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Eats for the Week: 11/15/09

by Shawanda Greene

Swiss Chard & Potatoes from Eats for the Week: 11/8/09

Swiss Chard & Potatoes from Eats for the Week: 11/8/09

Garlic & Ginger Chicken from Eats for the Week: 11/8/09

Garlic & Ginger Chicken from Eats for the Week: 11/8/09. It was a little Cajun, i.e., burnt, but still delicious.

Perhaps I was a little overzealous with last week’s menu plan. Who knew a 9″ x 13″ tuna casserole would last so long? Even though I didn’t prepare three of the meals on the previous menu plan, I only ate out once. And that cost me less than $3.50. Not bad, huh?

The Swiss Chard & Potatoes were DIVINE. It was so delicious! But honestly, I was kinda scared I’d ruin it. I’d never even tasted Swiss chard before, let alone cooked it.  Jason from Dyalogues provided the recipe which didn’t include measurements for the ingredients. Well, it did call for a kilogram of potatoes, but I’m an American. I don’t know what a kilogram is.

What’s a kilogram, Jason?!

In case you’re interested in trying this recipe, let me attempt to fill in some of the blanks. After I cut up two bunches of Swiss and red chard, I figured two small/medium baking potatoes would do the trick. I have no clue how much salt I added to the water. You’ll have to eyeball it. Instead of letting the water come to a boil before adding the potatoes, I dumped them in a pot and added enough water to cover by about one and a half inches.

I ground up two cloves of fresh garlic and a tablespoon of olive oil in a small blender before drizzling the mixture over the cooked chard and potatoes. About half a cup of the remaining vegetable stock was sufficient for the potato gravy.

The Butternut Squash and Carrot Soup recommended by Ashley from Spend on Life taste really good too. However, this is the meal I should’ve been afraid of.

It seemed simple enough. There’s nothing difficult about chopping up some vegetables and throwing them in a pot.

Let’s see what I overlooked:

High standing blender meet low hanging cabinet

High standing blender meet low hanging cabinet

Butternut squashed cabinet door

Butternut squashed cabinet door

Butternut sqaushed cabinet

Butternut squashed cabinet

Butternut sqaushed sink

Butternut squashed sink

Fortunately, I’d already pureed most of the vegetables during the first go round. Unfortunately, my soup came out with a consistency resembling that of baby food because a good bit of the vegetable broth ended up in the sink. Soy milk probably would’ve helped thin it out, but I didn’t have any on hand.

Even after all that, my butternut squash and carrot soup still turned out creamy, savory, and, yes, delicious.

Butternut Squash & Carrot Soup from Eats for the Week 11/8/09 and 11/15/09

Butternut Squash & Carrot Soup from Eats for the Week 11/8/09 and 11/15/09

Here’s hoping I do right by the remaining meals I have planned for the week and they do right by me.

Sunday – Butternut Squash and Carrot Soup (pictured above) with dinner rolls

Monday – Oven Fried Chicken with Yellow Squash

Tuesday – Jerk Chicken with Rice & Peas

Wednesday – Leftovers

Thursday – Chicken Posole

Friday – Chicken & Lamb Over Rice (No recipe. No link. It’s a food cart run by a Pakistani couple outside my office building.)

Saturday – Leftovers

Think this menu plan is bland and unimpressive? For more ideas, check out Menu Plan Monday on I’m an Organizing Junkie.

Spilling soup all over the kitchen wasn’t my first cooking mishap, and I’m sure it won’t be my last. Have you ever made a dish that turned out horribly wrong?

Did you enjoy this article?
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{ 4 comments… read them below or add one }

Jason @ Dyalogues November 17, 2009 at 7:43 AM

I'm glad you liked it! So the recipe was more or less translated verbatim from Croatian, so I kept the kg. Figure a couple of pounds of potatoes but really, the proportions of chard to potatoes is entirely up to personal taste. Mine tends to have more chard, less potato. My mom makes it without the "gravy", so it's relatively dry.

I had an exploding blender once. I was trying to blend some frozen fruit into a sorbet. A frozen peach burst out of the blender and literally glued itself to my ceiling (I literally had to get a ladder out and peel it off!)

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Tia Jones November 17, 2009 at 3:31 PM

You should check out the Engagement Chicken Recipe on my blog. I found it on Glamour.

Reply

Ashley November 19, 2009 at 8:29 PM

Oh noooos!!! I hate that your blender exploded, I've had that happen before as well and it is not fun to clean up. Glad that the soup came out well though :-) Also the swiss chard and potatoes look amazing.

A recent cooking mishap… I made brownies and was using margarine but made the mistake of using light margarine. Light margarine cannot be used for baking. I must have baked those things for an hour and all I had was a pan of goop, it was yummy chocolaty goop though so I added some ice cream and called it a winner.

Reply

Panasonic Lumix DMC FH20K Review February 1, 2011 at 9:47 PM

I’m extremely impressed with your writing skills and also with the layout on your weblog. Is this a paid theme or did you customize it yourself? Anyway keep up the nice quality writing, it is rare to see a nice blog like this one today..

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