This last week was a blindingly dizzy one, and proof that meal planning, even to the extent of just giving what I’m cooking thought before 5 p.m., makes for a smoother weekday routine. I subbed for the kindergarten teacher a day and a half this week, and while it was fun, it was also exhausting. My immune system mustn’t be up to par, and combined with seasonal allergies, by Friday night I could feel the beginnings of a cold.
I pumped myself with a tea concoction of ginger, lemon & honey Saturday morning, and made a fresh batch of this turmeric tea after finding fresh, locally grown turmeric root at the food co-op later that day. Virginia already had a sleepover planned, and thankfully I had all the fixing to make fried rice, pork tonkatsu, and some of these vegetable wontons tucked away in the freezer.
We greeted the morning with freshly baked challah, French toast, vegan bacon (I’ll get around to posting that recipe one of these days), and a handful of berries from the garden. We’re all happy to have one extra day off this week, even if Columbus didn’t really discover America. Here’s a peek at what else is happening on the cooking front this week.
- This Lemon Thyme Roasted Butternut Squash is a great add-in for grain bowls. I toss it with quinoa, a splash of soy sauce & drizzle of sesame oil.
- Brown Butter Apple Pie—just made this recipe last night, using this pie crust recipe!
- I’ve been craving this Slow Roasted Chicken Soup.
- Homemade English Muffins to make little pizzas. These were a favorite growing up, and I imagine will be even better with homemade muffins.
- Lentil soup—still deciding on this, this, or this one.
- Corn Broth—the freezer is full of cobs from the summer, and it’s time to make this broth out of them. This is one of my favorite broths to use when making this lentil soup.
- Fried Rice is a weekly event at our house; I just add whatever leftover protein I have to the pan.
- Perfect Chocolate Chip Cookies and French Chocolate Cake on Saturday to pack & ship for the Bake It Forward gifts.