Menu Plan Monday - Week of October 4, 2021

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I'm a LONG TIME user of Paperback Swap - Maybe because I LOVE turning pages - probably why I still use a paper agenda book ?  Maybe.  Anyway - picked up the Taste Of Home cookbook picture below (Paperback swap is free, the idea is you swap out your books for books that someone else may have.) You pay the postage of mailing out your books, which gives you a credit for each book you mail so that you can request a book.  You can have a bookshelf of books that you want, and when one comes up - they'll email you to see if you still want it.   It was awesome when we were homeschooling, and now I find books like How to Crochet socks, cookbooks, and even books I can take the the beach !!  Anyway - in order to avoid copyright issues - I'll be mentioning the book and page number of recipes that come from books - and one I make it - if it's good enough for photos - I'll also type out the recipe along with all the changes I made - because I'm not one to follow directions well :)

 

Monday - Spicy Shrimp Over Rice.   Hungry Girl page 65

Tuesday - Apricot Chicken with Smashed Potatoes and Parsnips. 

Wednesday - Spiced Butternut Squash Soup and Beef BBQ Sandwiches.  Taste of Home - soup page 130

                                                                                                                                                 beef page 231

Thursday - Chicken Korma with Bhopali Pilaf.  Burlap & Barrel - trying a new supplier of spices

Friday - Pineapple Teriyaki Salmon with Rice.     Hungry Girl page 154

Saturday - Leftovers

Sunday - Cod Fish Pack with Asparagus and Rice.   Hungry Girl page 144


For Smashed potatoes - Boil the potatoes until fork tender (for small golden potatoes, about 15 minutes). Take out and drain - put on a lightly oiled baking sheet, smash them with whatever - a coffee cup, a beer bottle, a fork (this is great because it makes more groves to hold the oil and spices) and then drizzle with a tad bit more olive oil and spices.   I like garlic, thyme, or just an italian mix that I use for spaghetti sauce, some salt and pepper, and then  into the oven at 450* for about 15 more minutes until they are crispy and brown.   If you are doing other veggies and need the oven lower - this'll work at 375*, or 350* - whatever, just adjust the baking time.  

When I do Parsnips - I usually do a bunch of veggies - this is a pretty decent guide.  I'll probably do some sweet potatoes at the same time - just to have on  hand    SHEET PAN ROASTED VEGGIES 


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