Menu Plan Monday

Posted on December 12, 2011 by


Saturday: Mulled wine*

Sunday: Leftover roast, baked sweet potatoes, cucumber-tomato salad

Monday: Teriyaki ribs, steamed rice, kimchi

Tuesday: Chicken and dumplings

Wednesday: Spaghetti carbonara


Saturday: Tuna subs, sweet potato fries

Sunday: Chicken pot pie, sauteed broccoli and cauliflower, apple cake

Monday: Potato, spinach, and feta cheese gratin, salad

Tuesday: Steak fajitas

Wednesday: Oven fried chicken, tomato and goat cheese polenta, steamed green beans

Thursday: Vegetable meatloaf w/balsamic glaze, quinoa stuffed mushrooms, cabbage

Friday: Pizza

* Mulled Wine Recipe

1 bottle of dark wine, such as burgundy, merlot, or blueberry
1 quart of prepared Darjeeling tea, strained (or use an herbal or fruit tea)
6 inches of cinnamon sticks
5 cloves
juice of 3 large oranges
orange peel (leftover half of an orange after pressing) — optional
1/4 cup sugar

Heat all ingredients in a pot and allow to simmer for about 10 minutes. Don’t boil. You can leave out the tea for a stronger, but less delicate-tasting drink. I sometimes use juice or cider instead of tea, for something that tastes a bit like a hot sangria. Or you can add a shot of rum to each cup, for the opposite effect. I’ve made something called Feuerzangenbowle before, which involves burning a cone of sugar soaked in rum and allowing the caramel to drip down into the wine. Delicious, but highly inebriating.

Posted in: Homemaking