Weekly Menu: October 20-25, 2014
Sunday: White Fish with Roasted Rapini & Tomatoes
Monday: Leftovers: Frozen Many Bean Soup
Tuesday: Christian’s Birthday! SavoryGirl’s Steak with Brussel Sprouts & Bacon
Wednesday:   Shakshuka
Thursday: Leftovers: Steak tacos with avocado & grilled scallions
Friday: Dinner with Matt & Renee
Saturday: Leftovers: Shakshuka
I'm out of town for a bit so I thought I'd share an old menu from 2012 instead of just skipping this week and leaving you hanging completely! And of course, Happy Happy Birthday to my ex, Christian on Thursday! ---------------------------------- 2012 Post: I'm back in town and not leaving again for the foreseeable future, yippeee...so let's get cooking! Since it has been a bit hectic we're starting off the week an easy fish and roasted rapini & tomatoes dinner. Nice and healthy. Then we're reaching back into the freezer to pull out a fantastic soup we made from our October 7th menu. Tuesday is Christian's special day and he has requested my famous home-cooked steak (I swear, they're as good as most restaurants!) with a side of roasted brussel sprouts and bacon. My newfound approach to steak comes from a past Bon Appétit article about how to cook the prefect steak, which I linked to in the menu above. Trust me, you'll feel like you're using way too much salt, but just go with it!

Then we're rounding out the week with a nice Israeli vegetarian dish...you all know how much I love eggs for dinner and this one is a winner! We'll turn Christian's steak dinner into some yummy steak tacos for leftovers on Thursday and then we have a dinner date with one of our all-time favorite couples. Between the birthday and dinner with friends I'd say we have a fun and yummy week coming up!
Weekly Menu: October 12-18, 2014
The Key Components to Garlicky Red Lentil Soup
Sunday: Chicken Tiki Masala 
Monday: Leftovers: Tiki Masala
Tuesday: Girls Night Dinner!
Wednesday: Garlicky Red Lentil Soup
Thursday: Dinner & Game Night Date!
Leftovers: Garlicky Red Lentil Soup
Saturday: Dinner Out
This is my last week in town for a while so I'm trying to cook a bit more despite some plans I already have.  Whenever I'm on the road I get a little sick of eating out so I try to book-end my trips with good home-cooking!  So I'm starting the week off with so Chicken Tiki Masala simply because I've been craving Indian food lately.  I'm cheating a bit and just using a jarred sauce since I had a busy weekend and won't get home until late.  Then Wednesday I'm making one of my fall favorites...Garlicky Red Lentil Soup. Easy, healthy and delicious!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Garlicky Red Lentil Soup

This is one of our favorite lentil soups. If you've never cooked with red lentils before, they may be a bit harder to find but they are worth the hunt. They cook up softer than green or brown lentils and I think they have a slightly sweet, nutty flavor. Most health food stores carry red lentils these days, including Whole Foods.

This soup recipe is from the cookbook, Soup; Superb Ways with a Classic Dish, and is super easy to make...well beyond mincing up two onions. Get out those swim googles so you don't cry like a baby and risk chopping your fingers. It does take about 90 minutes to cook though, so best to make it on a weekend and eat it as leftovers during the week. It holds up well for about a week and also freezes perfectly...I often make a double batch. 
Weekly Menu: October 5-11, 2014
Sunday: Leftovers: Spicy Black Bean & Grilled Corn Salad Tacos
Monday: Leftovers: Spicy Black Bean & Grilled Corn Salad Tacos
Tuesday: Brown Rice Bowl with Kale, Avocado & Poached Eggs
Wednesday: Friend cooking me Balinese Chicken Curry with Sweet Potato Rice!
Thursday: Leftovers: Brown Rice Bowl with Kale, Avocado & Poached Eggs
Friday: Dinner Out
Saturday: Fleet Week Wine Cruise on the Bay!
Camping in Tahoe with friends this past weekend was fabulous and recharging, as always!  Lucky me, I came home with some leftovers of the spicy black bean and grilled corn salad that we made to go along with our campfire fajitas.  So instead of letting it go to waste I'm simply heating it up and throwing it on a grilled taco shell with a bit of cheese for a ridiculously easy and delicious dinner! Later in the week I'm turning to another easy favorite...brown rice topped with sauteed kale, some chopped avocado and two poached eggs.  Sprinkle some salt, pepper and red pepper flakes on top and you have a quick, healthy, satisfying meal.

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...