We’re still working through some leftovers as well as the remainder of our freezer order (we order our meat in bulk!), and so we’re in the process of using up what we have. With that in mind, here is our menu for this week:
Monday: Homemade Pizza with tomato sauce, ground beef, green peppers and cheese
Tuesday: German Meatloaf, Green Beans, Roasted Potatoes (Review and pic of the meatloaf on Friday as a part of Taste the World!)
Wednesday: Crunchy Japanese Fish with Vegetable and Noodle Toss (Rachael Ray’s recipe – see below!)
Thursday: Homemade Mac ‘n’ Cheese, Roasted Squash
Friday: Salmon Fritters, Veggies, Couscous
Sunday: Roast, Yorkshires, Veggies
Crunchy Japanese Fish with Vegetable and Noodle Toss:
Japanese Fish: 1/2 lb. thin spaghetti, coarse salt, 2 lbs. haddock fillets, 1 pinches of cayenne pepper, zest and juice of 1 lemon, 3 cups of bread crumbs, 3 tbsp. parsley, 3 tbsp. chives, 1/2 cup butter melted.
Lo Mein: 3 tbsp. oil, 3 garlic cloves chopped, 2 inch piece of fresh ginger minced, 1 cup shredded carrots, 2 cups bean sprouts, 1 8 oz. can of water chestnuts drained and chopped, 1 red bell pepper thinly sliced, 6 green onions thinly sliced, 1/3 cup tamari sauce.
Preheat the oven to 400F. Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Drain. While the pasta works, prepare the fish. Season the fish with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon. Cut the remaining 1/2 lemon into wedges and reserve. Combine the bread crumbs, parsley and chives. Dip the fish in the melted butter, then coat evenly in the crumbs and place on a non-stick cookie sheet. Bake for 17-18 mins. until evenly golden and crisp. After the fish goes in the oven, heat a large non-stick skillet over high heat. Add the oil, garlic, ginger, and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and green onions. Stir-fry for another 2 minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute for the pasta to absorb the tamari and vegetable juices, and divide the No-Pain Lo Mein among 4 plates. Serve with the crispy oven-fried fish. Pass the lemon wedges at the table.
What are you cooking for dinner?