Real Food Menu for Week of 3.23.2020
These certainly are strange times we’re living in. My heart goes out to everyone whose lives have been upended by COVID-19. So many of us are preparing for the unknown, working long hours, living in self-isolation or under shelter in place orders. I think that social distancing and resisting the urge to hoard have become our era’s victory gardens; everyone can do their part to stop the spread of this disease.
On Saturday, Mark and I went out to do our weekly grocery shopping and as everywhere, we encountered empty aisles throughout the stores. Surprisingly, we were able to find (or substitute) nearly everything on our list. We took pictures of the stores so that Pa Kettle could see what is happening from the comfort of his home.
In this week’s menu, I’ve got a fantastic, new quinoa salad. Packed with protein and minerals, this tiny seed is a nutritional powerhouse. It’s mild, nutty flavor lends itself to sweet and savory dishes.
Strawberries and Cream Overnight Oats – This recipe makes one jar, so multiply it by the number of servings you need. We like to add fresh blueberries, because, why not?
Meatloaf, Cauliflower Mashed “Potatoes” and Roasted Green Beans – Delicious, comfort food!
French Onion Soup – An old favorite; served with crusty, gluten-free Brazilian Cheese Bread
French Onion Soup
I’ve had this recipe for so long, that I can’t remember where I found it! I substitute gluten-free all-purpose flour for the wheat flour. The key to this rich soup is in caramelizing the onions until they are a deep, golden color. It’s worth every minute in flavor. Serve with crusty bread or sandwiches on the side. We like Brazilian cheese bread or gluten free baguette.
- 8 brown onions, sliced
- 1 oz. butter
- 1 T. olive oil
- 2 T. thyme leaves
- 2 T. plain, all-purpose flour (I use gluten free)
- 2 T. brandy
- 2 T. dijon mustard
- 8 cups beef stock
- 2 cups water
- Place the onions, butter, oil and thyme in a large saucepan over medium heat, cover and cook for 35 minutes, stirring occasionally, until soft and golden.
- Add the flour and cook, stirring for 3 minutes.
- Add the brandy and cook, stirring for 1 minute. Add the mustard, stock and water and allow to simmer for 15 minutes. Ladle the soup into bowls and serve. http://www.arthurizedhome.com
Aztecan Quinoa Salad – New Recipe! My quinoa has a longer cooking time than the recipe, so I cooked it according to the package directions, cooled and fluffed it with a fork. You’ll need about three cups of cooked quinoa. The flavor profile is similar to our favorite Greek Salad.
Teriyaki Salmon – Here’s an easy, sheet pan meal! I substitute gluten free tamari for the soy sauce. Cook until the salmon flakes easily and the veggies are tender-crisp.
Mediterranean Pasta Salad – So satisfying! Red lentil penne holds up well in this salad, but any sturdy noodle will work. Don’t forget the feta for that creamy, salty goodness!
Fresh fruit, veggies and hummus and popcorn are the order of the day.
Pina Colada Green Smoothie – We sampled this refreshing drink and prepped a pack for the freezer. Mark generally does not care for green smoothies, but he rated this one a 10!
There’s a reason that food bloggers post picture of the ingredients for green smoothies, not the finished product! They never look very appealing.
Be well and safe, everybody. I hope your week is off to a good start!
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