Menu of the Week

• 13 January 2011

 is a round up of last week's meals and some notes regarding the recipes, should you be interested in making some of these meals too. Have a lovely day!

Homemade Pizza (Potesto, Margarita, Salami), Salad with Dijon Vinaigrette, Cherry Crumb Cake - "potesto" pizza uses fresh pesto sauce, thinly sliced cooked red potato and Gouda or Mozzarella cheese. By the way, using fresh mozzarella makes all the difference in the world (Costco is the least expensive place to purchase this). We've treaded in pre-shredded-dried-out-mozzarella territory and it isn't pretty...or delicious :) Still working out the kinks on homemade pizza sauce...I'll keep you posted.

Vegetable Fried Rice, Steamed Broccoli, Grapefruit - my husband is the expert fried rice maker in the house and he is notorious for not using a recipe :) However, this version seems pretty darn close, sans the ginger.

Roasted Chicken with Lemon, Garlic & Herbs - always a comfort food favorite. Treat yourself to an organic, free-range chicken--it's a lot juicier and tastier than its conventional counterpart. I'll admit, after watching Food, Inc., I am more interested in consuming less meat, and then only eating organic, free-range meat when I do. I realize everyone has different feelings about their personal food consumption, but operating this way makes me feel healthier and more socially responsible.

Vegetable Beef Soup with Whole Wheat Toast, Salad - the original recipe for this soup is just vegetables. I typically add 1/2 pound grass fed ground beef. This recipe needs quite a bit of seasoning, but I like it b/c it's healthy and it freezes well. I don't think most things freeze well, but this one does. It's nice to make a lot of it and then just have it on hand to use at a moment's notice.

Easy Polenta Toss (see below for recipe), Green Salad, Fresh Pineapple and Pomegranate Seeds - I liked this a lot more than the polenta recipe I made a few weeks ago. I think it's because I spent less on ingredients and so my expectations were lower. Also, the amount of polenta in this toss wasn't overwhelming.

Polenta Toss
adapted from a PCC Marketplace recipe

1 large onion, coarsely chopped
3 bell peppers (use different colors like red, yellow and orange)
2 TB olive oil
1 pound pre-cooked polenta roll, cut into half moons
2 mild Italian sausage links, casings removed
1 can black beans, rinsed and drained
salt and pepper to taste
grated cheese (I used the bagged, grated cheese I use for quesadillas and grilled cheese)

In a large cast iron skillet, heat the olive oil on medium heat. Add the sausage, using a wooden spoon to break up the links. After a couple of minutes, add the onions and peppers and saute with sausage for 3-5 minutes, or until softened. Add polenta and black beans. Gently toss until polenta and beans are heated through. Use the back of a wooden spoon to break up sausage. Season with salt and pepper. Top with grated cheese.


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