Wednesday, April 21, 2010

Sneaking in a Menu Plan just got crazy busy!  I either need a few more hours in the day or 10 more arms.  We have had a lot going on the past couple of weeks.  It feels good to be busy and accomplishing a lot but I like simple and slow days too.  I have been trying to catch up on my blogging but haven't had a chance.  I have promised myself that I will do it AND I will!

Our week is pretty busy with work, school, and photo shoots!  We are headed to Bend for a photo shoot, going to see a showing of the movie Fresh, another photo shoot in Portland, Tulip Farms, Seed The Farm meetings, and sneak in some family/friends time!   We are very excited for the photo shoots so we can practice with our new equipment and editing tools!  The Tulip Farm is another family favorite of ours.  We have been going since Ayden was born.  It's fun to look at the pictures of him with the tulips when he was a baby till  now!  We plan to go every single year!  I hope everyone is taking steps to eat healthy, local, sustainable food!  We are doing so well with it and can tell our bodies are thankful for it.

Check back soon for a special Earth Day post.

MONDAY-  Nacho Mama's with my mama

TUESDAY-  Broccoli, spinach, capers, and olives in a white wine sauce over angel hair pasta.  (Drew's night to cook.)

WEDNESDAY-  Healthy homemade Mac and Cheese (I use non-fat cottage cheese and fresh spinach)


FRIDAY-  Fresh Egg Salad Sandwiches and whole wheat couscous

SATURDAY-  Quick dinner downtown after a photo shoot

SUNDAY-  BBQ Salmon, vegetable kebabs, and pineapple

For more meal planning inspirations, visit I'm an Organizing Junkie every Monday.

Happy eating & cooking,

"Food is our common ground, a universal experience." -James Beard

Monday, April 12, 2010

Menu Plan Monday

Bring on the sunshine!  I hear this week will be full of sun here in Portland and I already have a lot planned this week to enjoy the much needed sun.  Our farm is also longing for some sun in order for the soil to dry a little before we till the land.  I'm anxious to get the seeds in the ground.  We have planted 55 tomato plants in starter trays already and plan on starting more vegetables in trays in the next week.  I can't wait to get farming!

I have a lot to blog about this week.  So expect about a blog a day with lots of musings about our adventures, ideas, pictures, events, and our changes!  For now here is my menu plan for the week!  Cheers to yummy, delicious, organic food!

MONDAY-  Sauteed zucchini, broccoli, capers, and olives in a lemon garlic sauce over whole wheat pasta.

TUESDAY-  Poached Salmon with Piccata Sauce, whole wheat couscous, steamed broccoli (Drew's night to cook)

WEDNESDAY-  Penne Spinach Bake*

THURSDAY-  Hungarian Mushroom Soup* with homemade bread

FRIDAY-  Green Pizza with homemade pizza dough and a garden salad

SATURDAY- BBQ salmon, veggie kebabs, and BBQ pineapple

SUNDAY- leftovers


PENNE SPINACH BAKE- (from my mother's Wellspring Heart Program cookbook)

2 cups uncooked whole wheat penne pasta
1 28 ounce jar of spaghetti sauce or homemade sauce
1 (1 pd) package frozen cut leaf spinach, thawed and squeezed
1 to 1 1/2 cups fat-free sour cream
1/4 cup parmesan cheese
1 tsp granulated garlic
1 tsp onion powder
1 (19 ounce) can white kidney beans or cannellini beans, drained and rinsed
1 1/2 cups fat-free mozzerella cheese
1 tbsp Italian seasonings

Cook penne pasta  as directed on package. Drain.

Lightly spray an eight inch square (two quart) baking dish with non-stick spray.  In medium saucepan, heat spaghetti sauce over low heat.

In large bowl, combine cooked penne, spinach, sour cream, Parmesan cheese and spices, mix well.  Add beans; toss gently to mix.

Spoon mixture into sprayed dish.  Spread with one cup warm spaghetti sauce.  Top with remaining penne mixture and remaining ingredients.  Sprinkle with cheese.  Bake for 20 minutes or until thoroughly heated. 

HUNGARIAN MUSHROOM SOUP (from the Moosewood Cookbook by Mollie Katzen)

Ingredients:   (yields 4 to 5 servings)
2 tablespoons of butter
2 cups chopped onion
1 1/2 to 2 pounds of mushrooms, sliced
1 teaspoon salt
2 to 3 teaspoon dried dill
1 tablespoon mild paprika
2 teaspoon fresh lemon juice
3 tablespoon  flour
2 cups of water
1 cup of milk (I use non or low fat)
black pepper, to taste
1.2 cup sour cream (I use non fat)
finely minced fresh parsley, for the top

Directions:  (1 hour to prepare):
Melt the butter in a kettle or Dutch Oven.  Add onions, and saute over medium heat for about 5 minutes.   Add mushrooms, salt, dill, and paprika.  Stir well and cover.  Let cook for about 15 minutes, stirring occasionally .  Stir in lemon juice.

Gradually sprinkle in the flour, stirring constantly.  Cook and stir another 5 minutes or so over medium-low heat.  Add water, cover, and cook about 10 minutes, stirring often.

Stir in milk; add black pepper to taste.  Check to see if it needs more salt.  Whisk in the sour cream, and heat very gently.  Don't boil or cook it after this point.  Serve hot, topped with freshly minced parsley.

For more meal planning inspirations, visit I'm an Organizing Junkie every Monday.

Happy Eating & Cooking,

"Laughter is brightest where food is best."  -Irish Proverb

Tuesday, April 6, 2010

Menu Plan Monday (one day late)

As I am typing my blog today, my son is sitting next to me reading his books out loud.  As most of you know, my son is 2 years old, so he isn't reading the actual words from his books but instead he is using his amazing imagination.  He is reading his own version and I kind of like his version better.  One thing I have really enjoyed the past few months is watching Ayden use his imagination and his creative mind.  He can take any one of his toys and turn it into whatever his little mind creates.  It is so fascinating to watch and I, of course, join in on the fun!  Being a mother has proved to be more amazing then I could have ever imagined. 

Last week was full of amazing food!  The Salmon Salad with Crispy Potatoes was so delightful.  It is a perfect light dinner for warm days.  I will make this a lot during the summer months.  The souffle turned out amazing and was easier than I had expected.  I just had to make sure that I took it out of the oven and served it immediately to avoid any deflation.  Everyone enjoyed it.  I will definitely be making that again and will try adding some different ingredients as well. 

Cheers to another great week of delicious organic, sustainable foods!

MONDAY:  Vegetable Pizza @ a friend's house

TUESDAY-  Egg Salad Sandwiches and whole wheat couscous (Drew's night to cook, while I work)

WEDNESDAY-  Kelsey's Birthday Dinner Celebration.  I will be making her Shrimp Scampi.  I will post the recipe later this week.

THURSDAY-  Homemade Minestrone Soup

FRIDAY- In Bend for the weekend

SATURDAY-  In Bend for the weekend

SUNDAY-  Honey-Soy Broiled Salmon, steamed asparagus, and brown rice

For more meal planning inspirations, visit I'm an Organizing Junkie every Monday. 
Happy Cooking & Eating,

"Imagination is more important than knowledge"- Albert Einstein