I have tons of fresh arugula in my garden this year and am enjoying simple ways to prepare it. My favorite thus far is to simply eat it fresh in my tossed salads. I got a free box of Chavrie Goat Cheese at Meijer, so we're going to try dollops of that in the salads as well. Check out the Arugula Pesto link. It looks, and sounds, very good.
Here's what we're doing this week:
Monday
Slow-cooked Venison Steak
Mashed Potatoes
Macaroni Salad
BBQ Kidney Beans (Recipe Below)
Tuesday
Lasagna
Rice Noodles w/Arugula Pesto for the gluten-free eaters
Tossed Salad
Ryan's Birthday Cake (and party!)
Wednesday
Taco Salad
Spanish Rice (Recipe Below)
Applesauce
Thursday
Mashed Potatoes
Green Beans
Friday
Pizza & Pop
Saturday
Boys - Hot Dog Roast in the Pigeon
Girls - Split Pea Soup
Tossed Salad
Baked Potatoes
Sunday
On Your Own
**Spanish Rice**
1 1/2 cups raw long grain rice
1/2 cup olive oil, butter, or margarine
1 1/2 cups water
1 1/2 cups tomato juice
1 onion, chopped
1 green pepper, chopped
1 1/2 teaspoon salt
1 pound hamburger or sausage, fried & drained (opt.)
Saute raw rice in oil until golden brown. Place in slow-cooker with all remaining ingredients. Stir well. Cover and cook on low for 4-6 hours. (high: 2-3 hours)
**BBQ Kidney Beans**
These are SO good. You will be tremendously surprised!
1 teaspoon paprika
1 1/2 ounce butter
1 small onion, peeled & chopped
1 Tablespoon sugar
1 Tablespoon vinegar
1/2 teaspoon chili powder
3 Tablespoons ketchup
3 ounces plain yogurt
Melt butter in a small pan; add the onion and cook for 5 minutes. Add sugar and stir until dissolved. Then add vinegar, chili powder and paprika. Mix tomato ketchup with yogurt and add to the pan., stirring well to combine. Bring to a boil, then pour sauce over beans. Cook in a preheated 400 degree F. oven for about 20 minutes. Garnish with parsley sprigs. Serves 4
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Come join me for the inaugural edition of What's On the Menu Wednesday. I'd love for you to link up with Mister Linky. Thanks.
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