Weekly Menu for the Week of January 23, 2012


During this COLD spell, we're dreaming of warmer days and seedlings.

Monday: Curry Up

We used broccoli in our Curry Up.

Tuesday: Orange and Ginger Short Ribs with Coleslaw & Roasted Sweet Potatoes

Orange and Ginger Short Ribs a la Pete. This is a good recipe for a day that you are working from home or on the weekend. Inspired by GastroKids Pork Ribs recipe


1 ½ -2 lbs Short Ribs, trimmed of excess fat

Salt & Pepper to taste

Zest from one Orange (set aside ½ of the zest to top ribs when serving)

1 cup Orange Juice(fresh squeezed preferred)

¼ cup Soy Sauce

4 Garlic Cloves, minced

2 T Ginger, peeled and grated

1 t Brown Sugar

¼ t Red Chili Flakes

Preheat the oven to 325 degrees.

Mix together ½ of the zest, orange juice, soy sauce, gloves, ginger, brown sugar and chili flakes.

Heat 1 T olive oil in a dutch oven or pan that can go into the oven, salt and pepper ribs to taste and sear the ribs on all sides.

Pour Orange mixture over ribs, cover the dutch oven and place in oven for 2 – 3 hours until fork tender. Turn occasionally. Top meat with sauce, remaining zest and serve.

Oven Roasted Sweet Potatoes

Simply cut 2-3 Yams into ½-3/4 inch cubes, toss with 1-2 T butter or olive oil and roast for 25-30 minutes at 400 degrees until golden, stirring occasionally.

Asian-style Coleslaw

Chop & toss together:

½ cabbage, shredded

3-4 carrots, shredded

2 T Rice Wine Vinegar

1 T Roasted Sesame Seed Oil

½ t Sugar (adjust to taste)

1 t Seasame Seeds

1 t Fish Sauce (or more to taste)

Pinch of Salt

Pinch of Red Pepper Flakes

Wednesday: Swiss Steak and Roasted Brussels Sprouts

Roasted Brussels Sprouts

Pre-heat oven to 400 degrees, if possible use convection, otherwise increase to 425 degrees.

Cut Brussels Sprouts in half, sprinkle with olive oil, salt & pepper to taste and cook for 40-45 minutes, stirring occasionally.

Thursday: Red Lentils

Friday: Buffalo Wings with Blue Cheese Yogurt Dip

We changed the wings to kid-favorite drummies.

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