Hello! I essentially forgot about this blog and now it’s November.
I wrote a while ago about our attempts at menu-planning. We’re a little off-and-on about it, but what has worked for me lately is googling one or two ingredients that we have to use up in the next few days, and choose one of the results, rather than paging through lists upon lists of “easy dinner recipes.” You can drive yourself crazy that way.
Without further ado, the recipes that have been winners:
Chard and Coconut Soup
The original recipe seemed like it needed something, so we added a cup of lentils (cooked in the veggie broth) and two teaspoons of curry powder. So delicious.
Sweet Potato and Kale Frittata
Better if you’re cooking for more than two people, as it’s definitely not as good the second day. We don’t have an ovenproof skillet so we transferred it to a pyrex before putting it into the oven, which meant that we skipped the extra three minutes of stovetop cooking once the eggs were added. Perhaps this was an important step– it had to cook at least half an hour in the oven instead of 10-14 minutes. Still turned out great.
Red Lentil Coconut Soup
I always think it’s sort of silly when a recipe calls for “light” coconut milk. I used the regular kind. It’s good fat!
Ojas Increasing Oatmeal
This takes a little while to cook, but it’s worth it, especially when it’s cold outside. I add walnuts at the end. And I mixed the right amounts of those spices (cinnamon, turmeric, cardamom, ginger, clove) in a little jar so I can just take half a teaspoon of that mix and stir it in to save time.
Nutty Broccoli Soup
Malcolm liked this too! It was one of the first soups we’ve made that we’ve let him have, since it’s flavorful but not spicy.
Lime Cilantro Portabello Tacos
We’ve had these a handful of times since the summer. Super easy and fast (especially if you forget to marinate the mushrooms like we sometimes do).
Sweet Potato and Kale Pizza
Another go-to lately. Who doesn’t love pizza? But it’s nice to have one without tomato sauce or a ton of cheese. We add shiitake mushrooms. And we put the crushed red pepper flakes on after the pizza is done rather than pureeing them with the sweet potato, so we can give some of the pureed sweet potato to the little guy.
Butternut Squash Soup with Chipotle Cream
This soup is so amazing. One of my students brought in a jar of it that she had made and we had it on a day that we visited a pumpkin patch and an apple orchard and it was just SO FALL. Then I found the recipe and made it and it was allllmost as good. I think I added a little too much chipotle. Maybe follow the recipe. (Also it calls for chicken broth– I used vegetable broth obvi. So did my student, just in case you’re wondering.)