This Week’s Menu: No Turkeys Here

King Ranch Casserole
King Ranch Casserole

In years past this week’s menu would have been crowded with dishes celebrating all things turkey: roast turkey with all the sides, turkey divan casserole, turkey pot pie, hot turkey sandwiches, turkey soup and so forth. Just the thought of many of them makes my mouth water – I love turkey, and doubt I would have passed it up on Thursday.

But turkey on the menu will have to wait. There’ll be none of it for us this week other than Brett’s turkey dinner at the Hukilau Lanai. It will appear though when all the girls are here next month; in fact, I’m planning to make a full turkey dinner the day our last little bird, WenYu, arrives home. Meiling has been calling every week to ask what I’m going to fix when she’s home, and she has asked specifically for turkey and all the traditional leftover meals.

By the way, I haven’t roasted a turkey since we’ve been here on Kaua’i. It’s been too warm/hot, and the oven has to stay on for too long. These days I cheat by buying a roasted turkey breast from Costco. They’re delicious, and one provides us with at least five meals.

Turkey or not, once again we’ll be continuing to work on getting the freezer emptied, and using up what we have.

This week we’ll be having:

  • Tuesday (this evening): Pasta with pesto; grilled Italian sausages (vegan meatballs for me); grilled zucchini; garlic bread
  • Wednesday: Vegetable fried rice
  • Thursday: Thanksgiving dinner at the Hukilau Lanai
  • Friday: King Ranch casserole; salad (There are a zillion variations of the King Ranch casserole, but this one is pretty close to how I make it). I’m not sure yet what I’ll be having.
  • Saturday: Leftovers
  • Sunday: Tofu & broccoli in spicy peanut sauce; steamed rice. I use brown sugar or molasses instead of honey in the sauce, and don’t freeze my tofu – I boil the cubes for about 6-7 minutes, which helps them keep their shape.
  • Monday: Grilled chicken; vegetable lo mein, sautéed greens

I think I am finally ready to head back to the farmer’s market. We need carrots, peppers, limes, greens (kale & Swiss chard), cucumbers and bananas, and will pick up anything else that looks interesting and affordable.