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
Sunday, January 11, 2015
Saturday, January 3, 2015
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
Recipes:
Bean Soup mix
Butter Chicken
Tempeh and Eggplant pot pies
Pasta and Kidney Bean Soup
Broccoli and Sweet potato rice bowl
Thursday, December 18, 2014
Christmas Cookie Bake!
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
Spitz cookies (recipe below)
Swedish Butter cookies w jelly (recipe below)
Coconut Macaroons
Chocolate Chip Tea Cakes (recipe below)
Kringla
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
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