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Weekly Menus: May 11

Posted Aug 24 2008 4:50pm
Our menu this week comes mostly from How to Cook Everything Vegetarian by Mark Bittman. Recently, he's inspired me to cook my own beans instead of buying canned. I never realized how easy it is. With a 12-hr soak, the beans are usually cooked in less than an hour. I plan to use them in a few meals and freeze the rest. For the price of two cans of Progresso chickpeas (about $2.50), I get 2 lbs of cooked beans, or over nine cups. And their taste is immeasurably better than canned.



Tips for cooking dried beans: When cooking your own beans, add 5 inches or so of kombu to make the beans easier to digest. Don't add salt until the beans start to become tender.



Our Mother's Day meal--sushi bowls--consists of brown rice topped with pickles (in the small bowl), Japanese omelets, braised veggies, and avocado. Mmm! What more could a first-time mom want? I've included the recipe for spicy 2-hour pickles. Don't be too scared by the amount of sriracha called for--my palate doesn't tolerate very hot chiles, but I don't have a problem with these.



The Gluten-Free Menu Swap is being hosted by Faking It Gluten-Free Style this week so head on over there to check out what other GF bloggers are eating.



Question of the Week:

What do you do when you're invited to a wedding (or similar event)?

Take your own food? Call the restaurant ahead of time? Talk to the caterer?



Sunday: sushi bowls with Japanese egg crepes, pickled daikon (see recipe below), and braised carrots and parsnips



Monday: stewed chickpeas in their own broth with tahini and bread crumbs, kale



Tuesday: chicken soup, yet-t0-be-determined veggie



Wednesday: chickpea redux



Thursday: Dinner at my in-laws'



Friday: my cousin's rehearsal dinner



Saturday: my cousin's wedding



Spicy Quick-Pickled Daikon (a variation on Bittman's Asian-Style Quick Pickles)



1.5 lb. daikon sliced into quarter circles

1 tbsp. salt

2 tbsp. dark sesame oil

1 tsp. sugar

2 tbsp. soy sauce

3-4 tbsp. chili-garlic sauce (sriracha)



Place the daikon in a colander. Sprinkle the salt over it and rub it around with your hands. Put a plate over the salted daikon (still in the colander and in the sink or over a plate to catch the liquid) and a weight on the plate (I use my iron tea pot). Let it sit for 30 min. Mix the rest of the ingredients together. Put the daikon in a bowl and pour the chili sauce over it. Let it still for at least one hour before eating.





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