Tag Archives: farmer’s market

Weekly Menus: Week of 4/15/2012

Gentle Readers, is there anything more exciting than the first CSA of the season? Answer: No. I just gleefully sent in my request, and I’m already plotting what to do with the fantastic eggs and bok choy that are coming my way. Spring is here, complete with p0llen, and I’m looking forward to more vegetable goodness.

Sunflower Yellow Egg Yolk from Farm Fresh Egg

Sunflower Yellow Egg Yolk from Farm Fresh Egg

We are in the process of finishing up our inventory reduction here at The Practical Cook kitchen. You may be forcefully invited to dinner to help out. Thanks in advance.

Light golden-brown biscuits!

Light golden-brown biscuits!

So here’s what you could be eating, from this week’s Weekly Menus:

Weekly Menus: 4/15/2012

Weekly Menus: 4/15/2012

And the Four-Square Grocery Shopping List:

The Four-Square Grocery Shopping List: 4/15/2012

The Four-Square Grocery Shopping List: 4/15/2012

Which translates into:

Sunday: Burgers and Fries
These may be veggie or beef, TBD, but the fries will be sweet potato. (Though the Eldest informed me that TPC’s Mom made an excellent regular potato fry, with a mildly raised eyebrow at me. Le sigh, the age-old competition for the hearts and stomachs of one’s offspring rages on.)

Monday: Salmon Cakes plus veg
We need to eat more fish, and this is a great way to do it. I’ve got some frozen leftover mashed potatoes to use up for the binder, and some butter beans that will pair nicely.

Tuesday: Breakfast for Dinner
Just because it’s Tuesday. I need to make some biscuits as practice for an upcoming challenge.

Blackberry Salad with Sweet Pecans and Mozzarella Cheese

Blackberry Salad with Sweet Pecans and Mozzarella Cheese

Wednesday: Pasta and Salad
The pasta bar was a huge hit last week, especially the creamy ham and pea. The salad was a blackberry number. Delightful, let’s do it again.

Creamy ham and pea pasta toss. (Look, a wagon wheel!)

Creamy ham and pea pasta toss. (Look, a wagon wheel!)

Thursday: Sandwich night!
I have some bread to use up, and what better time to make grilled cheese, pressed sandwiches, or whatever else we can dream up?

Friday: Freezer Surprise
Because I do adore a challenge. And a cleaner freezer.

Saturday: Dine Out!
This continues to be a fun event, as we expand our list of places and determine each time whether they’re worthy of a return visit. I am proud to be raising kids with diverse food interests, who enjoy both the comfort of a familiar place and the excitement of a new one. As spring weather arrives, don’t forget the power of the picnic. It’s a magical experience to grab food and eat it outside somewhere. Especially if it’s cold fried chicken.

Summer Picnic Platter Featuring Cold Fried Chicken

Summer Picnic Platter Featuring Cold Fried Chicken

What’s in your picnic basket these days? I won’t tell, though I may borrow your suggestion. Post a comment below, I can hear you out there.

Send menu suggestions, burning questions, and strokes of brilliance to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Up next, An Ode to Mood Lighting.

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Weekly Menus: Week of 4/1/2012

Gentle Readers, The Practical Cook is currently in a state of shock that it is now really, really time to complete her taxes. Where has the time flown? Another favorite eating holiday is just around the corner (hello Reese’s Chocolate Peanut Butter Eggs, I love your seasonality), and spring carrots are coming soon. In preparation for my re-dedication to the art of eating local and my CSA, I continue to work through my pantry stores.

We are fully prepared for Laura Ingalls Wilder to show up for dinner.

We are fully prepared for Laura Ingalls Wilder to show up for dinner.

Seriously, it’s like Little House up in this joint, you’ll note I’ve just been buying fresh goods for weeks now. There was a significant inventory issue, and I will confess that there has been some wonderful field research to be done. Look for some upcoming reviews.

Very respectable fried pickles to be found at Carolina Ale House.

Very respectable fried pickles to be found at Carolina Ale House.

But I digress, here’s what we’re eating this week. It’s Spring Break, so there will be a lot of lunching happening as well. The problem with raising very polite and thoughtful eaters? They’ll tell you clearly and firmly what they do and don’t like. Le sigh. Undone by my own teachable moments.

Pork Belly with Tamarind. Like Bacon, only better. Yeah, I said it.

Pork Belly with Tamarind. Like Bacon, only better. Yeah, I said it.

Weekly Menus for this week:

Weekly Menus: 4/1/2012

Weekly Menus: 4/1/2012

Four-Square Grocery List:

Four-Square Grocery Shopping List: 4/1/2012

Four-Square Grocery Shopping List: 4/1/2012

Which translates to:

Sunday: Veggie Burgers and Sweet Potato Fries
I have a lot of sweet potatoes, as in many pounds. I made the last batch too spicy, as sweetly told to me by The Youngest Practical Cook Junior. Leftover buns from last week’s burgers, new swing at the fries, done.

Monday: Breakfast for Dinner OR Beans and Rice
Depends on time and the potential guests. I plan to actually have the beans in the house to cook this time. Bonus.

Tuesday: Dine Out!
The Juniors and I are going to be rolling on some research. I hope this will be a joint review, we shall see.

Wednesday: Sausage, greens, pierogies
One day I hope to make my own pierogies, or source them locally in a way that hearkens back to my time in NYC. Any and all suggestions welcome here. Until then, freezer case for all of this.

Thursday: Tuna Salad
Because I need to eat more fish. And because I want to perfect tuna salad, which I’m quite fond of. I just don’t love cat food, if you know what I mean.

Friday: Leftover Surprise/Risotto
Depends on energy level and circumstance. I’m craving mushroom/asparagus risotto, and I just made stock.

Saturday: Dine Out!
This could potentially be a remote location opportunity. I have some BBQ scouting to do to quiet a certain cantankerous critic. You know who you are.

Send your bon bons, actual questions, and video challenges to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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On Wednesday, Easter Brunch/Lunch Ideas!

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Weekly Menus: Week of 3/25/2012 (with bonus “recipe”)

Gentle Readers, forgive the delayed posting, The Practical Cook is working on her taxes, and used the time-honored strategy of oversleeping as a means of addressing that odious task. She has determined that her next career will be as the person who names nail polishes, though, as there is a wonderful overlap between food and marketing in that field.

Today's Bonus Recipe: BLT with avocado on rye

Today's Bonus Recipe: BLT with avocado on rye

I am currently wearing “Gouda Gouda Two Shoes” on my fingers and “Vodka and Caviar” on my toes. That was the reward for housecleaning. As I’m out of paintable surfaces, alas, I must do the taxes. But I digress. This week will involve a fairly good amount of field research, and some forward planning. I am awaiting spring and the return of my CSA with great anticipation. Until then, I’m in a tasting frenzy. Last night I had some cremeux, a cheese that reminded me why food is my passion. It was as creamy as butter, salty and pure, such a clean taste on exquisite bread.

Hello dreamy cheese.

Hello dreamy cheese.

So I am entering this week with the simplest of meal plans, stripped down to taste the components, manageable to fit a busy week, and interesting enough to engage the food lovers I am raising. They are urban farmers now, having planted some lettuce. I look forward to becoming a farm-to-fork family.

Urban lettuce patch. Back off bunnies.

Urban lettuce patch. Back off bunnies.

So for our weekly menus we have:

Weekly Menus: 3/25/2012

Weekly Menus: 3/25/2012

And the Four-Square Grocery Shopping List:

Four-Square Grocery Shopping List: 3/25/2012

Four-Square Grocery Shopping List: 3/25/2012

Which translates into:

Sunday: Beans and Rice
I’m thinking this will be black beans. Great to eat straight up or as a side.

Monday: Pizza and Salad
Because, just because.

Tuesday: Leftover Surprise
I can’t express how much I enjoy having reclaimed my fridge to some extent. Building in a time to eat what’s on hand will be a staple henceforth.

Wednesday: Chicken pie and green veg
This is the planned outcome for the rotisserie chicken on the grocery list. I don’t know if I’ll go with a pie dough based one, or more a savory crumble. TBD.

Thursday: Hamburgers and sweet potato fries
Every cook needs a good burger in their arsenal. I was reminded of this last week.

Friday: Mexican!
Leaving my options open here, could be burritos, juevos rancheros, or nachos. Possibly even quesadillas. There will be a soundtrack.

Saturday: Dine Out!
The Juniors have been vocal lately, we shall see where their cravings lie.

BONUS RECIPE:

This comes courtesy of The Eldest Practical Cook Junior, who makes a mean sandwich. It is a BLT with avocado on rye. The secret? A thin, evenly spread layer of mayo on one side, and on the avocado side, a thin, evenly spread layer of Dijon mustard. Trust us on this. Enjoy.

What do you serve when you are cleaning out your fridge or freezer? What’s your leftover surprise? Post a comment today, and share this blog with a friend. (Is my mind control working?)

Send questions, lucrative contracts, and queries to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Coming up Wednesday, it is Kitchen Tool Talk!

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Weekly Menus: Week of 3/4/2012 (bonus recipe)

Gentle Readers, with life’s hectic pace, and the winter months upon us, The Practical Cook must confess she did not go to the Farmer’s Market for a long time. Yesterday, driven by a cause (bacon), she went with the Juniors. Hog wild barely describes the scene. And that was just the Juniors. We came, we saw, we tasted and bought. We also learned.

Sing with me: "You're the inspiration!" (Bread, I Love You.)

Sing with me: "You're the inspiration!" (Bread, I Love You.)

If you haven’t located or visited your local Farmer’s Market lately, make a point of doing so. Interesting things are starting to happen again in most climates, and the baked goods are not to be missed. In fact, I’m so inspired, I’m making bread tomorrow. I have a partner in crime, though she doesn’t know it yet. Thanks CV Tall in advance.

Farmer's Market = Potential, my equivalent of mainlining

Farmer's Market = Potential, my equivalent of mainlining

I’ve included my Farmer’s Market purchases on the grocery list, though retroactive, as proof that I don’t exist solely on bacon. Especially since, irony of ironies, I’ve gotten multiple requests for veggie recipes lately: salad, grains, etc. I am here for you. Look to the bottom of the post for the bonus recipe inspired by today’s shopping trip.

Without further delay, here is this week’s Weekly Menus:

Weekly Menus: 3/4/2012

Weekly Menus: 3/4/2012

And the Four-Square Grocery List (still very spartan, still trying to eat down my unfreakingbelievably large pantry warehouse + my assault on the Farmer’s Market = fresh veggie overload):

Four-Square Grocery Shopping List: 3/4/3012

Four-Square Grocery Shopping List: 3/4/3012

Which translates into:

Sunday:Salmon and kale
I think I’ll do something orange-ish, as I have a few oranges lingering in the crisper drawer, and pair it with Quinoa or couscous salad (recipe research!)

Monday: Butterbeans, cornbread, and beets, et al TBD
I’m looking to do a serious veggie meal, as the Juniors are developing a bacon withdrawal problem.

Wednesday: Sausage and Chard
Of course, then we’ll eat more pig, but as part of a cassoulet-like dish, with white beans.

Thursday: Bacon and Egg Sammies with Salad
Maybe I’ll have nailed the homemade bread by this point . . .

Friday: Soup and Sammies!
I’ve got some beef stock I need to use, so it may be time for a French Onion soup of some stripe.

Saturday: Dine Out!
Field research is so necessary. I’m scoping some new spots, let’s see if I can gather a research team. Volunteers? Mission: Chinese.

Breakfast for Dinner: I almost forgot, I bought more grits too.

Breakfast for Dinner: I almost forgot, I bought more grits too.

Bonus Recipe: Spinach Salad with Cherries, Pecans, and Goat Cheese

This is too obnoxiously easy to be a true recipe, but it permits me to lecture on what to keep in your pantry/fridge, so you’re salad-ready at all times.

baby spinach (don’t be without this, for real)
dried cherries
chopped pecans, lightly toasted
goat cheese, fresh is best and way less goaty
good quality Balsamic vinegar and olive oil

Combine in portions that work for you. My Youngest, a notoriously picky salad eater, literally wiped the plate with her spinach leaf. She would walk on hot rocks to get to goat cheese, so I crumbled a heftier portion on her salad. The basics here are sweet, crunchy, and salty. Spinach is a good salad back-up. It stays fresh longer in the fridge, is less bitter than some greens, and packs a serious nutritional punch. Keep dried fruit always. Raisins are good, but red dried fruit (cherries and cranberries) look more festive in salads. Nuts or seeds, also keep on hand. Of course, if you’re me or have a nut allergy, you can sub bacon bits. And though I’ve got both feta and goat cheese in the house, I find goat is way more versatile. If you hate it, go with feta, but you want creamy/salty here. It melds with the oil and vinegar.  End of lecture. Salad on!

What are you eating between seasons? Post a comment with your meals or your cravings!

Send salad suggestions, vegetarian challenges, and lucrative book contracts to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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For Wednesday, we’ll be testing one more round of M&Ms: Pretzel vs Peanut!

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The Great Sweetner Race: Honey vs. Molasses (with video!)

Gentle Readers, The Practical Cook adores a challenge, particularly if it is one involving a photo finish. Shout out to @bkeepsushonest for this wonderful question: Which is faster, honey or molasses? Full confession, I have a deep and abiding love for molasses, complete with memories of my Grandpa B making it from scratch. The smell of cooking cane, the bees and other stinging insects, not as pleasant, the end result, outrageously good.

Honey vs. Molasses

Honey vs. Molasses

But I digress, let’s find out if molasses is as slow as it’s made out to be. Roll the tape:

As you can see, even at room temperature, sourcing locally, molasses turned out to be the faster, runnier opponent. This was not a fixed race, but I do have a love-hate relationship with honey. I need to try more kinds, but I generally don’t love the taste.

I like honey in the following ways:

1. In desserts. Honey cake, sopapillas, baklava. Yes and yes.

The Practical Cook's Mom's Honeybun Cake

The Practical Cook's Mom's Honeybun Cake

2. In salad dressing. It makes for a lovely honey mustard and tempers a vinaigrette like a dream.

Chicken Jolt Salad with Espresso Cheese, Apples, and Dijon-Sherry Vinaigrette

Chicken Jolt Salad with Espresso Cheese, Apples, and Dijon-Sherry Vinaigrette

3. On a peanut butter banana sandwich. This was as Elvis, RIP, intended. A tip from Dr. Particular: mix the honey and peanut butter BEFORE you apply to the sammie. You can thank me later.

Look at the sheen on that peanut butter! (I think we're alone now . . .)

Look at the sheen on that peanut butter! (I think we're alone now . . .)

If you’ve never sourced local molasses, do it. It is insanely good, and not the same as the commercial product, which I still like. But it the equivalent of aged, expensive balsamic in its smooth character and complexity. I would drink it if permitted.

Ahem, as I was saying, I like molasses in the following ways:

1. On cornbread.With or without butter.

Corn Muffin soaked in molasses.

Corn Muffin soaked in molasses.

2. On pancakes. If you have never tried this, run, don’t walk. Buckwheat and whole grain pancakes are best. It’s pass out good.

Whole Wheat Waffles Transformed into Pancakes!

Whole Wheat Waffles Transformed into Pancakes!

3. On a spoon. It’s for the iron, purely medicinal. Don’t judge.

The Practical Cook Loves Molasses

The Practical Cook Loves Molasses

4. In gingerbread. It’s part of why I love gingerbread, the interplay of sweet and heat.

Lemon Curd on Gingerbread

Lemon Curd on Gingerbread

5. Asian-type sauces. This includes a balancing element for stir-fry, or as an excellent substitute for tamarind in Indian dishes.

Whisk the sauce ingredients until the sugar is dissolved completely.

Whisk the sauce ingredients until the sugar is dissolved completely.

Which do you prefer, molasses or honey? Post a comment below, I can hear you hosting your own Pinewood Derby of Sweeteners out there.

Send molasses, challenges, and deep thoughts to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Up next, One Ingredient, Three Ways: Walnuts Edition.

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Pumpkin Pie Spice, Meet Delicata Squash

Gentle Readers, sometimes the simple things are the best. Let’s take the Delicata squash as an example, shall we? I love these because they’re easy to work with, quick in the microwave (don’t judge, if I had an hour to spare, I’d bake them I promise), and as delicately flavored as the name implies. The Eldest Practical Cook Junior loves them, and therein lies the problem.

Prize-Winning Delicata Squash

Prize-Winning Delicata Squash

Yes, now we’re at the point where if the Eldest likes something, the Youngest might not just because. (However, this included a disdain of Deep-Fried Oreos, so maybe it’s not all bad; gotta respect a lady with strong opinions. No idea, ahem, from whence that characteristic comes.) When in doubt, use marketing and trickery.

Pumpkin Pie Spiced Delicata Squash “Recipe”

File this under too easy to be a recipe, and here we go:

Delicata Squash, Brinkley Farms CSA Edition

Delicata Squash, Brinkley Farms CSA Edition

Microwave  1 or 2 Delicata squash that you’ve pricked repeatedly like a starving vampire (okay, maybe a couple of times) on a microwave-safe plate for 10 minutes total (5 a side). Set aside to let cool a minute.

Trader Joe's Pumpkin Pie Spice: With Cardamom and Lemon Peel, I Love This Stuff

Trader Joe's Pumpkin Pie Spice: With Cardamom and Lemon Peel, I Love This Stuff

Cut the squash in half and scoop and discard the seeds. Scoop the flesh (see, vampire) into a bowl. Season lightly with a sprinkle of salt and a pat of butter. Mash with a fork. If your child protests and won’t eat it, whip out Trader Joe’s Pumpkin Pie Spice (I found theirs to be top-notch, not sure why, but really good comparatively) and sprinkle less than a quarter teaspoon into the squash mash. Let the smell permeate the air. Add a dash of brown sugar, and serve.

Pumpkin Pie Spiced Delicata Squash Ater Being Attacked by Wild Dogs, or Rather, The Juniors

Pumpkin Pie Spiced Delicata Squash Ater Being Attacked by Wild Dogs, or Rather, The Juniors

It tastes like a lighter, more delicate fall pie, and it does in fact rock. The smell and the brown sugar sell this, along with the fact “pie” is in the spice’s name. Dinner is saved, the yellow/orange veg group is handled for the day, and dinner can resume. Excuse the photo, I can never seem to shoot it before it’s gone, or in shambles.

Do you have a secret weapon spice or spice blend in your cabinet? Do tell, just post a comment below. It’s painless and free of charge.

Questions, compliments, double-dog dares may be emailed to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, join us for A Product Review: Trader Joe’s Brown Rice Medley, How I Love Thee. (Guess how the review ends.)

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Filed under Can this supper be saved?, Punt!, Recipes

Weekly Menus: Week of 10/23/2011

As the week plus of fast and furious Fried ends, The Practical Cook finds herself with a surfeit of Red Russian Kale, a gift from TPC’s Parents. A gentle hint perhaps? Fall is upon us, with its leafy greens and yellow-orange squash. We’ve got fall recipes coming your way this week, but for now, a weekly meal plan devoid of anything fried. Time to detox!

Here’s what’s cooking on the Weekly Menus:

Weekly Menus: 10/23/2011

Weekly Menus: 10/23/2011

And the Four-Square Grocery List:

Four-Square Grocery List: 10/23/11

Four-Square Grocery List: 10/23/11

Which translates to:

Sunday: Veggie burgers or Stew and veg
TBD depending on time and on-hand ingredients.

Monday: Fish and Veg
At the risk of “ensmartening” the Practical Cooks Junior way past my touch, salmon filets and some roasted veg are in order.

Tuesday: Dinner Salad
Using up the leftovers!

Wednesday: Soup and dumplings
Probably pork noodle soup with store-bought dumplings and edamame.

Thursday: Meatloaf
With potatoes and broccoli. See, sometimes I make simple fare. The trick will be in stretching this dish and selling it to the Juniors.

Friday: Leftovers
Just because.

Saturday: Dine Out!
So much new food to try around here, what will it be?

What’s on your menu list this week? Have you moved into fall cooking? Post a comment below!

Menu suggestions, queries, and leftovers can be emailed to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, Punt! Homemade Tomato Soup.

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Weekly Menus: Week of 10/9/11

Gentle Readers, this week is jam-packed with activity, so we’ll be relying on the freezer and simplicity to save the day. Here we go.

Weekly Menus 10/9/11:

Weekly Menus: 10/9/11 (Make Way for Fried)

Weekly Menus: 10/9/11 (Make Way for Fried)

And the Four-Square Shopping List:

Four-Square Grocery List: 10/9/11

Four-Square Grocery List: 10/9/11

My CSA has ended, but there’s lots on the market, so I’ll going to market to buy some eggs, cheese, and winter greens. Stay tuned. Also thanks to Illegally Cooking, who keeps giving me the stuff from her CSA her crew won’t eat. It’s like competing on Chopped: Chestnuts and Yellow Squash anyone? To the test kitchen!

Which means:

Sunday: Fish and Squash and Greens
Simple and easy, I’ll be buying what looks good and fresh from the fishmonger, unless my Dad comes through with some flounder from the coast (fingers crossed).

Monday: Chicken Casserole
Using the rotis chicken for stock and for this make-ahead casserole.

Tuesday: Breakfast for Dinner
Punt! Easy and fruit-based.

Wednesday: Soup and Sammies
I’ll use anything leftover fridgewise to make the soup, add a can of something from the pantry, done.

Thursday: Dal and Rice
Dal and Rice for the Juniors, Deep Fried for me as the N.C. State Fair opens and my Deep Fried Journey begins!

Friday: Leftovers
Vegetables, then Corn Dogs. :)

Saturday: Deep Fried!
Elephant Ears, Turkey Legs, and Ham Biscuits, here I come!

What are you eating right now? And if you’re in N.C., don’t forget to buy your fair tickets. Looks like we’ve got good weather on the horizon, and there’s much Deep-Fried to be eaten. We’ll be reporting live here for the next couple of weeks, including what you can eat at home to bring the fair into the everyday!

Send your queries and leftovers to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Up next, Creamed Spinach, Simplified.

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Weekly Menus: Week of 9/25/2011

Gentle Readers, The Practical Cook is once more heading out and about, but not before some serious kitchen strategery. You see, this week is the most special of weeks, when the youngest of The Practical Cooks Junior dons the mantle of snack leadership for her class. It is sponsored by the letter “B,” adding to the challenge.

Never fear, the team met and has a gameplan. Because my business travel spans a longer time than usual, I will be leveraging the mad kitchen skills of The Practical Cook’s Mom. Be looking for words of wisdom from her in next week’s weekly menu.

Down to business. This week’s menu:

Weekly Menus: 9/25/2011

Weekly Menus: 9/25/2011

 

Four-Square Grocery List (with Bonus Snack Menu):

Four-Square Shopping List: 9/25/2011

Four-Square Shopping List: 9/25/2011

CSA from Brinkley Farms (the last of the Summer/Fall Session, check out their Winter CSA!):

2 pks ground pork (the test kitchen is busy with soup and some Chinese dishes!)
2 delicata squash
2 white baby boos (the Juniors refer to this as “the pumpkin project”)

Which translates into:

Sunday: Fish and Veg

Monday: Chinese Eggplant with Filet Beans

Tuesday: Breakfast for Supper

Wednesday: Sausage, Greens, and Pierogies

Thursday: Soup and Sammies

Friday: Freezer Surprise

Saturday: Dine Out (in San Francisco)

Snack Menu Bonus:

Monday: Blueberry Parfaits (with the letter “B” written in blueberries on the top, for the win)

Tuesday: Bagels and Cream Cheese (with grapes, probably)

Wednesday: TBD, the idea of alternative burritos was tabled (who wouldn’t like a snack burrito?)

Thursday: Bananas and Goldfish (I am not a Goldfish fan, but this isn’t my gig, outvoted by the youngest)

Friday: Blueberry Muffins or Banana Bread (with raisins on the side)

Any suggestions for B-Themed snacks? Now’s the time to share them. Post a comment or Tweet!

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Up next, Campaign Kick-Off: Vote for Me As Your Deep Fried Ambassador for the N.C. State Fair.

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Weekly Menus: Week of 9/18/2011

This post is a bit later than usual, because The Practical Cook enjoyed a rare treat, brunch with Illegally Cooking. Nothing could be better than homemade doughnuts, coffee, and a best friend.

Homemade Doughnuts at Acme, in Technicolor

Homemade Doughnuts at Acme, in Technicolor

But now back to daily life and the weekly grind. Making it easy on myself this week, lot’s of “big dishes” that produce a lot with not much effort. Also, I’m gearing up to travel again, this time San Francisco. If you’ve got a place you’d recommend I try, email me (address at the bottom of the post). And thanks to everyone for feedback on all channels, email, text, phone calls, and more. Food is a community project, and as you can see below, I’m listening!

Weekly Menus:

Weekly Menus for 9/18/2011

Weekly Menus for 9/18/2011

Four-Square Grocery List:

Four-Square Grocery List: 9/18/2011 (Still using up the stockpile of veggies!)

Four-Square Grocery List: 9/18/2011 (Still using up the stockpile of veggies!)

CSA from Brinkley Farms:

1 pk mild country sausage
1 sweet dumpling squash
1 bunch broccoli raab
2 lbs japanese eggplant
2 munchkins (this would be small orange mini-pumpkins, for The Practical Cooks Junior to decorate)

Which Translates Into:

Sunday: Breakfast for Dinner
Because I’m really craving pancakes. I blame @wordnerdy for planting that seed.

Monday: Veggie Chili
I have tomatoes and bell peppers that need to be used, and this recipe is easy and flexible. And delicious, of course.

Tuesday: Sammies!
There may be some test kitchen sammie and soup making. Again, more Twitter inspiration (thanks @VeggieMacabre).

Wednesday: Sausage and Squash
If you haven’t tried roasted acorn squash slices, you haven’t lived. Sausage and greens to go with.

Thursday: BBQ Chicken
One more point of Twitter influence, as my friend @ContattoGroup scored a bottle of local BBQ sauce to be tested and reviewed.

Friday: Leftovers!
I’m not sure I can thank anyone on Twitter for leftovers, but you can certainly send me your thoughts about them.

Saturday: Dine Out!
Do you have a NC restaurant you love? Email, Tweet, or let me know. More reviews coming your way!

Of course, feel free to comment, answer questions, or prove you’re out there by leaving a comment in the comment space. Coming soon, I’m going to run a sweepstakes for comments. Yes, that’s right. Comment and you can win valuable prizes. I just have to find the valuable prizes and organize. Till then, warm up with a few practice comments. :)

Questions, complaints queries should be sent to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Up tomorrow, Snack Cake Smackdown: Twinkies vs. Zingers.

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