Menu plan for upcoming week. Well, it's still cold out there. Everyone is clambering for stew again. Sunday I'm barely home, so dinner has to be easy. I'll make a plan and later I'll see if hubby supports it (as in "will cook it while I'm out").
Sunday:
Hot dogs (leftovers for the vegans), baked beans, cole slaw (just had on Friday) or green beans
Monday:
We teach an ESL class from 6:00-7:00, which really messes up our dinner hour. For this week I'll plan leftovers, because we've got bean soup and lasagne leftovers.
Tuesday:
Bowling afternoon, which means stew won't work for me today. I guess we'll have spaghetti and meat (or vegan) sauce, salad, and TX toast.
Wednesday:
JD and I have to leave for Awanas at 6:00, so I guess I'll make sloppy "not-Joes" for dinner. I'll serve them with cooked carrots.
Thursday:
Finally I have enough time to make stew. I'll make beef stew, and vegan stew. I've started making half-batches of everything, with a vegan dish in one pot and a meat dish in a pot beside it. I'll serve salad and rolls with the stew.
Friday:
Minnesota Wild Rice Soup, salad, rolls
Saturday:
Lemon chicken fingers (faux chicken patties); broccoli, stuffing (brown rice)
Recipes for this week:
Minnesota Wild Rice Soup, vegan style:
Adapted from Byerlys
Ingredients
- 1 C wild rice, uncooked
- 1 large onion, diced
- 3 large carrots, sliced
- 1 1/2 ribs celery, sliced
- 8 oz. fresh mushrooms
- 1/2 C white whole wheat flour, generous
- 8 C hot vegetable stock
- 1 C almond milk
- 1 T dry cooking sherry {optional}
- salt & pepper, to taste
Begin by preparing the wild rice. To do so, measure out the rice in a dry measuring cup, you’ll need about 1 C. Place the required water into a medium saucepan. Then, add the rice.
Cover and cook according to package directions – this usually involves bringing the rice to a boil and then reducing the heat to simmer for about 45 minutes.
Heat your 8 C of vegetable broth/stock in a saucepan or microwave it until warmed; once warmed through, continue to leave over the heat so that it is hot when you are ready to add it to the soup.
In the bottom of a large stockpot, saute the onion, celery, mushrooms and carrots in water or vegetable stock for about 3 minutes, or until veggies are starting to get soft.
Sprinkle in the generous 1/2 C flour, stirring until the veggies are coated in the the flour. Be careful not to burn the flour.
Next, add in the vegetable stock, slowly, stirring as you add the hot stock.
Continue stirring and adding the stock slowly, until the butter, flour veggie mixture is well blended.
Simmer, covered, for 30 minutes, until carrots are tender.
Then, add in the wild rice. Season with salt and pepper and continue simmering for 10-15 minutes.
Separate half of soup out into second pot so one can be vegan and one can have meat.
Add in 1-2 cups cooked, diced ham and cooked chicken. Simmer for 10 more minutes.
Finally, add in the 1 C almond milk (1/2 in each pot), along with the dry sherry, if desired.
Heat the soup gently for an additional 10-15 minutes, but do not allow the soup to come to a boil.
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