Menu Mondays, posted on Tuesday lol

I am striving for organization and a great way to do this is having a weekly family menu. I have found this helps me save time as well as needig only one grocery run per week. I also love to share the recipes and meal ideas and the family is informed of what they will eat this week. By the way, I was supposed to post this on Menu Monday but somehow the posting did not "post"...

Monday
Breakfast: Power Oatmeal (Steel cut oats with raisins, apples and walnuts)
Lunch: Potatoes with vegetarian Gratin
Dinner: Vegetable Congee

Tuesday
Breakfast: Fruit Salad w yogurt and granola topping
Lunch: Tabbouleh on Spinach Salad
Dinner: Matzoh Ball Soup

Wednesday:
Breakfast: Banana Pancakes
Lunch: Grilled Eggplant and assorted vegetables
Dinner: Cincinnati vegetarian chili served five ways (five toppings)

Thursday:
Breakfast: Five grains cheese "grits"
Lunch: "gazpacho" salad
Dinner: Crispy Black Bean Cakkes with Avocado Relish. Side of random greens

Friday: (latin day)
Breakfast: Cheese toast (Ibiza Style)
Lunch: Peanut butter banana any way you like it (on sandwich or with crackers)
Dinner: Locrio de salchichon (vegetariano) con tostones (courtesy of Goya)

Saturday:
Breakfast: same as every saturday potatoes and eggs Mom's concoction
Lunch: Tom Kha soup
Dinner: risotto or paella (depending on how it comes out lol)

Sunday
Breakfast: Bloody mary for mom. cereal for everyone else
Lunch: congee
Dinner: 40 clove garlic "chicken" (TVP hehehehehe)

Hey Fam: if anyone has any suggestions or wants any changes let me know by today before dinner! remember you can always get any other sides you prefer!

Love you lots,

MOM

Crispy Black Bean Cakes with Avocado Relish

These pan-fried cakes are crispy on the outside (thanks to a thin coating of bread crumbs) and creamy in the center. They make an excellent vegetarian meal, especially alongside a green salad.

2 tablespoons vegetable oil, plus more for frying
1 small onion, cut into 1/4-inch dice
1 large garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
Two 15-ounce cans black beans, drained
1 1/4 cups plain dry bread crumbs
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
2 large eggs, beaten
Sour cream, avocado, scallions and lime wedges, for serving

In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.

Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.

In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.