Category Archives: This Week’s Menu

This Week’s Menu

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Last week was not a good week for sticking to our menu. A lots of stressful nights & too many lunches out. But, the two dishes we did manage were both keepers. While the Shrimp Simmered in Garlicky Beer Sauce was pretty much a slightly spicier version of the Chicken with Honey-Beer Sauce we made a few weeks ago it was definitely tasty. The other hit, rather surprisingly, was the Fried Broccoli Rice with Pancetta. We didn’t have time to go to the Jean-Talon market, so I just got some pre-cut stuff that was actually even better for being super salty. Rick claims he isn’t a fan of broccoli, but it turns out if I put enough bacon and garlic in it, he’ll eat anything.

Monday: Mushroom Miso Ramen

Tuesday: Pork Loin with Spinach & Lentils (in Polish)

Wednesday: Porcini-Dusted Salmon with Roasted Potatoes

Thursday: Tofu Skin Noodles

Friday: Take Out Night

This Week’s Menu

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Yes, I’m still working on a posting schedule that meshes well with my work and life situation now, but I feel like we’re on the verge of something here so I’m just going to keep going until something sticks.

With regards to last week’s menu, Rick’s take on Coq au Vin Blanc was crazy delicious and actually uncomplicated enough to qualify as a weeknight meal. However, the Maple-Glazed Parsnips & Carrots turned into a charred mess. I don’t know if it was adding the syrup so soon or the temperature of the oven, but I blame Martha Stewart.

I also loved the Grilled Miso-Soy Tofu with Edamame and Cucumber Green Salad. The perfect palate cleanser for these meat heavy days, and the use of red miso gave everything an incredibly satisfying umame-ness. Definitely a keeper.

The Red Curry Salmon was a little underwhelming, too spicy and not balanced enough, but that could just be due to me using a new curry paste I didn’t have experience with. I did however really enjoy the wilted spinach with garlic and oyster sauce I threw together to eat with it.

We never did get around to the Roast Pork with Rosemary and Blueberries, so I think we’re gonna save that one for a future Sunday supper.

Monday: Braised Bean Curd (Tofu) with Mushrooms over Steamed Rice

Tuesday: Fried Broccoli Rice with Pancetta

Wednesday: Takeout Night

Thursday: Crispy Berbere Chicken with Ethiopian Lentils

Friday: Shrimp Simmered in Garlicky Beer Sauce with Egg Noodles

This Week’s Menu

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Yes, it’s late. Yes, I totally lied to you last week. But I’m working on it, and I’m trying not to beat myself up too much about the intermediate blogging I do manage to accomplish. Stupid job…

Last week’s hits were, unsurprisingly, the Chicken with Honey-Beer Sauce and, more surprisingly, the Autumn Penne Pasta with Sauteed Brussels Sprouts in a Light Ragu. Oddly enough Brussels Sprouts are becoming one of my favourite fall veggies, and we were able to use the leftover sausages to make the always delicious Cassoulet-Style Sausage & Beans on Sunday. Talk about comfort food!

The Baby Bok Choy with Crispy Tofu was pretty underwhelming. Nothing bad about it per se, we’ve just had much better, similar recipes recently. We also never got around to the Goan Style Fish since I opted for the much less involved Five Spice Tilapia.

It’s another comfort food week for me and Rick with a tiny vegan interlude to cute the heaviness and a lot of excuses to use the oven to heat the apartment.

Monday: Coq au Vin Blanc with Maple-Glazed Parsnips and Carrots

Tuesday: Grilled Miso-Soy Tofu with Edamame and Cucumber Green Salad

Wednesday: Roast Pork with Rosemary and Blueberries with Zucchini Rice

Thursday: Red Curry Salmon

Friday: Take Out Night

This Week’s Menu

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Blurgh.

I have intentions. And they are good ones. But somehow life seems to keep getting in the way. Sigh.

In any event, I was able to carve out some time this weekend and get a jump start on the ol’ bloggy-bloggin’ so you’ll be entertained and enlightened this whole week. And I’ll be announcing at least part of reason I was so slacky last week on Saturday, so stay tuned for that.

On the meal front, again we only managed a few from our menu last week. I totally fell in love with Peach Kitchen’s super easy Tofu in Garlic Sauce, but we were both a little disappointed by the Baked Chicken Fajitas. I’m not sure what we were expecting, but I think everything turned out a little too “wet” and I’m really not a fan of canned chilies. I might try it again with fresh tomatoes and chilies just to see what it yields, but as it stands I’m not sold yet.

The Horeseradish Salmon was predictably delicious and simple, while the Caramelized Brussels Sprouts were unpredictably delicious. We added a little bacon for some smokey goodness & left out the nuts. Definitely something I would try again.

Monday: Baby Bok Choy with Crispy Tofu over Steamed Rice

Tuesday: Autumn Penne Pasta with Sauteed Brussels Sprouts with a Light Ragu

Wednesday: Takeout Night!

Thursday: Chicken with Honey-Beer Sauce with Sauteed Scallions, Mushrooms & Asparagus

Friday: Goan Style Fish with Rice

This Week’s Menu

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How was your weekend? Rick and I spent it alternating between watching awesome movies and being too sick to move. In addition to Beat Takeshi’s latest, Outrage Beyond (not as good as the first film, Outrage) and a Universal Monster double bill of Dracula (1931) and Frankenstein (1931) we finally got around to watching Cabin in the Woods. More comedy than horror, it’s still pretty gruesome in parts and full of Whedonverse cameos. If you are a Whedonite or just a fan of horror movies, it’s definitely a must-see.

Last week’s hits were definitely Rick’s Chicken Marsala, whose deliciousness was so great it couldn’t be overshadowed by the fact that he cursed the entire time he was cooking and dirtied every dish in the kitchen. Although he complained that it was a little advanced for him, I’d say that he’s cooking skills just leveled up!

I was also a big fan of the BBQ Hasselback Tofu, which was incredibly tasty considering how little effort actually went into making it. I cheated and used a bottled BBQ sauce, so I’m excited about continuing to experiment with different sauces since the one I chose was a little too sweet for my tastes. The Cheezy Orzo we made to go with it was so good even Rick, notoriously not a fan of nooch, liked it.

I also quite liked the Hoisin-Glazed Black Cod with Bok Choy, another deceptively simple dish (perfect for weeknights) and of course, Skinnytaste’s Shrimp Creole is classic for us.

This week’s menu is mostly comfort food with a twist with a little flourish at the end. We’re still giving ourselves a break in the middle of the week, but we’re cooking together more on the weekends so it all evens out.

Monday: Tofu in Garlic Sauce with Rice and Roasted Broccoli

Tuesday: Baked Chicken Fajitas

Wednesday: Take-Out Night!

Thursday: Lentil Bolognese

Friday: Horseradish Salmon with Caramalized Brussels Sprouts