My Facebook feed was filled with photos of friends picking apples this weekend. As the lucky recipient of an entire trunk full of apples, I skipped the apple picking and moved straight on to the peeling, coring and applesauce making.
Though I peeled and chopped nearly 20 cups of apples, I barely made a dent in the apple supply in my basement. I made one small batch of Apple Almond Honey Conserve from Food in Jars, which tastes like fall when spread on homemade bread (see my breakfast, above). I also made one batch of chunky applesauce in the slow cooker. My goal is to process a bag of apples every couple days, so that maybe I’ll be finished sometime next week.
I’m going to need more jars.
- Fish cakes. I’m flying without a recipe here, but I have a couple tilapia filets and some smoked mackerel.
- Chicken with Bacon-y Brussels Sprouts
- Crispy Fried Eggplant, Tomato Salad and Mozzarella
- Tabbouleh and sausage (swap with Jen)
- Spaghetti with meat sauce (from Jen)
- Cheese and Chicken Quesadilla Pie. Big hit with the kids, and definitely a 30-minute meal (most of it is baking time).
- Lentil Soup with Coconut Milk and Warm Spices, rice. I’ll be using brown lentils, and following the suggestions to streamline the recipe. My new favorite lentil soup–don’t forget the squeeze of lime. So glad there was enough to freeze for another meal!
- Yogurt-Marinated Shrimp, pita, some kind of fruit salad. Mmm…shrimp. The marinade (Iemon-garlic), plus leaving the shells on, kept the shrimp from drying out under the broiler.
- Black Bean Burgers, roasted potatoes, salad. In a reverse-vegan move, I replaced the flax seed with an egg. My only complaint is that these turned out a little crumbly–maybe I will make thicker patties next time.
- Tortellini Soup. This is strictly for lunchbox thermoses. Quick enough to cook during breakfast and ladle into thermoses. Two out of three kids ate it up, and I had some for lunch, too. Homemade broth is the key, even if you have dried tortellini (I like the Trader Joe’s brand).
- Maple-Bourbon Banana Pudding Cake. The Hub made this Saturday night, and it was superb. It only takes one overripe banana, and the rest you probably have in your pantry. Regular granulated sugar and 2% milk work just fine.
What are you eating this week?