What We Ate

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November 4, 2016 by Sarah

I’m really enjoying the fall and the beginning of the holiday season. Persimmons, pears, and winter squash are all over our counter. The downside of the change of weather? Sick season, it’s upon us in full force. I’ll be making lots and lots of chicken soup in the upcoming days, I’m sure. Here are some recipes to share, happy weekend!

Breakfast

Oatmeal, simmered in the morning with a pinch of salt and cinnamon, and a small handful of raisins. Frozen blueberries added in the bowl help cool it down quickly for the kids, and sliced bananas and sliced almonds go on top.

French toast on a weekend morning.

Persimmon bread, thanks Seish!

Lunch

Red lentil soup over rice.

Quesadillas.

Chicken soup.

Dinner

Linguine with Shrimp Scampi: This was surprisingly super quick, a last minute dinner. I used spaghetti noodles, didn’t have parsley or lemon zest or slices, but it was fine! So tasty. For the kids, I added parmesan cheese and frozen peas to the hot pasta.

Pork Carnitas with Cabbage Slaw: This carnitas recipe is amazing, especially because it’s for the slow cooker. I don’t cook a lot of pork, but this is one of the exceptions. We ate it in burritos and also as tacos; black beans, sour cream, and salsa as other toppings.

Bean with Bacon Soup with Cheesy Bread: Did I say I don’t cook a lot of pork? Bacon is my other, much bigger exception. This is also easy to reheat for lunch.

Treat

Red velvet cupcakes, that aren't red because I can't handle how much red food coloring the recipe called for! So, brown "red" velvet they are. #inthekitchen #cupcakes #cupcake #dessert

Red velvet cupcakes for Pat’s birthday: This recipe was “eh,” anyone have a better one?

What I Bookmarked 

Tis the season for pumpkin.

Something to add to my easy, weekday dinner arsenal?

A warm, fall meal.

More pasta.

Roasted potatoes, some great tips in this one.

Persimmon jam!


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