Meal Plan: November 24 - 30

Well.... we are in that culinary wasteland known as the week before Thanksgiving.  We are so excited about what we are going to eat on Thursday that none of us will give any thought to what we put in our mouths until then.  We are on the longest cab ride to the Vegas buffet.

I have consulted all of my favorite food bloggers and all are having one of the following:

1. Pizza

2. Chinese Take Out

3. Canned soup

4. Whatever is already in the fridge and does not have too much fuzz on it -- to empty out the container.

To head this off and because I felt the need to do some "sad cooking," which I do sometimes (Our cat died.  It was awful.  More on that in the facebook status) I made a big pot of "Sauce."  That will keep us going this week and more importantly will be on hand for next week while I am on the road.

Happy Thanksgiving and if you think of it, please leave a comment and let me know what YOU are having on Wednesday night.  I need some inspiration!

 

Sunday:

Pasta Meatballs and Sauce

Monday:

Acorn Squash Soup

Tuesday:

Pasta with Meatballs and Sauce

Wednesday:

TBD - I am determined to make something of this meal.  I'll keep you posted.

Thursday:

Thanksgiving!

Friday:

Game Night and Leftovers!

Saturday:

In CT

Zucchini and Apple Quiche Recipe

So, I was out of just about everything on a rainy Sunday afternoon when some lovely neighbors dropped by with a dozen of their fresh eggs.  That kind gesture and my newly discovered  "Quiche muscles" and dinner was happening!

Ingredients:

1 Pie Crust of Choice

4 eggs

1 Cup milk

1 Tablespoon Extra Virgin Olive Oil

1 Cup Chopped Zucchini

1 Cup Chopped Apple

2 cloves garlic, minced (or old, dried garlic powder, about 2 tsp, if that is all you have!)

4 oz grated Romano Cheese

Salt and peper

Preheat over to 375 degrees.  Prepare your pie crust in your pie dish.  Heat your olive oil and saute your zucchini.  When soft, add your apples and garlic powder.  If using fresh, chopped garlic, start with that.  Season with salt and pepper and sauté until apples are just soft.  Remove mixture from heat.  Beat your eggs and milk in a bowl.  Add zucchini and apple mixture to bowl with eggs and toss to combine.  Using a slotted spoon transfer mixture that is now coated with egg onto your pie crust.  Then pour remaining eggs into pie crust, care not to let it overflow.  Dip a clean pastry brush or spatula into the top of the liquid quiche and brush the edges of the pie crust.

Bake for 40 - 50 minutes until set in the middle.  Serve hot or at room temperature.

Meal Plan: November 18 - 24

Sunday:

Zucchini Apple Quiche

Monday:

Butternut Squash Soup and Bread

Tuesday:

Crock Pot Chickpea Curry Pelican over rice

Wednesday:

Pasta with Red Sauce

Thursday:

Baked Acorn Squash with Apples and Cranberries, Broiled Fish

Friday:

Pizza - some with soy Cheese

Saturday:

Leftover buffet/date night dinner

Spinach and Feta Quiche

Ingredients:

1 Pie Crust of Choice

4 eggs

1 Cup milk

1 Tablespoon Extra Virgin Olive Oil

1 bunch fresh spinach or one package frozen

1 onion, halved and sliced

2 cloves garlic, minced

4 oz crumbled feta cheese

Salt and peper

Preheat over to 375 degrees.  Prepare your pie crust in your pie dish.  Heat your olive oil and saute your onions and garlic.  When transparent, add your spinach.  Season with salt and pepper and saute until just wilted.  Remove mixture from heat.  Beat your eggs and milk in a bowl.  Add spinach mixture and feta cheese to bowl with eggs and toss to combine.  Using a slotted spoon transfer spinach and feta mixture that is now coated with egg onto your pie crust.  Then pour remaining eggs into pie crust, care not to let it overflow.  Dip a clean pastry brush or spatula into the top of the liquid quiche and brush the edges of the pie crust.

Bake for 40 - 50 minutes until set in the middle.  Serve hot or at room temperature.

Butternut Squash Risotto

Serves four, with leftovers

Ingredients:

1/2 average sized butternut squash, cooked.  (You could also used buttercup or blue hubbard.  Acorn doesn ot work as well).  I love roasting squash, but for this recipe, I cut it in half, scoop out the seeds and boil it until it is super soft.  It comes out better and is easier to clean up.

1 medium sized onion, chopped

2 tablespoons extra virgin olive oil

1 1/4 cups Arborio Rice.  My host mother in Italy always said "one [1/4 cup] for each person and one for the pot!"

6 cups vegetable or chicken stock, hot and just below a simmer on the stove next to the pot in which you will cook your rice.

1 cup white wine

1/2 cup grated Romano or Parmesan cheese, plus more for serving

In a large skillet or wide pot heat your olive oil.  Add one small piece of onion.  When the onion sizzles, add the rest of the onion.  When the onions are transparent, add the squash.  Stir into the onion and oil until all combined.  Add your rice and a ladle of stock.  

From this point forward you must commit yourself to the risotto.  I mean it:  do not answer the phone.  Stir the rice gently at a slow boil until the mixture is noticeably drier.  Add another ladle of stock.  You will repeat this proces five or six times and in that time you will see the rice become plumper and more transparent.  It is a good idea to taste it periodically.  Never stop stirring.  When it is pleasant to the tooth, but not mushy, add your wine.  Allow the wine to cook down and then turn off your heat and add your grated cheese. Stir in your cheese until all combined and serve hot with more cheese, to taste, on top.

Meal Plan: November 3 - 9

Sunday:
Dinner Out

Monday:
Pulled Pork, Bulkie Rolls, Roasted Cauliflower and Brocoli

Tuesday:
Smitten Kitchen Carrot Soup with Tahini and Crisped Chickpeas - this has been bumped three times! Let's see if we actually get to it this week.

Wednesday:
Pasta with Farmer Bean Sauce (in the freezer)

Thursday:
Mystery Lentil dish in the freezer with Rice

Friday:
Leftover Tortilla Buffet

Saturday:
TBD

Sunday:
Sauce with meatballs

Meal Plan: October 28 - November 2

Sunday:

Chinese Food.... the power was out from 2:30 or so until 5:00 and we couldn't use the stove and didn't want to open the fridge.  

Monday:

Slow Cooker Chicken, parsnips, carrots, Baked Sweet Potatoes and roasted cauliflower

Tuesday:

Pasta with leftover sauce and meatballs

Wednesday:

Chicken and Biscuits with Roasted Brussels Sprouts

Thursday:

Black and Orange Halloween Pasta!

Friday:

Leftovers and/or homemade pizza

Saturday:

Harvest Dinner at the Church