My yoga series this season was “fall into yoga” and my heart feels like falling in love with everything! So I am in my kitchen this week falling into everything the season has to offer, loving the crisp air, the honeycrisp apples, and the colours of change.
This week’s meal plan:
- Spinach Salad with tempeh bacon and egg. (Like a chef’s salad – for a vegetarian!)
- Red Lentil Rotini with Pumpkin Sauce (easy as pie to make!!) And yes the red lentil pasta is pricey…I was hoping to give it a go and then buy in bulk at Costco. Which we will now be doing. We LOVED this! Did not love the $8.99 price tag for the 12oz box…but love the 21g of protein per serving. And no, the picture does not do this dish justice.
- Broccoli and Cheddar Soup with crusty whole grain and seed bread (This was pulled out of the freezer from when I made it 2 weeks ago – LOVE freezer days when I don’t have to cook!)
- Coconut Portobella Mushroom Sauce with Quinoa Pasta – for this week I bought buckwheat soba noodles to have with the sauce instead of the quinoa pasta…so yum.
- Butternut squash soup and crusty whole wheat bread
I wanted to give you a better idea of how to speed things up in the kitchen (or at least my kitchen) and also a good idea on pricing…(since I’m starting to spend a little more gearing up for Christmas). Soooo….
I bought a butternut squash from our local grocer. Buying it whole meant saving quite a lot of cash ($0.79/pound). I also bought some pre-cut, and on sale ($2.99/pound) I call it the *time saver, money spender*! The squash cutting requires a fair amount of effort, and a sharp kitchen knife.
I think it’s worth it, considering the extra effort yields a substantial amount. I still go back and forth, as this is one of the few things I have repeatedly cut myself doing. And it always seems to happen at the most inopportune times. I did not cut myself today. Hence why I have time to write about it!
I bought about 1.5lb of pre-cut butternut squash (rang in at $4.50) and then about 3.5lb of a regular squash (rang in at $2.75) So I got more than twice as much for less than half the price. You can see the difference in the picture of my hard work of cubed goodness compared to the store’s boxed.
I also have started adding lentils to our butternut squash soup recipe. We are all very active in this family and being vegetarian I try to get protein in where ever I can. This is a no brainer here, as the red lentils don’t add much flavour to the soup, but add a good amount of protein, which I feel rounds out the meal nicely. It also keeps us full for longer…if vegetarian fare (or soups in general) are a cause for complaint in your home. (Hi Dad!)
To make the soup I start by heating up the butter or oil in my large stock pot. I saute the onion until translucent and then add the cubed squash, lentils, boiling water, broth, salt, and pepper. I simmer for 20min. After simmering I use an immersion blender to process the soup into a fine puree. Alternately you could transfer back and forth from a countertop blender to puree. I keep the heat on low until we are ready to eat and serve with a hearty toasted bread. Alone this recipe can feed 8. We split it up and freeze half so it makes a freezer meal for later. And the kids LOVE it. Tonight my 4 year old ate two full bowls and my 2 year old ate three full bowls (plus their bread). And yes, three toddler-bowl-fulls is more than what I ate. It is that good.
Pumpkin muffins also made an appearance this week. Yeah for fall!! They are filled with a cream cheese icing of sorts and are amazing. Worth that little bit of extra effort.
Like what you see? Let me know (or share). And if you don’t, don’t.