Bring on the sunshine! I hear this week will be full of sun here in Portland and I already have a lot planned this week to enjoy the much needed sun. Our farm is also longing for some sun in order for the soil to dry a little before we till the land. I'm anxious to get the seeds in the ground. We have planted 55 tomato plants in starter trays already and plan on starting more vegetables in trays in the next week. I can't wait to get farming!
I have a lot to blog about this week. So expect about a blog a day with lots of musings about our adventures, ideas, pictures, events, and our changes! For now here is my menu plan for the week! Cheers to yummy, delicious, organic food!
MONDAY- Sauteed zucchini, broccoli, capers, and olives in a lemon garlic sauce over whole wheat pasta.
TUESDAY-
Poached Salmon with Piccata Sauce, whole wheat couscous, steamed broccoli (Drew's night to cook)
WEDNESDAY- Penne Spinach Bake*
THURSDAY- Hungarian Mushroom Soup* with homemade bread
FRIDAY-
Green Pizza with homemade pizza dough and a garden salad
SATURDAY- BBQ salmon, veggie kebabs, and BBQ pineapple
SUNDAY- leftovers
*RECIPES:
PENNE SPINACH BAKE- (from my mother's Wellspring Heart Program cookbook)
Ingredients:
2 cups uncooked whole wheat penne pasta
1 28 ounce jar of spaghetti sauce or homemade sauce
1 (1 pd) package frozen cut leaf spinach, thawed and squeezed
1 to 1 1/2 cups fat-free sour cream
1/4 cup parmesan cheese
1 tsp granulated garlic
1 tsp onion powder
1 (19 ounce) can white kidney beans or cannellini beans, drained and rinsed
1 1/2 cups fat-free mozzerella cheese
1 tbsp Italian seasonings
Directions:
Cook penne pasta as directed on package. Drain.
Lightly spray an eight inch square (two quart) baking dish with non-stick spray. In medium saucepan, heat spaghetti sauce over low heat.
In large bowl, combine cooked penne, spinach, sour cream, Parmesan cheese and spices, mix well. Add beans; toss gently to mix.
Spoon mixture into sprayed dish. Spread with one cup warm spaghetti sauce. Top with remaining penne mixture and remaining ingredients. Sprinkle with cheese. Bake for 20 minutes or until thoroughly heated.
HUNGARIAN MUSHROOM SOUP (from the Moosewood Cookbook by Mollie Katzen)
Ingredients: (yields 4 to 5 servings)
2 tablespoons of butter
2 cups chopped onion
1 1/2 to 2 pounds of mushrooms, sliced
1 teaspoon salt
2 to 3 teaspoon dried dill
1 tablespoon mild paprika
2 teaspoon fresh lemon juice
3 tablespoon flour
2 cups of water
1 cup of milk (I use non or low fat)
black pepper, to taste
1.2 cup sour cream (I use non fat)
finely minced fresh parsley, for the top
Directions: (1 hour to prepare):
Melt the butter in a kettle or Dutch Oven. Add onions, and saute over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 minutes, stirring occasionally . Stir in lemon juice.
Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.
Stir in milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don't boil or cook it after this point. Serve hot, topped with freshly minced parsley.
Happy Eating & Cooking,
Alyson
"Laughter is brightest where food is best." -Irish Proverb
