Menu Week Starting 19th May 18 May, 2008
Last week went well. The burgers were a hit and we’ll do those again. The enchiladas ended up being a slow cooker enchilada-bake. The pasta ended up having tomato-based sauce because somehow we ran out of butter and that’s the only white sauce recipe I know!
I’ve been preserving rosellas, cumquats and guavas as jams, jellies and syrups (cordial). I have some Davidson’s Plums (native) here waiting for me to preserve when I buy more sugar. This will be our sweet treats for a year at this rate! I’ll probably also do a little bit of lemon and mandarin preserving for variety yet though… Preserves make great gifts too!
I’m still over-budget but working on re-filling the pantry etc which had run down. So not too stressed about the grocery spending this month.
What’s in the box?
This week we have broccoli, mushrooms and zucchini to use up first from our organics box. We also have apples, cucumbers, carrots and tomatoes which will last a bit longer.
From the markets we have pineapples, avocados and potatoes, and a big bottle of honey.
In the garden we have plenty of salad and cooking greens, pumpkins galore, herbs, eggs and macadamias.
Monday: broccoli, mushroom & black beans in a soy-based sauce with udon noodles
Tuesday: mashed potato, boiled eggs & salad
(make pasta sauce for Wednesday night)
Wednesday: spiral pasta & tomato-based mushroomy sauce (big day out)
Thursday: soup (from freezer) & bread (huge day out) & dessert
(buy crusty bread)
Friday: pumpkin & broccoli quiche & salad, dessert (fruit and yoghurt)
Saturday: lasagne & salad, birthday cake #1 - ice cream (family)
Sunday: lentil burger wraps & birthday cake #2 (sleepover girls?)
Baking etc: Dessert on Thursday and birthday cake on Saturday, muffins for outing Thursday, more cheese biscuits.
Lunches: See my Lunches List. Also, coleslaw to use up the last of the cabbage and some of the carrots.
The post explaining my menu planning method is here.
This post is part of Meal Plan Monday at orgjunkie.com.
Great menu. This is my first time to your blog (via org.junkie). I see you are a fellow Australian. Actually your name is familiar and I see you’ve been in print so I must have seen it around. Can’t wait to explore your site even more.
Libby
Hi Libby! I used to write for and edit Education Choices magazine, and also Natural Parenting magazine, so maybe you’ve seen my work there?
Welcome to my blog. It’s mainly about food, lately, but if you dig deeper there are other articles.
I have been trying to find an udon noodle recipe for next week, found a tuna salad.
Libby, Bel is found on Down to Earth blog maybe you saw her there? I am Australian too.
Hello Linda! Lovely to read more Aussie Bloggers visiting my site.
I forgot how many people read Down To Earth, so it’s likely others will know my name from there too. Hope your Tuna Salad with Udon noodles is YUM.
Wow…sounds like you’ve been super busy with making all those preserves. I hope to be able to do that someday, but I don’t have the equipment yet or the space to store the jarred preserves.
Your menu sounds great! Very healthy.
Kamaile, I use no equipment to make the jams, jellies and cordials. Just a large saucepan and clean, recycled jars (I usually use new lids I bought online). I do have a preserving unit which I have used for tomatoes and mangoes etc in the past, but for making jam I do it on the stovetop only. Space is tricky, I’m shuffling things around to stash the jars and bottles! But it’s worth it and they look so pretty in the pantry.
Thanks for visiting!