One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.
I have to tell you that I’m not feeling much like menu planning. We had a mock Thanksgiving dinner over the weekend, and after a marathon day of cooking and testing recipes, three loads of dishes and a fridge full of leftovers, I’m kind of menu’d out, but I will push on. I will persevere. Plus, leftovers make easy school lunches…or easy work lunches if you’re Ole.
Also, I’ve been cooking with raw honey lately, courtesy of the kind folks at the Mohawk Valley Trading Company. I’ve made muffins and pannenkoeken, and I’ve also incorporated them into my everyday cooking, tossing a bit in to sweeten teriyaki sauces and using it on toast in the morning. The honey is fragrant and smooth, and I’ve found it perfect for use as a natural sweetener.
Raw honey hasn’t been heated like the honey that comes in the bear, and that gives it a silky consistency. We also use honey as a cough suppressant and to relieve sore throats, and I can tell you that these raw honeys are a treat even in the midst of the aches and pains.
They would love to share some with you as well. Mohawk Valley Trading Company is providing a lucky reader 16-ounce jars of each: Raw Wildflower Summer Honey, Raw Orange Blossom Honey, Raw Blueberry Blossom Honey and Raw Apple Blossom Honey! The giveaway will run now through 10/4 at 8:00 a.m., when I’ll pick and post the winner in next week’s menu.
To enter, (1) just leave a comment telling me what recipes you cook with honey or which ones you’d like to try cooking with honey as the sweetener or you can (2) join the Food for My Family community on Facebook or on Twitter where I will entertain you with my amazing wit and say hi to me either place. Then just come back and let me know you’ve done so by commenting here!
Monday – Cauliflower Mushroom Leek Soup with Butter Fish
Tuesday – Tuna Bruschetta with Spinach
Wednesday – Fish Tacos
Thursday – Spinach and Sausage Soup
Friday – Potato Pizza with Garlic and Rosemary
The Preparation Shortcuts:
1. Buy or make extra loaves of bread for the soup and the bruschetta. Look for a good family pack deal or just grow that sourdough starter a little bit bigger.
2. Leftover fish from Monday’s meal can be used in Wednesday’s tacos.
3. Spinach is used in the bruschetta and the soup, but if you have a lot of it, it can also go on top of pizza.
4. All of the leftover vegetables from the week can be used to top your pizza: potatoes from Thursday’s soup, tomatoes from several meals, extra shallots or onions pieces. Try slicing them all and making small pizzas that everyone can personalize with their favorite toppings.
The Shopping List:
3 pounds black cod
1 pound mild Italian sausage
1 head romaine lettuce
3 large leeks
1 head celery
1 head cauliflower
1 bunch cilantro
2 pounds red potatoes
1/2 cup mixed dried mushrooms
10 flour tortillas
3-4 avocados for guacamole
4 ounces cheddar cheese
1 jar mango salsa (or make your own mango salsa)
8 cups vegetable or chicken broth unless you make your own
2 5-oz cans tuna in oil
1/2 c bread and butter pickles
aioli or mayonnaise
Last week from Food for My Family:
A quick note: Our friends had their baby early last night (at 29 weeks and 3 days) via emergency c-section. Mom and baby could really use prayers this week and in the following weeks as they are both recovering from some major events. Huge hugs, Rick and Heidi and Big Brother Cam. Lillian is adorable!