This Week's "Menu"

Sooooo, when I said last week that I would soon be doing without a formal meal plan to use up the food I've already got stored around here I honestly didn't think it would be the following week.

But such is life I guess!

It's no secret that despite the relatively small stomachs around here that I cook Big.  I like big meals.  I like knowing that everyone can eat their fill.  And I like leftovers.  But know that for every Big Meal you've seen in the past few months on my meal plans, more often than not at least half to two-thirds of that dish was stuck in the freezer.  It's really an awesome way to stock up!

However at some point I need to seriously use up what's in there.  And when I went to find room for the lasagnas I just made up, it became seriously obvious that I need to clean things out before I can keep adding.

At a glance I know that I have half a dozen meatloaf muffins hiding in the kitchen freezer.  They're right next to the bag of meatballs and the carton of bacon sauce.  From our deep freezer, I already pulled out a container of black bean quesadilla filling to thaw, and noticed a few things of potato soup tucked away that need to be eaten soon.  I also seriously need to pull out the two turkey carcasses and make some stock to use for soups and whatnot this winter.  That will free up lots of space!

And this is just what I have cold.  I'm quite proud of how well-stocked I keep my pantry and know that I could whip up just about anything at a moment's notice.  Between the giant tubs of various pastas, cans of beans, several varieties of grains (regular rice, basmati rice, arborio rice, quinoa,...), vinegars, ready-made sauces, ...dinner really doesn't have to involve a frantic run to the store.  In fact, I'm already thinking some Chicken Biryani would be quite yummy this week.

So yeah...because I have other recipes I'm dying to make up and add to my freezer, I need to make some space first.  And this is the week to do it!  Wish me luck as I attempt to take on this week without a plan...I just might need it. ;)

This Week's Menu

We are fast-approaching a week where I might have to NOT make a meal plan.  Instead I'll force myself to cook entirely from my pantry and freezer.  I have so much food in this house...

But this is not That Week!  This week I have a plan.  YAY!!!  I'm always so much happier with a plan...

• Thursday:   Cheddar-Broccoli Soup and artisan bread

• Friday: You guessed it!

• Saturday: It's time for my annual Lasagna Day!  Since we don't eat lasagna every week, or even every month, I've found that if I spend one day making four half-pans of it that we're pretty much set for the year.  I'll pair this with some tossed salad and garlic bread

• Sunday: Honey Baked Chicken, rice, and CSA veggie

• Monday: Tacos

• Tuesday: Freezer Find

• Wednesday: Chicken Enchiladas, rice, and steamed corn

Happy planning!!

Roasted Vegetable Pasta Bake

So how many successful, tasty dishes does it take before I have to admit that I like something?  Because I'm still not willing to say that I like zucchini.  In fact, just the thought of doing so makes me want to gag.

But *sigh* it's happened again.  I found yet another recipe that incorporates this vegetable that I detest so much in such a gloriously wondrous way that I can't stop myself from having seconds.

Or thirds.

Or fourths.  Please don't judge.

Roasted Vegetable Pasta Bake
Recipe from Kristen Nelsen
Prep time:  10-15 minutes   Marinating time: 15 minutes to 2-3 hours   Cook time: 50 minutes

1 lb short-cut pasta, cooked to just under al dente
1 zucchini, chopped
1/2 red onion, diced
1 container sliced Baby Bella mushrooms
1 1/2 tbsp Italian seasoning
1 tbsp salt
2-4 tbsp extra-virgin olive oil
1/3 cup red wine
1 (24oz) jar marinara sauce
1/4 cup grated or shredded asiago
1/4 cup Parmesan
Shredded mozzarella

1.  Place all the chopped and sliced vegetables in a large, resealable bag.  Add the Italian seasoning, salt, oil, and red wine.  Seal the bag and smush around to coat everything.  Refrigerate at least 15 minutes, or up to 2-3 hours in the fridge if you have the time.

There is no way this combo could go wrong.

2.  Preheat the oven to 400 and line a baking sheet with parchment paper.  Dump the contents of the bag onto the prepared baking sheet and spread out in an even layer.  Roast for about 20 minutes.  Reduce oven temp to 350 if you're going to bake the casserole right away.

I kid you not, this smells like PIZZA as it roasts.  *drooooool*

3.  In a large bowl, combine the roasted vegetables, cooked pasta, marinara sauce, asiago, and mozzarella.  Spread this mixture into a greased 9x13 baking pan and top with Parmesan.  Bake at 350 for about 30 minutes.

You bet I halved this and stuck one in the freezer for later!

What I seriously love about this recipe is it's versatility.  You can use whatever vegetables you want, whatever seasonings for roasting, whatever cheeses you like, fresh herbs if you have them.....the options just keep going!  When my friend made this for lunch at a play date, she used sliced zucchini and squash, plus a few other veggies, and my brain went to it's usual, horrified "but I hate zucchini/squash" place.  But then I smelled it baking, and I was intrigued.  And then I tasted it, and I was shocked.  And then I couldn't stop myself from getting a second helping that I inhaled just as quickly as the first one.

Something truly magical happens when you roast vegetables; all those flavors get concentrated and sweeter.  But when you first soak them in something as delicious as wine and seasonings, well...can you see how I fell in love with this one?

And yes, this is totally Freezer Friendly!!  So feel free to split this in half, like I did, or double it since it doesn't take any more time to make twice as much.

This Week's Menu

I said I'd have my meal plan ready for you, and here it is!

I like to keep my promises. :)

• Thursday:   Leftovers

• Friday: You guessed it!

• Saturday: "Roasted" chicken, and New Recipe! Cheesy Zucchini Rice.

• Sunday: New Recipe! Pineapple-marinated flank steak, some kind of a potato, and some CSA veggies (spinach salad perhaps?)

• Monday: Spaghetti with mushrooms & herbs, tossed salad

• Tuesday: New Recipe! Lemon chicken soup and fresh bread

• Wednesday: Gavin requested pancakes.  I suppose I can indulge my boy :)

Happy planning!!

CSA Week 9

Been wondering what I've been playing around with the last few days?  Here's our latest CSA haul!

And yes, it's a little smaller than previous weeks.  We put a few more things in the swap box this time for a more manageable amount of veggies.

For Week 9 we have:

• Potatoes
• Onions
• Tomatoes
• Winter Squash
• Peppers
• Beans
• Spinach
• Parsley
• Kale
• Eggs

We are supporting LOTFOTL Farm by purchasing a Seesaw Share, plus a dozen eggs.  This means we will get a box of produce and a dozen eggs every other week. To learn more about CSA's and how to participate, visit www.localharvest.org/csa/ 

This Week's Menu

I'm just going to admit the obvious and outright state something that you've probably already noticed.

My recipe posts are just going to be sporadic for a while.

It's not that I'm not cooking (come on, you should know that much about me by now right?!), and it's not that I'm not finding some really amazing recipes.  I seriously do have almost a dozen recipe posts started that I just cannot WAIT to share with you!  But that's the problem, I have to wait.  I'm a stay-at-home mom to two adorable, active, entertaining, and exasperating little boys.  I have new, budding friendships to nurture and old, stable ones to continue.  I have a daily yoga commitment for my mental and emotional health.  I started a crochet business in the Spring that is happily growing.  And somewhere around here I have my beloved husband who I really do love spending time with. ;)

So yeah, my life is wonderfully, blessedly FULL.  I don't regret any single thing going on in it, however I do wish I could spend just a smidge more time sharing with you.  I ADORE talking about food, and I love coming to a space with my fellow Food Lovers and do just that.  I will continue to come here, it just won't be as often as I like.

One thing you can ALWAYS count on me to post though, is my meal plan. :)

• Thursday: New Recipe! Tandoori Shrimp, rice, and steamed edamame. Omg what happened to the price of shrimp?!?!  It doubled???  Yeah...feeling thankful for an impulse buy of frozen gyozo a while back.  

• Friday: The usual

• Saturday: We're off to an evening birthday party for an adorable little two-year-old!

• Sunday: Grilled brats/hot dogs, roasted potatoes & carrots, and a CSA veggie

• Monday: New Recipe! Cinnamon Oatmeal Pancakes, and fresh fruit

• Tuesday: New Recipe! Quinoa-Crusted Chicken, fresh bread, and a CSA veggie

• Wednesday: Sandwiches for my boys as Rob and I are off to a Beer Dinner!

Happy planning!!

Blueberry Vanilla Chia Seed Jam

As someone who has no problem saying that she doesn't really care for peanut butter & jelly sandwiches (I know, shocking), I find my growing obsession with jams amusingly ironic.

Actually if you stop and think about it, jams are incredibly versatile!  I mean, sure, you can stick with the universally accepted sweet jam to use on sandwiches and toast.  Or you can shake things up and make something a little more savory.  And from there, the possibilities are truly endless....

I stumbled across this obsession with jams after my PB&J-obsessed son decided to take several months last school year to explore other sandwich combinations.  Last summer I spent weeks amassing pounds and pounds of fruit, cooking it, and canning or freezing it so I'd be ready when school started.  And then Gavin began to ask for peanut butter and honey sandwiches, or just plain peanut butter sandwiches.  And my dozens of jam jars just sat on the shelf.  It didn't take me long to realize that I'd need to start cooking with jam just so I could use it up!  So my search for recipes began...

Blueberry Vanilla Chia Seed Jam
Recipe from Oh She Glows
Prep time: 2 minutes   Cook time: about 30 minutes

3 cups blueberries, fresh or frozen
3-4 tbsp pure maple syrup
2 tbsp chia seeds
1/2 tsp pure vanilla extract

1.  In a medium-sized non-stick pot, bring the blueberries and 3 tbsp maple syrup to a low boil.  Stir frequently, and reduce heat to medium-low to simmer for about 5 minutes.  Lightly mash the blueberries with a potato masher or fork, leaving some for texture.

I just missed the peak season so used frozen blueberries instead.

2.  Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, about 15 minutes.  Stir frequently so it doesn't burn.

Use the best quality vanilla you've got; in my case it's homemade.

3.  Once the jam is thick, remove from heat and stir in the vanilla extract.  Add more maple syrup to taste, if desired.

Mmmmmm..............

See how my search has paid off?!  I love the creativity of this jam!  I think it's easy to assume that jam is just simply fruit, cooked down with tons of sugar and some pectin to make it jam-y.  But that's simply not the case!  Don't use refined sugar in your diet?  Make jam with maple syrup or honey instead.  Not real keen on pectin?  Chia seeds totally help create that same gelatinous effect, while adding a ton of health benefits too!

So now I'm back to stockpiling jam again; but not just for sandwiches this time!  One of Gavin's favorite treats to take to school last year was the Fruit Oatmeal Bars.  I learned that a certain popular toaster pastry is really just pie crust and jam so we've had quite a bit of fun make various versions of those, with FAR less sugar and junk than the grocery store kind.  I've swirled jam into Greek yogurt and cottage cheese for a fast, easy, yummy protein-packed breakfast (or snack).  Some jams (like this blueberry one) I use as toppings for pancakes or waffles.  I've also recently discovered that jam makes for an AWESOME barbecue sauce ingredient.

Starting to see those endless possibilities yet?