Last week sorta, kinda fell apart as far as dinner was concerned. Then again, this sort of thing tends to happen when the primary cook (me) is ill. I have tried to let the kids know that I would prefer they keep whatever illnesses they may find along life’s path to themselves, but so far I have been unsuccessful in my attempts to convince them. Not to worry, it’s only an assertive little upper respiratory thing – you know, the sort of illness that makes the word hibernation all the more appealing.
I substituted a few meals last week with things like popcorn and peanut butter sandwiches. There were more than a few complaints about the new dinner plans. My oldest, Groceries, was the most vociferous objector regarding any deviations from the published menu. It is possible that I have created a monster.
Red Bean and Quinoa Chili comes to us via last week’s menu. You can find it in Cynthia Lair’s “Feeding the Whole Family” or over yonder. I’ll be adding in some chopped veggies for toppings and err on the side of carbohydrate overload by making the Sun Bread I didn’t make yesterday for Imbolc dinner.
Spaghetti is another immigrant from last week’s menu. Newman’s Own Sockarooni with a bit of a home fashioned kick will help rescue this from the more mundane offerings out there. It’s also a great I’ve-got-to-get-all-three-kids-to-the-YMCA-all-by-myself dinner.
Yakisoba (with fried tofu) is from Cynthia Lair’s “Feeding the Whole Family.” For the visually inclined sorts, you can also find it on Cookus Interruptus with video! I already had the soba noodles on hand in addition to several of the other ingredients which is largely why I picked the recipe.
White Bolognese is a recipe I found in Tamar Adler’s “An Everlasting Meal.” We’ll be serving ours over polenta and garlic kale.
Rice Bowls are a repeat from a couple of weeks ago. We’ll be having bulgogi, sesame greens, red pepper strips, bean sprouts, little white mushrooms, cilantro, and some lime juice all over a bowl of jasmine rice. I suspect the family would prefer that I served this one every week…or maybe every meal.
Tomato soup and grilled cheese is fairly self-explanatory. The soup is Pacific’s Creamy Tomato Soup (Tetra-Pak) and the bread will be homemade.
You’ll notice a slight change in order listed in the text versus the image, but that’s because I think pizza sounds like a Friday sort of food and this Friday the husband will be home to eat it with us (plus a few extra guests). Yes, yes, I could have changed the board and the image, but I didn’t. You’re not surprised by this, are you? Yeah, me neither.
What about you, dear reader? What’s on your plate?