Tofu with Vegetables, Brown Rice and Confetti Slaw

Date: 05/11/2011
Cook:  Stefanie
Menu:  Cubed Tofu with Collards, Asparagus and Mushrooms with Brown Rice, Confetti Coleslaw

With asparagus in season, this meal was delicious!  The tofu was seasoned really nicely and the accompanying veggies were super and made me feel healthy and good.  As if we needed to feel more virtuous about this meal, the confetti coleslaw was a light and delightful complement.

Spaghetti With Non-Meatballs, Garlic Bread and Salad

Date: 05/04/2011
Cook:  Stefanie
Menu: Spaghetti With Non-Meatballs, Garlic Bread and Salad

This simple meal was so tasty!!  Stephanie didn't know that we were celebrating a birthday in our household and that her meal that night was incredibly welcome-- and devoured in a flash.  I loved the Non-Meatballs. I traded my child extra non-meatballs for the garlic bread, which he loved. 

Curried Veggie Fritters

Date: 04/27/2011
Cook: Stefanie
Menu:  Curried Vegetable Fritters, Basmati Rice with Mung Beans and Spinach Salad with Sesame Dressing; Banana Chocolate Pudding

Curried Vegetable Fritters.  Rice and sprouted mung beans.  A savory spinach salad. Need I say more? DELICIOUS!!  The whole meal worked so well together and was a treat to eat.

Polenta, Sauce, Slaw

Date: 04/13/2011
Cook:  Stefanie
Menu:  Carrot Polenta with Sausage and Pepper Sauce, Confetti Slaw, Tropical Fruit Cream

I can't say that I have ever had carrot polenta before but it was delicious and I hope to have it again in the near future!  Stefanie appears to have a way with polenta because it was a lovely texture and her servings were generous (and colorful-- think a rich orange hue).  The polenta was perfectly paired with the sauce, which was heavy on peppers and sausage - very very very very good.  We loved the confetti slaw and the tropical fruit cream as well.  Thank you Stefanie!

Spanish Beans and Rice

Date: 03/30/2011
Cook:  Stefanie
Menu: Spanish Beans and Rice, Salad and Chocolate Nutty Balls

YUM! I do love a nice bowl full of beans and rice.  This rice was extra super good, full of savory deliciousness.  I especially loved liked the green olives-- a nice, yummy touch.  Such a good meal, thanks Stefanie!

Root Veggie Dal With Brown Rice, Butternut Squash Soup, Green and Fruit Salads

Stef leaves us a thoughtful, delightful note in our deliveries!

Date: 03/16/2011
Cook:  Stefanie
Menu: See note above!

Stefanie is becoming known in my household for some hardcore delicious and really healthy meals.  I loved her dal, and her salads are fabulous. 

I'm not the only one in my family who loves her food.

A young child eats salad voraciously, soon to move on to the rest of the meal.

Nourishing Late Winter Meal

Date: 03/09/2011
Cook:  Stefanie
Menu: Mung beans, kasha with mushrooms and peas, sprouted lentil salad and fresh fruit salad

I sprouted mung beans and lentils! The mung beans were sauteed with bok choy, garlic and ginger.

Salad was mixed lettuces, sprouted lentils, chopped sweet red pepper and celery with seasoned asian vinegar and a touch of olive oil.

The grain was kasha with shitake mushrooms and peas and dessert was fresh tropical fruit: pinapple, orange and mango.

Welcome Stefanie!

Date: 03/02/2011
Cook:  Stefanie
Menu: Chickpea Curry with Rice, Spinach Salad with Walnuts and Strawberries and Mango Coconut Fruit Salad

Jen and I extend a very warm welcome to Stefanie, who is giving mealgroup a whirl for the month to see if it is a good fit for her family!  Stefanie thoughtfully took the time to write up some of her thoughts about her initial experiences with us:

I'm happy to have joined this group. Its the end of my first week, and I'm totally psyched about cooking and being cooked for. First meal was Jen C's: spicy burgers, oven fries, succulent edamame succotash and satisfyingly rich choc-chip cookies. All of these treats were different for me, and fun. I especially enjoyed the burgers.  Then it was my turn to cook. Coming from a big family (but living as a twosome now), it felt good to cook for a group again. Preparing food for the group gives me incentive to make a proper meal and try new recipes.

Last week I got a new cookbook entitled Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. It inspired me to make a chickpea curry. In the intro to beans, the author states that sprouting beans increases their vitamin, mineral and protein content. So I sprouted the chickpeas for a couple of days before cooking. I also prepared a spinach salad with strawberries and walnuts, topped with poppy seed dressing: 1/4 c each olive oil and Japanese "seasoned" vinegar, 3 teaspoons poppy seeds,  1/4 teaspoon each fresh grated ginger and garlic, pinch of salt, 1/4 tsp black pepper. Mix well into salad before serving. Dessert was mango coconut fruit salad: frozen blueberries, mango and cherries dressed in mango coconut milk yogurt with 1/2 c. shredded coconut.