Menu Plan Monday #2

For some reason I'm having trouble coming up with the menu for this week. Probably because it's starting to feel like fall outside and I want warm comfort food. I usually enjoy trying new recipes, and this week is no exception, I've found a couple that are new to me, and some where I'm going to wing-it and see how it turns out.

Monday: Snacking Tofu (from TinySkillet) & soba noodle stir fry (simple - soba noodles & whatever veggies I have on-hand to add to stir fry)

Tuesday: Beef Stroganoff Stew - this one I'm putting together based on a yummy stew we had at a local restaurant last winter. I had completely forgotten about it until this morning. If it turns out I'll post my recipe later in the week.

Wednesday: State Fair food - planning to go to the Fair this evening and enjoy some of the great food they have there.

Thursday: Almond Crusted Chicken & fettuccine alfredo & stuffed zucchini

Friday: TBD - we usually eat out on Friday night

Saturday: 5Fix Fresh Pea Ravioli & herb crusted salmon

Sunday: Leftovers

This post is linked to Menu Plan Monday at Organizing Junkie. Check out the hundreds of other menus posted.

Hoe Cakes

Tonight I made hoe cakes for the first time. My husband has been asking me to make them for the (in August) 13 years we've been married. The recipe came from his great grandmother in Philippi, WV. You serve the hoe cakes under roast or stew with gravy (didn't get a picture of that part).

Hoe Cakes
1 cup + 2 Tbsp yellow cornmeal
1/2 cup a.p. Flour
3 Tbsp sugar
1/2 tsp each of baking powder, baking soda, & salt
1 cup buttermilk
1 egg, lightly beaten
4-5 Tbsp milk
2 Tbsp oil

Mix together dry ingredients. In a small bowl combine wet ingredients. Make a well in the center of he dry ingredients and pour in liquids. Stir to form smooth batter. Drop scan 1/4 cup batter onto hot greased griddle. Flip after bubbles appear and brown other side. Serve under roast or stew with gravy.

Can also be served for breakfast with butter & syrup.

Cooked cakes can be frozen.