On The Menu, Oct 23-30th

You know the drill, so let’s jump right in!




With the cold, we tend to eat more hot breakfasts. Lots of eggs and crock-potted grains. Right now, I’m really into amaranth. Mixed with steel cut oats and slow cooked with raisins, it’s just fabulous.


Sunday: Chicken noodle soup.  This was made with organic chicken, and turkey stock from our pastured bird (we had a lot of stock from that bird!).  And, of course, lots of onions, garlic, celery, and carrots. I made a large pot of this, as some of it was intended for clients, and it was fantastic.

Monday:  Hoisin Tofu and Noodles. I did homemade hoisin sauce, and the only way to do it is a huge batch. So, I did Hoisin for all my clients this week. Twin oaks tofu, with sesame seeds, roasted in the oven for 30 minutes or so.  We had it with peanut rice noodles and spinach.

Tuesday: Saag. Thadd’s night to cook!  We love Indian food, and it works well in the crock pot!

Wednesday: Baked stuffed noodles with roasted cranberry sauce and garlic bread.

This is pretty much exactly what it sounds like: a carb-fest. Given what my teaching schedule is like on Wednesdays, I need to do some carbo-loading, and, hey, who doesn’t like cheesy noodles?

Thursday: Yam & black bean burritos. Cinnomon & cumin spiced yams, with homemade re-fried beans, topped with salsa (last tomatoes from the garden!). Vegetarian does not have to mean salad!

Friday: Leftovers. Our schedules just don’t usually match up on Fridays, so we tend to eat on the fly. Usually, we need to clean out the refrigerator, so this works out well.

Saturday: Thai food. It’s our anniversary, so we’re going to order from Thai Siam to celebrate!

Sunday: Beef Stew. We have some grass-fed beef in the freezer we need to use up before we put in our next order, and since it’s supposed to be cold and crappy, this seems like the perfect time to do that!

What are you eating this week?


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