Sunday, June 10, 2012

Menu June 11 to 15

Summer is upon us, and it is time for BBQs and relaxation. Suppermoms will be on hiatus from menu planning for the warm months. We will still be posting tips and great summer recipes, however, we are subscribing to the idea of "easy living" and cooking according to the weather report for the upcoming week over the summer months. We will begin posting menus again in September when the time to hibernate comes back around.

SO, for this week, what we have decided to do is a "Suppermoms - That was Yummy!" It is a chance to try some of the recipes we have already done. Hope you enjoy. Happy eating!

Monday ~ Mega Life Salad (sort of)

Erika's variation on the Fresh Mega Life Salad and my son's favourite, Avocado Sandwiches (optional)
The original salad has marinated tofu and steamed spinach and a bunch of sprouts that St. John's grocery stores rarely carry and when they do they are often icky so she adapted this recipe to make it simpler and it uses easier to get ingredients.  This is a main course salad so assume 4 cups of greens per adult person. Judge for yourself how much your kids will eat.

Erika included the avocado sandwich as an option for kids who turn up their nose at the salad.

1/4 cup water
1/4 cup cider vinegar
1/4 tsp sugar
1 tsp lemon juice
2 tsp sea salt
3/4 tsp pepper
3/4 tsp tamari
1/4 tsp mustard powder
1 clove garlic
1 cup sunflower oil

 (The original recipe calls for part flax oil, but it was also fantastic with just sunflower oil.)

Mix all the ingredients in a blender except the oil and then add oil in a thin stream until emulsified. This will make a lot of dressing which is good because you will want more and can use it for side salads or lunches.

Toss mixed lettuce greens with salad dressing.
Thinly slice English cucumber and lay on salad
Slice the avocado in thin wedges and place on salad
Put matchstick or grated carrots on top
Add grated raw beet
Garnish with a handful (or more) of sunflower seeds.

For the Avocado sandwich:
Your kid's favourite bread - toasted or not.
Avocado mashed with mayo and spread on the bread.

Now, if you want to be sneaky you can use a food processor and put some peas or edamame or spinach into the avocado before spreading. Or, if your kid will eat other vegetables like lettuce and tomatoes you can really make this sandwich sing.

Tuesday: Lemon Pasta with Shrimp

This pasta is so quick and easy - perfect for a weeknight. I chop the shrimp up in my kid's portions so they don't notice they are eating them, but if you think you will be caught, just leave the shrimp out, or make the pasta with some cooked sliced chicken.

1 package of whole grain spaghetti, cooked
1 package of cooked frozen shrimp (about a cup and a half to 2 cups)
6 tbsp olive oil
2 cups sugar snap peas, cut into bite-size pieces
2 cloves of garlic, thinly sliced
1 lemon
salt and pepper to taste
Parmesan Cheese

Prepare spaghetti as described on package. Set aside.

Thaw Shrimp and peel (if necessary), set aside.

Heat oil in a large non-stick frying pan.
Saute garlic for approximately 1 minute, add sugar snap peas and shrimp and Saute for approximately 1 more minute. Add spaghetti and toss.

Cut lemon in half and squeeze juice from both sides into pasta. toss again. Add salt and pepper to taste. Sprinkle with Parmesan cheese and serve.

Wednesday: Carrot Soup with Orange and Ginger (from all

1 tbsp canola oil
1 onions, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2 1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% [optional]
salt to taste
ground pepper to taste

Prepare the vegetables: chop them coarsely.

In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.

Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Thursday: Maple Glazed Salmon with Green Beans and Rice

Salmon Fillets (2-4 depending on size of family)
Cooking Spray (such as Pam)
Ginger Root (1 Tbsp)
Clove of garlic, (1, minced)
100 % Pure Maple Syrup, (1/4 Cup)
President's Choice Memories of Thailand Fiery Chili Pepper Sauce, (1 Tbsp)
Frozen Green Beans, French Cut, 3 Cups
Unsalted Butter (1 Tbsp)
Slivered Almonds (1 Cup)

Prepare rice as described on package.

Spray a non-stick frying pan with cooking oil spray and heat over medium heat. Cook ginger and garlic for 3 to 5 minutes, stirring. Remove pan from heat. Stir in maple syrup and Thai sauce.

Preheat broiler. Line baking sheet with foil and spray with cooking spray. Place fillets on prepared baking sheet and divide sauce among them, brushing over top and sides. Broil salmon for 10 minutes per inch or until it flakes easily with a fork.

While salmon is in oven, steam the frozen green beans for approximately five minutes. Remove. Melt butter in a frying pan. Add almonds, and toss green beans in butter and almonds.

To serve, place rice on plate, green beans on top and then fillet on top of that with a drizzle of sauce.

Tip - for kids I flake fish, and mix it all together.

Friday: Naan Bread Pizzas

Easiest pizza crusts ever! Erika's favourite version is to toss grape tomatoes in herbes de Provence and broil until they pop, then crush with the back of a spoon for a pizza sauce. Add some caramelized onion, fresh basil, pitted kalamata olives, and goat cheese, bocconcini or feta on to store bought Naan bread. Bake it until everything is warm and melted in the oven. But that's a grown up version, for kids you need to pick what suits your child's tastes. Buy canned pizza sauce, mozzarella, and pepperoni and have a very straightforward version, or ask your kid what they want and then let them help you make the grocery list.

Some other ideas: store bought basil or sundried pesto, peppers and steak, prosciutto and camembert with Portobello mushrooms and onion. (Fry toppings up first.)

Put the oven on 450 to 475 and put the Naan bread in by itself first to crisp it up before putting the toppings on.


  1. Hello Ladies - when will you be starting up your posts again for Fall? Anxiously awaiting ;-)

    1. Sorry we never got back on track, life got in our way, but I am posting recipes and ideas to our facebook page and hope to come back to the blog someday!


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