**Monday’s menu: Black bean chili (crockpot). Steamed rice.
**Circumstances: I had to skedaddle to Toronto, so this was set on the table at about 4:56pm (it’s already dark anyway). I wasn’t here for the eating, but the leftovers are fabulous.
**Veg quota: No need for a side. There were plenty of veggies in the chili: corn and red peppers frozen this summer, and home-canned tomatoes.
**Tuesday’s menu: Curried lentil soup (crockpot). Leftover rice.
**Circumstances: This was the evening we went Christmas shopping WITH the children. Arrived home and ate supper out of the crockpot. Should have added a vegetable side, but it was too late by then.
**Wednesday’s menu: Pasta with roasted red pepper sauce. Napa cabbage salad with tahini dressing.
**The reviews: It’s a hit! Mama has a hit! This meal debuts at number one on the charts!
**Mini-recipe: Tahini dressing: Whisk the following ingredients together in a bowl. Half a cup of tahini; 1/2 cup of oil (olive or canola, plus a smaller amount of sesame); the juice of one lemon; 1/4 cup of tamari sauce; salt to taste, plus a sprinkling of sugar if that’s your thing (yes, it’s mine).
**Thursday’s menu: Roasted root veggies (pictured above). Roasted breaded fish. Quick cheese bread.
**Chef’s complaint: Those beets were all about two inches in diameter. I had to wash and peel each one by hand. It took me as long to prep a bag of beets as it did for the cheese bread to bake. Forty minutes of my life!
**Caveat: But the veggies were delicious, especially the beets. Worth it?
**Friday’s menu: Black beans. Baked rice. Tortillas.
**Because: In a rush, of course.
**Awesome leftover meal: Tortilla lasagne. Whipped this up on Saturday, with layers of corn tortillas, black beans, feta cheese, shredded mozzarella, and leftover roasted red pepper sauce. YUM.
**Weekend kitchen accomplishments: Ten dozen ginger snaps. Eight dozen cut-out cookies. Two pans of krispie squares. Four loaves of bread.
**Monday morning addendum: Home with sick son, so putting houseound time to good use and making one batch of really good granola and four litres of yogurt.