Menu of the Week!

MENU-june-16---22

Let me walk you through this. This week’s menu (which will actually start on Monday) reuses and recycles many ingredients without recycling the actual meals.

So I’m having Roast chicken dinner on Monday, but I’m not having leftover roast chicken dinner the next night. Instead I’m using the mashed potatoes (which I’ll make extra of) to make potato pancakes.  Slap some fennel sausage on the grill and served with a salad with stuff from the garden and  it’s a great easy meal.

The next night I’m using the cooked chicken to make a version of peanut satays.   Normal satays would be marinated first, but I’ll just pour the coconut peanut sauce on them and eat it like that. And in fact they won’t be satays so much as cut strips of chicken on my plate.  I’ve never tried this jasmine coconut rice recipe before and I have HIGH hopes for it.  It’s from Savory Sweet Life.

The last of the asparagus will be used up when I grill it with the salmon on the BBQ.  Or grill. Or whatever you call that thing with coals and/or fire in it. This particular mean is inspired by my friend Michelle who made it the other night.

The pumpkin ravioli I’ve had in my freezer for ages. I made it last fall with the kabocha sqaush that I grew.    It’s the SAME kabocha squash I’m having with my roast chicken dinner on Monday.  Kabocha squash will store FOREVER.

Saturday is going to be spent building fencing and digging weeds.  The days I kill myself doing hard manual labour outside are the days I think “Screw it”.  I want a Big Mac, I’m gonna have  a Big Mac.  And large fries, 6 chicken McNuggets, a Diet Coke (heh) and maybe … just maybe … a chocolate milkshake.  Don’t worry about me or my belly.  It’ll be completely void about a half an hour after the meal. So sue me for wanting a Big Mac. They’re delicious goodness and sometimes I just want one. Think of this portion of the menu as the Menu of the Weak.

Mid summer might seem like a strange time to make a big heavy meal like a roast beef dinner but I haven’t made one in … well I couldn’t tell you how long ago.  I’ll be making a Prime Rib Roast with Yorkshire Pudding, baby carrots with their shoulders and a small portion of the greens in tact, mashed potatoes, and frenched green beans.  All served with a generous helping of gravy and horseradish.

All for me.

Tune in next week when the weekly menu will consist of 101 ways to use up and disguise a Prime Rib dinner with all the fixings.

 

the-recipes

 

 My Potato Pancakes

My Apple/Fennel salad

The BEST Yorkshire pudding recipe (from Martha Stewart)

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49 Comments

  1. Laura Bee says:

    Mmm roast beef & Yorkies. Want some now, thank you very much. Time to pull out the slowcooker.

  2. Chris says:

    Pics of Sunday’s roast dinner please!

  3. TC says:

    Killing me, with these great menus!

  4. Cynthia Jones says:

    Is there a recipe for the peanut sauce, or are you doing chicken with peanuts thrown in? Which is yum too. I just want to scab your peanut sauce recipe if you have one.

    Truly impressive menu and love the old slate. I imagine doing a menu each week would really help with those of us prone to not eating properly. You know, cupcakes for breakfast.

    Tell us more, how do you decide what to cook? and Do you then go and buy it all in the one go? Do you cook it every night or try to do some of it in one or two nights and have it ready.

    We want the details.!

    • Karen says:

      I usually buy my peanut sauce Cynthia. But next week I’ll be making it from scratch using a recipe from Alice of Savory Sweet Live’s cookbook. I decide what to cook based on a) what’s in the garden b) what’s on sale and c) what the weather is supposed to be like. And also what I’m feeling like making/eating of course. I decide ahead of time and then buy everything at once. I cook every night and don’t necessarily prepare in advance, but will reuse ingredients (like with the mashed potatoes and potato pancakes in this menu). Also, all hell could break loose at any moment and I decide I want fresh pasta for dinner. Or a grilled cheese and a pickle while standing at the counter. If I don’t feel like having what I had planned to have I don’t eat it just because it was in the menu. 🙂 ~ karen

  5. Jessica says:

    I second what Cynthia is saying. More detail on the menu creation and recipe finding process. =)
    Jess

  6. dana says:

    You deserve a break today (Saturday) at McDonalds. That should be a theme song. 😉 I make a cheese ravioli (frozen from Aldi) and pour browned butter with fried sage in it. Then I crush gingersnaps over the top and add some parm reggiano. Deelish! Your potato pancakes make me think of the ones my mom used to make. She added a dash of this & that. I only know there was at least one egg and some garlic powder in it. No real recipe to write down.

  7. Dagmar says:

    I hate eating. I mean hate it with a passion- you can’t blame me, my anatomy was born with an alien digestive system. *BUT* your menu even included something I would lick the plate clean after. The squash ravioli sounds like sooo tasty. There, I guess it is possible to please everyone. Thanks Karen.

  8. Su says:

    your printing is very nice … I mean really … 🙂

  9. I am definitely coming for dinner on pasta night! 🙂 It sounds YUM!

  10. Miriam says:

    Menu of the Weak. HAH!

  11. Patti says:

    We LOVE prime rib and I buy 4-5 when they go on sale to put in the freezer. I use Paula Deen’s Fool Proof Rib Roast recipe. We have been known to roast this on the grill/BBQ in the summer as I’m not “allowed” to use the oven after the temps get above 70 degrees. Of course when Mr. Aitch wants poppers or mozzarella sticks, it’s ok to turn on the oven.

  12. Rachel says:

    Mid summer?? It’s not even summer yet!

  13. Jebber Jay says:

    Yum …
    … mmmm

  14. Ryn says:

    I’m very interested in how you’re going to use up and disguise a prime rib dinner with all the fixings! No, seriously, I am. It’s just me and my hubs, so we still end up with a ton of left overs if I did a meal like that.

  15. Marion says:

    well geez, now you’ve got me wanting french fries and I haven’t even finished my second cup of coffee…

  16. Tigersmom says:

    In an attempt to start eating better and up my game as far as my lackluster side dishes are concerned I tried your roasted broccoli with parmesan recipe. It seemed within my limited cooking skills range as it was only slightly more difficult than food with something on it. It was wonderful. So wonderful I made it two nights in a row.
    Growing up, I was introduced to broccoli drowned in cheese sauce and only ate it otherwise grudgingly because I knew it was good for me. Not so with this broccoli. I happily gobbled it up and almost didn’t share with my family. So, thanks. To you, and to Ina.
    Feeling ambitious and since I was already roasting and the recipes were basically identical with the exception of no parmesan for the sliced okra, I roasted some of that up, too. It was delicious. It tasted ever so slightly like French fries. So in one evening I double the size of my veggie side repertoire. Yay me!

  17. Maryanne says:

    Thank you for sharing how you disguise/stretch ingredients throughout the week. My oma used to make potato pancakes with dill (dried). It’s very tasty with sour cream as a side. I thought I would share this with you as you share so much with your readers 🙂 Have a great day!

    • Karen says:

      Hi maryanne – Dill would be GREAT! And with sour cream it would be perfect! As soon as the dill I”m growing comes in I’M TRYING IT! Thanks. 🙂 ~ karen

  18. Jody says:

    Aside from sandwiches ( no brainer) , my favorite ( or favourite for my Canadian chum’s) way to use left over beef is roast beef hash. When you make your own you can toss in whatever veggies you want, too.

  19. I had a Big Mac and fries the other day and was so disappointed. Had to throw my fries into the compost. I will have to skip Saturday as I am busy trying to scrounge a meal elsewhere but I am free Sunday to Friday! Is there a dress code or can I just come as is?

  20. Carol says:

    Your menu’s are inspiring. Glad they’re back. Apple/fennel salad. Yum. Big yum.

    I won’t judge on the Big Mac as I’ve only had one in my life… I was pregnant and craving red meat. I thought I would finally try one of these Big Mac things that everyone raves about. I was a constantly starving, drooling, prego – figured it was the perfect time for my first time. I took one bite… Looked at the father of my child and said: “The cheese is fake! This is disgusting!”. Believe me, I have no idea why I thought otherwise…

  21. Janet says:

    Let me begin by saying that I have used many of your ideas over the past few months and I’ve never been disappointed. I have followed you faithfully. You are such a neat lady, with an amazing amount of talent. Btw, I’m crazy about Betty. I look forward to each and everything I read from you. Keep it up, Karen

  22. jeannie B says:

    I’ve often wondered how the printing on your slate is so perfect. Now I know it’s ” Chalkduster”. Of course, the dead give away, is that it seems slightly transparent. You can see the knife through the slate. I love your menus Karen. But, in cooking for one now, I don’t plan ahead anymore. Half an hour before a meal I try to conjure up some sort of a healthy meal with what’s in the fridge. I’m losing my “touch” in the kitchen I think. Now, if i had YOUR kitchen, I might feel differently.

  23. Lynn says:

    Save some of your prime rib leftovers to make one of the specialties of the house at El Tovar (Grand Canyon): Prime Rib Hash with Bearnaise Sauce. Strangely, this meal would normally induce a coma but when ingested at the Grand Canyon it provides the stamina to explore the entire Southern Rim.

  24. Irene says:

    “… that thing with coals and/or fire in it.” It’s a BRAAI. 😀
    Here in South Africa, our ‘manne’ (men) will braai in blistering heat, pouring rain and freezing winter. Because they are *deep growly voice* MANNE!

  25. Mindy says:

    Everything sounds delicious to me. And yes, Big Macs were most certainly sent from heaven.

  26. marilyn says:

    try the peach smoothie at mcdonalds ….i am seriously addicted

  27. SarahP says:

    Carrots have shoulders?

  28. Barbie says:

    Invite me to your roast dinner! Cause I’d come ya know!!!

  29. Carole Bill says:

    For some reason I have also been craving prime rib, haven’t had it since Christmas. I think I’m going to make it too! I read your article in the latest Lee Valley newsletter, very informative.

  30. Nancy Blue Moon says:

    Jasmine coconut rice recipe..Please!

  31. Laura says:

    This prompted me to finally make your potato pancakes… they were amazing! Thanks for bringing the weekly menus back, they are so inspiring

  32. Kari says:

    Wow, I need to step it up! I’m with Jody, hash is amazing for left over roast and it’s so tasty I almost get more pumped over the hash. Yum grilled salmon and asparagus sounds sooo goood. I’m addicted to asparagus. I thought I should nurture this addiction because last month I was addicted to biscoff cookie spread. “Menu of the weak” is awesome haha

  33. BJ Naylor says:

    I’ve told my husband I will cook whatever he wants if he will just tell me WHAT he wants! Years ago we used to make a menu, but when I started working nights, we quit because it was just too difficult. Now I’ve retired (at least from that 18 year job) and so I’ve started cooking on a regular basis again. After reviewing your menu for this week, we had sausages and potato pancakes tonight. He was pleasantly surprised and complimented me on them a couple of times! Thanks!

    • Karen says:

      Excellent! We all get stuck in food ruts, myself included, and sometimes it just takes a bit of a push from someone else. ~ karen!

  34. Melissa in North Carolina says:

    You had me at pumpkin ravioli…great menu weak one.

  35. Janey says:

    Im coming over to you house to eat!
    If I start now, I should make it just in time for the Big Mac day :(….but hey I love them too!

  36. Olga says:

    Ok, I’m giving up. Not that long ago, you mentioned Donna Hay’s salad here (now that I’m thinking about it, maybe it wasn’t a salad…And maybe you didn’t mentioned it…), and I can’t find it now. I can’t remember if there was a link to it or not, if there was such a thing, can you please help me find it? (o: Thank you.

  37. Sondra says:

    If you ever need a fantastic chard recipe
    http://outoftheordinaryfood.com/2014/07/03/chard-and-fresh-mozzarella-tart-with-raisins-and-shallots/

    don’t let the raisins scare you – -this is the perfect blend of savory and sweet.

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