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| Friday |
Friday
homemade pepperoni and mushroom pizza (using the end of the Costco mushrooms)
crabapple-applesauce (homegrown crabapples turned into sauce mixed with commercial applesauce)
mashed winter squash
Saturday (just 2 of us at home, so I made an easy meal)
chicken breast diced and cooked with canned tomatoes, onions, garlic, and herbs
brown rice
frozen broccoli
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| Sunday |
Sunday
bean burritos, made with scratch flour tortillas and home-cooked, sprouted pinto beans
canned carrots
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| Monday |
Monday
pot roast, potato wedges and gravy
honey-mustard glazed carrots
garden fresh kale and homegrown sprout salad
crabapple-applesauce
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| Tuesday |
Tuesday
ham and eggs
garden fresh kale, sprout and cranberry salad
roasted pumpkin cubes
leftover potatoes and gravy
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| Wednesday |
Wednesday
split pea, leafy green (frozen carrot greens, frozen celery leaves) and ham soup
dinner rolls (scratch, leftover from New Years and kept in the freezer)
canned pineapple
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| Thursday |
Thursday
teriyaki chicken thighs with garden fresh Brussel sprout leaves and frozen turnip stem pieces
brown rice
Another week of dinners cooked at home. Not only does cooking at home save money, but I've grown to really prefer my own cooking. I can make foods exactly as we need them to be cooked, omitting ingredients that one or more of us can't eat while bumping up the vegetable content. Having a tummy that feels good after a meal is worth more than the leisure of meals out.
I'm trying something new. I'm sprouting dried pinto beans before cooking them up. I only sprout until they have tiny "tails". I've read that beans may be more digestible if sprouted before cooking. This was the first week I'd sprouted pintos for cooking, so I'm not sure if I can say whether or not they're more digestible. I'll be doing this once per week and see what I think over time.
Our garden is producing some leafy greens for us right now. If the weather doesn't turn horribly frozen, we should be able to harvest some greens several days per week for a few weeks. We have mache, 2 kinds of kale, and Brussel sprout greens producing. In addition, the chives are coming up in a pot I put on the deck. Some years are like this, where we can harvest from the garden beginning in January.
On the bad news side, we found some tiny bugs in the brown rice container. These are teeny, tiny bugs, small enough to fall through the mesh of a sieve. So, in addition to storing all of the brown rice in the deep freeze, we're also rinsing and straining the rice before cooking. I rinse about 3 times in a bowl of water, about until the final rinse has virtually no tiny bugs. A few bugs won't harm us, right? We'll be eating brown rice more often to try and use this up soon.
That's about it for our meals this week. What was on your menu?
Have a great weekend, friends!
