Week of Jan. 27 - Feb. 2

Saturday:

• Leftovers! (that's what comes of cooking too much "comfort food")
  

Sunday:

• Simple Mung Dal Soup, Krishna, p. 45
  
• Shredded Cabbage with Green Peas, Krishna, p. 201
  
• Creamy Cashew Chutney, Krishna, p. 400
• Pita bread
  
  
• Carrie: The mung dal was nice but had a very subtle flavor, so I'm glad we paired it with some bolder flavors. The cabbage dish was great, as was the chutney. Pita bread worked okay, but a bit too soft and crumbly. I think a traditional Indian flat bread would have been better.
  

Monday:

• Taco night
  

Tuesday:

• Split Green Pea and Potato Soup, Classic Italian, p. 72
• Penne Pasta with Tomato Sauce III, Classic Italian, p. 95
  
  
• Carrie: The soup was fantastic! It turned out quite thick and we had to thin it a lot, but I really liked the flavor. And it was a great accompaniment to the pasta. We typically have pasta with a green, leafy vegetable, so it was nice to break out of that with pasta and soup!
  

Wednesday:

• Indian burgers
  
  
• Carrie: These were the last of a big batch Benjamin made way back on December 1. They've been a great "I don't want to go to the store, what do we have to eat in the freezer?" option.
  

Thursday:

• Veggie beer brats
• Spinach
• Carrie: I really like these Tofurky Beer Brats. I had mine with all the fixin's: sauerkraut, pickle relish, Dijon mustard, mayo, and ketchup - Yum!
  

Friday:

• Thai red curry
• Basmati rice
  
  
• Carrie: This was a yummy big mix of vegetables in a Thai red curry sauce - potatoes, eggplant, onions, carrots, tofu, and peas. And the rice turned out just right!