Monday, February 22, 2010

Menu for Week of Feb. 22, 1010

Hiya everyone.

Sorry for the dreadful lack of positngs the last three weeks. But, you know, life happened.

But dinners are back now - thanks for understanding!

To help keep food costs as low as possible (challenging for an organic-loving, tree-hugging hippie like me), I menu plan four weeks at a time. I was inspired to do this after reading America's Cheapest Family last year. (This is a great book - I highly recommend it!)

If you think menu planning is something you might like to try, the template I use can be downloaded by clicking here.

You can learn a lot about basic menu planning at Try one week at a time first, before long you will have 4 weeks planned too!

#1 reason to menu plan - the 30 minutes of planning will easily save you $50 a week (or more) on grocery shopping if you stick to your list!

#2 reason to menu plan - you get to be a super cool organizational geek like me!

Daily recipes and photographs will resume with tonight's meal. You should note that DH and I are abstaining from meat during Lent so through April 3rd all meals will be strictly vegetarian.

The following is our menu for this week:

  • Monday: Onion & Yogurt Curry served over brown rice, with fresh broccoli on the side

  • Tuesday: Vegetarian Chili with home-made cornbread

  • Wednesday: Adas be Sabanekh (A stew made of lentils with spinach & lemon)

  • Thursday: Cauliflower Pumpkin Pasta

  • Friday: Homemade Pizza with Fennel & Orange Salad

  • Saturday: Kabak u Pilau (Squash w/ bulgar pilaf) and Ginger-poached Pears w/ Ricotta & Blueberries

  • Sunday: Chickpea Curry w/ Fresh Dill Leaves served with Marahi Yellow Fried Rice and Roasted Onion Raita
Recipe sources this week: "5 Spices, 50 Dishes", "30 Minute Meals" by Rachel Ray, "The Moosewood Cookbook", "Mediterranean Cooking", and "Lidia's Italy" by Lidia Bastianich.

Note: we tried two new projects in the kitchen this week. The first was homemade granola bars and the second was homemade yogurt. Both were resounding successes. If you'd like the recipes, please e-mail me at

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