Food for the Week
Friday: Pies
Saturday: Slow-roast Pork Belly with Lentils
Sunday: Chicken Biryani
Monday: Vegetarian Lasagne (from last week)
Tuesday: Gnocchi with Roasted tomato and Capsicum sauce
Wednesday: at Grandma and Grandad’s
Thursday: Steak and Chinese Fried Noodle Salad
Meat: 4/5 (Almost certainly dinner with the folks is meat) Vegetarian: 2 Fish: 0 (not doing so well at the moment)
Friday: Home made Pizza
Saturday: Out to dinner with the siblings
Sunday: Lamb and Spinach Curry
Monday: Dinner with Granny and Grandpa
Tuesday: Sushi, probably Tamago and Spinach, and California Roll
Wednesday: Vegetarian Lasagna
Thursday: Vegetable Kebabs with Pesto
Meat: 2 (probably 4), Vegetarian: 2 1/2, Fish: 1/2
Friday: Freezer (Potato Curry), Banana Split
Saturday: Birthday dinner for Grandad
Sunday: Roast Chicken with Roast vegies
Monday: Chicken Spaghetti, Syllabub with Raspberries
Tuesday: Broccoli and Anchovy Pasta
Wednesday: BBQ—Sausages and Potato Salad
Thursday: TFC
Meat: 4, Vegetarian: 1+1 ish, Fish: 1 and a bit
Friday: Poached Eggs and Asparagus
Saturday: Parmesan Chicken Breasts with Crispy Posh Ham, mashed potato/sweet potato and Spinach
Sunday: Indian with friends
Monday: Something from the freezer, Red Beans and Rice?
Tuesday: Pasta with Pesto (and I’ll bake something for dessert and coffee… we’ll see what inspires me closer to the time)
Wednesday: Chickpea Tagine With Figs
Thursday: BBQ Ribs with Beans, and Peas with Marjoram Dressing (that’s right, I haven’t blogged that! Maybe this will be the week:-)
Tally: 2 meat, 3 vegetarian, 0 fish (2 to be decided later… makes me lean towards the Green Curry in the freezer, it has fish)
Friday: Quiche (bottomless quiche… I chop up some vegies, stick it in a dish, beat up some egg, pour it over and cook it)
Saturday: Beef Stifado (this lives again… I think we might actually cook it this week!)
Sunday: Roast Lamb with Roast Vegies
Monday: Tasty Fish Bake (from Jamie’s Dinners) with Granny and Grandpa
Tuesday: Pasta with Eggplant
Wednesday: Dinner with Grandma and Grandad
Thursday: Kebabs with Greek Salad
Friday: Homemade Pizza
Saturday: Ratatouille (take to pot-luck)
Sunday: Beef Stifado
Monday: Green Thai Fish Curry
Tuesday: Vietnamese Spring Rolls (with prawns)
Wednesday: Aloo Dalna and Pancakes with Grandma and Grandad
Thursday: Chops and White Bean Salad
I’m really trying to up our fish/vegetarian options this summer… this week actually looks to have about the balance I’d like to aim for!
(for Dipi… See, I told you I’d get to it:-) )
Hummus (essentially it’s the one from ‘The Naked Chef
1 tin chickpeas
chilli flakes, quantity depends on who will be eating it… I generally use a single shake
1/2 teaspoon ground cumin
some salt
pepper, black, freshly ground
1 clove garlic, peeled (chopped in half if it’s particularly large)
1 1/2 tablespoons tahini
4 tablespoons EVOO (extra virgin olive oil)
lemon juice, to taste
In a container suitable to blend, place the (drained) chickpeas with the garlic, chilli, salt, cumin, tahini, pepper, oil and lemon juice (I generally start with the juice of half a lemon, but often end up using a whole, unless it’s particularly juicy). With a stick blender, blend until smooth. Check seasoning, and adjust. This is pretty forgiving… I don’t measure much at all for this, and it usually works.
Serve with lightly toasted pieces of turkish bread or crudités.
This is a staple whenever we need a dip for entertaining (it’s really quick and easy, and the ingredients are always on hand—and it’s pretty much non-allergenic if we start from dried chickpeas!) I also need to remember that it is quick and easy, and I can use it for lunches! I have frozen some on occasion, and it was fine upon thawing… but I don’t know that I’d bother generally, as it is so easy—and can happily be stored covered but not in the fridge for the day (although, it does need to be in the fridge for longer storage).
We have mostly shifted to our warm weather menu. There’s still a few tweaks to happen, but it’s pretty complete.
Friday: Fish and chips
Saturday: Beef Stifado (possibly)
Sunday: Roast Pork with Roast Vegies
Monday: Ratatouille with Granny and Grandpa
Tuesday: Pasta Puttenesca
Wednesday: Dinner with Grandma and Grandad
Thursday: ‘BBQ’ fish, with Guacamole
Friday: Leftovers
Saturday: Vegetable Lasagne (still looking for the right recipe…)
Sunday: Roast Beef and Roast Vegetables
Monday: Cottage Pie
Tuesday: Gulaschsuppe (I didn’t end up doing this last week)
Wednesday: Beef Sausages and Lentil Stew
Thursday: Summer Chickpea Salad
Friday: Take away (probably Curry)
Saturday: Tacos
Sunday: Roast Chicken and vegies (after Grandpa’s afternoon tea—Scones, Hummus/Guacamole/Crudites, Sushi)
Monday: with Granny and Grandpa
Tuesday: Chicken Casserole
Wednesday: Pumpkin and Pistachio Risotto
Thursday: Gulaschsuppe
Friday: Leftovers.
Saturday: Wine Dinner, we’re on main, so we’re making Gnocchi (I’ve never made them before) with a Roasted Tomato and Capsicum Sauce.
Sunday: Roast Pork with Roast Vegetables.
Monday: with Granny and Grandpa.
Tuesday: Red Beans and Rice.
Wednesday: With Grandma and Grandad.
Thursday: Lentil Soup.
Friday: Leftovers.
Saturday: Home-made Pasta with Pesto (although… after watching last week’s My Family Feast, I’m tempted to go with a tomato sauce:-) )
Sunday: Roast Beef with Roast Potatoes, Onions, Sweet Potatoes, Parsnip and Peas.
Monday: with Granny and Grandpa.
Tuesday: Curried Sausages.
Wednesday: with Grandma and Grandad.
Thursday: Chicken and Corn Soup.
Friday: Thai Green Fish Curry (didn’t end up having it last week).
Saturday: Roast Chicken with Roast Vegies.
Sunday: Pasta Bolognaise, Peas and Beans with Marjoram Dressing, Asian Noodle Salad, Chocolate Simplicity Cake.
Monday: with Granny and Grandpa.
Tuesday: Chicken Casserole.
Wednesday: with Grandma and Grandad.
Thursday: Chicken and Vegetable Soup with Bread.
Friday: Bacon and Eggs (and tomato, mushrooms and toast)
Saturday: Gyoza and Chicken Kuwayaki
Sunday: Roast Pork with Apple and Apricot Risotto (because last week I somehow failed to get the meat:-( )
Monday: From the freezer (dhal, most likely)
Tuesday: Thai Green Fish Curry
Wednesday: with Grandma and Grandad.
Thursday: Chorizo and Black Bean Soup
Friday: Nachos
Saturday: Chickpea Tagine with Figs (amazingly, I think it’s actually entirely everyone friendly! I’ll make it without tins, it is meat, gluten, capsicum free… and there’s currently no-one who can’t eat onion? Score!)
Sunday: Pork Roast with Apple and Apricot Risotto
Monday: MooRoo Bolognaise (from the freezer—we’ll think of you Dipi when we eat it, enjoying your new bub:-) )
Tuesday: Beef Sausages with Lentil Stew
Wednesday: With Grandma and Grandad
Thursday: Pumpkin Soup with Bread
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