Tag Archives: cabbage

Monday, after the holiday

After a long weekend of glamping, and then Easter, I did not have the time or energy to grocery shop until Monday. So lunch was cleaning out the fridge: glazed carrots, sautéed chicken sausage, and Polish pasta (with sautéed cabbage and onions in a yogurt sauce).  

Dinner was asparagus quiche with little baked potatoes, no photo, though. But it’s an old favorite that screams Spring – and is best made when asparagus is less than a dollar a bunch. 🙂

Out of the box:

  • Cabbage

Tuesday, field trip

  Boring breakfast, but it can be pulled out of the freezer and made quickly. Eggs, Canadian bacon on a toasted English muffin with a side of orange wedges. 

Didn’t get a pic of the kids’ lunches this morning – too crazy getting everyone off on time. The girl has a field trip to the science museum and the Holocaust Museum today (so I needed to pack a disposable sack lunch, which messed with my menu plan) and the boy has choir practice this morning. She had the last sausage from last night (WHY do they come in packs of 5!?!?) in a roll from the freezer, a bag of freeze dried grapes, and a bag of lentil curls from Trader Joes. He had a bean and veggie burrito, pan fried for an almost chimichanga like experience; broccoli and the other half of my orange. 

I love burritos. You can clean out the fridge with a pack of tortillas and fill your freezer at the same time. This time, the last of the ginormous head of cabbage, a carrot, beans from the freezer, salsa, bell peppers from the freezer, and an onion went into the burritos. If I had had any meat, I could have shoved that in there, too. Now, we have a lunch/dinner plan B in the freezer. 🙂 

 Peanutty noodles with a BUNCH of veggies. And a blob of garlic chili sauce. Noodles are kind of like burritos: easy to clean out the veggie drawer by tossing them in the noodles. 

Out of the box:

  • Orange
  • Cabbage
  • Carrot
  • Sugar snap peas (all gone!)

Thursday, Spring Break

Happy St. Party’s Day!! Are you wearing your green? 

 We started the day by cooking breakfast on a can. This can. Kind of a warmup to an upcoming camping trip with the Troop, as well as something fun to do.  

 Turkey bacon 

 Toad in the hole. Yep, it gets hot enough to cook eggs.  

 And burn toast!

Lunch was out for sushi with grandma.   

Then our traditional St Patrick’s Day dinner: corned beef, cabbage, potatoes, carrots, and onions all cooked together all day long in the crockpot.  Ooh, and some homemade dilled cucumber pickles. 

 Brought out the nice dishes.  

 And the piece de resistance, soda bread. Crunchy with a sugar glaze, made with raisins instead of currants (because we like our teeth), and eminently suitable for soaking up anything that might be left on your plate. Just ask my daughter, she experimented with EVERYTHING. Including the spicy whole grain mustard. 

Out of the box:

  • Cabbage 

Tuesday, using freezer stock

But let’s start the day off right: 

 Gorgeous mixed berry, kale, and banana smoothie. Technically nothing came out of the box, since it all came out of the freezer.  

 Quesadillas from the freezer, carmelized cabbage, leftover corn cake, and taco pickles. 

I got to go out to Olive Garden with a friend.  For dinner, I pulled some beef stew out of the freezer, and livened it up with some freshly sautéed celery, leeks, and carrot. Mmmmmmmm. Good for a rainy evening. 

Out of the box:

  • Cabbage
  • Baby celery (last week’s, all gone!)
  • Baby leeks (last week’s, all gone!)
  • Carrot

Monday, trying to get back into a routine

Stupid cookie season. Throws off all of my routines. Well, at least mornings are still ingrained in me. The Girl toasted banana bread slices from the freezer while I made fresh arugula pesto.  

 Carrots were from the box, blueberries aren’t, but they add a nice purple color I don’t have in my lunchboxes often.  

 Mmmm, tilapia tacos with a heavy dose of chimichurri. Freshly made with cilantro from the box and parsley that wasn’t. And guacamole. Because guacamole. And sweet corn cake which was my son’s favorite part of the whole meal. 

Wait til he sees lunch tomorrow. 😉

Out of the box:

  • Arugula (all gone! Both week’s)
  • Carrots
  • Cilantro (all gone! Last week’s)
  • Cabbage (last week’s)
  • Bell pepper

Friday, crazy week almost over

Thursday was the day so crazy I didn’t even post.  

 Thursday’s breakfast. Boring, but serviceable.  

 For lunch the kids had baked polenta bites, baked green tomatoes, oranges and Remoulade sauce, on a bed of sautéed cabbage. 

Thursday dinner was greasy burger type because we were rushing from a cookie booth to a meeting I found out was canceled after I rushed to get there. 

  Friday breakfast was oatmeal with bananas and maple syrup. Lunch was cheesy potato pancakes (sorta, using leftover mashed veggies from earlier in the week), cabbage sautéed with apples, and chicken sausage (already gone).  
 Dinner was an interesting idea: ginger, chicken, rice, and spinach, all cooked together in a rice cooker with some chicken stock and coconut milk. It worked, unlike the polenta. The chicken was cooked all the way through, so that’s a win. But the recipe needs some adjusting. It doesn’t actually taste like anything except when you bite into a piece of ginger. 

Out of the box (Thursday and Friday):

  • Green tomatoes (all gone!)
  • Cabbage
  • Orange
  • Spinach (all gone!)

Thursday, mmmmmm kabocha

  I love this kabocha recipe. In fact, I don’t have another, because once I made this, I was satisfied that kabocha no nimono is the only way to cook kabocha. The squash simmers gently in dashi for a long time, and then more stuff is added to flavor the broth even more, and it just sits and soaks it up. It’s sweet, savory, yummy, and really nice with sock eye salmon, coconut rice, and sautéed cabbage. 
Out of the box:

  • Pepper
  • Cabbage (all gone!)
  • Kabocha (all gone!)