Monday, May 7, 2012

The Week in Suppers: Mostly Vegetarian

Monday: meatless meatloaf (made with lentils - from the excellent cookbook, The Daily Bean); cottage potatoes; green salad
notes:  I mixed up the meatloaf and potatoes ahead of time because I was at work all day.  Then my husband baked them per my instructions and put together the salad.



Tuesday:  Girls out to a mother-daughter tea, boys downtown for pizza and ice cream (oh boy!).



Wednesday:  Thai soup - sweet potatoes, coconut milk, shrimp, cilantro, etc.; green salad
notes:  I bought red Thai curry paste finally, specifically for this recipe.  It was good, but not as wow-y as I expected.  My husband cooked this - I was at work all day.



Thursday:  French lentil salad with chard; Italian bread; goat cheese; peanut butter cookies
notes:  I baked a mammoth batch of cookies because I signed up to take cookies to a church meal. Genevieve helped me do the cute fork criss-cross on each one.

Friday:  BBQ sweet potatoes and beans; guacamole and tortilla chips; green salad; yogurt-cheese pie with strawberry sauce
notes:  All the photos on this post are from this meal.  It was a delicious combination.  I added the recipe for the homemade BBQ sauce at the bottom of this post.


Saturday:  zucchini crabcakes; cocktail sauce with extra horseradish; macaroni salad with peas, roasted red peppers, and celery



Sunday:  got invited away for Sunday dinner; bunged my ham and baked corn back in the fridge for tonight.

Homemade BBQ Sauce (with thanks to Mennonite Country-Style)

In a large skillet, saute:
1/4 cup vegetable oil
1 cup chopped onion

Add and stir:
3/4 cup ketchup
3/4 cup water
3/4 tsp. chili powder
3 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
3 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. black pepper
a few shakes cayenne, to taste
2 drops liquid smoke, optional

Bring to a simmer.  Simmer for 15-30 minutes uncovered, until reduced somewhat and flavors are blended. 

For this meal, I added several chunked sweet potatoes and 2 cups cooked pinto beans, plus some chopped onion and garlic.  Simmer, covered, until potatoes are soft.

Use sauce to make an excellent meat barbecue:  add chunks of leftover pork or beef roast, 2-4 lbs., mix and bake uncovered for 30-45 minutes at 350, basting occasionally.  Serve in buns. 


4 comments:

Mrs. Mordecai said...

Was the meatless meatloaf good? I've seen recipes but haven't dared try one yet. We're eating mostly meatless these days too.

We love red curry paste, but it has to be the right brand. Thai Kitchen brand is excellent. Once we got a different brand and it wasn't very good.

BLD in MT said...

Yum! Thanks for the recipes and the cookbook suggestion!

Margo said...

Mrs. Mordecai, yes, the meatloaf was good - I've added it to my repertoire. I will post the recipe later.

The brand I got was Mae Ploy which is a brand recognized in Thailand. We liked it.

Rebecca said...

I made your B-b-q today for dinner (Pat's working the 4-midnight) and, darn, was it good! I was too lazy to make rolls so we had it over rice. Unorthodox but good.

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