Menu for the week of March 14, 2011
Last week a menu that O created for a class assignment inspired our weekly menu. It was a HUGE SUCCESS. This week Skoogie has requested several recipes from “my cookbook”— C is for Cooking.
Monday: Sweet Potato & Parsnip Latkes and Pumpkin Soup
We have a lot of parsnip to use from our CSA so I’m excited to try this gluten & egg-free latke recipe.
Sweet Potato & Parsnip Latkes
1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon curry
1/2 teaspoon salt
1/4 teaspoon coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
16 oz. can pumpkin or fresh pumpkin purée
1 cup cream or half and half
In a large saucepan, melt butter. Sauté onion and garlic until soft.
Add curry, coriander, salt, and red pepper and cook for 1 minute.
Add chicken stock and boil gently, uncovered, for 15-20 minutes.
Stir in pumpkin and cream and simmer for 5 minutes.
Cool for 10 minutes. Pour into blender container and blend until creamy.
Serve with a dollop of sour cream/plain yogurt, chopped chives and/or toasted pepitas (pumpkin seeds) if desired.
Tuesday: Grover’s Chinese Meatballs with Sesame Rice & Seasame Green Beans
Both of these recipes are from the C is for Cooking Cookbook.
Wednesday: Slow-cooker Shredded Pork Tostadas and Black Bean Salad
For the black bean salad we’ll sauté frozen corn instead of grilling. The pork tostadas are adapted from American Test Kitchen for a slow-cooker version.
1 ½ - 2 lbs boneless pork shoulder
6 cups water
2 onions, quartered and 1 finely chopped
4 medium garlic cloves (reserve one clove, finely chopped)
1 ½ t dried thyme
½ t dried oregano
2 bay leaves
2 T olive oil
15 oz. can tomato sauce
1 T ground chipotle or can chipotle chiles without sauce (chopped finely)
Salt to taste
Queso fresco, feta cheese, or goat cheddar cheese
Place pork shoulder, water, quartered onion, 3 garlic cloves, thyme, oregano and bay leaves in a slow cooker. Let cook for 6-8 hours on low in a slow cooker. Reserve 1 cup cooking liquid and discard the rest. Remove garlic & bay leaves. Shred the pork. If desired you can brown shredded pork with 2 T olive oil, chopped onion and minced garlic clove until meat is browned. Stir in tomato sauce, chipolte, and 1 cup cooking liquid and salt to taste. Simmer 5-10 minutes until most of the sauce is reduced.
Top tostadas with shredded pork and desired toppings (several options listed above).
Thursday: Oscar’s Favorite Fish Sticks with Abby Cadabby’s Magic Golden Zucchini Coins
Friday: Potato & Sunchoke Soup
I thought this might be a great way to use some of our CSA potatoes. I am going to try my best to locate sunchokes at one of our local grocery stores. Otherwise, we may be ordering out!