Two Curries and Split Pea Soup

The 608 CSK
March 21, 2018

Meal 1: Dal Makhani, Purple Viking Potato w. Fresh Turmeric, Kidgeree .
  • Heat the curries gently
  • Sautee the rice/ lentil mix in a little butter or oil to heat through and crisp up a little bit.

Meal 2: Split Pea Soup, Semolina Flax Bread, Snug Haven Spinach & Gitto Farm and Kitchen Mesclun Mix .
·         Warm the soup gently.
·        Warm the bread.
·        Dress and serve the salad.


The 608 CSK
March 13, 2018

Meal 1: Max's Miraculously Green Spinach Soup, Spinach and Mesclun Salad, Millet-Sunflower Bread.
·        Warm the soup gently.
·        Warm the bread.
·        Dress and serve the salad.

Meal 2: Big Fat Burrito and Sweet Corn Rice .
·         Warm the burrito briwfly in the microwave and the bake at 300 for 10 minutes or so until hot inside and the shell is crisped.
·        Sautee the rice in a little butter or oil to heat through and crisp up a little bit.


Shepard's Pie and Tamales

The 608 CSK
March 6, 2018

Meal 1: Shepard's Pie and Spinach Salad.
·        Microwave the pie briefly to get the chill out.  Bake at 325° 10 minutes for single shares and up to 30 for larger shares, depending on the effect of the microwave.  Test the middle with a knife tip and serve when heated and the topping has lightly browned.
·        Dress and serve the salad.

Meal 2: Sweet Corn and Cheddar Tamales, Adobo Black Beans, Annatto Rice .
·        The tamales are easiest and (almost) best heated in a microwave.  Purists can use a steamer basket for 7-10 minutes.  Hedonists like me unwrap them while cold and pan fry them over medium heat in butter 2-3 minutes per side until crisp and golden.  This is best in my biased opinion.
·        Warm the black beans.
·        Sautee the rice in a little butter or oil to heat through and crisp up a little bit.


Carrot Thajine and Pizza w. Spinach, Rutabaga, and Red Onion

The 608 CSK
February 27, 2018

Meal 1: Carrot and Couscous Thajine w. Oil Cured Tomato, Hummous and Sesame Flatbread.
·        Warm the stew gently.
·        Toast the flatbread to warm and soften it.  An oven is fine.  Also it's OK to cut into quarters to fit a toaster or to pan toast dry or with a little fat.
·        Spread the bread with the hummous.

Meal 2: Winter Pizza and a Spinach Salad
·        Heat the pizza in the oven at 375 - 400° for  about 10 minutes or until heated and the cheese is melted and maybe starting to brown.
·        Dress the salad.


Escarole Soup and falafel Croquettes.

The 608 CSK
February 20, 2018

Meal 1: Escarole Soup w. Pumpkin and Baby Lima, Polenta, Green Salad.
·        Warm the soup gently.
·        Cut the polenta into squares.  Pan fry in butter over medium heat.  A well seasoned or nonstick pan works best. Brown lightly and heat through.
·        Dress the salad.

Meal 2: Falafel Croquettes w. Snug Haven Spinach, Israeli Couscous, Carrot Salad .
·        Heat the croquettes on a cookie sheet or baking dish at 325° for 15-20 minutes to heat through. Microwave lightly at first to reduce that time.
·        Heat the couscous in a saute pan with a little oil. Toss and allow to brown lightly. If you have stock on hand, incorporate a little and reduce to produce a somewhat saucy version of this dish. Check the seasoning and serve.

·        Toss the carrots with their garnishes and dressing. Season as salt was omitted to prevent wateriness.


Aloo Masala w. Dosa and Tomato Soup

The 608 CSK
February 13, 2018

Meal 1: Curried Purple Viking Potatoes with Spinach, Dosas and Kidgeree.
·        Remove the spinach and reserve.  Heat the curry in the microwave, gently stirring once or twice being careful to not crush the tender potato chinks.  When heated, fold in the spinach.  This can all be done in the jar.
·        Toast the dosas ( crepe - like pancakes) in a dry pan briefly.  Stuff with curry and serve.
·        Either pan fry the kidgeree ( rice/ lentils) in a hot sautee pan with butter, or spread on a lined cookie sheet, drizzle with oil and bake at 450 for about 10 minutes.  Either way allow it to crisp and brown a bit.  It will become very fragrant.

Meal 2: Tomato Soup, Cheddar Bread, Mixed Green Salad .
·        Heat the soup gently.
·        Lightly toast the bread.

·        Dress the salad.


Pad Thai and Potato-Spinach Croquettes

The 608 CSK
February 6, 2018

Meal 1: Pad Thai and Coconut Milk Soup w/ Sweet Potato and Corn.
·         For the pad thai: Remove the noodles and rinse them in a colander. Drain well. They should be loose. Heat some oil in a sauté pan. Non-stick is a good choice. When hot, add the noodles carefully and stir fry them until they begin turning from translucent to transparent. Add the pad thai sauce ( the meat/TVP mixture) and a splash of water. Stir it all to combine. Heat through. 1-2 minutes. Transfer to a serving plate.  Wipe out the pan, reheat with oil and stir fry the veggies about 2 minutes and serve atop the noodles. 
·        Heat the soup and serve on the side.

Meal 2: Potato, Spinach and Parsnip Croquettes, Green Salad, Chick Peas with Poppy Seed and Preserved Lemon Vinaigrette .
·        Transfer the croquettes to a cookie sheet and heat at 325° for 15 minutes or until heated through.
·        Serve the chickpeas chilled.

·        Dress the salad.