Meal Planning - week three

I sat down on Monday and poured over some recipes trying to figure out what I wanted to make for the week. Keeping in mind that my mother doesn't eat meat on Friday's during Lent. That's fine and dandy, I have plenty of fish dishes - but I was trying to keep from going to the store later in the week... So, here it is - semi French inspired deliciousness. Oh, and Sunday wasn't exactly planned, but I'll let you know what I made anyway.

Sunday - Delicious Beef Soft Tacos with Sweet Onion, Vine Ripened Tomato, Shredded Lettuce, and Shredded Colby Jack Cheese

Monday - Croque Monsieur with a Simple Baby Spinach and Tomato Salad

Tuesday - French Onion Soup (with two types of onion) and a Roasted Red Pear Salad with White Wine Vinegar and Honey Vinaigrette

Wednesday - Herb Roasted Chicken with Creamy Yukon Gold Mashed Potatoes and Fresh Asparagus

Thursday - Homemade Roasted Chicken Noodle Soup with Ditalini Rigati Noodles and Peas

Friday - Roasted Eggplant Lasagna with Fresh Lasagna Noodles, Red Bell Pepper, Roma Tomatoes and Caramelized Onion

Saturday - Is the night people are less likely to be around for dinner. It will either be leftover city, homemade pizza night, or Beer Braised Sausage and Warm Potato Salad.


I've got to get back to my bubbling french onion soup since the onions have finally finished caramelizing and get the pears in the oven... Oh, the whole stick an onion in the freezer for a few minutes before slicing trick really does keep the onion tears to a minimum. I've sliced onions before where I had to leave the kitchen several times and from the look of me you'd have thought someone died! Damn those onions.


Hugs,
Cait

Thanksgiving 2009 Menu

The Prelude (mini lunch)

warm brie drizzled with clover honey
served with bosc pear and fresh baked bread

caramelized onion tart with a golden pastry crust

crostini alla romana
(toasted fresh baked bread with thin sliced
prosciutto and fresh mozzarella drizzled with sage butter)

crudités

simple seafood seasoned sauteed shrimp
with class cocktail sauce and lemon


The Main Attraction

fresh spinach salad with wine, honey, fresh herb roasted bosc pears
and a pan juice vinaigrette

brined herb butter golden
roasted turkey
with herb pan gravy

freshly made apple cider cranberry sauce
with a touch of ginger

roasted sweet potatoes topped with a
streusel marshmallow topping

velvety buttery yukon gold mashed potatoes

brown butter and fresh sage sauteed sweet corn

simple blanched green beans
with garlic and a touch of butter

apple and herb stuffing


The Sweet Stuff

freshly baked brown sugar apple pie
with a traditional pie crust
(french vanilla ice cream optional)

freshly baked pumpkin pie
with a homemade graham cracker crust
and freshly whipped cream


Washing it Down

locally made apple cider

gewürztraminer

zinfandel
(tasted in the wine store -
the woman doing the tasting was even impressed by it)

pinot noir

sparkling pomegranate-apple cider

cranberry and lime italian soda




Hoping you all have a great holiday,
Cait