Sunday, October 26, 2014

Tiffanie: this week's menu

I aim to eat all the winter squash my CSA throws at me, which means not letting a week go by without eating some. Otherwise I end up with too many and then avoid them... The green kabocha squash were very good this week, with a chickpea rice pilaf. I tried a new method of cooking them; instead of halving them, I just washed them and poked them a few times, then baked in a pan of water (1/2 inch) at 400F until done. I was suspicious of what the seeds would do, but it was the easiest way to cook squash! I cut them in half and scooped out the soft innards, and used them as bowls for the pilaf on the first meal (I had two kabocha). The second meal, I peeled them (also very easy once cooked) and cut them into crescents next to the pilaf.

My plans this week include:

  • potato leek soup, bread, salad
  • taco night with chile-beer marinated tempeh, yellow rice
  • lentils-rice-caramelized onions with spiced pita crisps, roasted delicata squash, edamame or green salad
  • sloppy joes (lentil based), fennel-orange salad, roasted brussels sprouts
  • eggplant and bread crumb fettuccine, salad

Saturday, October 18, 2014

Tiffanie: this week's menu

I was out of town for a few weeks, making slow cooker meals on the beach and eating out a lot. But now it is really autumn and we all have to eat. 

My plans this week include:
  • kabocha squash stuffed with brown rice and chickpea pilaf, roasted brussels sprouts. This recipe is from Clean Food; I've made it a few times and it is really satisfying and pretty easy to make. I have two small green kabocha to consume; they should be perfect for this.
  • savory black bean soup, corn bread, guacamole. Trying out a recipe in Clean Food; it's a standard sort of black bean soup, with carrots and celery. I may add a few more ingredients, and it's going into the slow cooker, since I'm starting with dried beans.
  • curried peanut sauce with tofu and kale, over brown rice. One of my favorites, even if I have to make a new batch of sauce (it makes enough for two dinners, so I freeze half for the next time).
  • edamame salad. Dori posted this... it's edamame, black beans, corn, peppers, with your favorite dressing. Seems like a nice way to eat more beans. Going to try Vegan Lunch Box's Miracle Asian dressing on it, to see if I can get the kids to eat it.
  • herbed white bean dip. A new recipe from Clean Food. It can also be a sandwich filling with greens and tomato. I'm imagining it hanging around as a snack or lunch item for a few days.
  • sweet potato hash for my solo night.
  • popcorn!