Menu for the Week of November 7, 2011


A mix of different ethnic cuisines both vegetarian and meat dishes... a nice balance.

Monday: Cumin Scented Quinoa and Black Rice

I was amazed to find black rice and red quinoa in the bulk section of our co-op! It is so good that I recommend doubling the recipe and adding more avocados.

Tuesday: Night Out With Dad

I’m hosting book club this month. The kids and dad are excited to eat out!

Wednesday: Six-Spice Hanger Steak and Chinese Broccoli with Ginger Sauce

The sweetness of the sauce balances out the spice rub on the steak. To reduce the heat, skip or decrease the amount of Sichuan peppercorns or replace with red chili pepper. You can also use broccoli in place of Chinese Broccoli.

Thursday: Sopas

I first made this recipe after seeing Susie Jimenez make it during this season of the Next Food Star ( It has become one of my kids’ favorite recipes.


2 cups Masa Flour

1 cup Chicken or Vegetable Broth (warmed)- add more if needed to form a dough

½ t Salt

½ t Pepper

Roll dough into 6-8 balls. Mash each ball with the palm of your hand and then form a small wall around the edges. Cook for 5 minutes at 350 degrees. Place sopa in 350 degree oil and cook until golden brown.

Refried Beans:

½ Onion, diced

2 Garlic Cloves, minced

1 package Chorizo Sausage (can eliminate if you want to make vegetarian)

1 can Pinto Beans

Brown onions, add garlic and then add chorizo sausage. When sausage is browned, add pinto beans. Cook for about 15 minutes, mashing the beans in the process.


Chop cabbage, red onion, cilantro and jalapeno (enough for your liking). Squeeze juice from half a lime and toss with coleslaw.

Chili Sauce:

Blend 1 ½ cups plain yogurt with 1-2 tomatoes, ¼ cup onion and 1 red chili in a food processor.

Friday: Lemongrass Pork with Vietnamese Table Salad

A great meal for entertaining!

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