Weekly Menu for January 30, 2012

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It's a busy time around here and it is so nice to be able to draw upon past menus, freeing up time to play in some long-awaited snow!

Monday: Baked Broccoli Ravioli and Rainbow Chopped Salad


Tuesday: Hoisin-Glazed Roast Chicken Served with Rice & Asian Winter Slaw

In our opinion, no household should be without hoisin sauce. You can do wonders with hoisin!!


Wednesday: Turkey Avocado Clubs

Since wraps are a hit in our house, I’m going to use tortillas rather than bread.


Thursday: Tamale Pie, adapted from the American Test Kitchen’s, The Best 30-Minute Recipe

One day I was having the black bean dip and chips with leftover Tamale Pie and realized that the black bean dip enhanced the flavors of the tamale pie. We now add a layer of black bean when making tamale pie.

Ingredients:

2 T Olive Oil

1 Onion, minced

2 T Chili Powder (or to taste)

½ t Salt

Dash Pepper

2 Garlic Cloves, minced

1 lb Ground Beef

15 oz Black Beans (can or soaked/cooked if dry)

15 oz Tomatoes (can or fresh from garden)

1 c Cheddar Cheese, shredded

2 T Cilantro

Black Bean Dip – Recipe follows

Cornbread Topping –Recipe follows or boxed

Directions:

Preheat the oven to 450 degrees.

Heat oil in heavy skillet over medium heat. Add onion, chili powder, salt and cook until onion softened, approx. 5 minutes. Add the garlic and stir for about 30 seconds. Stir in beef, beans and tomatoes and cook for about 5 minutes. Stir in the cheddar and cilantro. Spread a layer of black bean dip over the meat filling and then dollop cornbread batter over the filling and spread into even layer. Bake until the cornbread is golden about 10-15 minutes.


Black Bean Dip

Blend together:

15 oz Black Beans

2 T Lemon Juice

1 ½ t Soy Sauce

½ t Cumin

½ t Cayenne

Salt to taste


Vegan Cornbread Topping (No Eggs) or use your favorite boxed cornbread

Mix together:

1/2 c all purpose flour

1/2 c yellow cornmeal

1 T sugar

1 1/4 t baking powder

2/3 c light coconut milk


Friday: Tofu Tacos

Our kids have been really into tofu lately. We’re going to try this tofu twist on tacos.

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