MENU FOR THE WEEK OF MARCH 28, 2011

The menu got somewhat tossed around this week as I came down with a touch of gastro-ineruptus.  The lasagna, the sauerbraten, the Yucatan chicken all got themselves replaced by simpler things – lamb chops, basic roast chicken, etc.  Still not 100%, but at least can deal the sight of food these days. It’s a heck of a way to diet.  Had the same thing a few years back – while taking a week long Boot Camp Course in French Cooking at the CIA. I’m here to tell you that is not the place to be when you can’t stand the sight of food!

Winter drags on – the cat is beside herself to get out and get going with her spring stuff – as are we. They seem to be saying “maybe next week”…..  We still have snow on the ground here.  On the other hand, I noticed yesterday that I’m seeing red up in the maples – the first sign of foliage before the spring greens appear.  Encouraging.  The crocus are out in front of our local farm stand – and our daffodils are sprouting in the front yard.  Hopefully, if we get a few days of reasonably warm weather things will start to happen.  I think nature is as ready as we are.

Did my open fast Reubens for lunch today. Fast and easy they are a great warming lunch on a chilly afternoon. Am figuring that the next week or so will be the last we’ll really look forward to winter food, so am cooking accordingly.  Spring food while it’s still cold out is simply depressing….

My Open Face Reubens

Four slices of quality rye

1 small bag of sauerkraut – 1 lb.  You will not need all of it

½ lb turkey pastrami or pastrami

8-12 slices of a sandwich pickle

8 tbsp of Russian or Thousand Island dressing.

I simply take four slices of quality rye bread. Place on foil wrapped tray.  Drain a small bag of sauerkraut and microwave it for 2 minutes.  Spread sauerkraut over rye. Place the turkey pastrami on a dish and microwave for 30 secs.  Arrange the turkey pastrami over the sauerkraut. Add several pickle slices over the turkey.  Cover with two or more pieces of Muenster cheese.

Set the broiler on low.  Place tray on the second from the top rack and bake until cheese melts. Remove tray and add several tablespoons of Russian or Thousand Island dressing on top. Return to oven and broil until dressing is bubbling. Enjoy

 [Note: both the pickles and the pastrami are home made/cured. The bread and the sauerkraut are things I could do. And the sandwich is quite good the next day after a minute in the microwave.]

Mon. AM             Baked Lasagna f/i

Mon. PM              Pasta with Shrimp in Orange Sauce MDC 189

                             Tossed Salad

Tues. AM             Open Face Rueben Sandwiches

Tues. PM              Roast Ham with Bourbon, Molasses and Pecans

                             Mexican Sweet Potatoes

                             Fresh Corn Spoon Bread

Weds. AM            Chili ala Franey PFSWC

                             Steamed Rice

                             Shredded Cheddar, Sour Cream

     Scrambled eggs

    Ham

     Fresh Corn Spoon Bread

Weds. PM            Chicken Tetrazzini GM   1 1/90

                             Green Beans with Dried Cranberries

Thurs. PM            Andolusian Baked Cod FW 10/94

                             Steamed Broccoli with Orange Zest

[8 AM EDT 4/1/11]

Fri. AM                Pulled Turkey Sandwiches f/i

Fri. PM                 Rib Eye Steaks with Gorgonzola Butter BA 9/04

                             Oven Fries

                             Sautéed Corn

 Sat. AM               Chili revisited

Sat. PM                Julia Child’s Shrimp Quiche JCI

                             Chanterelle’s Chicken and Dumplings BOTB 2001 100

                             Tossed Salad

Sun. AM              Poached Eggs on Corned Beef Hash CCI

   Steak, eggs and red pepper sauce

Sun. PM               Chinese Chicken Wings CCI

                             Eden’s Pot Roast with Sun Dried Tomatoes, Onions and Red Wine

                             Mashed Potatoes