Nothing too exciting about the coming week except that, as my father says, “Christmas is at our throats again” with all of its attendant parties, concerts, shopping, etc.. I go into the week with half a pork loin to cut into chops, half a turkey carcass for broth, and the (sad) knowledge that there just isn’t a whole lot that’s all that seasonal in Michigan right this minute other than head colds. I am, as always, shooting for one vegetarian meal, no more than two red meat meals, and anything fresh and local (sniff), and on sale that I can find. Here’s what we’re eating on Forest Street:
Panini and Greens with Gorgonzola Dressing
Deli meat, Italian bread and Provolone are all on sale, so I’ll make panini in the Foreman grill along with salad and homemade Gorgonzola dressing. (No; Sam will not eat the salad, but he will eat 50 Clementines, so I’m calling it good for that part of the food pyramid).
Tortellini en Brodo, Garlic Bread and Romaine with Oil & Vinegar
This is our vegetarian meal, although I will be making the stock from the turkey carcass. Its still vegetarian enough for my purposes. The soup alone won’t be enough for the guys, so I’ll also make my own garlic bread which is just Italian (or other good quality) bread brushed with Extra Virgin Olive oil, rubbed with a cut clove of garlic, and toasted. For the salad, I’m trying Giada di Laurentiis’ Basil Dressing (from my brand new gift) and making a double quantity to marinate pork chops for tomorrow night.
Marinated, Pan-Fried pork Chops, Risotto and Sauteed Spinach with Red Onion
The chops (cut by me from my great hunk o’ pork) will marinate in Basil Dressing and then sautee in olive oil and garlic while I make some pretty plain risotto. The sauteed spinach recipe is also Giada’s.
Meatloaf, Mashed Potatoes and Peas
All American, beloved by all except, well, Sam who doesn’t like meatloaf.
Breakfast Dinner: Eggs to Order, Bacon and English Muffins
Rob likes to make this kind of dinner, and since he’ll be gone most of next week, leaving me to mind the zoo, I really have no moral problems with letting him make me a little omelette and an English muffin with Smart Balance.
Marinated, Sauteed Chicken Thighs, Polenta and Green Beans
I’ll probably just marinate the boneless, skinless thighs in some Italian dressing, sautee them with garlic and Rosemary, and keep them warm while I make a little sauce with white wine, stock and mushrooms. Should be good with polenta, which may or may not be eaten by the guys. I am broadening their horizons, by force if necessary.
Spaghetti with Meat Sauce and Romaine Salad with Carrot Ribbons and Scallions
This is the part where I make Tuesday’s leftover meatloaf reappear in the guise of hideously deformed “meatballs,” to be served in homemade marinara with a salad of chopped Romaine, ribbons of grated carrot, sliced scallions and whatever else I find in the vegetable bin.