Our menus this past week

Nov 23, 2009 by

Sunday

Artichokes with vinaigrette (http://www.sacredappetite.com/2009/07/11/slow-food-the-conversational-recreational-artichoke-for-kids-of-all-ages/)

Tuna on tuna (http://www.sacredappetite.com/2009/07/10/“tuna-on-tuna”-or-fresh-tuna-with-tuna-pickle-sauce/)

Tomato, cucumber, black olive and feta salad with vinaigrette

Monday

Creamed onions with sage and thyme (Food & Wine)

Boiled potatoes

Roasted red peppers with vinaigrette

Leftover menudo from a church sale

Tuesday

Appetizers: Roasted red peppers with vinaigrette,  fresh basil pesto from the garden on crackers, goat cheese on toast

Dinner: Turkey meatball Albondigas soup (Bon Appétit )

Salad from the garden with shallot vinaigrette

Wednesday

Omelet with leftover Kale and Olives (Food & Wine)

Boxed tomato soup (an organic 32-oz. find at the 99 Only Store)

Thursday

Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms and Peas (Bon Appétit) (made at the request of my daughter and against my better judgment because of the carbs and salty processed meat. It was scrumptious, though)

Light cream of celery soup (Moosewood Cookbook)

Friday

Leftovers from Thursday

Saturday

Spinach crepes bernoise (delicious! An old favorite of ours, filled with chicken livers, mushrooms, cream cheese, dill, green onions) (The Seasonal Kitchen: Return to Fresh Foods by Perla Meyers)

Salad from the garden

Sunday

Ground patties of grass-fed local beef

Turnip greens and daikon radish greens with miso

Light cream of celery soup again

PM: Miso soup with daikon radish, green onion and tofu,

Sliced cucumbers and red peppers

Fresh pomegranate for dessert

Related Posts

Tags

Share This

4 comments
Millie@Real Food for Less Money
Millie@Real Food for Less Money

I think we would like the Creamed Onions. I like saucy things :-) I know that part of the soaking is to do it in an acidic liquid so that it eliminates the phytics but fermenting the grain also eliminates the phytics. I suspect that leaving the batter for long enough would indeed ferment it. Here is a soaked crepe recipe that I've made before http://www.passionatehomemaking.com/2008/11/blender-crepes.html Would something like that be adaptable to your spinach crepe? I find myself reworking alot of the recipes I've made through the years to incorporate soaking or some other change. But at the same time, I still make the occasional non soaked foods. And my thinking is that if we are eating "good" most of the time then once in a while should be okay. I would love your recipe. I don't think I'll ever be able to sneak liver again but maybe someday they will choose to eat it on their own. I wish that liver didn't have such a bad rap. I whipped up some pate earlier that is amazingly good. Of course, the girls just wrinkle their nose. More for me! We were -2 here last night. No winter garden for me.

Millie@Real Food for Less Money
Millie@Real Food for Less Money

It all sounds great. A couple of questions; Are the creamed onions like a gravy or a sauce when they are done? For the Spinach crepes bernoise, is the spinach in the crepe? How wonderful that you are still getting salad from your garden. Thanks for adding me to your blog roll :-)

Anna Migeon
Anna Migeon

I just posted the recipe for spinach crepes. Let me know if you try them, OK? I looked at the soaked crepes recipe. I think I will try adding some whey or yogurt to mine next time. I used raw milk, so that's surely better than pasteurized for fermenting, too. We make some scrumptious dessert crepes with salted caramel and bananas as a special treat around here once in a blue moon. Not good for you at all, I'm sure, with corn syrup and sugar in the caramel! I like your "more for me" attitude. My mom used to say, "Good, leaves more for the rest of us." She never tried to get us to eat anything, other than saying that tastes change, and if we hadn't tried something in awhile, she'd ask if we wanted to try it again. You might try another of her lines on your girls for liver: it's kind of an adult taste. Those ideas that tastes change and there are "adult tastes" worked for me when I was a kid. Without being pushed and urged, I was open to try things again for those reasons.

Anna Migeon
Anna Migeon

Millie, thanks for writing me. Here is the recipe for Creamed onions with thyme and sage: http://www.foodandwine.com/recipes/creamed-onions-with-thyme-and-sage The onions are still fairly whole, not reduced to a sauce or gravy, but the sauce with them was very nice. My husband loved it. It was good as a topping with potatoes and a nice recipe for times when you don't have much besides onions on hand to work with! The spinach crepes are wonderful. The making of the crepes takes some time, but it's very simple otherwise. The spinach is blended into the crepe batter, so they are green. I had not made them in years, but my kids have always loved them (another great way to get kids to eat liver, and spinach, too!). Let me know if you want the recipe: it isn't online. I love sharing recipes. Maybe you can sneak the liver past your girls with them! :-). I would usually mix some whole grain flour in with the white it calls for. Here's a question for you: I like to think that crepes are healthier than some flour-based foods because you let the batter sit at least two hours (I usually leave it over night, and we actually finished making this batch two days later), thus a form of soaking the flour (in milk, egg and butter). This is an ignorant theory of mine that I hope is true. I don't make them often at all, but if they are not SO bad for you, I'd be happy to know it. I had to take my Nourishing Traditions book back to the library or I would look for the answer there. What do you think? I am lucky to have garden salad still. I just planted some more, in fact. It actually can't survive thru the summer here; winter's about as good or maybe better of a growing season in general here as summer, depending on the crop, but we have a hard time keeping much of anything alive thru the summer. I also have Swiss chard in its second year that I can cut an huge mound of every couple of weeks. My basil from summer is just now dying. It's one of the compensations for hellish summers in south Texas: mild winters and even garden tomatoes at Christmas.