Our menus this past week

Nov 23, 2009 by


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


Creamed onions with sage and thyme (Food & Wine)

Boiled potatoes

Roasted red peppers with vinaigrette

Leftover menudo from a church sale


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


Omelet with leftover Kale and Olives (Food & Wine)

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


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)


Leftovers from Thursday


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


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

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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 :-)