eating at almost-thirteen

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celebrating

The following is a list of what food items the 12yo has requested to have available for her birthday weekend:

  • Oatmeal pancakes
  • Watermelon, watermelon, watermelon
  • Tres leches cake
  • Juice (any kind)
  • Casa Garcia nachos

Lots has changed in the past year (height, maturity, etc.) but the only change in this list is (1) type of cake and (2) a preference for a plate of nachos instead of mac and cheese. Baby steps, y’all.

P.S. Post where I gush about all the growth and awesomeness to follow tomorrow, ’cause this kid rocks.

veggie meal plan – 8/15/16

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cooking in season / vegetarian meal plans

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Good ol’ Hampshire College had a small farm on campus and a student-run coop with bulk bins, so I can pretty strongly delineate my attachment to eating local (hyper-local even) back to my college days. The practice started a little over 20 years ago and to this day, I (and now my family) eat what the local seasons and growers have to offer. Given that snippet of history, I hope you understand how disorienting the past few weeks have been. The grocery store offers up way too many options and it had been years since I have put together a meal plan BEFORE knowing what I have to work with.

Anywho… CSA, yay! Back to the point…

MEALS
Zucchini lasagna
Enfrijoladas
Vegetarian Chili (and some Frito pies)
Risotto
Zucchini Quiche
Soup TBD (maybe a potato leek?)
BLTs with Tofu Bacon

SNACKS & OTHER STUFF
Roasted okra
Roasted beets
Cucumber slices
Watermelon
Coconut cake

PRESERVES
Fermented jalapeños
Fermented dill pickles
Golden habanero sauce
Peach sauce

veggie meal plan – 8/8/16

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food-related / vegetarian meal plans

Picked up a handful of vegetables at the grocery store (peppers, cukes, zucchini, etc.) and am working my pantry and freezer to the max this week to help pull all of our meals together. Wish me luck as I try to cook up a week’s worth of meals without my trusty CSA stash.

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Meals
Quinoa chowder with spinach, feta & scallions*
15-minute lo mein
Cucumber Salad**
Fideo Bowls
Homemade pizzas with whole wheat pizza dough***
Entomatadas + Frijoles Charros

Snacks
Roasted beets
Coconut-pecan granola
Lentil salad with roasted peppers & vegetable garnishes*
Watermelon-strawberry popsicles

For breakfast, we’ll be rotating our usual of yogurt, scrambles, oatmeal with lots of fruit and loads of coffee.

* Vegetarian Cooking for Everyone by Deborah Madison
** Near & Far by Heidi Swanson
*** King Arthur Flour Whole Grain Baking

 


Planning my week out meticulously in hopes of less chaos.
Roasting beets. 
Olympics on in the background. 

no csa pickup

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food-related

I have been so out of sorts and busy the fast few weeks that I let my CSA subscription lapse! Rectifying that today, but it I won’t be able to pick up my CSA box until next weekend. Yikes! Next up? A meal plan with lots of pantry meals…

weekend preserving: a list

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preserving the seasons


Lots of produce that I need to put up this weekend, so I thought I would put together a list for the sake of accountability. I’ve listed things in order of priority for my pantry, but this does not necessarily mean that I will tackle them in that order:

  • Crushed tomatoes
  • Shelf-stable salsa (small batch for emergencies) 
  • Ketchup
  • Fermented dill pickles
  • Pickled red onions
  • Fermented serranos
  • Charred serranos for freezer
  • Escabeche (small batch for botana emergencies)
  • Enchilada sauce for freezer
  • Fermented serranos

Tryint my best to not get overwhelmed by just taking things a project at a time. 

P.S. I got a batch of fig jam put up last night and feeling a little less guilty about letting the birds win today. I’ll head back out tomorrow.

P.P.S. If anybody wants watermelon rinds for pickling (not organic, sorry), let me know. Ended up with two watermelons today and feel guilty throwing out soooo much of the rind. Nobody in the house likes watermelon rind pickles, but I know you people are out there. 

tomatolandia cont.

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preserving the seasons


I have put up 7 pints of shelf-stable tomato sauce and 5 pints of oven-roasted tomatoes in the freezer to date and that is just not enough to make it through to June 2017. 10 pounds of san marzanos getting processed tonight! Stay tuned to the ‘gram and twitterverse for the play-by-play. 

no junk week

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food-related

Been snacking on lots of chips and sweets lately, so I am staying strong for 7 days. No junkie stuff. We have plenty of fruit and homemade pops on hand to take care of the sweet cravings. The salty stuff? Gonna try hydrating better to see if that makes an impact.

summer meal plan – june 26,2016

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cooking in season / vegetarian meal plans

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In the middle of a cooking groove, so I am riding it all the way to an actual meal plan. This is way more food than we can probably get through in a week, but I figure I’ll just keep working through it until we run out of produce.

Putting lots of tomatoes and peaches this week, too. Excited to try Kate’s peach sauce in addition to putting away a small batch of peach jam.

MEALS
Summer Veggie Burgers | Crispy Okra
Ginger Brown Rice with Carrots
Spaghetti Squash with Chickpeas and Greens
Creamed Elote with Spaghetti Squash
Caldo de Papa
Leek & Potato Frittata (based on this recipe)
Pepperoni Tempeh Salads*
Sweet & Spicy Roasted Carrots & Parsnips

SNACKS
Carrot Muffins
Granola
Quinoa Cakes
Roasted BBQ Chickpeas
Roasted Beets

BREAKFAST
Veggie Scrambles
Yogurt & Granola with Peaches
Multigrain Waffles**
Breakfast Tacos

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* Salad Samurai by Terry Hope Romero
** Vegetarian Cooking for Everyone by Deborah Madison