Menu Monday
Monday:
Vegetable: Cucumber-mint salad
Main: Southwest bean stew*, baking powder biscuits
Dessert: butterscotch-bran muffins
(Updated to add: Today is going to be a gross day out there — freezing rain, ice pellets, snow — so I think that we will spend a fair amount of time in the kitchen. They’ll help me make the muffins, OF COURSE! It is Muffin Monday, thanks to Hannah, but they’ll also help me make the salad and the biscuits. We love to cook! As we cook, we talk about the food — the colours, the scents, the textures. We maybe even have little nibbles, because, for some strange reason, a cucumber or a sprig of mint is more appealing when it’s mildly illicit…) Like so many other things in life, come to that… π
Tuesday — Pancake Tuesday!:
Vegetable: French onion soup (with veggie stock instead of chicken because of the vegetarian toddler, of course!)
Main: Spiced lentils with rice
Dessert: Cranberry-studded dollar pancakes
Wednesday:
Vegetable: Garden salad
Main: Salmon Cakes, Cheesy potato cakes, cooked carrots
Dessert: Bananas dipped in powdered walnuts
Thursday:
Vegetable: Carrot soup
Main: Rice and dahl, roasted root vegetables with choice of balsamic vinegar or horseradish dressing (or nothing on top, of course!)
Dessert: Muffins
Friday:
Vegetable: Veggie Fritters
Main: Fusilli and finely diced veggies with tomato-bacon sauce**.
Dessert: Pineapple chunks
You’ll note that a the links are mostly to Chef Michael. Yup! They’re all from his cookbook, The Best of Chef At Home, which I own and love. However, I also loooove that website. Check out the recipe list. His stuff is generally simple to make, and always flavourful. So good!
*The link is to a beef stew, which is supremely good (if you take the time to brown the meat slowly!), but obviously I can’t serve beef to a crew including one vegetarian, so it’s now a bean stew (probably black bean and pinto, I’ll have to check the freezer). In this case, switching out to vegetarian is indeed a loss, but still quite yummy!
**In this case, I just made a small separate batch for the veggie tot’s pasta. Everyone else gets bacon. NOM.
February 11, 2013 - Posted by MaryP | food, health and safety | menu planning, toddlers, vegetarian meals
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A childcare provider is expected to be a superhuman mix of the Madonna and Mary Poppins, ever patient, loving, kind, always delighting in the sweetness of her charges. I don’t do such a bad job, all in all, and it’s far more likely the parents than the children who strain my sanity most days. But I’m here to tell you: It’s Not ALL Mary Poppins…
If you wish to contact me, my email is notmaryp at gmail dot com
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It’s good to see that you take care over providing vegetarian food that actually matches what everyone else is having π I’m intrigued – what makes something a dollar pancake?
Vegetarian food that “matches”. You know, I never gave it a second thought, probably because I see vegetarian diets as equally valid to omnivore diets. I suspect that if you viewed vegetarianism as not quite ‘real’ eating, you mightn’t be able, or inclined, to provide equivalent meals.
A dollar pancake refers to its size: it’s a teeny little pancake, about the size of an old silver dollar. (I’m not even sure those things are minted any more.) Heh. It just this second occurred to me: We now have dollar coins in Canada, the lovely loonie, so I guess it can refer to them! Dollar pancakes are two or three cm in diameter. Other than that, exactly the same as a standard pancake. π
Comment by May | February 11, 2013 |
[…] not, I thought, fill some of those hours with food preparation? I have a weekly menu. I know what’s on the list for that day and the next. This could be […]
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