I like meals all-in-one meals that stretch. Soup is the epitome of both. Here are some options I’ve drummed up for myself for the next few months.
1. Chicken Stew with Cornmeal Dumplings (Better Homes & Gardens)
Frozen Mixed Vegetables
Frozen Small Whole Onions
2. Spiced Pumpkin & Shrimp Soup (Better Homes & Gardens)
Franks Red Hots Sauce
Granny Smith Apple
Red Curry Paste
12. Beanless Chili (Recipe TBD)
Whole Wheat & Spelt Flour
Almond & Coconut Flour
Olive & Coconut Oil
Coconut Milk (Full Fat)
I’m tired of thinking about what we’re going to eat, so I have compiled lists of a dozen dishes of various categories to get us from now through the end of the year. I’ve left leeway for impromptu meals from our co-op share and all of the upcoming holiday smorgasbords. I figured I might as well share my work.
At first I thought I would take the traditional week-by-week approach. However, I remembered that has never worked for me before and decided it made more sense to have a list I could arrange and rearrange based on what we had on hand.
Let’s start with breakfast.
Michael Bluth: What have we always said is the most important thing?
George Michael Bluth: Breakfast
Michael Bluth: Family George Michael
Bluth: Oh, right.
(If I’ve tried the recipe before I’ve added an asterisk and my notes. Listed below each recipe are ingredients I usually do not always have on hand. Regular refrigerator and pantry staples are listed at the very bottom.)
Note: The prosciutto made the muffins too salty, and it made an awful mess in the muffin tins. Otherwise I like the recipe and think it’s a great versatile base. I think I’ll just remake it as a regular frittata next time.
Note: Love these. They’re easy and delicious. I usually double my batch so I have enough for the week (they store well in the fridge).
Dried Unsweetened Dark Cherries
Coconut Palm Sugar
Pumpkin Pie Spice
Note: This is my absolute favorite muffin recipe, though I recommend upping the pumpkin from ¾ cup to 1 cup. I’ll probably make it on repeat quite a bit this fall.
Note: I think this might be my favorite banana bread recipe. Where it calls for 1/3 cup berries of choice, I use canned pumpkin. Delicious!
Blanched Almond Flour
Whole Wheat Flour
Ground Flax Seed
Apple Cider Vinegar
Brown Sugar (I actually just use regular raw sugar + molasses)
Full Fat Coconut Milk
It’s been a big week for Leila (and teddy). We’re excited for a weekend full of cooler weather and a bit of rest.