Monday, October 26, 2009

Week of October 26, 2009

I'm a bit late posting this week as we had a whirlwind weekend full of activities, including Thing 2's fourth birthday party yesterday. Menu planning slipped a bit on my priority list.

Here is this week's menu:

Monday: Spaghetti and Meatballs
Tuesday: Out for Thing 2's birthday dinner
Wednesday: Cayenne-rubbed Chicken with Avocado Salsa
Thursday: 30-Minute Chili
Friday: Slow Cooker Yam and Red Pepper Soup
Saturday: Chicken Enchiladas

Sunday, October 18, 2009

Week of October 18, 2009

We're looking at a fairly regular week this week. Here's our menu plan!

Sunday: Leftovers
Monday: More Potato Leek Soup
Tuesday: Spicy Sauteed Chickpeas and Beef with Cilantro
Wednesday: Tomato and Roasted Red Pepper Soup
Thursday: Beef Stew with Noodles
Friday: Roasted Salmon
Saturday: Out for dinner

Last weekend we were in Oakville spending Thanksgiving with my husband's family. I was in charge of bringing one side dish to the meal, and I made this Spinach and Cheese Puff Casserole.
It was a huge hit! Everyone loved it and there was barely any left for seconds. The entire meal was delicious, as Paul's cousin Anne is a fabulous cook.

I am now writing a weekly Life Organic blog post at the newly-created Life Organic Blog. So Life Organic readers, be sure to check out the new blog weekly for recipe ideas for your Harvest Box!!

Tuesday, October 6, 2009

Potato Leek Soup

(Best Ever) Potato Leek Soup

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced and chopped in small pieces
1 cup heavy cream (I always substitute light cream or even milk)
  1. In a large saucepan, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease for about 5 minutes.
  2. When the potatoes are tender, stir in the fried leeks, cream and bacon. Stir to blend and remove from heat. Serve hot.
This is seriously the best ever potato leek soup I have ever had - anywhere, made by anyone. And I don't normally like to toot my own horn, but anyone to whom I have ever served this has left the table with a happy glazed look in their eyes, and a very content stomach.

Give it a try, serve a bowl up on a crisp, cold fall day.

I dare you.

Sunday, October 4, 2009

Week of October 4, 2009

This is our Life Organic Harvest Box for this week:

I'm really in desperate need to roast a chicken, as I have been making a lot of recipes which call for chicken stock . . . and I don't have any chicken stock so I need to get cracking and make some.

I was so pleased to see a bright butternut squash peering out of my harvest box this week, as one of my fall favourite's is the apple and butternut squash soup below. It is very, very tasty! I had tremendous success with last week's soups - both the Potato Leek Soup and the Roasted Apple and Acorn Squash Soup were to die for. We gobbled them up in no time and the kids even at them.

This is a short week for us as we are heading out of town on Friday to spend Thanksgiving weekend with family outside of Toronto. We're all looking forward to a fabulous visit with lots of delicious food!

Sunday: Beef Skewers with Peanut Dipping Sauce
Monday: Roast Chicken with Green Bean Salad
Tuesday: Apple and Butternut Squash Soup
Wednesday: Sandwiches or Leftovers with arugula salad
Thursday: Roasted Salmon
Friday: Out of town for Thanksgiving
Saturday: Out of town for Thanksgiving