Confession: I didn’t make much of last week’s menu. The reason? I was too darn
busy lazy to go to the grocery store. I waited until an ice storm threatened our area and then had to fend the other crazies that were out to buy milk and bread. ‘Cause you know… they might not be able to leave their house for a few hours, so they gotta stock up on milk and bread?!?! Anywho, I know have a pantry full of fresh ingredients again and I’m thrilled. No more Lipton Soup and frozen pizzas for this family. We’re getting back on the cooking bandwagon.
This is a big cooking week for me. I haven’t seen my family in a few weeks, so I’m inviting them over for dinner. And then, there’s the Super Bowl. I’m making my almost-famous Veggie Chili. Trust me, it’s awesome, even if you’re a meat eater.
Chicken with Brussels Sprouts and Mustard Sauce
(Save 6-8 Brussels Sprouts for Cauliflower Soup)
Rosemary Potatoes (I like to use the tri-colored potatoes: red, yukons and Peruvian purple)
Tuesday: Optional Vegan
Rigatoni with Leeks and Radicchio (I’m using rigatoni, obviously instead of spaghetti; easier for little hands. Omit cheese for vegan diets)
Roasted Carrots: Peel and quarter 1 pound of carrots. Toss with olive oil, salt, and pepper. Roast at 450 degrees for 20 minutes, flipping halfway through.
Wednesday: Breakfast for Dinner
Fruit Salad with fresh mint
Sweet Potato Fries (Alexia Brand)
Roasted Broccolini: Toss broccolini with olive oil, salt and pepper. Roast at 450 degrees for 12-15 minutes, flipping half-way through.
Family Dinner (Serves 6):
Roasted Cauliflower and Aged White Cheddar Soup
(Topped with fried Brussels Sprout leaves)
Guacamole Hummus with Soy and Flaxseed Chips (Trader Joe’s brand)
Guests can bring other apps/desserts and of course… BEER!