Monday, January 4, 2010

On the menu: Inspiration

My brother and soon-to-be sister-in-law got me a Christmas gift with you in mind. Yes, you. You there reading this blog.

I unwrapped America's Test Kitchen's 30-Minute Suppers (which is similar to this book, but with more recipe cards), and Christine commented, "We thought this would give you some inspiration for your blog."

And it has.

In fact, I'm making one of the recipes tonight.

Merry Christmas to you.

Here's what's on the menu this week:

Mon: Moraccan Meatballs with Saffron-Tomato Sauce (from the Test Kitchen book) (with plenty of my own alterations, of course) couscous and garlic kale on the side

Tue: Baked potatoes topped with pinto bean chili, cinnamon oranges on the side

Wed: Spaghetti squash with roasted red peppers and chicken sausage

Thr: Cuban Black Beans and Rice

Fri: Pita pizzas with leftover goodies from this week's meals (tomatoes, peppers, sausage, etc.)

You might be able to help me out with something - I bought radishes for the Cuban beans, but they came in a bunch, and I only need half of them for that. Have any other good radish recipes? (Or live in Phoenix and want some radishes?)

One last thing - the Chive Talkin' Menu Plan Blogroll is now Mindful Menus. And it's supposed to be healthy, so I hope I fit the bill! (My plan is mostly healthy - right?) Anyway, head on over there for more menu inspiration!


  1. All I can say mmmmmmm.... does your week sound delicous! Moraccan Meatballs with Saffron - Tomato Sauce and Cuban Black Beans and Rice... radishes? I have never used them for the black beans. Must be really authentic, huh?It is great to have you back menu planning. Thanks for joining in Mindful Menus - love having you!

  2. Wow! Your week sounds great!

    I have just purchased AI's Make-Ahead Cookbook. We hope to start our own healthy menu plan, too.

    I think this blog of yours will help inspire us.

  3. How does one go about preparing garlic kale? I love garlic and I love kale so I can only assume this would be delicious.

  4. Summer (and anyone wondering about garlic kale): My hubby is the one who makes this. I think what he does is cut out the thick part of the stems and saute the kale and some garlic in olive oil. Oh, he adds salt too. But I think that's it. It's really good. The only downside is that the kale really cooks down (guess that's true of spinach and other leafy greens as well), so you start out with a bunch and end up with two servings. But at least you don't have to worry about leftovers!

    What do you like to do with kale?


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