Jon and I just made a list of meals for the next 10 days. He's currently at the grocery store getting the supplies. I'm still feeling a bit too sick to do anything that heroic. Here are our ideas:
*turkey burgers with steak fries and romaine salad with blue cheese crumbles and balsamic vinaigrette (tonight's dinner)
*Aidell's Chicken Apple Sausages with Roasted Rosemary Yukon Gold Potatoes and Broccoli.
*Black Bean Chipotle Soup with Cornbread
*Vegetarian tostadas with homemade pintos
*Chicken Tortilla Soup with fruit salad
*Vegetarian White Bean/Tomato Soup with salad and crusty bread
*Roasted Vegetables (Butternut squash, potatoes, red peppers, onions, sweet potatoes, garlic) on yummy herbed focaccia (from a bakery) with mozzarella
*BBQ shredded chicken sandwiches with sauteed zucchini
*Pasta with simple red sauce and romaine salad with blue cheese crumbles and balsamic vinaigrette
*Breakfast dinner (bran muffins and omelets?) with smoothies
*Shredded cabbage sumi salad
I'll try and post some of the recipes later. Menus are a start. Comment if there's a particular recipe that you'd like.
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Rachel, these sound delish! How do you make your veggie tostadas and homemade pintos? And do you just sprinkle on the blue cheese crumbles with the balsamic vinaigrette? Sounds great!
ReplyDeletesounds delicious. can we come over for dinner? wouldn't that be great if we could just telport from cola, sc to sac town, ca in a instant and eat your chicken tortilla soup with you?
ReplyDeletehi rachel i'm also curious about the salad with blue cheese crumbles. these all sound amazing!
ReplyDeletealso what recipes do you use for black bean chipotle soup and white bean tomato? i'm also loving the sound of steak fries. do you make your own and what kind of potatoes do you use? sorry to be so specific but i'm going to the grocery tonight and want to have some menus figured out. thanks!
ReplyDeleteblue cheese crumbles are literally just crumbled over the salad. i used romaine and instead of using a creamy dressing (high in fat), i used real blue cheese to give it a great boost of flavor. I bought it in one of those little tubs (at trader joes). I also cut up marinated artichokes into smallish diced size and added them. mushrooms would be another yummy addition. i used paul newmans low fat balsamic vinaigrette. it's yummy.
ReplyDeleteconfession: for the steak fries, i used trader joes frozen. they're fabulous, skin-on, thick cut and worth it. i don't know if you could find some of those alexi ones at sunflower market.....i think that brand is similar in healthiness. definitely not ore-ida. or just thick cut and roast your own like mom used to do.
chipotle black bean soup started out as a way to use up some of my homemade black beans. but jon's been talking about it ever since. so: homemade (or canned) black beans, a sauteed onion and few cloves of garlic, can of diced tomatoes (with green chilies?), and the secret ingredient: a couple chopped chipotles (canned in adobo sauce) with a bit of the sauce, too. i also add salt, maybe a bit of stock, cumin, oregano. i use an immersion blender to get it creamier...not totally pureed, but not whole beans....serve with monterey jack or cheddar, avocado, sour cream and cilantro on top.
the white bean tomato is in the cookbook i gave most family members several years back. its the williams sonoma recipe, with some modifications. it is leah's favorite dinner (along with chicken tortilla soup)---she'll eat several bowls. i'll try to get the recipe up soon. if you're following the recipe from the binder, then just add more canned tomatoes (double the amount they give) ----then use the immersion blender. that's one of my favorite tools.
vegetarian tostadas: pinto beans in my pressure cooker with a quick dash of oil, cumin, granulated or fresh garlic, salt, and red chili flakes. saute corn or flour tortillas, add the beans, cheese, shredded lettuce, yummy salsa (homemade), sour cream, guacamole, and mom's sauteed potatoes would be fabulous, too.
as far as dinner guests go, jordan, please teleport!
Rachel, these all sound awesome! I'm inspired by your menus. Can you let me know what you put on the vegetarian tostadas with homemade pintos?
ReplyDeleteLeah
Rachel, you are an amazing cook! Thanks for all these ideas and details!
ReplyDeletelooks fun
ReplyDeleteThat comment worked. I made a big comment earlier and couldn't get it to post. I am going to tray a polenta dish tonight...will let you know. Isn't it great how Ghana and Utah and California and all can be connected. Nancy O.
ReplyDelete