Weekly Menu

by Josée

The days are getting shorer. It’s cold and rainy. The trees are yellow, red, orange and green… well the coniferous ones are green at least. Fall is here. Goodbye summer, lovely summer…

Day 1: Morrocan carrot soup and homemade bread.
Day 2: Chickpea curry served over basmati rice. Family Meals: Creating Traditions in the Kitchen p. 249.
Day 3: Lapin au vin served over homemade pasta.
Day 4: Beef and bean burritos served with salsa and sour cream. *Freeze extras for lunches.
Day 5: Vegetable deep dish pizzas.
Day 6: Pulled pork on homemade buns.

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1 comment

Jeremie October 1, 2010 - 4:50 am

Josee was asking me how many dry beans she would need so I figured I would put my math skills to the test!

To sustitute dry pinto beans for the cans in the burrito recipe:

One 15 ounce can (drained) = 1-2/3 cups cooked beans
1 cup dried beans = 3 cups of cooked beans

So, for one recipe you need:
3×15 ounce cans
= 5 cups cooked beans
= 1-2/3 cups dried beans

If you're doubling it you will need 3-1/3 cups of dried beans!


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