On the menu for the next three nights:
- Mushroom soup
- Leftover sauteed chicken with vegetables
- Beef tenderloin steaks with mushroom gravy
- Some kind of vegetable, possibly broccoli
- Kielbasa sausage w/ cabbage
- Peas or carrots
I absolutely cannot wait to start cooking all of these! The mushroom soup recipe is from Julia Child's French cookbook; it was the simplest recipe I could find in the entire book. I love making soups. I wanted something easy, yet refined. It looks very very good and I hope it will turn out well.
The bruschetta recipe came from the dentist's office. I was flipping through an issue of La Cucina Italiana and at the very very back, in an ad for extra virgin olive oil, I found this wonderful little bruschetta recipe. It looked so easy and delicious that I just copied it down right then and there. This is why it's so important to carry a pen and paper with you everywhere! Only it might be wise to have something other than a tiny Post-it pad...I had to use three of them for this really short recipe.
The beef tenderloin steaks sound amazing. The same Cooking Light magazine that gave me the pretzel recipe also has a lot of entree recipes. I'm a sucker for good presentation, and the pictures that are in this magazine have had me drooling for around two years. So finally I get to make this delicious-looking dish! I will be posting pictures as the week goes by, and I'll try to do step-by-step if I remember. Ciao!