What We At This Week: Week 8
Sunday - Turkey Sweet Potato Chili
This recipe is very similar to mine--or it would be if I had a recipe, and didn't just eyeball it most of the time. I add minced garlic with the onion, double the tomatoes, skip the chicken broth, and use a few more cans of beans. I also add two bay leaves with the rest of the seasonings.
Monday - Pizza (Lunch) and Skillet Beef & Lentils (Dinner)
We typically eat leftovers for lunch, but Monday's sunshine and fresh spring breezes made me want to do something a little extra fun. So I used this 5 minute pizza dough as a base for sauce, cheese, a little browned ground beef, and onions, peppers, and zucchini that had been lightly sauteed beforehand.
Tuesday - Thai Yellow Curry and Stir-Fried Baby Bok Choy
I blogged the curry recipe here, and followed this one for the bok choy. I used a mix of regular soy sauce and oyster sauce and did not add any additional salt. Next time I will probably add a pinch of sugar to the sauce as well.
Wednesday - Pasta with Meat Sauce
I described this in week 4.
Thursday - Ground Beef & Cabbage Stir Fry
I linked this recipe in week 6.
Friday - Honey Lime Chicken Enchiladas
Another blogger has saved me the trouble of typing this one up. :) I use whole milk in place of heavy cream. I served it with brown rice and steamed green beans.
Saturday - Grilled Burgers and Balsamic Zucchni
While most people can applesauce in the fall, we grow a modern apple variety that keeps well all winter long in Styrofoam coolers in our garage, and actually becomes sweeter and more flavorful after some time in cold storage. We have enjoyed our apples as snacks and in our oatmeal for the past few months, but as the weather is starting to warm up we're soon going to lose our cold storage and our ability to keep the apples fresh. So my husband spent all day on Saturday turning many of our remaining apples into apple sauce, apple butter, and apple jelly. The kids enjoyed taking turns helping to process the apples through the Squeezo, but I enjoy neither the repetitive nature nor the stickiness of the canning process, so I spent the day grocery shopping, working on homeschool quarterly reports, deep cleaning and reorganizing our closet, and shuttling some donations to a nearby thrift store. Grilling our dinner enabled me to mostly stay out of my husband's way in the kitchen, but we both agreed that in future years, if there's ever a night to order in some pizza or take-out, canning day is it.
This zucchini recipe is a good one to have on hand for summer abundance.
This recipe is very similar to mine--or it would be if I had a recipe, and didn't just eyeball it most of the time. I add minced garlic with the onion, double the tomatoes, skip the chicken broth, and use a few more cans of beans. I also add two bay leaves with the rest of the seasonings.
Monday - Pizza (Lunch) and Skillet Beef & Lentils (Dinner)
We typically eat leftovers for lunch, but Monday's sunshine and fresh spring breezes made me want to do something a little extra fun. So I used this 5 minute pizza dough as a base for sauce, cheese, a little browned ground beef, and onions, peppers, and zucchini that had been lightly sauteed beforehand.
For dinner I made Skillet Beef and Lentils from More With Less and served it with steamed broccoli. This has the consistency of a stew or porridge and can be eaten as is, served over additional rice, and/or with bread.
Bring 1 quart water to boil in saucepan. Add:
1 1/2 c.lentils, rinsed
Cook 20 minutes. Drain, reserving liquid. In deep skillet, saute:
2 T. margarine or butter
2 medium onions, chopped
1 clove garlic, minced
Stir in:
1 pound ground beef
Brown well. Dissolve in 2 1/2 c. reserved liquid:
2 beef bouillon cubes
Add liquid to meat mixture; cover and simmer 10 minutes. Stir in:
reserved lentils
2 T. long-grain rice (I often double this, and add a little more liquid if necessary)
1 tsp. sugar
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. pepper
Bring to boil, reduce heat, cover, and simmer 30 minutes, or until lentils and rice are tender and liquid is absorbed (add more liquid if necessary). Check seasoning and stir in:
1 T. cider vinegar
Top with parsley sprinkle.
Tuesday - Thai Yellow Curry and Stir-Fried Baby Bok Choy
I blogged the curry recipe here, and followed this one for the bok choy. I used a mix of regular soy sauce and oyster sauce and did not add any additional salt. Next time I will probably add a pinch of sugar to the sauce as well.
Wednesday - Pasta with Meat Sauce
I described this in week 4.
Thursday - Ground Beef & Cabbage Stir Fry
I linked this recipe in week 6.
Friday - Honey Lime Chicken Enchiladas
Another blogger has saved me the trouble of typing this one up. :) I use whole milk in place of heavy cream. I served it with brown rice and steamed green beans.
Saturday - Grilled Burgers and Balsamic Zucchni
While most people can applesauce in the fall, we grow a modern apple variety that keeps well all winter long in Styrofoam coolers in our garage, and actually becomes sweeter and more flavorful after some time in cold storage. We have enjoyed our apples as snacks and in our oatmeal for the past few months, but as the weather is starting to warm up we're soon going to lose our cold storage and our ability to keep the apples fresh. So my husband spent all day on Saturday turning many of our remaining apples into apple sauce, apple butter, and apple jelly. The kids enjoyed taking turns helping to process the apples through the Squeezo, but I enjoy neither the repetitive nature nor the stickiness of the canning process, so I spent the day grocery shopping, working on homeschool quarterly reports, deep cleaning and reorganizing our closet, and shuttling some donations to a nearby thrift store. Grilling our dinner enabled me to mostly stay out of my husband's way in the kitchen, but we both agreed that in future years, if there's ever a night to order in some pizza or take-out, canning day is it.
This zucchini recipe is a good one to have on hand for summer abundance.
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