Weekly Menus: Week of 9/29/2013, Fall Edition

Gentle Readers, it has been a crazy week, and it’s just getting started. The day kicked off with losing a contact lens. Not as big of a deal in the modern era of disposable lenses, I’m just not certain it fell OUT of my eye and is not lodged somewhere in there. Thank you Autumn pollen for making my eyes itch, the root cause here.

We’ve been burning a lot of fuel in the last few weeks. Goal!

But I digress, however much this may explain the lateness of my blog post and my lack of depth perception. This week I’m continuing to test pumpkin-based items, all of them. It made for an interesting shopping cart. We drew some looks. We’re also batch cooking in order to prep for some upcoming travel, and because we can.

Which means this week’s weekly menus are:

Weekly Menus: 9/29/2013

And the Four-Square Grocery Shopping list is:

The Four-Square Grocery Shopping List: 9/29/2013

Which all translates loosely into:

Sunday: Chicken Pot Pie
We missed doing this in a previous week because of time, so a lazy Sunday is the perfect opportunity to get it made!

Monday: Veggie Chili
We are considering making this in advance as well, because it serves so many purposes and gets better sitting around. Nachos, burritos, lunchboxes: yes, please.

Tuesday: Salmon and Quinoa
Freezer staples, we are continuing to work through an inventory of stock. High in lean protein, this meals suits everyone.

Salmon and Arugula over Quinoa: It rocked

Wednesday: Soup and Sammie
We hit a bread overstock that’s leading me to bread pudding and sandwich nights. Grilled cheese and tomato soup is a family favorite. Add some honeycrisp apple slices (TPCs Jr are now referred to as “Applesauruses” as I haven’t gotten to eat a whole apple in I don’t know when), and you’ve got a meal.

Homemade Tomato Soup with Toasted Pimento Cheese

Thursday: Breakfast for Dinner
We are breaking new ground here–we just had omelets with mushrooms, spinach, cheese, and avocado for lunch. They are more veggie than egg, and so satisfying that we can certainly run the full round of Sunday activities without flagging.

Green eggs frying in the pan . . .

Friday: Burgers and Fries
This is my craving, and we have ground beef to use up. The fries will be homemade sweet potato. I love fall, even if I can’t see it correctly.

Meet my new BFF: burger from G2B Pub with sweet potato fries

Saturday: Dine Out!
Time to scope some new territory, where will it be? I’m thinking Durham . . .

TPCs Jr demolished a Korean meal: I paid $56 and left hungry. Welcome to my future.

What is your favorite pumpkin item? Want to be a guest blogger? Send it my way. Slots open for all forms of drinkable pumpkin–I won’t touch that stuff with a proverbial 10-foot straw.

Send Jack-o-Lanterns, pies, and pancakes 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! Also, follow the food pictures on Instagram @amylewi.)

Coming up Wednesday: Smoothie Time–Tips and Recipes for Drinking Your Nutrition

Weekly Menus: Week of 9/22/2013

Gentle Readers, I’ve decided that Fall makes me hungry. There’s no other explanation for the number of hours I’m currently spending dreaming about my next meal. For the sake of sparing my feelings, let’s pretend this is a seasonal affectation and not a constant state. As the weather cools, I think more about warm and hearty foods.

Veggie Chili Simmering

Also, larger portions at dinner mean warm lunches the next day. We are currently putting the Thermos Food Jars (I love them) through their paces. Here’s how, with this week’s weekly menus:

Weekly Menus: 9/22/2013

And the Four-Square Grocery Shopping List:

The Four-Square Grocery Shopping List: 9/22/2013

Which all means:

Sunday: Breakfast for Dinner
A perennial favorite, this is a good excuse to make pumpkin pancakes (a team favorite right now), biscuits, or even baked cheese grits. All great possibilities for batch cooking that’s eaten through the week.

Light golden-brown biscuits!

Monday: Not Dogs and Fries
Simple and from the freezer, plus using up some of the cabbage I bought for Chicken Noodle Soup last week as slaw. This is the vegetarian junk food meal you don’t have to be guilty about.

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Tuesday: Veggie Chili or Lentil Chili
More stews and one-pot dishes! This will feature standard legumes or the fast cooking lentil. Great vegetarian choices to be paired with cornbread or my new favorite Cheese Sticks from Trader Joe’s (review coming). Great for the lunchbox the following day as well.

Wednesday: Tuna Melts
Because we’ve been eating so many hot lunches, the bread had to head to the freezer. It’s breaking out now as open-faced tuna melts. We discovered it’s the one way we all like tuna salad. Not overdressed, a little kick from hot sauce, and way pickley.

Can’t decide between a tuna melt and a peanut butter? Choose both.

Thursday: Gnocchi with Pink Sauce
A break from the standard pasta, we are all deeply in love with the creamy organic tomato sauce from Trader Joe’s right now. There is a story here, coming soon, of why I am redoubling my love for the store.

Sweet Potato Gnocchi with Extra Crispy Sage

Friday: Leftover Delight
We can only eat so much, I know that there will be food left, and there’s no better time to watch a movie and munch the best of the previous week than a Friday.

A lot of little leftovers can add up to a whole meal.

Saturday: Dine Out
So many options, plus outdoor eating with a fall chill!

Fall says latte to me–but never ever pumpkin ones.

What’s in your kitchen these days? I’m looking for good one-pot and stew ideas. I feel a slow-cooker edition coming on! Post your comments below, or send a Tweet my way.

Send bright ideas, rashers of bacon, and pumpkin cupcakes 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! Also, follow the food pictures on Instagram @amylewi.)

Coming up Wednesday: Soft Foods that Don’t Suck–Braces Edition

Weekly Menus: Week of 5/12/2013

Gentle Readers, sometimes one must say “uncle.” Last week, in the midst of an extremely busy period, I failed to post the blog as promised. I heard no roar and outcry, and instead opted to grab an extra hour of sleep, thus doubling my total. I wish that last were a math flub. Life is busy, incredibly so, and I’m always looking for another way to stretch time and do one more thing.

My favorite food critics: The Practical Cooks Junior

So apologies for anyone who was counting on the Chorizo Hash Recipe, it’s coming your way soon. Confession: I am human, extremely so, and trying to manage an awful lot while spending time with my kids and trying to stay healthy. Sometimes I succeed, other times I don’t.

Life on the road is challenging. Quick calories are often the only choice.

However, as the Jrs and I celebrate Mother’s Day today, fresh off a week where TPC’s Mom (and TPC’s Dad, a hero in this story) watched the kids while I traveled, I am reminded of what actually matters. Thanks to all for making this journey count.

My not glamorous breakfast of choice.

And now, courtesy of input from the team, the weekly menus:

Weekly Menus: 5/12/2013

The Four-Square Grocery List:

The Four-Square Grocery Shopping List: 5/12/2013

Which all translates into:

Sunday: Fish and Greens
At the suggestion of The Youngest TPC Jr, it will be salmon. Possibly with a citrus glaze, beside couscous and greens.

Orange Salmon, Broiled Asparagus, Accidental Butternut Bulgar

Monday: Salad
Detox begins again. I actually ate a number of delightful kale salads in Las Vegas, much to the merriment of my burger eating compatriots.

Tuesday: Quinoa with Chickpeas
From The Eldest, no idea why this popped in her head, but let’s go with it.

Quinoa with Beets, Chickpeas, and Dill

Wednesday: Meat loaf and Mashed Potatoes
On occasion I like to be extremely traditional. Let’s see how the Jrs take to it.

Thursday: Breakfast for Dinner
A family classic, we will be working on biscuits and grits again soon.

Fluffy little buttermilk biscuits!

Friday: Vegetable delight
Fridge cleanup, and I’m thinking Mediterranean as the tying element.

Saturday: Dine Out!
Raleigh perhaps? Time to explore new ground!

Working on a series of food travel adventures. Post a comment below for areas you’d like to see covered! Nominate your town or a place you love to eat. I’m listening.

Send your lattes, questions, and good wishes 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! Also, follow the food pictures on Instagram @amylewi.)

Coming up Wednesday, this time I mean it, Chorizo Hash Recipe!

Weekly Menus: Week of 4/7/2013 (with actual meal plans!)

Gentle Readers, what a long strange trip it has been. By that, I mean business and vacation were back to back in the last couple of weeks, and I’ve eaten my way along both coasts of these United States. Strangely, I now have intense cravings for Malaysian food, perhaps because BestieForce has been in both places. Yes, those are unicorn chopsticks.

BestieForce! Just add unicorn chopsticks.

And yes, I woke up in the middle of the night, jetlagged and craving this, Roti. Reviews of the two Malaysian restaurants are pending, and rumor has it I may learn to cook the sticky dessert rice I kept eating as well. Stay tuned.

Roti from Banana Leaf in San Jose, CA

But back in realityville, I came home to a reasonably clean kitchen and a fairly blank slate. You can see I’m not done globetrotting from the menus though. There’s an international festival at school this week, but we tend to eat that way all the time.

Sticky Rice with Mango from Banana Leaf

Without further delay, here are our weekly menus:

Weekly Menus: 4/7/2013

The Four-Square Grocery List:

The Four-Square Grocery List: 4/7/2013

Which all means:

Sunday: Salad!
I’ve been craving this for days. Though I managed a few of them over the last couple of weeks, it was not as often as it should have been.

Monday: Indian
I have some cauliflower that needs roasting, and I may try my hand at the sauce that goes with the roti pictured above. Plus chickpeas. Though my recent trip to Roti Boti has spoiled me on this front. Sigh, food memories . . .

The largest, fluffiest naan I’ve ever seen. You can ignore the adage to not fill up on bread at Roti Boti.

Tuesday: Stir fry OR Breakfast for dinner
Depending on time and leftover supplies, I’ll make the call. I feel certain I know which the Jrs will choose. I have a half gallon of milk that needs to be consumed quickly, and eggs too. I’m thinking it’s time to make Waffles in bulk. Perhaps to be served with chicken?

36 Waffles

Wednesday: Dine Out (Germany!)
We’re celebrating someone cranky’s birthday (cough cough Wadorf), and the Jrs have decided to go German on this one. Our tradition is to visit a new “country” (via food) and then ask a lot of trivia questions about that country during dinner. It’s great fun, give it a try.

Spinach Quesadilla and Ranchero Beans

Thursday: Mexican
It’s been too long since we have had our simple and traditional spinach quesadillas at home. Perhaps I’ll make sopapillas to go with. Mmmm. Dessert.

Carbonara from NYC!

Friday: Pasta and Salad
Clean up hitter for the week. I may attempt carbonara again to polish off the last of the eggs. The Jrs are big fans, especially now that they are eating bacon again.

Saturday: Dine Out!
Looking forward to this one.

Questions, comments, topics? Email me at 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! Also, follow the food pictures on Instagram @amylewi.)

Next on Wednesday, Reader Questions and Feedback! (Submit Yours Today!)

Weekly Menus: Week of 3/17/2013

Gentle Readers, while practice makes perfect, blog posts are not an ideal forum to test this theory. Apologies for the lateness of the post: a beautifully constructed installment was written, and then something went terribly and technically wrong and all was lost.

Irish Brown Bread at Rest

Alas, we soldier on! Lessons learned from this week (having flown over the handlebars teaching The Eldest Practical Cook Jr bike safety): pick up, dust off, keep going.

Sunday Night Vegetable: Carrot Cake

Another lesson learned: when you’re short of time, ask for help. TPCs Jr stepped up this week to write the menus and lists with a little bit of help. The Eldest, a lefty like me, has handwriting remarkably similar to mine. As we celebrate her birthday this weekend, I feel we may also celebrate a new TPC staff member.

Without further adieu, the weekly menus:

The Four-Square Grocery Shopping List:

The Four-Square Grocery Shopping List: 3/17/2013

Which translates into:

Sunday: Corned Beef and Cabbage
This is the late lunch menu, as we’ll be serving pizza at the birthday party. The slow cooker makes it easy, and the Irish brown bread makes it special.

Hot Bread Calling Out for Butter

Monday: Sammies
Hello leftovers. Combine the bread, add a special mustard (spicy, grainy, etc, you decide), and you have a meal fit for royalty.

Tuesday: Pasta
I’m going to add salad to that and call it a day.

Wednesday: Breakfast for Dinner
Corned beef hash perhaps? With toast or cornmeal pancakes? So many good options.

Thursday: Soup and Sandwiches
Whatever has not been consumed another way becomes soup. Add tomatoes to enrich and soften the beef, call it dinner.

No, really, I’ll take one of everything: Swedish pancakes, corned beef hash, hash browns, eggs, and coffee.

Friday: Nachos
TPCs Jr chose this to make Friday an easy cooking day for me. Thanks guys!

Saturday: Dine Out!
Field research suggestions? Send them my way!

How collaborative are you with your menus? Do you ask for input or dictate the schedule? Post a comment below! And now, I’m off to make a Birthday Carrot Cake!

Comments, questions, and quips 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! Also, follow the food pictures on Instagram @amylewi.)

Coming up Wednesday, Leftover Salad, a Recipe of Sorts.

Weekly Menus: Week of 2/17/2013

Gentle Readers, three cheers for The Practical Cooks Junior. Not only have they mastered several breakfast items, they are now taking on school lunch, snack, and meal planning with great enthusiasm. This is a great help in not having to guess what they want.

The Practical Cooks Junior at Work: Shake Shack Reviewing

The flipside, I’m raising two strong-willed women with advanced and particular palates. Please send help.

Without further adieu, and before they make additional editorial changes, here are this week’s menus:

Weekly Menus: 2/17/2013

And the Four-Square Grocery Shopping List:

The Four-Square Grocery Shopping List: 2/17/2013

Which translates to:

Sunday: Fish and Chips
The Eldest opted to have a slice of bacon at dinner the other night. It’s unclear if this is a change or a one-off. We shall see. Meanwhile, I’m going to try homemade fish and chips again.

Monday: Beans and Rice
Love this meal for simplicity and creating possibility through leftovers.

Black Beans and Rice: Simple and Satisfying for Dinner

Tuesday: Rustic Veggie Tart
This rustic tart will be caramelized onions, sweet potato, and goat cheese.

Sweet Potato and Bacon Rustic Tart with Goat Cheese

Wednesday: Pasta and Salad
Probably cheese tortellini, but potentially spaghetti and veggie meatballs.

Thursday: Breakfast for Dinner
This is so simple and variable I struggle not to serve it daily. Never fails to please the crowd.

Grits go with everything. Especially breakfast for dinner.

Friday: Leftovers
I am thinking either soup or burritos based on the week’s bounty.

Saturday: Dine Out!
Getting ready to travel again, so one last celebration on the way. Probably over a salad. 🙂

Eat the rainbow (salad)!

How does your crew feel about cheese sticks/pre-cut cheese? TPCs Jr are firmly against, and have started a movement to make our own. Discuss.

Send inspiration, desperation, and chocolate 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! Also, follow the food pictures on Instagram @amylewi.)

Coming up Wednesday: Sour Cherries on Top: One Ingredient, Three Ways

Weekly Menus: Week of 4/29/2012

Gentle Readers, lean in close, it is confessional time for The Practical Cook. Sometimes, I am not my chirpy upbeat self. Sometimes, just like you, life kicks me in the teeth. This was one of those weeks. I caught both hooves square in the mouth. (Life is in fact a horse in this analogy, work with me.) So sitting down to plan a menu can be tough. I even, wait for it, lost my appetite last week.

Trust me, this is a rare occasion.

The kitchen brings me solace, but this week I don’t have a lot of time to chop and mince, relaxing activities for me, and even less time to truly create and execute. This will be one of those off weeks, where I slug it out because I must. Because tossing a simple salad is still easier than hauling the Jrs out to dinner multiple times. So do forgive my lack of chirp and chop, I think it will return soon.

Good news, I still found room for this awesome cake.

And these faboo cupcakes.

I soldier on after two kids’ birthday parties and a smidge of dessert, and this week’s menus will be:

Weekly Menus: 4/29/2012

The Four-Square Grocery List is:

The Four-Square Grocery List: 4/29/2012

And the CSA from Brinkley Farms:

1 bundle cress

1 bundle spring onions

1 dz eggs

2 bundles small white hakurei turnips

Which translates into:

Sunday: Lasagna or Rotisserie Chicken
I have work to do, so how much time is leftover will drive the meal decision. Either way, I have plans for these meals . . .

Monday: Leftovers with salad and starch
If you’re unsure which way you’re going, plan the leftover meal to be flexible. Salad goes with everything, and the starch could be mac and cheese or garlic bread. I shall flex to the moment.

Tuesday: Dine Out!
I will be rolling with some bloggy moms. Love the restaurant we’re going to, let’s hear it for inspiration.

Wednesday: Breakfast for Dinner!
Bet the farm this will be pancakes, or grits, or both. And there will be bacon, lots and lots of bacon.  Comfort food I can crank out in my sleep.

Thursday: Chorizo Burrito
Because my chorizo is not long for the freezer, I’m thawing and eating it this week. Straight from last week’s Brinkley Farms CSA, it is so good with pinto beans in a burrito I could weep openly, and may. Okay, I do still love food, even in my teeth-kicked-in state.

Friday: Leftovers
I look forward to finding out what this becomes. Will it be nachos? Will it be tea and toast because everything was actually eaten?

Saturday: Dine Out!
Let the field research begin anew.

What do you turn to when you’re not feeling inspired in the kitchen (or anywhere else)? Where do you draw food inspiration? Post a comment below, or Tweet my way.

Ideas, suggestions, challenges? Email 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!)

Up next, How to Cook Grits, And Why You Should.

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

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!

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

Weekly Menus: 4/15/2012

And the Four-Square Grocery Shopping List:

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

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!)

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

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!)

Up next, An Ode to Mood Lighting.

Weekly Menus: Week of 3/11/2012 (with bonus recipe: Savory Bread Pudding)

Gentle Readers, it is  confession time here once more. The Practical Cook is guilty of the sin of wishful thinking. I often wish for more time/energy/counterspace. If only (fill in the blank), I say, then I would (fill in the blank). In the month of March, I’m resolving to do more and wish less. To that end, the inventory clean-up continues. Yes, I really had that much food stockpiled.

Savory Bread Pudding with Rosemary and Onions

The bonus recipe below reflects that, something I sold to The Practical Cooks Junior as savory bread pudding. The Eldest loved it, the Youngest liked it, TPC’s Mom enjoyed it.

So more simplicity, and meals I can make in advance. This week I’ll be prepping for a very special event, as the Eldest celebrates a birthday soon. There will be cake, she will be very specific, I must be prepared.

So for this week’s Weekly Menus, we have:

Weekly Menus: 3/11/2012

And the Four-Square Grocery List:

Four-Square Grocery Shopping List: 3/11/2011

Which translates into:

Sunday: Pita Pizzas and Salad
Nothing better than a pita pizza bar for picky eaters. Have it your way. And I can divest myself of some cooked mushrooms and spinach at the same time. Score.

Monday: Breakfast for Dinner
Yes, there’s more leftover bacon to be eaten. And I really crave biscuits right now.

Tuesday: Soup and Sammies
It’s hard for us to eat a whole loaf of bread, but we need it for school lunch. Thus this staple supper.

Wednesday: Pasta Bake
Read: like lasagna, made in advance. If I don’t get rid of all of the spinach and mushrooms, they’ll appear here. If I need to offload some butternut squash and greens, I’ll do more of a white lasagna thing. I’ll be sure to report back in.

Thursday: Leftovers
See above, that pasta bake will be large and in charge. Add a different salad, call it done.

Friday: Sausage and Greens
Served with either pierogie or gnocchi, as the Youngest has declared she does not like mashed potatoes. I know, she is slightly unamerican for saying it, but doesn’t fear swimming upstream.

Saturday: Dine Out!
Current plan is to stalk some food trucks!

What are you serving these days? Post a comment and share the inspiration!

Bonus Recipe: Savory Bread Pudding

Let’s be honest, this is really what I call chicken dressing, just altered to make it beefy. Goes great with leftover beef stew, tomato gravy, mushrooms, or as a light lunch with garlicky greens.

A little carby goodness to go with a big pile of chard.

several slices stale, leftover bread, broken into pieces (to make about 4 to 6 cups of chunks)
2 Tablespoons fresh rosemary, chopped
1 medium onion, roughly chopped
~8 cups of beef broth
salt and pepper to taste
1 egg, lightly beaten
2 Tablespoons butter

1. Break up the leftover bread into chunks, which should almost fill your large mixing bowl. Add the rosemary and onion to the bowl. NOTE: I keep my stale bread in the freezer, and I don’t even bother to defrost for this recipe, because of the next step.

Rosemary for the win!

2. Meanwhile, bring the beef broth to a boil.

3. When the broth is boiling, add it slowly to the bread mixture, stirring and checking for consistency as you go. The brothier you make the pudding, the wetter it will be. I like some extra broth in the bowl, but not bread soup.

Mix the bread, the onions, and the rosemary.

4. Season with salt and pepper to taste. When it’s to your liking, add the egg, mix well.

5. While the bread mixtures sits a minute, butter a large glass or ceramic baking dish. Toss the extra butter into the bread mixture.  Bake at 400 degrees on the bottom rack for 10 minutes, and then another 30 to 45 on the middle rack at 325.

Enjoy!

Email questions, pictures, 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!)

Coming up on Wednesday, One Ingredient, Three Ways: Salad Edition.

Weekly Menus: Week of 1/8/2012

Gentle Readers, The Practical Cook has a quandary. It is winter in name, but not functionally so. My body wants stews and soups, but it’s tuna on a bed of greens weather outside! This week’s menu reflects my questionable relationship with the weather.

Without further delay, here are the Weekly Menus for this week:

Weekly Menus: 1/8/2012

And the Four-Square Grocery List:

Four-Square Grocery List: 1/8/2012

Which means we’ll be eating:

Sunday: Fish and vegetable OR Soup and Sammie
I want something simple here, and we’re recovering from a round of the infamous stomach bug that’s running rampant, so I want to be flexible.

Monday: Breakfast for Dinner
Because I’m beginning the research for a bacon tasting, this is necessary. With pancakes, blueberry buckwheat pancakes. (Veselka, I miss you, and I’ll be coming to see you before too long. Hugs.)

Tuesday: Indian
Working on some Vegan recipes. Stand by.

Wednesday: Pork Noodle Soup
This is a day I won’t be working on Vegan recipes. I’m a culinary paradox, I accept that.

Thursday: Tortellini with sauce and salad
These are my long days at work right now. I need to have something The Eldest Practical Cook Junior can work on and that will be eaten with little fuss.

Friday: Leftover Surprise
Clean-up day! Let’s see what’s left, and what it becomes.

Saturday: Dine Out!
As always, if you have suggestions for great food that needs to be field tested, let me know!

What do you serve when the weather unexpectedly changes seasons on you? Stick with the plan or Punt? Post a comment below, or Tweet!

Email suggestions, questions, challenges, and whatnot 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!)

Up next, What Not to Eat: Feeling Green?