Monday - Split Pea Soup with Salad and Crusty Bread
- I use the recipe from the Williams-Sonoma Soup Cookbook, but once ingredients are sauteed on the stove, I transfer them to the Slow Cooker, set to low, for maybe 6 hours. The version on their website isn't the exact same as the cookbook. If you don't already own this cookbook, you really should buy it. Seriously, log in to Amazon Prime now and order it. I'll wait...
- So things I'd recommend if you're reading it on the website instead of from the cookbook - use less stock (1Qt will do it). And speaking of stock, if you're not already in the habit of making your own stock...start this week. You won't regret it. The stuff is pure gold and actually quite easy to do. If you need a good recipe for this, try the cookbook I just recommended you purchase. It has a good one.
- Use bacon instead of a ham hock. Chop it up into 1 inch pieces, fry it up first, remove from pan, drain the fat, then move on to recipe.
- Any questions on this one...feel free to email me, or better yet, post a comment on the blog. If you have a question chances are good that someone else will to!
Tuesday - Roast Chicken with Potatoes and Broccoli
Let me start by saying that if you don't have time to roast your own chicken this week, you can always purchase one at the grocery store that they've already roasted for you. This can be a real time saver for busy weeks.
- Our go-to recipe for this family favorite is Alice Waters, the Art of Simple Food. You can wash and quarter your potatoes, then toss with cut broccoli. Put the chicken on top of the veges and roast away.
- Remember to save your chicken carcass for stock! Just stick it in a Ziploc and into the freezer until you're ready.
Wednesday - Leftovers
Thursday - Butternut Squash Risotto with Steamed Artichoke
- Again, start with Alice Waters, the Art of Simple Food. Her Risotto Bianca is delicious. I like to cube butternut squash and stir that in with the rice after the wine step has reduced, but before you start adding stock. A little fresh sage toward the end is a tasty addition. I can't figure out how to turn these correctly. Sorry folks.
Friday - Parchment-baked Halibut with Orange, Sauteed Chard, and Quinoa
- I use an old Real Simple recipe. Place 4 6-oz pieces skinless halibut filet on 4 12-15-inch pieces of parchment, keeping the fish to one side; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Divide evenly, top with 12 sprigs fresh thyme and 1 thinly sliced orange. Fold the parchment over the fish, then seal each packet by making small overlapping folds along the edges. Bake on 2 baking sheets at 400*F for 12 minutes. Cut packets open and serve.
- For the quinoa, try cooking it in a little vegetable stock instead of water. Gives it an extra something.
- For the chard, I just saute with a little garlic and olive oil.
Enjoy the week! And again, please feel free to post questions or comments.
What do you do if your child doesn't want the main part of the meal -- thinking the fish or the split pea soup? Do you just go with the side or would you pull out leftovers for something more substantial?
ReplyDeleteGreat question Linsey, thanks for asking! This is the part where you'll hear me be a dietitian (not just a mom).
DeleteThere are definitely nights where my daughter doesn't eat the main course of what I'm serving. Not to worry. I always try to have something on the table that I know she'll eat. And yes, sometimes that ends up just being bread, fruit (which I always try to put on the table for after dinner), and her glass of milk.
The thing to remember about kids is that they may not be open to trying new foods the first time they see them. Sometimes it'll take multiple exposures before they'll even touch the food to their sweet little lips. And that's OK! Just keeping modeling healthy eating habits at your table and eventually they'll get rather idea. It'll go something like " wow! I love blueberries! Why didn't I try these sooner?" Or "mommy, you never told me that lentils were this yummy!" When this happens, I recommend trying your hardest not to roll your eyes ;-)