Sunday, November 11, 2018

What's cooking this week?

Dear El + Em,
We took some family photos this weekend. We also put up the Christmas tree so that all we need to do is decorate it when we get back from NY.  Ella, you keep asking if we could put the "organments" on. I think we'll wait so we could have the whole festive experience...with Christmas movies and hot cocoa! The rest of the weekend will be spent getting ready for our big trip. I know that's not too fun for you both, but luckily you're entertaining each other by destroying the family room with Teenie Genies and Shopkins. Just a typical Sunday!
XO, Mom
What's cooking?

Monday: Hummus Pizza (Yes, again.)
Tuesday: Roasted Broccoli and Chick Pea Tacos (Sounds weird, but I promise it's good...inspired by this Thug Kitchen recipe.)
Wednesday: Veggie Pizza for me and Steak for Hubs
Thursday: Black bean and sweet potato veggie bowls
Friday: Buffalo cauliflower wraps

Although I do cook veggie/plant based meals ALL the time, it's usually not every day of the week. I try to break it up a little more, however I'm going heavy this week in order to balance out all the food I'll be consuming while we're on vacation. That's how it works, right?
Hoping you all have a fantastic Sunday!

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Monday, November 5, 2018

Black Beans "1905"

Dear Em, 
You were in my tummy when I went to the Columbia restaurant in St. Augustine and had this fantastic dish! Daddy and I had JUST found out that you were in there just a day or two prior! The whole experience was very memorable, especially the part where I just couldn't stand the idea of eating meat (blehhh)! Maybe this is why you love beans so much?! I've tried my best to recreate this very special meal, for my very special little girl...and Big Sis loves it too! BONUS!
XO, Mom
1 lb. dried black beans
1 small onion - diced
1 clove of garlic - crushed
3 cups of low sodium chicken broth
3 - 4 cups of water
2 tbsp. cumin
1 tbsp. sweet paprika
2 bay leaves
salt and pepper to taste

For the "1905" Dressing
2 garlic cloves - crushed
1/4 cup extra virgin olive oil
2 -3 tbsp of white wine vinegar
1 tbsp. oregano
salt and pepper to taste

To Finish it off:
diced tomatoes
sliced red onion
cooked brown rice
shredded cheddar
sliced avocado
crumbled up tortilla chips - the kids LOVE this

1. Rinse the beans well, pick out any yucky stuff. Soak the beans overnight in a large bowl with water. I cover the beans with water and then some, to allow room for expansion. Usually I make sure the water comes up to about an inch or two above the beans. 
2. In the morning, strain the beans and give them another good rinse. Put the beans, diced onion, garlic, chicken broth, water, cumin, paprika, bay leaves, salt and pepper into a crock pot and let it cook for 8 hours on low.
When it's about that time to eat....
3. Whisk together all of the ingredients for the dressing.
4. I added the dressing to the diced tomatoes and red onion and let it marinate for about 20 minutes...but you could skip this if you're short on time and didn't read this recipe through beforehand like I normally forget to do.
5. Assemble! I topped the brown rice with the beans, then added cheese, and avocado, a generous amount of dressing with the tomato/onion mixture and sprinkled some tortilla chips on top for some crunch! (I picked the red onions out for the girlies...the grown up version is pictured below.)
El + Em are decent eaters...sometimes. The onions that cook with the black beans in the crock pot are fine since they can't see those. Mama isn't pushing her luck with raw onions though. We are not quite there yet!
I hope you enjoy this meal like we all do!
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Sunday, October 21, 2018

What's cooking this week?

Dear El + Em,
We went to the pumpkin patch yesterday for some "Fall fun". It was somewhere around 150 degrees but felt "Halloweeny" nonetheless. Today, the temps have finally dropped ...Mommy is making chili and I'm pretty sure we will all be bundled up under a blanket watching movies for a good part of the day! 
XO, Mom
(Side note - the temperature is currently 71 and the high is going to be 79, but I'll take it!)
Here's what's cooking!

Sunday: I went into the archives for this Turkey Veggie Chili (I think I need a do-over on this recipe, the pic is sooooo unappetizing)
Monday: Hummus Pizza (pretty sure this is officially a "thing" now)
Tuesday: "Tostada Tuesday"
Wednesday: Healthy Cream of Broccoli Soup and Steak for Hubs
Thursday: Fettuccini with Creamy Pumpkin Sauce (Spaghetti Squash for Mommy) 
Friday: French Bread Pizza Mummies

I'm hoping that the girls eat the pumpkin pasta on Thursday. You just NEVER know with them....they are so inconsistent. If one eats it then usually the other will too, but it's a guessing game. This morning we made these yummy Pumpkin Banana Pancakes, and I've got a bunch of pumpkin puree leftover so I figured it was worth trying.
Wishing you all a very sweet Sunday!

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Sunday, October 14, 2018

What's cooking this week?

Dear El + Em,
This weekend you got a big box of Halloween goodies from Grandma and Grandpa in New York. These crowns, tiaras and bracelets were picked out by Gramps! You loved them so much that you wore them to the craft stores yesterday. It was a fun family outing picking out Halloween decorations for outside....until....the sun was in Emmy's eyes on the way home and she screamed the entire way.
"All that screaming "noises" me". -Ella
You two sure know how to keep things interesting. 
XO, Mom
Yay for community yard sales! We participated in one on Saturday, and it felt good to get rid of a ton of stuff. Whatever didn't sell, Hubby brought straight to Goodwill. There's so much room for activities in our garage now. Just kidding, we still have enough stuff that we could pull together for another yard sale in OUR community in 2 weeks...which we just might do! 

Anyway, let's get to the point...what's cooking?

Monday: Crock Pot Creamy Tomato Soup and Cheesy Bread
Tuesday: Fiesta Chicken Cutlets & Black Beans
Wednesday: Baked Spaghetti
Thursday: Broccoli Pizza w/ fresh mozz!
Friday: Fresh Market Little Big Meal - Burgers!

Last week I went slightly off course due to a late night at work. The only thing I didn't get to make was the buffalo cauliflower flatbread and then my cauliflower went bad (worst smell everrrrrr)! Oh well, it happens. That's why this is just a plan. Sometimes we need to improvise! Hopefully this week I'll be able to stay on track. Luckily, I don't have 14 meetings to prep paperwork for! 

Have a wonderful Sunday, friends!
Emmy's face after the sun pissed her off. 
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Sunday, October 7, 2018

What's cooking this week?

Dear El + Em,
There's an endless list of the things each of you do and say that make me proud! High on that list is your love for tacos! I must be doing something right!
XO, Mom
On Friday night (Saturday morning?) Emmy woke up with a yucky tummy bug which led us into another lazy weekend. I don't want to jinx it, but we seem to be in the clear. Besides a little sleep deprivation, we're all good. This morning I woke up to Emmy screaming "Daddyyyyy....are you coming? Mommy....I make good choices". She's a character. El and Em had a rough start after Ella slammed the bathroom door in Emmy's face shouting "I need privacy"! It's been touch and go ever since but we are moving past it. It's probably for the best that we're getting out of the house this afternoon and heading over to my parent's house for some yummy dinner. Ella and I might even sneak over to the pool at some point....not very "Fallish" but I could use a little sun so why not!?

Sunday: Mom & Dad's house.....Baked Ziti....but I'm bringing this incredible looking Fall salad
Monday: Probably hummus pizza again - it's just so easy and they both eat it
Wednesday: Buffalo Cauliflower Flatbread and Steak for Hubs
Thursday: Turkey Meatball Stroganoff
Friday: Pretzel Bun TBLTAC (Turkey Bacon Lettuce Tomato Avocado and Cheese)

All set for another week! Hope you all have a great one! 
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