Cook Once, Eat All Week: My Turn

(Please forgive the poor quality of all the photos... I'm lazy and snapping pics with my phone instead of the real camera.)

So this week I took a page from the Book of Beth and am trying out the Cook Once, Eat All Week thing. So far I like it and plan to do it again for next week! I also enlisted the help of the kids, and they are already planning what they want to cook for next week.

I used your plan and recipes from your Part II post, with a few modifications. We did our cooking Monday afternoon, since I was returning from a weekend trip on Sunday. I think next time I should double the recipes, since I have (more than) twice as many people to feed as you do, but we are making it work this week with the shortened week and Oscar being busy with work-related dinners a couple of times this week.

Monday's dinner was the Italian Sausage and Pepper Pasta, which everyone really enjoyed (except Oscar, as he had a fancy working dinner out at a restaurant that night and hasn't tried it yet). This recipe make quite a lot, so I plan to serve it again tomorrow night (Thursday). We also made the Spiced Cauliflower with Garlic recipe, but with the addition of carrots, since I had some and I needed to stretch the recipe to feed five people. You are right - it was sooooo good! It reminded me of curried vegetables, which my mother-in-law does not like, so I was surprised that she said she liked it. I did think it was sort of an odd pairing with the pasta, but it was still delicious!

On Tuesday, we ate the Smoky and Creamy Corn Soup. I added some smoked turkey sausage to the pot (again, to stretch it out for more people), which was tasty. It was a little spicy for the girls, so next time I might halve the chipotle powder, or even leave it out altogether. I ended up stirring in some light sour cream in an attempt to temper the heat, which didn't really work, but it still tasted yummy. The girls did a good job of eating it, even though it was too spicy for their taste buds. The adults all loved it, though. There was just enough left over for Oscar to take some for his lunch today.

Originally I had planned to serve these whole wheat muffins with the corn soup. The girls pretty much made these by themselves and did a great job! You can see from the picture at the top of this post that we sprinkled some mini-chocolate chips on top of half of them, but left the other half plain so they would still be sugar-free. They were really good, and we plan to make them again. However, I had to test out a bread recipe for the cooking class I co-teach for our Thursday homeschool co-op, and I decided at the last minute yesterday to make that to go with our soup dinner instead. I needed a bread that can be made in one hour (the length of our class time), and I found this recipe. Even though it's not as good as my favorite bread, it did turn out really well, and I'd make it again if I need bread in a hurry. We are definitely using the recipe for our cooking class this week, as well. The muffins we have been enjoying for breakfast and snacks, instead.


Tonight we will try the Mexican Style Rice Casserole. I actually made several modifications to this recipe (nothing drastic), based on ingredients I already had in the house. First, I used basmati rice instead of brown. Also, I substituted black beans for the refried beans in the bean-corn layer. Since I already had some fresh kale, we chopped and steamed it in the microwave and used that instead of the frozen greens called for in the original recipe. And finally, I used more cheese; that six tablespoons of shredded cheese in the first layer looked shockingly skimpy to me. More! Cheese! The girls are a bit more skeptical about trying this dish, since neither are big fans of either rice or kale. We'll see how it goes. I'll probably throw together a simple green salad to serve with it tonight, also.

I cooked too much rice for the casserole, and decided to use the extra in a rice pudding that we had for breakfast yesterday. I used this recipe, with cranberries instead of raisins. YUM! This is the best rice pudding I've ever made; I've made rice pudding (not this particular recipe) a few times before but have never been very excited about the result. This was great! The egg and butter make all the difference, I think.


Tomorrow night we'll eat the remaining pasta, and on Friday my mother-in-law will help cook fish (for Lent). And Saturday? I haven't figured that out yet...

So far, I like the way our week is going with this dinner plan, and I think we'll do it again for next week! I'm collecting some ideas in my head for the next week, like spaghetti (the kids love it) and maybe some beans. However, there are also a lot of good ideas out there on the interwebs, like this plan from Self magazine, that we might try, too. I also noticed the Weight Watchers website has a few more plans, also.

Are you still "cooking once, eating all week?" It takes some forethought and a bit of time once a week, but I'm convinced it's worth it - certainly it's better than scrambling every single busy day to get a healthy dinner on the table. It's allowed me a little more breathing time so far this week, which is invaluable!

Cook Once, Eat All Week Part II

Welcome to another week of Cook Once, Eat All Week! This week took a bit more time in the kitchen than last week, but it was still convenient to have all the meals on hand for a week. I think it really helps to make dishes that have some similar ingredients in them because you can do all the prep work for multiple recipes, like chopping, at the same time.

The Spiced Cauliflower with Garlic was especially good. It could be turned into a hearty meal on its own just by adding some potatoes or rice and sausage.

Again, just make everything on Sunday afternoon, and you are all set until the following Sunday!

Sunday:

Smokey and Creamy Corn Soup
(Weight Watchers)

Ingredients:
2 tsp olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
16 oz. frozen roasted corn kernels (or just regular frozen corn if you can't find the roasted kind)
4 cups vegetable broth
1/2 tsp chipotle chili powder (add more to taste)
salt to taste

• Heat oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and celery; cook, stirring frequently, until lightly browned, about 8 minutes.
• Add corn, 1 cup of the broth, and the chili powder; bring to a boil. Reduce the heat and simmer, covered until all the vegetables are softened, about 3 minutes. Let the mixture cool about 5 minutes. Pour the mixture in batches into a food processor or blender and puree.
• Return the mixture to the pan. Add the remaining 3 cups broth and cook, stirring occasionally, until heated through, about 10 minutes. If you would like the soup to be thicker, mix about 1/3 cup corn starch with a little soup and then slowly stir into the rest of the soup.

Green Chili Corn Bread Muffins
(Weight Watchers)

Ingredients:
1 cup flour
3/4 cup yellow cornmeal
1 Tbs sugar
1 tsp baking powder
1 tsp salt1 tsp ground cumin
1/4 tsp baking soda
1 cup fat free buttermilk
2 large eggs
4.5 oz diced green chilies, drained
3 Tbs unsalted butter, melted
1/2 cup reduced fat cheddar cheese

• Preheat oven to 425F. Spray 12 muffin cups with nonstick spray
• Combine flour, cornmeal, sugar, baking powder, salt, cumin and baking soda in medium bowl. Combine the buttermilk, eggs, chilies and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir just until blended. Gently stir in cheese. With a spoon, evenly distribute the mixture into the 12 muffin tins.
• Bake until the edges are golden brown and have pulled away from the sides, 20-22 minutes.

Monday:

Italian Sausage and Pepper Pasta













and Spiced Cauliflower with Garlic (soo good!)
(Weight Watchers)

Ingredients:
1 Tbs canola oil
1 onion, chopped
3 garlic cloves, minced
2 tsp ground cumin
2/4 tsp salt
1/2 tsp turmeric
1/8 tsp cayenne
1 head cauliflower, cut into 1 inch florets
1 1/2 cups water
2 tsp sherry vinegar

• Heat oil in a Dutch oven over medium high heat. Add onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic, cumin, salt, turmeric, and cayenne; cook, stirring frequently, until fragrant, about 30 seconds. Stir in the cauliflower until coated with the spice mixture. Stir in the water and vinegar and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the cauliflower is tender and most of the liquid has evaporated

Tuesday:

Mexican Style Brown Rice Casserole













Wednesday:

Finish Creamy and Smokey Corn Soup and Green Chili Corn Bread Muffins

Thursday:

Finish Italian Sausage and Pepper Pasta and Spiced Cauliflower with Garlic

Friday:

Finish Mexican Style Brown Rice Casserole

Saturday:

Whatever is left over

Herbed Pork Stew with Mushrooms and Carrot Greens

We enjoyed this stew on a recent Sunday afternoon, when everyone was lazing around all day with the sniffles and sneezes.

Carrot greens, surprise surprise, taste quite carrot-y. I used just the greens in this stew, and the carrots in a rice dish later in the week, but I'm sure it would be extra tasty to chop the carrots and add them along with the mushrooms.

And for those of you who know I don't eat mushrooms: they show up in our local box delivery every now and then, so I use them. Oscar loves them; I pick them out. That's one reason they are whole in this recipe - easy for me to remove, but big bites of mushroom-y goodness for Oscar to enjoy.

Herbed Pork Stew with Mushrooms and Carrot Greens

Ingredients:

2 1/2 lbs pork loin roast, cubed
2-3 tbsp olive oil
1 onion, chopped
7 cloves of garlic, as as many as you can stand
3 tbsp flour
salt and pepper
12 oz. beer (I used a bottle of Shiner Light, which is really the only light beer I would recommend; otherwise, just use your favorite regular beer)
Water
1 bunch of carrot greens
A few sprigs each of fresh sage and rosemary
12-15 crimini mushrooms
1/4 cup pitted kalamata olives, quartered lengthwise
1 tbsp Worcestershire sauce, or to taste

Heat the olive oil in a large soup pot over medium-high heat and add the pork in an even layer. As the meat begins to sear, chop the onions and garlic, throw them in the pot and give everything a stir. Once the pork has browned, sprinkle the flour and salt and pepper over the top and mix in. Add the beer, stir around, and then add enough water to cover the meat, letting the mixture come to a simmer.

While the stew is simmering, take a few sprigs of the carrot greens and use kitchen twine to tie them in a bundle with the sage and rosemary, and add the herb bundle to the stew.

Clean the mushrooms and add them whole (you can cut the large ones in half, if desired) to the stew, along with the kalamata olives.

Let the stew simmer slowly for at least 2 hours, or more, adding water as necessary to keep everything submerged.

Just before serving, chop the remaining carrot greens. Remove the herb bundle from the soup (most of the rosemary needles should have dropped off into the stew by now, which is fine), discard, and then stir in the freshly chopped greens. Add Worcestershire sauce to taste, and adjust salt and pepper as necessary. Serve!

Spicy-Sweet Butternut Squash Soup

A butternut squash has been sitting on my kitchen counter for a few weeks now, eyeing me as I walk past everyday, silently challenging me to do something with it. I don't know, but winter squash feels like, well, winter, and it's been hard for me to wrap my mind around cooking with it when it's still 90+ degrees outside. But finally, as the weather begins to cool off here in central Texas (albeit only slightly), I found the inspiration I need. The temperature has fallen to the mid-80's, and we have rain in the forecast. Has fall finally arrived? Let's have some soup.



Ingredients:

1 medium-sized butternut squash
2 medium apples
1 medium onion, diced
1-2 Tbsp olive oil
1-2 chipotle peppers with adobe sauce, chopped
1/4 tsp ground cumin
4 cups vegetable or chicken stock
dollop or two of cream
salt to taste

While the oven is preheating to 350F, cut the squash open lengthwise and remove the seeds and strings. Quarter and core the apples. Place squash, cut side down, and apples on a lightly greased baking sheet. Roast for about 30 minutes, or until the squash can be pierced easily with the tip of a knife. When cool enough to handle, scoop out the flesh of the squash and discard the skin.

In a large soup pot, saute the onions in the olive oil until soft and golden. Add squash, apples, chipotle peppers, cumin, and stock. Simmer gently for 20-30 minutes. Working in batches, puree in blender or food processor to the consistency you like (Ultra smooth, or a little on the chunky side? You choose.). Transfer to a large bowl or soup tureen, salt to taste, and stir in the cream.

Ladle into serving bowls and garnish with extra cream. Serve with good bread and salad, and you have the perfect meal to usher in the cooler weather of fall.