Sunday, March 15, 2015

March First Half

Friday: lasagna, did one vegetarian and added leftover pork sausage to other.
This time it was kale, summer squash, sun dried tomato version.  No pesto, and it was fine.

Weekend: visiting friends out of state!

Monday: leftover lasagna

Tuesday: favorite picky eater's vegetarian chili.
Soaked black beans and cattle beans overnight, and cooked them together in pressure cooker 11 minutes natural release.   Skipped the bell pepper for my picky eaters.  Was out of coriander so I doubled the cumin.   (Got out-of-proportion upset about not being able to find spices, and somebody cleaned and straightened out my spice/cans cupboard and gave me a hug and calmed me down.)

Wednesday: Pumpkin peanut butter curry: served over a choice of rice or quinoa.  Potstickers as exciting side dish.

Thursday: Honey-Mustard Pork Chops, Green Beans (Long Bean Style), whole wheat Mac and Cheese, Applesauce.
Honey-Mustard Pork Chops:
actually followed recipe, including finish with broiler.
Green Beans long bean ideal:
what I actually did: left out the mushroom, substituted red miso paste and chopped garlic for the chili-black bean paste, used green beans instead of long beans
Mac and cheese inspiration:
Family favorite Cheese sauce recipe I worked from:
(skipped the cayenne and thyme and any spice.  Just butter, flour, milk, and cheese.

Saturday: Pi Day of the Century:
breakfast: quiche and pumpkin pie
supper: shepherd pie and chicken pot pie
dessert: caramel apple pie

Sunday night leftovers:
chicken pot pie and tastes of this and that
vegetarian flatbread pizza and green salad
quinoa, cheese, and salsa and black bean patty burrito
quinoa and honey-mustard sauce from pork chops with mashed potato
homemade vanilla pudding for dessert