Menu for the week

Having had a full social calender this weekend, I didn’t have a whole lot of time to think about the menu for this week.  I had even less time to shop.  So, what I have is what I know how to make and no experimenting with new recipes.

1.  Balsamic Chicken with rice and sauteed spinach

2.  Fried tofu, Pa Jun (Korean Style Pancakes) and Sesame Broccoli with Korean rice

3.  Turkey Tacos with fresh salsa

4.  Broiled salmon topped with roasted red peppers with pasta alio e olio

Fortunately Soso will eat all of this, except may be the roasted peppers.  One never knows as her palate is always evolving.  I can always cut up some cucs or carrots for her in a pinch.

I was also fortunate that yesterday was my SIL’s turn to cook dinner!  I was so tired from the ski trip on Sunday that I think I would have just ordered out.  Instead we ate yummy Shrimp Creole.  My SIL has really been enjoying cooking for a really simple Rachel Ray book we got for her for Christmas.

Pa Jun – Korean Scallion Pancakes

Dipping  Sauce

3 tbsp soy sauce
2 tsp rice vinegar
1 tbsp sesame seeds, toasted
1/4 tsp sesame oil
1/4 tsp dried hot red pepper flakes (can leave out)

Pancakes

Ingredients:

  • 2 cups all purpose flour
  • 1/4 cup potato or rice flour
  • 2 cups cold water
  • 1 large egg beaten
  • 1 tbsp vegetable oil
  • 1 bunch scallion sliced diagonally in 2 inch pieces
  • 1 carrot julienned
  • 1 small sweet onion (Vidalia) or 1/2 medium onion sliced
  • 1 small squash (preferably gray squash) julienned or cut into matchsticks
  • 1 tsp salt

Directions:

  • Combine in a large bowl the all purpose flour, potato flour, egg, oil, salt and water. Mix until the batter is smooth. Stir in the vegetables. The batter should be a little runnier than American pancake batter. If not, add a little more water.
  • Heat a frying or saute pan in medium heat and coat with vegetable oil. Ladle in some batter and spread into thin circle. You can make it as large as the pan or make smaller pancakes. Cook until the bottom is brown and crisp, flip and cook the other side the same. Repeat with remaining batter.
  • Drain the finished pancakes on paper towels. Cut large pancakes into triangles and serve with dipping sauce.
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