Menu June

Cukes, artichokes, celery, lettuce, broccoli, fava beans

BLTs and broccoli salad

Fried Asian Cucumber Crinkles

PW Sour cream enchiladas with red sauce, Best bites black beans and mexican rice

Roasted Cabbage wedges

Fettucine with fava beans (sub spinach for escarole)

Stuffed Peppers (obb?)

Bean curry with pitas

Uncle Mike's Spaghetti Sauce

2 Medium Onions, diced
8 oz mushrooms chopped
8 cloves garlic, minced
2 lbs hamburger
2 tsp oil
2 8 oz cans tomato sauce
1 can tomato puree
1 1/2 tsp salt
1/2 tsp pepper
8 cups water
2 cans stewed tomatoes
1/4 tsp allspice
1/4 tsp italian seasoning
1/4 tsp dried basil
1 tsp parsley flakes
2 TBS butter

in saucepot brown hamburger until well done. In a separate frying pan place oil, onions, mushrooms, and garlic. Saute for 4 minutes. Combine and cook for 5 minutes.

Combine with tomato sauce, puree, and pater. Add all of the seasonings and butter. Bring to a boil .

Reduce heat to low and cook for 3-4 hours.

Pompanoosuc Porridge Bread

Pompanoosuc Porridge

5 parts steel cut oats
2 parts bulgur wheat
1 part whole flax seed

Porridge:

Bring 2 cups water to a boil. Sprinkle in 1 cup porridge and stir. Turn heat down, cover, and simmer for 5 minutes. Remove from heat and let cool a bit before eating. Add your favorite topping.

Bread

2 TB sugar

2 tsp. instant yeast

1 ½ cups lukewarm water

1 cup cooked Pompanoosuc Porridge

2 cups whole wheat flour

2 cups bread flour (1 Tablespoon gluten to a cup of all-purpose flour)

2 ½ tsp. salt

4 TBSP butter, softened

Mix together all of the above ingredients till you’ve made a soft smooth dough. Turn onto floured work surface and knead for 3 to 4 minutes. Let rest for 5 to 10 minutes, then knead for 3 to 4 minutes more. Place in oiled bowl, cover and let rise until doubled in bulk, 1 ½ to 2 hours. Punch it down, turn it onto floured surface and knead briefly. Shape into round or oval loaf and place on greased baking sheet. (*I usually just divide it into two loaf pans) Cover and let rise for 1 hour, or until slightly less than doubled in bulk. Dough will spring back when gently pressed. Bake in a preheated 350 degree oven for 40 to 45 minutes or until interior temp is 190 degrees.

A Menu to Get Me Out of a Cooking Rut--I Hope

Produce in my fridge: onions, red potatoes, lettuce, green peppers, cucumbers, artichokes, mangos, sweet potatoes, tomatoes, spaghetti squash, and way too much cabbage.

Drew's birthday dinner:
Spaghetti with Uncle Mike's sauce
French bread and bread dip
Whatever veggie we have lying around
Strawberry shortcake on cream cheese pound cake

Pretzel Bites with cheesy dip, spaghetti squash

Black bean sweet corn quinoa

Jessica's skinny soup

stroganoff, artichokes
Broccoli cheese calzones and roasted red potatoes

Homemade pizza and salad/smoothies

Red beans and rice with leftover chorizo

tomato soup, italian grilled cheese on foccacia