- Monday: Lentil soup with tomatoes, bow tie pasta
- Tuesday: Chili, tortillas, greens
- Wednesday: Tabouli, roasted vegetables
- Thursday: Hamburgers, buns, frozen vegetables
- Friday: leftovers (everyone was out)
- Saturday: Spanish rice, cucumber salad
- Sunday: ?
This recipe is good for those days when you have dinner that might be postponed for a long time. The curry can be served quickly, but if you leave it on the stove longer the potatoes turn into a kind of delicious curry gravy for the garbanzos. We served it with greens, and it would have been good with a side of cauliflower as well.
- 2-3 lbs potatoes, boiled, with 1 cup cooking water reserved
- 1 onion, chopped
- Oil for frying
- curry powder, to taste
- 1 can coconut milk
- 2 cans garbanzo beans, cooked and drained and rinsed
Prepare potatoes by boiling them until done. Reserve some cooking water.
While the potatoes are boiling, fry a chopped onion in some oil on low heat. When the onion smells nice but is not brown, add the curry powder and cook, stirring, until fragrant.
Add the coconut milk to the curry mixture and stir until well mixed. Then add the garbanzoes, and cook covered on low heat.
When the potatoes are ready, add them to the garbanzo curry. Cut the potatoes into smaller pieces if they are too large. Keep covered, and add up to 1 cup potato water if the mixture gets too dry.
1 Tbs canola oil
1 large onion, chopped
2 8 oz packages savory baked tofu
1 head cauliflower, cut into florets, steamed
coconut milk, about half a can
diced tomatoes, one small can
Heat the canola oil over medium heat (6/10). Add chopped onion.
Cook until fragrant. Add curry powder – I generally sprinkle it
lightly over the top – and stir until even more fragrant and colorful.
Add diced tofu, stir so that the curry powder is equally mixed in.
Don't cook so hot that the onions brown, but get everything hot
enough that if you stopped you could eat the mixture right there.
Add steamed cauliflower, stir until everything is coated with the curried
onion. Adjust the seasonings so that the color is right.
Add the coconut milk and diced tomatoes. If you are using canned
tomatoes, consider reserving some of the liquid so that the curry
is not too soupy. Stir, bring to heat at 6/10, then reduce the heat
to 3/10 and cook until the color is right. (At the start, you will
have a pinkish tone because the tomatoes are raw; you are aiming for
a more curry color, which will happen when the tomatoes are cooked
With the right amount of liquid, this can be served over rice or with
rice on the side to sop it up.
Serves as many people as you make it for; I allow 4 oz of tofu per
It could probably have peas added to it.
Freeze the other half a can of coconut milk for the next time you
do this recipe.
Even better the next day if there's any left.
The basic idea is from Martha Rose "Fast Vegetarian Feasts" 1986, p. 103. It's very simple, as befits her normal cooking. Cut the tops from peppers, clean them out, fill with a mix of leftover rice and beans and top with cheese. Bake 30 to 40 minutes, as long as it takes for things to get as soft as you want.
I'm guessing I'll end up using black beans; there's rice from yesterday. We have an abundance of tomatoes from market, since it's the season when you order a half a peck they are SO HAPPY that someone wants their roma tomatoes in quantity that you end up with an extra pint of cherry tomatoes just to taste. The 4 y/o will want the beans plain.
Cook all the peppers in the fridge, there will be more on Saturday. The freeze watch line is as far south as Gaylord, so we should be good for a few more weeks.
Some notes, more for myself than for you.
Farmers Market had a lot of produce – field greens and flowers were the big new crops. We had some tat soi from Shannon Brines that was very good in a stir fry.
The phone on the farm in Homer, MI is answered only at 8am, if I read the handout right.
No zucchini yet (and not expected for a long while), but Grandma says that if you mix the zucchini with a small amount of pineapple essential oil and let it sit overnight you'll swear that it was really fresh pineapples.
People's Food Coop had sunflower sprouts (or sunsprouts) from Gardenworks. Delicious and green with the taste of the sunflower. It would be a nice add-in to a mixed stirfry greens or as a few on top of a rice and beans salad.
If I start the lentil soup from Martha Rose at 9am (p84-85) I can not hurry in the evening on Monday.
Add a little water and cook off the crusty rice at the bottom of the rice pan, stirring until you have a kind of a rice slurry. Then add salt, pepper, and butter to taste. Mmmm.
Mexican style kosher for Passover foods recipes from Julian Medina, chef and owner of Toloache. To read more than to cook.
Ojai Pixie Tangerines at Trader Joes in Ann Arbor. The Pixie is a result of open
pollination of Kincy mandarins (Kincys are a hybrid
between a King Mandarin and a Dancy Tangerine). Small and delicious.
People's Food Coop does a much better job than Whole Foods at merchandising their Ann Arbor Tortilla Factory tortillas; they are much fresher, and you don't have to dig into the cooler to see them. Both places have troubles keeping them in stock daily. Produce Station is another good source.
The Avalon Bread bakery is very close to Wayne State University, but I don't have any sense for that walk. 422 W. Willis, Detroit MI 48201
Sunday: quesadillas, rice, beans, veg
Monday: Lentil soup, w/pasta, radish salad
Tues: Tofu, veg, rice
Friday: Mac and cheese, frozen veg
Sat: Turkey dogs, soycutash
A second try at menu plan Monday, written Sunday night.
Farmer's market on Saturday was eggs, apples, some good conversation and not much more food. We didn't get there early enough for fresh greens from Brines Farm, and by the time we were there Wasem's was out of donuts. Still a lot of fun.
Food coop was pleasant, but I didn't do most of my shopping there. Next week I'll do shopping for spices there, since their selection is best and they are never out of stock of anything.
Trader Joes was picked over on Sunday night – I am usually out on Sunday a.m. so it was hard to believe how much of the store had empty shelves because I know they were full in the morning.
Whole Foods had blueberries (Chile, commercial) for something like $2.99 for 6 ounces. I didn't buy them! especially noting the Frog Blog report that blueberries were incredibly cheap wholesale. As always, I had to dig way way way back in the cooler for the Ann Arbor Tortilla Factory tortillas – it's as though whoever stocks the competing tortilla product (which costs 2x as much) pushes them to the back. Out of stock: red lentils, basil (how, I ask you, can you be out of stock of basil? worldwide basil shortage?).
With that here's the menu plan.
Monday: rice and bean salad with olives; some kind of dressing; I'm looking for a vegetarian Green Goddess style dressing recipe.
Tuesday: potato gratin; frozen mixed veg
Wednesday: Mediterranean lentil soup (recipe from freddyknits), frozen broc, bulgar. The lentil soup uses the red lentils that were out, so I need to figure out how to get some.
Thursday (easy): tortillas and beans
Friday: pasta with leeks and pecans
Saturday: soupe de samedi (Samstagsuppe) + bunny biscuits
Sunday: chili and corn muffins
Menu for the week. The motto: "ogni pasto rappresentato" (every meal accounted for).
I'm joining the menu plan Monday group with this post.