Sauteed onion, pepper and tomato mixed into some scrambled eggs, served over a toasted bagel. I think eggs should be dinner more often!
The boys may look like they can’t keep their hands off my plate, but they were much more interested in the carbs than the protein or veggies.
4 Comments February 25, 2009
The boys are having a sleepover at their grandparents’ house, so I decided to get a jump on the week and finalize my Thanksgiving menu. I also got all my shopping done, save for unsweetened, dried cranberries (I’m going to try Mrs. Green’s, which probably carries them). I’ll pick up the fresh turkey and stew meat from my butcher on Wednesday morning. And J. will get the cheeses for our cheese tasting from Murray’s this week. I definitely feel ready! Thanksgiving is my absolute favorite holiday — I love planning for it, cooking, setting the table, having my family here, and I don’t even mind cleaning up (much).
In previous years we started the sit-down meal with soup; sometimes a butternut squash soup, or even a clear wild mushroom. But it winds up being too much food — we’ve already taken the edge off our hunger with the cheese, crackers and fruit. We’ll skip soup this year and just serve the main meal without individual courses.
We’ll have 16 people eating, plus my sweet niece who I would like to plop on the table as a cute centerpiece. Somehow I miscounted earlier in the week and came up with 12 people. Hmmm. I hope my cooking is better than my math.
Thanksgiving Menu, 2008
Before meal:
cheese tasting platter with red and green grapes, crackers
The meal:
roasted turkey (J.’s domain)
J.’s Favorite Goulash with egg noodles
sliced cranberry sauce (from a can, that’s how we like it!)
Brussels sprouts w/ chestnuts & dried cranberries (recipe from RBF)
garlic & oil carnival squash (making this up as I go along)
savory stuffing (mom’s bringing)
dijon roasted potatoes
sweet potatoes with marshmallows (j.’s aunt is bringing)
Dessert (it’s too much, I know):
ginger chocolate chip bars
cranberry streusel bars
fruit salad (GG is bringing)
chocolate dessert (renee is bringing)
pies (j.’s aunt is bringing)
5 Comments November 22, 2008
::> Enter my Healthy Habits plate contest here! < ::
I feel like I’ve barely been cooking lately — we’ve had lots of planned meals out (like our cheese tasting) and on other days I’m using leftovers from the freezer (we defrosted some goulash one night). I suppose I’m in a bit of a rut. This week will be better, though. And I’ve started planning for Thanksgiving, which we’ll host here — I’m getting excited about trying some new recipes for the holiday.
We’ve finished up all our Pumpkin-Chocolate Chip Muffins, so I plan on making Chocolate Chip Banana Bread this week as well.
This weekend is up in the air — my sister is in town, and J. and I are having a date night to watch Indiana Jones and the Kingdom of the Crystal Skull while the kids sleep out. We’ll figure out weekend eating plans as they come.
Monday: Leftover Winter Lentil Soup, challah rolls, muenster cheese slices
Tuesday: Mushroom Lentil Barley Stew, Pumpkin Dinner Rolls
Wednesday: Chicken Sausage with Lentils & Peppers, whole wheat egg noodles
Thursday: Unstuffed Cabbage, farm share veggies, Italian rolls
Friday: Chicken soup (from the freezer) with noodles, challah, farm share veggies
Saturday: TBD
Sunday: TBD
For more menu planning ideas, check out Laura at Organizing Junkie.
9 Comments November 16, 2008
Another day, another chocolate chip muffin. I’ve come to realize that as long as two criteria are met: 1.) smooth batter (no lumps of fruit); and 2.) chocolate chips are included, my boys will eat anything I can pack into a muffin, even if they’d never touch it otherwise (carrots, peanut butter, bananas, etc.). Today it was pumpkin. I had intended to throw some flax meal in at the last minute but I forgot. Next time.
These are a nice, simple, slightly-dense muffin that I am comfortable serving for breakfast with a cup of milk. It beats crackers or pretzels, which is what G. has otherwise been requesting after I turn down his pleas for ice cream or cookies.
Pumpkin-Chocolate Chip Muffins
Adapted from Kid’s Favorite Chocolate Chip Muffins
Makes 24 muffins
3 c. white whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
4 large eggs
1 c. white sugar
1 15-oz. can pure pumpkin
1/2 c. unsweetened applesauce
1/2 c. canola oil
1 c. semi-sweet chocolate chips
Preheat oven to 350° F.
In a large bowl, mix together all ingredients except chocolate chips until they are just combined. Mix in chocolate chips.
Line or grease muffin tins, and fill each cup generously with batter. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
6 Comments November 9, 2008
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:
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