Wednesday, March 3, 2010

The next week

Sunday: Pesto with leftover chicken, salad


Monday: Beef stew, Valentine radishes


Tuesday: Hot Italian Sausage and Squash over pasta, cauliflower. I just made this up but it was good.


Italian Sausage and Squash


1 lb hot Italian Sausage
3 cloves garlic, minced
1 quart winter squash puree (sweet potatoes would probably be good too - I used stuff we'd gotten in the share)
Salt
Pepper


Remove sausage from the casings and break into chunks, then brown the pieces. Add garlic and cook until soft. Add the squash puree (and water if necessary) and salt and pepper to taste. Simmer for a bit. Serve over pasta.


Wednesday: Julia Child's Chicken Fricassee (I'd frozen the leftovers) over noodles (although Sam had it over leftover mashed potatoes), salad.


Thursday: Take out pizza. Logging this is a good reminder of how much we eat out. Apparently a lot.


Friday: Red Lentil Dal (modified from this recipe) by doubling the spices and using about a tablespoon of fresh ginger in place of the dried. I also quickly cooked the spices in oil prior to adding the other ingredients. I served it over chickpea pancake with a side salad. As always when I make a vegetarian meal Ben says "Needs meat!" but Sam ate this right up.

Saturday: Spicy pork cubes over brown rice, cauliflower.

Spicy Pork Cubes

2 T oil
3/4 lb lean pork cut into 3/4" cubes
2 T sugar
1/2 c chicken broth or water
2 whole star anise
3 T soy sauce
1/4 tsp crushed red pepper flakes
1 T minced ginger root
1 clove minced garlic

Brown meat in oil, add remaining ingredients. Cover and simmer until tender, approximately 90 minutes. Remove heat and stir until most liquid has evaporated.

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