|Sunday:||Ginger Pepper Salmon|
|Tuesday:||Lentil Country Supper|
|Thursday:||Leftovers: Lentil Country Supper|
|Saturday:||Beef Udon Noodle Soup (DIY)|
So, in theory this week is a healthy week…full of vegetarian dishes and seafood. In reality though, there is a bit of butter in the salmon dish and the lasagna is drowning in Alfredo sauce and cheese. Lentil country supper…über healthy though, I swear!
We’ve made this salmon dish from our SF Chronicles cookbook before and it’s really quite good. Some may think it covers up the flavor of the salmon too much, but we eat salmon a lot so we need a change every once in a while. The veggie lasagna is one of our favorites of Christian’s moms…so it’s soul satisfying food for us. A little piece of home. We started making Lentil Country Supper about 5 years ago…got it from a magazine, but no idea which to be honest. It’s one of those dishes that is so stupidly simple but for some reason amazingly good in it’s rustic flavors. We were addicted from the very first time we made it.
For the DIY night, I typically dry toast about 1 tsp of chinese five-spice powder in a pot for 30 seconds and then add beef broth and a few slices of ginger and let it simmer for about 20-30 minutes. Meanwhile, shred some carrots and cabbage and then slice up some good mushrooms. Add them to the broth along with 2-3 packages of udon noodles (you can find them in the produce section of your grocer…near the tofu) and cook according to the package. Ladle into bowls, sprinkle on some thinly sliced scallions and there you go…delicious and easy Asian-inspired soup!