Here is a look at our bucket for this week.
We received one of the season's first acorn squash - a sure sign fall is on its way! Before we had children, I was never a big squash eater. However, I have slowly grown to really enjoy it's flavour and versatility. All 3 Things ate pureed squash when they were babies and loved it. Here are a couple basic ways to use an acorn squash :
Basic Acorn Squash
Roasted Apple and Acorn Squash Soup (also a good way to use some of our fresh local apples)
We also received a cauliflower this week, and while the 3 Things love their broccoli, they are not fans of cauliflower. I'm hoping the cheesy baked cauliflower recipe below will change their minds! I'm looking forward to our warm spinach salad to use this week's spinach - it's definitely a huge favourite of ours.
I was happy to see we are still receiving local blueberries this season. I'll be sure to use those in yet one more batch of the Lemon Blueberry muffins and we will continue to sprinkle them over our cereal at breakfast each morning.
Sunday: Leftover Tacos
Monday: Warm Spinach Salad with Bacon, Tomato and Pecans
Tuesday: Cheesy Baked Cauliflower
Wednesday: Slow Cooker Tex-Mex Chicken and Beans
Thursday: Macaroni and Cheese
Friday: Thai Beef with Chiles and Basil over Coconut Rice
Saturday: : Chicken in Light Sauce
I tried this recipe a few weeks ago and we all loved it - all three kids and the husband ate it. That's a huge feat in our home!
Thai Beef with Chiles and Basil over Coconut Rice
1 1/4 cups jasmine rice
1 can coconut milk
coarse salt
2 T plus 1 t fish sauce
2 T plus 1 t soy sauce
1 t sugar
1 T vegetable oil
3 garlic cloves, chopped
3 long hot peppers, seeded and sliced into 2 inch matchsticks
1 1/4 pounds ground beef
1 cup loosely packed torn fresh basil leaves
lime wedges, for serving
1. In a medium saucepan, combine, rice coconut milk, 3/4 cup water, and 1/2 t salt. Cover and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl. Heat a cast iron skillet or wok over high. Add oil and heat, add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up the meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
1 1/4 cups jasmine rice
1 can coconut milk
coarse salt
2 T plus 1 t fish sauce
2 T plus 1 t soy sauce
1 t sugar
1 T vegetable oil
3 garlic cloves, chopped
3 long hot peppers, seeded and sliced into 2 inch matchsticks
1 1/4 pounds ground beef
1 cup loosely packed torn fresh basil leaves
lime wedges, for serving
1. In a medium saucepan, combine, rice coconut milk, 3/4 cup water, and 1/2 t salt. Cover and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl. Heat a cast iron skillet or wok over high. Add oil and heat, add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up the meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
1 comment:
Je peux dir que sont tres jolie
> Very fine blog and photos
> Agapitos from Greece
> http://aeromodelling-agapitos.blogspot.com/
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