Friday, January 15, 2010

On The Menu...

So apparently, I really am bad at following directions... this week I shopped online to buy the ingredients for the shopping list for the weekly meals in Everyday Food. However, rather than stick to their menu, I started winging it, and got carried away. I think the only similarity is that they served polenta (I didn't follow her recipe though... too much butter!) and that I served beef and sauteed mushrooms. Ah, well, at least I got dinners on the table every night. Now, what to make tonight?

By the way, check out this very cool menu generator on RedKid.Net — love it!!
  • Monday: Huevos Rancheros with orange and grapefruit sections
  • Tuesday: Tarragon Chicken with tortillas and rocket (arugula) salad
  • Wednesday: Annie's Mac and Cheese (with butternut squash puree - shh...) turkey dogs in "blankets," peas, cherry tomatoes and mandarin oranges (we had produce-averse kiddo dinner guests ...)
  • Thursday: Grilled beef strips with caramelized onions, sauteed mushrooms, creamy polenta, and steamed broccoli
  • Friday: ?????
Update... "Specials"
  • Friday - From the Everyday Food menu, I made grilled (broiled) polenta wedges with creamy mushrooms (or pesto sauce) and peas. Did a Japanese-style lunch at Ro's today too, so lots of good food this week!
  • Saturday - Chilequiles with fruit salad (strawberries, blueberries and sectioned oranges with a splash of balsamic, vanilla, some sugar and a dash of salt).


Rochelle said...

I did the broiled polenta wedges last night, with the creamy mushrooms and asparagus, but paired it with comfort meatballs from Pioneer Woman. Those are delish, and overall the meal was a success. Polenta's not my fave - I served it soft with pork tenderloin a few days ago, and in a reversal of the usual experimental dinner reactions, Gavino loved it and I could barely choke it down. Not so psyched to have a bunch of polenta leftover, but the broiled version was tolerable. It was very buttery.

-K said...

I added two cloves of crushed garlic, and the mushroom stock to my polenta and thought that improved Martha's recipe considerably. Erik hated both the soft and broiled versions, and (as usual) Madeline ate both with no problem. I much preferred the broiled version.


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