Two Curries and Stuffed Flatbread, Plus Sweet Potato Pot Pie

Meal 1:Channa Dal, Aloo Paratha with Spinach, Blue Moon Carrots in Coconut MIlk


• Separately, heat the dal and carrots in saucepans, or in a microwave. You may enjoy these with some rice.
• Heat the paratha in a very hot oven for about 10 minutes.


Meal 2: Biscuit Topped Sweet Potato Pot Pie, Mixed Greens, Black Bean and Rice Salad

• Heat pot pie at 350° until just bubbling ~ 15-20 minutes. Place the biscuits on top and heat 2-4 minutes more.
• Dress the salad and serve the rice/ beans at room temp.

 
Notes:

• In addition to their great carrots, Blue Moon delivered us these sweet potatoes too.
• I know our paratha lacks the authentic appearance and smoke of a real tandoor bread, but it should still be quite good sopping up the curries, or on its own.

Big Fat Burritos & Pasta Fagioli

The Food Nanny

November 16/17 2010

Meal 1:: Black Bean Soup and Spinach-Pumpkin Big Fat Burrito

• Unwrap the burrito and place it seam side down on a cookie Tray. Warm it in the oven at 325 for 10 -15 minutes or until warmed. Or use a microwave.

• Heat the soup in a sauce pan, stirring it often until it simmers.

Meal 2 Pasta Fagioli, Red Pepper and Broccoli Fougasse, Mixed Greens
• Heat the pasta in the fougasse at 325° until just hot ~ 10 minutes.
• Heat the soup in a saucepan and thin if necessary, adjust the seasoning if you do.
• Dress the greens and serve.

Thai Curry with Broccoli and Two Bean Soup with Kale

Meal 1: Thai Curry with Broccoli and Baked Tofu, Spring Rolls, and Jasmine Rice with Chili Oil

• Heat the curry to a simmer in a saucepan. Add the broccoli and Tofu and steep for 1-2 minutes. Serve over the room temp rice immediately OR
• Quickly stir fry the rice with a splash of water to heat it through and serve on the side. It is fine on the side at room temp also.
• Carefully unwrap the roll from its plastic. Serve chilled. Drizzle with a little soy/sesame oil/ fish sauce if you like.

Meal 2: Two Bean Soup with Kale, Mixed Greens, and Whole Wheat Pasta Bake
• Heat the pasta in the oven at 325° until just hot ~ 10 minutes. Be careful not to let the edges brown.
• Heat the soup in a saucepan and thin if necessary, adjust the seasoning if you do.
• Dress the greens and serve.

Notes:
Very happy with the tofu - this is what I wanted to do last time.
The Kale is fantastic, we will push it in upcoming menues.

Meal 1: Herb and Chevre Risotto, Savory Brioche, Roasted Root Vegetables


• Warm the vegetables in the oven for about 10 minutes at 325°. Warm the brioche in there too.
• To heat the risotto heat some water or broth in a sauce pan. About 1/2 cup per portion. When simmering add the cold risotto and stir. Add more hot liquid as necessary to obtain a porridge consistency. When hot add some butter, milk/ cream, parmesan cheese, truffle oil etc. as you like. Definitely adjust for salt and serve immediately.


Meal 2: Caballero's Pie, Mixed Greens and Quinoa-Pepita Salad

• Heat the casserole in the oven at 350° until bubbly 15-20 minutes.
• Dress the greens and serve the quinoa salad at room temp.

 
Notes:
The brioch dough was new to me and took some working-out Luckily, their taste more than makes up for their trailing aesthetics.
Do not over-work the risotto.  The batch size got away from me a bit and the heat carried off the stove further than I like.  Ideally I would have sent you risotto 3/4 finished and needing about 5 minutes of stove time.  This is ready for heat and eat.

Miso Hot Pot and Smashing Pumpkins

Meal 1: Miso Hot Pot with Joi Choi, Hakuri Turnip, and Tofu & Soba Noodles with Yellow Carrots and Misato Radish

• Serve the noodles chilled, directly from their container.

• Heat the miso soup to hot but not boiling. DO NOT boil miso! When hot, tip in the vegetables and allow to steep for a minute or two and then serve immediately. Garnish with a little chile oil or sesame oil if you like.

Meal 2: Pumpkin Pan Roast with Seeded Whole Wheat Challah Knots, and Broccoli Salad

• Warm the pan roast in a sauce or sauté pan. Add just a splash of water if necessary.

• Warm the bread.

• Serve the salad at room temp, but season it with a little extra salt – we limited this to prevent wateriness.

 
Notes:
I'd like to cut, marinate and bake the tofu next time.
The pumpkin used is the blue Jarrahdale.  The one below it is called Long Island Cheese.  Both are great eaters, but the Jarrahdale is superiour b/c of fine texture and flavorful sweetness.
Misato radish sliced thin and dipped in soy sauce is a great, healthy 'crunchy-salty' snackfood.  Get one this week.

General Tso's Tofu & Kohlrabi Soup

The Food Nanny
October 19/20 2010

Meal 1: General Tso’s Tofu with Broccoli and Soy Beans, Fried Brown and Red Rice, Napa Cabbage Slaw
• Serve the slaw at room temp.
• Add some oil to a sauté pan and heat it until just smoking. Add the fried rice and stir fry for a minute or two to heat it through. Remove to a platter.
• Re- oil and heat the pan to just smoking. Add the broccoli and tofu then shake the sauce vigorously and add it to the pan. Cook and stir until the sauce is thickened and the entire dish is hot – 2-3 minutes. Serve immediately.

Meal 2: Kohlrabi Soup with Mixed Greens and Anadama Corn Bread with Quinoa
• Warm the soup in a saucepan.
• Toast the bread and dress the salad.

Potato PIzza and Curried Split Peas

Meal 1: Rosemary/ Potato Pizza, White Bean Salad, Mixed Greens

• Heat the pizza in the oven at 325° for 10-12 minutes, or until warm.
• Serve the beans at room temp.

• Dress the salad and serve.

Meal 2: Curried Split Peas, Brown Rice Biryani, Cabbage-Yogurt Pickle

• Warm the curry in a saucepan. Do thin with some water and adjust the seasoning.

• Heat the rice in a microwave or in a sauté pan with a little oil and then a splash of water to steam it through.

• Serve the pickle chilled.