grocery shopping with instacart

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The following post was put together with the support of Whole Foods.

Cooking an average of 15-20 meals a week depletes the cupboards pretty darned fast, so grocery-shopping is a non-negotiable part of my (and every home cook’s) life. My bi-weekly CSA share, farmers’ market shopping, and food swapping has shortened my grocery store lists significantly, but I still rely on brick and mortar grocery stores for staples (non-dairy milks, tofu, bulk legumes/grains, etc.). I’ve gotten better at surviving these frequent trips – list in hand, ear buds in, personal bubble of translucent steel erected – but finding the right time of day to navigate the aisles is getting trickier now that I am managing a larger workload.

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homemade pumpkin puree

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homemade pumpkin puree |

I have a confession: I have never baked with canned pumpkin puree.

I didn’t grow up eating pumpkin pie or pumpkin bread or pumpkin anything. Our holiday gatherings tended to have flan or Lulu’s choco-flan or dulce de camote. The closest I came to pumpkin in October were those little pumpkin-shaped candies that my mother would throw out of our Halloween baskets (source: dangerous halloween candy urban legend of the mid-80s).

I baked my first pumpkin pie only a few years ago and by then had already switched gears to cooking from-scratch as much as possible. I figured I’d skip the canned stuff. Roasting and pureeing the pumpkin went easily enough. My first pie was not very pretty though and I had a really hard time getting it to set. My aha did not come until my second pie. I decided to strain the excess liquid from the puree until it stuck to a spoon and voila! Set pie and a perfect (flexible) consistency for all things pumpkin.


Homemade Pumpkin Puree

  1. Slice the stem off and cut in half.
  2. Place the pieces face down on a large rimmed baking sheet and roast in a preheated 375º oven until the skins start to brown and wrinkle and pokes easily with a fork.
  3. Scoop the sweet stuff out and puree it in either a food processor or blender (Food mills work, too, but I like the smoother texture that you can get out of an electrified tool).
  4. Transfer pumpkin puree to a cheesecloth lined strainer until your puree is no longer runny.

One pumpkin usually makes about 2 ½ cups of the more firm puree. I freeze whatever goes unused in one cup portions for later batches of bread, tortillas, and any other pumpkin-y things that come up.

veggie meal plan – october 5, 2014

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vegetarian meal plans

veggie meal plan - 10/5/14 | aneelee.comPicked up my CSA stash yesterday and the kitchen now has Fall oozing out of every nook and cranny. We have greens! I’ll be making my usual batches of beans, roasted veggies, and sauces to help ease dinner and lunch prep during the week later today. Also have my eye on these new(ish) things for the week:

Sweet Potato Waffles
Quick Pickled Beets
French Lentil Salad
Miso Soup with Rice & Poached Egg
Braised Coconut Spinach w/ Chickpeas and Lemon

What do you have planned for the week?

veggie meal plan – september 29, 2014

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vegetarian meal plans

veggie meal plan - 9/29/14 |

Thanks for letting me take a week off! We had some lovely family downtime and I feel re-energized after a library visit and some much-needed kneading time in the kitchen. I’m back with a quick list of what I have planned for the week. CSA pickup is on Saturday so we are working with the little we have a left, a few store-bought vegetables (hi, broccoli!) and the pantry. Leaving plenty of room for a little bit of winging it.

Broccoli, Lemon & Parmesan Soup | Chickpea Salad Sandwiches
Pantry Soup
Beet Spaghetti | Spinach Salad with Pears & Walnuts
Black Beans & Rice
Homemade Pizzas

Snacks & Beverages
Squash-Parmesan Crustless Mini-Quiches
Zucchini Bread
Grilled Tomato Salsa

What are you cooking?