Over the last few weeks, “normal” weeknight meals have been scattered around the fun of Thanksgiving, birthday celebrations, soccer tournaments and school plays. It’s been fun and a bit challenging to make sense of the food leftover in the fridge and cupboards…. and balancing the cold weather foods with the I-need-to-detox feelings!
- chickpea cauliflower and potato soup
- kale salad (didn’t add carrots or red pepper because I don’t like my salads so crunchy)
- red beans & rice (of course I used canned beans)
- baked pasta with meatballs
- tortellini soup with kale and cannellini beans (this frozen kale is the best thing since sliced bread)
- easy cheese enchiladas, rice & beans (Whole Foods sells these corn-flour tortillas that taste like corn but roll like flour – I’m loving them!)
- any meat seasoned with this Canadian steak seasoning blend (seriously, buy it by the big container)
- steamed broccoli, poached eggs, cherry tomatoes (late night quick dinner)
- breakfast for dinner – buttermilk waffles, sausage, sliced apples and pears
- coffee cake muffins
- carrot cake (Happy 70th Birthday, Mamare!)
Thanksgiving planning was done by Isabel this year, via the following note left out for us:
- Lunch – Charcuterie spread from Tastings and Giolitti
- Turkey and gravy – Alex does it (true confessions, I have never cooked a turkey or made gravy in my life….)
- Sauerkraut – simmer all afternoon with turkey neck, 1 green apple cut up, 1 onion, juniper berries, bay leaf, chicken stock
- Stuffing – the usual sausage and artichoke and parmesan
- Green beans – repeat green bean casserole with crispy onions
- Carrots – with sage and thyme (because we need some color on the plate)
- Mashed potatoes – the usual, with butter and sour cream
- Cranberry relish – orange cranberry relish
- Brussel sprouts – roasted
- Corn pudding
- Pumpkin pie – this one (no carrot juice)
- Apple pie – an assortment of apples and pears, this is the best pie crust recipe
Did I miss anything? xo M.
