What does your menu look like over the next few days?

C

carianna-in-wa

Well-known member
I feel, well, crappy. 3 full weeks of over-indulgence has done me in.

Tonight: broiled salmon, couscous w/tomatoes and feta, and a green salad.

Anyone else leaning toward more lean? What are you cooking up?

Edited to say: Daughter is on a NO CHICKEN kick so leaner menus are more challenging. They dissected a chicken wing right before Christmas break. **eye roll**

 
My menu is whatever I can find in my freezer. I am determined to eat what's in there

before I go on my nice long trip to Cambodia and Vietmam on Saturday. Lunch today was some nice turkey soup I found in there along with some olive bread toast. Dinner tonight will be some defrosted Beef Burgandy Stew with some frozen TJ veggies added.

 
Oh Janet, have a wonderful time. We went to Vietnam only once and

it was a week after Pres. Clinton dropped the travel ban for Americans. I was already in Thailand and John was coming the next week so I quickly got some visa's for us. It was not easy for Americans and anything to do with the Government caused a really snooty attitude. I remember when we landed in Ho Chi Min City and at customs the guy looked at our paper work and said, "NO, can't come!" We just looked at each other and laughed. He continued saying it and we just very calmly said, we have all the correct paperwork. He finally sent us on. We didn't know what to expect from there on but the people could not have been more welcoming. The government side just wanted to strut there stuff. It was a wonderful trip although still a bit hard to move around freely. John said the city looked exactly as it did the day he left. I bet that has changed by now. I would love to hear about your trip and hope you have a wonderful time!

 
We're on a Mexican kick...

Fajitas mostly...with rice and beans, pico de gallo on the side... We haven't had overly much indulgent, rich food lately, even with the holiday...except for the NYE steak...and last night's chicken cordon bleu... I made Lazy Woman's Sushi for Christmas dinner! LOL!

 
Your trip sounds exciting Carianna. Stay safe, Tonight we are having Ina Garten's

Tuscan Roasted Lemon Chicken, and her roasted broccoli. Also, gnocchi with my Lemon Pesto with macadamias, and a simple green salad with lettuce and fresh herbs from my garden.I am going to be cooking light. The gnocchi is mainly for my husband who is very thin and can stand the extra calories. I' will, of course sample it for proper taste test!

 
Leftovers! Right now I'm on my second bowl of my sister's Menesta, which she brought over for NYE

Here is her recipe:

MENESTA

2 sticks pepperoni (5 – 6” or larger, slice thin)
3 cans lima beans (14.5 ounce, use with liquid)
2 cans of butter beans (large limas)
1 large onion
2-3 tablespoons garlic (fresh crushed, or from jar)
3 tablespoons fresh chopped parsley (don’t put in more! Can add a little dry parsley)
3 tablespoons fresh chopped basil
2 tablespoons dried basil flakes
2 large bunches collard greens
1 bunch spinach green

Can add a little oil, do not need to brown onion.

Put everything in but collards & spinach. Add about a quart of water, along with liquid from beans (Rinse the cans of beans and add that water) Cook it at a HIGH boil, keep stirring. Reduce, (maybe 20 minutes) add liquid (water or stock) and reduce 2 more times. (Reduce it boiling – adding 1 quart water each time)
After reducing a couple of times, refrigerate. A day or two later, add water & greens and reduce again.

Make sure you are using a good thick pot or you will burn it, as you need to reduce at a boil.

“Quick version” one reduction as above, add 1 pkg frozen spinach & collards and reduce again.

 
Try these, delish! REC: Alta Vista Hot Pickled Carrots

We eat these the next day. Pay mind to the remove jalapenos instruction. We (I) like them hot, so I leave them in. I have food processed them and hand-cut them. If they are thin-sliced, cook them less time.

* Exported from MasterCook *

ALTA VISTA HOT PICKLED CARROTS

Recipe By :Mary Sargent
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

Preparation Method
2 pounds carrots, peeled and
sliced on the diagonal -- 1/4 inch thick
2 yellow onions
peeled and sliced
1 1/2 quarts warm water
3 1/2 ounces canned whole
jalapenos, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil ww
2 bay leaves
1 tablespoon salt

Place the carrots in a 3- or- 4 quart pot. Add the warm water, partially cover the pot, and bring to a boil over high heat. Cook at a hard boil 5 minutes; remove from heat. Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt. Cover and let cool for several hours. Taste the carrots. If the flavor is
hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars. If you prefer the pickles hotter, leave the peppers in. Cover the contents with cooking liquid, and cap with clean lids. Store the pickles in the refrigerator for three days before serving. They keep for a week or so after opening. Makes about 9 cups.


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Last night's "back to normalcy" dinner...

Roasted Turkey Breast (it's amazing roasting just the breast by itself so it's not overcooked while waiting for the rest of the bird to finish baking--moist, tender, juicy, mmmmmmmmmmm!)

Saute of Zucchini, Red Bell Peppers, Garlic and Rosemary with Sea Salt.

Roasted Cauliflower

Tossed Salad

Adieu, adieu you lovely fluffy white carbs!

 
Last night was Croque Monsieur sandwiches & potato-leek soup.Tonight I'm making braciole with pasta.

 
Curious, can you share the potato and leek soup recipe you like?

I just made one a few weeks ago and John loved it but I felt something was missing. I just don't know what.

 
Rec: creamy potato soup with Chives. Last night I made this one as I had two leeks and they were

smallish. I noticed it was similar to Julia's version, except she uses water instead of the low-sodium chicken broth. The book the soup is in dates back to 1970, I don't think low sodium chicken broth was available then. It was good, nothing real special. I've noticed some of the many recipes I've collected have thyme or tarragon in them. I have no idea where this one came from.

* Exported for MasterCook 4 by Living Cookbook *

Creamy Potato Soup with Chives

Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Soup Vegetable


Amount Measure Ingredient -- Preparation Method

2 Tbs (1/4 stick)unsalted butter, or the same amount of
-- vegetable or olive oil
1 medium onion, 3 medium shallots, or 1 medium
-- leek (white and light green parts only), chopped
2 Tbs dry sherry or white wine
2 large russet potatoes, (about 1 1/2 pounds),
-- peeled and cut into 1/2-inch dice (about 4 cups)
2 cups low-sodium chicken broth or low-fat vegetable broth
1 tsp table salt
ground white pepper
1 cups milk
2 tsp minced fresh chives

1. Heat butter or oil in large saucepan over medium-high heat. Add onion;
sauté until golden, about 5 minutes. Add sherry and potato; stir-cook until
sherry evaporates, about 30 seconds.

2. Add stock, salt and pepper to taste to saucepan; bring to boil. Reduce
heat to simmer; cover and cook until potatoes are tender, about 20 minutes.

3. Ladle potato mixture into blender. Add 1 cup milk; blend until very
smooth. Return soup to saucepan; cook over low heat until warmed through. If
soup is too thick, stir in additional milk to thin consistency. Adjust
seasonings. (Soup can be refrigerated for 3 days and reheated just before
serving.)

4. Ladle soup into individual bowls. Garnish with minced chives and serve
immediately.

Comments: Either chicken or vegetable broth can be used in this recipe.


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I tend to like chunky soups better than creamy. I"ve made this one from Cook's Illus and it's very

good.

* Exported for MasterCook 4 by Living Cookbook *

Country-Style Potato-Leek Soup with 2 Variations

Recipe By : Cook's Illustrated Jan/Feb 2000
Serving Size : 0 Preparation Time: 0:00
Categories : Beans Sausage
Soup Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

6 Tbs (3/4 stick)unsalted butter
4 lbs leeks*
1 Tbs all-purpose flour
5 1/4 cups chicken stock or canned low-sodium chicken broth
1 bay leaf
1 3/4 lbs red potatoes (about 5 medium), peeled
-- and cut into 1/4-inch dice
salt and ground black pepper

1. Cut off roots and tough dark green portion of leeks, leaving white
portion and about 3 inches of light green. Clean leeks. Slice in half
lengthwise and chop into 1-inch sections. (You should have about 11 cups).

2. Heat butter in Dutch oven over medium-low heat until foaming; stir in
leeks, increase heat to medium, cover and cook, stirring occasionally, until
leeks are tender but not mushy, 15 to 20 minutes; do not brown. Sprinkle
flour over leeks and stir to coat evenly ; cook until flour dissolves, about
2 minutes. Increase heat to high; whisking constantly, gradually add stock.
Add bay leaf and potatoes; cover and bring to boil. Reduce heat to medium-
low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes.
Remove pot from heat and let stand until potatoes are tender and flavors
meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve
immediately.
Country-Style Potato-Leek Soup with Kielbasa
1. Eight ounces of cooked ham, cut into 1/2-inch dice, can be substituted
for the sausage, if desired. Whichever you choose, season the soup with
care, since both ham and kielbasa are fully seasoned.

2. Follow recipe for Country-Style Potato-Leek Soup. Before removing pot
from heat, stir in 8 ounces kielbasa sausage, cut into 1/2-inch slices.
Country-Style Potato-Leek Soup with White Beans
1. Follow recipe for Country-Style Potato-Leek Soup, reducing potatoes to 2
medium (about 3/4 pound). Before removing pot from heat, stir in 1 cup hot
water and 1 cup canned cannellini beans.

Cooking Tip: *Leeks differ. If yours have large desirable white and light
green sections, use 4 pounds of leeks; if they're short on these parts, go
with 5 pounds.

Recipe Source: Cook's Illustrated Jan/Feb 2000

 
Here's mine in case you want another. Been making this since the 70s but rarely heat the cream

first as the recipe suggests. I made it for dinner out on Boxing Day and one fellow just wanted to eat more of it and skip the rest of dinner. (Isn't that just so gratifying for the hosts?) Very straightforward recipe.

Cream of Leek with Stilton

1 T. Butter
1 shallot, finely chopped
2 medium leeks, washed and chopped
1 medium potato, peeled and diced
16 oz. Light chicken stock
12 oz. 35% cream
salt and freshly-ground black pepper
pinch of freshly-ground nutmeg
lemon juice to taste
2 oz. Cheese crumbled

Melt the butter in a deep pan. Add the shallots and the leeks and sweat them until translucent. Add potatoes and hot chicken stock. Cook briskly until the stock is reduced by half and the potatoes are cooked.

Cool this mixture then blend roughly in a blender. Separately, heat and reduce the cream until it beings to thicken. Add the blended mixture to the cream and bring to a boil. Add salt, pepper, nutmeg and lemon juice to taste. Pour into soup bowls and top each serving with crumble Stilton.

 
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