Good morning, all! I got this up a little later than usual, as I just couldn’t finish it by a decent time last night. Ryan and I are trying hard to be more disciplined in going to bed early, and I needed his encouragment to leave this post, finished or not, and just go to bed!
Monday: Ginger-lime chicken, rice (cooked in broth), salad (using random vegetables that need to be used up before I go shopping)
Tuesday: Spicy Lentil Pot (great vegetarian recipe) with homemade chapatis (Indian flat bread), both from More-With-Less
Wednesday: Dinner at church event
Thursday: Soft tacos- sprouted corn tortillas, ground beef, lettuce, homemade salsa, sour cream and cheese
Friday: Breaded cod (Nourishing Traditions), Papas Chorreadas (also More with Less, recipe below)
Saturday: Dinner with friends- Moose ribs in crock pot with homemade BBQ sauce (still using up the moose my step-Dad brought me last time he visited- so good!), Butternut Squash with 12 cloves of garlic (recipe below) and Italian Salad (Nourishing Traditions)
Sunday: Spud Special Soup with sausage (basically a creamy, comfort food of a soup) to be made in the crockpot- my new method of cooking for Sunday dinners, so that it can truly be a restful day for me.
All right, here are the recipes. These are two of my favorite veggie side dishes!
Papas Chorreadas (Creamy Potatoes)- from More-With-Less
Fry in butter/oil: 1/2 cup onions, diced
6 green onions, chopped
5 tomatoes, diced
Turn down heat and add:
- 1/2 cup cream
- 1 tsp. cilantro
- 1/2 tsp. dried oregano
- pinch of cumin
- 1/2 tsp. salt and black pepper to taste
Stir until combined.
Add 1 cup grated cheese (any kind works)
Pour sauce over boiled potatoes. I like to use a mixture of regular potatoes and sweet potatoes or yams. I chop them in larger chunks and boil til soft.
Butternut Squash with 12 cloves of garlic (from Vista Magazine, Issue 48)
- 3 Tbsp. extra virgin olive oil
- 12 cloves garlic, peeled
- 1/8 tsp. freshly grated nutmeg (I use dried)
- 3 cups peeled, seeded butternut squash, cut into 1/2 inch cubes
- Sea salt and freshly ground pepper
- 2 Tbsp. chopped fresh parsely
- 4 Tbsp. freshly grated parmesan cheese
Preheat oven to 400 F.
In a 9×13 baking dish, combine oil, garlic and squash. Toss well and season to taste. Cover and cook for 10 minutes.
Remove the cover and cook for 10-15 minutes longer until the squash is golden brown on the bottom.
Add the parsley and stir gently. Sprinkle with the cheese and return to the oven and bake for 10 minutes longer to brown the cheese.
Edit: This post was accidentally posted when it was half finished- my apologies! Not quite sure how that happened!