This week’s menu is really Last Week’s Menu.
I am just getting around to posting what our menu was last week and I only sort of stuck to it. What I come up with for the menu is just a basic plan for the week. I shop and have most of the items we need for each meal. Then, when I get home from work hungry and tired, I don’t have to make any decisions. Generally, the planned meals get made, but often the days get moved around or pushed back. I never know exactly how many lunches or leftover meals we will get.
27.03.2015 – 02.04-2015
Breakfast: Quiche – smoked salmon, red peppers, mushroom and spinach
Fri – Pizza and Movie Night (delivery)
Sat – Vegetarian Shepard’s Pie (lentils, chickpeas, vegetables and sweet potato top)
Sun – Pot Roast w/carrots, parsnips, kohlrabi, broccoli and mashed potatoes. Salad
Mon – Kale Tahini Salad and leftover roasted vegetables
Tues – Loaded Turkey Spaghetti and salad
Wed – Black bean and Fajita vegetable salad
Thur – Sesame Chicken Thighs, brown rice pilaf, and cucumber salad.
The menu got moved and shifted all over the place this week. Starting with Monday night’s meal. Cesar was on the schedule to make a this salad. I had done most of the shopping for the week on Friday, but left a few items that I couldn’t find for other stores. But Monday we couldn’t find Savoy cabbage…our best kale substitute option I have seen. Then the avocados were still too hard. And there was no basil. Then it was almost 8:00. Plus, my sickness was still hanging around like the unwelcome guest.
so…..all that adds up to me not wanting to figure out how to adjust the recipe to make the salad that I really didn’t want because I was still sick and I just wanted something comforting and immediate.
What can I say, I can be grumpy when I am sick.
I will share what I remember from making the soup, but just be aware some adjustments maybe required as I didn’t write anything down when I made it….with putting food in my face being my main concern.
Beef Noodle Soup
1 Tbs olive oil
2 medium carrots, diced
1 medium onion, diced
2 stalks celery, diced
~2 cups broth (I had vegetable broth on hand)
~3 cups water
500g (~15 oz can) diced tomatoes
1/2 tsp thyme
1 tsp oregano
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup frozen peas
8 oz cooked egg noodles
1-2 cups chopped, cooked beef roast
1/2 fresh parsley, chopped
Start water to cook egg noodles. You can get the rest of the soup started as the water comes to a boil and the noodles are cooking. Cook noodles as directed and then drain.
Heat oil in a large pot or dutch oven. Once heated add in onion, carrot, and celery, and cook until starting to soften, about 5 minutes. Add salt, pepper, thyme, oregano, tomatoes, water and broth. Make sure to scrape any browned bits from the bottom of the pan. Bring soup to a boil then turn down heat and simmer about 10 minutes. At this point the noodles should be done cooking. Add in cooked, drained noodles, frozen peas, and beef. Simmer another 10 minutes. Stir in parsley and serve.