Menu: Cider Fest

Still not quite back to normal after PAX because of the 4 day weekend thing and then having to deal with a car accident and now having a loaner car and taking on too many social events and augh, you know how when it rains it pours (and it has been raining and pouring here just to cap that off as well). I’m also going out two nights in a row at the end of the week so this might be an expensive month ;-;

Saturday
lunch: scrounge
dinner: coq au Riesling

Sunday
lunch: eggs w/ veg and toast
dinner: japanese chicken curry

Monday
lunch: chicken vindaloo, hummus + carrots
dinner: miso udon w/ boiled egg

Tuesday
lunch: japanese curry, fruit
dinner: tomato-lentil soup, croutons, salad

Wednesday
lunch: salad with boiled egg, chips and salsa
dinner: pasta w/ vodka sauce

Thursday
lunch: chicken vindaloo, salad
dinner: out w/ Sarah (rice and bean bowls)

Friday
lunch: tomato-lentil soup, yogurt with honey
dinner: leftovers, Jill Sobule concert

To Make on Prep Day

Coq au Reisling
Japanese Curry
Chicken Vindaloo
Tomato-Lentil Soup
croutons
boiled eggs

Shopping List

green beans
carrots
fruit x 2
mushrooms
heavy cream
milk
cereal
yellow lentils
stock
canned tomatoes

Menu: PAX Party

Not only do we have a house guest this week but it’s also PAX! It’s going to be crazy and these meals likewise are super lazy because I won’t be around all weekend to cook them. I won’t be distraught if all these meals get shifted around either. My hope is packing lunch every day at least will save us a bit of money.

Saturday
lunch: salad, couscous, fruit
dinner: out @ ??

Sunday
lunch: cold soba w/ egg
dinner: out @ ??

Monday
lunch: biscuits w/ egg and cheese, fruit, yogurt
dinner: homemade mac and cheese, grilled veggies

Tuesday
lunch: turkey sandwiches, hard boiled egg, fruit
dinner: pizza

Wednesday
lunch: cheesy rice bake, salad
dinner: japanese curry, rice

Thursday
lunch: sandwiches, yogurt, salad
dinner: baked salmon w/ couscous

Friday
lunch: curry, rice, salad
dinner: leftovers

Shopping List

salad
strawberries
apples
grapes
potatoes
mixed frozen veggies
salmon
udon
miso
couscous
eggs
cheddar
yogurt
macaroni
bread
deli turkey

Menu: House Guest

Now that I’m thinking about it left is going to be hectic start on Friday of this upcoming week. We have a houseguest staying with us over the Labor Day weekend while we go to PAX. It probably doesn’t effect this weeks menu much (he’s coming on Thursday night) but I’m sure next weeks will be a mess. A good mess.

Saturday
lunch: leftover take out
dinner: operation clean out fridge (bbq, corn, soup, meatballs, salad)

Sunday
lunch: beans and rice
dinner: fish burritos w/ avocado sauce

Monday
lunch: Bagel veggie sandwiches, fruit
dinner: curried chicken thighs

Tuesday
lunch: cheese and spinach piroshki
dinner: out @ Capitol Cider

Wednesday
lunch: salad, hummus, carrots, fruit
dinner: pizza bagels, salad

Thursday
lunch: cheese and spinach piroshki
dinner: Creamy chicken with baked potato and zucchini

Friday
lunch: Curried chicken thighs, rice, salad
dinner: leftovers or veggie pasta

To Make on Prep Day:

Fish Burritos
Braised Curry Chicken Thighs
Prep for Veggie Bagels
Piroshki

Shopping List

avacado
grapes
apples
onion
spinach
cucumber
zucchini
carrots
green peppers
salad
chicken breast
tiplpia
pasta/sauce
frozen spinach
cream cheese
sour cream
yogurt (plain)
eggs
cereal (chex)
cleaning wipes
bagels
cider
hummus

Recipe: Summer Risotto

In most places the summer is too warm to stand over a stove making risotto for 20-30 minutes, but thankfully it’s pretty cool in Seattle and on the right weekend this is a perfect was to celebrate the flavors of the summer in a delicious and simple dish. I used regular rice since arborio rice is a bit pricey, but the dish has the same soul as a real risotto I feel.

IMAG2693

Summer Risotto

1 bunch asparagus, trimmed and cut into 1-inch pieces
8 oz peas (fresh or frozen)
2 zucchini, cut into 1″ pieces
1 tbsp butter
3 to 4 cups vegetable broth
1/2 cup finely chopped shallots
1 cup rice
1/2 cup grated parmesan cheese
2 tbsp fresh lemon juice
salt and black pepper, to taste

  1. Heat 2 tsp olive oil in a large nonstick skillet. Saute the zucchini and summer squash until just starting to brown, about 7 minutes. Set aside.
  2. In a medium pot, bring the vegetable broth to a simmer. Add the remaining tbsp of olive oil to the pan. Over medium heat, saute the shallots until tender, about 3 minutes.
  3. Add the rice and saute for 1 minute, constantly stirring. Add 1 cup of the simmering vegetable broth, stirring continuously until almost all of it evaporates. Add another 1/2 cup of the broth and stir until it evaporates. Repeat with remaining broth until rice is tender and cooked through, reserving 1/4 cup of broth.
  4. Add the veggies to the pan and cook for one minute or until heated through. Remove from the heat and stir in the reserved 1/4 cup broth, parmesan cheese, chives, lemon zest, lemon juice, and better. Season with salt and black pepper to taste.

Source: Eats Well With Others

Menu: La Reconquista

The tickets for the new Sailor Moon musical went on sale today but of course I’m stuck in America so there’s no use in me even looking but it’s getting me all jazzed up and I decided to watch a few of my favorite Myus over the next few weeks to get myself excited even though I won’t be able to see this one until the release the DVDs ;-;

Saturday
lunch: leftover minestrone
dinner: chicken vindaloo

Sunday
lunch: pancakes and eggs
dinner: tomato and goat cheese tart, blackberry fool

Monday
lunch: vindaloo, hummus, carrots
dinner: meatball soup, sweet potato

Tuesday
lunch: leftover tart, strawberries
dinner: homemade pizza

Wednesday
lunch: chicken salad, banana
dinner: bbq chicken, creamed corn, salad

Thursday
lunch: meatball soup, salad
dinner: pasta w/ veg

Friday
lunch: bbq chicken, creamed corn, salad
dinner: leftovers

To Make on Prep Day:

Blackberry Fool
Tomato and Goat Cheese Tart
Meatball Soup
Chicken Vindaloo
Cream Corn
BBQ chicken
Zucchini Bread

Shopping List

strawberries
banana
blackberries
green peppers
onion
carrots
corn
zucchini
eggplant
broccoli
sweet potato
jalapeno
EVOO
milk
hummus
pasta
rice
beans
mozzarella
goat cheese
cat food
cat litter
cider

Menu: It’s Time to Party

Having a big party this weekend so it’s going to be a very busy weekend. Cleaning and shopping all Saturday morning and afternoon and then the big shin dig at the end of the night. Drinks, a multi-course menu and trying to arrange the furniture in my house to fit about 7 more people than usual. Also I bought a very cute dress for just such an occasion so I’m pretty excited about the whole thing.

Saturday
lunch: chicken and potatoes
dinner: party (sweet and sour meatballs, corn-crusted chicken, veggies casserole, ice cream with hot fudge sauce)

Sunday
lunch: salad
dinner: burritos

Monday
lunch: burrito salad
dinner: party leftovers

Tuesday
lunch: minestrone soup + bread
dinner: chicken vindaloo

Wednesday
lunch: egg bake, fruit, crackers and cheese
dinner: baked salmon with couscous and spinach

Thursday
lunch: minestrone soup + bread
dinner: out @ capitol cider

Friday
lunch: chicken vindaloo
dinner: leftovers

To Make on Prep Day:

For Party:
Simple Syrup
Sweet and Sour Meatballs
Corn Crusted Chicken
Veggies Casserole
Fudge Sauce

Sunday:
Burritos
Minestrone
Chicken Vindaloo
Egg Bake