Saturday, June 16, 2012
Weekly Menu 6/16/2012
Thursday: hamburgers, baked sweet potato fries, yogurt and granola parfait. I also made a chinese style hot and sour pork ball and noodle soup for the gluten free set, and saved some for lunches through the crazy busy weekend.
Friday: dinner out before my son's concert.
Saturday: green pork tacos, cheese quesadillas. Today is crazy with performances, a memorial, and much running around, so I am going to put the pork in the crock pot, and whenever we need food we can pull out some pork and throw together quesadillas for the kids. Everyone is getting a bag of plums, string cheese, yogurt, and a bag of homemade granola to bring with them today.
Sunday: Possibly also crazy busy, barbecued beef in the crock pot, mashed sweet potatoes, sautéed kale, fried tofu for the vegetarians, or potentially veggie burgers, whichever they prefer. Edit: we were barely home and all subsisted on bars all day on Saturday, so we are having the pork and quesadillas tonight and will move the whole menu back a day instead.
Monday: Roast whole chicken, tomato and rosemary stewed white bean ragout, sautéed red chard.
Tuesday: Mini meat loaf with the rest of the pork and the other pound of hamburger. Tomato salad, quinoa pilaf.
Wednesday: The kids and I may take off for a camping trip somewhere in here, but one way or the other there will be grilled brat worst. Devilled eggs for the vegetarians, and whatever vegetables and carbohydrates I can scrounge up, we have plenty of cheese and some gluten free noodles, maybe mac and cheese? Edited to add: I forgot the kohlrabi! We will have creamed kohlrabi with our brat worst. I think of creamed kohlrabi as a German thing, because I had it fairly often in Germany, but it may very well be one of those Finnish things I picked up from my host-mother.
The smoked trout will show up in lunches or breakfasts. Or possibly some composed salads. I made homemade strawberry and coconut granola in vast amounts on Thursday, so that will be a feature of breakfasts, along with the bacon and breakfast sausages. I am also baking bars and brownies to share with people after the memorial. Edit: I shamelessly bought mixes. I am sure the perfect gluten free brownie is homemade, but really, the mixes are so good. I also made a double batch of the Joy of Cooking lemon curd bars, but with Bob's Red Mill shortbread mix for the crust, and GF flour in the lemon custard layer. In my 12 x 18 jelly roll pan they turned out perfect. And I made a double batch of Betty Crocker cook book Toffee Nut Bars, which are my family's favorite.