A week of recipes- Monday


On Friday, the girls and I went to the library. Charlotte picked out some readers in her enthusiasm of her new skill and a Charlie and Lola story. Miriam’s first pick was a book called ‘Strong Man’ and her second pick was a dinosaur book. lol. She loves to scare herself.
My picks were a Moosewood Restaurant cookbook, “Double Delicious” by Jessica Seinfield which involves making vegetable purees and hiding them in regular recipes. “Animal, Vegetable, Miracle” by Barbara Kingsolver, a book that I have brought home before, but reading a book in its entirety has been a challenge these days. I’m also yet to open another beauty called “Made from Scratch” by Jenna Woginrich which is all about discovering the pleasures of a handmade life. I can’t wait to explore that one.

On the weekend, I found time to plan out our meals for a week, and make the shopping list AND do the grocery shopping in solitary. Pure joy. Weird that I find this enjoyable but moments to yourself with three small children only come on occasion so I take whatever I can get.
So here’s the plan 9 recipes, $73.59 at the store. Some will be winners, some will flop. I know this because I’m already a third of the way through my list so far.

MondayItalian Stew with winter squash and chickpeas.

A “Moosewood Restaurant Cooking for Health” recipe. Every ingredient in this stew is full of nutrients. My girls called it a ‘rainbow stew’. They didn’t need to know that it was full of potassium, iron, lycopene, beta-carotene, calcium, protein, folic acid and vitamins A and C. Perfect timing with all of these flu virus bugs passing around the area.

This was a winner and fed us for two nights. So here is the recipe.

  • 3 cups chopped Onions
  • 1 1/2 tsp Salt
  • 2 Tbls Olive Oil
  • 6 Garlic cloves, minced
  • 1/2 tsp ground Coriander
  • 1/2 tsp dried Thyme
  • 1/4 ground Black Pepper
  • 2 C water
  • 2 C diced peeled Butternut Squash
  • 1 15oz can Chickpeas, drained
  • 1 28oz can diced Tomatoes
  • 1 C diced Carrots
  • 1/2 C diced Bell Peppers (optional)
  • 5 C chopped Kale
  • 1 Tbs chopped fresh Basil
  • 2 tsps Red Wine Vinegar






In a soup pot on medium-high heat, cook the onions and salt in the oil, stirring often, until very soft and beginning to caramalize, 12 to 15 minutes.








Add the garlic, coriander, thyme and black pepper and stir for a minute. Stir in the water, squash, chickpeas, tomatoes, carrots, and bell peppers. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.






Stir in the kale, cover, and simmer for 5 to 10 minutes, until the greens are tender but still bright green. Stir in the basil and vinegar. 


That’s it. Most of the work was in the prep. Charlotte helped peel the carrots and peel and mince the garlic, stir the pot and dump the ingredients in. It made about 8 cups in total.

My kids scrunch their nose up at anything that has much spinach or anything similar, so the kale didn’t really fly with the 3 and 5 year old but they ate the rest of the stew. 
Next post is a recipe from the Jessica Seinfield book, ‘Double Delicious’, Sesame Beef with Broccoli (another green that takes some convincing for the ankle biters).







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