Saturday, October 26, 2013

Our daily meal

One plate meal ~October~

Here are our daily one-plate dinner for the month. I do occasionally have leftovers, too. Leftovers are usually served once every two to three days.

Baked croquette, simmered zucchini, mushroom and soy beans, sauteed burdock and carrots, bamboo shoots with sesame, carrots graces, daikon greens and dried fish pilaf.

dried zucchini and dried shrimp buchimgae, corn buchimgae (Korean style pancakes), rice balls and veggies.

dried zucchini and scrambled egg gyoza, bamboo shoots, pepper, swiss chard with balsamic vinegar, steamed corn and rice with black rice.

broiled mackerel, simmered dried bamboo shoots, buttered brussels sprouts and carrots, flavored rice (daikon radish greens and sesame seeds), creamed pumpkin soup

Pasta with brussels sprouts, potato croquette, steamed corn, asparagus and tomatoes

Fried tofu with grated daikon radish, mashed pumpkin, steamed bean sprouts and greens, rice.

Egg plant parmesan, lobster tail fried rice, roasted veggies, steamed broccoli, apple marinated with tofu sauce, and bread.

baked crab cake, roasted squash, cauliflower and red pepper, simmered gluten and veggies, red beets, beets greens with miso, and rice. 


Leftover meal: Teriyaki deep fried tofu (seaweed, burdock, carrots, and onion), steamed cauliflower, won-ton soup (seaweed, aburage, and won-ton-pi), garlic butter shoyu fried rice

Pasta with homemade tomato sauce and broccoli, roasted squash and zucchini, bread

Deep fried tofu (carrots, burdock, onion, and seaweed) with grated daikon radish, swiss char with balsamic vinegar, steamed brussels sprouts, simmered pepper, sauteed burdock and carrots, asparagus marinated in sesame miso, rice

Pesto pasta and tomato pasta with sauteed dried zucchini, buttered brussels sprouts, kale salad

vegetarian mapo eggplant, baked kale chips, pumpkin and cream cheese salad, tomatoes and rice.

Leftover meal: Indian curry, dahl, apple with tofu sauce, simmered seaweed with soybeans,burdock, carrots. roasted vegetables, rice

 mushroom and tomato risotto, sauteed bok choy and lobster tails, spinach soup.

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