Friday, January 15, 2010

Weekly Menu

Last week's menu went pretty well. Until last night, when I went into survival mode and ordered a pizza. Hey - at least I don't have to think about tonight's meal. :)

This week's menu makes use of lots of things I already have in my freezer/pantry. All I have to buy at the store tonight is the fresh stuff. I like those kinds of grocery store trips! This is a busy week arond our house, so everything here is something I can make easily and quickly.

Friday: CORN (leftover pizza, polenta, and pork)
Saturday: Chicken with 40 cloves of garlic, couscous, green beans, roasted carrots
Sunday: Leftovers
Monday: Cabbage soup, blitz bread
Tuesday: Leftovers
Wednesday: Church
Thursday: Honey-soy glazed salmon, brown rice, broccoli

Friday, January 8, 2010

Weekly Menu

It was helpful to me in the past to post weekly menus here, mainly because I invariably lose the piece of paper the menu is written on, but also becaue I can look back over several weeks to see what kind of variety we've had and whether or not we're eating too much or too little of something.

Since I like to do my grocery shopping in the quiet and solitude that is Friday night, I've stayed with that schedule. There were several things in Everyday Food from this month that I wanted to try, so those are heavy on the menu this week.

Friday: Salmon with green beans, risotto, spinach
Saturday: BBQ (party)
Sunday: Slow-cooker chili, crunchy breadsticks
Monday: Chili leftovers
Tues: Pork tenderloin with swiss chard & polenta (in this month's Everyday Food, but not on the site)
Wed: Church
Thurs: Polenta wedges with asparagus & mushrooms

Saturday, January 2, 2010

Wheat Pita Bread

I asked for another King Arthur Flour cookbook for Christmas - this year, it was the King Arthur Flour Whole Grain Baking Cookbook, and I've already dogeared 30 or so pages of recipes I just have to try. Since I had a ton of other things to do today, I wanted to start with a relatively easy recipe, which was the wheat pita. And we needed something for lunch.

I used my bread machine on the dough setting to do most of the work. I put in the ingredients, walked away for 1:45, and came back to dough that was ready to cut and shape. Since meeting its untimely demise last year, I don't have a baking stone, and just used the bottom of a regular baking sheet to bake the pitas.

While in the oven, these were really puffy, although they deflated pretty quickly upon coming out. Some of them had great pockets for sandwiches, and on the others, we just used the two halves and put the sandwich fillers in between. These were light and fluffy, and had no weird aftertastes. And it's cheap. (Pita bread is so expensive around here.)

The recipe is available at the King Arthur Flour site. Enjoy!