Menu. Week: 3/11/2013-3/15/2013.

Sunday: pav bhaji
Monday: Soy-ginger salmon (adapt this), tabouleh, watercress avocado salad
Tuesday: Spiced lentil soup, kale salad
Wednesday: Three bean vegetarian chili, cornbread
Thursday: egg curry, brown rice, roti
Friday: open

WF
fruits
coconut milk
vegetable broth
thyme
lemongrass
kale
watercress
avocado
cilantro
cauliflower
carrots
bell pepper
frozen peas
salmon
beans
cornbread
bread rolls

Comments

Post a Comment

Popular posts from this blog

Banana Walnut Bread

Image
This one is mostly courtesy of Food Network Test Kitchens . However, I do have an addition to the original recipe: 1/4 to 1/2 cup of cream for a moist loaf. Banana Walnut Bread 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/4 cup cream 1/2 teaspoon vanilla extract 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan 1 cup sugar 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup) 1/2 cup toasted walnut pieces Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F. In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add th...
Read more

Patali Gur (Date Palm Sugar)

Image
Image from Gilt Taste During my last trip to India, I discovered what the Bengalis call patali gur. It is sugar extracted from the sap of date palm trees. It's darker in color and richer in flavor. Sumit's aunts brought a large chunk of the stuff from Kolkata and made traditional kheer (Indian rice pudding) with it. I'd had kheer in the past and was never a huge fan. People love it, but to me it was usually just warm, sugary rice milk. Nothing too memorable. The kheer made with patali gur, however, was something very different. The gur imparted a caramel-ly, smoky flavor to the kheer. It was intensely rich, incredibly delicious, and definitely memorable. At the time, I was lucky enough to bring some of it back with me. I used it sparingly and made kheer only for special occasions. But eventually, it was used up. I had been searching for it in vain on the internet and in Indian grocery stores ever since, and only recently came across it on Gilt Taste . When I discov...
Read more

Menu: 3/6/2017-3/12/2017

Monday: Channa Masala, rice. Use this recipe or this one Tuesday: Thai fish red curry , rice Wednesday: bean and cheese enchiladas, fava bean soup Thursday: Cuban chicken and black bean quinoa bowls Friday: Chimichurri shrimp over creamy polenta
Read more