Waiting for Spring

I’ve got one child off at school and another asleep in her car seat. Let’s do this!

P.S. As always, please ignore all grammatical errors. I’ve got about 15 minutes to complete this before the little one wakes up.

P.P.S. The Weekly Galette is going on Spring Break! No, we’re not actually going anywhere, but we’re taking a break from all things scheduled. See you in two weeks.

Last Week’s Menu


Sunday

Wild Rice Soup (recipe from Lunds & Byerlys)

One of the most perfect soups for a cold wintery day. I subbed cooked and diced chicken for the ham. Don’t forget the sherry. It adds a ton of flavor

Sides: Greens with vinaigrette


Monday

Coconut Baked Oatmeal (recipe from 101 Cookbooks)

We may have eaten leftover soup for dinner but breakfast was served fresh from the oven.  This dairy-free coconut baked oatmeal is endlessly customizable and one of our favorite morning meals. We subbed blueberries for grapefruit here, but strawberries and peaches are especially nice. Keep it in the fridge, warm a slice before serving, and you’ve got breakfast covered for a few days.


Tuesday

Creamy Skillet Tortellini with Sweet Potato and spinach (recipe from Casey Barber at Kitchn)

An easy weeknight dinner featuring frozen tortellini and a hefty does of spinach and sweet potatoes. Be sure to include the rosemary in this dish. It brings all of the flavors together.

Sides: Roasted asparagus and extra parmesan cheese for the tortellini


Wednesday

A big salad topped with leftover baked chicken and wild rice from Monday’s soup.


Thursday

15-minute Egg Roll in a Bowl (recipe from Pinch of Yum)

A new favorite! I’ve seen many recipes for deconstructed egg roll bowls, but I thought the Chinese five-spice might make this recipe extra delicious. And, yes, it did! Also, this recipe really did take only 15-20 minutes to prepare. It’s perfect for a busy night.

Sides: Brown rice


Friday

Take Out


Saturday

Take Out


(Feb 24th, 2019 – Mar 3rd, 2019)

Broken

I’m titling this post Broken, because everything is breaking down around us this week. It all started last Saturday when our kitchen sink fell right through the counter. Seriously! I ask you, how does that happen? Our garage door is making weird noises. My car is acting up. Our grandfather clock stopped ticking at eleven past two. Baby L. decided bottles are so last month, which means I’m on call 24/7 for the foreseeable future. Or, you know, until next December. But, worst of all… Joel is broken. I knew three girls might break him some day, but two months in?! His back just went out, and for no apparent reason. Not only is he not able to lift Baby L., but he is unable to snow blow the driveway, help with bath time, dinnertime, etc. etc. Poor guy. Poor me. I’m about ready to hibernate until Spring. Who’s with me?

Last Week’s Menu


Sunday

Convenience foods to the max. Hot dogs. Frozen French Fries. Canned beans. Frozen broccoli.


Monday

Simple Baked Chicken Leg Drumsticks (recipe from The Kitchen Girl)

I could eat succulent roasted chicken drumsticks every week for eternity.

Butternut Squash Salad with Farro & Pepitas (recipe from Smitten Kitchen)

This butternut squash and farro salad with pickled onions and salty cheese is a longtime favorite in our house. I like to replace the ricotta salata with goat cheese and crumble it over the top of the warm salad.

Sides: Steamed Asparagus


Tuesday

Leftovers


Wednesday

Parker’s Split Pea Soup (recipe from Ina Garten via Food Network)

I like my split pea soup smoky, so I fried up six slices of diced thick cut bacon, removed the bacon from the pot, and then carried on with the recipe as written.

Favorite Kale Salad (recipe from Alexandra Cooks)

Raw kale + shallot vinaigrette + toasted bread crumbs + parmesan cheese. We ate nearly the entire bowl and Bear loved it. That’s a win!


Thursday

Leftovers


Friday

Sloppy Joes with bottled bbq sauce.

Sides: Roasted green beans


Saturday

We got together with my family to celebrate a couple of birthdays tonight. The guests of honor requested cheesecake, which meant I finally had a reason to try the famed Three Cities of Spain Cheesecake recipe I’ve been hoarding. That picture above is of the last forkful. I stuffed the entire bite into my mouth. It was delicious.


(Feb 17th, 2019 – Feb 23rd, 2019)

Love

I volunteered at Bear’s preschool Valentine’s Day party last week. Being a relatively new mother, I was looking forward to the party for days and couldn’t wait to observe Bear in her classroom with her friends. While the party was exceptionally fun, and Bear made me burst into hysterics after she attempted to eat an entire container of sprinkles and was the only kid who spent the entire party with purple sprinkles stuck to her face, the party was too short. Before I knew it, we were driving home in the snow. As I drove, I couldn’t help but think about how quickly the day had gone. I thought about how the school year is half over. How she will be in Pre-K next year and how she will likely walk into her classroom on the first day with confidence – a seasoned pro at this whole school thing. Of course, that’s not how this first year began. She was nervous for the first day of preschool. I can still picture her in the blue dress with the red cherries on it, pigtails in her hair, and oversized backpack with straps that graced the floor. We walked down the hall together, hand in hand, to her classroom where I left her for the first time.

I was down the rabbit hole that no parent should allow themselves to travel. You know. The one where you think about how fast time is passing. It won’t be long before Bear doesn’t want me to volunteer at her school parties. There will come a time when she will choose to spend all of her time with friends – and not me (sob!). It was all just too much for me to bear, so I turned up the radio and cried into my mitten. Some days are so long and trying with kids, and I lose my cool just about every day, but these days are the best.

This week, I’m trying not to dwell on the inevitable. I’m trying to be present in the moment, because I know that I will one day look back at these days and consider them the good ol’ days.

Last Week’s Menu


Sunday

White Chicken Chili (recipe from Lisa Leake via Epicurious)

I’ve posted this recipe before. Aside from the chicken, this recipe requires ingredients I always have on hand. It’s an easy meal for me to throw together last minute and I always  find the mild spice profile comforting. This chili is best topped with crushed tortilla chips, sour cream, and shredded cheddar cheese.

Sides: Steamed greens and sliced veggies


Monday

Mediterranean Steak and Pita Salad (recipe from Cook’s Country, February/March 2019 issue)

This meal requires only a few quality ingredients and it can be thrown together without a recipe. Just pick up some skirt steak (we used strip steak), a lemon, garlic, cherry tomatoes, pita bread, lettuce, and fresh mint. Rub the steak with cumin, salt & pepper, and sear it to your liking. Tear the pita breads into bite sized pieces, and toss with olive oil and seasonings before toasting in a 400 degree oven until crisp. Halve the tomatoes and marinate them in a mixture of olive oil, minced garlic, lemon juice/zest, and salt & pepper. Throw the whole thing together and dig in. See? No recipe required.


Tuesday

Leftovers


Wednesday

Turkey Meatloaf with Feta and Sun-dried Tomatoes (recipe from Giada DeLaurentiis via Food Network)

Roasted Fingerling Potatoes with Seasoned Salt (recipe from LMillerRN via Genius Kitchen)

I’ve rarely met a recipe from Giada that I haven’t liked and this is my go-to turkey meatloaf. For various reasons, I did not have sun-dried tomatoes or parsley, so I substituted roasted red peppers and chopped swiss chard (for color and nutrients). It was still excellent! Look for ground dark meat turkey at the store.

I also love this easy potato recipe. The fingerlings bake up crisp and salty on the exterior and creamy in the center. The key here is to pre-heat your baking sheet before you throw the potatoes on it.

Sides: Sautéed Zucchini


Thursday

Happy Valentine’s Day!!

Homemade Pizza Crust (recipe from Dinner A Love Story)

This isn’t my favorite recipe for homemade pizza crust, but it’s so easy and seems to be a cult favorite.

We topped our pizza with sausage, swiss chard, fresh mozzarella, and sliced red onion.

Oreo Balls (recipe from New Nana via Genius Kitchen)

I was looking for a quick dessert and, after years of seeing this recipe all over the internet, finally caved. The only change I made was to melt a bag of chocolate chips with a pat of butter, to thin it out, for the coating. The ingredients in chocolate bark make me cringe. Best kept in the fridge, these oreo balls are insanely addicting. They taste like an oreo cake pop with a crisp chocolate shell and they only get better with time.


Friday

Dinner out


Saturday

Family night. Thanks for the delicious Korean food, Anna 😉


(Feb 10th, 2019 – Feb 16th, 2019)

Snow

Yes! Snow! Finally! We’ve waited all winter for it and here it is blanketing everything in sparkly drifts and mounds. There’s something about fresh snow for Valentine’s Day that just feels festive and cozy. Bear has been out sledding the past few days and we have big plans to build a snow fort in the front yard. I can’t wait to celebrate Valentine’s Day tomorrow, like we do every year, with homemade pizza and a movie. As a special treat, I’ve also hidden a tray of pink, sugar-dusted, whole wheat raspberry ricotta scones in the freezer. I’ll pull them out tomorrow morning and bake them up fresh for Bear to enjoy before school.

Happy Valentine’s Day!

Last Week’s Menu


Sunday

Sheet Pan Roast Chicken with Brussels Sprouts & Balsamic (recipe from Alexandra’s Kitchen)

Charred Creamed Corn (recipe from Molly Yeh via Food Network)

I love making this recipe for chicken with brussels sprouts. It requires little work and the payoff is huge! First of all, dark meat is where it’s at. It’s always flavorful and juicy. Second, the brussels sprouts cook in the chicken fat and the tops char ever so slightly in the warm oven. Once tossed with the balsamic reduction, the result is crisp, sweet, and salty.

The creamed corn went nicely with the brussels sprouts and chicken. I particularly enjoyed the gentle heat bestowed on it from the two teaspoons of smoked paprika.


Monday

Leftovers


Tuesday

Fragrant Beef Curry with Rice (recipe from Bon Appetit via Epicurious)

I was really excited to try this recipe after devouring a delicious beef curry at Stewart’s last year and thinking about it incessantly ever since. However, this was nothing like the dish I had, and I am going to blame it on my curry powder. I used this curry powder and I just don’t like it. Dinner tonight received a big F for fail at our house but, if you have a curry powder that you love, give the recipe a try. The chutney, lemon juice, and cinnamon sticks all sound like they should go so nicely with tender beef and hot rice

Sides: Roasted broccoli and sweet potatoes


Wednesday

Minestrone Soup

Tonight I made my favorite recipe for minestrone soup. I got the recipe off of Genius Kitchen last year, and thankfully I printed it, because it’s gone. Just gone. It was titled Copycat Olive Garden Minestrone Soup by Todd Wilbur and posted by Suzy9725. Instead, my searches keep landing me on this recipe, which is not at all the recipe I make. Stay tuned for the recipe down the road when I have more time to type it out, and take this as a suggestion for minestrone on your meal plan.

Sides: Bread, cheese, & salad

Fortunately, I can share a dessert recipe with you. Bear and I made Molly Yeh’s Whipped Cheesecakes with Pistachio Crust for dessert. We substituted roasted pecans and walnuts for the pistachios and topped our cheesecake cups with sliced fresh strawberries. We didn’t have all of the ingredients to make the recipe as written, but we enjoyed our adaptation.


Thursday

Leftovers


Friday

Pizza!


Saturday

Jennifer ate leftover taco meat over quinoa with salsa while bouncing baby L. non-stop on her hip. Bear ate something delicious at her cousin’s house. Joel had the guys over for fillets. Who lost this dinner round? Jennifer.


(Feb 3rd, 2019 – Feb 9th, 2019)

Surviving A Polar Vortex

Last week’s polar vortex cancelled school, meetings, and play dates for our family. I don’t think I’m alone in saying we all went a little nutty indoors for four straight days! Fortunately, Bear got to play with her cousins all week. She even slept over at their house for two of the nights. For the other stir crazy moments at home, we relied on the best method we know for entertaining a three year old: bubble baths.

This week, on the other hand, has been incredibly busy. Appointments, meetings, yadda yadda…

It’s finally Friday and this is the first chance I’ve had to blog. Bear is coloring at the kitchen table and Baby L. is asleep in my arms. I think I have about 10 minutes. Here we go!

The Menu


Sunday

Chicken and Tomato No-Boil Pasta Bake (recipe from Faith Durand via The Kitchn)

Our family loves this pasta bake. It’s easy to throw together and the sauce is so lusciously creamy and delicious.

Sides: Roasted asparagus


Monday

Steakhouse Steaks (recipe from Ina Garten via Food Network)

Mashed Sweet Potatoes (recipe from Martha Stewart)

Impromptu date night (with the baby) at home and a run of Family Feud episodes. We opened stouts and seared steaks. We also made a pot of mashed sweet potatoes and sautéed a mass of kale and swiss chard. We finished the greens with a sprinkling of salt and a squeeze of fresh lemon juice.


Tuesday

Zuppa Di Farro (recipe from Serious Eats)

A nice hearty soup for a polar vortex. I did add quite a bit of white wine vinegar at the end to punch up the flavor. Also, this could absolutely be made vegetarian. The pancetta is not a star player. Just substitute extra olive oil and season to taste.

Sides: Sliced cheese and raw vegetables


Wednesday

Another impromptu date night at home! We thawed leftover turkey and gravy from Thanksgiving and ate it alongside another batch of sautéed greens with lemon and the leftover mashed sweet potatoes.


Thursday

Crispy Skillet Turkey Burgers (recipe adapted from Cook’s Country)

See this post for the recipe.

Yum!! We love this recipe and usually eat ours sans bun and dipped in mustard.

Sides: sautéed green beans with lots of salt and wild rice with butter


Friday

Slow-Cooker Chipotle-Orange Pork Tacos (recipe by Anna Stockwell via Epicurious)

Tacos on Friday night… yes, please! This recipe was pretty good, but it was the first meal I’ve cooked in my new slow cooker and I thought it had a bit of the “new” slow-cooker taste. As a result, I can’t fully vouch for this recipe.

Sides: Roasted broccoli and yams


Saturday

Nachos! We topped ours with the leftover chipotle-orange pork, pickled onions, and roasted vegetables. We also added sour cream, corn, and loads of cheddar cheese. Oh, and we made it a movie night and watched Coco during dinner.


(Jan 27th, 2019 – Feb 2nd, 2019)