This Week in Food

Although my efforts to have a week of mostly chicken were thwarted by a son who made it perfectly clear that he was not going to go for it, we did have a pretty decent week of eating so far. We did have the roast chicken on Sunday and Monday. Tuesday was perogies with applesauce and baked corn with red peppers (yum!) Wednesday was the day when the chicken plan was thwarted, and we ordered Chinese Food. I managed, however, to keep our order to $20--$17 plus tip--so I felt a little less guilty about that, and there are enough leftovers for a lunch for us tomorrow. Tonight I heated up onion beef muffin cups, to which my son responded, "Oooh! Meat Muffins!" along with the tomato and avocado salad that I had previously planned for yesterday.

Since I did make the broth for the soup, I might just freeze it and use it in recipes. I have plenty of freezer bags and can probably store them in 1-cup portions. Actually I might use the baby food trays and freeze them in smaller portions for more efficient use. I still have a chicken breast left, and I may just make it into chicken salad for myself. I can understand someone getting sick of chicken, and I didn't want to force it on the kiddo on a week when he's already confused about where his dad is.

Coming soon, I expect to post some recipes. I have a great idea for a Farmer's Market Salad and cannot wait for May so I can make it! Here's the idea (and it's based on a salad dressing recipe from one of the Market merchants but I think I improved on it!)

The dressing (from the Crackpot Gourmet web site)
2 t Kiss of Kerala Jam from the Crackpot Gourmet, or 2 t Strawberry jam and a sprinkle of fresh black pepper
1T balsamic vinegar
3T olive oil
Whisk together

The salad:
Baby spinach or other good baby greens
fresh sliced strawberries
goat cheese
sugar-glazed almonds (bought or made)
Fresh grated salt & pepper

Now it may be that I'm just pregnant, but that sounds like utter heaven to me. And if the vendors don't change from last year, I should be able to get nearly all of the ingredients from the market in the same week, sometime at the end of May! Hooray!