This week's menu

[luv2cook]

Here's what I am planning this week. If anyone else has made/planning these already, please let me know.

Today: Chili - posted that already.

Tues: Pork with Curried Orange Sauce
Wed: Gingered Flank Steak
Thurs: Balsamic Chicken with Grapes

Anyone else have a plan???

[lindrusso]

luv2cook - Let us know how the pork turns out, I'm always looking for new pork recipes.

Let's see, tomorrow night is either veggie/pesto soup from the freezer or BLTs using some of the very few tomatoes we have growing.

Then it's:


Brown Rice and Chicken Stir-fry with Edamame and Walnuts (from Bon Appétit) served with Soy-Glazed Sweet Potatoes (from CL)
Root Vegetable Cobbler with Chive Biscuit Topping (from Bon Appétit) served with ????
Bourbon Glazed Salmon (from CL, Sept.) served with Tomato, Edamame and Corn Sauté with Cumin and Cilantro (but without the cilantro :) from Bon Appétit)


Oh, and I forgot that White Cheddar Polenta with Sautéed Greens and Garlic-roasted Portobellos (from Bon Appétit), recommended by Jeanne G. I'm thinking this menu will definitely be spilling into next week! It's quite a bit more ambitious than a typical week's menu around here!

Happy Eating!

[JA]

the week never turns out as planned, but this is my plan

Sunday (yesterday) Tex-Mex flank Steak and vegetables

Monday Chicken thighs with goat cheese

Tuesday Chicken with Smoked Mozzarella and Pesto

Wednesday Bruscetta (tomatoes from the garden!!) french bread

Thursday [b] I'm going out, dh gets a BLT[b]

Friday [b] Cheese tortellini and pesto

Saturday I DON'T KNOW YET

I can't wait to try the Mu Shu Pork from this BB, but...
tomatoes are coming in, by next week they will be hot and heavy, so that will be the focal point of menus for the next few weeks...I love this time of year!

[kima]

Here is my menus for the week:
Monday Greek Pasta Salad/ Hummus/ Pita/ raw veggies

Tuesday Shrimp with Orzo and Basil

Wednesday Sneezles Roasted Potato and Pesto pizza

Thursday Chefzhat's Farmer Tomato Pie
Friday Cod in Lemon-Wine Sauce (from Marths Stewart's site)

Saturday and Sunday- don't have a clue!! Happy cooking everyone!

:)

[keeganm]

Stop by each of your houses on different days of next week and have some incredible dinners! I wish I was as organized as you guys...:D

[LaraW]

Let's see....

Sunday night was grilled pepper sandwiches from CL (don't remember what month)

Monday night was grilled halibut served with couscous and fruit salad.

Tonight is Asian Stuffed Peppers from the July CL, probably Fruit Salad

Wednesday is Pasta with Red Sauce (my own specialty!)

Thursday is a Garbanzo Bean Salad with curried yogurt dressing (also from the July CL??)

Friday is JeAnne's Meatloaf

Saturday is leftover Pasta with Red Sauce

We'll eat that darn fruit salad until it's gone...we were supposed to go to a potluck Friday night and I got sick.....after I spent all that time making a large fruit salad! We're up to our ears!

[dmcgreevey]

Sunday: Buttercrust corn pie (CL) and Chicken and brie sandwiches (CL)- both were good, a lot of work for a sandwich, but it was yummy!

Monday: leftover corn pie with Adobo Flank steak and salsa (a little too much corn!)

Tuesday: Going out.....

Wed: Turkey burgers (mixed with stone mustard and honey, from Fitness) and green bean salad (CL)

Thursday: Grilled chicken with plum salsa and leftovers.

Friday: Going out...

Saturday.....haven't gotten that far! I do want to get to try some of the delicious meatloaf recipes posted last week!

[Terrytx]

Sun: already posted

Mon: we had Italian Beef Sandwiches and oven fries

Tue: Chinese Style Glazed Chicken Breast (CL-9/01) with Almond rice and sauted snow peas

Wed: leftover night

Thur: Seared Pork Medallions with Sherried Pan Sauce-(Bon Apettit-9/01) withGarlicky Zucchini (CL-8/01) and Baby Carrots with Curry Sauce (CL- for those who hate zucchini) and garlic mashed potatoes

Fri: out to dinner-I hope

Sat: Grilled Flank Steak with Chimicurri- (CL-9/01) with Uruguayan Bean Salad and Paraguayan Corn Bread- (CL-9/01)

[clairea]

Alysha,

Can you post the recipes for the root vegetable cobbler and the white cheddar polenta? They both sound delicious, and I am always looking for more meatless meals.

Thanks,
Claire

[aggie94]

Monday: leftovers
Tuesday: CL Cover Chicken Sandwich from June 01
Wednesday: Pasta with Prosciutto and Peas (June 01)
Thursday: leftovers
Friday: Chicken with Leeks (not CL)

Wekends are usually a crap shoot. Hopefully, I'll get my September CL and have some new ideas.

[BethH]

ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING

Filling
3 tablespoons butter
1 large onion, chopped
1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups)
1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces
1 large carrot, peeled, cut into 1/2-inch pieces
1 1/2-ounce package dried porcini mushrooms*
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 141/2-ounce can vegetable broth
1 cup water
1 cup whipping cream
8 ounces fresh shiitake mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tablespoon all purpose flour

Biscuit topping
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped fresh chives
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk


For filling: Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)

For biscuit topping: Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture re-sembles coarse meal. Add eggs and milk and stir until soft moist dough forms.

Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

*Dried porcinis are available at Italian markets and many supermarkets.

Makes 6 servings.
Bon Appétit
January 2001

WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS

3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley

4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)

1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips
1 10-ounce bag fresh spinach leaves

Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.

Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.

Spoon polenta onto plates. Top with greens and portobello mushrooms.

Makes 4 servings.
Bon Appétit
January 2001

Both of these recipes and reviews of them can be found at epicurious.com!

[Jewel]

Oh you guys are making me hungry...and sad! DH is still in Alaska, the longest we've ever been apart :( and I've been doing everything from Pirate's Booty dinners to cereal...

I not only want my hubby back, I wanna cook!!! :confused:

[Beth H]

Well, this is an unusual week as I was in Atlanta over the weekend and am going to Hilton Head on Wednesday night and won't be back until late Friday. Those days will be eating out/eating unhealthful things like fried shrimp. :)

But, for my two day week menu:

Monday: Jambalaya
Tuesday: Martha Stewart Meatballs with linguine

[clairea]

Beth-

Thanks so much. Those look so good. I've really been trying to limit my magazine purchases, but I may have to go back to buying/subscribing to Bon Appetit. So many delicious recipes from there have been posted.

Claire

[kima]

Any chance you could post the turkey burger recipe dmc? My DH would love those!! TIA!

[lindrusso]

Thanks Beth H from Indiana! This is a first for me for both recipes, but they sound so good that I have high hopes!

The veggie cobbler really intrigues me because I'm always looking for meatless main dishes not only for ourselves, but for my FIL who tends to prefer vegetarian meals (he'll only eat seafood and filet mignon, otherwise).

Oh, and I plan to use a mixture of 1/2 and 1/2 and milk in place of the heavy cream for the cobbler - 1 cup of heavy cream - ACK!

And thanks Beth for mentioning the reviews, I didn't realize these recipes were online - I got them from the January issue which featured their best recipes from the year before.

[dmcgreevey]

Here's the rough recipe:

Mix up 1 tbsp honey and 3 tbsp. stone ground mustard (the kind that has the seeds in it still). You can adjust this up or down depending on how mustard-y tasting you want it. Add 1/2 tsp salt and 1/2 tsp pepper. We also add in 1/2 tsp. ground rosemary sometimes.

Mix this mixture into 1 package of ground turkey breast (roughly a pound or a little over).

Grill on the grill or in a grill pan (spray with Pam first to prevent sticking).

[olive101]

Sunday: Cheese and black bean quesadillas with a salad on top (from a recent CL)

Monday: Spaghetti with lots of veges on top

Tues: leftovers

Wednesday: Polenta w/ Fontina (recent CL)

Thursday: leftovers or a frozen diet dinner

Friday: Mexican Black Bean Pasta (my own creation)

Saturday and Sunday we are going to the beach and eating out

[luv2cook]

Terry, let me know how that chix turned out. I want to try that, too...

[Safari Girl]

So far I've been pretty good this week cooking what I actually bought groceries for! (not a common occurrence). Our menu this week is:

Sunday: we had burgers (DH makes these with whatever spices he feels like throwing in) and salad
Monday: we had fetucini with tomatoes, onions and shrimp and green salad
Tuesday: we had grilled chicken and veggie fajitas
Wednesday: homemade pizza with leftover grilled veggies, pepperoni, tomatoes and a green salad
Thursday: either fish or chicken w/couscous
Friday: we're going golfing so will eat out
Saturday: veggie lasagne, garlic bread and green salad

Then it'll start all over on Sunday when I do my grocery run.

[greysangel]

Sunday:
Lorilei's Chicken breasts stuffed with sun dried tomatoes and goat cheese
Wild Rice
Steamed Green Beans

Peach Marmalade Betty

Monday:
Shrimp Fajitas with the works!

Tuesday:
Orange Glazed Beef and broccoli with CousCous

Wenesday:
Weight Watchers day so I usually pick up Subway on the way home or we order take out!

Thursday:
Herbed Chicken Piccata
Zucchini and Rice Gratin

Friday:
TBA

JeAnne

[saw]

I haven't posted in a while, but i am actually cooking this week, so I thought I would add to the list of menus!

Sunday: Peanutty Noodles with grilled chicken thrown in

Monday: leftovers

Tuesday: Creamy Caesar Salad (May 2000) with grilled chicken and spicy croutons -- love this recipe!

Wednesday: leftovers

Thursday: Smothered Chicken with mashed potatoes and salad

Friday: probably leftovers

I also made the Chocolate Eclair Icebox Dessert and we have been enjoying that all week -- yummy! We usually try to make recipes that make enough for two nights so we don't have to cook every night of the week.

Sarah

[Donna P]

Orange Roughy with the pineapple-chili-basil glaze from 8/01, will serve w/steamed broccoli and some kind of potato.

chipotle-lime flank steak served with tortillas and grilled bell peppers and onions.

chicken in black bean sauce from the Thigh Masters article - this dish is on my menu at least every other week; served with steamed rice.

Eye of Round w/ Roasted garlic Sauce from CL complete; will serve with whatever veggie I have on hand and probably mashed pots. The gravy in this one looks great - anyone tried it?

Chicken trtrazinni that was recently posted w/a green salad.

Sausage and shrimp Jambalaya from another cookbook - not very light, but not too bad.

[lindrusso]

Well, so far I've made the White Cheddar Polenta and the Root Veggie Cobbler. Both are delicious! My polenta came out a bit thinner than I think it should have, so I'll have to look into other recipes to see if I can get a better result.

The Root Veggie Cobbler was very, very good. However, this one requires a bit of effort to cut the fat. Next time I may modify more to cut fat, or I may just use this as a special, once in a while recipe! Or both! For those who really want to watch the fat, you could skip the biscuit topping altogether and it would still be a very good "stew". This would make an awesome and impressive vegetarian main dish for guests!

Due to tons of leftovers and other plans, the chicken and salmon meals will have to wait until next week!

[jliah]

All these recipes are from the Aug. issue of CL unless noted otherwise:


Crisp-Crusted Catfish --I added 1 t. of Cooking Light Complete's recipe for Cajun Seasoning in the "crumbs." YUMMY!! (This is the only recipe I've made so far.)

Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce (posted on this board)

Falafel and Tahini and Yogurt Sauce (posted on this board)

Creamy Two-Cheese Macaroni

Tomato Pizza With Garlic and Smoked Gouda and Shiitake Mushroom and Gorgonzola Pizza

Indonesian Chicken meal (from page 182)

Chicken Thighs with Honey-Ginger Glaze

Seafood Scampi (from an ad in an old CL magazine)

Lobster Chowder (July). Because the cost of lobster, I will be trying Louis Kemp's imitation lobster and following the instructions about using clam juice and chicken broth.

Mexican Bean Dip (July)--for a snack in the evening.