Family Dinner Plan: Irish stew and carrots

  

Our mystery bag from Farmdoor included a bountiful collection of orange and purple carrots, so this week’s menu will feature carrots a few times. The chickens are also thrilled, since they seem to like carrot tops the best and carrots from local farms tend to include a prolific bunch of tops (see photo above).

Here is my menu plan for the week of March 29:

Sunday: Irish Stew, green salad

(Meatless) Monday: Moroccan carrots, quinoa, green salad, pineapple beet ambrosia

Tuesday: Leftovers

Wednesday: Grilled pork chops, roasted turnips and beets, sautéed green vegetable

Thursday: Fish on Thursdays*, with rice and a green vegetable or three

Friday: Takeout and trashy TV (unless we decide it is homemade pizza night)

What is on your menu plan this week?

* I signed up for a new CSA for fish called Real Good Fish. Each week I will pick up our share, about 1.5 pounds of locally caught, sustainable fish. It will be a bit of a mystery what each week brings and so I am not sure how I will prepare the week’s fish. Definitely a new challenge!

Meatless Monday is back. I took a pledge at work to include a meatless dinner on each weekly menu. While I try to buy the majority of my meat locally, I still think I would like to have a diet weighted more towards vegetables. One meal a week should be no problem!

Posted in menu plan, Spring | Leave a comment

Family trip to Switzerland, winter editon

We went to Switzerland for February break this year and here are the highlights of our trip:


Friday, February 13- Saturday, February 14: Travel to Switzerland

We departed from SFO on Friday, February 13 and arrived in Frankfurt on Saturday, February 14. Our flight from Frankfurt to Zurich was scheduled to depart at 12:30, and at about 12noon, because the flight was oversold, they started offering deals for people who would take a later flight. When they got to 250€ per person, we decided that was a pretty good deal, especially since we could take the train right to Luzern.

Turns out our bags were not that quick off the plane, so we ended up taking the train to Luzern without luggage. Switched trains in Basel and were in Luzern by dinner.

We did not realize when we booked out trip that we would be traveling to Luzern right at Fasnacht/Carnival! It was very busy in Luzern, lots of marching bands and people in costumes with masks. Very festive.

Hotel: Stern Luzern, less than 10 minute walk from train station, included free WiFi and breakfast. Centrally located, close to Altstadt. Four person room, with 4 beds.

Dinner: Best Western Hotel Rothhaus. Because of carnival, our choices were limited however this turned out to be a good choice. Typical Swiss menu, prices not out of this world, and the food was tasty. Weinerschnitzel, hacktätschli (meatballs) and rösti with tomatoes and cheese.

Sunday, February 15: Luzern

The hubby and I had a morning walk up to the train station to check things out. We were supposed to have our bags by noon and we wanted to see what the deal was to go up to Pilatus mountain. After breakfast, we got the kids going and walked around Luzern, visiting then old town wall, the lion monument, plus carnival people watching.

Bags did not arrive by noon, so we decided to bag trip to Pilatus, and instead went chocolate shopping at Läderach. We tried mini mousse, flavored slabs of chocolate and little truffles. All tasty. Bags finally arrived at 5:45pm, with little explanation about the delay. Ended up calling and talking with Luftansa, which was not that much help. But we also played cards with beverages, so that was a good time.

Dinner was at Stern Luzern, a special carinval menu with Swiss specialties. Dishes included veal sausage with mash, star-shaped meat ball with mash, pork chop with roasted potatoes and beef with French fries. Warm chocolate cake for dessert.

Hotel: Stern Luzern, less than 10 minute walk from train station, included free WiFi and breakfast. Centrally located, close to Altstadt. Four person room, with 4 beds.

Monday, February 16: Luzern to Grindlewald 

Took advantage of jet lag and woke up at 5:30am to chase the Fasnacht parade which started at 6pm. Lots of people, lots of drums and bands and noise. One in our party was drawn to a hot dog about 6am, then a crepe at 6:30. I tried raclette, which was tasty although odd at 6:30 in the morning.

Back to hotel and breakfast with a visiting band which included practice and a badge. Then a little nap before heading out to check out carinval again. Back to hotel by 10:30 to pack up bags and head to Grindelwald.

Arrived in Grindelwald about 2pm and headed to hotel, about a 10 minute walk through town. Unfortunately, the snow was a little slushy, but the wheels on the rolling suitcases held up well. Our room was ready at the Hotel Alpenblick and we dropped our bags and headed out for a little walk to orient ourselves. Lunch was at a nice little cafe up the hill from the hotel, Harmonie Holz Cafe 3692, Terrassenweg 61. Menu included soup and bread, lamb burger and plates of local cheeses and meats, Eigernessplättli, with a beer a piece.

Dinner was at the Hotel Alpenblick, a casual dinner, inexpensive. Nothing to write home about, but it meant we did not have to leave which was relaxing.

Tuesday, February 17: Grindelwald

Today’s adventure was a big sledging trip from Faulhorn down to Grindelwald. Gondola to First, where we rented sledges and began the 2.5 hour hike to Faulhorn, basically mostly uphill (note to self, you cannot go down until you go up). Made it to Faulhorn, then started the sledge trip down the hill. Some of us were better suited to to thrilling, fast ride on uncontrollable sleds with no breaks and difficult steering. Others were not. Sledge rental 15 CHF per person per day, plus refundable deposit.

Had lunch in Busslap, which was lovely, outside on the patio with a beautiful mountain view. I tried the local macaroni and cheese, others had Weinerschnitzel and chicken nuggets with fries. Also for me, hot chocolate with rum!

The rest of the ride down the hill was not that great, because the warm temperatures means that the snow was melting and creating sludge. Eventually we walked, then took the bus back and dropped off the sledges.

Following this big sledging adventure, our family tried curling lesson at the Grindelwald Sports Center. We booked a private lesson on the curling courts, and met our instructor Renee at 4pm. He took us through the basics, then we played a short game. Much more complex game than we expected, but everyone enjoyed learning. The hardest part was trying to learn this after our big sledging adventure. Private curling lessons for family 144 CHF.

Wednesday, February 18: Grindelwald

After yesterday’s big adventure, the plan to play it a little low key. We took the bus down to Männlichenhof where we caught the gondola up to Männlichen. The idea was to hike down the mountain to Holenstein and take the gondola back to Grindelwald, but we discovered instead that we could rent sledges for the same trip. We hiked to the Männlichen-Gipfel, which had a lovely view of the mountains and valley below (with a little fog). Then a little lunch out the outdoor cafe before heading out on the sledging trip. Chili, bratwurst and mountain cheese bread (which looked a lot like raclette, without the pickles and onions) were on the menu today.

Half of us went down the fast sledge path, while the other two (me included) went on the slower path. We could have had many rides on the gondola and sledge route, but a mix-up with communication meant we had one nice run. Gondola tickets discounted with Swiss pass, kids free. Sledge rental 60 CHF.

Afternoon snacks at C und M Cafe to try their well advertised Apfelstrudel with vanilla sauce. And hot chocolate of course!

Dinner tonight was at Memory Restaurant at the Hotel Eiger. We thought it was the best meal of our Grindlewald trip – good menu of Swiss specialities, good prices and good service. We sat in the Gespi bar while our table was being prepared and played whist. We tried Alper Makkaroni, the famous Horny Chicken, and Rosti with venison and red cabbage. Very tasty. Also had a elderflower soda in the bar, which the kids loved.

Thursday, February 19: Grindelwald to Zermatt

Up at a reasonable time to make it to the train station for the trip to Zermatt. First to Interlaken, then onto Spiez, then Visp and finally Zermatt. Beautiful ride. We had packed lunch and ate on the train. Arrived in Zermatt just about 1pm.

Checked into the hotel. Hotel Testa Grigia right on the Bahnhofstrasse, about a five minute walk from the train station. Tons of souvenir shops along the way, felt very touristy, like a Swiss Main Street Disneyland. The hotel was nice, we had two adjoining rooms and it was nice to have the space after the tight quarters in Grindelwald.

First order of business was taking the Gornergrat Bahn, the Matterhorn railway, up to Gornergrat 10,266 feet, the viewing point for the Matterhorn. Discount with our Swiss pass. The view of the Matterhorn was amazing, much better than Disneyland. Lots of photos taken for Instagram! 76 CHF to the top with our Swiss pass discount.

Decided against snacks at the top, mostly because they were ridiculously expensive (1.30 CHF per chicken nugget!) and headed back to town to figure out dinner. After cross referencing multiple guide books, found Old Zermatt Restaurant and headed over for early dinner. Found that they had a nice casual area where we played whist and had beverages, then dinner. On the menu was Wienerschnitzel with fries, Braised beef cheeks, and a good selection of kids meals including pasta with red sauce.

Hotel: Hotel Testa Grigia 5 minute walk from train station. Very nice hotel, beautiful spacious rooms, some with balconies overlooking the street. We chose a family set up, two rooms joined by a hallway, with a door to close off the entire suite. Most expensive hotel of our trip, but worth it! Free WiFi, beautiful breakfast including house-made Bircher Muesli. One morning I asked the dining room server to explain how she made it, and in halting English (I think she was Portuguese, and English was her third or fourth language) she explained a two-day process for building the muesli, which includes two kinds of cereal, citrus, apples, bananas, yogurt, raisins, ground nuts, and cream. Seems like the perfect make-ahead breakfast, this recipe for Bircher Muesli seems the closest to what she showed me.

Friday, February 20: Zermatt 

Today, after a nice breakfast we returned to the Gornergrat Bahn for a trip up to Rotenboden 9,246 ft, where we rented sledges for the ride down to Riffelberg, which we did over and over again for 4 hours. We timed it so that we could make the run and catch the next train, avoiding any wait time. My last run was the best, no butt slides (this is where I get too scared to stay on the sledge and go down the hill on my butt!), stayed on my sledge the whole way. Very proud. Had a little picnic lunch in the middle at Riffelberg, so we did not impact our travel time. 92 CHF for the train plus 32 CHF for the sledges.

Back in Zermatt, we stopped at Baeckeri Fuchs for an afternoon snack – elephant ear pastry, blueberry pie, and lemon tarts. Fresh OJ, hot chocolate and Gluhwein too.

For dinner tonight, we decided to try to find something very typically Swiss, ideally where we could play cards with drinks before dinner. Ended up at Zermatterstübli, just down the street from our hotel. After drinks and cards, we ordered dinner. We tried the special veal with cream sauce and Rosti, housemade tomato soup and Bauernbratwurst with Rosti. Tasty, although the restaurant was busy with Friday night guests so we felt a little rushed.

Next time, we will try the Restaurant Whymper-Stube, supposedly the best fondue in all of Switzerland!

Saturday, February 21: Zermatt to Bern

On the 10:13am train to Visp, connected to train to Bern. Very crowded train, lots of people leaving the mountains on Saturday morning. Arrived in Bern about 12:30, took tram #9 to hotel, Hotel Alpenblick Bern, Kasernenstrasse 29, checked in and went out into the snow for adventuring.

Fasnacht was taking place this weekend in Bern, a much smaller celebration but still fun to watch. It snowed through the entire parade, but there was a nice covered walkway through the old town that we stayed under and watched the parade. Did a little window shopping, but did not buy anything. Pretty cold, even after a brief break for hot chocolate and coffee, so we went back to the hotel to warm up before dinner.

Old town was very beautiful, but the snow and carnival made it hard to enjoy. We walked through the rose garden to a nice panorama view. And we wished we could have visited the different fountains in town. Also, could not manage to see the clock tower do its thing, next trip.

Dinner was at Altes Tramdepot, a large brew pub near the bear area located in the old tram depot. Beer on tap, plus we could play cards and dinner was good – burgers, Bernerteller plates (different kinds of pork with sauerkraut) and Spätzli mit speck. All very tasty.

Hotel: Hotel Alpenblick Bern. Turned out to be a little further away from the train station than I usually like, but the location was great and easily accessible via tram (free tickets for guests of the hotel). A good healthy walk into town via the Rose Garden with its panorama view of Old Town. The room was spacious for 4 people, had a nice room divider that afforded a little privacy, 4 beds, plus lots of room. And breakfast, included, was the best of the trip, with a self-service egg boiler. Only downside is that the restaurant is not open on weekends for dinner, so we had to go out and about on a snowy night.

Sunday, February 22: Bern to Zurich to Munich to SFO

Train to Zurich Flughof, about 1 hour, then a little shopping the Zurich train station before checking in for our flights – several grocery stores for last minute chocolate purchases plus a Victorinox shop for souvenir Swiss army knives. Also did some shopping in the airport before boarding the flight to Munich. One of the downsides of a short trip is less opportunities for shopping!

Posted in Travel | 2 Comments

Family Dinner Plan: The gift of time

Since it is now spring, the above photo should help with the identification of random alliums you might be seeing at the farmers market or in your weekly CSA box. Leeks tend to be round on the bottom near the stem, with flat, dark green outer leaves. Spring onions are bulbous and round at the stem, with round green outer leaves. And green garlic is round with a pinky color and thin roots hanging off the stem, also with flat green outer leaves. 

All three are easy to incorporate in my cooking. With the leeks, I cut off the top of hard green leaves and save those in the freezer for future stock making, and clean and use the white parts in any recipe calling for onions where the onion has a significant role. Spring onions can be used all the way through the green parts and can be grilled whole as a vegetable dish. I like to use green garlic up to the light green part of the stalk, before less appetizing green leaves. These alliums are flavorful additions to spring cooking.

Last week was a little crazy, and I was very glad to have a menu plan to refer too. Monday’s dinner was put together on Sunday, after we ate our roast turkey. Potatoes for Tuesday’s lunch celebration were peeled and prepped on Monday night after turkey enchilada dinner. Tuesday’s dinner was partially cooked on Monday, then finished off on Tuesday before the guests arrived. By Wednesday I was ready for a night out!

Here is my menu plan for the week of March 22 (welcome spring!):

Sunday: Czech meatballs, cabbage risotto (in the microwave), wild arugula salad

Monday: Taco Monday with seasoned ground beef, fresh guacamole and romaine salad

Tuesday: Grilled lamb, beet salad, quinoa, green vegetable

Wednesday: Leftovers

Thursday: Roat salmon, brown rice, green vegetable or three

Friday: Takeout and Trashy TV

What is on your menu plan this week?

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Family Dinner Plan: St Patrick’s Day

Mariquita Farms had a mystery box pickup last week, and I am expecting a bag from Farmdoor this week. Lots of veggies, which is great as we are hosting a few friends and family for dinner this week. And we have a special dinner planned for Tuesday to celebrate our favorite Irish-American holiday.

Sunday: Roast turkey, Maple-Balsamic Root Vegetable “Fries”, mashed potatoes, salad 

Monday: Turkey enchiladas, wild arugula salad with avocado and blood orange, chips and guacamole (throw in a diced radish for fun), blood orange margaritas

Tuesday: Corned Beef with cabbage, carrots, and turnips, colcannon (potatoes and kale)

Wednesday: Chicken Cacciatore (recipe from Looney Spoons cookbook), pasta, green veggie or two

Thursday: Salmon, rice side dish, arugula salad

Friday: Takeout and Trashy TV (or maybe homemade pizza night)

What is on your menu plan for this week?

Posted in menu plan, Spring | Leave a comment

Family Dinner Plan: More spring menus


Sunday: Appetizers: French radishes with caraway butter, roasted beet muhammara, pita and veggies; Dinner: Fred’s steak, romaine salad, roasted carrots, steamed broccoli

Monday: Pasta with lamb ragù, kale salad, steamed green vegetable

Tuesday: Amawele’s sweet potato chicken curry, quinoa and rice, roasted vegetables

Wednesday: Leftovers

Thursday: Roasted salmon, rice, vegetable or three

Friday: TGIF and Trashy TV

What is on your meal plan this week?

Posted in menu plan, Spring | Leave a comment

Family Dinner Plan: New harvest boxes



This week I am trying vegetables from two different sources – Farmstand and Bounty Box. Both are startups in Palo Alto looking to impact local and seasonal vegetable eating. 

Farmstand has a regular neighborhood vegetable standS where customers can purchase produce delivered from organic farms a few times a week and which allow the customer to take just what they want from a usual CSA box. The bag I received from this week was a collection of local, seasonal, and organic produce from a Farmstand that was being replaced with new produce. The bag was a very good value, containing kale, beets, butternut squash, cabbage, carrots and delicata squash.

Bounty Box is picking up seconds from farmers, the fruit and veggies that because of minor imperfections one cannot see, usually end up as waste. Bounty Box packages those together into a mystery box with occasional availability. All the items I received were of excellent quality and ready to eat and included oranges, apples, lemons, kale, chard, turnips, and carrots.

Here is my menu plan for the week of March 1:

Sunday: Roast beef, beet and radish salad, Quinoa and kale salad with avocado, sliced apples and cheese

Monday: Butternut squash risotto (pressure cooker), roasted turnips, pickled cabbage salad

Tuesday: Leftovers

Wednesday: Sloppy Joes (pressure cooker), roasted spaghetti squash, kale salad

Thursday: Takeout after basketball semi final

Friday: TGIF and Trashy TV – homemade pizza night

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Family Dinner Plan: Jet Lag

Back from our winter break in Switzerland (more on that soon) I find I am craving lots of vegetables. Seems like all we did last week was eat, specifically bread and cheese, potatoes and cheese, cheese, pork in all its tasty incarnations, and chocolate. The last one I am not too upset about, I will continue that tradition at home.

Here is my menu plan for the week of February 23:

Monday: Roasted chicken legs with carrots, sumac and thyme, steamed asparagus

Tuesday: Bacon apple smothered pork chops with mashed potatoes, steamed broccoli, salad

Wednesday: Slow Cooker chicken with tomatoes, braised chard, salad

Thursday: Taco Thursday (we have a couple avocados ready to go for guacamole!)

Friday: TGIF and takeout. Or pizza. Haven’t decided yet!

What is on your menu plan this week?

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Family Dinner Plan: Slow cooker happiness

Another week, another plan. Last week’s highlight was the slow cooker posole on Thursday night. Winner. Used pork tenderloins and cooked all day and there was no way I thought that would do anything great for the pork. Was I surprised to find that the pork was tender and juicy and we enjoyed the posole with shredded cabbage, watermelon radishes and cilantro. Definitely one dish dinner!

This week, we are going to start things off with roasted chicken with leftovers to carry us through Monday (also chicken stock for later in the week).

Here is my menu plan for the week of February 8:

Sunday: Roast chicken, sweet potatoes, green veggie, salad

Monday: Chicken with onions and sumac, rice, chard, salad, pita bread

Tuesday: Taco Tuesday

Wednesday: Italian Wedding Soup in the slow cooker

Thursday: Dinner out after basketball

Friday: TGIF and Trashy TV

What is on your menu plan this week?

Posted in menu plan, Winter | 1 Comment

Family Dinner Plan: Spring?

Above, a photo from last week’s slow cooker dinner, Pot Roast. Winner.

This week, I feel less like eating stews and soups. And I think this is mostly the fault of the weather. Warm temperatures here in California, feels like spring has sprung. My garden is confused.

Anyway, last week’s menu plan worked like a charm, so I am writing another this week.

Here is my menu plan for the week of February 1:

Sunday: Chocolate Chili, as prescribed by Super Bowl law, no matter that we won’t really be paying attention to the game, now that the Packers are not playing.

Monday: Leftover chili with baked potatoes

Tuesday: Basketball practice, board meeting and scouts = quick takeout dinner

Wednesday: Thai fish curry with brown rice, green vegetable

Thursday: Posole in the crockpot, salad

Friday: Takeout and trashy TV (might go with sushi, family favorite)

Posted in menu plan, Winter | Leave a comment

Family Dinner Plan: Winter favorites

With basketball season in full swing, and some days a double header, I am revisiting my weekly dinner plans to see if it will help me get a handle on what I consider to be excessive eating out by my family. Honestly, if I don’t plan ahead, it is way easier to stop at a restaurant and pick up takeout on the way home from a game!

Sunday: Greek lamb and orzo, Caesar salad, regular salad (someone does not love cheese and anchovies, yeah for me!)

Monday: Roast chicken with sumac, za’atar and lemon, Red rice and quinoa with pistachios and orange, braised chard (first two recipes from Ottolenghi, the Cookbook)

Tuesday: Taco Tuesday

Wednesday: Roasted salmon, leftover red rice and quinoa, green vegetable

Thursday: Slow Cooker Pot Roast, green salad

Friday: Takeout after late basketball game

Saturday: Dinner with friends – Chicken Sofrito and roasted cauliflower and hazelnut salad (both recipes from Jerusalem by Ottolenghi and Tamimi)

What is on your menu plan this week? How do you deal with basketball season and family dinner?

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