Yep, photos of food continued to allude me this week. You'd think I'd have caught on by now, right? Good thing I have a goofy spouse and cute kid to distract you.
October 22 - Breakfast for Dinner
This week is honestly a little hazy to me. I'm catching up on posts from about 3 weeks back and this was the thick of "everyone is sick, what are we going to eat?!" I didn't do a great job of making or following a meal plan, noting what we actually ate, or, documenting my meals. So, apparently I am human. ;) I'm fairly certain there was a breakfast for dinner that happened this week, though, and I know it wasn't any of the other days, so we're going to pretend that is what we had on this night. Again, this a is standby and shows up when we get overwhelmed. Usually it involves a breakfast bread (waffle, pancake, bread, or bagel -- all of which we find GF), eggs in some fashion, and breakfast meats (we love turkey sausage and bacon).
October 23 - Takeout Thai from Thai Village in Wilsonville
I had to work late this night and I picked up dinner on my way home. This is our favorite Thai place in the area. We usually get a Curry - this time it was Panang - (with tofu or chicken) and the Mango Paradaise (with chicken or shrimp). They never disappoint. This time I got "medium" spice level and enjoyed the little kick, especially since we were fighting the chest/head cold.
October 24 - Leftovers
Not my finest week of cooking so far, eah? Sometimes, you and your spouse and your kid are all sick and you just need to put calories in. That's what we did. Blessed, blessed Thai leftovers. Thank you for your tasty ease.
October 25 - Chicken and Wild Rice Soup
I made real food this day (cue applause)! This is a recipe my mom adapted from several she found. They live in North Dakota (a land where wild rice is abundant, donchaknow!) and when they moved there mom was determined to find a good recipe. She made this for us on one of our visits out there and it was tasty and hearty. My version was similar. Great for the turn in weather to fall conditions. I liked serving this with a piece of toasted GF bread and a small smear of butter.
October 26 - Mashed Chickpea Salad
I've made this before a couple of times and loved it every time. It is such a bright, crunchy, healthy dish and I love that it keeps well in the fridge. I actually made this at the same time I did the soup and just packed it up and kept it for the next day. That method is actually how me and the hubs used to cook prior to the arrival of the kiddo. We used to spend a weekend day making 2 or 3 big things and just portion them out for the week of lunches and dinners. It was rad. But, now we spend weekend days fabricating Halloween costumes, building forts, and taking part in epic and unending rounds of "hide and seek".
October 27 - Chicken and Wild Rice Soup Leftovers
One of the best things about a big pot of soup is the fact that it is big. All the work pays off when you get to revisit your yummies for lunch or dinner with the ease of reheating. Wahoo!
October 28 - Sausage, Pepper, and Potato Hash with Roasted Brussel Sprouts
My in-laws joined us for dinner on this night and I made this new recipe. It was tasty and easy (mostly just chopping and sauteing). It was tasty but almost felt like a breakfast dish, I kept thinking it would have been great topped with a fried egg. I adapted it by putting the potatoes in the oven rather than roasting them stove top. That required less attention (so I could direct mine to the kiddo). The potatoes roasted right alongside my sprouts. For those I cut off the bottoms and cut them in half and then toss in olive oil, salt, and pepper. If I have one on hand I add a chopped shallot to the mix, too, that gives a nice punch of flavor. Then, I roast at 400-450 for 30-60 minutes until the get tender in the center and some of the leaves start to blacken. Yum.
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