Dinner Dealings: Weekly Menu May 28th

Saturday, May 28, 2011

Weekly Menu May 28th - June 3rd

Saturday-

Ginger and Garlic Tofu Pad Thai with Spring Vegetables

Sunday-

Grilled Pork Tenderloin with a Peach BBQ sauce

Sweet Potato Hash Browns

Baby Greens Salad with Daikon Slaw and Ginger Vinaigrette

Monday-

"Memorial Day" - Barbecue at the Brincheck's

Tuesday-

Vegetable Fried Rice

Wonton Soup

Wednesday-

Grilled Vegetables with Chicken

Chickpea Salad with Lemon, Parmesan, and Herbs

Thursday-

Multi-grain Pasta with Eggplant, Zucchini, and Roasted Tomato Sauce

Baby Green Salad with Marinated Green Beans and Shallot Vinaigrette

Friday-

Steak and Martini Night

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Why Write my Dinner Dealings

Well, here I go. I'm starting a journey I never thought I'd begin. In all honesty, the first reason I wanted to start this blog was to have a place where I could keep my weekly menus and write my dinner ideas, recipes, preparations, etc. (as I created them) But, then I thought maybe others would benefit from what I posted. Now, I'm not one of those people who believe what I have to say is so important or even really cares what others think. Seriously, who wants to hear what I've got to say? Maybe no one. But, maybe there are lots of people who struggle every day thinking, "What's for dinner?" Folks who struggle to make great food for themselves, their families, their friends.

I see every week in the markets around town what people put into their shopping carts. I cringe. Most of what people buy is beige or in a box, pre-processed, and loaded with ingredients they can't pronounce. Why? It's easy, fast, and I think they've been brain washed by TV commercials that it actually tastes good. They buy very few fresh vegetables (green doesn't have to be the enemy), no fresh seafood, and if it's not a banana, apple or grape, no fruit.

Now, I'm no food snob, I love all kinds of food. I just believe, as Anthony Bourdain, we have forgotten how to cook in this country. Maybe we weren't taught or had no interest in learning. But, I think learning how to cook, feeding yourself and maybe others is a basic life skill. I am not talking about producing souffles, consommes, or anything complicated. Basic cooking is something everyone should know how to do. And, if you're going to do it why not make it dynamite?

In my kitchen, for the most part, I use a semi-homemade approach. I no longer have the time (or frankly, the interest) in making my own bread, puff pastry, or pastas, etc. Today, there exists very good processed "components" on every market's shelves that are great helpers for the home cook to produce restaurant quality results. With them you can cook excellent fare that is natural and not loaded with chemicals. I just really believe that we are what we eat and the junk that most people put in their bodies (and their children's bodies) is what keeps them overweight and sick.

Ok, I'm off my soap box.

Making great food is not hard you know. I work a fast paced, demanding career and can't take hours and hours to prepare dinner. Most of what I make is done in 30-45 minutes. You just need to be a little organized, know a few simple things, enjoy the process, and cook with love.

So, off I go...

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Saturday, May 28, 2011

Weekly Menu May 28th - June 3rd

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