|Sunday:||Dinner out after a local dance performance|
|Monday:||Leftovers: Frozen Butternut Squash Soup|
|Tuesday:||Chickpeas with Chard and Poached Eggs|
|Wednesday:||Leftovers: Butternut Squash Soup
|Friday:||Leftovers: Chickpeas with Chard and Poached Eggs|
|Saturday:||Girls Valentine’s Dinner and Movie Night|
I’m really looking forward to a bit more eating at home this week…excited for some yummy home-cooked food! First, I’m pulling one of my all-time favorite soups that I made a while back out of the freezer, Roasted Butternut Squash and Pear Soup with Stilton. Yum!
Then I’m making a new recipe from last month’s Bon Appétit magazine, Chickpeas with Chard and Poached Eggs. You all know how I love eggs in my dinner! This recipe, however, calls for quite a few unique ingredients and while I typically don’t change things up the first time I make a new recipe I most likely will this time just to keep things a bit more simple and cost effective. So I’ll likely use canned chickpeas, make my own baharat spice mix, use golden raisins instead of barberries, and use Greek yogurt for the Labneh. Hopefully these changes don’t totally butcher what sounds like a delicious meal…but I think it should all work out!
For Valentine’s Day I’m having a girl’s night in where we’re going to cook a yummy meal together, including chocolate covered strawberries (of course!), watch some movies and celebrate our love of girlfriends and great friendships instead of worrying about those silly boys on this special day. I haven’t quite decided on the rest of the menu yet, but plan to post it a bit later this week, so stay tuned!
|Monday:||Grilled Citrus Cod with Roasted Rapini & Tomatoes|
|Wednesday:||Leftovers: Grilled Cod with Rapini
|Thursday:||Breakfast for Dinner|
Like any good New Englander I can barely focus on anything until this Superbowl is over…so anxious and excited for the Pats! I’ll likely be making a batch of my famous buffalo chicken meatballs for the game but otherwise keeping it light, simple and healthy this week.
|Sunday:||French Lentil Salad and Grilled Chicken|
|Monday:||Leftovers: Curried Cauliflower & Chickpea Stew
|Tuesday:||Work Dinner at Pican
|Wednesday:||Leftovers: French Lentil Salad & Grilled Chicken
|Thursday:||Work dinner at E&O Kitchen|
|Friday:||Leftovers: French Lentil Salad & Grilled Chicken
Another busy week ahead, but this one with a few work dinners and events. So I’m stretching my leftovers from last week into this week as well and then making one of my favorite dishes from the detox I did in January of 2013…French Lentil Salad. Healthy and delicious!
|Sunday:||Patriots Game with Friends!|
|Monday:||Curried Cauliflower & Chickpea Stew|
|Tuesday:||Dinner with a friend
|Wednesday:||Leftovers: Curried Cauliflower & Chickpea Stew
|Thursday:||Hopalong Board Meeting|
|Friday:||Dinner Party at a Friend’s House!|
This week is a busy social week but I am managing to squeeze in one home cooked meal…and it’s one of my favorites! I have a slight obsession with chickpeas and this week’s dish with a subtle, spicy heat from the curry powder is just perfect. Not too many ingredients and pretty quick and easy to pull together. Enjoy!
|Sunday:||Garlicky Red Lentil Soup|
|Monday:||Fish Tacos with Spicy Grapefruit-Avocado Salsa|
|Tuesday:||Leftovers: Fish Tacos|
|Thursday:||Leftovers: Red Lentil Soup|
|Friday:||Leftovers: Red Lentil Soup|
I’m back from my yoga and meditation retreat and have decided to stick with a mostly vegetarian diet this week to ease back in and keep all of that goodness going. Last week got unexpectedly hectic so I never ended up eating my frozen Garlicky Red Lentil Soup so I’ll be eating that this week. I’ll also be cooking up some Citrus Pepper Cod from Omaha Steaks and turning them into fish tacos. You know me and my tacos! For the salsa I’m just mixing together some segmented grapefruit and chopped avocado with minced scallions, cilantro, a bit of lime juice and salt and pepper to taste.
|Sunday:||Roast Chicken with Leftover Lucky 2015 Black Bean Salad|
|Monday:||Garlicky Red Lentil Soup|
|Tuesday:||Leftovers: Chicken and Black Bean Salad|
|Wednesday:||Leftovers: Red Lentil Soup|
|Thursday:||Leftovers: Red Lentil Soup|
|Friday:||Yoga Retreat with healthy, yummy food!|
It’s the first week of 2015 and I’m starting it off right with some healthy, delicious favorites and then ending the week by heading up towards Mendocino for a 3 day yoga retreat! So to start getting used to normal eating again I’m making a roast chicken to eat throughout the week alongside my lucky New Years Day black bean salad. Yes, I know that a roast chicken is slathered in butter, but baby steps here! Plus, I’m a big believer in all things in moderation so a little crispy, delicious chicken skin won’t kill anyone. Then I’m making one of my favorite hearty winter soups…Garlicky Red Lentil. Super easy to make and soul satisfying. Enjoy your first week of 2015…here’s to a year filled with a good mix of healthy and indulgent deliciousness!
One more week of crazy, busy holiday socializing ahead of us and I can’t wait! This last week has been perfect as far as holiday seasons go and instead of being exhausted by all of the activity as I often am, I’m feeling energized. So bring on the last week of 2014 and let’s ring in 2015 right!
Of course, all of this socializing means I’m not much help in terms of a cooking dinner menu this week. And the couple of days I do have to eat at home I’m pulling some beef barley soup I made over the weekend to use it up and save on groceries. It was a total impromptu, DIY recipe using things I had on hand…so chopped up beef that I marinated in an old bottle of red wine in the fridge, smashed garlic, black pepper and rosemary. Then I dried it off, tossed it in some flour, salt and pepper, browned it and then deglazed the pan with a bit more red wine. From there I simply added beef broth, cooked barley (that’s been in the freezer forever!) and chopped up carrots, corn, peas, string beans, fingerling potatoes and spinach. Season to taste and there you go…easy breezy, delicious soup to use up some of those leftovers and feed you for days to come!
Typically for New Year’s Eve I cook one of my all time favorite meals, Osso Buco with Cheesy Polenta. But honestly I have a few options to consider for this year and while I’m not sure which one I’m doing just yet a dinner party doesn’t appear to be in the cards. While usually a girl of traditions like me would be sad about this, this year I’m embracing it. Out with the old and in with the new! You all know I’ve had a really tough year so I’m looking forward to 2015, a new me and new traditions to make this one of the best years yet. Happy New Year everyone…be safe, happy and healthy…and may 2015 ring in a year of fantastic cooking and eating for you and all of those you love!
|Sunday:||60s Holiday Cocktail Party|
|Monday:||Veggie Stir Fry|
|Tuesday:||Dinner and a Movie with a friend|
|Wednesday:||SavoryGirl’s Christmas Eve Fondue Party!
|Thursday:||Late Christmas Brunch at Top of the Mark|
|Friday:||Leftovers: Veggie Stir Fry|
The holidays are here! The holidays are here! Yeah, SavoryGirl loves the holidays. Even if this year is my first year doing the holidays on my own, can’t take the cheer out of me! So while my weekly menu isn’t all that helpful this week with all of the celebrating, partying and socializing the Christmas Eve Fondue Party is one to consider if you haven’t decided what you’re doing on Christmas Eve just yet. Otherwise just trying to squeeze in some healthy veggies in between all of the indulgence when I do have a night to eat at home. Happy Holidays everyone…I hope they’re filled with love, happiness and, of course, fantastic food!
|Sunday:||Leftovers: Thanksgiving Leftover Sandwich!|
|Monday:||Leftovers: Thanksgiving Leftover Sandwich!|
|Wednesday:||Leftovers: Lentil Country Supper (from last week)
|Thursday:||Drinks and Dinner Out|
|Friday:||In San Diego!|
|Saturday:||In San Diego!|
Well…I’m useless this week. Still have lots of leftovers in the fridge from Thanksgiving and even a bit of leftovers from last week still. So I’ll be finishing those up before heading out of town to go catch the Patriots play the Chargers in San Diego for the weekend. For those of you who need a little Thanksgiving leftover inspiration though, my classic leftovers sandwich photo above should get your mouth watering!
|Sunday:||Herbed Veal T-Bones with Cheesy Polenta and Roasted Asparagus|
|Monday:||Lentil Country Supper|
|Tuesday:||Leftovers: Veal with Cheesy Polenta|
|Wednesday:||Leftovers: Lentil Country Supper|
|Thursday:||Thanksgiving with Friends!|
Starting off the week with another Omaha Steaks cooking adventure! This time it’s using Veal T-Bones…but I recruited a friend who’s a good cook to help me make (and eat) this one. He’s going to leverage the recipe linked above as inspiration, but since it’s a different cut of veal than in the recipe we’ll adapt the cooking approach accordingly. Should be tasty, although I have to say I’ve never had veal t-bones before so will be interested to see how it turns out! Then I’m bringing back an old, healthy winter favorite…lentil country supper. Rounding out the rest of the week is Thanksgiving, of course! I’m heading to a Friendsgiving this year so not putting on my full spread like I normally do but I am still making my Spicy Cranberry-Pepper Jelly, Sweet Potatoes with Marshmallow & Coconut and Rum Pumpkin Pie. Wouldn’t be Thanksgiving to me without those three!