Menu Jan. 19-23rd

Since the blog is called "The Kitchen Table" I thought it would be fun to write out my menu for the week. I wish I could list it on the side of the blog, but I am not sure how to do that (and if you know could you please help me?) . This week I am trying to add more vegetables to our diet. We have a ton of Chinese cabbage in our garden as well as mustard greens. It is so friigin cool to actually eat stuff from my own garden, even if it is bitter it just tastes better. Plus, talk about being eco-friendly. All I had to do was go outside and pick it, so cool. Oh, and I always double my recipe, so there is extra for the girls, lunch, and just in case I do not feel like making dinner the next night...

Monday:
Cormeal and parmesean encrusted tilapia with raw tomato and scallion sauce (a la Rachel Ray with a twist) with roasted new potatoes and brussel sprouts

Tuesday:
Farfalle with gorgonzola mushroom sauce (a la Giada). This dish was soooo easy to make. It really did actually take a half an hour, seriously. All you have to do is make a roux (which is one part butter to two parts flour), whisk in some milk, and add gorgonzola, yum. Oh, and saute up some mushrooms in oil...plus a cup of peas for color.

Wedsnesday:
Goat cheese stuffed portabello mushrooms (a la Bon Appetit) with braised chinese cabbage and mustard greens. I am so psyched to make these. They sound soooo good. I love anything that has to do with goat cheese.

Thursday:
Mustard breadcrumb chicken (a la Julia Child) with cauliflower feta rice salad (which I will be making up and, if good, posting)

Friday:
left overs!

Saturday:
Crispy black bean tacos with chinese cabbage slaw and feta (a la Bon Appetit). These are super simple and easy to make...I have never made them before, so I will let you know how they actually taste.

So, the stuffed portobello mushrooms were fantastic, and super easy to make...here is the recipe

Stuffed portabello mushrooms (makes 4)

Marinade:
4 portabello mushrooms
1/4 cup liquid aminos (or soy sauce)
1/4 cup madiera wine (not nec, but yummy)
1/2 cup grapeseed oil (or olive)
1/4 cup balsamic vinegar
2 pressed garlics

Whisk all the ingredients together in a large shallow pyrex dish. Add mushrooms, gill side down. Marinade about 4 hours. Once in awhile spoon the mixture over the mushrooms.

Meanwhile make the stuffing...
about 1/2 an onion chopped
2 garlic chopped
fresh spinach, chopped
5 ounces goat cheese crumbled
1/4 cup plus 6 tablespoons of parmesean cheese
fresh (always!!!!) bread crumbs (just take old, stale bread and throw it in the food processor for a couple of spins) about 1/2 cup or more if needed
Salt and pepper to taste

Saute the spinach until wilted, about 2 minutes or less to keep those nutrients in, drain and squeeze out excess water. Saute the onion until soft, about 5 minutes, add garlic until fragrant about a minute. While the onion is sauting combine the goat cheese, 1/4 cup of the parmesean, spinach, and breadcrumbs. When onion/garlic micture cools a bit add it to your goat cheese mixture.

Drain marinade and put mushrooms in a shallow roasting pan. Roast mushrooms at 400 degrees for 15 minutes. After roasted add the goat cheese filling. Add filling to the gill side of the mushrooms. Sprinkle with 6 tablespoons of the parm cheese. Add a salad, and you got a meal.