Dinner Menu, Week of February 9th:
(Currently, we have a standing Friday night pizza dinner while Jack plays soccer and on Saturdays we get take-out or go out, so these days will be skipped in the dinner planning.)
Monday: Garlic and herb fettuccine with sage butter and topped with crispy prosciutto; green garbanzo beans with lentils, tomatoes, and olive oil
Tuesday: Egg scramble with Boursin herb cheese and scallions; biscuits
Wednesday: Pan-seared polenta cakes topped with marinara; sautéed eggplant and zucchini
Thursday: Pulled pork BBQ sandwiches; baked fries; sautéed greens
Sunday: Ginger tofu stir fry with Brussels sprouts, green onions, and mushrooms; roasted broccoli
Truth be told, I don’t have much of a system in place when it comes to stir-frying. I add whatever vegetables we have on hand and tend not to really measure the spices or sauces. I will attempt the recipe here, but know a bit of interpretation is fair game.
1 package firm tofu
1 pound Brussels sprouts, shaved or cut into very thin slices
1 package crimini mushrooms, sliced
About 1 inch of fresh ginger, peeled and grated
Low sodium soy sauce
4 green onions, chopped
Salt and pepper
Heat olive oil in a large skillet or wok over medium high heat. Meanwhile, cut tofu into small pieces and add to skillet. Cook until starting to brown.
Add Brussels sprouts, mushrooms, grated ginger, and a healthy drizzle of soy sauce. Stir fry, turning with spatula every few minutes to prevent sticking and to ensure even cooking.
When the vegetables are tender, add the green onions and a light drizzle of sesame oil.
Salt and pepper to taste.
We usually eat this by itself, but it’s also good and more hearty served over brown rice or barley.