Monday, December 03, 2007

Menu Plan Monday

Last week's plan fell apart... I'll give it another go this week...

Monday - EV's Veggies

Tuesday - Lentil and Brown Rice Soup (recipe below)

Wednesday - Baked Chicken, Walnut-Apple-Blue Cheese Salad (recipe below), steamed asparagus

Thursday - Kids' Meal - Tofu Fishy Sticks, Baked Sweet Potato, Steamed Broccoli

Friday - Chili Blanco (recipe below - we'll eat the leftovers all weekend & I'll probably freeze some also)

Lentil and Brown Rice Soup
12 cups broth
1 ½ cups lentils, sorted and rinsed
1 cup uncooked brown rice
2 lbs canned tomatoes, drained and chopped, juice reserved
3 carrots, sliced (or more!)
1 onion, chopped
2 cups chopped celery
3 minced garlic cloves
½ tsp basil
½ tsp oregano
¼ tsp thyme
1 bay leaf
½ cup minced fresh parsley
2 T cider vinegar, or to taste

In large pot, combine the broth, lentils, rice, tomatoes including juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring to a boil, reduce heat and simmer, covered, stirring occasionally for 40-45 min, or until lentils and rice are tender
Stir in the parsley, vinegar, salt and pepper to taste. Discard the bay leaf. The soup will be think and will thicken as it stands. This the soup, if desired, with additional hot broth or water.

Serves 16-18


Walnut-Apple-Blue Cheese Salad
Bag of mixed greens
1 cup or so of toasted walnuts
1-2 Fugi apples, cut into bite sized pieces
Crumbled blue cheese
3T olive oil
2T balsamic vinegar
1 tsp dijon mustard
1 clove garlic, minced
salt/pepper
Make dressing with olive oil, balsamic vinegar, dijon mustard, garlic and s/p. Toss dressing and greens. Stir in walnuts, apples, blue cheese.

Chili Blanco
(I've made a vegetarian version of this soup by omitting the chicken and adding additional beans)
2 cups Great Northern White Beans, sorted, soaked overnight, drained
10 cups broth
2 minced garlic cloves
2 chopped onions
1 T oil
2 4-oz cans green chiles, sliced
3 cups canned tomato quarters & juice
2 tsp ground comino
1 ½ tsp oregano
¼ tsp ground cloves
¼ tsp cayenne pepper
4 cups diced cooked chicken
salt/pepper to taste
garnish: Monterrey Jack cheese, chopped green onions, diced avocado, sour cream

Combine beans, broth, garlic, and onions in a large pot. Bring to a boil. Reduce heat and simmer until the beans are very soft (about 2 hrs)

Add remaining ingredients (except garnish). Continue to simmer one hour.

Garnish as desired.


7 comments:

Kelly said...

The chili blanco sounds tasty! When made vege-style, do you use a different type of bean, or just more of the same?

Dawn said...

I make those same "fish sticks" they taste great dipped in Vegenaise.

GreenStyleMom said...

Kelly, I use more of the same, but it would be really good with a variety of beans.

Dawn, isn't that recipe the best? My kids love them!

shokufeh said...

Suddenly very hungry!

Penny said...

sounds good!

Everyday Yogini said...

Yummy! Do Kate and Jack eat the salad? That salad sounds great! I am going to have to try that...

The Estrogen Files said...

Looks like a good week there. I'm trolling for next week.