One evening, though, I offered to cook for my parents and asked them what they would love to have. Here are the few items we had: homemade hummus and socca. I also made a gluten-free crumble for dessert on another occasion as well as a batch of Granola. My parents enjoyed all of it very much and it was fun to share new ingredients (chickpea flour, rice flour, tahini,) with them. I'll cook more for all of us when I leave Paris in a few days but true enough, I am more interested in cooking/eating all the traditional French food we don't easily (read: at all or at outrageous prices) find in Philadelphia! Stay tune, you might be in for really interesting dishes. Bonne Cuisine!
Weekly Menu - Week 11
|Monday||Shredded carrots |
Veal, Cilantro and Ricotta Meatballs with baked potatoes
Homemade Plain Yogurt with Chestnut Spread
|Tuesday||Tabbouleh with Green salad |
Petites Crèmes Express au Café
|Wednesday ||Mustard-breaded Turkey Breast with green beans |
Homemade Plain Yogurt with honey
|Thursday||Seafood salad with Avocado, Tomatoes and Grapefruit |
Homemade Plain Yogurt with homemade Granola
Swiss Cheese Soufflé with green salad
Homemade Plain Yogurt with dark brown sugar
Game Plan:Sunday Evening:
- Make the Granola on Sunday evening. It requires very limited prep time but has to bake in the oven for about 45 minutes. Just make sure that you don't eat all of it before Thursday evening! It's so good. It's also a perfect foodie gift if you need one this week!
- If you are making your own yogurt, make your weekly batch on Sunday evening.
- You have to prepare the meatballs, the potatoes and the shredded carrots tonight. Start by pealing the potatoes and put them to boil/cook.
- While they are cooking, prepare the meatballs.
- Last but not least, while the meatballs are cooking in the oven, prepare the shredded carrots. Children generally love to help shredding carrots if they are old enough to help with the food processor.
- You have to make the whole dinner. No need to panic.
- Start by making the Petites Crèmes Express au Café. They are ridiculously easy to make but need to chill a little bit before serving them. If you had time to make them during the day, even better.
- Cook the cousous/bulgur/cracked wheat you are going to use for the Tabbouleh as early as possible as well so that it has time to chill.
- While everything is chilling in the fridge, finish making the Tabbouleh
- You only have to make the Breaded-Turkey breast.
- While they are cooking in the oven, prepare the green beans.
- If you have not made the Granola on Sunday, make it on Wednesday evening. You oven will be already hot. You can have dinner while the granola is in the oven.
- You only have to make the seafood salad. How easy is that?
- If you have not-so-great-but-still-eatable avocados, don't discard them, you'll use them for the Guacamole on Friday.
- Relax, the week is over!
- You have to make the Swiss Cheese Soufflé and the Guacamole. If you are having a drink before dinner, make the guacamole first so that you can have some while the Soufflé is in the oven.
- If you are just going to start the Guacamole as an appetizer, start with the Swiss Cheese Soufflé and while the Souffle is in the oven, make the Guacamole and serve it either as an appetizer.