Friday: Goan chicken curry, pilau rice, tomato and onion salad, poppadoms & chutney (the kids will have their usual friday treat of chips with either sausages or fish fingers - means I can make the curry extra spicy!)
Saturday: Macaroni cheese, fresh bread, salad
Sunday: Stuffed, roast chicken with roast potatoes, steamed vegetables and gravy
Monday: Fish and chorizo stew with rice
Tuesday: Fried chicken, french fries, coleslaw and corn on the cob (from the mother-in-law's garden) Ben has been asking for this all week!
Wednesday: Green bean and tomato stew with rice and salad
Thursday: Carrot, spinach and cashew nut pilaff with vegetable curry
I am really trying hard at the moment to have a balance of comfort food, healthy food and non-meat days all the while trying to stick to things the kids like and entice them to eat a variety of things - whew! It's hard work thinking up all these meals, the actualy cooking is a doddle!
Friday, 16 October 2009
Monday, 12 October 2009
Weekly Menu: 12.10.09
I'm late with the menu this week. I was just too busy over the weekend organising and hosting Jasmine's party, and then the mass clean-up afterwards to come up with anything. Anyway, now I have it:
Monday: As it's Jasmine's birthday today, we'll have whatever she wants (though if she want's pizza, which I can very well imagine her requesting, then I will have to veto that. Ben doesn't like it (!), and me and Nick had it as a sneaky late-night munch last night)
Tuesday: Individual, mini Toad in the Hole, roast potatoes, steamed vegetables and gravy
Wednesday: Macaroni and cauliflower cheese, with a herb and garlic crumble topping, vegetables
Thursday: Chicken, noodle stir fry
Next week's menu will start from Friday - I am prefering this set up at the moment - it means I don't spend all Saturday at the supermarket battling the masses.
Monday: As it's Jasmine's birthday today, we'll have whatever she wants (though if she want's pizza, which I can very well imagine her requesting, then I will have to veto that. Ben doesn't like it (!), and me and Nick had it as a sneaky late-night munch last night)
Tuesday: Individual, mini Toad in the Hole, roast potatoes, steamed vegetables and gravy
Wednesday: Macaroni and cauliflower cheese, with a herb and garlic crumble topping, vegetables
Thursday: Chicken, noodle stir fry
Next week's menu will start from Friday - I am prefering this set up at the moment - it means I don't spend all Saturday at the supermarket battling the masses.
Saturday, 3 October 2009
Toffee Pecan Brownies
I had two of these before they were even properly cooled, and a half of one today after my morning run. They are delicious warm, but even better when they are properly cooled. Then you can really taste the chocolate and the texture is divine!
I didn't have caramel sauce and didn't fancy making one either (I did a lot of cooking last night!), so I substituted it for some delicious real toffee sauce we had in the fridge. I also left out the cayenne and used fine sea salt instead of coarse. I threw away my weight conversions, but you can find a handy chart here. Lastly, I baked mine for 35 mins - I think it's better to slightly undercook, than to overcook as then all you end up with is dry, chocolate cake. A crying shame. oh yeah, and I worked out that 350 degrees is just over 175 degrees celsius.
I'll make this with the kids next time as it was really easy.
Weekly Menu: 03.10.09
I had to make a few changes to the menu last week. I often swap days or even cook something entirely different - I just don't go out and buy anything extra. It has to come from my cupboard/fridge.
Last week I forgot to soak the lentils overnight so I cooked a chicken and shrimp fried rice on the wednesday instead. This meant that I didn't fancy vegetable fried rice on thursday, so we had a rice dish I made up, inspired by spanish paella and an african Jaloff. It was rice cooked with chicken, chorizo, lots of tomato puree and garlic, with plenty of herbs. That was a big hit and very easy so I'll definitely be making that again. Friday, I didn't make thai food, I made an indian chicken curry using a masala kindly donated by my friend Sienna (who is Goan). It was a mixture of LOTS of kashmiri chillies, vinegar and spices. And it was yummy!
Anyway, here's the menu I have planned for this week.
Saturday: Tagliatelle with smoked salmon, salad
Sunday: Chicken roasted with potaotes, lemons and olives, served with rice and salad
Monday: Lentil, garlic and butternut squash stew, rice
Tuesday: Roast pork with potato dauphinois, gravy and vegetables
Wednesday: Autumn Soup with fresh bread
Thursday: Can't decide yet. I'll see how I feel on the day/what leftovers we have that need eating
Friday: Don't know! Nick will probably cook or we'll get a takeout (a rare treat!) as I will be busy preparing all the food for Jasmine's party in the morning
Last week I forgot to soak the lentils overnight so I cooked a chicken and shrimp fried rice on the wednesday instead. This meant that I didn't fancy vegetable fried rice on thursday, so we had a rice dish I made up, inspired by spanish paella and an african Jaloff. It was rice cooked with chicken, chorizo, lots of tomato puree and garlic, with plenty of herbs. That was a big hit and very easy so I'll definitely be making that again. Friday, I didn't make thai food, I made an indian chicken curry using a masala kindly donated by my friend Sienna (who is Goan). It was a mixture of LOTS of kashmiri chillies, vinegar and spices. And it was yummy!
Anyway, here's the menu I have planned for this week.
Saturday: Tagliatelle with smoked salmon, salad
Sunday: Chicken roasted with potaotes, lemons and olives, served with rice and salad
Monday: Lentil, garlic and butternut squash stew, rice
Tuesday: Roast pork with potato dauphinois, gravy and vegetables
Wednesday: Autumn Soup with fresh bread
Thursday: Can't decide yet. I'll see how I feel on the day/what leftovers we have that need eating
Friday: Don't know! Nick will probably cook or we'll get a takeout (a rare treat!) as I will be busy preparing all the food for Jasmine's party in the morning
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