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| Chicken in curried peanut sauce |
Friday
Chicken in curried peanut sauce, with radish greens and celery
Brown rice
Green salad, with mock bleu cheese dressing
Rhubarb custard pie
Saturday
Assorted sandwiches (freebie today)
Fresh grapes and cherry tomatoes (freebie today)
Cole slaw (freebie today, extended with extra cabbage)
mushrooms sauteed in butter (freebie today)
Layer cake (freebie today)
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| Green salad with dried cranberries, with Rhubarb dressing, from Tuesday |
Sunday
Ham and cheddar green quiche
Brown rice
Honey-mustard glazed carrots
Leftover cake
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| Tomato-Florentine soup |
Monday
Tomato-florentine soup
Toasted cheese sandwiches
Green salad
Leftover cake
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| Meatballs, mushrooms and celery in gravy over rice |
Tuesday
Meatballs, mushrooms, and celery in gravy, over
Brown rice
Sauteed Swiss chard
Green salad with rhubarb dressing
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| Wednesday's hot dog wrap, with potato and garden greens hash |
Wednesday
Hot dogs in bread wraps
Hashed potatoes and garden greens in bacon fat
Brownies
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| having-a-bad-day brownies -- see one is missing already |
Refried bean, rice and cheese tacos
Oven-roasted carrots
Green salad with rhubarb dressing
Leftover brownies
We had so many delicious items on this week's menu. Starting at the top, the chicken and radish greens in curried peanut sauce. This meal came about as a way to disguise a huge pile of radish greens (they cooked down quite a bit, so they don't look like a huge pile, here). A garlicky, curried peanut butter sauce completely camouflaged the sharp flavor of the radish greens.
Next favorite would have to be the meatballs and celery in gravy over rice. I love meatballs. I feel like I get a much more beefy flavor and texture by making meatballs, as opposed to just frying ground beef into crumbles. The mushrooms were given to us last weekend. I made a fantastic cream of mushroom soup, for Sunday's lunch, with about half of the mushrooms. With the other half, I sauteed some for Saturday's dinner, and then used the last in the gravy for these meatballs.
Also that night, I made a batch of this rhubarb salad dressing to top a simple salad of green leaf lettuce and dried cranberries. Very delicious. This particular salad has been repeated in lunches a couple of times this week.
The night that I made the hot dog wraps I was in a bit of a conundrum as to how to prepare a mixture of radish greens and the last of the fall Swiss chard. I thought of hashing them along with potatoes, in bacon fat. Very yummy. First I cooked the potato cubes in the bacon fat, until well-browned, then added the shredded garden greens. I added a bit of onion powder and salt towards the end of cooking. Completely masked the green-y taste of all of those greens.
And those brownies -- well, I had quite a day on Wednesday, complete with over-flowing washing machine, and a clogged shower drain to unclog. It just wasn't my day. So, I did the most logical next thing. I took a batch of brownies out of the freezer, and topped them with a really decadent mint-chocolate frosting, combining a cocoa buttercream with peppermint melting wafers (leftover from Christmas clearance). The end frosting is more like a ganache, firm, but not hard. Like a piece of fudge, but with a brownie attached. I'd say that's a Win. Win!
Have a great weekend!
