WEEK OF OCTOBER 17- OCTOBER 23

Baby #4 is coming this week, 

so please be flexible with me as I plan meals!

MONDAY- Sticky Finger Cobb Salad
TUESDAY- Pumpkin Baked Ziti
WEDNESDAY- Roasted Fall Vegetable and Ricotta Pizza
THURSDAY- Eat Out before baby comes!
FRIDAY- Hospital
SATURDAY- Hospital
SUNDAY- Hospital?


SHOPPING LIST
avocados

cantaloupe
iceberg lettuce
tomatoes
butternut squash
1 bag red potatoes
2 yellow onions
garlic
shallots
fresh sage
fresh parsley
fresh rosemary
pizza dough
2 c. grated mozzarella
1 c. ricotta
vegetarian buffalo chicken
1 (15 oz) can of pumpkin
vegetable stock
ziti pasta
sticky finger sauce
eggs
milk
cream
whole wheat sourdough bread



I don't know if my readers even care what ingredients I already have.  Is that part helpful, or do you buy ingredients after you see the recipe?!!  Let me know your input.

Tacos

Today is Biggest's birthday.  He loves tacos!  He loves meat in his tacos.  I usually cook up Morning Star brand's Crumbles (fake ground beef) and season it with taco seasoning, but Biggest wanted grilled chicken tonight.  I cooked up some black beans for me.

INGREDIENTS:

-taco-seasoned meat (chicken, beef, or veggie crumbles)
-beans, seasoned
-guacamole
-shredded cheese
-diced tomatoes
-diced onions
-salsa
-sour cream
-fresh lime
-lettuce
-Good Seasons Italian dressing (so good!)
-taco sauce
-freshly fried taco shells (in about 1-in of oil)

Everyone gets to choose their own toppings.

Dutch Babies

My mom has been making these ever since I can remember.  

They are sort of a "special occasion" breakfast.

Hope your family enjoys them as much as I do.

**p.s. they are also referred to as German Pancakes.

1/2 c. butter

1 1/2 c. flour

1 1/2 c. milk

6 eggs

Put half of butter in one glass pie dish and the other half in another.  Set in a 425 degree oven, just until butter is melted.  Do not burn the butter!  I always turn the oven on, put the pie plates in, prepare the batter and by the time the batter is ready the butter is perfectly melted.

In a blender, mix eggs for 1 minute.  With motor running, pour in the milk, then add flour a spoonful at a time.  When all is added, whirl for 30 seconds.

Remove pie dishes from oven and pour even amounts of batter into each dish.  Bake until puffed up around edges for 20-25 minutes.

Sprinkle with powdered sugar.

Topping ideas: syrup, fresh berries, homemade whipped cream, cinnamon and sugar, lemon juice, jam, anything that sounds good!

For our family, I split the recipe in half and only use 1 pie dish.

Eggplant and Mozzarella Melts

Oops, I just realized I mixed up Friday's and Saturday's meals.  I'll post the Dutch Baby recipe tomorrow.

• (photo from marthastewart.com)
• 
  
• 2 large eggs
• Coarse salt and ground pepper
• 3/4 cup plain dried breadcrumbs
• Olive oil, for baking sheet
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 1 loaf (8 ounces) soft Italian bread
• 2 cups store-bought tomato sauce
• 8 ounces part-skim mozzarella cheese, thinly sliced

1. Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
3. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

http://www.marthastewart.com/340875/eggplant-and-mozzarella-melt

Broccolini and Sun-Dried Tomato Pasta

Tonight Biggest has a pizza party for soccer.  

I didn't have time to post this recipe last night--I had a meeting at the elementary school last night and then a Baby Shower immediately after.  

My wonderful friends from church threw a cupcake decorating shower for me last night.  It was perfect.  I have been craving cupcakes for the past few weeks and they knew just what would make this pregnant mama happy!

This pasta dish took me only 15 minutes to make last night.  So quick, fresh, and healthy!

Broccolini and Sun-Dried Tomato Pasta:


1 pkg Spinach and Chive Linguine from Trader Joe's OR any other pasta
1 T. olive oil
1 clove garlic, minced
2 large scoops jarred sun-dried tomatoes
1 bunch baby broccoli, cut into pieces
freshly grated Parmesan
salt and pepper to taste

Cook pasta according to package.  Meanwhile, in a skillet, heat olive oil on medium.  Add garlic and sun-dried tomatoes; saute.  Add broccoli and 3 T. water.  Cover and let steam for a few minutes, until broccoli is tender when pierced with a fork.  Drain pasta when it is finished cooking.  Mix together vegetables and pasta together in a serving bowl.  Add cheese and sprinkle with salt and pepper.


Jaryn's Bruschetta:
Baguette, sliced thin
1 T. olive oil, plus extra for bread
1 large clove garlic
3 roma tomatoes, diced very small
1 large handful basil, rinsed and chopped finely

 Place baguette slices on a baking sheet and drizzle with olive oil (sometimes I sprinkle with fresh Parmesan too).  Broil for about 1-2 minutes.  Don't burn!  Remove from oven and let cool.  In a medium bowl, drizzle 1 T. olive oil and add garlic.  Mix with a fork.  Add tomatoes and basil; mix.  Sprinkle on some salt and freshly cracked pepper.  Scoop small spoonfuls onto toasts.  These are amazing!  I bring them to the beach or concerts in the park in the summertime.

WEEK OF OCTOBER 10- OCTOBER 16

I am getting down to the last week and a half of my pregnancy.  This week will consist of some easier meals.  Pretty soon I will be taking a maternity leave and enjoying meals from friends and family :)

MONDAY- Sweet Potato and Coconut Soup with Thai Pesto
TUESDAY- Broccolini and Sun-dried Tomato Pasta with Bruschetta 
WEDNESDAY- Soccer Pizza Party
THURSDAY- Eat Out for Lover Boy and Bigger's Birthdays
FRIDAY- Dutch Babies
SATURDAY- Eggplant and Mozzarella Melts
SUNDAY- Taco Night for Biggest's Birthday



SHOPPING LIST
avocados
broccolini (pasta)
berries (dutch babies)
eggplant- 1 lb (eggplant melt)
grapes
cantaloupe
tomatoes (bruschetta, tacos)
decorative pumpkins
sparkling drinks
8 oz. part skim mozzarella to slice (eggplant melts)
string cheese
cheddar cheese (tacos)
baguette (bruschetta)
soft Italian bread (eggplant melts)
mochi (Lover Boy's treat)
vegetarian corn dogs for kids
jar tomato sauce (eggplant melts)
spinach and chive linguine (pasta dish)
black beans (taco night)
gorilla munch cereal
eggs (dutch babies)
orange peach mango
cream (dutch babies)
milk
corn tortillas (tacos)


THINGS YOU MAY NOT HAVE:

Pasta:
-sun-dried tomatoes

Tacos:
-sour cream
-lime
-lettuce
-vegetarian ground meat
-taco seasoning

Sweet Potato and Coconut Soup with Thai Pesto

I am so sorry I didn't post this recipe last night.  We got invited to my in-laws' house for dinner since family is in town.  I am going to make this soup tonight though.  I have not made this soup before, so I hope it is good.  It comes from Market Vegetarian, by Ross Dobson.

Soup:

1 T. olive oil

1 lb sweet potatoes, peeled and chopped into chunks

1 red onion, chopped

1 T. Thai red curry paste

2 c. vegetable stock

2 c. coconut milk

Thai pesto:

2/3 c. unsalted peanuts, lightly toasted

2 garlic cloves, chopped

2 t. freshly grated ginger

2 large green chiles, seeded and chopped

1 small bunch fresh cilantro

1 large handful of fresh mint leaves

1 large handful of fresh basil leaves

2 T. soy sauce

2 T. freshly squeezed lime juice

1 T. light brown sugar

Put the oil in a heavy-based saucepan over medium heat.  Add the sweet potatoes and onion.  Partially cover with lid and cook for 15 minutes, stirring often, until they are soft and just starting to turn golden.  Increase the heat to high; add red curry paste, and stir fry for 3-4 minutes so the paste cooks and becomes fragrant.  Add the stock and coconut milk and bring to a boil.  Let cool a little.  Transfer the mixture to a food processor or blender and whizz until smooth.  Return the soup to a clean saucepan.

To make the pesto, put all of the ingredients into a food processor or blender and whizz, occasionally scraping down sides of the bowl, until you have a chunky green paste and the ingredients are all evenly chopped.  Gently reheat the soup, then ladle into serving bowls.  Top with a generous spoonful of Thai pesto and serve.