Monday, March 15, 2010

Menu Plan Monday- March 15, 2010

I'm trying to get back into my normal routines that I've let go by the wayside. Life is at least 70% simpler if I menu plan, and I KNOW this. Why is it so dang hard to follow-through and actually DO it!

  • Pasta with Salmon and Dill Sauce
  • Hutspot- It's starting to warm up a little but it's still not so warm that a nice winter comfort food isn't still tasty.
  • Crunchy Pork Chops with Garlicky Spinach & Tomato Salad- FNCCC recipe for this week! Watch for it on Wednesday.
  • Caramelized Ham- (recipe is in Dutch) We have a little beenham in the freezer so I figured this would be a good way to use it!
  • Bierock Casserole- I've never had this but it looks tasty enough.
  • Sauerkraut Tarts- (recipe is in Dutch)I can use leftover sauerkraut and ham for these.


P.S. If you missed my new blog design reveal post, go back and check it out! I'm giving away a customized sock monkey to one lucky person.


brainella said...

That ham sounds good.

I really do like having a weekly menu plan too. It helps in so many ways.

4 Lettre Words said...

I think the dill sauce would be tasty on many things! And, "Bierock" is just fun to say, huh!?!

shopannies said...

thanks for sharing such a great post sounds delicious

Melissa B. said...

Good for you for being so organized. May I come to dinner sometime this week? SITS sent me by, and I'm glad they did!

Put a Tiger in Your Tank!

Wizardress said...

I so need to start planning again- I've been wandering aimlessly at the supermarket the past few weeks.. *sigh*

Oh and what do you serve with your hutspot? You know what I started doing? Instead of cooking the onions in the pot with the carrots and potatoes, I carmelize my onions in olive oil and add them when it's time to mash them all up. I love the flavor that the carmelized onions give the hutspot.

Have you ever made the toutjes vlees (thats what they call it here) it's the roundsteak (or what we'd call round steak) but then slow cooked with juniper berries, apple, a touch of kruiden koek, boullion, onion and garlic and cooked until oblivion. The Dutch use butter, but I don't. I use a smidge of olive oil to brown the meat and then let it slow cook until the meat falls apart. Then I take the meat out and reduce the sauce (jus) It's healthier and it is OH SO GOOD!

Now that I've written a book. I'll wave goodbye :)

Amy said...

I love your new look! Love love love it. And I was wondering, would you like to come over and make me dinner sometime? Because it always sounds soo delicious.

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