Before I jump into this week's menu, I'll take a moment to finish up last week's. Yesterday I made the Chickpea Rice Soup with Cabbage for lunch..
The Verdict: This was..eh. Nothing special. When I tasted the finished product, I thought it was too watery and not rich enough, so I poured in a little Creamy Portobello Soup, then added a can of diced tomatoes. Better, but still missing something. Extra fresh dill made a big difference, taking this soup from boring to..pretty good. I think if I were to cook it again I'd use a different bean; the chickpea just didn't seem right in this dish. For dinner I made a simple meal of Gardein Turk'y Cutlets, mashed potatoes, and green beans, a perfect Sunday supper.
Now, on to this week. Chip is working crazy hours again, actually had to be up at 1 o'clock this morning! Since I never know when he'll be home for meals, I'll be focusing on recipes that are either slow-cooked or can be easily re-heated. In no particular order, here's my plan for the week:
- Yam and Black Bean Soup
- Shepherd's Pie (from leftovers)
- Crockpot Eggplant Chickpea Curry
- Senate Bean Soup
Yes, there are a lot of soups/stews because, as I've mentioned before, Chip is a soup lovin' kinda guy and I know he'll gobble these up without complaint! Well, except for the curry..I'll probably be on my own for that one.
I'm also going to be making a couple of desserts, at my hunny's request, but haven't planned them out yet.
I'll be headed to the grocery store as soon as they open, am fortunate that I have most of this week's ingredients on hand! My wallet and I love when that happens. *smile*
Have a great day,