STYLETHREAD -- LET'S TALK SHOP!

wicked · Coach

RE: Weekly Menus/meals! We haven't done this in AGES

Bastet · Kate Spade

I don't assign what day we're going to eat which meal, so I just listed them in the order that I remembered.

Sunday: Chicken curry with fried noodle cakes
Monday: Five spice crusted pork tenderloin with hoisin sauce and broccoli w/ salad
Tuesday: Asian inspired chicken noodle soup and salad
Wednesday: Angel hair with crab and proscuitto and salad
Thursday: I'm going out so DH is on his own! wink

Friday: Leek and pea risotto with goat cheese
Saturday: Celery root soup and salad

Aurora · Marc Jacobs

I'm finishing off the pot of lazy chicken I made at the end of last week. Not sure what I am going to make after that. Maybe sausage and Rice to clear some room in the pantry and fridge as it takes 2 packs of rice and a thing of sausage.

Starstuff · Kenneth Cole

In no particular order, this week DH and I are eating for dinner:

chicken meat loaf / bussel sprouts / egg noodles
black bean soup and yellow rice / avocado
tandoori chicken and basmatti rice / green salad
chicken meat loaf (leftover) / mac and cheese / green salad
salmon / pasta / green salad
shrimp with angelhair pasta and garlic and olive oil / green salad

with spring approaching, I prefer to get my greens in fresh fruit and green salads, instead of cooked veggies. I found the most wonderful Bartlet pears at the supermarket -- they are so ripe and yummy. Probably have those some nights for dessert

Aurora · Marc Jacobs

We are eating left overs this week.

Sausage and Rice (made Saturday)
Gumbo (defrosted from the holidays)

If we finish that off it will be Easy Italian Chicken in the crockpot: Chicken, Italian dressing package, water, cook for 8 hours.

subwolley · Kate Spade

This weekend I made this pasta that I saw on Oprah last week, and it was pretty good. I didn't have capers, so I threw in pine nuts instead and it was yummy and easy!

Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers
http://www.oprah.com/recipe/food/recipespasta/20090227-tows-curtis-rigatoni-salami

Ingredients:Serves 4

20 cherry tomatoes on the vine
2 tsp. plus 1 Tbsp. extra-virgin olive oil
1/4 cup kalamata olives
1/4 cup extra-fine capers
8 ounces rigatoni pasta
2 cloves garlic , minced
1/4 cup dry white wine
8 ounces spicy salami (Sopressa Vicentina)
1/4 cup coarsely chopped fresh flat leaf parsley

Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside.

Heat the remaining 1 tablespoon of oil in a large, heavy sauté pan over medium heat. Add the salami and cook for 30 seconds on each side until light golden in color. Remove the salami from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the wine and simmer for about 3 minutes, or until reduced by about half. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the salami and parsley.

Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any salami and tomato mixture from the pan around the pasta, and serve.

alb · Marc Jacobs

wicked wrote:

-tabouleh
-falafel
-flat bread pizzas w feta/tomato/olives
-avocado quesadillas

Saturday I sauteed half a red onion and some cumin in a little olive oil, threw in a can of black eyed peas and doused with lemon juice and a splash of tabasco. It was really good, quick, easy and cheap.

wicked, how do you make your avocado quesadillas (i.e. what else do you put in them). they sound good!

alb · Marc Jacobs

Bastet wrote:

Monday: Five spice crusted pork tenderloin with hoisin sauce

bastet - do you mind posting the recipe for this one??

Bastet · Kate Spade

alb wrote:

Bastet wrote:

Monday: Five spice crusted pork tenderloin with hoisin sauce
bastet - do you mind posting the recipe for this one??

I found it on the Whole Foods website:
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1088

For two people, I get a pork tenderloin that's about 3/4 lb, but I still make the full amount of spice rub. In the winter, pomegranate seeds go really well with it, and look nice, too.

Bastet · Kate Spade

This week, in no particular order:
"Soused" pasta (orecchiette cooked in red wine w/ celery and carrot with cheese stirred in at the end)
Big Salad
Chicken tacos w/ poblano and onions and tomatillo chipotle salsa (home made! I :heart" my food processor)
Ma Po Tofu
And then two things that I planned on making last week, but ended up going out. wink

wicked · Coach

alb wrote:

wicked wrote:

-tabouleh
-falafel
-flat bread pizzas w feta/tomato/olives
-avocado quesadillas

Saturday I sauteed half a red onion and some cumin in a little olive oil, threw in a can of black eyed peas and doused with lemon juice and a splash of tabasco. It was really good, quick, easy and cheap.

wicked, how do you make your avocado quesadillas (i.e. what else do you put in them). they sound good!

Actually, I just realized it's more like a soft tostada or open-faced quesadilla.

-I take two corn tortillas or pita (just found an awesome recipe and have been making my own!) and place 'em on the toaster oven pan.

-Sprinkle with cheese (mozzarella, italian blend or feta)

-Add avocado, greek olives, sundried tomatoes, and/or fresh tomatoes. Sometimes I make roasted eggplant, mushrooms, and tomatoes and i'll dump the leftovers on a pita.

-Place pan in oven and bake at 350 until the cheese has melted.

Bastet · Kate Spade

This week: (except for Thursday when I'm seeing Britney Spears

and DH is on his own)

Monday: (tonight) Shiitake and lemongrass risotto and bruschetta
Rest of the week in no particular order:
Tofu with wilted spinach and orange soy pan sauce with greek yogurt cucumber salad
Indian chicken (marinated in spices with a little cream) with wilted spinach and wild rice and salad
Baked chipotle meatballs (with ground pork and bacon) with artichokes and salad

And my big experiment for the week: wide noodles with lamb ragu. I'm making my own pasta for the first time, hopefully it will be good!

Aurora · Marc Jacobs

I am doing easy chicken - chicken, package of italian dressing mix, and some water in the crockpot (I'll post when I get home).

On Friday I'm making Fish Frilloux (recipe from this blog -> http://newlyweds.wordpress.com/2008/10/28/fish-friloux/). Seems to be similar to fish tacos minus the tortilla.

Elle · Hermes

On the menu for this week:

- Black bean tacos and spanish rice
- Split pea soup w/crusty bread and a salad
- Buffalo tofu wraps w/sweet potato fries
- Eggplant, tofu, and sweet potato curry w/ bean vermicelli
- Spinach quiche w/wilted arugula salad

jrhampt · Kenneth Cole

Tonight we're having seared ahi tuna steaks on a bed of greens with wasabi mashed potatoes.
Last night was sushi, before that was parmesan covered tilapia fillets with squash and crescent rolls (hm, a lot of fish, I guess). And before that we had sea scallops with broccoli. And grilled chicken sandwiches with pesto mayo. And pierogies with sour cream, apple sauce, and sides of green beans.

Bastet · Kate Spade

Elle, can you post the recpies for these?
- Buffalo tofu wraps w/sweet potato fries
- Eggplant, tofu, and sweet potato curry w/ bean vermicelli

They sound really tasty!

Karina · Chanel

Breakfast
4 oz of nonfat cottage cheese mixed with 2 tbsp of Kashi Summer Berry granola, 1 cup of canteloupe and cinnamon

Lunch
6 oz of canned albacore tuna, mixed with lemon juice, sea salt and basil
half of a tomato, sliced, with lemon juice and spices
1/2 cup of black beans, sauteed with spinach, mushrooms, red onions and tomatoes

Dinner
snapper in a soy sauce, dijon and mustard sauce
served over curry couscous with ginger and raisins

2 liters of water

-- Edited by Karina on Wednesday 25th of March 2009 07:04:38 PM

Karina · Chanel

suasoria, i'm going to try some of the items you posted, they sound really good!

littlebean · Kate Spade

A few dishes that I've made since my last post:

Corned Beef with Cabbage and Floury Potatoes
Black Bean Burgers with Jicama Slaw
Rachael Ray's Goulash with Romaine Salad
Black Bean Pumpkin Soup

Elle · Hermes

Bastet wrote:

Elle, can you post the recpies for these?
- Buffalo tofu wraps w/sweet potato fries
- Eggplant, tofu, and sweet potato curry w/ bean vermicelli

They sound really tasty!

I don't actually have a recipe for the buffalo tofu wraps yet - my plan is to experiment with a few techniques to try to simulate buffaolu chicken fingers, which a local restaraunt puts in a wrap with lettuce, tomato, and blue cheese dressing. I've got my nigiri tofu which is nice and firm, and Frank's Red Hot sauce, which is apparently the only acceptable wing-making sauce. If I'm successful I'll definitely post it!

The curry is pretty slapdash - I dice/slice my veggies and put them in a med/hot pan with a tablespoon of vegetable oil, cook for 3 or 4 minutes (might need to start things like potatoes a little before everything else) and then throw in a few tablespoons of green curry paste. Stir that around a bit until everything is sort of coated, and then add one can of light coconut milk (get the name brand!), a handful each of chopped cilantro and scallions, about an inch of minced fresh ginger, the juice of one lime, and a few tablespoons of soy sauce. Mix and turn off heat, taste to adjust seasonings. I do usually 1-2 tablespoons curry paste per 3 servings of veggies, but start easy and add more if you want. The noodles can be cooked according to package directions, but I like to soak mine in a huge bowl/pot of warm water. They take longer, but I think the texture is worth it. Rinse w/cold water, drain well, and add by the handfull into the curry pan and mix or into individual bowls. The cardinal sin of curry is overcooking the veggies - if they're too crunchy when your sauce is in, let the veggies simmer in the sauce for a couple minutes before you add in the cilantro and stuff, until they're soft enough for you. If you're making more veggies for more servings, you may also need an additional can of coconut milk.