Weekly Menus: Week of 8/9/2011

It is hot out there! The week’s menu reflects that. I’m cooking ahead, turning up the spice, and keeping it simple here in the Practical Cook kitchen. Here are the results for this week, featuring many make-ahead items. I’ll be burning the midnight oil, when it’s cooler in the kitchen!

On the table, the weekly menus:

Weekly Menus: Week of 8/7/2011

Weekly Menus: Week of 8/7/2011

Four-Square Grocery List:

Four-Square Grocery List: 8/7/2011

Four-Square Grocery List: 8/7/2011

CSA from Brinkley Farms:

2 lbs cucumbers
1 lb japanese eggplant
1 poblano peppers
1 pk regular bratwurst

Which translates into:

Sunday: Fish and Veg
Probably a mild white fish with cornbread, fried okra, sliced tomatoes, cukes and onions, and butterbeans. You know, a light repast.

Monday: Veg Casserole
This will probably be Italian in theme, involve eggplant and zucchini, basil, tomatoes, and mozzarella cheese. Stay tuned.

Tuesday: Sammies
Good way to clear out whatever is left from before, on bread.

Wednesday: Pasta
Hooked on that butternut squash ravioli from Trader Joe’s, I purchased some more. Hello, sage.

Thursday: Taco Night!
Do I need to explain this one? I didn’t think so.

Friday: Indian Food
We have a lot of okra, and some leftover buttermilk. Together, with curry leaves, they are magical. Add dal and some papadam, and call it dinner.

Saturday: Dine Out!

What are you cooking this week? Post a comment below!

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Up next, Personal Banana Puddings.

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2 Comments

Filed under Weekly Menus

2 responses to “Weekly Menus: Week of 8/9/2011

  1. Blended Familia

    Hey PC,

    We ordered a bunch of poblanos from the CSA this week. Ideas on what to do with them?

    • The Practical Cook

      Basically you want to roast them (400 degrees) until the skin blackens and chars, then stick them in a glass bowl and cover tightly with plastic wrap. This will make it easy to skin and seed. After that, the world is your mildly hot recipe. Not too caliente, even for Blended Familia Jr, poblanos are natural matches with cheesy, creamy dishes. Think toss a couple in a blender and then make chicken cheese enchiladas with them, or cheesy mushroom enchiladas, or the Mexican Squash casserole. They just provide a nice, mildly spicy undertone to any Mexican-influenced dish.

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