Tuesday, June 22, 2010

Menu Plan for the Week

It's been a long while since I posted! This menu's posting is a bit late, but the menu itself isn't. Like usual, I planned and shopped for it on the weekend.

Monday: Potsticker Stirfry (aka I sauteed a bag of frozen potstickers from Trader Joe's along with broccolini, red cabbage, peppers, and shiitakes. And, of course, garlic and onion. Add soy sauce, white wine vinegar, hot sauce, and a drop of sesame oil, and you're good to go!)

Tuesday: Homemade Hideaway Bakery Chicken Sandwiches with Roasted Cauliflower and Roasted Yukon Gold Potatoes (Since I don't eat grains or starches of any kind, my sandwich is breadless and the potatoes were just for hubby. And the Hideaway sandwich is one of our favorites, so I decided to try it at home -- delicious! I grilled some rosemary-marinated chicken breasts, sliced them, and put the chicken on a fresh, toasted-and-rubbed-with-garlic ciabatta roll topped with caramelized onions and pickled cabbage. Divine.)

Wednesday: Cena Latina (Black beans and rice, tostones, sliced avocado, and red cabbage salad)

Thursday: Dining out at the uniquely Eugene and absolutely delicious Poppi's Anatolia for Bites for Rights!

Friday: Mediterranean Melts (No toast for me on this one, obviously; I put the delicious stuff over a bowl of garbanzo beans and it's equally yummy.)

Saturday: Date Night! We're going to see the fabulous Pink Martini and we're having dinner with friends beforehand.

Sunday: Not sure yet... depends on the weather! I'd love to grill something on our back patio.

3 comments:

  1. Love your menus! Do you use a wok or a frying pan for your stirfry? And did you make your own tostones? Impressed! hugs dolores

    ReplyDelete
  2. Thanks! I don't use a wok for my stirfries -- I am of the America's Test Kitchen school of thought that what you want with a stirfry is cooking surface; with a wok, there's actually very little, right at the bottom. They recommend a non-stick skillet; since I don't cook with non-stick b/c of its toxicity, I use my 12"cast-iron skillet and it works like a charm.

    I am going to be making my own tostones! They are heavenly. A bit of work, but never not worth it. I hope to post the recipe here soon.

    ReplyDelete
  3. Yay Bites for Rights!
    Yay Pink Martini!

    ReplyDelete

Blog Widget by LinkWithin