Menu for the week of December 23rd:

Monday, December 23rd -
Dinner with friends tonight. I'm bring a White Bean Gratin. This thing is crazy delicious, and super duper nutritious. If you aren't already eating beans at your house, make it a New Years resolution to do so. Beans are packed with fiber and other important nutrients. Soaking them overnight, and cooking them thoroughly really helps reduce the gas they can produce too. I use my trusty Alice Waters, the Art of Simple Food cookbook for this one. Link above.

Tuesday, December 24th - 
Turkey Burgers with Roasted Sweet Potato Fries and Arugula salad

Wednesday, December 25th - 
We'll be having dinner at a friends house for their annual Christmas Feast. She's making a tenderloin of beef. I'm bringing Cauliflower Puree to accompany the beef, and will do a simple saute of some Asparagus. Also thinking I'll bake cookies. Can't ever have enough cookies!

Thursday, December 26th - 
Spaghetti Carbonara with Kale from a Williams-Sonoma Cookbook called Weeknight Fresh &Fast. 

Friday, December 27th - 

Chicken with Squash, Turnips, and Shiitakes from same cookbook as above.

Saturday, December 28th - 

Having friends over and planning on doing a Pizza Bar where everyone gets to build their own pie. Kids love this, and it allows everyone to get just what they like. 

Simply buy some pizza dough at the market - or make your own - and then have a variety of sides to choose from. I make the Marcella Hazan tomato sauce that morning, then saute up various veges in the afternoon. I also usually buy a couple sausages, remove the casings and saute them up as well. Greens are a great addition! You add them on top, uncooked, and they just get a nice wilt in the oven. 

I hope everyone is enjoying the holiday season this year, and the time it gives us to slow down, spend time with family and friends, and enjoy some Nutritious & Delicious Food!!  

Menu for the week of December 16th:

Monday - Split Pea Soup with Salad and Crusty Bread

• I use the recipe from the Williams-Sonoma Soup Cookbook, but once ingredients are sauteed on the stove, I transfer them to the Slow Cooker, set to low, for maybe 6 hours. The version on their website isn't the exact same as the cookbook. If you don't already own this cookbook, you really should buy it. Seriously, log in to Amazon Prime now and order it. I'll wait...
• So things I'd recommend if you're reading it on the website instead of from the cookbook - use less stock (1Qt will do it). And speaking of stock, if you're not already in the habit of making your own stock...start this week. You won't regret it. The stuff is pure gold and actually quite easy to do. If you need a good recipe for this, try the cookbook I just recommended you purchase. It has a good one.
• Use bacon instead of a ham hock. Chop it up into 1 inch pieces, fry it up first, remove from pan, drain the fat, then move on to recipe. 
• Any questions on this one...feel free to email me, or better yet, post a comment on the blog. If you have a question chances are good that someone else will to!

Tuesday - Roast Chicken with Potatoes and Broccoli
Let me start by saying that if you don't have time to roast your own chicken this week, you can always purchase one at the grocery store that they've already roasted for you. This can be a real time saver for busy weeks. 

• Our go-to recipe for this family favorite is Alice Waters, the Art of Simple Food. You can wash and quarter your potatoes, then toss with cut broccoli. Put the chicken on top of the veges and roast away. 
• Remember to save your chicken carcass for stock! Just stick it in a Ziploc and into the freezer until you're ready.

Wednesday - Leftovers

Thursday - Butternut Squash Risotto with Steamed Artichoke

• Again, start with Alice Waters, the Art of Simple Food. Her Risotto Bianca is delicious. I like to cube butternut squash and stir that in with the rice after the wine step has reduced, but before you start adding stock. A little fresh sage toward the end is a tasty addition. I can't figure out how to turn these correctly. Sorry folks. 
  
  
  
  

Friday - Parchment-baked Halibut with Orange, Sauteed Chard, and Quinoa

• I use an old Real Simple recipe. Place 4 6-oz pieces skinless halibut filet on 4 12-15-inch pieces of parchment, keeping the fish to one side; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Divide evenly, top with 12 sprigs fresh thyme and 1 thinly sliced orange. Fold the parchment over the fish, then seal each packet by making small overlapping folds along the edges. Bake on 2 baking sheets at 400*F for 12 minutes. Cut packets open and serve. 
• For the quinoa, try cooking it in a little vegetable stock instead of water. Gives it an extra something. 
• For the chard, I just saute with a little garlic and olive oil. 

Enjoy the week! And again, please feel free to post questions or comments. 

Ok - some midweek notes:

• Slow Cooker Vindaloo - I will likely double the amounts for the dry spices the next time I make this dish...perhaps even add some grated, fresh ginger. I thought it turned out very delicious, however adult palettes (and maybe some kids!) may prefer more spice. It was very mild. Also - some of you have told me that you had trouble reading the Lamb Vindaloo recipe the way I posted it. Sorry about that! Here is a link to America's Test Kitchen, the folks that published the recipe in their cookbook. FYI - they make you join to access the recipe, but offer a 14 day free trail. 
• Some of you may have seen my Facebook post last week for Triple Ginger, Whole Wheat Ginger Cookies. I made these yesterday and plan to crush them up to make the crust for the Chocolate Tart I'm bringing to Shabbat dinner tomorrow night. If you try these cookies at home, watch cooking times. My oven runs hot, but I did 10 minutes for chewy cookies, and 13 minutes for crispy ones to use for tart crust. 

And here is a picture of my ginger cookies. I wish you could smell them through the blog. Recipes links for Cookies and Tart are above.

Thinking ahead...if the weather stays cold I may make Split Pea Soup for my Slow Cooker Recipe next week! 

Menu for the week of December 9th:

Monday - Salmon with Roasted Sweet Potatoes and Sautéed Bok Choy

• For the Salmon, I'm planning to try this variation: Coriander Salmon from Real Simple. You could certainly prepare with the brocolini they suggest, I just happen to have some bok choy in the fridge that needs to be eaten

Tuesday - slow cooker Lamb Vindaloo with Steamed Basmati Rice and Arugula Salad

Wednesday - mamas going out, eat leftovers

Thursday - Steak with Chard and Parsley Potatoes

• Steak - ask your butcher for Flat Iron. For those unfamiliar with the cut, it's an inexpensive shoulder cut that has plenty of taste, and is quick to cook. Season a 1-2# piece with salt and pepper and sear on the stove top for 4-5 minutes per side (medium rare). Also good grilled or broiled, so do whatever is easiest for you. 
• Chard - Wash and cut into strips. Then do a simple saute with garlic and olive oil, or steam in a little salted water.
• Parsley Potatoes - boil small new potatoes in salted water until just tender - do not over cook or they'll be mushy. Once cooked through (able to pierce easily with a fork or knife - start checking after 10 minutes) then just drain, add ~1T butter, and some chaopped fresh parsley. Cover and give a good shake to the pan. These can now sit and steam - off flame - until ready to eat.  

Friday - Shabbat with friends. We're bringing Blood Orange and Fennel Salad, Challah, and a Chocolate Tort.

• The Blood Orange and Fennel Salad is a Food52 recipe - such a great blog! 
• Chocolate Tort recipe coming soon from my sister-in-law. Will post once I have it. She made this at Thanksgiving and I haven't been able to stop thinking about it!

Saturday - holiday party, likely scrambled eggs when we get home
Sunday - same as Saturday ...order yourselves some take out.

See you next week!
Sabrina