 medium head (about 2 to 2 1/4 pounds) cauliflower

1 cup mashed ripe avocado or hummus

4 large collard leaves

2 medium butternut squash (about 3.5 pounds total), peeled and cut into 3/4-inch pieces

1 medium acorn squash (about 1.5 pounds), peeled and cut into 3/4-inch pieces

4 carrots (2 cups large-diced)

3 pounds new potatoes (about 30)

2 garlic heads (9 cloves minced, the rest of one head sliced, one head cut in half)

1 cup bean sprouts

6 pounds cremini or portobello mushrooms

Chopped chives or flat-leaf parsley, for garnish (optional)

2 1/4 teaspoons minced fresh sage

1 lemongrass stalk, thinly sliced (this is a job for an adult)

1⁄4 cup each chopped fresh cilantro and basil leaves

1 1/2 pounds ground beef chuck

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

2 tablespoons fish sauce

4 ounces rice noodles

Pasta (for mac & cheese)

2 pound dried lasagna noodles

1 (28-ounce) can whole plum tomatoes

1/4 cup tomato paste

AP flour (need 2.5 c for cooking)

3.25 sticks (26 T) unsalted butter

2 Gallons Milk Whole milk

Dipping yogurt

1/8 cup whipping cream
1 dz Eggs

1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated STRONG cheddar

1 cup grated Gruyere cheese

4 cup freshly grated parmesan

1/4 cup frozen orange juice concentrate, thawed

24 1/4-inch-thick baguette bread slices

1 pound frozen pearl onions, thawed

1 cup frozen peas

Week of 1/12/15

Braised Short Ribs
Parsnip Turnip Potato Puree
Three-bean chili
Sourdough pizza
   Topping ideas: leftover short rib, beet and goat cheese, olives/cheese
Chili Mac and Cheese Bake

Ingredients

6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number)
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
3 dozen small pearl onions
1/2 cup extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
6 cups beef or veal stock
4 sprigs flat-leaf parsley
2 bunches Swiss chard, cleaned, center ribs removed

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)

1 tablespoon olive oil
1 medium onion, chopped small
1 to 2 peppers of your choice (see Notes, below), finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons table salt or 2 1/2 teaspoons kosher or coarse salt
1 12-ounce bottle beer
1 28-ounce can crushed tomatoes, fire-roasted if you can find them
1 1/2 cups mixed dried beans (see Note)

1 1/2 c. uncooked whole wheat elbow macaroni
1 c. flour
3/4 c. cornmeal
3 T. sugar
1 T. baking powder
1 t. salt
1 egg
6 T. unsalted butter, melted and cooled
2/3 c. milk
2 c. shredded cheddar cheese



Grocery List

3 dozen small pearl onions
4 onions
Celery
2 bunches Swiss chard
Flat-leaf parsley 










1 bell pepper
1 turnip
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
4 tablespoons chopped fresh dill, divided
1 bunch beets
Berries
Apples
Oranges

6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number)

Eggs
Butter
Milk
Dipping Yogurt

Berry preserves

Olives
 
AP Flour
Office snacks for G

Cleaning Supplies
Mr. Clean
Tilex
Pledge
Windex
Lysol for toilet

Week of 1/5/14

Recipes:
Bean Soup mix
Butter Chicken
Tempeh and Eggplant pot pies
Pasta and Kidney Bean Soup
Broccoli and Sweet potato rice bowl