I have been less then inspired to cook. I was tired and pregnant, then I had a new baby and moved and it was too hot to care. Now it is cooling down and I am ready to cook.
This weeks menu:
-Pizza margarita
-Mushroom-Sausage Ragu served on top of polenta
-Butternut Squash Risotto
-Mixed Veggie Soup with Farro
-Pumpkin Pancakes
The Pancakes were the big hit this week and I made a ton so I could freeze and cook them as Taylor wants them.
The pizza; Jaxson took a nap and Taylor and I got busy in the kitchen.
She had a rolling pin and I had a glass of wine.
It was one of those moments that I could breath and enjoy my child and her childhood. We made a mess and it was great. When it was time to eat she decide that she did not like the pizza and she only wanted to eat broccoli and have cereal for dessert...well ok then.
- Mushroom-Sausage Ragu served on top of polenta
Thank you Food and wine, everyone ate it. Taylor had each part separate- but she ate it. Next time I would skip the dry mushrooms and just use more fresh ones, it was good, different and easy.
http://www.foodandwine.com/recipes/mushroom-sausage-ragu
-Butternut Squash Risotto (with chicken drumsticks in case my family does not like it)
I thought it was good, but Taylor and Rob ate chicken.
Still to come this week:
-Mixed Veggie Soup with Farro
http://www.foodandwine.com/recipes/mixed-vegetable-and-farro-soup
I made it yesterday day because we were stuck at home with a sick Taylor, I had time and soup always tastes better the next day. I am pretty sure I should have skipped the Farro and gone for pasta.
-Friday we have friends coming for dinner, I am still looking for an idea.
Saturday...carbs lots of carbs, Sunday I am running 17 miles.
I'd love your pumpkin pancake recipe :)
ReplyDeleteI would love the pumpkin pancake recipe as well! Always in search of a good one! Tonight I am making Chili Verde with organic chicken instead of pork. Along with rice and beans...great for a crowd and you can still get tomatillos at the market.
ReplyDeleteHere is how I make the pumpkin pancakes:
ReplyDeleteI use Whole Foods Whole Wheat Buttermilk pancake mix, it really is the best mix I have found.
Then in a large bowl I add milk (according to mix recipe), a tsp or so vanilla, pumpkin pie spice, egg yokes (according to mix recipe) reserving the egg whites, 1/2 or so pumpkin, 1/3 apple sauce.
Mix it all together, add in mix.
Stir until just mixed, if it is too thin then add a little more dry mix- they are quite forgiving.
Meanwhile Beat egg whites until stiff (the mix calls for 1 egg, I always do 2 egg whites, it make the pancakes light). Then fold into the batter.
Cook and serve. I like them with apple butter and maple syrup.
I always double or tipple the recipe and keep some in the fridge for later and some in the freezer.