Trick or Treat!

Happy Halloween everyone! I'm about to go make the kiddos some orange scrambled eggs (a couple drops of red food coloring mixed in) with "pumpkin toast" (pumpkin cookie cutter to cut the bread). We are excited for some trick or treating tonight (I've had a bunch of orange burlap that I bought on sale a while ago, and decided to make the kiddos their own bags to hold their treats...) and then home to make our caramel apples (we didn't get to this on Saturday). I hope you have a festive day, and here is our meal plan for the week!

*Monday: Growing up my Mom always made soup/chili/stew on Halloween night. We always had to fill our tummies up with dinner before heading out to collect treats. I like that idea. So tonight we'll have our leftover Chili & Cornbread.

*Tuesday: Black Bean Pie (with avocados)

*Wednesday: Baked Potato Night

*Thursday: Orzo with Roasted Vegetables (see recipe below)

*Friday: Leftovers

*Saturday: Date night. FINALLY! We have several restaurants we've been itching to try...

*Sunday: Nachos (like these) have become one of our favorite "fast meals". Trader Joe's has some yummy refried Black Beans that we love. Topped with some good salsa, peppers & avocados, I hardly even need the chips!

Orzo with Roasted Vegetables

Ingredients:

• 1 small eggplant, peeled and diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 red onion, diced
• 2 cloves of garlic, minced
• 1/3 c olive oil
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/2 lb orzo
• 4 scallions, minced
  
• 1/4 cup toasted pine nuts
• feta cheese
• fresh basil for garnish (optional)

for the dressing:

• 1/2 c fresh squeezed lemon juice (about 2 lemons)
• 1/2 cup olive oil
• 1/2 tsp pepper
• 1 tsp kosher salt (or less)

Directions:

1. preheat oven to 425*. toss eggplant, peppers, onion, garlic, olive oil, S&P. place on baking dish and roast for 30-40 minutes, until browned.

2. meanwhile, cook the orzo according to directions. drain and transfer to large serving bowl.

3. add roasted vegetables to the orzo, scraping all the liquid and seasonings from the roasting pan.

4. combine all the ingredients for the dressing and pour over orzo. let cool (room temp) and add scallions, pine nuts , feta and basil.

Baby Shower time.

Tomorrow I am helping with a baby shower for a cute friend. My mind has been buzzing for the last couple weeks with ideas, and I'm so excited for it to finally be here! Check out what I'll be making for that--oh, and for my family for the rest of the week. ;)

*Monday: Ultimate Nachos

*Tuesday: Cobb Salad with Parmesan Crisps, Cream Puffs (don't be intimidated-these are the easiest things anyone could every make--see recipe below), Asparagus Tart & Fruit Parfait cups (for these I'm just getting a variety of fresh berries, placing them in cute cups and topping with a dollop of freshly whipped cream) Seriously AMAZING cupcakes are being made by my baker friend Annie.

*Wednesday: Baked Ziti with bread & salad

*Thursday: Hamburgers on the grill & Sauteed Zucchini, Peppers & Tomato Salad

*Friday: Pizza for the kids--date night for Burke & me!

*Saturday: Leftovers

*Sunday: Homemade Hummus & Pita Chips

CREAM PUFFS

-1 c. water
-1/2 c. butter
-1 c. flour
-4 eggs

Heat oven to 400*. Bring water and butter to a rolling boil on the stove. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased baking sheet. Bake for 35-40 minutes or until puffed and golden. Cool and fill with desired filling. Dust with powdered sugar. Refrigerate until serving.

Getting Huge...

My belly is rapidly growing, making certain things a little more difficult. And also seeming to take certain motivations away--like lots of cooking. However, there are a couple recipes that I've been waiting to try, so here is what we'll eat this week:

*Monday: Two Toots. For weeks now, we've been telling Ryder we would take him here to eat...so for FHE tonight, this is where we'll be!

*Tuesday: Chicken Chili with Cornbread Croutons

*Wednesday: As recommended by Martha, we'll use our leftover chili to make Chicken Chili Nachos

*Thursday: Burke is headed to New Jersey today. We will have spaghetti for dinner (since the kids and I could eat it EVERY NIGHT, but Burke doesn't care for it).

*Friday: Sesame Shrimp with rice and steamed Snow peas

*Saturday: I'm headed downtown for the Renegade Craft Fair...the kids will be with a sitter...maybe pizza for dinner???

*Sunday: Burke is off to Pennsylvania today. We'll probably have pita chips & home made hummus for dinner and maybe some roasted butternut squash.