Monday: Leftover Pizza
Tuesday: Spaghettini with Roasted Tomato and Almond Pesto
Wednesday: Wild Mushroom and Goat Cheese Frittata with Fruit and Dilled Potatoes
Thursday: Lentil Salad with Spinach, Pecans and Cheddar, Pita Chips and Pears
Friday: Grilled Shrimp with Bruschetta and Arugula Salad
Saturday: Dinner with the Girls, Pizza - but if you're tired of that may I recommend Falafel*
Sunday: Vegetarian Cassoulet
*I didn't include these in the grocery list
Weekly Pantry List
Fresh garlic (one whole bulb, plus), olive oil, crushed red pepper flakes, milk (1 cup), horseradish, dill, bay leaf, red wine vinegar, balsamic vinegar, maple syrup, raisins, ground cloves
Weekly Grocery List
Goat Cheese (4 oz)
Parmesan cheese
1/4 lb old white cheddar
Large shrimp
eggs (8)
1 zucchini
Wild mushroom mix (4 oz)
3 medium leeks
3 celery ribs
1 shallot
Green onion
1 small onion
Tomatoes (2 3/4 lb) + 4
Fruit (to go with frittata)
Arugula
1 pear
Fresh oregano
Fresh basil
4 thyme sprigs
2 parsley sprigs
5 carrot
1 1/2 lbs spinach
2 multi grain baguette
Raw Almonds (5 Tbsp)
2/3 cup pecans
1 lb lentils
3 (19-ounce) cans cannellini or Great Northern beans
Spaghettini
Leftover Pizza
Dave definitely has more patience with the kids for finicky things, such as teaching Hannah how to fish (and shopping for winter boots, I don't do anything well if I have to be indoors wearing or lugging my winter coat around). He's been taking Hannah fishing at the lake for a few years now, either in my uncle's little fishing boat or off the dock. This weekend they were fishing off the dock after supper, each on their own section, Hannah holding her own rod and casting all by herself. She would repeat the instructions to herself out loud, "lean back, push the button and then throw forward..." A boat full of people came by and said, "Nice caste!" Dave had to explain to her what the word caste meant and then she changed her instructions to herself, "lean back, press the button and caste..." My mom snapped this beautiful photo of her and I just had to share it.
Recipe
I know this is a bit of deja vu from last week but there was all that leftover pizza in the freezer haunting me as I thought of the little ice crystals sneaking in giving it freezer burn...I know it may be a little bit of a sickness. I'm also oh, so very lazy on days when we drive in from the lake. I'm not sure why but I just can't seem to snap out of a funk.
Spagehttini with Roasted Tomato and Almond Pesto
We went to a 65th wedding anniversary party tonight. It was for a couple that I have come to call Grandma and Grandpa Tait, they are my uncle's parents and not technically my grandparents but, really what's a technicality? Over the years I have loved them and felt loved by them. Sixty Five years is really an amazing amount of time. It really made me think about how much we grow and fall in love after we've actually gotten married. I think that once we got married I kind of thought, that's it, we found each other, clearly I was very naive. Even though we were promising a lifetime together I never really thought it through (well, I thought it through, I didn't enter my marriage on a whim or anything), more accurately realized how big that could be. As four generations gathered to toast them, from their youngest great grandchild of nine months to one of their lifelong friends who will be ninety this year, the enormity of it was revealed. So here's to them and their sixty five years, I hope that one day Dave and I are surrounded by a similar crowd on our 65th!
Recipe
This recipe is from epicurious and was really easy and tasty. The only thing about it is you have to have at least an hour to roast the tomatoes, but the pesto can be made a day ahead, probably would be really good to have some extra time for the flavors to meld.
7 Tbsp olive oil, divided
2 1/2 Tbsp chopped fresh oregano, divided
2 unpeeled large garlic cloves (I would actually change this to 4 or 5)
5 Tbsp whole raw almonds, divided
1/2 tsp dried red pepper flakes
300g perciatelli, spaghettini or linguine, whole wheat
Salt and pepper
Parmesan cheese
Preheat oven to 375F.
In a large bowl toss together the tomato halves with 2 Tbsp of the olive oil and 1 1/2 Tbsp of the fresh oregano. Place on a parchment lined, rimmed cookie sheet cut side down along with the unpeeled garlic, drizzle any remaining juices from the bowl and roast until garlic is tender, about 30 minutes.
Remove garlic from oven and flip tomatoes so they are cut side up and roast for another 30 minutes, until they begin to brown a little. At the same time arrange almonds on a pan and toast for about 10 minutes, check often so as not to burn. Once the almonds are toasted remove from oven and let cool.
Peel garlic and place in a food processor along with 4 Tbsp almonds, 2/3 of the tomatoes and the red pepper flakes and pulse to course puree. With the processor running on low add the remaining 5 Tbsp of olive oil until mixed in, season with salt and pepper to taste. Pesto can now be put in an airtight container in the fridge until ready to use.
While pasta is cooking chop the remaining tomatoes, almonds and oregano. On serving platter mix together the pesto and tomatoes with 1/2 cup of pasta water and then toss in the pasta (add more of the pasta water if needed), top with chopped almonds, oregano and a little grated Parmesan cheese.
Wild Mushroom and Goat Cheese Frittata with Fruit and Dilled Potatoes
Seriously, it was one of those days where half way through you want to crawl back into bed and sleep until the next. It started with a bad phone call, to being late for a dentist appointment to doing a bunch of stuff I didn't much feel like doing. I really wished I could just go and hide for the rest of it because I wasn't even any fun to be around. Tonight while I was making supper I could hear the girls running around upstairs back and forth between their rooms but other than that they were completely quiet, very unlike my children. You know when you know you should go up and check on therm but you're almost scared? I was scared, more scared that they would be doing something not too bad but that I would flip out because of my sour mood so I waited. They came down part way through to check on me and steal a few pieces of pineapple and went right back up. As I'm waiting for dinner to cook I can hear them whispering back and forth (Hannah whispering something and Harper repeating it word for word). Hannah's whispering (not very quietly), "Now let's go clean your room and it'll be a great big surprise for Mama!" So I sat in my kitchen and bawled my face off because, I'm a little crazy, but mostly because I have the greatest kids in the whole world!
Recipe
This recipe is from a spicy perspective it was very good and easy. I might use a little less goat cheese next time but it was good as is, it just seemed that you could get away with less if you wanted (I didn't use the truffle oil).
8 eggs
½ cup milk
3 Tbsp vegetable oil
4 oz. sliced wild mushrooms, sliced (crimini, oyster, shitake…)
1 large shallot, quartered and sliced
1 small clove garlic, minced
6-8 drops of truffle oil (optional)
¾ chopped zucchini
4 oz. soft goat cheese
¼ cup chopped green onions
Salt and Pepper
Oil
Preheat oven to 350F. Preheat a skillet to medium-high.
Add 1 Tbsp oil to the hot skillet, then add shallot. Sauté for 2 minutes. Then add the garlic and toss.
Add the sliced mushrooms. Carefully add the truffle oil, if desired. Sauté the mushrooms for 5-10 minutes, until deep brown, to render out the moisture. Finally, add the zucchini to the skillet and sauté another 2-3 minutes. *Truffle oil is potent—use it sparingly. Transfer the veggies to a plate and wipe the skillet with a paper towel.
Put the skillet back over high heat with 2 Tbsp oil. Mix eggs and milk with ½ tsp salt and fresh pepper. Whisk until frothy.
Briskly swirl the skillet around as you pour the egg mixture in—this creates a crust on the outer edge. Then add the mushroom and zucchini mixture back to the skillet and crumble the goat cheese over the top.
Remove from heat and place in the oven for 15-20 minutes until cooked through. Slide out of pan onto a cutting board and cut into wedges. Be careful not to grab the hot handle of the pan to take it out of the oven, I know who would do such a thing? Me...twice actually.
We just had some potatoes and pineapple with it. I was going to make a fruit salad or fruit platter but it was actually just one those days that I chopped up a little pineapple and put it in the middle of the table and said help yourself.
For the potatoes I just washed and halved little potatoes, boiled them and then tossed them with horseradish, buttermilk, salt and pepper and lots of dill.
Lentil Salad with Spinach, Pecans and Cheddar, Pita Chips and Pears
Today was Hannah's last day of school...her graduation. I know that it seems so silly for four year olds to have a graduation, it seems that they put a cap and gown on kids for almost
any reason these days and this is precisely what I was thinking until I saw this. Who can resist that super cute, proud little one? There was a whole room full of them! The audience was packed with parents as the little ones filed in two by two holding hands and stopping to put their flowers in the vase. They all sat in little chairs and stood to recite poems and songs they learned during the year as well as the alphabet and words to go with each letter (my arms were shaking from videoing). They then each received their little diploma, not pausing for pictures but hurrying back to their seats. Hannah barely looked at me the whole time concentrating instead on her teacher and the words that were escaping her lips to join the chorus of little voices. What really got me was at snack time after, Dave left to go to work and Hannah, Harper and I proceeded to the next room to partake in the little party. Hannah did not sit with Harper and I, instead choosing to sit with her friends from school. This was nice...for her, I guess. It was really the first time that she chose friends over me, I know seriously get over it - but it was so strange. Usually, even though she is with her friends she stills hangs off me and wants to be near me but now...the process of changing into a "school kid" has already begun.
Recipe
I'm including this recipe because it's what we ate but I have to say it was very disappointing. The most disappointing thing about it is that all the flavours sounded like it would go together so well but I found it so bland. I think that if there was a better dressing that would help but if you're not looking to experiment I would make lentil stew instead found here.
The recipe is from quick from scratch soups and salads and I have never been disappointed from this book before, perhaps it was me.
1 small onion, halved
1 carrot, halved
1 clove garlic
1 bay leaf
1/3 cup pecans, toasted and chopped
4 Tbsp red or white wine vinegar
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup olive oil
1 1/2 lbs spinach, stems removed, leaves washed well
1/4 lb aged white cheddar cheese
In a medium pot, combine the lentils. onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, partially covered. until the lentils are tender, about 30 minutes. Drain; discard the onion , carrot, garlic, and bay leaf.
In a large glass or stainless-steel bowl, whisk together 2 Tbsp of vinegar, 1/2 tsp of the salt and 1/4 tsp of the pepper. Add the oil slowly, whisking.
Shred half the spinach and put in a large glass or stainless-steel bowl. Add the hot lentils and toss with half the dressing, the remaining 2 Tbsp vinegar, 1/2 tsp salt, and 1/4 tsp pepper. Toss the mixture gently until the spinach wilts.
Toss the remaining spinach into the remaining dressing and put on plates. Top with the lentil mixture and the toasted pecans. Using a vegetable peeler, shave the cheese over the top.
Grilled Shrimp with Bruschetta and Arugula Salad
It was a time warp day today, but in a good way. Dave's away for boy's weekend, golfing at the cottage. Since he'd worked a lot last week he took today off to spend with the girls before he went. So it was one of those odd days where you think it's Saturday and then wonder why it's not busier out and then remember with delight that it's Friday. We both did a little shopping on our own this morning, it was another rainy day so the girls played inside and somehow I looked down at 1:30 and they were both still in their jammies, I'm not sure how that happened. It was just such a relaxed day, even when we discovered a nail in the tire it all came in stride today. My mom came for dinner and we sat and visited while the girls curled up on the couch together and watched a little T.V. It's now late and I have stayed up way too late, I always do when Dave's away it's really dumb because there's no question about who's going to getting up with the girls in the morning.
Recipe
There's really no recipe for this meal but here's what I did:
I mixed olive oil, maybe 1/3 cup, with two cloves of pressed garlic, strung the shrimp on skewers, brushed them with the oil and BBQ them.
Preheat oven to 350F, wrap a bulb off garlic in tin foil with a little drizzle of olive oil and bake until soft, 30 to 40 minutes). I sliced a baguette, sprayed it with olive oil and broiled them on both sides until toasted (I would have BBQed them but didn't want to have to stand out there and watch them in the rain).
Set out the baguette and garlic with slices of tomato and fresh basil.
For the salad I tossed together wasabi arugula (I had no idea but it's actually got a kick to it) with some old cheddar, pear, raisins, toasted pecans and drizzled it all with maple syrup, balsamic vinegar, olive oil and a little salt and pepper.Pita Pizzas or Falafel
Recipe
I was planning on making falafel, found here, but then through a series of facebook messages ended up at my mom's with all my grandma, aunts and cousins and we all brought a little something and made pizzas. They were delicious and one of the things that I have been omitting from ours is banana peppers - it just made the pizza so good.
Vegetarian Cassoulet
Some days are just slow and lazy...today was one of those days. I felt bad because Dave walked in the door and I almost kissed the ground and immediately announced that I was going to need a nap, like it was the hardest thing in the world to take care of my children for the weekend on my own. It wasn't, but we had a really hard night last night and I was exhausted. Hannah is catching a cold, and it wasn't that evident during the day but at night she was coughing and wheezing so much that if I wasn't up with her I was only ever on the edge of sleep trying to listen out for her. She coughed from 1 a.m. to 4 a.m. and then she finally fell asleep around 4 or 4:30 and then Harper woke up around 5:00, needless to say we had a lazy morning of watching movies. I slept for a solid two hours and woke up to the sound of Dave and the girls playing and laughing in the yard, what a wonderful way to wake up.
Recipe
My mom made this cassoulet for dinner tonight and it was delicious, it was perfect for a dreary day. This recipe is from http://www.epicurious.com/recipes/food/views/241753.
4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon ground cloves
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 quart water
For garlic crumbs:
4 cups coarse fresh bread crumbs from a baguette
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley
Make cassoulet:
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley.
Finish cassoulet:
Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs
I hope the sun shines down on you this week!
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