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Menus
Good morning. Here's what we're eating this week:
Monday: Slow Cooker Beef and Mushroom Stew w/ crusty bread;
Tuesday: Leftovers;
Wednesday: Poached Fish with Cucumbers w/ rice and steamed carrots;
Thursday: Bow Ties with Salmon Asparagus and Spicy Pistachios (recipe from Erin);
Friday: Leftovers.
This week's dinner's cost = $92
Bow Ties with Smoked Salmon, Asparagus, and Spicy Pistachios
(Original recipe from: The Whole Foods Market Cookbook.)
INGREDIENTS
? cup shelled pistachios
1 teaspoon Canola oil
Salt to taste
Pinch cayenne
? pound farfalle (bow tie) pasta
6-8 stalks of asparagus cut in half-inch
lengths
4 oz. smoked salmon, flaked, deboned
? cup chopped fresh cilantro
fresh ground pepper
1? - 3 Tablespoons extra virgin olive
oil or use garlic aioli mayonnaisse for a
creamy salad.
DIRECTIONS
Place pistachios and canola oil in saut? pan over
medium heat. Saut?, stirring constantly for about 1
minute. Drain nuts on paper towel to remove excess oil.
Place nuts in small bowl and sprinkle them lightly with
salt and pinch of cayenne (or to taste). This can
be done up to 2 days before making the
pasta.
Bring a large pot of salted water to boil. Add the
pasta, and cook for until al dente. Lightly steam
asparagus until tender in separate saucepan. Drain
the pasta and asparagus well and place in a large
bowl. Add the salmon, pepper, cilantro, spicy
pistachios, and olive oil. Toss lightly, and serve
warm.
Re: Menus
Sunday: Chicken Tamales with Black Bean Salad (so delish - learned this at a cooking class, first time attempted at home)
Monday: Leftovers
Tuesday: Pork Tenderloin with broccoli and rice
Wednesday: Tacos
Thursday: Stuffed Chicken Breasts with risotto & mixed veggies
Friday:
The nest glitched out on me there - it does that sometimes.
Friday will be Fish & Chips.
I'm not sure my cost for the week.