WEEK 2

Well, as USUAL, I didn't go through all my meals for last week; plus, I think it might be less than a full week since my last menu, but since I'm out of some necessities, I'm going shopping tomorrow for the week. Anyways, that means I'm carrying over some meals from last week to this week and then adding in a few new ones.

• Root Vegetable Cassoulet
• Navajo Tacos
• Cheesy Spinach Bread Casserole
• Beef and Barley Soup
• Beef Pot Pie
• Sopa Seca
• Mixed Bean Soup with Ham
• Dessert: German Apple Cake

Root Vegetable Cassoulet

(I decided to try this recipe instead of the other one I posted)

2 cups dry cannelini beans(or any white bean), picked over and rinsed

3 Tbs EVOO

1/2 onion, diced

3 large cloves garlic, minced

1 Tbs tomato paste

2 tomatoes, 1 diced, the other one cut in half

7 cups vegetable stock (I'm using onion soup mix)

6 stalks celery, cut into thirds

3 medium carrots, peeled, cut into thirds

2 large turnips, peeled and quartered

1 fennel bulb, quartered

italian seasoning to taste

Crust:

1 cup fresh bread crumbs

1 large garlic cloves, minced

1/4 cup chopped Italian parsley

3 Tbs butter, melted

The night before you want to make the cassoulet, put the dried beans in a pot with enough cold water to cover them by at least an inch. Next day, rinse and drain them. Warm 1 Tbs EVOO in fry pan over med heat; when hot, add onion and garlic, salt and pepper. Saute until tender. Stir in the tomato paste, and then the diced tomato. Set aside. Put beans in Dutch oven or large casserole. Pour in stock and bring to boil. Add celery, carrots, turnips, fennel, split tomato and Italian seasoning. Cut parchment paper circle to fit in pot to cover beans. Lower heat to simmer; cook about 1 hour until beans are tender, stirring occasionally. Season with salt and pepper. Discard the tomato halves. Drain the liquid from pot and set aside. At this point, you can spoon beans into another baking dish or leave them in if they're in an oven safe dish. Stir in the onion-tomato paste along with the remaining EVOO. Add enough of the bean liquid to just cover the beans. Center a rack in the oven and preheat to 400 degrees. Toss together the crust ingredients, and spread evenly over the cassoulet. Bake until the crumbs are golden brown.

Sopa Seca: Mexican Noodle Casserole

1/4 cup EVOO plus extra for pan

12 oz fideos (bundled vermicelli)

1 onion, chopped

3 cloves garlic, chopped

1 tsp ground coriander

1 tsp dried oregano

1 tsp New Mexican chili powder

1 bay leaf

1 1/2 cups canned whole tomatoes

chipotle seasoning

1 1/2 cups chicken broth(I'm using beef)

1 tsp salt

2 cups shredded smoked turkey(I'm using browned ground beef)

1 cup grated cheddar cheese

Mexican crema or sour cream

Preheat oven to 375. Brush 9-inch square baking dish with oil. Heat EVOO in large skillet. Add fideos and cook, turning with tongs, until golden brown. Remove all noodles and pieces to plate. Add onion and cook until tender. Stir in garlic, coriander, oregano, chili powder, bay leaf. Cook until fragrant. Crush tomatoes over pot with your hand and add, along with their juices. Add chipotle seasoning. Cook until thickened, about 2 minutes. Stir in broth, fideos, salt and pepper. Bring to boil, reduce heat and simmer uncovered, breaking up pasta, about 5 minutes. Stir in meat. Remove bay leaf. Transfer to baking dish, sprinkle with cheese, cover with foil. Bake until cheese is melted. Serve with sour cream.

German Apple Cake

1/2 cup mayonnaise

1/2 cup apple sauce

1 cup sugar (plus a little more)

1 Tbs cinnamon

dash of ground cloves

dash of ginger

dash of nutmeg

1/2 tsp salt

1 tsp vanilla

2 cups flour

1 tsp baking soda

4 cups apples, cored peeled grated

Preheat oven to 350. Mix mayo, applesauce, sugar, vanilla. Combine flour, salt, baking powder. Mix into wet ingredients. Add apples; should be very thick. Bake in greased 9x13 pan for 30-40 minutes(check middle of cake). Cool and top with lots of powdered sugar.