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Tuesday, February 19, 2013

weekly food report

This week I tried some new things.

On the weekend, I pulled out the waffle iron and made yeast-leavened waffle, which were delicious--crisp outside, tender inside. They needed to rise for an hour and a half before cooking in the waffle iron.

These were so popular at breakfast that I made them again for a savory dinner, topped with slices of "veggie ham" (a vegetarian meat substitute), sharp cheddar cheese, and runny fried eggs. So good.

P'tit minou un consumed at least five of the savory waffles, declared the dinner to be enormously inadequate (despite having had a banana, a glass of milk, and a cup of salted peanuts just prior), and proceeded to make himself a giant sandwich after dinner. Teenagers. It's hard to keep them fed to their satisfaction.

I baked a batch of whole-wheat banana-chocolate-chip muffins with the first egg the Ladies have laid in weeks (hurray! here's hoping it's just the beginning of the season!).

I made a giant pot of minestrone soup. It is tomato-based, with sauteed onions, carrots, broccoli, and rainbow chard, orzo pasta, red beans and garbanzo beans, and seasoned with fresh parsley, basil, oregano, lots of garlic, and a little red wine. Simmered for hours so the flavors meld. Very nice for dinners.

I also am planning to make and freeze a batch of burritos that can be pulled out individually or a few at a time for dinner or snacks, with whole pinto beans (cooked them myself), cheddar cheese, black olives, and salsa. We will see how the flavors and textures hold up.

What are you cooking this week?


  1. mmmmmmm. These all sound so yummy. Now I am hungry! xo

  2. I had to bake a second batch of muffins because the first were gone in a day! Second time added oats and ground flax seeds--nice hearty texture.