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.



Filed under Snacks, Weekly Menus

4 responses to “Weekly Menus: Week of 9/25/2011

  1. Recipe for Chinese eggplant? I’ve got eggplant in the fridge that I need to use.

    • The Practical Cook

      I’m working on the dish tonight in the test kitchen! Basics will be sauteed chunks of eggplant with garlic, ginger and red pepper flakes, toss with French style green beans and browned ground pork or bulk sausage, over rice.

      If you need to use them asap, I recommend roasting them in chunks on a baking pan with olive oil and sea salt (350 degrees to 400 degrees). This will save them and you can use them any number of ways from that point.

  2. Kelly

    Okay, I knew my quasi photographic memory was not failing me. There ARE delicata squash listed on your site somewhere. But no idea what you did with them. I bought on a whim and was going to use the first recipe I found. I am open to suggestions for next time.

    • The Practical Cook

      Simplest possible method: fork the squash a few times, microwave for about 10 minutes (5 per side, depending on size). Seed, scoop the pulp, mash with butter, salt, nutmeg. For more sweet, add a dash of maple syrup. It’s just a delightful squash, as delicate as the name implies. (Love your memory, can I borrow a cup?) 🙂

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