Monday, February 11, 2008
Menu Plan Monday: February 11
Well, we had so much left over from meals this past week that we just ate leftovers on Sunday, so we'll be eating yesterday's meal today. Throughout Lent our Home Group will be having a shared soup supper when we meet. People will be bringing soup, bread or salad to share. I will be bringing soup, and the host will be making soup, another family will provide salad, and a couple others bread. I have the recipes for the soup and for the spinach puff below.
- Monday: Crockpot Italian Sausage and Peppers, Pasta, Salad
- Tuesday: Potage Parmentier (Potato Leek Soup)
- Wednesday: Macaroni and Cheese, Salad, Sliced Apples
- Thursday: Not Baked Beans, Cornbread
- Friday: Spinach Egg Puff, Salad
- Saturday: Falafel, Pita, Hummus, Veggies, Olives and Feta
- Sunday: Dinner Out to Celebrate Valentine's Day (children will eat at home)
What is on your menu this week?
Potage Parmentier (Julia Child)
4 medium-large potatoes, peeled and thinly sliced
4 leeks, well washed (get between the layers), thinly sliced, including the white and tender green parts (save the tough parts for making stock)
2 quarts of water
1 tablespoon salt
4-6 Tablespoons heavy cream or 2-3 tablespoons softened butter
Simmer the vegetables, water and salt together, partially covered for 45 minutes, until the vegetables are tender. Mash the vegetables in the soup with a fork or pass through a food mill (or use a stick blender which is what I did to puree the soup). Correct seasoning, tasting for salt and adding pepper if you like.
Just before serving, stir in the cream or butter by spoonfuls. Serve with a sprinkling of parsley or chives, if you like.
Spinach Egg Puff
2 cups ricotta cheese
2 cups milk
16 oz frozen cut leaf spinach (not the chopped, pressed blocks) or fresh spinach, washed and dried
1 1/2 teaspoons salt (less if your ricotta is salty)
1 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1/2 cup grated parmesan
Preheat oven to 400 F, grease a 9" X 13" pan.
In a medium bowl, whisk together everything but the parmesan. Don't bother thawing out the spinach. Pour into greased pan and sprinkle with parmesan. Bake about 20 minutes, until middle is set and doesn't jiggle.
Serve with a salad and bread. I have used leftovers to make tacos the next day with some salsa and queso fresca.
Have a great week!
I brown the sausages, about five or six for our family, and add sliced onions, sliced peppers and a little sliced garlic to the pan to saute them, with a little olive oil. I put them in the crock pot with some marinara, I use two of the 99 cent jars from Trader Joe's most of the time. Then I cook it on low for about five hours. In the last half hour, I heat up salted water, cook the pasta and cut up the sausage into bite sized bits. We toss a salad and serve. Easy peasy. :)