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Ah, the joy of late fall/early winter dinners. Slow cookers and pressure cookers become my BFFs, for their ability to transform everyday food stuffs into delightful soups and stews perfectly suited to cold weather and busy schedules.
Last week’s menu, particularly the Slow Cooker Beef Barley Soup, was great. The Farro with Butternut squash made a generous recipe that saw me through a couple days of lunches (along with hummus and pita). And as suggested, I did build a batch of whole grain bread from Healthy Bread in 5 Minutes a Day, the companion to my favorite Artisan Bread in 5 Minutes a Day.
A brief aside: Hanukkah and Christmas are coming up and either of these books, or perhaps even the latest, Artisan Pizza and Flatbread in 5 Minutes a Day, would make great gifts.
This week, I plan to employ similar techniques to get through the harrowing holiday gauntlet. No trip to the farmer’s market today, gonna have to go with what we have in the fridge and maybe a trip to the store!
Here is my menu plan for the week of December 11:
Cookie of the Week: World Peace Cookies, from Baking From My Home to Yours (these will double as the cookie of choice for this week’s cookie exchange)
Sunday: Leftover Mushroom Lasagna, salad, carrots and ranch
Monday: Barley and Winter Vegetable Risotto (pressure cooker), sliced watermelon radishes, bread
Tuesday: Black Bean Soup with Avocado Salsa (pressure cooker), chips and salsa
Wednesday: Slow Cooker Weeknight Chili, cornbread muffins, salad
Thursday: Leftovers
Friday: Takeout and Trashy TV
What is on your menu plan this week?
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