This is a great lunch recipe. It’s quick, easy to make, you can add anything you like in to it and you can even make a few different flavors for different people (if you have fussy people in your house). I make mine with onion, peppers, and mushroom but feel free to use any of your favorite pizza toppings even pineapples and ham just make sure any meat you used it cooked and that any toppings are cut in to small pieces.
Wowie, it’s already Christmas-time which means it’s almost the end of the year. This is the first year I’ve been actually fairly good about uploading recipes, a couple bentos, AND menus on this blog. Maybe next year I’ll also start publishing my writing (would not hold my breath for that). The next menu will mostly be for next year – really just amazing stuff.
Saturday
lunch: mushroom ravioli
dinner: turkey helper, roasted squash
Sunday
lunch: galette + soup
dinner: chicken, mushroom, and spinach calzone
Monday
lunch: sandwiches, salad, boiled egg
dinner: chicken salsa casserole
Tuesday
lunch: calzone, salad
dinner: chicken tikka masala
Wednesday
lunch: pancakes and eggs
XMAS DINNER:
cornish hen, roasted vegetables, wild rice, chocolate-chili mousse
Thursday
lunch: chicken salsa casserole, fruit
dinner: chicken tikka masala
Friday
lunch: sandwiches, carrots and hummus
dinner: leftovers
Calzones
Chicken Salsa Casserole
Chicken Tikka Masala
Cornish Hen w/ Veggies
Chocolate Mousse
grapes
apples
mushrooms
salad
carrots
small potatoes
brussel sprouts
onions
ricotta
ground turkey
wild rice
cornish hens
semisweet chocolate
eggs
salsa
black beans
hummus
cream
yogurt
Challah is a traditional egg bread made by Jewish families all over the world. For me it’s the most basic treat from Friday nights and holidays. This recipe makes a soft, fluffy loaf that expands to great heights and is sure to impress your friends and family. The taste and smell remind me of New York bakeries back home but out of the oven, eaten slightly warm, there’s nothing like it!
I’m doing all my cookie baking this weekend which is a pretty big undertaking it itself so I’m trying to keep meals extra simple so that I don’t get too overwhelmed on Sunday. We will be going out on Saturday to a party but of course that doesn’t really help for the rest of the week!
Saturday
lunch: out @ tea
dinner: out @ Black Bottle Postern (birthday party)
Sunday
lunch: vegetable curry w/ rice and salad
dinner: shrimp and pasta in a white sauce
Monday
lunch: couscous soup, biscuit, fruit
dinner: black bean enchiladas
Tuesday
lunch: galette, yogurt, salad
dinner: baked chicken, mashed potatoes, mixed veg
Wednesday
lunch: salad, boiled egg, fruit
dinner: couscous soup w/ biscuit
Thursday
lunch: galette, yogurt, salad
dinner: black bean enchiladas
Friday
lunch: leftovers
dinner: homemade pizzas
Slow Cooker Couscous Soup
Zucchini Galette
Black Bean Enchiladas
Shrimp + Pasta in White Sauce
Fluffy Biscuits
Tri Colored Cookies
fruit x 2
zucchini (2)
tomatoes (2)
pepper (2)
onions (4)
milk
stock (2)
pearl couscous
pasta
diced tomatoes with chilis
flour
red food coloring
mazipan (2)
apricot preserves
raspberry preserves
semi-sweet baking squares
black beans (2)
kidney beans (2)
butter (2)
cream cheese
cheddar
cereal
juice tabs
beef jerky
Having a bit of a cold snap week all across the country so it’s time for some delicious, warm food!
Saturday
lunch: leftover pizza
dinner: out @ expo
Sunday
lunch: mushroom ravioli
dinner: turkey soup + matzo balls
Monday
lunch: lasanga cups, salad, fruit
dinner: chicken burritos with avocado-yogurt sauce
Tuesday
lunch: vegetable curry, rice
dinner: mac and cheese
Wednesday
lunch: pear and asparagus salad, hummus, carrots
dinner: vegetable curry
Thursday
lunch: lasagna cups, salad, fruit
dinner: shrimp and green beans with couscous
Friday
lunch: leftovers
dinner: vegetable pasta
Avocado Yogurt Sauce
Turkey Soup
Matzo Balls
Lasagna Cups
Crockpot Veggie Curry
Caramelized Pears and Asparagus
avocado
pepper
arugula
asparagus
green beans
grapes
oranges
chickpeas
frozen veg (cauliflower + broccoli)
stock
shrimp
wonton wrappers
mozzarella
milk
cereal
cider
hummus
I managed to make it over the hurdle of Thanksgiving so it’s clear on to cookie season now! I won’t be making cooking for another two weeks but I can’t wait to start baking and sharing my cookies with everyone. Or keeping them all for myself, either way.
Saturday
lunch: eggs and toast
dinner: miso udon soup
Sunday
lunch: leftovers from Thanksgiving
dinner: black bean burgers, yogurt sauce
Monday
lunch: egg bake, fruit, yogurt
dinner: chicken korma
Tuesday
lunch: scotch eggs, salad, apple
dinner: veggie stir fry
Wednesday
lunch: chicken korma, rice, salad
dinner: pizza
Thursday
lunch: scotch eggs, chips, salsa
dinner: salmon, couscous, spinach
Friday
lunch: leftovers
dinner: out @ sushi
Black Bean Burgers
Yogurt Sauce
Chicken Korma
Scotch Eggs
Egg Bake
onions
cucumber
pepper
apples
salad
bananas
pasta
sauce
black beans
yogurt
burger buns
pizza
salmon
milk
cider
cereal
Grapes, challah and meatloaf – nice and simple but delicious!
The potatoes do have to soak before you bake them so there is a 30 minute wait and the 30 minute cooking time makes less very less convenient than their frozen counterparts but they’re delicious and taste and feel just like they were fried without all the extra fat and oil needed to fry. They also take only 2-3 minutes of active work, mostly just chopping up a potato.
The middle of the month has come and gone and I’m up to 30k words for Nanowrimo and I’m not sure I will make the whole 50k but I’m happy that I got this far. The cold weather has started rolling in and it makes the morning feel really long and slow but I am enjoying the turn away from a short and busy fall. In the meantime I’m still doing mostly boring cooking thanks to being so busy. I even crocheted a scarf this week!
Saturday
lunch: leftovers
dinner: rice and bean bowls
Sunday
lunch: eggs and toast
dinner: roasted chicken, veggies, mashed potatoes
Monday
lunch: piroshiki, apple, chips/salsa
dinner: pizza
Tuesday
lunch: chicken cesar salad, grapes
dinner: baked salmon, couscous, spinach
Wednesday
lunch: meatloaf, chips/salsa
dinner: miso udon soup
Thursday
lunch: piroshiki, apple, chips/salsa
Thanksgiving dinner:
Matzo Ball Soup
Challah
Caramelized Pear & Asparagus Salad with Vinaigrette
Roasted Turkey Breast
Orange-Cranberry Sauce
Gravy
Stuffing
Sweet Potatoes
Cinnamon Maple Whipped Cream
Baked Apples
Friday
lunch: leftovers
dinner: pasta with vodka sauce and spinach
Orange-Cranberry SauceMatzo Ball Soup
Booze Store:
rye whiskey
sweet vermouth
maraschino liqueur
brandy
cider
Target
gloves
winter dress
plates
bowls
martini cups
table
chairs
Shopping list:
pears (4)
salad
asparagus (1lb)
arugula
onions (4)
baby carrots (2lb)
oranges (4)
lemons (1)
cranberries
apples (8)
sweet potatoes (4lb)
mushrooms
salmon
udon
chicken breast
4-6lb turkey breast
1 package GF noodles
pasta/sauce
chicken broth (3)
matzoh meal
roasting pan
tupperware
sugar
flour
GF flour
cornstarch
cocoa
paprika
GF oats
walnuts
pizza
frozen spinach
butter (3)
eggs (18)
cream
1 loaf GF bread
goat cheese
This recipe is mostly born out of my lack of desire to fry things. I don’t like frying because it’s wasteful of oil, it’s pretty messy, and I usually burn myself. The best fried food comes from professional fryers and since they’re at least $100 for a very good fryer that I will use all of once or twice a year I tend to lean towards adapting deep fried recipes to be oven or pan fried recipe. This recipe was absolutely delicious but a little too much work for a weeknight.