Menu Week Starting 23rd June 22 June, 2008
We enjoyed all meals last week, and our WWOOFer is really enjoying eating here. She doesn’t eat any meat except fish, so enjoys our menu.
This week we have my Mum visiting too, so by the end of the week there might be four adults and six children to feed. That’s a lot of dishes!
From roadside stalls we still have fresh potatoes and plenty of onions, and some yummy avocados.
From the markets we have honey, bread, bananas, capsicum, cucumbers, zucchini, corn, washed potatoes, tomatoes, paw paw, passionfruit and more.
If the boxes turn up we’ll have organic red apples and organic broccoli from the fruit shop.
We still have access to a lot of citrus from friends and have been juicing them. I might make marmalade or cordial this week.
In the garden we still have salad and cooking greens, some peas and beans, radishes, sweet potatoes, pumpkins, eggplant, capsicum, tomatoes, herbs, eggs and macadamias.
Monday: enchiladas & nachos (make mexe beans)
Tuesday: stirfry vegies & black beans & rice
Wednesday: pasta & sauce (from freezer), dessert (birthday cake)
Thursday: pumpkin soup, bread & dessert
Friday: fish & chips (take-away), salad
Saturday: slow cooker mountain bread lasagne & salad
Sunday: mountain bread quiche & salad
Baking & Prep: mexe beans (Mon), honey oat cookies, sultana cakes, birthday cake (Wed), bread & dessert (Thu).
Check out other people’s menus at Menu Plan Monday.
Hi Bel,
Care to share how you make mexi-beans? I buy mine in a tin but would love to make them.
Everything sounds so yummy. I made the mushroom sauce on the weekend and all my girlfriends loved it.
Libby
Hi Libby! I usually use Amy’s Organics Chilli Beans in a tin, but have run out and am not due to do an order at the Organics place for awhile… So I don’t have a recipe yet, but I will have one by tomorrow night, and I’ll post it on here.
Sometimes I add recipes through the week, once I’ve tried and tested them, varied them, or decided which dessert, for example.
Thanks for reading and I’m glad you enjoy the mushroom sauce too! I love it cold the next day, in a wrap with salad. Mmmmmmmm.
Bel
Libby, it was a success!
Saute 2 red onions, diced finely
Add chili powder to taste (mine is super-hot so that’s 1/8 tsp for us)
Add 1/2 jar tomato pasta sauce (it’s what I had - tomato puree + tomato paste would be fine, about 1 cup)
Take off the heat and add 2 cups of cooked-till-mushy red lentils (that’s the cooked measurement, not the dry measurement, and they’re cooked in Massel Stock Powder - Chicken Style, it’s vego)
Stir
Add 1 tin rinsed red kidney beans
Put on low heat until heated through and flavours combined.
This made the equivilant to 3 tins of mexe beans so I’ve frozen 2/3 of it for another meal.