Not much on sale at Publix this week, and lots of meals from Mark Bittman’s The Food Matters Cook Book (TFMCB), but here are the meals…
- Pizza that we didn’t get around to making last week
- Frozen Sweet Potato and Gruyere Turnovers.
- Pasta with Pureed Red Beans and Shiitakes (TFMCB p. 214)–using baby portobellos and adding one leftover chicken and apple sausage.
- Lemony Zucchini Risotto (TFMCB p. 302)
- Crisp and Spicy Roasted Chickpeas with beef (TFMCB p. 410, also here).
- Chicken pot pie, based on something like this.
- BBQ meatballs and Creamed Spinach made with no Cream.
- 1 lbs ground beef, 1 chopped onion, 1/2 cup oatmeal, 1 egg, salt and pepper, 1 tsp sage, 1 tsp rosemary
- Form meatballs and brown in skillet. Add to crock pot with 1 jar BBQ sauce. Cook on low.
Update 1/23: While I can find no corroborating evidence online to link to, our calendar has Jan 23rd listed as National Meatloaf Day…so we’ve reworked the menu and today will be an old favorite: Cheesy Spinach Stuffed Meatloaf.
We love pumpkin, and are always looking for new ways to incorporate it into meals. We make pumpkin pancakes and muffins a fair bit, but this morning I wanted to use some of the abundance of eggs that we have…
I found this recipe for pumpkin omelets. They were really good. We tripled the recipe for the 4 of us and made a few small modifications:
- 6 eggs
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- 2 tsp real maple syrup
- 1.5 tsp cinnamon
- 1/2 tsp ground ginger
- 3 Tbs caramel syrup
- 3 oz cream cheese
Mix all but the cream cheese together and when firm add the cream cheese in small chunks, fold remove from heat and cover. Let set for a couple of minutes.
As mentioned in the weekly recipe post, the Sept 2010 issue of Real Simple has a version of these turnovers that is basically 4 times everything. They freeze really well–just freeze uncooked and pop in the oven frozen for 30-35 min at 400˚–and make an easy weeknight meal once they are made.
Whole wheat pie crust: Makes 8 crusts (yes it’s a lot, but remember this makes 4 meals!): mix 4 cups white flour, 4 cups whole wheat flour, 1-2 tsp salt. Cut in 1 cup butter and 1 1/3 cup vegetable shortening. Add about 1 1/2 cups ice cold water with a bit of lemon and mix. You will probably need another 1/4 to 1/2 cup of water to get the right consistency.
We use smoked gruyere which adds a lot to the flavor! I like to cook the grated sweet potatoes a little bit, so add that along with the Swiss chard.
This week’s meals: a couple more from The Food Matters Cook Book…and a few other things from around the web. Finish it off with a couple old favorites.
- Teriyaki noodles with asparagus and chicken (TFMCB).
- Chipotle quinoa with corn and black beans (and a bit of steak) (TFMCB)
- Sweet and sour pork–something we made last week reminded the kids about this and they’ve been asking for it. Adding a bag of stir fry veggies to bump up the veggie content.
- Sausage and spinach quiche.
- Homemade pizza
- Grilled sausages with broccoli on the side.
- Sweet Potato and Gruyere turnovers: the Sept 2010 issue of Real Simple scaled this up for a meal swap. We make it and freeze. You get four amazingly delicious meals ready to throw in the oven and eat–freezer to table in 45 minutes! A bit expensive with all the Swiss chard and gruyere, but SO worth it! We make our own whole wheat pie crust: for 8 crusts (yes it’s a lot, but remember this makes 4 meals!): mix 4 cups white flour, 4 cups whole wheat flour, 1-2 tsp salt. Cut in 1 cup butter and 1 1/3 cup vegetable shortening. Add about 1 1/2 cups ice cold water with a bit of lemon and mix. You will probably need another 1/4 to 1/2 cup of water to get the right consistency.
Still trying to catch up on posts…especially where I have some photos. Last weekend, I made the blueberry souffle from the Yumology blog. One of the reasons I started this log was for recipes like this…I run across is online on a weekend morning trying to figure out what to make for breakfast, and make it. Trying to keep track of the successes and failures has been difficult.
Part of our challenge is modifying recipes to fit out no peanut, tree nut, fish diet since Kid 1 has life threatening allergies to these. The original recipe on Yumology had almonds and almond paste. I substituted sun butter (sunflower seeds) for the almond paste…ended up being a bit of an odd flavor, maybe use a bit less than called for next time.
But something else happened and it took about twice as long as the recipe called for to cook. I am not sure if there was more water in the berries or what, but it was a bit soupy.
That aside, it was a delicious breakfast treat!
This was last night’s meal. We make the Mostly Whole Wheat Baguettes from TFMCB Sunday night. It ended up being a bit on the heavy side, but still worked alright for the paninis.
Based on a sandwich that we love from a local restaurant, we put sliced apples, brie and ham in them!
The brie melts and starts dripping out the sides, the apples add a bit of sweetness…a great combination!
Add in some broccoli for veggies and it was a really nice meal. Lunch leftovers were a treat too!
From Mark Bittman’s Food Matters Cook Book: Pasta with smashed peas, prosciutto and scallions.
This was really good. The smashed peas made a great sauce and the proscuitto added flavor. We used whole grain pasta.
It was also quick to make!
We made the Campfire casserole from Leanne Ely’s Saving Dinner on Sunday. Yummy, though either increase the filling or make less cornbread topping. Lots of yummy leftovers!
The Chicken Bulgar Skillet from Taste of Home was really good.
Last night we made the Lemony-Chicken with Potatoes and Beans from Dinner a Love Story.
We had some purple potatoes left from another night and used those. Mom and Dad say the only problem with the recipe is that we didn’t have any leftovers! Kids thought the veggies were too lemony. Can’t please everyone…Maybe next time only put lemon slices in half of the dish and give the kids veggies from the other half.