What have I been doing instead? Everything!
Friday, January 29, 2010
because it's Friday
What have I been doing instead? Everything!
Monday, January 18, 2010
meal plan monday
MONDAY
Breakfast: oatmeal, fruit
Lunch: soup, salad
Dinner: leftovers
TUESDAY
Breakfast: eggs, toast
Lunch: sandwiches, salad
Dinner: roast turkey breast, maple mashed sweet potatoes, roasted cauliflower
WEDNESDAY:
Breakfast: cream of wheat, fruit
Lunch: turkey sandwiches, salad
Dinner: chicken with fresh basil, brown rice, sautéed sugar snap peas
THURSDAY:
Breakfast: eggs, toast
Lunch: turkey noodle soup
Dinner: homemade pizza, spinach salad, baked apples
FRIDAY:
Breakfast: oatmeal
Lunch: soup, salad
Dinner: black beans, brown rice, red sauce
SATURDAY:
Breakfast: waffles
Lunch: leftovers
Dinner: lentil stew
SUNDAY:
Breakfast: eggs on toast
Lunch: soup, salad
Dinner: shrimp and lemongrass soup, Thai grapefruit salad
Extras:
Whole wheat bread, lemon ricotta cakes, cranberry orange muffins
Wednesday, January 13, 2010
play groups
The younger kids still want attention, so they played within eyesight, but the older kids just wanted to be left alone to do their own thing...signs of times to come, I guess. I took a picture of the total destruction that was left in the bedroom, but for some reason it came out too dark, so I won't post it. Needless to say, if you picture a sea of play food, doll clothes, cars, wooden train tracks, and tutus about 7 inches deep from wall to wall...that would sort of begin to scratch the surface.
I made a French Lemon Yogurt Cake and several people asked for the recipe, so here it is. I'm going to note that this is a mishmash of recipes based on what I had on hand and I actually didn't eat any yesterday so I have no idea what it actually tastes like. But, then entire cake was gone at the end of the morning, so it can't have been too bad. I'm guessing it's nice and lemony, and moist from the yogurt. I've made both of the inspiration recipes to the letter and they were both delicious with a cup of tea. Both called for syrup and icing...I basically combined them into one concoction. I did lick the spoon on that...yum.
French Lemon Yogurt Cake
adapted from Ina Garten's Barefoot Contessa Parties and Molly Wizenberg's A Homemade Life.
1 1/2 cups flour
2 T baking powder
2 T grated lemon zest
2/3 cup sugar
pinch of salt
3 eggs
3/4 cup plain yogurt (I used vanilla and it was fine)
1/4 cup olive oil (you could also use canola, but I didn't have any and the olive oil made the cake smell yummy)
1 cup confectioner's sugar, sifted
1/4 cup freshly squeezed lemon juice
1. Heat oven to 350 degrees F. Grease and flour an 8 1/2-by-4 1/4-by-2 1/2-inch loaf pan or a 9 inch cake pan, and line the bottom with parchment paper.
2. In a bowl, combine flour, baking powder, lemon zest, and salt. In another bowl, combine sugar, eggs, vanilla, and oil. Pour into dry ingredients, stir to combine. Pour batter into prepared pan, bake 30 minutes. Let cool in pan 15 minutes, then turn out onto a serving platter.
3. Combine confectioner's sugar and lemon juice in a small bowl and whisk until smooth. Spoon over warm cake. Cool completely before serving, or serve while still warm and gooey.
Monday, January 11, 2010
meal plan monday
MONDAY
Breakfast: eggs, toast, fruit
Lunch: vegetable and bean soup
Dinner: leftovers
TUESDAY
Breakfast: oatmeal
Lunch: sandwiches
Dinner: chicken breasts baked with green chilis and onions, Indian spiced cauliflower, basmati rice
WEDNESDAY:
Breakfast: cream of wheat
Lunch: soup, salad
Dinner: shrimp and pineapple curry, brown rice
THURSDAY:
Breakfast: eggs, toast
Lunch: turkey, apple, brie sandwiches
Dinner: tom kha soup
FRIDAY:
Breakfast: oatmeal
Lunch: soup, salad
Dinner: chickpea and roast pumpkin soup, grilled garlic bread
SATURDAY:
Breakfast: ebilskiver, fruit
Lunch: leftovers
Dinner: pasta with pancetta and peas, shaved fennel salad
SUNDAY:
Breakfast: eggs on toast
Lunch: soup, salad
Dinner: leftovers
Extras:
Orange quinoa muffins, granola bars, chocolate cupcakes
Sunday, January 10, 2010
heavenly soup
This soup is from Ed Fretwell Soup in Molly Wizenberg's A Homemade Life. Such a great book - half memoir, half cookbook. This recipe makes a TON of soup. We have lots in the fridge and freezer for when the need strikes. If you're not into having so much extra cut this in half. This would also work really well in the crockpot - just dump all of the ingredients in at once and cook on low for 8 to 10 hours. Molly calls for cooking the dried beans separately, but I think a few cans would do in a pinch (4 for a whole recipe).
Vegetable and White Bean Soup
Adapted from A Homemade Life by Molly Wizenberg
1 pound dried white beans
4 cloves garlic, peeled and smashed
3 large sage leaves
3 T olive oil
2 yellow onions, finely chopped
4 large carrots, finely chopped
3 stalks celery, finely chopped
4 small zucchini, halved lengthwise and cut into 1/4 inch thick half moons
4 cups vegetable stock
1 bunch Swiss chard, trimmed and chopped
1 small head green cabbage, finely shredded
1 28 ounce can diced tomatoes (I used Italian stewed and it turned out just fine)
1 T salt
Place beans in a Dutch oven and cover with cold water. Add garlic and sage, then bring the mixture to a boil. Reduce heat, simmer for about two hours. Add more water so that there is always at least an inch over the beans.
Meanwhile, heat oven over medium heat in a large (at least 8 quarts) pot. Add onions, carrots, and celery. Cook, stirring occasionally, until translucent, about 15 minutes. Add the rest of the ingredients, bring to a boil. Reduce heat and cover. Simmer for about 1 hour. It won't look like there is enough liquid at first, but keep faith. After about an hour, add the beans and any liquid. Simmer another 40 - 60 minutes. Remove sage leaves, add salt to taste, and serve. We topped ours with grated parmesean and of course Joel had to add some crushed red pepper flakes.
Heaven in a bowl!
If you're going to go the crockpot route, use the dried beans - they will hold up better than canned. Just throw them in dried and they'll cook with everything else.
Thursday, January 7, 2010
the best thing
Monday, January 4, 2010
meal plan monday
January 4- January 10
MONDAY
Breakfast: oatmeal
Lunch: burritos using leftover lentils and chicken
Dinner: sausages, apple compote, custard filled cornbread, vanilla scented oranges
TUESDAY
Breakfast: eggs and toast
Lunch: leftovers
Dinner: vegetable and bean soup, homemade bread
WEDNESDAY:
Breakfast: cream of wheat
Lunch: soup, salad
Dinner: ham, roasted green beans, sweet potatoes
THURSDAY:
Breakfast: oatmeal
Lunch: ham sandwiches, veggies
Dinner: frisee with poached eggs and ham, French bread
FRIDAY:
Breakfast: ham and cheese omelets
Lunch: leftovers
Dinner: split pea soup, red cabbage salad with lemon and pepper
SATURDAY:
Breakfast: yeast raised waffles, fruit salad
Lunch: leftovers
Dinner: pork and rice dumplings with yogurt sauce, curried chickpeas, salad
SUNDAY:
Breakfast: eggs on toast
Lunch: leftovers
Dinner: monte cristo sandwiches, salad
Extras:
Light whole wheat bread, cranberry crisp, apple oat muffins