Monday, February 6, 2012

Week 43 in Review

The Score
Eaters - 10     Carry Over - 0     Compost - 1

Combining at least two ingredients into each meal or recipe made it rather easy to get most of the box into our bodies this week.  For weeks when I'm short on cooking time, this is definitely the way to go!  I had a fun time making up my own recipe, and ended up taking a planned recipe and worked to make it simpler because I didn't have time to make the original.  Though some of the dill and the celery hit the compost at week's end, everything else was enjoyed.  Each week in this process gets easier and easier, and I feel more and more comfortable experimenting with ingredients that once seemed quite intimidating.

The Best
  • Admittedly, the end result was a bit bizarre looking, but the rainbow potatoes with kale were very yummy.  I started with about 2 lbs. of multi-colored fingerling potatoes, which were cut in half, covered in water + 2", then boiled for five minutes.  I destemmed and coarsely chopped one bunch of kale while the potatoes were boiling.  After the five minutes had passed, I added the kale and boiled the entire pot for another 10 minutes.  Checking to be sure the potatoes were done, the water was drained out of the pot.  I mashed the potatoes together with the kale, then stirred in 1 cup of chicken stock and 1 cup of shredded white cheddar cheese.  Add salt and pepper to taste, and you're done.
Fingerling potatoes in the pot

Coarsely chopped kale

Rainbow potatoes with kale

The Good
  • I used up the rest of the fingerling potatoes that I had bought in this chunky potato soup recipe, which featured celery and dill from the box.  Though soups are always a bit of an unknown with the kids, they really liked this soup.  It went nicely with a lettuce and arugula salad from the box.
  • Once I got ready to make the butternut squash, caramelized onion, and spinach lasagna, I realized that I did not have enough time to follow the recipe.  So, I got the onions caramelizing, and then shredded the butternut squash.  I sauteed the squash with garlic, eventually adding the spinach until I had a nicely cooked vegetable blend.  I layered the no cook lasagna noodles with a jar of homemade tomato sauce, the vegetable mix + caramelized onions, then shredded fontina (and repeated three times - in process view below).  It was light and yummy and well received by the entire family.

  • We didn't end up making the planned scrambled egg recipe, but used up the remainder of the lettuce in a salad with avocados and a few other leftover veggies from the fridge.

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