This is my go to chocolate chip cookie recipe. It’s no nonsense and they cookies come out light and fluffy with just a little bit of chew to them. Best enjoyed while they’re still a bit warm (you can pop them in the microwave for 10 seconds the next day to get that just out of the oven feel!)
A little short on time with this one before I head over to a friends house for dinner but here is the menu for the week. Trying to branch out with a few more recipes for this month and doing okay so far 🙂
Saturday
lunch: eggs and scones
dinner: mac and cheese
Sunday
lunch: chicken pot pie soup
dinner: chicken kebabs
Monday
lunch: scotch eggs, kimchee, apple
dinner: black bean enchiladas
Tuesday
lunch: salad with croutons and feta, fruit
dinner: bbq chicken, baked sweet potato w/ peas and spinach
Wednesday
lunch: black bean enchiladas
dinner: pasta w/ veg
Thursday
lunch: scotch eggs
dinner: chicken pot pie soup
Friday
lunch: bbq chicken leftovers with veggies
dinner: stir fry w/ shrimp
Chicken Pot Pie Soup
Black Bean Enchiladas
Chicken Kebabs
Veggie Fritatta
BBQ Chicken
toilet paper
lever 2000 soap
mac and cheese
pasta sauce
skewers
potatoes, 4
tomatoes, 2
squash, 1
pineapple chunks
milk
frozen peas
frozen spinach
black beans, 2
cream cheese
cheddar
chili powder
eggs
I didn’t love these but they are truly beautiful. Spring rolls with shrimp, napa cabbage, radish, thai basil, and carrots.
Just a menu for the week nothing too exciting about it. Trying out three new recipes though so we’ll see if any of them are keepers 🙂
Saturday
lunch: out @ tea
dinner: chicken, mashed potatoes, green beans
Sunday
lunch: bean burgers
dinner: spicy coconut rice with shrimp
Monday
lunch: leftover chicken and potatoes and green beans
dinner: fish, spinach, couscous
Tuesday
lunch: lentil cream soup w/ croutons
dinner: butter chicken
Wednesday
lunch: salad with boiled egg
dinner: miso udon soup
Thursday
lunch: butter chicken
dinner: pasta w/ veg
Friday
lunch: lentil cream soup w/ croutons
dinner: leftovers
Since it’s the start of the summer (no one has told Seattle yet) it seems like my new and ambitious recipes have died off in favor of social outings, vacations, and general laziness. So this weekend I’m going to figure out a bunch of great thing I’d love to do during the summer and about a dozen things I’d like to cook to help me get over that boring hump of endlessly making the same 50 or so things. This year we decided not to continue our CSA so that we could try our luck at the Farmer’s Market again so I’ll be in much more control of what comes in the house at least.
Saturday
lunch: out
dinner: mac and cheese
Sunday
lunch: rogan josh
dinner: summer rolls, mango magaritas
Monday
lunch: chicken tortilla soup
dinner: grilled cheese
Tuesday
lunch: bean burgers
dinner: cheesy rice bake
Wednesday
lunch: chicken tortilla soup
dinner: pizza
Thursday
lunch: salad w/ boiled egg
dinner: pasta w/ shrimp
Friday
lunch: bean burgers
dinner: BBQ chicken
Chicken vindaloo, rice, side salad with feta, 2 chocolate chip cookies (recipe coming soon!)
This is our first full week back home and I’m so thankful we are home. This weeks menu is really simple even though it’s a holiday weekend because I’ve been spending a lot of time writing instead of cooking. I’ve run out of recipes that I had queued up to the blog so I’m going to have to start making/finding new ones I think 🙂
Saturday
lunch: out @ fair
dinner: pasta w/ veg
Sunday
lunch: beans and rice
dinner: fish tacos with jalapeno slaw
Monday
lunch: soup box
dinner: chicken vindaloo
Tuesday
lunch: chicken noodle soup
dinner: homemade turkey helper
Wednesday
lunch: chicken vindaloo
dinner: omelets and fruit
Thursday
lunch: chicken noodle soup
dinner: rogan josh (freezer)
Friday
lunch: leftovers
dinner: veggie pizza
Chicken Vindaloo
Cole Slaw
Fish Tacos
Chicken Noodle Soup
Kimchi
Chocolate Chip Cookies
We’ll be back from Pittsburgh by the time this gets posted but since I will likely be exhausted from our trip and we won’t be able to do a full shopping before the next week this menu is largely simple food and not the world’s healthiest menu either but definitely leans on the time saving aspects in the supermarket.
Monday
lunch: minestrone, carrots and hummus
dinner: pizza
Tuesday
lunch: salad w/ boiled egg, apple
dinner: pancakes and eggs
Wednesday
lunch: Piroshki
dinner: Frozen Mushroom Ravioli
Thursday
lunch: BBQ chicken (crockpot) + steam veg
dinner: cup lasanga
Friday
lunch: Piroshki
dinner: BBQ chicken + cornbread
There’s no prep since we’ll be getting home at 7pm on Sunday and I’ll probably just pick up a few things (milk, hummus, fruit) to fill in the holes in our pantry.
We’re off to Pittsburgh on Wednesday night so this is only a partical menu for the week as there will be no planned cooking during our trip (though I will likely end up making curry for a crowd – probably vindaloo to boot on Friday). Sorry it’s so short and simple!
Sunday
lunch: leftover casserole
dinner: chicken w/ mashed potatoes and creamed spinach
Monday
lunch: salad with feta, greek yogurt, apple
dinner: chicken burritos
Tuesday
lunch: cheese and spinach piroshki
dinner: omelets
Wednesday
lunch: leftovers (chicken + potato)
dinner: cooked cod with wild rice and greens
Burrito Fixings
Omelet Fixings
Mashed Potatoes
Piroshiki
salad
apples, 4
bananas, 4
onions, 4
pepper
potatoes, 4
egg
flour
sour cream
cat food (dry)
BBQ sauce
pasta (2)
wild rice
cod
cheddar
cider
oatmeal
Here’s the recipe for the salmon cakes and while they sound fancy they couldn’t be easier. Basically you mix it all up in a bowl and then bake it. I made a raita sauce with it but tarter sauce would go well too. I baked a filet of salmon with olive oil, pepper, paprika, cayenne, and a touch of salt and took the skin off but you can use canned salmon if you have that on hand.
Picture here
makes about 12 1″ cakes
3/4 lb salmon, cook (or 14oz can of cooked salmon, drained)
1 1/2 – 2 cups fresh bread crumbs (I used panko)
2 eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
2 tablespoons butter
These are great hot or cold and they also freeze well so you can cook up a double batch and have them always on hand!