Monday, April 29, 2013

Meal Plan: April 29 - May 4

The farmers market opens on Saturday!!!!  I can hardly wait.  Since we made such an effort to ski every weekend, I never made it to any of the winter markets.  I miss my farmer friends.  Along with the onset of market season comes my annual purge of pantry and freezer items.  You'll see what I mean.

Monday:  Tom Kar Gai soup, or at least a version or it, with leftover chicken, coconut milk, a random can of hearts of palm and some fish and chilli sauces that are nearing their birthdays. It's really good.

Tuesday:  Chicken salad in homemade pitas with Romain lettuce

Wednesday:  Pork Chop Pizziaola with pasta.  We'll see how this goes.  It will use some pork chops I've had since we bought our 1/4 pig in October and our store of frozen tomates.

Thursday:  Mystery Block of frozen chili-looking substance over rice with some sauteed shredded zucchini.

Friday:  Taco Night!

Saturday:  Pasticcio (or lasagna with beschamel instead of ricotta) using the leftover pork and tomato sauce.

Sunday:  Some manner of roasted, fried or grilled chicken and vegetable sides from Saturday's market.  Suggestions welcome.

Our Tom Kar Gai Soup Recipe

We had a wonderful Tom Kar Gai soup while we were in Burlington and this is an effort to recreate with items we had on hand.

1 can (14 oz) Coconut Milk
1 pint Chicken Stock
4 scallions, diced
1 can Hearts of Palm, chopped
1 Tablespoon Lime Juice
1 Tablespoon Fish Sauce
2 Cups cooked chicken, shredded
2 Teaspoons Asian Chili sauce, or to taste
4 servings of noodles, rice or whatever starch you prefer

Put everything in a pot and heat through.  Seriously.  That's it.  I certainly could have added more vegetables,  such as carrots, Bok Choy, mushrooms, green beans, perhaps, but I just went with what I had.  If I had lemongrass, I probably would have exchanged the hearts of palm for mushrooms or carrots.  The HOP added the tangy flavor that I was missing without the lemongrass.  Enjoy!