A Work in Progress

Menu Plan for the week

{ 07:43, Tuesday, February 27, 2007 } { 0 comments } { Link }

Monday: Mushroom and Barley Casserole, Salad, Sauteed Cabbage

Tuesday: French Onion Soup, Croutons, Salad

Wednesday: Wild Salmon, Butternut squash, Salad

Thursday: Tostadas with lettuce and salsa, Sauteed Cabbage

Friday: Spinach and Asparagus Quiche, Porridge, Fruit

Saturday: Leftovers

Last week did not hold any new recipes, but this week already has. It is Tuesday (I am a blog neglector) and we had the barley and mushroom casserole. I bought some beef bones for broth making a couple of weeks ago and on Sunday I pulled them out of the freezer, threw them together with carrots, onions, celery and peppercorns and threw the whole mess into the crockpot for about 20 hours. More on stock making later, but this stock was used in the barley and mushroom casserole along with barley, mushrooms, onions and garlic. It was pretty good. Not a favorite, I don't think. It was very woodsy and earthy tasting and I am wondering if next time a little rosemary might go well with the woodsyness of the mushrooms. But edible none the less. This week's new recipes include the french onion soup and asparagus in the quiche. Asparagus and I have been arch enemies for as long as I can remember, but in my quest for health I am incorporating as many veggies as possible and I am determined to prepare asparagus in a way that makes me want to actually eat it :).

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