Last Week in Suppers: Almost October

**Monday’s menu: Roasted tomato soup. Cheese melts (aka giant croutons). Quinoa and couscous salad.
**Original plan: Thanks for the suggestion, Nath.
**In the kitchen: Roasted tomatoes and prepared soup on Sunday. Made quinoa salad early Monday morning. Good thing, because we had no water all day due to construction mishap.
**The reviews: “I don’t like tomatoes.”
**The verdict: Soup was under-seasoned (my bad). But I could live off the quinoa salad. What did I do before knowing it existed?

**Tuesday’s menu (pictured above): Red beans. Steamed rice. Cabbage salad. Tortillas. Etc.
**Original plan: Chili in crockpot. But this is even easier. And certain fussy eaters don’t like their flavours all mixed up.
**In the kitchen: Soaked and cooked beans while I was home all morning. Whipped up cabbage salad and baked rice during interlude between playgroup and kids getting home from school. Left beans on stove, rice in oven, dashed to swim lessons.
**The reviews: Five stars, man. Or six. All around the table.
**The verdict: Good meal to make in advance. We ran in from swim lessons, set the table, and tucked into the still-warm rice and beans.

**Wednesday’s menu: Ratatouille. Noodles.
**Original plan: Vegetarian lasagna, in response to a request. Turns out kid doesn’t want vegetarian lasagna, he wants the carnivore version. So, he’s going to make it himself, perhaps this Sunday, for “cooking with kids.” (We’re letting the kids cook with meat, if they so choose).
**In the kitchen: Lots of chopping pre-breakfast, toss in crockpot. Smells fabulous. Makes use of languishing eggplant and zucchini and green beans.
**The reviews: Sisterly advice: “If you don’t like the look of something, just swallow it whole.” Motherly advice: “There’s lots of yummy veggies in it, like eggplant.” Albus: “Are you trying to help?”
**The verdict: Meh. Ho-hum.

**Thursday’s menu: Cod roasted on a bed of roasted vegetables (eggplant, onions, zucchini, tomatoes, cilantro). Pesto. Mashed potatoes. Gallo pinto (fried beans and rice).
**Original plan: Fish and potatoes. Thumbed through Joy of Cooking and discovered a use for my eggplant and zucchini, too.
**In the kitchen: Super-easy prep, though peeling potatoes is time-consuming. These were our potatoes, too! Grown in our lawn. (Does that make them sound good, or kind of suspect?)
**The reviews: Some of us don’t like fish; the gallo pinto was a last-minute addition for them (protein!). Those of us who do like fish thought this meal was heavenly. We used the pesto like tartar sauce.
**The verdict: Not vegetarian. But really freaking good.

**Friday’s menu: Food from Bailey’s pickup, plus heated up leftovers.
**In the kitchen: The only work is unloading the massive Bailey’s order, and putting it all away. We buy the bulk of our food from Bailey’s, which supplies us with the ingredients for a 100-mile diet.
**The verdict: Great conversation around the table. Always the sign of a good supper.

:::

**Weekend kitchen accomplishments: Four loaves of bread. Big batch of fresh tomato sauce; extra for freezing. Granola. Fruit custard bars for school lunches (this version’s fruit: stewed plums, plus a banana someone peeled but neglected to eat earlier in the afternoon). Also made a (non-vegetarian) lasagna for Sunday’s supper; Albus was sick for the latter part of the week, and I didn’t want to subject us to any lingering germs with a “cooking with kids” venture.
** Still needs to be made: Yogurt. Will attempt it this afternoon while looking after two little boys.

Yesterday: where we were
A somewhat sleep-deprived Carrie reflects on sisters and brothers

6 Comments

  1. Although I don’t often comment on the supper posts, I love them. Finding some inspiration for our family.

    I want to get back to baking bread. It’s been a long hiatus. How to do keep your bread fresh? I usually only make two loaves at a time, but I would much rather do a week’s worth at once. Advice?

    Reply
  2. Thanks, M! I’m glad to hear you’re finding inspiration.

    re bread: freeze it. I bake four loaves at a time, which is all that will fit in our oven, but even that isn’t enough for our family for a week. Nevertheless, it is enough for most of the week, especially if I throw in a meal with tortillas, or cornbread. A loaf only stays fresh for a day or two, so I freeze the others. The trick is remembering to get the next one out of the freezer the night before you need it … we’ve had the occasional forgetful morning of hacking away at a solid loaf, fresh from the freezer …

    Reply
  3. What do you wrap them in?

    We haven’t plugged in our freezer yet, but will do it soon. We’re getting 1/4 organic cow for it in November. Maybe I’ll coincide the bread making with the beef?

    Reply
  4. I just wrap them in old plastic bread bags. Nothing fancy. But I use them basically within the week.

    No need to start making bread til your youngest is at least … say … a year??? I don’t think I managed to do it consistently until the littlest got big enough to spend some time on her/his own.

    Reply
  5. Thanks, Carrie. I’m just tired of paying about $5/loaf which on some days we go through in one day. I don’t know what’s going to happen when the kids are teens!

    Reply
  6. Agreed!

    Also, forgot to add re freezing: make sure the loaf is fully cooled before wrapping and freezing it.

    Reply

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