February 6 – 12, 2017
As we were sitting down to enjoy our Chicken, Butternut and Gnocchi Skillet Dinner last Monday, Lolly chimed in with an idea for dinner this week. “You know Mom…I love tomato soup. The really thick kind, not chunky. Can we have that tonight?” Totally oblivious to the bowl of steaming gnocchi goodness that had been placed before her. As she was already reaching for her spoon even! Yay, we’ve gotten to the selective vision stage. Well, hopefully she won’t miss the thick (not chunky) tomato soup being served up on Monday. Actually, I know she won’t miss it because I’m putting her to work making it!
Fact: Lolly’s favorite animal is the lamb. She was preschool age when we lived in England. Kevin’s “Typical Dad” answer to the question about “where do lambs come from?” was that the farmer planted Lamb Seeds. Every spring (usually in March) we’d wait anxiously to see the pristine white lambs dotting the verdant green hillsides near our house in Oxfordshire. And Lolly would exclaim in her best Peppa Pig voice, “Look Mummy, the lamby seeds have sprouted!” It made for an interesting conversation with the teacher one afternoon when I picked her up from school. I was laughing too hard and had to send Kevin in to straighten things out with the teacher. Fitting really since it was he who started it!Monday – Lolly Soup and Lamby Pops – A thick pureed (not chunky) tomato soup with basil, and grilled (or broiled) lamb lolly pop chops with a basil chimmichurri and a side of roasted asparagus. The tomato soup is made with easy-to-find-all-year roma tomatoes that are roasted in the oven to up their flavor quotient before being blitzed with roasted garlic and caramelized onions into a thick (not chunky) puree.
Tuesday – Taco Tuesday…Baja Style! We used a bit of leftover fried fish to make fish tacos. For the sauce I used equal parts mayo and sour cream with about 1 tsp each of chili powder and dried cilantro and about 1 tbsp of lime juice. Yum!
Wednesday – Salad Daze. Greek Lamb Salads with leftover lamb chop meat. This recipe comes from the Jamie Does…(Greece) cookbook. Which happens to be one of my favorite for browsing. Its like a travel blog and food blog bound into book form. Greek salads also happen to make fantastic mason jar salads! And since once you start chopping it all goes pretty quickly just commit to chopping double the veg and you’ll score two lunch size portions for later in the week. Also, if you happen to have a bit of the basil chimichurri leftover, throw it back in the blender along with a handful of mint and some dried oregano to Greek it up a bit before using it to dress the salad.
Thursday – Jill Does Yoga & Kevin Does Dinner! Kevin took over the kitchen tonight and whipped up a bunch of spicy buffalo drumsticks and a chopped carrot, celery, cabbage and cucumber salad with chunky blue cheese dressing.
Friday – Pizza Movie Night – Kevin requested an interesting pizza this week: Thai Chicken from the California Pizza Kitchen Cook Book. This requires substituting the traditional red pizza sauce for a thai peanut sauce, peanut sauce broiled chicken thighs and a salad of celery and carrots over the top once the pizza is removed from the oven.
Saturday – Date Night! Kevin and I went to a wonderful Korean restaurant called Happy House here in Augusta. It was great! Before we left we made the girls a batch of Mexican Mess. I figured Lucy would know what to do with Mexican, and I was right. Ella’s only complaint was the lack of guacamole. Mexican Mess consists of 1 lb of browned ground beef, 1 tin of petite diced tomatoes, and 1 can of kidney beans, 2 tbsp chili powder, 1 tsp cumin, 1 tsp cilantro and 1 onion powder. Brown the ground beef and then throw in everything else until you have a thick meaty sauce.
Sunday – Burgundy Beef over Mashed Potatoes. Not quite the fussy Boeuf Borguignon from Julie Child’s cookbook, but close. Mushrooms, Pearl Onions and Chunks of Carrots are added at the end to make a nice meal. I serve it over mashed potatoes. For dessert we’re doing a paleo apple crisp. Maybe served with a dollop of greek yogurt and honey.