Sunday, October 13, 2013

Tiffanie: this week's menu

Oh, it feels like autumn! Though the forecast for this coming week is back to hot. I never made the pumpkin soup last week, plus I got a surprise pumpkin in the CSA box, so now I have TWO pumpkins (ok, a kabucha and a pumpkin). Ended up making broccoli and tofu stirfy, which everyone LOVED. Even the kids! I remembered to press the tofu, which really aided in giving the fried cubes of tofu a great crust. And it turns out that naming each floret of broccoli makes eating them fun. Kids just like to torture their food, they really are like cats.

This week's plans include:

  • pumpkin soup! With either homemade bread or fresh bagels. And green salad.
  • spaghetti and beanballs, green salad.
  • Field Roast sausages in buns, with fried onions and peppers, and roasted sweet potato wedges. Strangely, the kids love the Italian sausages, despite their "spiciness". Gateway to spice?
  • sweet potato hash, as always. It is especially good with peppers.
  • for snacks, popcorn balls (still haven't made them this month!), no-bake energy balls (boy is in a growth spurt), and cookies (boy is asking for the chocolate-chip recipe without the chips, I'm angling to try out a snickerdoodle recipe).
I'm a bit short for the week on meals, but something will suggest itself, either with the new CSA box or when I peek at a cookbook...

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