Week 11/4 – 11/8
Tuesday: Crab Cakes with Kale
Thursday: Black Bean Soup
Friday: Pizza/sushi night
Last week, I was so exhausted that I didn’t spend too much time in the kitchen. I even picked up fast food one evening because I just needed something easy. It was just one of those weeks. What have you been cooking lately?
Week of 10/21 – 10/25
Monday: Crab cakes
Tuesday: Mom’s Pot Roast
Thursday: Sloppy Joes with Sweet Potato Fries
Friday: Sushi/pizza night
I’ve never made pot roast, so I’m excited to do so for the first time in the crock pot. Anyone have a particularly good recipe to use?Chicken Enchiladas. This is one of our faves (you can do a search for it here and can see I’ve made it plenty of times). I can now pretty much make this without having to look at the recipe. Brave isn’t much of a meat eater, so I made her a batch of cheese enchiladas. According to her, they were quite yummy too. Crab Cakes and Lemon Aioli. Just realized I had this is the last family meal post, but we liked it so much, that I was itching to try it again. The first time was with canned crab meat (non-refrigerated) and it was good. This time, I got some refrigerated lump crab meat and it came out a lot better. I didn’t use hot sauce, but made two batches, one with 1 tbsp cayenne and one without. I also used a whole bundle of chopped parsley instead of the measly tablespoon the recipe calls for. Another change is that I lightly pan-fry instead of using a 1/2 cup of oil like the recipe suggests. True is allergic so she got a personal pan pizza that night; I want to try it next time with a batch of imitation crab just for her.
Week of 10/14 – 10/18
Tuesday: Fish Tacos
Wednesday: Spring Minestrone with Chicken Meatballs
We’ve been having our dinner clubs almost weekly and it’s about 10-12 of us. I’d love to hear some of your go-to meals for large groups! It’s been such a blessing to have this time with our friends (and new friends) who join us. Sharing meals together is pretty much always guaranteed to be filled with lots of laughs and encouragement!Crab Cakes with Lemon Aioli. Very good and threw cayenne pepper in there because we love spicy. I already have some lump crab meat (a decent price at trader joe’s!) in the fridge to make more soon! Jjambbong (Korean-Chinese Spicy Noodle Soup). This was so good and I doubled the recipe and doubled the amount of chili it called for. Ben said, “You for sure have to make this in the winter!” Mind you, I made this when it was sweltering hot outside, so we were double sweating from the weather and the heat in the food. Such a good recipe and if you like spicy foods, make this!
Week of 9/23 – 9/27
I’ve cooked so many different recipes in my family meal planning. I definitely should do a round up of my top ten. There is so much to learn in the kitchen. I’ve been the main chef these days that it’s been months since Ben has cooked and cooking is more natural to him than me. Family planning has definitely saved us a lot of time and allowed us to enjoy our dinners more together as a family. We’re so thankful for our dinner times!this pin and immediately repinned it to make on Glow’s birthday because I knew this stack of pancakes would make for a good breakfast (birthday cake) in bed! Breakfast in bed is tradition for birthday celebrants in our home, and while it usually is some sort of pancake or waffle, we knew we’d be out the entire day so we needed a breakfast dish that would also double as a birthday cake. This one fit the bill perfectly!
For the pancakes:
2 1/2 cups buttermilk
1 1/4 cups whole wheat flour
3 large eggs
2 tbsp sugar
1 tbsp pure vanilla extract
Zest from 1 lemon
For the berry sauce:
2 1/2 cups mixed berries (blueberries, raspberries, and blackberries)
2 tbsp sugar
For the toppings:
1 cup whipping cream
1 cup greek yogurt
2 tbsp sugar
2 cup mixed fresh berries (this is for topping the cake)
In a bowl, whisk all the pancake ingredients together. Make sure the batter is smooth. Heat a nonstick pan, spray some cooking oil and pour 1/3 cup of batter onto the pan. Fry the pancake for about 1-2 minutes on each side. When you see one side start to bubble, it’s time to flip it. Repeat for the rest of the batter. Allow pancakes to cool completely before stacking together with the cream and berries.
To make the sauce, place the berries in a small pot over medium heat. Add the sugar and with a potato masher continue to mash the berries together. Once all the berries have been mashed (it’s okay to have some chunks), allow the sauce to simmer for 3-5 minutes. Allow it to cool completely before you use it. I made all the various components the night before, so the pancakes and the sauce cooled in the fridge overnight.
Whisk the cream with wide strokes (or using a mixer) and once the cream starts to thicken up, add the sugar. Continue to whip the cream until it is light and airy. Once it is done, gently fold in the greek yogurt.
To assemble the cake (make sure all the components have cooled), place a pancake on the plate. Next add a layer of berry sauce or whipped cream (or both), then layer another pancake on top. Continue until you have used all your pancakes. Top the cake with the rest of the whipped cream and the fresh berries… voila!
Our pancakes were about 8″ circles and we had about 15 pancakes layers in our cake. Your cake might differ slightly based on the size of your pancakes.