Busy weeks, but still keeping up part of my resolution…

And the part of my resolution I’m stubbornly keeping up? Trying new recipes.  Though my schedule and stress level might appreciate a night off more than a new recipe, I’m still at it.  I think part of me just can’t help it–I like trying new things, and I view it as a challenge to keep our meals as diverse as possible.

I also like the challenge of working with farmers’ market goodies. I hadn’t been to the market in a few weeks, and it was fun to come home with things like pasta, peppers, zucchini, kale, carrots, and spaghetti squash…and then have to decide how to use them.

So, here’s what we’ve been eating:

Last week:

  • Monday: Leftover macaroni and cheese, green beans
  • Tuesday: Sloppy Bombay Joes, broccoli slaw
  • Wednesday: Chicken Tamale Pie (another new one! And definitely a keeper!)
  • Thursday: (This was supposed to be something new, but ended up being leftover Sloppy Joes)
  • Friday: Leftovers. I don’t even remember. I think we might have reheated the chicken tamale pie?

This week:

  • Sunday: (bonus day! only because I have to brag…) Burgers on the grill, grilled zucchini, and Moroccan carrot salad
  • Monday: Pumpkin ravioli and butternut squash ravioli in a cream sauce
  • Tuesday: Cherry balsamic pork, roasted potatoes, vegetable
  • Wednesday: Saag paneer
  • Thursday: Roasted chicken, cinnamon apples, and green beans
  • Friday: Spaghetti squash with sausage



Two Busy Weeks

We’ve been getting back into the swing of things here, which have made for a few busier weeks.  Since I measure years by the school calendar rather than by January through December, I’ve got a few food resolutions for my year.  One is to be better about finding good meals that can be made quickly. I need to focus on prepping things the night before and finding shortcuts in the kitchen so I can spend time in the afternoons with Little Miss. The second, which seems to run contrary to the first, is that I want to be better about trying new recipes during the school year. I’m setting my goal for one new recipe a month. We’ll see how that goes.  For now, here’s what we’ve been eating:

Last week:

  • Monday: Mexican chopped salad with chicken, cornbread
  • Tuesday: Farmers’ market pasta (ravioli with roasted red pepper pasta filled with smoked mozzarella), salad
  • Wednesday: Asian sesame tuna, sweet potatoes, corn on the cob
  • Thursday: Pecan-crusted pork (this is the recipe, but without the whole sauce and crostini thing), peach-mango chutney, sauteed squash, mashed potatoes
  • Friday: Chicken tikka masala, rice, broccoli

This week:


  • Monday: Roasted red pepper pasta with sauteed squash, red pepper, mushrooms, and corn, in an herb butter
  • Tuesday: Trying a new recipe! Kheema matar (an Indian dish of spiced ground beef and peas) with rice and roasted carrots
  • Wednesday: Little Miss’s summer party at daycare!
  • Thursday: Sesame-pecan chicken strips with sweet potatoes and green beans
  • Friday: Pork barbeque with skillet potatoes and broccoli slaw


Last week of summer (and of foodie freedom)

It’s been a busy week, and that’s not going to change once school starts. It’s going to be an adjustment, for sure, and I’ll have to change the way I think about dinner.  My goal this year, though, is to get better about prepping what I can for a meal the night before. The little one isn’t always so patient by the time Chris comes home, so it’ll be an experiment to see how we can work it out this upcoming year.

But those are thoughts for next week. This week, I had one last week having time to prep in the afternoons. Here’s what we ate:

Starting fresh

Sorry for the lack of menu from last week. We were away for a trip to see the families, so no meal-planning for us!

One of the best and worst things about a week away is cleaning out the fridge. On the one hand, it’s a nice fresh start. No worrying about leftovers, nothing hanging around that you feel obligated to eat but don’t really want to have again, nothing you dig out and wonder if it’s still okay to eat. On the other hand, we came home on Sunday and had nothing for lunches on Monday, no options to throw together, just some staples but no veggies or main dishes to work with.

Here’s how we’re building up our stock again this week:

  • Monday: Pork with peachy-mustard sauce, green beans, and biscuits
  • Tuesday: Oven-roasted chicken, corn fritters, and roasted broccoli (I could have just eaten a plate full of the corn fritters. I have eaten the entire recipe of corn fritters, on my own, in the past. No shame about that. But the chicken and broccoli was for the other, slightly less crazy, people in the house.)
  • Wednesday: Slow-cooker pineapple pork tacos, with either a salad or zucchini
  • Thursday: Resa’s blackened tilapia (we had so much fish curry before we left, we didn’t get around to making this, so I froze the fish), corn on the cob, zucchini, and biscuits
  • Friday: Fresh roasted red pepper pasta and spinach pasta, tossed with red pepper cream sauce (have I mentioned I love everything about the farmers’ market, beyond just the vegetables?), zucchini, and chicken

Weekly Round-Up

This week’s menu is a little less exciting than past weeks’.   We’re trying to work our way through what we’ve got in the fridge, and it’s been a busy week with other commitments–less time for trying new recipes. I’ll do better next time. So what’s for dinner?

  • Monday: Leftover spaghetti bolognese. (I actually threw this in a large pan with a little extra tomato sauce and a little cream, then tossed in some cooked peas right at the end. It might not have been as “pure” or as traditional, but it reheated really well! It also snuck in a veggie for Little Miss.)
  • Tuesday: Goan fish curry with rice and peas
  • Wednesday: More leftovers–grilled barbeque chicken, grilled asparagus, and last week’s mashed cauliflower
  • Thursday: Blackened tilapia with sweet potatoes and zucchini
  • Friday: Whatever is still left in the fridge…probably fish curry, because I bought too much salmon…

Planning a Menu Around a Trip to the Farmers’ Market

We tried a new farmers’ market over the weekend.  Well, that might not be entirely fair. It was still part of the farmers’ markets that are  organized by the city (and I love that they do that!), but we tried a new location.  I would be totally sold on this new one, except that my favorite fruit vendor isn’t there. And he is worth a trip across the city–his strawberries and peaches are the best around.

But, because of a play date on Monday, I wasn’t able to get to the East Liberty farmers’ market this week, so we tried out one right in our neighborhood, and we came home with some great food! This is me, planning around all of the beautiful fresh things in our fridge.

  • Monday: Fresh pasta (from the market–two nests of tomato-basil and one nest of garden herb) with sauteed zucchini, yellow squash, and other veggies
  • Tuesday: Rotisserie chicken, sauteed zucchini, and mashed cheddar cauliflower (not just because of the cheese–the cauliflower itself is a beautiful golden color!)
  • Wednesday: Baja cod, coriander potatoes, and green beans
  • Thursday: Slow-cooker Spaghetti Bolognese (thanks, Resa!) and a salad
  • Friday: Pan-seared pork, sweet potatoes, and beet salad.

The blog’s still here, and so am I…

I’ve been missing blogging lately, and I thought I might try to get back into it.  I’ll be modest about it (not that it was ever some grand project…), but I miss thinking critically about food, challenging myself to find new adventures, and looking for ways to describe what I’ve experienced.

Plus, it’s summer, and most of my exciting adventures necessarily happen over the summer.  I’ve been trying at least one new recipe a week, sometimes even two or three! So let’s get started, shall we?  First thing I’m going to do is just list off what we’ve been eating lately, with some links to the new things I’ve tried.  More details to follow! Stay tuned, and cook smart, cuz FoodieSuzy’s back. 🙂

Last week:

This week:

  • Monday: Leftovers from sesame pecan chicken strips, green bean salad, re-purposed potato-salad-turned-mashed potatoes
  • Tuesday: Bourbon-glazed salmon with polenta and roasted carrots, cauliflower, and beets
  • Wednesday: Tortellini sauteed with zucchini, squash, and red pepper
  • Thursday: Tilapia in Thai coconut sauce over rice and green beans
  • Friday: Chicken tortilla roll-ups and leftover veggies