Sunday, September 13, 2009
Menu Plan: September 13 - September 19
There are Ember days this week, so actually it will be a lighter week for cooking, in terms of quantity, but not number of meals, for me. Because the children do not do full fasting, we obviously still make meals for them. We tend to take our normal fasting and move it up a notch for these fast days. So, Wednesdays and Fridays become full fast days and Saturdays become meat fast days. Alexander and Dominic still express a desire to join in the fasting, so we let them choose one meal in each day to fast from rather than try to do the entire day. Probably by Lent, we will let Alexander try to fast a full day, but let him know that if it is too much for him, we will prepare meals for him as usual.
Today's meals were almost entirely provided by church. There was a pancake breakfast after church and a fiesta in the park after the second mass. So, our dinner was mostly covered there, and we will be eating rather lightly of fruit and cheese and cake for dinner tonight. It looked like the restaurants that provided the food did so as a donation to the church so they could do fundraising, which was really nice. The food was amazing, very low priced and we were able to enjoy the music and food by the lake until we were all tired and went home.
We discovered a nice breakfast this past week when our schedule was taken over by some other issues. I ground up brown rice in my grain mill, combined it with some almond meal and cooked it into a porridge on the stove. The children liked it with lots of milk and cinnamon sugar.
Also, since I don't think I have quite enough to do at home right now, I have decided to start making our tortillas. Flour tortillas are flour, salt, lard and water, with maybe baking powder. They shouldn't cost what they do. We already have fresh masa in the freezer (well, it's not fresh anymore, but you know what I mean). I was planning on making some of each, but also experimenting with mixing the two, since I prefer corn and Rich prefers flour, because of the texture and this would make the corn ones more pliable and the flour ones more flavorful. I will let you know how my experiments turn out. We found out that one of our local grocery stores has freshly made tortillas every day for about what we were spending already on the not so fresh ones, so if this whole experiment turns out to be too much for me, or if I get behind on making them, there is a good option out there for us. Because this is me, and I think "How can I make this take even longer?" I will start by rendering the lard that we have in our freezer.
Breakfast: Pancake Breakfast at Church
Dinner: Fiesta after Church
Breakfast: Almond Butter on Leftover Pancakes, Yogurt & Mango Smoothies
Dinner: Corn Chowder with Bacon, Zucchini Whole Wheat Rolls, Cubed Cantaloupe
Breakfast: Rice & Almond Porridge with Cinnamon Sugar, Sliced Peaches, Milk
Dinner: Red Beans & Rice, Fruit Plate
Breakfast: Granola with Yogurt & Honey, Milk
Dinner: Vegetables Jalfrezi (again, using a different mix of vegetables, based on what we have), Rice, Fruit Plate
Breakfast: Egg Burritos with Salsa, Plums
Dinner: French Onion Soup with Gruyere Croutons, Salad
Breakfast: Oatmeal with Brown Sugar and Raisins, Milk
Dinner: Cuban Black Bean Patties (using cooked, dried beans, fresh garlic and cilantro), Salsa Rice with Roasted Corn, Guacamole, Creamy Cabbage Salad
Breakfast: Toad in the Hole, Sliced Fruit, Milk
Dinner: Lentil, Brown Rice & Poblano Tacos*, Peppers & Tomatoes Dressed with Lemon Vinaigrette
Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.
Veal and Oxtail Bones to make Stock for Onion Soup
Rajas (roasted, peeled poblanos)
Red, Yellow & Green Peppers
All Herbs & Spices
Potatoes (German Butterballs & French Fingerlings)
Hard White Wheat
Small Red Beans
Steel Cut Oats
Dried, Shredded Coconut