Quickie.

Dropping by for a quick run down of our menu for this BUSY week that we're home. We have family coming to stay with us starting tonight, 2 graduations on Friday, a race on Saturday and driving out West on Monday. Here's what will tide us over:

*Wednesday: Spinach/Sweet Potato Risotto with corn on the cob and some Pumpkin Chocolate Chip bread to welcome our guests

*Thursday: Lasagna Rolls, salad and baguette

*Friday: Out to eat to celebrate with the Graduates

*Saturday: Smoque BBQ for lunch and wraps for dinner (our lunch will be early-just after our 10 mile race downtown). For wraps I'll have tortillas, sliced turkey/ham, sliced cucumbers, lettuce, tomatoes, sprouts, diced avocados, cheese, peppers, bacon, mustards/dressings and anything else that sounds yummy. I'm also making a cucumber/tomato/fresh mozzarella salad, like THIS one.

*Sunday: Thanks to my aunt for the idea, we'll have an easy crock pot meal tonight. Throw chicken breasts, a can of black beans, can of corn, 1 c. salsa and 1 package taco seasoning in the crock pot for 4-5 hours until the chicken is cooked through. Then, remove the chicken, shred it with a fork and place back with bean/corn mixture. Serve over chips with cheese and sour cream. You could also put it over lettuce to make a chicken taco salad.

This is the beginning...

...of my super busy traveling summer. This Thursday we head to Michigan for my race on Saturday. Then it's to New York. And it will continue all the way through July. So forgive me for random posting, but I'll at least get a few days in this week. And you know I'll be cooking wherever I am, so I promise I'll try to post when I can. But this week will be easy meals, giving me time to pack! Here you go:

*Monday: Black Beans (soak in water for about 4 hours, then let simmer with lots of salt/bouillon for another 4 hours) & Cilantro Lime Rice (we'll top ours with chopped tomatoes, diced purple onion, fire-roasted corn from Trader Joe's, leftover guacamole & mango salsa from our Mother's Day/late Cinco de Mayo celebration with the Noorda's yesterday, shredded cheese and any other yummies I decide...) I may also make some cornbread muffins

*Tuesday: Baby Shrimp & Linguine with red pepper/garlic & eggplant spread on top (didn't get to that last week, thanks to my Mom coming to visit and treating us to Giordano's!). And also a green salad & ciabatta rolls

*Wednesday: Leftovers

For other yummy ideas check out the labels on the right side of the screen...

Spring Week

I think this is supposed to be our first week of "real" spring weather. I'm a little bit excited about it. And I'm ready to ditch the heavy casseroles and start eating fresh, light meals for dinner--like I tend to do once it gets warm out. I think we'll start with leftovers, then my sister's delish looking recipe (how could that not be yummy?). Throw a little shrimp and some salads in there, and I'm feeling lighter already. ;)

*Monday: Leftovers (went HERE for a date night Saturday night. This is Burke's new favorite place. Like, he's been having dreams about Chicken Shawarma. And we still have food leftover!)

*Tuesday: Chickpea & Spinach Curry over Brown Rice

*Wednesday: Spicy Black Bean Cakes (with avocados, of course)

*Thursday: Baby shrimp over linguine with red pepper/garlic & eggplant spread (Trader Joes) on top

*Friday: Asian Rotisserie Chicken Salad + Potstickers (for the kiddos)

*Saturday: Leftovers for them--and GIRL'S NIGHT for me here!

*Sunday:Happy Mother's Day! Roasted Root Vegetable Pizza (and to make Ryder happy, we'll probably have a pepperoni one as well). I may use Trader Joe's crust, or I know my Mom has a wonderful recipe...where is it Mom???

The Amateur Debut

It's about time I contribute to this blog, I'd say. This has been my go-to recipe for the last couple months. It's quick, easy, nutritious, full of good flavor, and I usually have all of the ingredients on hand. We've tried it over rice, cous cous, and quinoa, but we're open to other ideas.

Chickpea and Spinach Curry

-12 oz. canned diced tomatoes
-3T olive oil
-2t mustard seed
-1 large diced onion
-4 cloves garlic
-2T minced fresh ginger
-3t curry powder
-2t ground cumin seed
-1t ground coriander seed
-1/8t ground cloves
-1/2t ground cinnamon
-1t salt
-10 cups spinach
-4 cups chickpeas

Strain tomatoes and save juice. Set aside. In a medium saucepan heat olive oil and add mustard seeds. Let seeds pop, then add onion. Turn up heat to medium high and saute 7-10 minutes, until onions begin to brown. Add the garlic and the ginger and saute for 2 more minutes. Add spices, salt, and 1/4 cup of tomato juice; saute one more minute. Add tomatoes and heat through. Add a handful of spinach until wilted and add the rest of the spinach. Add the chickpeas, lower the heat and simmer until the spinach is cooked. Add pepper and salt as necessary.

Let me know if you have any recommendations after you try it!