Menu Plan: Week of Feb. 22, 2015

By | February 22, 2015

Sorry about last week, everyone. Things were intense for me with work (three deadlines in the span of a couple days, gah) and by Monday I’d given up completely on posting anything. This week should be more manageable, though, and I’m dying to share some of the things I’ve been cooking recently with you. There’s a new rice dish that’s easy and yum, a cheesy pasta bake that I could eat every day, and a simple dessert that I’ve been making over and over, with less sugar each time.

Also, happy Adar! If you’re making pizza this week, check out my post on jumbo pizza hamentaschen to make your meal Purim-themed with virtually no extra effort.

Sweet and sour tofu

By | February 11, 2015

VLUU L200  / Samsung L200

When we started getting tired of soup-only meals on Friday nights, I turned to sweet and sour tofu. This is about as easy as it gets. You chop a few veggies (the list is flexible), add tomato paste, lemon juice, and honey, and then the tofu. Serve it over any grain in the universe, and hey! It’s dinner! (Especially when there’s challah and dessert to go with, but I would also serve this as a meal by itself. Just me?)

These days, as long as a recipe is quick, I’m good to go. But this meets the other criteria, too. Not only is it fast, easy, and filling, but everyone here loves it. Especially this little person down below, who spent two and a half hours doing everything in his power not to nap and then ran outside while his mother was busy looking through the camera. He really wanted some.

VLUU L200  / Samsung L200

And yes, he wanted to wear his hat for his nap. He also wanted that specific zip-up, two teddies, two blankets, one paci, a bottle of water, a story, a short story, a hug, more water, some rearranging of blankets, and a nose wipe.

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Menu Plan: Week of Feb. 8, 2015

By | February 8, 2015

On Tu B’Shvat, it dawned on me: If we’re in the middle of Shvat, that means we’ve got one month to Purim. And that means we’ve got two months until … I won’t say it. But it’s true. And I just did a major grocery run, and the freezer is actually full. So, okay, time to eat.

Sunday’s dinner is because I cooked a lot (and I do mean a lot) of beans during my freezer challenge, Wednesday is because there are like 8 cups of pumpkin puree in there next to the beans and also because I grabbed a kilo of arborio rice during that grocery run, and Thursday is because when I grabbed the arborio, I also grabbed some bulgar. Grain-grabber, that’s me.

Come back soon for an easy, everyone-loves-it dinner!

{What My Toddler's Eating} 5 days of real-life toddler meals

By | February 4, 2015

I spend a lot of time thinking about what my kids are going to eat. In the baby department, we’re just starting to branch out from purees, so mostly, I mean that I’m constantly planning my toddler’s meals. With this guy, variety is my best friend. As long as I don’t give him the same things in back-to-back meals or days, he usually finishes his food (and sometimes asks for more).

I thought it would be fun (bear with me here) to document everything he ate in the course of a week. Since I wouldn’t get Shabbos photos anyway, I went with Sunday through Thursday, and I think it ended up being a pretty accurate sampling. Breakfast and the afternoon snack usually consist of things I made just for him (hi, freezer stash), and lunch and dinner is whatever I’ve made for all of us. Meaning, we all eat the same dinner and then he usually has leftovers for lunch the next day.

By the way, all of the wonderfully fun sectioned plates you see below came to me from Rivki Silver of Life in the Married Lane. The inspiration for this post is from Rivki, too. Definitely go read hers, and take note of the fact that she does a much better job of filling the plates with different things in each section. One day.

Anyway, here’s what went down in my kitchen last week.

{Day 1} (1) Breakfast: granola (no nuts or seeds), yogurt, and apple cubes; (2) Lunch: wheat berries with sauce, veggies (onions, carrots, zucchini), and cubed cheese; (3) Afternoon meal/snack: challah with peanut butter, cinnamon, and raisins; (4) Dinner: whole wheat sugar-free pancakes with pure silan and apple cubes. Oh, and a quick pickle snack with teddy.

day 1

{Day 2} (1) Breakfast: Techina oatmeal with strawberries; (2) Lunch: wheat berries, steamed carrots, and soy sauce; (3) Afternoon meal/snack: banana and challah with peanut butter; (4) Dinner: penne with carrot sauce.

day 2

{Day 3} (1) Breakfast: part of a pumpkin muffin (this using pumpkin, but no sugar and all whole wheat flour) and some leftover oatmeal with pure silan, challah with techina, and apple cubes; (2) Lunch: pizza toast on a whole wheat roll (cut in thirds lengthwise) and cucumber sticks; (3) Afternoon meal/snack: banana and rice crispy treats (a variation on these); (4) lentil vegetable medley and white rice (added to the bowl post-photo).

day 3

{Day 4} (1) Breakfast: pumpkin muffin (details in day 3) with pure silan and apple cubes; (2) Lunch: lentil vegetable medley and white rice; (3) Afternoon meal/snack: rice crispy treats (variation on these), cucumber sticks, and cherry tomatoes, plus a small piece of challah about 2 hours later; (4) Dinner: marak katom and a broken-up bread twist.

day 4

{Day 5} (1) Breakfast: granola, yogurt, and chopped dates; (2) Lunch: marak katom and some broken-up challah; (3) Afternoon meal/snack: chopped baby corn + red pepper and cucumber sticks with an Asian dressing (his favorite parts of a salad I was testing); (4) Dinner: cheesy caramelized onion/scallion/corn bake (along the lines of this) and paprika potatoes.

day 5

I’m sure I’m doing some things right and some things wrong, but this works for us pretty well. What about you? I’d love to hear what your kids are eating. Share away in the comments!