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

http://glutenfreegirl.com/sweet-potato-latkes-gluten-free/

Pumpkin Soup

Ingredients:

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

Directions:

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.

Tostadas

Ingredients:

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

Tostadas

Queso fresco, feta cheese, or goat cheddar cheese

Avocado, diced

Cilantro, chopped

Lime wedges

Directions:

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).

Black Bean Salad

Thursday: Oscar’s Favorite Fish Sticks with Abby Cadabby’s Magic Golden Zucchini Coins

Both of these recipes are from the C is for Cooking Cookbook and the Kool Kale Energy Drink for a St. Patrick's Day touch!

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!

http://glutenfreegirl.com/potato-sunchoke-soup-with-homemade-chile-oil/