Rejoice! The 11yo likes pickles again —garlicky, fermented pickles, even! Olives in meals may not be as far off as originally believed.
I’ve had a hard time seeing through my mountain of kale and sweet potatoes. My mini (veggie) panic almost made me forget about the rest of this week’s beautiful stash – brussel sprouts, beets, spinach, cilantro, carrots, scallions, lettuce, parsnips, cabbage and radish. Looking forward to warming the kitchen with:
Green Pineapple Smoothies
Banana Oat Muffins
Kale Pesto with Dried Mushrooms & Rosemary**
Orange & Grapefruit Zest (for freezer)
All the other veggies are going into our scrambles in the morning and bowls of noodles at lunch. ;)
Eating a brussel sprout scramble.
Listening to Shabbazz Palace.
Wondering how it’s already February.
I am wading through my stash of sweet potatoes and trying to come up with something exciting and new to do with my kale. Meal plan coming soon.
Crazy busy Friday to cap off a crazy busy week. Much rest and relaxation in order this weekend. Happy cooking!
I’ve been following the 11yo’s lead the past few weeks – clearing Wednesday of distractions so that I can crank through my day unfettered. No meetings. No calls scheduled. Just me and my list.
My reading material doesn’t always explicitly explore food, so that part of my world doesn’t usually cross over into the land of blog. Aimee Bender’s The Particular Sadness of Lemon Cake was a nice surprise – food, family, and relationships. I’m not often surprised by books, but at some point I forewent sleep all together to finish. Didn’t skip through bits and actually read through the final chapter (in its entirety); no scanning. That doesn’t happen often either.
I’ll be adding some of her other books to my to-read list and will be sure to check in if anything else with a food theme makes it to my nightstand.
I had a full day of meal prep yesterday, so I am stoked (and stocked) for the week. Also managed to have quite a bit of fun on Instagram yesterday in the middle of it all. Seemed like lots of folks were cooking and getting ready for the week so I was able to find some inspiration for last night’s dinner and the week’s meals. You can find me @thereal_aneelee if you want to take a peek. Keeping things super simple this week:
Seitan con Papas
Latin American Lentil Salad
Steamed Rice with Stir-Fried Veggies
Black Bean Tostadas with Lime-Pepita Slaw
Stuffed Acorn Squash with Sazon Rice
BLTs with Roasted Root Veggies
Lentejas (aka Vegetarian Ancho Lentil Stew)
P.S. Made an awesome hot mustard yesterday with his help and am now trying to figure out more ways to include it in our week. So good.
Sipping a homemade latte.
Listening to This American Life.
My horoscope says something about a catbird seat.
Well, it’s mid-week so I have clearly thrown planning to the side. That said, there is plenty of kitchen action. I have been ogling my newest addition to the kitchen book shelf – Vegetable Literacy – and am re-learning the art of pressure cooking. As far as veggies go, we are just working our way through our leafy greens (there are LOTS of them). They are going in scrambles, grain bowls, smoothies, and anything else we can think of.
I don’t really have a well thought out meal plan for the remainder of the week, but do have the following on the brain:
- Quinoa Salad with Lemon, Avocado & Pistachios*
- Open-faced Sandwiches of Spinach, Caramelized Onions & Roasted Peppers*
- Mustard Butter with Lemon Zest and Shallot*
- Collard Leaf Rolls with Black Rice*
- Seitan Con Papas
Enjoy the rest of your week!
* Vegetable Literacy by Deborah Madison