Monday, March 26, 2012

The Week in Suppers: mid-March

Monday: My husband cooked Red Lentil Coconut Curry (Simply in Season with the spices amped up). Raisins, sunflower seeds, and cilantro as toppings. Rice. Pickled lemons.
notes:  This recipe makes a big batch - we're having round 2 tonight for supper.  I have never told you about our pickled lemons!  It's a recipe from Julie Sahni.  They are fermented and keep in a glass jar on the counter for months - years, I bet. (I think they freak my extended family out a little bit).  We adore these pickled lemons and have to limit ourselves to one or two at a time because they are very salty.

Tuesday:  Back-yard dandelion with hot bacon dressing.  Roasted potatoes. Sour cherry cobbler.  Vanilla ice cream.
notes:  I like to have dessert with light meals. I also baked bread and made yogurt today.

Wednesday:  My husband made two stir fries:  one with bok choy and radish tops over rice, the other with cabbage, carrots, and peas over noodles. 
notes:  My husband usually cooks on the nights I get home from my job minutes before dinner. He is the stir-fry king.

Thursday:  supper club (a fabulous pumpkin lasagna with mushrooms - I'm getting the recipe)
notes: I love to cook, but I also love the extra hour or two on nights I don't cook.  I sewed instead.

Finished this French press cosy for my etsy shop!

Friday:  My husband and I had dinner out at one of my favorite restaurants to celebrate a friend's birthday.  At home with grandparents, the kids ate black-eyed peas, corn muffins with honey, and dandelion with hot bacon dressing.
notes:  Am I really an introvert?  Or maybe I just have wonderful friends.

Saturday:  Southwestern Corn Chowder (Simply in Season) made with roasted corn from last summer's corn roast.  Avocado.  Cilantro.  Cheese quesadillas.  Salsa from the Bowmans.
notes:  It was a rainy day and the soup was perfect. . . .but wow, I thought I made a big batch and I only have a pint left over.  I used up a lot of freezer food to make this meal, though.  I also made bagels today.

Sunday:  Make-Ahead Chicken Casserole.  Cranberry applesauce.  Green salad with vinaigrette.
notes:  I repeated the menu from the February fundraising meal. A comforting meal with an interlude to help friends who got a flat tire in front of our house.

Thanks to Carrie for the title and content idea!


Unknown said...

This was fun to read - I like the notes : )
I think I'm energized by time with my really close friends, but in a room full of people I'm only acquainted with, I'm ready to go home way before my husband is!
Those lemons sound a little strange...but I do like pickled artichoke hearts.

Christian - Modobject@Home said...

A lovely, inspiring post. The pickled lemons intrigue me. The professor and I recently enjoyed an appetizer at a fancy restaurant that included thin lemon slices, deep fried... they were placed in a basket of fried shrimp, calamari, and oysters. What a delicious complement to the seafood! Very tasty.

Tracy said...

Hmm...I've never heard of pickled lemons. And then, moments after reading your post in GoogleReader, I came across another recipe that piqued my interest. It has preserved lemons, which appear to be similar, if not the same as your lemons. I thought you might enjoy the recipe, too. It seems like something you would make.

Carrie Snyder said...

So glad to see I've inspired you to share your weekly menus too! The corn chowder sounds delicious -- I've never made it, and I have Simply in Season (and last summer's corn in the freezer)!

Jennifer Jo said...

Good timing on this post---I'm in the middle of making my weekly menu.

Sarah Barry said...

I too love dessert with light meals.

These sound like some yummy and fascinating suppers.