Dinner

Steamed Artichokes
w/ lemon butter dipping sauce

Sformatino di Broccoli
(Broccoli Terrine from La Cucina Italia, Jan/Feb 2001)

Saffron Risotto

Bocconcini di Tofu [Pollo] con le Mandorle
(Tofu [Chicken] Nuggets with Almonds from Nick Stellino p.106)

Wine

Debonne Vineyards Pinot Gris (Ohio/1999)

Lunch

Cabbage, Apple, Beet and Cucumber Salad
with Sour Cream Dressing

Stuffed Cabbage Rolls

Mashed Turnips

Club Soda

Breakfast

Soy Boy Breakfast Links (x6)

Brownberry Wheat Toast (x2)

Club Soda

Dinner

Cabbage, Apple, Beet and Cucumber Salad
with Sour Cream Dressing

Mashed Turnips

Braised Fennel

Cabbage Rolls
Stuffed with Rice, Mushrooms and ground tofu*

Toasted Pumpernickel Bread


*fresh White Wave, which crumbles and fries up nicely for use as a filling.

Lunch

Farfalle with Tomato Sauce

Club Soda

Breakfast

Soy Boy Breakfast Links (x4)
w/ Cholula hot sauce

English Muffin

Club Soda

Dinner

Mixed Greens Salad
(w/ Shiitake Vinaigrette)

Indian Mixed Vegetable Roll*


*A giant phyllo dough roll (yes, fresh phyllo this week, gotta use it up). Stuffed with rice, eggplant, potatoes and red pepper, seasoned with cardamom, cumin and corriander all rolled up jelly-roll style.

Breakfast

Soy Boy Breakfast Links
(w/ Cholula hot sauce)

Brownberry Wheat Toast

Water

Dinner

Braised Leeks

Potato Au Gratin w/ Sun-Dried Tomatoes [Anchovies]
in Bechamel Sauce

Carbonnades Flamande over Farfalle pasta*
(Seitan [Beef] and Onions Braised in Beer)

Grilled Italian Bread



*All Julia Child, All The Time. Some nights you want comfort food, and Monday always seems like a good candidate. Tonight was no exception. Julia's cookbooks are always good solid ground to return to.

Lunch

Moroccan Couscous Stuffed Tofu [Chicken Breasts]

Mixed Greens Salad with Mixed Nuts and Cranberries

Tomato Confit in Balsamic Vinegar Reduction

Water

Breakfast

Soy Boy Breakfst Links (x4)
(w/ Cholula hot sauce)

Brownberry Wheat Toast (x2)

Black Lichee Tea

Dinner

Roasted Butternut Squash Soup
(w/ cinnamon, cumin seeds, ground red pepper and fresh grated tumeric)

Moroccan Couscous Stuffed Tofu [Chicken Breasts]*
(Food and Wine February 2002)

Braised Chard with Harissa

Tomato Confit in Balsamic Vinegar Reduction**

*adapted, as you're supposed to stuff the couscous mixture under the skin of the chicken, we fried the tofu cutlet off in a saute pan, made the couscous mixture, piled it on top of the cutlet and then wrapped it all in phyllo, and finished in the oven for 20 minutes at 350. Similar in construction to last nights phyllo wrap, this was very spicy and juicy.

** The confit is from Jean-Robert de Cavel who is formerly of the Maisonette in Cincinnati and is opening his new place, Pigall this year. I've taken 5 classes from him, and always come away having learned a great deal about composition of dishes and techniques...

Lunch

Potato and Leek Soup

Seitan and Oyster Mushrooms Wrapped in Phyllo

Club Soda

Dinner

Borscht

Mixed Greens Salad
w/ Mustard Vinaigrette

Roasted Potatoes, Carrots and Onions

Seitan and Oyster Mushrooms Wrapped in Phyllo
(Vegetarian Times March 2002)

Breakfast

Waffles with Maple Syrup

Club Soda

Pre-Dinner

Saketini*

Dinner

Miso Soup

Broiled Maitake Mushrooms

Broiled Leeks in Sesame Oil

Simmered Whole Onion in Broth

Stuffed Turnip
(w/ onion, wakame, lemon peel and almonds)


*Like a martini, with Sake and Gin

Lunch

Chalupas*

Club Soda

*We get these great tortilla shells from a place in Cleveland
that makes them on site. 36 shells for $1...

Breakfast

Soy Boy Breakfast Links (x4)
w/ Cholula hot sauce

Brownberry Wheat Toast (x2)

Club Soda

Dinner

Mesclun Greens Salad
w/ Lemon Vinaigrette Dressing

Haricot Verts Braised in Tomato

Tofu [Chicken] Marsala over Fettuccini*
(Cook's Illustrated)

Toasted Italian Bread

*another standby dish, this one's is good at least once a month...

Lunch

Potato and Leek Soup

Chalupa

Sour Cream and Tortilla Cassarole

Club Soda

Breakfast

Soy Boy Breakfast Links
(w/ Cholula hot sauce)

Brownberry Wheat Toast

Club Soda

Dinner

Sopa de Pure de Papas con Chipotle
(Potato and Leek Soup with Chipotle)

Chalupas
(Fried Tortilla with Black Beans, Salsa and Lettuce)

Zanahorias en Mole
(Carrots stuffed with Soy Cheese in Mole)

Chilaquiles de Jocoqui
(Soy Sour Cream and Tortilla Casserole)

Lunch

Quesadilla
(Soy Cheese, Tomato, Jalapeno between
a Manny's Tortilla shell)

Seitan [Lamb] Stew over Fettuccini
mixed with the sauce from the stuffed
Eggplant from last night

Club Soda

Dinner

Borscht

Glazed Turnips
(Jim Peterson / Vegetables p.316)

Eggplant Stuffed with Walnuts*
(from Food and Wine 10/90 p.118)

Seitan [Lamb] Stew with Sour Fruit
(from Food and Wine 10/90 p.114)


* yes, 1990. when Soviet Georgia was still part of the USSR. A pesto-y combination
of walnuts, garlic, paprika and salt, pureed, then mixed with red onion, corriander (cilantro)
and rice vinegar. All stuffed inside a seared, then steamed eggplant. Creamy goodness
ensues...

Lunch

Asparagus and Garlic Soup

Sweet and Sour Tofu
over Gemelli

Toasted Multigrain Bread

Club Soda

Breakfast

Soy Boy Breakfast Links (x4)*

Brownberry Wheat Toast (x2)

Club Soda

* yes, I eat these a lot ;)

Dinner

Asparagus and Garlic Soup

Sweet and Sour Tofu
(Pineapple, Snow Peas and Broccoli)

Stir Fried Rice

Wine

Debonne Vineyards Pinot Gris (Ohio/1999)

Lunch

Boca Burger (Original)

Snyder's Of Berlin Jalapeno Flavored Chips

Club Soda

Breakfast

Pineapple and Strawberry Smoothie

Dinner

Wilted Rapini (Broccoli Rabe), Sun-Dried Tomatoes and Garlic
over Gemelli

Eggplant Caponata
(yes, we got a deal on eggplant at the West Side Market last week)

Fava Beans*

Toasted Multigrain Bread
(from West Side Market)

Dessert

Chocolate Cheesecake**

Coffee

*No, not with a nice Chianti.

**Pictures soon. Liz made this for me for Valentines Day. Man, that's good cheesecake...

Pre-Dinner Drink

Italian Margaritas*

Pre-Dinner Snack

Pizza**

*Straight Outta Olive Garden baby ;)

**Liz made a pizza (tomato, olive, cheddar soy cheese and phony pepperoni)
for the kids' dinner, noshed while putting together dinner, almost didn't get
to dinner, contemplated finishing the pizza, but the kids were hungry, so
we left a little for their lunch tomorrow...

Lunch

Potato and Cheddar Soup

Toasted Potato Bread

Club Soda

Pre-Dinner

Cosmopolitan

Deep Fried Potato Skins

Dinner

Potato and Cheddar Soup*

Grilled Potato Bread


*Liz wasn't feeling well, so it was all potatoes, all the time ;)

Breakfast

Blueberry Boy-Bait*

Club Soda

*Went to eBay and found the 1954 Pillsbury Grand National Recipes mentioned here.
Liz made it this morning and it turned out pretty swell ;)

Dinner

Badaam Bharta Baigan
(Pan-Fried Baby Eggplant Stuffed With Almonds)

Mushroom Aloo Bhaji
(Fried Shiitake Mushroom and Potato w/ Garam Masala)

Kaddu Aur Methi
(Zucchini w/ Fenugreek)

Kale Bhaji
(Fried Kale in Spices)

Cabbage Bhaji
(Fried Red Cabbage in Spices)

Basmati Rice

Wine
Le Cigare Volant Red Table Wine (1999/California)

Dessert

Glace Chocolate Ice Cream

Coffee

Lunch

Valentine's Dinner Leftovers

Club Soda

Valentine's Dinner

Seitan Bourguignon*

Braised Leeks

Aubergines Provincial

Roasted Fingerling Potatoes, Carrots and Garlic
w/ Rosemary


* A mixture of Julia Child and Paul Bocuse (the Eggplant dish)

Pre-Dinner

Eggplant Frites

Dinner

Gemelli w/ Wilted Arugula, Zucchini and Tomato

Grilled Radicchio

Grilled Potato Bread w/ Olive Oil

Breaded Eggplant w/ Tomato Sauce

Lunch

Mexican Style Tempeh*

Wilted Kale w/ Chipotle Cream Sauce

Poblano Rice

Club Soda

* a long time standby in our house, it's sort of a Mexican stir-fry with spaghetti instead of rice, tempeh instead of tofu, onion, olives, salsa, hot sauce, chipotle chiles stir-fried, then covered with melted cheese on top... and of course leftovers from last night.

Breakfast

Banana

Brownberry Wheat Toast

Soy Boy Breakfast Links
w/ Cholula Hot Sauce

Club Soda

Dinner

Chiles Rellenos*

Poblano Rice

Wilted Kale with Chipotle Cream Sauce

*Picked up the poblanos at the West Side Market when we went to get the produce for the Chinese New Year's Party. The wilted greens I sort of made up on the fly while the Poblano Rice was more like a risotto made with pureed poblano and stock.

Breakfast

Soy Boy Breakfast Links (x4)

Toasted Rosemary French Bread *

Club Soda

* We got some this the last time we went to the West Side Market. Yum.

Chinese New Year's Party (2/9/02)

Bento Box:

Snow Pea and Orange appetizer

Vinegared Red Onion

Lotus Root chips

Rice Paper Salad Rolls on a bed of shredded Bok Choy
(daikon, jicama, scallion, maroon carrots, red pepper, celery)

Sushi
(avacado, daikon, scallion, pickled ginger and wasabi)

(yes, I know it's Japanese, work with me people)

Dinner

Garlic and Ginger Soup

Edamame

Spring Rolls
(leek and shiitake mushrooms)

Basmati Rice

Bob's Eggplant

Hot Noodles
(w/ sesame and hot mustard)

Chinese Long Beans in Garlic Sauce

Orange Seitan [Beef]

Dessert

Almond Cake

Coffee

Pre-Dinner

French Bread
w/Sumarroca Olive Oil
(as a dip)

Dinner

Baked Rigatoni with Mushrooms
(from Food and Wine / February 2002)

Mixed Greens
w/ Shiitake vinaigrette

Breakfast

Soy Boy Breakfast Links (x4)
w/ Cholula hot sauce

Brownberry Wheat Toast (x2)

Club Soda

Dinner

Orange [Beef] Seitan
(from the Plain Dealer 2/6/02)

Fried Rice

Eggplant "Quail"*

Dessert

Glace Chocolate Ice Cream
Non-Dairy Whipped Cream
Chocolate Sauce

Coffee

*Baby eggplant cut in half, sauteed briefly on the cut side, then 45 degree 1/2" cuts on the skin side, stuffed with garlic, ginger, scallions, hoisin and chili garlic paste. Roasted at 400 degrees for 25-30 minutes.

Lunch

Barbeque Tofu Sandwiches

Homefries

Salad
(w/ shiitake vinaigrette)

Club Soda

Breakfast

Soy Boy Breakfast Links (x4)

Brownberry Wheat Toast (x2)

Club Soda

Dinner

Elbow Macaroni
w/ Porcini and Truffle Tomato Sauce

Breadsticks

Salad

Breakfast

Soy Boy Breakfast Links (x4)

Brownberry Wheat Toast (x2)

Water

Dinner:

Maple-Cider Baked Beans*
(Food and Wine)

Barbeque Tofu Sandwiches

Salad
(Shiitake Vinaigrette)

*used flageolet beans, soaked them overnight, cooked
them for four hours in my cast iron pot... and they
were still fairly hard. Blasted them in the pressure
cooker for 20 minutes and all was right with the
world ;)

Lunch

Fried Tofu [Meat] Loaf*
w/ Mushroom Gravy

Stewed Calypso Beans

Water

*mmmm... mushroom gravy

Breakfast

Soy Boy Breakfast Links (x2)
w/ Cholula hot sauce

Brownberry Wheat Toast

Water

Dinner

Barley Soup

Roasted Potatoes, Carrots and Garlic

Stewed Calypso Beans

Tofu [Meat] Loaf

"Touch of Grace" Biscuts
(Shirley Corriher's recipe)

Lunch

Salad, Inna Island Style *

Red Beans and Rice

Jerk Tofu [Chicken]

Water

Breakfast

Soy Boy Breakfast Links (x4)
w/ Cholula hot sauce

Brownberry wheat Toast (x2)

Water

Dinner

Salad Inna Island Style*
(Baby Zucchini and tomatoes sauteed with garlic & cayenne pepper, deglazed and served over wilted mesclun)

Jerk Tofu [Chicken]

Red Beans and Rice

Dessert

Chocolate Chip Ice Cream

Coffee

*Liz whipped this up while we were waiting for
the the pressure-cooked "tongue of fire" beans
to finish. The beans were really smoky and tasty,
and I threw in a hit of Rooster Sauce to give
them a little kick...

Dinner

Tofu [Chicken] Paprikash
(from Cook's Illustrated Mar/Apr 2002 p.9)

Spaetzle
(from Traditional German Cooking)

Wine:

Markko Reserve Cabernet Sauvignon (Ohio/1999)

Breakfast

Soy Boy Breakfast Links x2
w/ Cholula hot sauce

Brownberry Wheat Toast (x2)

Apple Juice