Menu Planning

I am not a menu planner. I buy what is on sale and only when it is a good price. But I am going to give it a try, combining the two: sale items with staple items. Mainly as an attempt to clear out my pantry and fridge. Especially since my fridge is now freshly stocked from the Dekalb farmer's Market, and super sale buy from Nu Pak grocer. I don't want any of the yummy-ness to go to waste, and this would be a good opportunity to plan out when to use all of the unusual spices, and dig through the large collection of cookbooks I have acquired.

Saturday:
Roasted Aubergines- Curry Cookbook, North India Recipe pg 71
*marinated Eggplant and Mushrooms overnight for tomorrow

Roasted Aubergines
2 Large Eggplant
3 T veg oil
1/2 t black mustard seeds
1 onion finely chopped
1 1/2 c mushrooms
2 cloves garlic
1 crushed red chili
1/2 t chili powder
1 t ground cumin
1 t ground coriander
1/4 t ground tumeric
1 t salt
1 can chopped tomatoes* I substitute frozen roma tomatoes here*
1 T cilantro

Bake eggplant 440F for 30-35 min, or until soft.
Fry mustard seeds in a large pot with veg oil.
Add onions, mushrooms, garlic, and chili.
Add spices and tomatoes.
Mash roasted eggplant and add with cilantro to the pot.
Boil until thickened, garnish with cilantro.

Marinated Eggplant and Mushrooms
1 eggplant
1/2 c red wine vinegar
1 clove garlic mashed
salt and pepper
12 mushrooms
1/2 c diced celery
1 t fresh rosemary
1/2 c olive oil

Sunday:
Marinated Eggplant and Mushrooms, Passover pg 58
Savory Baked Chicken, Passover pg 157
Quinoa

Savory Baked Chicken
Chicken pieces
juice of 3 lemons
6 T olive oil
salt and pepper
2 t ground cumin
1 t ground oregano
pinch of allspice* optional
1/2 t cayenne pepper

Toss and coat chicken with ingredients.
Bake 450F, 1 hour

Monday:
Fruit Salad
Potato Tortilla, Spanish pg 104
*soak beans overnight for Tuesday

Potato Tortilla
3 potatoes
1 onion
3 T veg oil
4 eggs
garnish with parsley or tomato wedges

Thinly slice potatoes and onion, saute until potato slices are tender, 20 min.
Remove from heat, mix eggs and spices, pour over potatoes and onions.
Cook 5-8 min, setting bottom and lifting edges to allow uncooked egg to go to the bottom of the pan. Invert on plate, slide back into pan. Cook until golden brown.

Tuesday:
Mixed Bean and Aubergine Tagine with Mint Yogurt, One Pot pg 226

Mixed Bean and Aubergine Tagine
1/2 c dried kidney beans, soak overnight separately
1/2 c dried black-eyed peas, soak overnight separately
2 bay leaves
2 celery sticks, halved
5 T oil
1 eggplant, cubed
1 onion, sliced
3 cloves garlic, crushed
1-2 red chillies, crushed
1 t paprika
2 large tomatoes, chopped
1 1/4c stock
1 T each chopped parsley, cilantro, mint
salt and pepper

Drain beans, add more water and boil separately 10 min.
In large casserole add 2 1/2c water, bay leaves, celery, beans.
Cook 375F 1 1/2 hours. Drain.
In pan cook eggplant until softened.
Add garlic, onion and chillies onion is cooked.
Add to casserole, along with paprika, tomatoes, salt and pepper.
Cook 1 hr.

Mint Yogurt
2/3 c yogurt
2 T mint
2 scallions, chopped

Wednesday:
Meat Loaf-- recreate Irish Meatloaf
Cabbage and Potatoes

Thursday:
Garlic and Kale

Friday:
Chicken with Lemon and Garlic, Spanish pg 184
Salad with grapefruit

Chicken with Lemon and Garlic
Chicken pieces
2 T olive oil
1 onion, chopped
4 cloves garlic, minced
1 t paprika
juice of 1 lemon
2 T chopped parsley
salt and pepper

Stirfry chicken, onion, garlic, and paprika.
Add lemon, parsley, salt and pepper just before serving

Next Week Possibilities:
Chickpeas with Spiced Potato Cakes, West India Recipe pg 131
Beef Biryani, CurryBook pg 146 with Red Lentil Pancakes pg 150
Rice Tortillas, Spanish pg 138
Spiced Lentils with Spinach, South India Recipe pg 113
Menestra, Spanish pg 130