|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!