Breakfast Egg Muffins

Makes 12 muffins.  Bake at 350F for 25 minutes.

Into a 4-cup measure:

8 eggs and enough stuff to make 3.5 to 4.5 cups

Starches: bread crumbs, quinoa, baked potato
Vegetables: sauteed kale, spinach, little onion.  broccoli?
Bottled Vegetable: roasted red pepper, salsa, sun-dried tomato, artichoke heart?
dairy: shredded cheese.  a little milk or cream.

Keeps in refrigerator for four days for quick microwave breakfast.

December, first half.

German noodles with vegetarian gravy.  I don't remember what we served with it, but Kale would be good.

Thai vegetable and tofu coconut curry over quinoa

Tomato-Herb soup with oven grilled cheese

 Ribolitto Soup, 2 nights.  Served with rolls one of them.

Vegetable Soup au Pistou via Slow cooker.  Put vegetable soup ingredients in crock pot in afternoon.  Leek, Zucchini, onions, celery, bell pepper, canned diced tomato, vegetable stock.  Made spaghetti, tossed in olive oil, stuck it in fridge.  When it was time to eat, I microwaved the pasta, which we ladled into bowls, we poured the vegetable soup over it, and topped it with pesto and grated parmesan.  A hit, and worked on a tight evening schedule.

Leftovers night supplemented with more tuna melts.

December 16: before middle school concert.  Gopher Stew (at horn player's request); alt entree is Potato-Cheese Kofti with Makhani sauce.   Pomegranate as side.
Potato Kofti which I added fresh mozzerella.  2lb potato to 1/2 lb cheese.
Makhani I made up.  Tomato curry spices, and fenugreek and fennel, canned tomato sauce, paste, and diced.  Yogurt, cream, and butter.

Fish Tacos

Fish Tacos
this time: tilapia, slaw, wheat tortillas, salsa, sriacha-mayo or yogurt.
slaw: red cabbage, red onion, cilantro, lime juice, olive oil, salt and pepper

Tom Yum Soup

I find the about.thaifood.com site fairly dependable.  Though I'm happy to make Thai food with what's on hand, these are solid recipes that are a good framework.  

Vermont, having fewer people, has fewer thai restaurants than the San Francisco Bay area. So when I'm not in the mood to drive to or pay for amazing thai food, I make good thai food at home.

Tom Yum recipe at about.thaifood.com

My notes:

• 6 cups water
• 2 tablespoons Better than Bouillion Vegetarian or Chicken
• 1/2 tsp. lime zest
• 2 stalks minced lemongrass,
• 3-4 cloves garlic, minced
• 1 tsp. minced ginger
• 1 fresh red chili, minced, OR 1-2 tsp. Thai chili sauce, OR 1/2 to 3/4 tsp. dried crushed chili OR cayenne pepper
• generous handful of fresh shiitake mushrooms, sliced
• juice of 1 lime
• 2 Tbsp. fish sauce 
• 1 Tbsp. soy sauce
• optional: handful of fresh basil
• optional: other vegetables of your choice: baby bok choy, bell pepper, green beans, etc.

Pantry Pasta

Pasta Tubes
Jar marinara sauce
jar roasted bell pepper
jar artichokes
smashed garlic croutons
mozzarella cheese

in bowls at table to add:
diced ham
anchovies
kalamata olives
canned olives

Dinner after the museum

After our visit of the season to Shelburne Museum, a few days before it closed for the winter.

Improved vegetable soup
pomegranate
Family Tuna Melt

The Family Tuna Melt
Split an unsliced loaf of bread lengthwise.  Scoop out and set aside some bread to make a bowl that will hold more.  Butter the bread surface, sprinkle some cayenne on it.
Mix three cans of tuna with mayo.
Spread tuna on bread
top with cheese
broil 2 minutes.
If the bread is still cold, lower rack and bake at 300 until warm.


Improved Vegetable Soup
Basic soup was broth-carrots-celery
Added: diced tomato and spinach.
Major Improvement.
Garnish with pesto

Quick Lunch Before Museum

Tomato Soup
Un-chickened noodle (spatzle) soup
grilled cheese
Spatzle