Tag Archives: carrot

Tuesday, baking day

Breakfast was another spring favorite: strawberry and cream cheese sandwiches. Easy, fast, and takes advantage of the season. Lunch took advantage of leftovers: rice from last week, carrots and celery from the box, peas and meatballs from the freezer, and more sliced strawberries.  No photos of breakfast and lunch, but I do have photos of the rest of my morning’s work:
   Red Velvet brownies made with beet purée. So delicious. Super fudgey. Have to hide them.   

  And cornbread for tonight’s dinner: Red bean chili from WAO. The chili turned out so good, I had to modify my recipe to reflect what I used because that is how I want to make it every time from now on! 😉

So one problem I have with the WAO cookbook is that many of the recipes seem very similar. Two cups of beans with a can of diced tomatoes, bell pepper, onion, and garlic. With one spice, it’s “chili”; with a different one, “stew”. I like bigger differences in my recipes. I need to go through my recipe database and clean out recipes I don’t use, have never used, will never use. And tweak the ones I keep, like making the “chili” really chili, and the “stew” really stew. At least by my definitions. 😉

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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 

Wednesday, Spring Break

  No, Donna, you can’t have my blueberry muffin.  
 Or any of those muffins, either.  

 Mmmmmmm, this tasted a lot better than it sounded in the Wildly Affordable Organic Cookbook. Swiss Chard Frittata, with Parmesan and raisins (raisins?!? really?!? Yes, yes it’s actually awesome), and roasted veggies ( which is always tasty). 

 Nom, pizza with bubbly crust. And mustard greens, spring onions, garlic, and ricotta. Quite tasty, but mozzarella would have been better – but we ran out. 

Out of the box:

  • Mustard greens (all gone!)

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

Tuesday, stupid polenta

  Kids’ lunches. Looked yummy. The boy thought it was too tomatoey. Veggie pasta salad, cinnamon apples, and chicken sausage.  
 This took nearly two hours. I was lied to. I copied a recipe for polenta cooked in the rice cooker. It didn’t. I followed the instructions exactly, then opened the cooker and saw a big lake of chicken broth. I am hating life right now. So, do my usual polenta recipe, which takes about ten minutes to bring it up to boiling, then 20 to simmer. Should have done that in the first place. 

But take a look at that sauce. My one happy spot was when the Girl asked me if the leaves in it were just herbs (in a very suspicious tone). I said, “no, they’re  collards.” She said, “Oh, OK!” In a happy tone. How bizarre, huh? But collards are awesome simmered all day in a red sauce. Try it, you’ll love it. 😉

Out of the box:

  • Carrots
  • Celery
  • Broccoli
  • Bell pepper (last week’s)
  • Cherry tomato (all gone!)
  • Collards (all gone!)
  • Baby leeks

Monday, crazy week begins

If I make it out of this week with my sanity in tact, it will be a miracle. Cookie booth this afternoon, with a recruitment event right after, after running errands all day. Oh, and my husband is on a business trip this week, so it’s semi-single mom time. Le sigh.  

 At least the food is good. We ran out of almond milk this morning before my smoothie was made, so banana muffins from the freezer to the rescue.    The kids’ lunches: tzatziki made with cucumbers and dill from the box, falafel from the freezer, and couscous salad with cucumber, tomatoes, pepper, and carrots from the box.  

 Fast dinner to cook after crazy day: cilantro lime quinoa and black bean quesadillas. DD made the quinoa (just reheat from the freezer and add chopped cilantro and lime juice), while I whupped up the quesadillas. I cooked the black beans in the crockpot all day long, and they were perfect at 7:30 when I finally got to them. I made three extra quesadillas for the freezer. 

Out of the box:

  • Black beans (last week’s, all gone!)
  • Cilantro
  • Carrot
  • Pepper
  • Cucumber
  • Cherry tomatoes
  • Dill