Wednesday, August 26, 2015

End of Cilantro

Second day of the kids' school--thought I'd put some fresh cilantro on the fajitas, and discovered that the cilantro is over--all dried out, down to seed pods.

Friday, August 14, 2015

Last of August, going into school start

Sunday: Burritoes with choice of filling: seasoned turkey hamburger, plain refried pintos, or seasoned scarlet runner beans.  Watermelon side.
Monday: Sausage patty burgers on pretzel roll (vegetarian sausage patties where applicable).  French fries.  leftover Watermelon side.
Tuesday: can't remember.
Wednesday: can't remember.
Thursday: Mac and Cheese using whole wheat penne, topped with tomato from garden. french fries again.

Sandwich ideas from Real Simple.
1. Goat cheese with ratatouille.
2, Pan Bagnat:  oil and vinegar dressing with anchovy, tomato,  red onion, artichoke hearts, cured olive, celery leaves (!) and sliced hardboiled egg.
3. Bacon, arugula, and tomato JAM.
4. Ploughman: sliced apple and cheddar with onion jam and spicy mustard
5. Curried chickpea with apple
6. Antipasti (not vegetarian)
7. Mozzarella, BEET and basil
8. Hummus, Feta, and Cucumber (with mint)

Quick lunch soup.
(this was delicious.  Why don't I do this more often??!!)
olive oil
one summer squash from garden
two 14-oz cans diced tomatoes
three vidalia onions
bunch kale
1/2 TB Herbs de Provence
1/2 TB Better than Bouillon Vegetable base

Warm oil in pot.
Cut squash into 8 lengths, cut out seeds, slice in food processor.  Add to pot.
Remove skins from onion and any brown/green parts, slice in foodprocessor.   Add to pot.
Add Herbs de Provence.
Cook on medium until onion is translucent.
Add two cans diced tomato.
remove stems from kale, slice in food processor, add to pot.
Add bouillon paste, salt to taste.  continue until Kale is cooked.
remove from heat.
With an immersion blender, puree about half what's in the pot.

Serve with prepared pesto, grated parmesan cheese, warmed beans, and sandwich fixings.

Sunday, August 9, 2015

A week without kids, and a week with:

Summer camps, trips to visit relatives...there a week here and there in the summer where the younger kids are gone.

With fewer people in the house, we serve more adult food and less of it, eating more leftovers.

Vegetarian Lasagna (kale and garden summer squash)
Scarlet Runner beans, as burritos, and as yummy bean soup.
brittany crepes, all buckwheat, with swiss cheese, garden tomato, mushroom and spinach for brunch.

For the kids' return I'm planning:

bean and ground meat burritos
grilled cheese with tomato soup
salad nicoise
burgers, choice of beef or veggie.