Weekend Cooking | Still Playing School

Weekend Cooking

By Devany LeDrew | Labels: ,
Baby D has silent reflux.  I'll write more about this at some point, but I'm telling you because on some days?  I have no time for anything except trying to soothe him.  He likes to MOVE and bounce and rock and be patted very firmly.  On his bad days, we don't stop moving.  It makes most other daily tasks very tricky.

Last weekend I decided to make a bunch of recipes I had pinned on Pinterest so that we had some healthy options for lunches during the week without having to think or prep or cook.  This worked out so well that I'm planning to do the same thing again this weekend.

I made up a quinoa fruit salad that my husband took to work all week for his lunch.  I would also grab this for a quick breakfast.  I didn't have a recipe, because I make it differently every time, but it was quinoa, sliced banana, apple, a can of mandarin oranges (undrained), a can of peaches (drained and chunked), and some maraschino cherries plus a splash of the juice.

My husband's favorite was the mayo free chicken salad (made with Greek yogurt instead).  I ate it on sandwich rounds, but he ate it with a fork and raved about it!

He said the edamame, corn, and red pepper salad was also amazing, but sadly it was overshadowed by the chicken salad.

Lastly, I made a sweet potato soup that a friend had brought us for dinner when D was born.  I ate it all and thought about it for days, so I wanted to make it again this past weekend.   It was gone again by Tuesday.  My friend said that it freezes well, but I don't think I'll ever have enough left over to do so.

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Sweet Potato Soup (from Sunday Soup by Betty Rosbottom)

4 tablespoons unsalted butter, divided
4 ½ cups peeled, cubed red-skinned sweet potatoes (1 ½ - 2 lbs.)
1 ½ teaspoons brown sugar
2 cups red onion
⅔ cup finely chopped celery
¾ teaspoon minced peeled fresh ginger
6 cups chicken stock
⅔ cups fresh orange juice
Kosher salt
Pepper

Arrange an oven rack at center position and preheat oven to 400 F. In a large, heavy skillet, set over medium heat, melt 2 tablespoons butter. Add the cubed sweet potatoes and toss to coat with butter. Sprinkle with brown sugar, then spread sweet potatoes cubes in a single layer on a baking pan. Roast for 15 minutes, then stir and roast until tender when pierced with a knife and browned around the edges (for about 15 minutes more). Remove and set aside.

In a large, heavy pot set over medium heat, melt remaining 2 tablespoons butter. Add onion, celery, and fresh ginger, and saute for 4 minutes, stirring occasionally. Add roasted sweet potatoes and saute for 2 minutes more. Add chicken stock, orange juice, salt, and a generous pinch of  pepper. Bring mixture almost to a boil, then reduce heat and simmer until vegetables are very tender, for about 20 minutes or longer.

Puree the soup in batches. (I used my blender.) The soup will be quite thick; if it seems too thick, you can thin it with more chicken stock and OJ or water.
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This weekend I'm making corn and butternut squash chowder, vegetable quinoa soup, slow cooker winter vegetable stew, and more chicken salad at my husband's request.

What are you cooking this weekend?

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