Monday: Spinach, feta pie & Savannah beans and greens soup
Tuesday: Spinach & pesto risotto & fresh garden salad
Wednesday: Pasta w/leftover pesto & pine nuts & an arugula salad topped w/roasted pumpkin, currants, red onion, goat cheese, pepitas & maple vinaigrette
Thursday: Greg's cooking night
Friday: Homemade pizzas on the grill
Saturday: Pumpkin Curry Soup & salad
Sunday: Left-overs & block party
Tuesday, September 28, 2010
All of the pumpkins...well almost....
Here are almost all of the pumpkins we grew this year, two had already been given away at this point, so I would say we have a pretty successful pumpkin year!
Sunday, September 26, 2010
Where is the time going?????
Seriously, I feel as though it was the first day of school for my kids last week and they have been in school for a month and I have been in school now for 3 weeks. Yes, I have made it through my first 3 weeks of graduate school! Not quite sure how, but I have made it. And I decided that today would be a day off, my first day of no homework in 3 weeks and ahhh....feels nice; even though I know I have to hit the books hardcore tomorrow!
So with my "day off" I have done some canning, sewing, cleaning and now blogging. I just added a canning list in the sidebar to help track how much I have canned this year. AND I have been thumbing through cookbooks, one of my favorite past times. I like to read them like novels and a friend let me borrow Seasonal Desserts by Deborah Madison and A Year in the Life of a Vegetarian by Jack Bishop and OH MY GOSH!!! I NEED these cookbooks....LOVE both of them and don't even know where to start since everything in them sounds divine.
Enough rambling on and on...just checking in and hopefully I will get a chance to post my pictures of the pumpkins and maybe even a photo of a meal from one of these cookbooks and maybe even the sewing projects I have been working on. Okay, enough rambling on, I KNOW, I KNOW!
*Is it obvious that I have had a lot of coffee today?
So with my "day off" I have done some canning, sewing, cleaning and now blogging. I just added a canning list in the sidebar to help track how much I have canned this year. AND I have been thumbing through cookbooks, one of my favorite past times. I like to read them like novels and a friend let me borrow Seasonal Desserts by Deborah Madison and A Year in the Life of a Vegetarian by Jack Bishop and OH MY GOSH!!! I NEED these cookbooks....LOVE both of them and don't even know where to start since everything in them sounds divine.
Enough rambling on and on...just checking in and hopefully I will get a chance to post my pictures of the pumpkins and maybe even a photo of a meal from one of these cookbooks and maybe even the sewing projects I have been working on. Okay, enough rambling on, I KNOW, I KNOW!
*Is it obvious that I have had a lot of coffee today?
Wednesday, September 8, 2010
Weekly Menu
SO yes, a little late...but here it is...
Monday: Veggie lasagna w/ veggies from the garden & an arugula salad
Tuesday: Left overs & salad
Wednesday: Italian bean & squash soup, fresh bread & salad
Thursday: Greg's cooking night
Friday: Taco Soup (recipe below)
Saturday: Going to an Oktoberfest party!!!
Sunday: Farmstand Casserole w/fresh garden salad
*This is an adaptation of a recipe that I got ages ago from my sister-in-law. This recipe is so good, so fast and if your family loves taco night or chili they will love it!
TACO SOUP:
1Quart or 28 oz. can of diced tomatoes
1 large jar of Randall's northern beans ( or a quart of northern beans)
1 quart of pinto beans or 2 cans
1 can of kidney beans
1 to 1 1/2 cup of frozen corn
1 large diced onion
1 pkg. of taco seasoning
1pkg. of ranch seasoning
1 quart of water
Combine all things in a large pot and let simmer until the onions are soft. OR...I like to throw it all in the crock-pot in the morning and let cook on low heat all day. Enjoy topped with your favorite toppings and tortilla chips!
Monday: Veggie lasagna w/ veggies from the garden & an arugula salad
Tuesday: Left overs & salad
Wednesday: Italian bean & squash soup, fresh bread & salad
Thursday: Greg's cooking night
Friday: Taco Soup (recipe below)
Saturday: Going to an Oktoberfest party!!!
Sunday: Farmstand Casserole w/fresh garden salad
*This is an adaptation of a recipe that I got ages ago from my sister-in-law. This recipe is so good, so fast and if your family loves taco night or chili they will love it!
TACO SOUP:
1Quart or 28 oz. can of diced tomatoes
1 large jar of Randall's northern beans ( or a quart of northern beans)
1 quart of pinto beans or 2 cans
1 can of kidney beans
1 to 1 1/2 cup of frozen corn
1 large diced onion
1 pkg. of taco seasoning
1pkg. of ranch seasoning
1 quart of water
Combine all things in a large pot and let simmer until the onions are soft. OR...I like to throw it all in the crock-pot in the morning and let cook on low heat all day. Enjoy topped with your favorite toppings and tortilla chips!
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