family meals: week 30

November 9, 2012

family mealsTurkey Meatloaf and Mashed Cauliflower and Pumpkin. If you haven’t tried the meatloaf from Skinny Taste, you must. It’s good and easy! I made two batches; one for the kids and one for me and ben. A couple changes I did from the recipe is throwing the onions straight into the meat instead of browning it first, and also in the one for me and ben, I added 1 1/2 tbsp cayenne pepper. Again, we love that spice. I did mashed cauliflower, but then realized we were out of potatoes or potato flakes, so I threw in some canned pumpkin. The combination doesn’t look go together with the meatloaf as far as color (both are kind of orangey), but it really does taste good together.

family mealsfamily mealsSushi Burritos. Inspired from our trip last week to SF and eating Sushirrito. Okay, mine are oddly shaped and just looking at the pictures doesn’t make it look particularly appetizing, but this is a don’t judge a dish by its cover kind of thing. I was hurriedly rolling up our sushi burritos and frankly, I just don’t have time to make every picture look perfect. I’m just a mom who is trying to cook healthy, fresh meals for my family, I cook, put the food on the plate, take a picture (on a white background), then put it on the table and we eat! Despite the strange caterpillar-like-shape, this came out yummy. I studied the ingredients Sushirrito had and kind of added my own based on what we had. It was an experimental dish and we liked it. I’ll do another post sharing the recipe of what went in and this time I will try to roll better. I have no doubt sushi chefs would put my rolling skills to shame because I hardly call my rolling a skill. It’s more like crossing my fingers and hope the whole things stays together!

The rest of the days were spent eating leftovers and other quick things that were put together from random leftovers. Also, I got to escape two evenings in a row and have dinner with some of my friends. I really am so thankful for my friends. It’s always good times when we’re together. Food and friends make a really good combination!

Week 11/12 – 11/16
Monday: Chicken and Vegetable Soup
Tuesday: Paella Valenciana (reader’s recipe)
Wednesday: Black Bean soup
Thursday: Leftovers
Friday: Pizza night

What’s your favorite soup to make? I’m in a soup mood!

13 comments on “family meals: week 30”

  • Vanessa says:

    I tried the tomato soup that Delightfully Tacky posted a few weeks back and I am in love with it. I’ve made it 3 times in the past month. The only substitution I made was using a 28oz can of crushed tomatoes instead of the 2 14oz cans her recipe calls for. Here’s the link:

    Will you be posting the paella recipe? I’d love to hear it!

  • Ana says:

    I always love seeing your food pictures! I’d love to see the paella recipe as well 🙂

  • Jean says:

    I know. I worry about the same when rolling…. hope it stays together. Makes me want to make some! YUM!

  • Kim says:

    Can you please do a post on your SF trip? With what stops you made? 🙂

  • Megan Lane says:

    oh my gosh, love the idea of a sushi burrito. YUM!

  • Jen says:

    Ooh I’ve been on a soup kick too, we’re making lentil soup this week!

  • Heather says:

    Hey did you see those earliest reader sets at treehousekidandcraft? they look so cute! thought of your girls. 🙂

  • Heather says:

    there is a set 2 also. 🙂

  • liz says:

    those sushi burritos look fabulous!

    lately, i’ve been on a pumpkin and squash soup kick.

  • My favorite soup is Rebecca Rather’s (Pastry Queen) Chicken Tortilla Soup. Yum. I love soup!

  • Uttara says:

    THOSE SUSHI BURRITOS LOOK BEST. Please, please do a recipe post soon. I would LOVE to make and devour those.

  • Angel says:

    Soup recommendation!
    Carrots, onions, potatoes, savoy cabbage slices, beet, and red kidney beans, with basil & oregano, and salt and pepper. Use A mixture of V8 and veggie broth for the liquid part, and you have the soup I have been subsisting on for the past few weeks. I can’t stop making it.

    To make, chop up onion into thin slices, caramelize in a pot with oil, and while they’re cooking, chop the potatoes into small cubes, and cut the carrots into medallions. Cube the beets too. And slice up the cabbage into thin strips. When the onions are browned, add the potatoes, carrots and beets. Stir, and pour in the V8, and then some broth to cover the veggies. Add your spices (I usually do a tablespoon each of basil and oregano), salt to taste, stir, add the cabbage, and let low boil for 30-35 minutes. Check the potatoes for tenderness, and if they are almost done, add the kidney beans, and black pepper, and cook for ten more minutes! Enjoy!

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