After an hour of snow shovelling, I am sitting in front of a fire with Bella, our Golden Doodle. Perfect time to plan the menus - just cleaned the fridge yesterday, so it is ready for several days worth of groceries.
Wednesday: Tonight we will have salmon with roasted root vegetables and a winter salad of purple cabbage and parsley.
Start with the root veggies; I am using carrots and potatoes.
Peel and cut them into cubes, toss with olive oil and put in a preheated 400 oven.
After about 20 minutes, spread them out to the edges and place your salmon in the middle - drizzled with a little olive oiland a sprinkling of freshly ground salt and pepper. Bake for another 12-15 minutes, or until fish is opaque and flakes easily.
Cabbage Salad: Shred the cabbage and add cleaned, chopped parsley. Toss with a little olive oil, lemon juice and red wine vinegar.
Thursday: I am going to try a new recipe: Curried Cashew Burgers, from an Eating Well cookbook, and we will probably still be enjoying the purple cabbage salad from Wednesday night!
Curried Cashew Burgers: looks a little labour intensive folks. I am going to try to simplify the recipe:
To make 6 burgers: combine 1/2 cup rinsed uncooked lentils with 1 cup peeled, died carrots and 2 cups water in a saucepan. Bring to a boil, then cover and simmer until lentils are tender. Drain and squeeze out extra water.
Add 2 tsp curry powder to lentil mixture.
In a food processor, pulse 3.4 cup cashews until finely chopped. Add the lentil mixture, pulse until cohesive but not quite smooth.
Transfer to a bowl and stir in 3/4 cup dry bread crumbs. Season with a little freshly ground salt and pepper.
Shape into patties and cook in a non stick pan over medium heat until browned and heated through. Serve in a pita or a bun.
Friday and Saturday we are off to my Mother's home.......