Week 51: A Soupcess


My little kitchen helper. Yes she can reach into ALL of our drawers now and help herself to all of the things. 

It’s only taken me 10 years, but I think I’ve finally convinced Travis that a soup can be a meal. They say determination runs in my genes, so I guess they’re right. I too have always been dubious of soups. Travis just straight up doesn’t like brothy soups, so I tend to skip the chicken noodle or minestrone soups that have protein, veggies and a grain all in one bowl and have the potential to work as a meal. There are certainly plenty of lentil soups but if you saw the silent groan and momentary disappointment on Travis’s face when I tell him we are having lentils for dinner you probably wouldn’t put them on the menu that often either. If and when we do a soup for dinner Travis usually ends up grilling a meat to have on the side which kind of defeats the point of making a meal when you have to make a second one to supplement. But the Thai Coconut-Pumpkin Soup from a few week’s ago and this week’s Roasted Cauliflower and Potato Curry Soup have proven me wrong. They have been hearty, filling and satisfying as a full meal themselves that aside from a piece of garlic bread and/or a salad have successfully been a complete meal. I love a good creamy potato-leek soup but seemed to be lacking imagination for how I could make other hearty soups that don’t all involve heavy cream and have different flavors. A straight vegetable soup as a meal is a novelty to me. Aside from the coconut milk in those two soups they were all vegetables with no real protein. And we still liked them! It’s nice to know that I have a new simple meal in our repertoire that I can work in every few weeks. I definitely need to find more unique and interesting hearty soup recipes, since as of now my repertoire is pretty small. Meal Plan & Grocery List


Monday: Roasted Cauliflower & Potato Curry Soup with Green Salad

  • I was really convinced I’d made this soup before but my blog tells me otherwise so I trust it. I think it’s because I’ve wanted to make it for so long but for some reason it just hasn’t gotten on the menu. Totally worth the wait though, this soup was delicious! I think it has a lot to do with the full-fat coconut milk I used and the flavors from the roasted cauliflower.
  • I followed the directions for this soup pretty well, actually. The one thing I’ve been doing more often than not is setting my oven to convect. The oven automatically adjust the temperature 25 degrees lower, but it cooks faster which is the advantage.
  • I left the skin on both potatoes and was worried the skin would be too tough on the russets but I pureed most of them so it worked out just fine.
  • At the end I used my immersion blender to puree some of it to get a thicker textures. That is the part of the soup Stella ate, so I am glad I did.

Tuesday: One-Pot Cheesy Pasta Bake

  • I doubled this recipe for 1 lb of pasta so we’d have lots of leftovers.
  • We’ve been having some epic hangry meltdowns this week, Stella’s not mine for a change, so this was a very simple and quick meal to help speed dinner time along. Since a lot of recipes aren’t easy to make in advance while Stella is napping, super quick is the alternative. I had to dice 1 onion and open a few cans, so not much prep work involved.
  • I used a mix of mozzarella and parmesan cheese for a bit more flavor.

Wednesday: Leftovers!!!

  • This literally never happens in our house but between the soup which I made a ton of and the pasta, we got a night free of cooking. So great! Why don’t we do this more often I ask? Because we eat a TON.

Thursday: Grilled Chicken Ratatouille with Farro

  • Ratatouille is such an easy way to get a nice variety of veggies in one meal. I happen to love all these veggies so it is makes me pretty happy. I also added yellow squash and another zucchini in place of the tomatoes.
  • I cut the onions into rounds and put them in a foil packet. With all the veggies and chicken there are plenty of things to oil and flip, so this was an easy way to simplify things for my grill master.
  • The splash of red wine vinegar is surprisingly delicious, so don’t skip that step.
  • We ate it in a bowl with farro but any whole-grain would work just fine.

Friday: Cedar-Planked Halibut Tacos with Citrus Slaw

  • A new twist on a taco by adding the cedar plank flavor. And a very easy addition or thing to leave out if you forget to soak the cedar plank.
  • As you may have guessed, we still have cabbage left over from last week so I was trying to use it up in this meal. So instead of the napa cabbage I used purple and green cabbage.
  • The grilling takes longer because of the plank, but everything else for this meal is pretty quick and straight forward.
  • We garnished our tacos with a little cilantro and avocado. A very fresh and simple meal.

Week 43: Business in the Front, Party in the Back

Stella 9 month photo collages5.jpg

Who wore it better? 

First of all, I made a cake. A chocolate hazelnut cake to be exact. Most rewarding New Year’s resolution ever! It is one of my all-time favorites and I can’t remember the last time I made it. Problem solved. It was gone in 3 days. Now onto more important topics…mullets. Stella has a mullet and it is most certainly genetic from my side of the family. I had a very nice mullet for quite some time when I was young. Either my parents a) didn’t notice it because they were too busy keeping my brother out of trouble, b) noticed it and thought it was cute, or c) noticed it but didn’t know what to do about it. I’m in the final category. I’ve trimmed Stella’s mullet twice now but it keeps coming back with a vengeance. And it is a bit terrifying to have scissors near a very wiggly toddler’s neck, so it is not my favorite thing to do. Vests and jackets definitely emphasize it as you can imagine but seeing that it is winter in CO those are not usually optional. The front of her hair just refuses to grow. As does the middle of the back of her hair for that matter. So basically the only part that seems to be progressing are her back sideburns. I know the eventual goal is long hair and the in-between time can be a bit awkward but does it have to be this bad? And I’m guessing that I have mom glasses on and think she is way cuter than everyone else does, so I can’t even imagine what you all are seeing. Probably what I see when I look back at pictures of myself at this age. The horror! I can just picture the eye-rolls I will get down the road for documenting such attractive parts of her past. And yes, she has already attempted her first eye-roll. I don’t think she actually knows what it means yet but she must have seen someone (ahem) do it and thought it was worthy of her efforts. Every week I promise myself I will tackle the mullet but so far I haven’t found anything to sedate her well enough to feel safe about using scissors around my wild child. I am hoping that by putting this out there I will be forced to deal with it and that by next week at this time we will be mullet free. Fingers crossed. Meal Plan & Grocery List

Monday: Farro Breakfast Bowl with Sautéed Chard

  • This was a really quick, tasty and satisfying dinner.
  • We did fried eggs instead since I thought the runny yolk would add to the dish and of course left out the tomatoes.
  • I sautéed a bunch of chard with a shallot and added it to the bowl as pictured.

Tuesday: Chicken Picatta with Brown Rice and Green Salad

  • I served this dish with brown rice instead of pasta because I don’t think pasta soaks up sauce as well. I liked it even if it is not traditional.
  • Since I used chicken breast I tried to pound them a bit to thin them out but they still took longer to cook than the recipe said.
  • I found this recipe in the “cooking with kids” section and I don’t think it would be my top choice of recipes to try with a kid. Raw chicken kind of grosses me out and makes me wash my hands so many times with super hot water they feel a bit damaged in the end, but maybe that is just me.

Wednesday: White Bean, Sausage Crock-Pot Ragu with Pasta

  • Loved this! This recipe as well as last week’s buttered chicken come from a piece in the Huffington Post called “10 ‘Dump Recipes’ For Slow Cookers That Make Cooking Stupid Easy” and so far I agree. They have both been very flavorful, healthy, well-rounded and easy meals.
  • I served this over whole wheat spaghetti which Stella still refuses to eat by the way. Loves whole wheat bread but pretty many refuses any other form of wheat or grain. I though kids were supposed to love noodles?

Thursday: Zucchini Chilaquiles

  • Having had chard and kale this week I left out the spinach and replaced it with more onion and zucchini and added a can of pinto beans. There were plenty of veggies!
  • I couldn’t find canned tomatillos so I used tomatillo salsa instead which I am sure had loads more sodium but worked in a pinch.
  • I was worried it would be too spicy so I left out the jalapeno but in the end wish I’d added it. It wasn’t spicy at all.
  • Extra topping and sauce make an excellent breakfast the next day with eggs!

Friday: Potato-Leek Chowder

  • Travis’s aunt sent me this recipe a few weeks back reminding me of my love of leek. Travis did really enjoy the soup but thought the green in the soup was broccoli. Hehe.
  • I really like that this soup has more than just potatoes. The leek, cauliflower and corn let me off the hook for having other veggies with dinner. I also used red potatoes and left the skin on which is of course one less step as well as some extra fiber. Double win.
  • I used frozen corn instead of creamed corn and added some dried thyme. I also used whole milk/half and half instead of skim milk to make it more filling and delicious of course.
  • And more bacon. Always more bacon!

Weekend Bonus Recipe: Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash

  • Holy smokes this was ridiculous. I used to eat ramen as a kid but haven’t gotten into the new ramen craze yet but I’m definitely on board now.
  • I would at least double the chicken stock since it cooks down so much and there isn’t a ton of broth left at the end. We also separated the fat off.
  • I used two packs of normal ramen and two packs of healthy (i.e. not fried and whole grain) and enjoyed the mixture.
  • Apparently two of my recipes this week came from Half Baked Harvest, so I guess I’m a fan now.

Week 41: Super Bowl Sunday, Of Course


Our little Bronco fan watching the Super Bowl last year

I feel like this post should probably be about Super Bowl Sunday since that is what the rest of the country is talking about today. I’ll first admit that I didn’t actually know this weekend was the super bowl until last night, I still don’t know who is playing though so there’s still a little mystery left thankfully. And I will also say that I truly don’t care about, or understand, football. How un-American, I know. My excuse is that I grew up in VT high school football didn’t exist until after I’d moved away. And now of course that high schools in VT have teams I am sure they will slowly start to not have teams as the consequences of head injuries set in with parents. But that’s a whole different topic. When I was in high school my dad would call us all in from homework and making dinner for the super bowl commercials, a highlight for many of us. In college I went to my first super bowl party my senior year to see a cute boy I liked (hint: we’re married now;). And last year for the first time ever we had some friends over for a mini super bowl party since going to one with a 5-month old seemed unlikely and it was a great excuse to see our friends. So that pretty much sums up my lifetime super bowl participation. Not amazing. All logic would point to me being a fan of Super Bowl Sunday given that it can mostly be about good food and friends, a very appealing combo. But it still involves a lot of football and time, something I find very valuable these days. This year for Super Bowl Sunday Travis is out mountain biking, I’ve been doing yard work (in shorts and a t-shirt for those of you not in sunny CO right now), and Stella is sleeping. Not too shabby. I think of how far we’ve come from last year when we had a chunky little nugget who napped for 30-minutes 8 times a day and couldn’t even sit-up on her own to life now with a toddler who runs, eats food, I’m pretty sure talks back though I can’t understand it yet, and naps only once a day! That is plenty enough to celebrate for me. Hold the side of football and TV, I’ll just take a drink and some good food. Tonight I am cooking a whole chicken in a dutch oven with some roasted veggies. Hopefully it will be delicious though I realize that is not most people’s idea of super bowl food. And I am, however, super excited, as is Tazzie, to watch the puppy bowl!  Meal Plan & Grocery List

Monday: Chickepea, Chard & Winter Squash Gnocchi

  • I used shelf stable gnocchi which saves time and dishes. I also had pre-cut butternut squash so there wasn’t a lot of prep work.
  • I substituted craisins and raisins for currents, chard for spinach, and totally forgot the balsamic vinegar but it was delicious anyways! I love gnocchi, but I think brand is important. I like Gia Russa’s whole wheat gnocchi while other brand’s whole wheat gnocchi can be super tough, grainy and not amazing.
  • Serve with parmesan cheese of course.

Tuesday: Steak & Purple Potato Salad

  • Travis wanted some credit for this one, so here it is. He made a London broil over the weekend that was too large for one dinner so he suggested we use the leftovers in this salad. Winner!
  • Very minimal work was required on my end which I was a fan of. I served it all over a green salad to balance out the meal.

Wednesday: Slow-Cooker Pinto Bean Stew with Jalapeno-Corn Dumplings and Green Salad

  • Aside from misreading the final step where it says the dumplings need to cook for an hour, this recipe was a great weeknight meal. I like the idea of the corn dumplings on top rather than a whole other dish to prepare. I ended up cooking them for 30 minutes instead and they seemed done. I also did 1.5 times the dumpling recipe to have more leftovers for lunch.

Thursday: Pork Tenderloin with Blue Cheese & Pears with Broccolini

  • I couldn’t find pork tenderloin so I used pork chops instead.
  • I wish the onions had been a little more cooked, but otherwise this was a super tasty dish. And Travis even ate and enjoyed the blue cheese!
  • While I was prepping the onions and pears I started roasting the broccolini at a lower temp, 400 degrees, and finished them off with the pork at 500.

Friday: Pad Thai with Shrimp & Tofu

  • I did end up making it to a large Asian market in our area last week and was very overwhelmed but also quite inspired. Among other things I got some rice noodles and tamarind concentrate to make Pad Thai.
  • This recipe called for tamarind paste so I had to taste the sauce a lot to figure out the right amount of tamarind concentrate, but somewhere between 6-8 Tbsp seemed right. Because of the ingredient substitution the dish wasn’t dark and didn’t look like what you would get in a restaurant but it tasted great.
  • We used more noodles, tofu and shrimp but the sauce quantities seemed fine to me.
  • I liked the addition of the Napa cabbage. Travis of course grumbled about it but I think he survived.
  • Definitely a fun weeknight meal!

Week 40: Titus Tuna


This looks like a club I need to join

I believe I’ve shared my feelings on mayonnaise before but I will reiterate it since it won’t take long. I do not enjoy it. It offends me deeply on sandwiches, I am a mustard only gal like my dad, though I can tolerate it in modest quantities in a tuna, chicken or waldorf salad if it is mixed with equal (or greater) parts sour cream. One food “issue” Travis and I have and will not resolve is our difference on tuna salad. Last weekend we had nothing for lunch so we both cracked open a can of tuna. I add a dash of mayo, lemon juice, carrots, celery, cucumber and some ground pepper to make my tuna salad before piling it on a slice of bread with my homemade bread and butter pickles. This is how my mom made our tuna sandwiches growing up so it is of course what I do. Travis makes what is called Titus Tuna, a very different animal. It has nearly as much mayo as it does tuna along with a splash of Worcestershire sauce, sweet relish and ground pepper. If he was making true Titus Tuna he would also hard-boil an egg or two, dice them up and add them to the salad. This is the second strike for Titus Tuna in my book. I grew up in a house where eggs were rarely cooked because my mom can hardly stand the smell. I have overcome most of that part of my upbringing with the exception of hard boiled eggs. I think they smell so foul while cooking and being prepared not to mention the actual eating of them. I am ever so grateful that Travis doesn’t have the time or foresight to make hardboiled eggs for his Titus Tuna. It truly is a game changer. So we each make our own tuna salad sandwiches for lunch, and thanks to the hardboiled egg omission, enjoy eating them together. Now Stella of course has a big decision to make in life, no pressure of course. On Monday I gave her her usual mix of things for lunch along with a tiny, tiny bowl of Titus Tuna. She nibbled away at a muffin and a few other things before discovering her tuna and boy was she a fan. I gave her 3rds, it was a tiny bowl after all, which she went nuts dipping her muffin in and eating with her applesauce and yogurt (disgusting, I know). She loved it. I was of course thrilled that she actually ate anything. It could have been a bowl of mayonnaise itself and I probably still would have been happy that she ate something. Someday when vegetables come back into vogue with the little lady she might like my tuna more, but I am very happy making my tuna for myself so long as we can keep hard boiled eggs out of our house. Meal Plan & Grocery List

Monday: Spaghetti with Quick Meat Sauce and Salad

  • This can easily be done with or without meat. To me a meal of pasta and homemade spaghetti sauce is classic comfort food. Ideally this would be “Grandma’s Spaghetti Sauce” from my “Italian” grandmother, but that takes a little more time than a typical weeknight meal can afford. I do always steal from that recipe and add red wine though.
  • I usually add another small can of crushed tomatoes.

Tuesday: Lentil Soup with Garlic Bread

  • I found peeled and diced organic butternut squash at Costco which made this dish beyond simple. All I had to do was dice up carrots, celery, onion and peel some garlic.
  • I skipped the potatoes since we’d had them the day before and used red lentils instead of green and yellow. I would recommend using 6 cups of stock. I used 8 and it was a little too much.
  • The splash of vinegar that this recipe called for was genius and just what this soup needed. I also added the kale at the end but skipped the oil and parsley.

Wednesday: Lemongrass Pork Burgers with Asian Green Salad

  • We have several pounds of ground pork in our freezer from our ¼ share of pig we got last year and I have had to be very intentional about finding recipes to use it up. You don’t just stumble upon ground pork recipes it seems, or at least I don’t.
  • This was a different and pretty easy way to use some of the meat. Flavorful and with the additions of buns, a pretty hearty meal.
  • I used regular lettuce and no chiles but added cucumber, shredded carrot and avocado to the salad. I tried to pile some of the salad onto the burger too to add some more flavor and moisture instead of ketchup.

Thursday: Crock-Pot Quinoa Chicken Primavera

  • I think I might be addicted to these no-cook crock-pot meals. Until I run out of original ideas that is. If it were chili every time I wouldn’t be quite as excited but there is such variety out there with lasagna, soup, chili, and now this. I will just keep trying until I run out of new ideas.
  • The meal was delicious and there is tons, so I might freeze half for another day which is amazing.
  • I of course put the chicken in whole and shredded it later. The chicken didn’t shred very easily so I would either recommend putting everything in from step one but the quinoa, cooking it on low for 4 hours, adding the quinoa and remaining liquid and cooking it for 3-4 more hours. Or, cooking it with all the liquid at the beginning on high for 4 hours.

Friday: Salmon with Celery Bulgur Salad and Roasted Broccolini

  • My dinner looked nothing like their picture but was a perfectly acceptable meal.
  • I would recommend making the bulgur salad in advance so the flavors have more time to blend. As usual, these sorts of dishes are always better the next day!
  • I skipped the turnip step all together and instead roasted broccolini to have as a side.
  • I salted and put a tiny bit of oil on the salmon and that was all it needed.

Week 39: Dates


Exploring a fruit market in Vietnam

Dates. Both kinds involve eating and are delicious, but I am currently referring to the kind of date that grow on trees. My parents have been on an epic road trip since early December from Vermont, all the way across the country to California for Christmas, back to Colorado where we saw them last week in Steamboat, and now onto other adventures in Yellowstone. But during their time in California they stopped at a date farm and learned about and sampled dates. Fortunately for us they also bought quite a number of dates that sat in the fridge in Steamboat for 4 days before I had the good sense to try them. My mom offered me some and I thought, nah, I only like them wrapped in bacon. Which is honestly true. They are way too sweet for me so I generally don’t eat them on their own. Well, I think I have now met my new favorite food. The barhi date. It is my perfect food. A fruit that tastes like maple syrup. Seriously. Here is how it is described, “syrupy rich soft date, the softest and most fragile.” I love maple syrup and to feel like I can just eat maple syrup but count it as a fruit is genius. I’m a fan! I shouldn’t be surprised. There are so many varieties of fruits and vegetables that we rarely see in our stores. We primarily find and eat one maybe two kinds of banana, eggplant, mango, and dates among others yet there are dozens of tasty and unique “specialty” varieties grown around the world that we can hardly get our hands on. Traveling gives you a fun insight into this world, as well as trips to specialty markets. This week I managed to get to the store 5 times because of little things I forgot here and there, yet none of those trips were to “fun” markets to find exciting ingredients. And of all times of year to need more inspiration in the fruit and vegetable department this is certainly it. The middle of winter in a state that doesn’t grow much winter produce. This week’s goal is to go to the store less, and make it to a fun market for new produce. Meal Plan & Grocery List

Monday: Maple-Mustard Chicken with Squash & Brussels Sprouts with Farro

  • I burnt my baking sheet so badly with this recipe I am still a little cross with the instructions or my lack of instincts for actually following them, but that aside the recipe itself is great.
  • Step #1: put foil, parchment or grease on the pan!
  • I think there was just too much sauce on the chicken, which ran onto the pan and burned. I would recommend putting a little on the chicken and saving the rest for the veggies.
  • I really enjoy this kind of recipe that cooks while I prep the veggies.
  • I served it with farro, which worked well with the extra sauce and roasted veggies.

Tuesday: Smokey Black Eyed Peas with Collards and Cornbread

  • So good! We’ve had a smoked ham hock in our freezer for almost a year now (yikes!) and I didn’t know what to do with it. This was completely delicious.
  • I made it while Stella was napping but accidentally left the lid on while the beans were cooking so it looked like a soup. When I went to heat it back up for dinner I boiled off a lot of the liquid so the beans were extra soft which turned out to be an excellent mistake.
  • I added a few carrots to the pot as well.
  • For the collards I sautéed an onion, added the collards, some salt, red pepper flakes and wine, and cooked it all down with a lid on until they were nice and soft. This recipe was my inspiration but I didn’t have time to follow it completely.
  • I upped my cornbread game this week by finding Colorado whole grain yellow cornmeal from Ute Mountain Tribe, Bow & Arrow Brand. The skillet cornbread recipe on the back was great.

Wednesday: Pumpkin Alfredo with Roasted Parmesan Zucchini

  • This recipe was more of an idea since I didn’t want a super heavy dinner with 2 1/2 cups heavy cream, but I loved the idea of a pumpkin alfredo. I ended up mixing together a few recipes on the spot and I think it worked pretty darn well!
  • I sautéed the garlic with the butter and added 2 Tbsp of flour to brown a little. I slowly added 2 cups of whole milk along with 1 cup of vegetable broth. Once it was bubbling I added a little cream cheese to thicken it some more, I’m telling you this was a total hodge-podge of my favorite recipes, and then finally the pumpkin. I probably used 1¼ -1½ cups of pumpkin for 1 lb of pasta. Served with lots of Parmesan cheese it was delicious!
  • For the zucchini I sliced them lengthwise, put them on a sheet pan with parchment paper, sprinkled them with parmesan cheese, and roasted them at 425 for as long as it took me to make dinner (20 or so minutes).

Thursday: Crock-Pot Beef & Bean Chili with Green Salad

  • I find it more and more of a challenge to get dinner on the table by 5:30. Stella has a fussy/crappy hour around then so dinner is a nice distraction and reset. But since we are usually out and about until 4:30 or 5 so it can be hard to get dinner ready fast enough.
  • Every week I try to do at least one dump and go crock-pot meal that I set up at lunchtime during her nap.
  • This one needed a little more spice and was way better the next day for lunch, but a very tasty and super easy dinner.
  • I served it with shredded cheddar, lime, avocado and sour cream.

Friday: Baked Fish Curry with Brown Rice and Green Beans

  • This recipe didn’t wow me, and that may be because I failed to measure a single ingredient (oops), but it was easy and that is exactly what I needed on a Friday night.
  • I used one bell pepper and added green beans to get more color and veggies.
  • I’ve never found yellow curry paste so I used red instead and served it over brown rice.
  • I used lite coconut milk but I think whole coconut milk might have added more flavor and richness that this dish was lacking with such a light fish.

Week 38: Rinse and Repeat


Stella stretching her legs in Steamboat

This is the first week, that I know of, in which I’ve repeated recipes on my blog. It happens in real life so it is happening here too. I love finding new recipes and trying new ideas but some weeks that just doesn’t work. We headed out of town this week to meet my parents in Steamboat for a long weekend. Tons of snow, a visit with the grandparents for Stella, and lots of fun outdoor time makes for the perfect winter getaway for this family! Since it is much easier to eat in after a day out in the snow with a 16-month old we planned ahead and brought some easy meals. Travis and I try to get up to the mountains a few times a year and have some tried and true recipes that seem to work well in a new kitchen and assume only the basic pots and pans. In the summer we usually grill, but since Steamboat is buried under feet of snow right now I had to be a little more creative. Unlike our usual menu, I try to plan meals with minimal ingredients and limited fresh ingredients so we can fit everything in one cooler. Spending time at an unfamiliar grocery store on vacation is not my idea of fun so I try to bring up everything we need for breakfast, lunch and dinner. Tortilla soup is one of our favorite portable recipes along with a pasta, pesto and veggie combo and both are excellent for lunch leftovers. Vacationing with kids is a whole different game, but by making the food piece as easy as possible it helps make a long weekend getaway feel a little less like everyday life and maybe just a tiny bit more relaxing. That’s the goal at least! Meal Plan & Grocery List

Monday: Crock-Pot Green Chili Enchilada Soup with Green Salad

  • This recipe is a perfect winter meal and my kind of low-effort dinner.
  • I dumped the chicken into the crock-pot raw with all the other ingredients in step one and took it out to shred before adding the rice. No need to make extra work for yourself by cooking it first when that is what a crock-pot is for!
  • I added 1 ¼ cups of regular (not instant) rice to thicken the soup and stretch out the meal.
  • I served it with corn tortillas that we tore up and tossed into our bowls along with some cilantro.

Tuesday: Pasta with Pesto, Sautéed Zucchini & Onions and Salmon

  • This is a classic travel meal for us. I always have tons of pesto in the freezer and just about every VRBO has a pan to sauté zucchini and onions in and a pot to boil some pasta.
  • The salmon is flexible and can be grilled or baked. We also do chicken sausage if salmon doesn’t work with where we are staying. But always a very easy meal with great leftovers for lunch.

Wednesday: Mustard-Maple Pork Tenderloin with Brown Rice and Veggie

  • Give or take a few ingredients or steps depending on your kitchen, this is another pretty simple dish to make away from home. Served with a grain and veggie on the side it is a well rounded meal.

Thursday: Sheet Pan Sweet Potato & Black Bean Hash with Eggs

  • This is a new dish for us but doesn’t require much work and the veggies are flexible.
  • I would either slice the zucchini thinner or cut them in half and then slice them. They didn’t quite cook as well as the other veggies and since we used zucchini earlier in the week I used yellow squash here instead.

Friday: Tortilla Soup

  • This is another super easy travel meal since it involves very little cooking and a lot of opening of cans. We either buy a rotisserie chicken once we get there or grill chicken in advance and bring it along pre-shredded.
  • Garnishes like avocado, sour cream, cilantro, tortilla chips, lime and shredded cheese are excellent additions.
  • The key is to make it early enough to eat the leftovers or bring a Tupperware and take it home for and easy dinner the night we get home.

Week 37: Tea Parties


The ladies enjoying their tea party

Tea parties were a regular part of my childhood. With friends, pets, dolls, or anything that would sit long enough to be considered good company. My long-time childhood friend Caroline and I loved to have real tea parties with our moms’ and favorite teachers. It was an excellent excuse to have chocolate covered strawberries, but we loved dressing up, eating delicious finger sandwiches and acting grown up. There were also many more childhood tea parties that were far less civilized with anyone who would join in. Dogs, cats, donkeys, stuffed animals and siblings were all fair game. So it seems only fitting that Stella got her first tea set from my childhood tea party partner Caroline. This week was a little brutal with cold, cold weather and lots of snow. Thursday was the worst. Our usual daily routine gets us out every morning for a very mandatory walk or run with Tazzie and again in the afternoon after Stella’s nap we head out for either a play date or errands. Anything, really, to get out of the house. On Thursday in the single digits I bundled Stella up to go outside for a quick sled with Tazzie, but it was too cold for much else. By 9:30am Tazzie had already destroyed one of Stella’s toys so I knew I was in for a treat. Despite all the fun toys, 16-month olds have a very short attention span so our day of house arrest was a struggle. We colored with crayons, we played in the teepee, we read books, ate, played all of her musical instruments, looked out the window, played dress up, ate snow, pulled toys around the house and despite all that we were still struggling. So I unfolded our outdoor picnic blanket, set out the tea set and we had a tea party. Despite never having had a real tea party Stella knew just what to do and sipped away at her teacup. It was adorable. Tazzie of course was game. She thinks that every blanket, towel or rag that falls on the floor is her personal bed. Little did she know she would soon be fed “cakes” and tea but she made for a surprisingly well-behaved tea party mate. Despite the challenging day my memory will be of the tea party between my two sweet (sometimes) little ladies. Love them! Meal Plan & Grocery List

Monday: Veggie Sausage Skillet

  • I pre-cooked 1 cup of brown rice to use in this dish. Instant/dehydrated rice doesn’t do it for me.
  • I tweaked the quantities and used more sausage, zucchini, and a lot more seasoning (1 Tbsp each of cumin and oregano).
  • Once it is all mixed up I served it with every garnish I could think of: shredded cheese, cilantro, salsa, sour cream and avocado. And it was delicious.

Tuesday: Thai Coconut Curry Soup with Chicken

  • I did actually try to find dried mushrooms because I appreciate the flavor they were trying to get from them for the broth, but since I couldn’t find them I started with step two and borrowed a few ingredients from this more traditional recipe for extra flavor.
  • I added fish sauce and lemon grass to the broth using the quantities from the Bon Appetite recipe. The broth was so flavorful and delicious I could have drank the whole pot!
  • We used chicken instead of tofu and didn’t use the fresh mushrooms or the spinach, going again for the more traditional Tom Kha Gai soup but with the more unique addition of curry paste and a few less hard to find ingredients. A good combo.

Wednesday: Lemony Asparagus Pasta

  • I quadrupled this recipe to used 1 lb of penne. I’m not sure who makes 4 oz of pasta for dinner but that definitely does not cut it in this household.
  • I thought the whole-grain mustard and lemon zest and juice were a nice addition to the sauce.
  • I used green beans instead of asparagus, but there are plenty of other substitutes that would also work depending on what looks good at the store.

Thursday: Roasted Winter Squash with Seared Cod and Roasted Broccoli

  • I used the concept of this recipe but most certainly did not roast my winter squash and fish in a stick of butter. My goodness!
  • My winter squash of choice was red kuri and delicata. I tossed them with a little olive oil, butter, salt and pepper and roasted them stirring occasionally.
  • I also roasted some broccoli at the same time.
  • The rich winter squash was an excellent pairing with the cod, so the New York Times did have a good idea with this recipe, just a little rich for my taste.

Friday: Chili Topped Sweet Potatoes, Corn Bread and Green Salad

  • I like this super simple chili recipe with a slightly different presentation. In the magazine they give you three different dinner ideas for the same chili. Chili-topped sweet potatoes, nachos, and Cincinnati style served over spaghetti, all of which would make a pretty easy dinner.
  • I added a can of beans to the chili as well.