Monday, February 28, 2011
Menu Plan Monday - Spring? Is that you?
It looks like warmer weather menus are in order. And that means I have to think hard to remember what a Spring menu looks like, lol! It's been a whole year since Spring was here and I'm faltering a bit. Thankfully Mama brought out a stack of magazines, the cookbook is nearby and I know what the market has been featuring: eggs, asparagus, and strawberries
Monday: Kafka (Lamb Meatballs on skewers), Cucumber Salad with yogurt, Armenian Potatoes, Pita Breads
I've had a hard time figuring out how to use the ground lamb I bought, but came across this recipe from a 1979 issue of Family Circle. The meatballs are seasoned with feta cheese and garlic and cilantro and shaped into a sort of oblong on a skewer then broiled. The other two recipes are easy enough and simple to make. I've used the Armenian Potatoes recipe for years on end. Kay took that recipe and cooked a beef roast in with the potatoes. She pronounced the dish "Awesome!" I can well imagine it should be.
Tuesday: Curried Lentils, Rice, Green Salad with apples and walnuts, Flat breads
A friend brought this to synagogue and it was so very good that I went right out and bought lentils. This week I received her recipe, which is simple, simple and a relatively low prep dish. I'll double the rice and steam in microwave for a second meal.
Wednesday: Migas, Whole Kernel Corn, Green Salad with Ranch dressing
Joy! Mama stopped by to bring us lunch and then I busy with another project...Just about the time I was ready to begin typing out menus once more, the mail arrived. I got two new cookbooks, The Pioneer Woman Cooks and Cider Beans, Wild Greens and Dandelion Jelly, a Southern Appalachian cookbook.
The Migas are from Pioneer Woman. The dish is sort of a Southwestern all in one egg dish and it sounds good to me.
Thursday: Pinto Beans, Cornbread, Coleslaw
A third meatless meal for the week, just in case you weren't counting. I'm trying new recipes this week and they seem to be vegetarian for the most part. I'll make this because I can eat what I want and then put the leftovers in the freezer to heat and eat later with Chance. I've been hearing for years about pinto beans and cornbread (it's a sort of comfort meal that seems to have a cult following) and remember a girl from Oklahoma making it for us once many years ago to show off what southwest home cooking tasted like. I think it's about perfect for a busy day at home. Not much trouble to cook and tasty enough to satisfy the hungriest hardworking woman. Oddly this dish is featured as a recipe in both the cookbooks I received today. I figure any recipe worth seeing three times (I saw it on a blog yesterday too) is worth trying at home at least once.
Friday: Lemon Chicken, Rice, Steamed Broccoli, Sugar Cookies
A light lemon sauce over breaded chicken tenders sounds very good to me...I might even skip the lemon and do orange (using marmalade) but either will be fresh and tasty and make a nice Spring meal. Nice too after the hearty beans dish of the day before. Extra tenders will make an appearance in Chance's lunch, minus the lemon sauce.
Saturday: Corned Beef and Swiss Sandwiches, Chips, Dill Pickles, Apples
Mama brought out the corned beef and I froze it after slicing thinly. It should quickly for sandwiches and I can always toast the sandwiches if the meat remains a tiny bit frozen. Easy meals are usually the order of the day in our home, as are paper plates for all meals as well.
Sunday: Roast Chicken, Asparagus, Potatoes au Gratin, Strawberries and Cream
The potatoes can bake beside the chicken and then I can add the asparagus about 15 minutes before it's ready to come out of the oven. One of the most memorable desserts I've ever been served: big bowls of washed strawberries with a dollop of whipped cream to one side. Following the hostess' example we picked up the berries by the stem, dipped in whipped cream and took a bite. It was so fresh, so delicious and so simple...Which just proves once more how delicious simple foods can be!
Posted by Terri Cheney at 12:20 PM