Retrospective look at this week's menu
Monday
Tacos - seasoned ground beef, diced tomatoes, diced avocados, tomatillo salsa from Trader Joe's
Asparagus
Tuesday
Grilled pork chops
Grilled peaches
BLTA salad - bacon, lettuce, tomato and avocado with oil and vinegar dressing
Wednesday
Spaghetti Squash
Seafood sauce
Thursday
Pot roast
Toasted sweet potatoes
Sauteed red cabbage
Grilled Pork Chops
Really, I just slapped 'em on the grill...half frozen...and they always turn out perfectly. The key is to make sure the grill is smokin' hot.
Grilled Peaches
Um, same thing. Cut the peaches in half, remove the pit, and put them flesh side down on the grill for about 3-5 minutes.
Spaghetti Squash
The fast way to cook a spaghetti squash is to put a few holes in the exterior with a long knife and nuke it for about 12 minutes. I know some of you are just cringing that I still use a microwave, but I'm sticking with it. Take it out, cut in half, scoop out the seeds, and pull out the good stuff with a fork. If you are scared of the waves, cut in half, scoop out the seed, put in a oven safe dish and cook at 350 for about 45 minutes.
Seafood Sauce
3 T olive oil
1 large diced onion
4-5 minced cloves of garlic
8 oz. sliced mushrooms
1/2 C brandy or sherry
1/2 C chicken stock
2 C diced tomatoes (canned or frozen)
4 T tomato paste
1 lb. any type of shell fish available
1 t lemon zest
juice of 1/2 a lemon
salt & pepper
Saute onions and garlic in the olive oil and then add the mushrooms. After all the juice from the mushrooms has evaporated, add the liquor and stock to deglaze the pan. After about 3-4 minutes, add the tomatoes and paste. Cook this down for about 10 minutes. Add shell fish (I used shrimp and langoustine because that is what I had), lemon zest and juice, and salt and pepper. Serve over spaghetti squash
Pot Roast
3-4 lb. roast
2 cups canned/frozen tomatoes
2 T tomato paste
1 T dried rosemary
6 cloves garlic
salt and pepper
Blend the tomatoes, paste, rosemary and garlic to a nice smooth sauce. Salt and pepper the roast and place in the crockpot. Pour over the sauce and let it go for about 7-8 hours.
Sauteed Red Cabbage
This is an awesome recipe that my sister gave me awhile ago.
1 head red cabbage, shredded
1 large red onion, sliced
4 strips bacon, diced
2 T coconut oil
1/2 bottle hard cider (or chicken stock)
Saute the bacon and coconut oil. Add onions and cabbage after a few minutes. Pour in the liquid, cover and let cook for about an hour. Stir occasionally. Salt and pepper just before serving.
Tacos - seasoned ground beef, diced tomatoes, diced avocados, tomatillo salsa from Trader Joe's
Asparagus
Tuesday
Grilled pork chops
Grilled peaches
BLTA salad - bacon, lettuce, tomato and avocado with oil and vinegar dressing
Wednesday
Spaghetti Squash
Seafood sauce
Thursday
Pot roast
Toasted sweet potatoes
Sauteed red cabbage
Grilled Pork Chops
Really, I just slapped 'em on the grill...half frozen...and they always turn out perfectly. The key is to make sure the grill is smokin' hot.
Grilled Peaches
Um, same thing. Cut the peaches in half, remove the pit, and put them flesh side down on the grill for about 3-5 minutes.
Spaghetti Squash
The fast way to cook a spaghetti squash is to put a few holes in the exterior with a long knife and nuke it for about 12 minutes. I know some of you are just cringing that I still use a microwave, but I'm sticking with it. Take it out, cut in half, scoop out the seeds, and pull out the good stuff with a fork. If you are scared of the waves, cut in half, scoop out the seed, put in a oven safe dish and cook at 350 for about 45 minutes.
Seafood Sauce
3 T olive oil
1 large diced onion
4-5 minced cloves of garlic
8 oz. sliced mushrooms
1/2 C brandy or sherry
1/2 C chicken stock
2 C diced tomatoes (canned or frozen)
4 T tomato paste
1 lb. any type of shell fish available
1 t lemon zest
juice of 1/2 a lemon
salt & pepper
Saute onions and garlic in the olive oil and then add the mushrooms. After all the juice from the mushrooms has evaporated, add the liquor and stock to deglaze the pan. After about 3-4 minutes, add the tomatoes and paste. Cook this down for about 10 minutes. Add shell fish (I used shrimp and langoustine because that is what I had), lemon zest and juice, and salt and pepper. Serve over spaghetti squash
Pot Roast
3-4 lb. roast
2 cups canned/frozen tomatoes
2 T tomato paste
1 T dried rosemary
6 cloves garlic
salt and pepper
Blend the tomatoes, paste, rosemary and garlic to a nice smooth sauce. Salt and pepper the roast and place in the crockpot. Pour over the sauce and let it go for about 7-8 hours.
Sauteed Red Cabbage
This is an awesome recipe that my sister gave me awhile ago.
1 head red cabbage, shredded
1 large red onion, sliced
4 strips bacon, diced
2 T coconut oil
1/2 bottle hard cider (or chicken stock)
Saute the bacon and coconut oil. Add onions and cabbage after a few minutes. Pour in the liquid, cover and let cook for about an hour. Stir occasionally. Salt and pepper just before serving.
posted by April at 6:11 PM
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