In honor of Earth Day on Tuesday, we're going veggie for dinners this week. It's also Turn off your TV Week this week too. So, while we're not totally turning off our TV's we do cut WAY back on it. So I will be scarce once more this week - since I don't feel that turning on the computer is a much better response to turning off the tv. :P You will see a certain theme to the recipe source this week too for my recipes, they just happened to catch my eye as I was reading the magazine lately. For more menu ideas visit : I'm an Organizing Junkie
Today Percy (our 14 year old pug) is going in for a dental and some lump removals. We've already told him not to go towards the light.... yeah...we're just a bit nervous here today at Chez J.J. Our tax refunds are going for dental care for the pugs - they need it and they are worth it, but whew! It's still a scary thing, and it doesn't help that I know what can wrong, even if it's not a common thing. So I will be a bundle of nerves for quite a while. I must admit, I wish I could be there but I'd be one of those owners that they would like to lock out of the place I'm sure. :) I'll try to check back in and at least let y'all know that he made it through the dental ok.
Monday:Spinach Lasagna (just my regular non-recipe recipe)
Tuesday: Quick Pierogi Bake (Vegetarian Times May 2008)
Wed: Jamaican Curried Temeph Tacos (VT May 2008)
Thurs: Mellow Yellow Rice Noodles with Roasted Peanuts (VT May 2008)
Fri: Pizza
Saturday: Leftovers
Sunday: Brunch with Jennifer & Mike - not sure what I'm going to serve yet but they love breakfast stuff, and I'll see what looks good when the day gets closer.
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3 comments:
I love pierogies!
Great menu~
These veggie meals sound delicious! Can you post some recipes?
Well, the pizza one is one I've posted before many times (Chez JJ pizza dough and sauce). The lasagna really isn't much of a recipe, it's basically kinda off the box of noodles. I don't par-boil the noodles. I use jarred sauce and add about 1/2 cup of vermouth after putting the first1/2 cup in the bottom of the baking pan before putting down the first layer of noodles. With this one I sauteed some fresh spinach I had to use up and some mushrooms with some onions. I also had a little bit of feta and blue cheese to use up too, so that got added to my ricotta cheese mixture for the middle (I also only use 2 layers of noodles since I'm diabetic and I try to limit the amount of carbs a bit). Since the noodles weren't cooked, it took about 1 1/2 hours at 350 degrees covered before the noodles were soft. I uncovered and baked for about 10 minutes for the cheese to brown slightly.
As for the Vegetarian Times recipes, I don't have them typed up yet, and they aren't on their website yet. But they are from the current magazine that is on the stands now, and I know that my library actually has it if you don't want to buy go and buy it. I can say that the Quick pierogi bake is just that, sauteed onions and mushrooms, then brown the piergoi's (I can only find Mrs. T's here). Place into a broiler pan and top with a touch of Monterey Jack cheese and soy bacon crumbles and broil until cheese is melted. Top with sour cream. The other two are a bit more involved.
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