Menu for week of Sept 19-30

Woo Hoo! Here we are planned till the end of the month.



Sat Sept 19--

Roasted Chicken, Baked Potato, and Green Salad



Sun- dinner at Gma's



Mon-

Sub Sandwiches, Carrot Salad, Potato Salad

Home Canned or Fresh Fruit



Carrot Salad

(dairy free)

6 carrots grated, peel if you like

2 or 3 oranges-- peeled and chopped

canned coconut milk (enough to
moisten the salad)
*I mixed this in the blender first before adding to the saladagave nectar to sweeten to taste (used about a tsp.) 1/2 cup of raisinsCombine all the ingredients in a large bowl,and serve cold.



Tues-

Chef Salads - pull out all the veggies in the fridge and chop them up, add a bag of precooked chopped chicken from the freezer, and whatever other goodies I can find, boil a few eggs and call it salad!

Sourdough Bread

Leftover sides from Monday night



Wed-

Chicken Stir-Fry

Brown Rice and Fried Rice



Thurs-

Spiced Roasted Chicken

Alan's Channa Dal

Curry Rice
Flatbreads and Hummus (unless the kids use the flatbreads again to make burritos-- then we will have hummus and veggies-seriously how do you mistake a flatbread for a tortilla?)


Alan's Chana Dal
Ingredients:
1 1/2 cups chana dal
5 cups water
2 1/4-inch slices of fresh ginger
teaspoon of dried turmeric
1 head garlic
cayenne to taste
1 teaspoon whole cumin seeds
1 teaspoon salt
1 teaspoon garam masala
tomatoes and onions (optional)
Preparation:
Check over and clean the chana dal and place in a heavy, coverable pot. Add water, ginger, and turmeric. Bring to a boil over medium heat, skim, and reduce to a low simmer (covered).
After an hour, remove the top and stir every 5 minutes or so for a total of 1/2 hour. It will have thickened up nicely and want to stick near the end. Remove the 2 ginger slices.
In another pan, prepare the seasoning. A little peanut or canola oil in a non-stick fry pan works well. Fry a head of garlic cloves (peeled and chopped), some cayenne, cumin seeds and salt. You can also add garam masala, an Indian spice mixture that varies by region.
Brown them all, then dump the whole thing into the simmering dal and clamp the lid on. Careful here, because the hot oil can splash you. Cook for a few minutes and serve over hot spiced basmati rice. You can also use tomatoes and onions.
Source:
Recipe by Alan Feldman.





Fri-

Beef Kabobs

Mushroom Rice -brown rice dish from freezer



Sat-

Burgers or Sausage Sandwiches

Homemade fries -- check my link -http://laurablog72.blogspot.com/2009_01_01_archive.html

Leftover Salads



Sun-

Likely duck legs-- possible scrounging- anyway it's a no cook night with just DH and myself and the little girls



Mon-

Beef and Veggie Pie -- from freezer stash of meals
Green Salad



Tues-

Catfish

(not sure of sides yet or how I will fix the catfish)



Wed- Sept 30

Chicken Salad Sandwiches

(not sure of sides yet)