I hope you had a nice weekend! We had a very wet one here in Hilo.
Before I get too far, I have to confess that I strayed from last week’s menu plan because I found langostino. What is langostino? Well, it tastes remarkably like a lobster, but it’s actually a “squat lobster,” which is neither a lobster nor a prawn. Long John Silver’s, in 2006, marketed them as a lobster and got into a lot of hot water. (Yes, I was going for a sort of a pun, there.) At any rate, they are considerably lower-priced than lobster, and I think equally delicious. The ones I found (at ChoiceMart, Captain Cook) were of course frozen and from Chile. I had a sentimental moment because they were a favorite of my mother’s; something she loved to buy at the tiny fish market in Arcata. I am very sad that I didn’t buy all of the packages and freeze them . Anyway, I did stray from the menu plan, and made a to-do-for fettucine with the langostino, red peppers, and Portobello mushrooms . I’ll put a picture below.
I’m also including a photo of the most recent squash recipe that turned up in the HELCO bill. It was yummy.
So what’s on the menu, this week?
Sunday: Guava-Sriracha Meatballs, Rice, and Salad
Monday: Shrimp Pad Thai; Kabocha Squash
Tuesday: Stuffed Peppers; Parmesan-Baked Zucchini
Wednesday: Chicken Breasts Stuffed with Cream Cheese and Bacon; Noodles; Peas
Thursday: Caprese Salad with Fresh Mozzarella, Tomatoes, Capers and Balsamic Vinaigrette over Angel Hair Pasta
Friday: Baked Salmon, Israeli Couscous, and Green Beans
Saturday: Fish Tacos
Have a great week, everyone! – C. Ironing
Before I get too far, I have to confess that I strayed from last week’s menu plan because I found langostino. What is langostino? Well, it tastes remarkably like a lobster, but it’s actually a “squat lobster,” which is neither a lobster nor a prawn. Long John Silver’s, in 2006, marketed them as a lobster and got into a lot of hot water. (Yes, I was going for a sort of a pun, there.) At any rate, they are considerably lower-priced than lobster, and I think equally delicious. The ones I found (at ChoiceMart, Captain Cook) were of course frozen and from Chile. I had a sentimental moment because they were a favorite of my mother’s; something she loved to buy at the tiny fish market in Arcata. I am very sad that I didn’t buy all of the packages and freeze them . Anyway, I did stray from the menu plan, and made a to-do-for fettucine with the langostino, red peppers, and Portobello mushrooms . I’ll put a picture below.
I’m also including a photo of the most recent squash recipe that turned up in the HELCO bill. It was yummy.
So what’s on the menu, this week?
Sunday: Guava-Sriracha Meatballs, Rice, and Salad
Monday: Shrimp Pad Thai; Kabocha Squash
Tuesday: Stuffed Peppers; Parmesan-Baked Zucchini
Wednesday: Chicken Breasts Stuffed with Cream Cheese and Bacon; Noodles; Peas
Thursday: Caprese Salad with Fresh Mozzarella, Tomatoes, Capers and Balsamic Vinaigrette over Angel Hair Pasta
Friday: Baked Salmon, Israeli Couscous, and Green Beans
Saturday: Fish Tacos
Have a great week, everyone! – C. Ironing
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