This week the CSA haul included a cheese pumpkin and some baby mizuna (or arugula – some kind of baby bitter green), so I adapted this butternut squash enchilada recipe.
- 1/2 cheese pumpkin (or almost any winter squash)
- cumin, chili powder, cinnamon, salt
- 4 cups bitter greens
- 1 small onion, diced
- 2-3 tbsp cream cheese
- 1 cup cooked beans
- 10 small tortillas
- cheddar cheese
- 1 jar salsa
Sorry, no pictures again. We have a semi-regular tradition of sharing dinner with another family in our building every couple of weeks – it’s a great way to make a complete meal out of the odds & ends of two pantries at the end of the week. Tonight my contribution was an eggplant lasagna, brought to you by the fact that I had 3 eggplant and a box of lasagna noodles to use up. Crushed tomatoes in the pantry are a staple, so the only shopping was for the cheese.
I sliced the eggplant medium-thin, salted it and let it sit in the colander for about 20 minutes. Then I layered it on a plate with some paper towels and microwaved it for 5 minutes (hat-tip to Cook’s Illustrated for the idea). What this extra step does is suck a TON of the moisture out of the eggplant so it doesn’t make your lasagna watery.
For the sauce, I did a simple base of chopped onion and red pepper, salt, pepper, garlic, Italian herb blend, and a 28-oz can of crushed tomatoes. I let that simmer while the eggplant drained.
Layered it up with some no-boil noodles and mozzarella cheese, grated parmesan on top, and into a 400 degree oven for 35 minutes. Gorgeousness. Like an eggplant parmesan but without the hassle of breading and frying. (Without the oil too, I guess, but I’m pretty sure there was enough extra cheese in the lasagna to wipe out that advantage.)
Lunchbox for Monday: Apple slices with peanut butter (peanut butter on the bottom of the container, apple slices vertical); salami & cheese mini-pita sandwiches; buttered green beans (hey, I can dream, right?)
This is a staple in our house – unfortunately it looks like the pictures are broken in this old post, but you guys know what chili looks like, right? It’s chili.
The only major change I made this time around was to use pinto beans instead of kidney beans. Otherwise, this is the same chili I’ve been making for years, the same chili that my mom made for me as a kid. Every year around this time, I pull out my fall jacket and long sleeved shirts, and start to crave this chili.
No picture (forgot to take one), so this is really just a record so I can remember what I sent. 2 mini-pitas from Whole Foods stuffed with turkey & cheddar cheese (they’re each about the size of a silver dollar, so 2 of them is the eequivalent to about a half-sandwich made on regular bread), red grapes, 1 homemade granola bar (almond, cashew, craisin, apricot, choc chip).
Yesterday was a salami & cheese sandwich cut into the shape of a stegasaurus, red grapes, and a container of strawberry yogurt.
Did I mention this week was all about the quick and easy? I love pizza night because Dylan loves to help make it, and it’s a super-easy way to get him to eat veggies. I told him what we had in the fridge and said that the only rule for what to put on this pizza is there had to be two vegetables on it. He picked broccoli, mushrooms, and scallions. (Also pepperoni and cheese. Here’s a hint to avoid having to pat down the grease off your pizza – use turkey pepperoni. It tastes exactly the same as the pork stuff.)
Dylan menu: pizza, milk, peach yogurt
Aeryn menu: cheerios, peach yogurt, formula
Boy, this one has a lot of components, doesn’t it? Don’t worry, I’m sure this level of detail won’t last.
The theme for this week is “quick and easy” since we’re easing into a new routine. And apparently also “hoisin sauce” for no particular reason at all. This recipe comes from Real Simple by way of FreshDirect, and is, appropriately enough, really really simple.
- 3/4 lb chicken, sliced thin
- 2 large carrots, in matchsticks
- 2 red bell peppers, in matchsticks
- 1/4 green cabbage (about 2-3 cups), shredded
- 1-2 cups button mushrooms, sliced thin
- 1 head of butter lettuce
- 2-3 tbsp hoisin sauce, more for drizzling
This one’s a quickie – just a link, no picture. Last night’s dinner was from Martha Stewart – One-Pot Chicken & Rice With Kale and Arugula. The original recipe called for chard, I had kale and arugula in the fridge to use up. Otherwise I made this exactly as written and it was quite tasty! Dylan ignored the kale on his plate but did eat the chicken and rice (and some of the carrots).
No lunch box post today because Dylan decided to have the school lunch (“Trayless Tuesdays” mean hamburger day).
Half-day pre-K in NYC starts with 2 hourlong days with only half the class present (half the class comes in from 12:30-1:30, the other half from 1:50-2:50) and the parents staying in the room. This means that even though Dylan sort of started school last week, tomorrow is his first day bringing lunch to school.
Pizza sandwich (whole wheat english muffin, pizza sauce, mozzarella, sandwich-size pepperoni), granola bar (from Smitten Kitchen‘s recipe), and carrot sticks with ketchup. (Putting the dip in with the dippers instead of sending a separate container is a brilliant idea I got either from ParentHacks or The Kitchn – my Google-fu is weak at the moment.)