Wednesday, December 17, 2014
December, first half.
German noodles with vegetarian gravy. I don't remember what we served with it, but Kale would be good.
Thai vegetable and tofu coconut curry over quinoa
Tomato-Herb soup with oven grilled cheese
Ribolitto Soup, 2 nights. Served with rolls one of them.
Vegetable Soup au Pistou via Slow cooker. Put vegetable soup ingredients in crock pot in afternoon. Leek, Zucchini, onions, celery, bell pepper, canned diced tomato, vegetable stock. Made spaghetti, tossed in olive oil, stuck it in fridge. When it was time to eat, I microwaved the pasta, which we ladled into bowls, we poured the vegetable soup over it, and topped it with pesto and grated parmesan. A hit, and worked on a tight evening schedule.
Leftovers night supplemented with more tuna melts.
December 16: before middle school concert. Gopher Stew (at horn player's request); alt entree is Potato-Cheese Kofti with Makhani sauce. Pomegranate as side.
Potato Kofti which I added fresh mozzerella. 2lb potato to 1/2 lb cheese.
Makhani I made up. Tomato curry spices, and fenugreek and fennel, canned tomato sauce, paste, and diced. Yogurt, cream, and butter.