Thurs, Jan 31: Spicy Creamy Gnocchi Soup

Concocting a recipe for the soup that I hope turns out well, x3
(With homemade gnocchi, pesto, and red pepper flakes)
Bread, x2

 

Sunday, December 16th ~ Italian

Pasta w/ Winter Pesto – that means it has spinach or arugula or some kinda greens in it. Also I may use walnuts or pecans. Not sure yet.

Green salad

Bread or garlic bread

Maybe squash.

Still figuring it out…

 

Thursday, 10/4: Chickpea Curry

Coconut Chickpea Curry

Baked Brown Rice

Baked Acorn Squash

Apple slices

Caramel Dip

 

missy

dudes, I am seriously missing dinnershare this week! Waaaah, waaah, waaaaah….

 

Friday 6/21: Chole Samosa Chaat

ok, the plan is, at this time, to try my hand at Chole Samosa Chaat, if I can figure out all of the essential business to make it. If not, I don’t know what it will be.

Chole Samosa Chaat is essentially Samosas that you crumble up and top with Chole (garbanzo bean curry stuff) and sprinkle with chopped onions, veggies, and sev (a kind of fried noodle stuff) and some sauces. So if I can figure out all the things I need, this is what I will make. Indian food recipes can be so illusive.

 

Tuesday May 15: Dinner worthy of a world record breaker!

Congrats David!!

Lasagna

focaccia bread

salad with a mustard miso dressing

 

Monday 5/7: Indian inspired

Dal soup: http://cravinggreens.blogspot.com/2008/03/indian-goodness-in-bowl.html?m=1
Samosa hash browns: http://oosphere.wordpress.com/2010/05/24/samosa-inspired-potato-patties/
Caswell carrot cake: http://oosphere.wordpress.com/2009/07/15/caswell-carrot-cake/
fresh mango

 

Friday, March 30 ~ More Asian! Chop Suey

Did anyone notice my panty raid typo in last week’s post? Wheeeeeeeee….!

Tonight I’ll make a meddly of veggies in the form of Chop Suey – jasmine rice to accompany.

Pineapple rings

Chocolate-dipped, gluten-free pecan sandies.

 

Monday 3/25: plantains & congri

Congri (Cuban red beans and rice)
Fried Plantains
Cabbage Salsd with tomatoes, cucumber and onions

One of my coworkers requested fried plantains for her bday potluck tonight and thus, this is the meal. Enjoy!

 

Monday 3/20: mac n beans

we had: mac and cheese using the farm recipe, but tapioca starch instead of wheat flour. i’m experimenting with that. I think I like that.
scratch pinto beans which I realized after I got home and ate them at 8 in the morning didn’t have enough salt or spice. but once I added salt and cholula they were cooked nicely.
roasted long beans – i apologize for the small amount of beans. I had gotten them the week before and didn’t realize some of them had gotten yuck until after I went to the store and came back. so we had much fewer beans than I expected. My kids ate the ones we had in about two seconds, so i didn’t actually try them, but am assuming at least to them they were delicious.
pickled carrots – I actually had made a bunch of these and added them to the meal when the green bean situation deteriorated, in a brazen attempt at upping the vegetable content of the meal.

 

Monday 3/12: Halt! It’s Changing!

Ha! I changed my mind. I’m making Indian tacos. Boooooooooo-yeah.
Tamarind Chickpeas x2
Indian-Inspired Cabbage & Carrot Slaw x1
Garlic & Coriander Chutney x3
Whole Wheat Tortillas
Lime Wedges

 

Halloween Healthy

Hello,
Tonight we will be having some form of beans, grains & caesar salad. the kids requested gravy. I will see.
The idea is that it will provide plenty of complex carbs to stave off the inevitable sugar crashes of later in the evening. Also I watched Forks over Knives. Ha.
I will bring to Brook’s house.
xoxo
rm

 

Friday, 10/14 ~ Lasagna

Tonight’s menu:
Lasagna
Garlic Bread
Walnut, fig, apple salad

Later in Oct:
10/21 – “Chicken” pot pie & salad
10/28 – Tortilla soup, beans & potatoes

 

Monday Oct 3!! Boba! + Bowl!!

Today! Today! Today! We are having! Special for you! Very special!

Boba! Bubble tea! Mango Coconut Bubble Tea! Delightful Tapioca Pearl! Rainbow! With straws! Yum!
Vermicelli for the Lover! Aka, Vermicelli Lover! You will love this!!
Skinny noodle bowl also has tofu, vegetables, fried won ton! Sure to please hungry delight delicious! also fresh herb-peanuts-fruity fruity lime wedge!
Luscious light sauce! Nuoc Cham! Special from Vietnam! Tasty Yum!
Long beans! They are very long! So long, you will be amazed! Very long beans! Roasted to perfection in true long bean fashion! They are rapunzel long hair bean very good happy!

(I forgot to put the cucumbers and won-ton strips in, too many accoutrements!)

***************************
Jessica said this is very similar to what brook made on friday BUT it would be ok… so if you’re like, awwwwwww, blame JS 🙂

 

Friday 9/9 ~ Chinese Roast Duck

Tonight we’ll have Chinese roast “duck” (thanks, Hannah, for the My Thanh recommendation). This meal should work sort of like a Chinese taco. The sesame pancakes will be thin and should be used like a tortilla. The fixings will include a miso hoison paste, Sri Racha, plus spears of green onion and cucumber.

We’ll also have sliced watermelon.

Confession of the week: Last week I purchased the popcorn tofu from the Wheatsville Deli. I’ve enjoyed the idea that you all might have spent the week thinking I was actually that good at cooking popcorn tofu.

Looking ahead for September:
9/16 – Italiano – Fresh tomato sauce, spaghetti, bean salad, garlic bread
9/23 – Begging for Fall – Risotto, baked winter squash, green salad
9/30 – Hot & sour soup, garlic broccoli and rice

 

Thursday 6/9: Stir Fry and Suchlike

Tofu Stir Fry with Snap Peas, Baby Corn, Water Chestnuts, Mushrooms on Brown Rice
Miso Soup – Jessica, gonna try and remember to dish yours up before I put in the wakame this time!
Cucumber Melon Salad – the savory-ish one, I got the recipe from Central Market last year. Neighbors just gave us some cucumbers from their garden.

 

Guest Appearance! Thai

Hi, it’s David DiDonato filling in for my wife Rosa-Maria.
I guess I cheated with the salad (just plain Romaine) but the point of it was the Thai peanut dressing.
Are we supposed to post links to the recipes? It’s http://allrecipes.com/Recipe/thai-peanut-dressing/Detail.aspx
The Pad Thai I got from this youtube: http://www.youtube.com/watch?v=CeZlih4DDNg
Using measurements isn’t very “metal” so I did the best I could.
The mango sticky rice can be found at http://thaifood.about.com/od/thaidesserts/r/thaidessert.htm

 

Thursday 5/26: Pasta Salad

Pasta Salad with Marinated Tofu, Artichoke Hearts, Olives, Mushrooms
Roasted Broccoli
Fruit

 

Pomodoro and Artichoke — Sunday May 15

Spaghetti with Pomodoro Sauce from fresh tomatoes

Steamed Whole Artichokes a lot like this

 Butter Beans (cooked in one way or another)  Probably like this   Great Northern Beans cooked with garlic and Sage

I can’t help it.  I hope they are yummy.  

 

Sunday, May 8 — HAPPY MOTHERS DAY!!!!!

One of my new favoritest holidays.  Today you will be having

Squash Soup kind of like this.  Subbing veggie/mushroom broth, olive oil, and sweetened coconut milk.  Also cooked the squash in maple syrup instead of adding brown sugar.  Also subbed shallots for onions cuz they are more delicious.

Roasted Chick Peas Salty slightly spicy slightly curried sauteed chick peas

Cous Cous

Special Mother’s day surprise (hide it from your kids 🙂

I was going to make a mediterranean sqaush and chick pea stew that started with store bought squash soup as a base.  But, I wanted to make my own squash soup.  And, once I made the squash soup it was so yummy I didn’t want to risk mixing it into another adventure.  So, the chick peas are separate and the cous cous is very plain.

 

Friday, May 6 ~ Lentil Croquettes

Lentil Croquettes – one of my favorite recipes from Vegetarian Cooking For Everyone
Some kind of savory pilaf
Roasted beets & kale
Fresh fruit

Next week:
5/13 – Fennel Carrot Rizotto (from The Vegan Gourmet), baked sweet potatoes, salad

 

Sunday, May 1 — Brinner

Sorry that I am posting so late!  It has taken me a while to have time to sit down and figure out how to log back in.

Breakfast for Dinner!!!!!!

Sprouted wheat French Toast made with chick pea flower — I omitted the oil in the mixture accidentally.

Sweet Potato Hash with bell pepper and Thyme.

Morning Star Farm Breakfast Patties — which OMG these are not vegan.  Again, SO sorry and I hope that I caught everyone in time.  My vegan friend eats these and I just assumed they were fine.  Last time that I do that.  Again, sorry.

French toast toppings:

Raspberry and Mango Fruit Compote.  I got it from this recipe — altered it using Lime instead of Lemon and Mango instead of apricots.  And, I grated the ginger instead of making it into sticks. I also added walnuts and pecans.  It came out too liquidy, but delicious.

And, a tiny bit of coconut milk yogurt for a french toast topping as well

d

 

Friday, 4/29 ~ Spaghetti with homemade sauce

Spaghetti with Homemade tomatoe sauce
Italian bean salad over greens
Garlic Bread

5/6 – Lentil Croquettes, savory pilaf, seasonal roasted veggies, chopped fruit
5/13 – Fennel Carrot Rizotto (from The Vegan Gourme), baked sweet potatoes, salad

 

Sunday, February 6th ~ Mediterranean White Bean Soup, Rosemary Peasant Bread (aka Rosemary Focaccia), & Apple Crisp Redux

Mediterranean White Bean Soup from New Recipes from Moosewood Restaurant (in round).

Rosemary Peasant Bread – Last time I made this it was more like a flat bread but really good!  We’ll see what I come up with this time! (in round probably)

Apple Crisp – I’m using this recipe (same one from last time) for the filling only, & using a different recipe for the topping (it’s clipped from a magazine).  (I’m thinking this one goes in the rectangle this time, maybe? We’ll see. )

Beet-jicama slaw – big jar (no recipe)

 

Feedback & Stuff

Hi Dears,

Ken & I were talking dinnershare today, & discussing the goal of our feedback on meals.   I think that the purpose of the feedback is 1) to see which dinners are popular so we know which to make again; and 2) if there are particular dishes someone didn’t like, to see if a tweak would make them like it.  Is that right?  If so, then toward that end, the more specific the feedback, the better.  So instead of, “I wasn’t crazy about the the goulash,” something like, “That goulash was a little heavy on the paprika for me.”  Maybe y’all are already thinking of this when you leave feedback, but I know I’m not always giving specifics.

So just a thought!

 

Tuesday, Jan. 25: Polish-ish

Halushki–Pasta with cabbage and carrots.  I went to visit my parents over the weekend and got three cabbages from their garden and found this recipe on Vegan Dad using cabbages.  I wish I was up for making my own pasta.  I have always wanted to try–maybe I should start with a small batch first though.

vegan Bratwurst–also from Vegan Dad.  These will just be served by themselves.  You can cut them up and put them with the pasta or just eat them with some mustard and whatever bread you have.  It is up to you. Ended up cutting these up and sauteing them.

Baked Apples with fruit preserves and nuts from this website.

 

Friday 1/14 ~ Celeriac Soup

Celeriac Soup from my 400 Soups cookbook – This is a celery & cabbage soup. I’m making a beet “bacon” to sub for the actual bacon called for in the recipe. We’ll see how it goes. I’m optimistic.

Corn dog bread – I made this a few years ago. It was fun. I recommend a little mustard spread (that is, if you go for mustard on your corndogs)

Daikon citrus salad

Still coming in January:
1/21 – Curried potatoes & spinach with chutney glazed tofu
1/28 – Pasta…or maybe a minestrone depending on what’s fresh and how the weather is

 

Friday 12/3 ~ Pan Fried Tacos

I’ve been a bad poster again. Sorry. Hope everyone the multicultural meal of Mexican stuffed bell peppers and Italian angel hair pasta from a couple weeks ago.

This week we’ll have:
Pan fried bean, potato, avocado & pablano tacos
Sauteed green beans & garlic
Citrus salad

Looking ahead for December:
12/10 – In San Francisco and out of dinner share. Sorry for late notice (so no dinner starting this Sunday 12/5, back in next Sunday12/12)
12/17 – I’m thinking a big holilday stew and something baked
12/24, 12/31 – Hmmm. What are you all thinking? My cooking days both fall on Holidays. We’ll be around all but maybe 12/25, 26, 27. I’m willing to participate if we want to plan some alternate holdiay schedule. Should we do another dessert-off party & exchange freezable meals?

 

Friday 11/12 ~ TLTs

Sorry for no post last week. We had tamale pie, sliced papaya con limon & chile, salad with roasted green beans & sunchokes, and chips & guacamole

Tonight we’ll be having TLTs (tofu, lettuce, tomato) with avocado
Roasted sweet potatoes & other veggies
Sweet basil cole slaw

Next week 11/19 – Angel hair pasta with sundried tomatoes and veggies; garlic bread & salad
11/26 -Brook & family out of Dinner Share

 

Love

I’ve been poor about commenting and even posting lately but I want to let you guys know how much I love eating your food. It is truly a gift to share meals like this. Love love love. Can’t imagine life without dinner share.
My humblest gratitude to you wonderful women,
Brook