Despite it being January if you still have some strawberries frozen from the summer this is a beautiful and deliciously tempting dish. I used frozen strawberries to make the filling but I didn’t thicken it up enough and when I went to roll I lost some of it out the side so make sure that your filling is very very firm and cool before you go to roll.
This is the last week of full menu planning I have to do before we head out to Germany from the February 3rd to the 14th so I’m trying to use up some of the things that are in the house. Except for Friday which will be our 10th anniversary so a pretty special meal is a must I think.
Saturday zucchini/potato latkes
vegetarian pad thai
Sunday scrambled eggs with veg, turkey bacon
chicken goulash, egg noodles
Monday chicken vindaloo, rice, fruit
tomato, cheese, spinach polenta
Tuesday matzo ball soup, salad, carrots/hummus
homemade helper
Wednesday chicken vindaloo, rice, fruit
salmon with creamed spinach, couscous
Thursday matzo ball soup, salad, carrots/hummus
pasta w/ veggies
Friday leftovers
pan roasted duck bread with orange-balsamic glaze, mashed potatoes, sauteed snap peas
dessert: mini chocolate strawberry lava cakes
goulash
matzo ball soup
orange-balsamic glaze
mashed potatoes
apples
grapes
salad
onions
oranges
red pepper
zucchini
eggs
carrots
peanuts
turkey bacon
matzo meal
egg noodles x 2
cereal
cat food (dry and wet)
frozen spinach
toothpaste
ground turkey
hummus
ready made chicken
This is such a simple soup but it has wonderful flavor and the yuzu and dashi really bring out the best of the mushroom. I added some chili flakes also for a nice spice, this is basically the perfect fall soup. Mild, comforting, warm with just a little zing.
I made this menu actually more than a day ahead of time because I’m really on it this week! Sometimes when other things are hectic it’s good to know that your food will always be in order 🙂
Saturday chicken vindaloo, rice
okonomiyaki, miso soup
Sunday zucchini and potato latkes, fried eggs
cacio e pepe, garlic bread, tomato caprese salad
Monday ribollita, baguette, salad
bean burgers with onion chutney, quick broccoli soup
Tuesday shrimp stir fry, salad, fruit
chicken kerala
Wednesday ribollita, baguette, salad
bean burgers with onion chutney
Thursday chicken kerala, rice, carrots/hummus
mushroom ravioli, salad
Friday loaded salad, yogurt, fruit
leftovers
ribollita
cacio e pepe
tomato caprese salad
chicken kerala
bean burger
onion chutney
fruit
scallions
basil
salad
carrots
parsnip
zucchini
potatoes
garlic
cherry tomatoes
jalapenos
onions
tomatoes
mozz
milk
yogurt
black beans
white beans
bullion
lemon juice
spaghetti
thai noodles
canned tomatoes
tomato sauce
cereal
mushroom ravioli
frozen corn
chicken thighs
ground turkey
mozzarella balls
pecorino romano
baguette
I pledged to myself that I’d make 75 new recipes this year and I seem to out to a good head start. Tomorrow will be the 10th and I’ll be on trying to my 10th unique recipe for the year! I know I’ll have a huge lull in making new recipes in the summer because I always do when it gets too hot to really fuss in the kitchen plus we’ll be out of the country for 2 weeks in February so I guess I’m making up for future lost time. I’m not sure how that actually works though…
Saturday sweet potato and black bean bowls
homemade pizza (vegetables, random cheeses :D)
Sunday shrimp bisque, salad
salmon wellington, shaved roasted brussels sprouts with parm and breadcrumbs
dessert: cannoli dip with homemade graham crackers
Monday chicken vindaloo, rice, carrots/hummus
okonomiyaki, miso soup
Tuesday caldo xochitl, cornbread, salad
falfel burritos, salad
Wednesday chicken vindaloo, rice, carrots/hummus
vegetable pancakes, scrambled eggs
Thursday caldo xochitl, cornbread, salad
pasta with vegetables
Friday leftovers
grilled tilapia, baked potatoes and asparagus
Pizza
Salmon Wellington
Cannoli Dip
Graham Crackers
Corn Bread
Hot Flower Soup
Lentil Falfels
Prep for Vegetable Pancakes
apples
grapes
brussels sprouts
potatoes
tomatoes
green pepper
corn meal
limes
zucchini
cabbage
green onions
tilapia
salmon
tomato with chilies
pancake mix
olive oil
cardamom
puff pastry
milk
cream
eggs
butter
yogurt
mozzarella
sour cream
cream cheese
cereal
triscuits
cat food
shitty white wine
hummus
This is probably the best chocolate cake I have ever made. I made these in to mini cake and the batter is so thin I didn’t think it would even bake but when it does it’s the perfect springy, moist chocolate cake with just the right amount of chocolate as to not be overwhelming. The buttercream is a delicious slightly sweet compliment to the velvety adultness of dark chocolate.
Last week was thrown off by a surprise visit to the hospital. Thankfully my SO was able to be discharged the same day which meant that the menu was thrown off by only a little bit (I picked up take out to bring him while he recovered from surgery). This week though is easy going dishes.
Saturday leftover ziti, salad
bean and rice bowls
Sunday sscrambled eggs, yogurt with fruit
asiago, artichoke & spinach soufflé, orange-fennel salad
Monday turkey loaf, mashed potatoes, fruit
black bean and sweet potato bowls
Tuesday tom yum goong, carrots/hummus, yogurt
baked salmon, couscous, salad
Wednesday turkey loaf, mashed potatoes, fruit
black bean and sweet potato bowls
Thursday tom yum goong, carrots/hummus, yogurt
mac and cheese
Friday leftovers
spicy vegetable ramen
black bean and sweet potato bowls
turkey loaf
asiago, artichoke & spinach soufflé
tom yum goong
orange-fennel salad
mashed potatoes
ramen vegetable prep
strawberries
apples
oranges
fennel
mushroom
chilies
lemongrass
salad
artichoke
avocado
sweet potatoes
tomatoes
eggs
butter
milk
yogurt
macs
panko
pine nuts
cereal
spinach (frozen)
shrimp
ground turkey
salmon
asiago cheese
After the decadence of Xmas it’s almost New Year’s. We’ll be out at friends houses to ring them in so no cooking unless someone asks for something special. We bought some almond champagne though because we do have manners. This weekend I’ll be making my special Tri Color Venetian Cookies too so only 4 things to prep in advance.
Saturday out @ Pike Place Market
leftover pot pie, duck, and chana masala
Sunday shrimp bisque, salad
general tso’s chicken
Monday chicken-rice soup, apples and berries
fajita veggies, bean, and rice bowls
Tuesday vegetables baked ziti, carrots/hummus, apple
salmon, couscous, salad
Wednesday chicken-rice soup, apples and berries
vegetable baked ziti, salad
Thursday leftovers
out @ NYE parties
Friday eggs and hash browns
frozen pizza
Fajita Vegetables
General Tso’s Chicken
Vegetable Baked Ziti
Chicken-Rice Soup
onions
carrots
celery
zucchini
yellow squash
tomatoes
apples
berries
green pepper
red pepper
mushrooms
eggplant
butter
ricotta
mozzarella
milk
couscous
cardamom
parchment paper
sugar
flour
small ziplock bags
cereal
frozen stir fry veggies
frozen broccoli
frozen pizza
salmon
hummus
This was a delicious dish and I plan on making it again and again. Since the turkey is put it bone and all it might be better to serve it carved up basically and then put back in. In the future I’ll do this because we sort of just picked off the bone from the pot, which worked out alright. This dish is not as spicy as it sounds and ends up with quite a savory flavor instead.
Onigiri are fairly simply to make, they’re just balls of rice that are often shaped in to a triangle like shape and then covered in nori (dried seaweed). These ones are a bit upgraded mixing in some baked and season salmon to up the flavor content. These are best eaten same day but you can wrap them in plastic wrap to have them keep for an extra day or two.