Skip to main content

Week two is in the books....

Last week I wrote about trying to keep the breakfast carbs to a minimum. Well, for this weeks version of Meatless Monday that didn't work out so well. My wife is from from a part of central Connecticut that is stocked with a broad variety of ethnic cultures and their respective foods. There are a lot of eastern Europeans and one of the things they do very well is bake. Breads, pastries, you name it, they do it well. The other day, Cynthia comes home from Wegmans with this.

Who can turn down a good Russian rye bread? Two slices toasted and buttered later, I've had a not so low carb but very tasty breakfast. Not as good as back in the Northeast, but pretty darn good.

I had decided to go to an Indian restaurant near my office for lunch that several of my coworkers had spoken highly of. I figured their buffet would offer a pretty broad variety of vegetarian dishes. Turns out they are closed as the sign on the door said "every Mondays". Back in the car I drove where else, but to Wegmans. For those of you that don't have this supermarket chain where you live, my condolences. Those of you that do, know that they offer a huge variety of choices for lunch. Everything from pizza, sandwiches, hot buffet cold buffet, salad bar, dim sum, a noodle soup bar and sushi. They have two huge banquettes with hot and cold vegetarian foods on the buffet! Here's what I ended up with. Broccoli, cauliflower (two ways), carrots, scalloped potatoes, a cream cheese filled jalapeno popper (OK, I had to have one fried thing) and a piece of grilled naan.

Dinner was a real treat. Cyn managed to whip up something really special. Two courses, a simple blanched Peruvian asparagus

and a beautiful mushroom ravioli

The ravioli were stuffed with portabello mushrooms but, as usual, it's the sauce that makes the dish. Cyn started by browning shitake and crimini mushrooms in extra virgin olive oil and butter on high heat. Once they were brown and had released their moisture, she added two french shallots and fresh thyme from our garden. Once the shallots were translucent, she de-glazed the pan with Madeira and added some cream. Once the cream had reduced by a third, the ravioli were added to the sauce to finish their cooking. A sprinkling of chives finished the dish.

Sounds complicated, right? Well, this was made in just about 30 minutes. Eat your heart out Rachel Ray.


  1. For an easy low car breakfast, there's always Atkins bars. I've got a drawer full and may be willing to sell you one or two for a modest premium.

  2. Atkins bars? No thanks, we have bird food at home :)


Post a Comment

Popular posts from this blog

Oven Roasting Fresh Tomatoes for Pasta Sauce

A while back I wrote a post about using the preserved tomato sauce from 2008 that we still had in our pantry. It was the last jar of what was the best tomato crop we have grown -- to date. This weekend we picked and roasted the first batch from this year's garden with high hopes that we could match the richness of flavor from that magical year.

I wanted to share the process, especially since it's so simple, at least up to the canning, which I won't cover here. Those of you that can know it's not really hard, just a little time consuming.

The first step is pretty obvious, get yourself some tomatoes. We like to grow our own, but you can also buy them from a farm or farm market. Here's a little tip if you decide to buy -- offer to buy the "seconds", you know, the less than perfect tomatoes that everyone else has passed on. They can have blemishes, partial spoilage and even the occasionally bug hole. Don't worry, you're going to cut away any bad par…

2008 was a very good year....

...for tomatoes in Newburgh, NY. That's where we lived then and where we grew, roasted and canned tomato sauce. We actually did that every year but there was something magical about the quart mason jars full of that 2008 vintage. Last night, as part of Meatless Monday dinner, we opened the last one.  Nearly 4 year old tomato sauce you say? Isn't that, um, dangerous? Not at all if the jars are initially prepared correctly, the canning process is carried out properly and the seal remains intact. It was both exciting and a little sad to crack open that seal, but the finished meal made it all worth it. Cynthia's original recipe was a perfect use for that special vintage.

Herbed Crepes with Ricotta, Spinach and Chard Filling
Ingredients (crepes) 1 cup AP flour1 cup + 2-4 tbsp liquid of your choice, could be stock, milk, beer, water or any combination thereof - I used 1 cup Better than Bouillon No Chicken and 3 tablespoons of Duck Rabbit Milk Stout beer3 large eggs2 tbsp unsalted q…

Authentic Unbeatable Swedish Meatballs!

Think Ikea, But 100 Times Better
A Guest Post by Anneli from Delicieux
I am delighted to be back here on A Reluctant Foodie doing another guest post for Al. Our last challenge (Stuffed Peppers) was such fun that we decided to do it again and this time I suggested 'Balls"!

'Balls' was a fun choice as it gives such a large scope for experimenting - meatballs, fish balls, rice balls, chocolate balls, ice cream balls...the possibilities are endless. Not to mention the childishness of repeatedly writing 'balls'!! (and yes, I'm 36, not 3!)

In fact, I had no trouble at all deciding which 'balls' I was going to make, it was inevitable. I am half Swedish and I was brought up in a house where certain Swedish foods were regulars at our table. I was aware of Ikea and their meatballs before the rest of the world began their love affair with them.

My Mormor (Grandma) used to make them fresh and serve them with dollops of sweet lingon berry sauce, boiled potatoes …