Sunday, September 23, 2012

September 23 - 28

Happy fall!  Here's how I'm celebrating:  freezing inside my 63-degree house, yet not wanting to turn the furnace on for the first time.  Instead, I keep cooking things and burning candles.  WAY more efficient, right?

So we're settling into a kind of back-to-school, back-to-real-life routine.  And sitting down to plan a menu this time of year (when the freezer's full of summer veggies, and I've got stacks and stacks of canned goodies to choose from) is kind of like a free-for-all.  But planning a menu when you're hungry is sort of like grocery shopping when you're hungry, especially when the choices are limitless.  It's dangerous.  So I might find myself doing some editing as the week goes on, but here's the plan for now.

I was originally thinking chili, but we're only 2 days into fall, so there's LOTS of time for that, right?  Instead, I'm satisfying my urge for tomatoes and beans with Pasta Fagioli soup.  Quicker, a little more veggie-fied than chili, but still highly dippable with the yummy bread I got at Eastern Market yesterday.

Breakfast for dinner!
Pumpkin pancakes, sausage, and sliced apples.

For the pumpkin pancakes:
Mix together 1/2 c white flour, 1/2 c whole wheat flour
Add 2 teaspoons baking powder, 2 teaspoons sugar, and 1/4 teaspoon salt
In another bowl, mix together 1 beaten egg, 1/2 c milk or water (we never have milk when it's pancake time), 2 tablespoons cooking oil, and 1/2 - 1 c pumpkin puree.  (I start with 1/2 c, then after I mix the wet and dry ingredients, I add more if the mixture is too dry).  Use about 1/4 c batter for each pancake.

Maple syrup is so extra yummy on pumpkin pancakes.

Clams with bread and salad:

Steam clams in a broth made with onion, garlic, and white wine.  After that, pull them out, add some tomatoes and cook it down a bit.  Pour sauce back over the clams and use the bread for dipping the sauce.

I'm thinking a plain old salad with balsamic vinegar to go with.

Turkey burgers with swiss cheese
Oven roasted cauliflower
Sauteed cabbage

Grilled salmon with roasted brussels sprouts and balsamic lentils (cook lentils and serve with balsamic vinegar drizzled over 'em.  Quite lovely, I think.)

Homemade pizza!  I canned some sauce for the very first time on Saturday, and I'm anxious to try it out.  I made 14 jars, so I hope I like it.  (If not, everyone's getting pizza sauce for Christmas!)  The crust recipe is posted in last week's post.

Have a great week.

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