Short & Sweet Menu Post

This week is a pretty short menu week in the Nickel household. I have parent-teacher conferences and will be putting my extra hours in at work. The Bear's schedule has freed up some since softball is over for the year, but with me being out, there won't be much happening in the kitchen. Being we are still recovering emotionally and myself physically, it is okay. But, I still have two great, healing dinners planned that will nourish body and soul until things go somewhat back to normal.

This week's Sunday Soup, Roasted Red Pepper, is one I've wanted to try making myself for a few years now, but never really got around to it. I also took the liberty of using a few shortcuts to save myself a little time. Next on the agenda, is a copycat version of Starbucks' Veggie Brown Rice Bowl. I noticed their new items popping up on the food scene over the summer and thought other than for convenience, why couldn't I do it myself? So, I took the liberty of making my own homemade version. Not to mention that the leftovers make for great lunches and leftover dinners throughout this busy week. Here is the rundown:

Sunday 10/13          Roasted Red Pepper Soup with Spinach Artichoke Bread

Monday 10/14         Copycat Starbucks' Veggie Brown Rice Bowl

Tuesday 10/15         Leftovers

Wednesday 10/16-    Leftover Soup & Sandwiches

Friday 10/17

Here is what you will need:

Sandwich fixings (deli meat, gluten-free bread, etc.)

1 package precut and wash broccoli florets

1 package roasted baby beets (I am using Melissa's already prepared beets)

1 package shredded red cabbage

1 bunch kale

1 bulb garlic

1 large russet potato

1 onion

2-3 lemons

1 bag or box brown rice

1 jar tahini paste

1 can artichoke hearts

1 16 oz. jar roasted red peppers

1 can diced tomatoes

2 boxes low sodium, gluten-free chicken broth

1 bag frozen cauliflower

1 bag frozen edamame

1 bag frozen cubed butternut squash

1 box frozen spinach

1 container light or fat free sour cream

1 box 1/3 less fat cream cheese

1 container grated Parmesan cheese

Pantry items you will need:

Extra virgin coconut oil

Extra virgin olive oil

Sesame oil

Gluten-free soy sauce

Sriracha

Garlic powder

Dried Italian herbs

Dried thyme

Salt and pepper

Rosemary Balsamic Chicken

I feel like I keep saying things are crazy. Then, I look back and regret saying it was "crazy" because life is just getting crazier. To top it all off, one of the most embarrassing things happened as I was leading a meeting yesterday. I recently updated my iPad to iOS7. The update was working fine until one of the books I needed to discuss to run the meeting somehow disappeared out of my iBooks library. I thought, "Well, I will just re-download it and it will all be fine," but alas, it would not let me download the book again because iTunes said I had already redeemed my certificate for the book. I must admit my tech skills are comparable to the average person. With a little bit of pecking I can usually figure out the problem myself, but being I was under pressure I needed some help. This would have been no big deal. I am not ashamed to ever ask for help except for some of the other hot romance books I downloaded a long time ago and forgot about all showed up as my tech savvy instructional coaches were helping me solve the problem. They were laughing, I would too, but I was sweating and trying to control the meeting. My face was bright red. Go figure! I cannot hide all my feelings because I wear my heart on my sleeve. Looking back on the whole situation it was hysterical and the comedic icing to top off my crap week. Lesson learned. I will no longer download any more steamy romances on my iPad. I also figured out how to create different libraries within iBooks to hide the Fifty Shades of romance I tried to delete or cloud so the average tech helper won't automatically see them in my library. Oh well, nothing a glass of wine and a nice meal at home won't cure. Especially one bursting with rustic fall flavors to help me relax.

This meal was so incredibly easy to put together. Steamed broccoli seasoned with a little lemon juice, salt and pepper along side simple roasted red potatoes with this lovely Rosemary Balsamic Chicken. To make the potatoes, I simply quartered 1 lb. red potatoes. Tossed them in 1 tablespoon olive oil, spread onto a cookie sheet sprayed with non-stick spray, sprinkled the potatoes with salt and pepper, and roasted them in the oven for 30 minutes at 350 degrees.The hardest part was waiting for the meal to cook. It is just that simple.

Rosemary Balsamic Chicken

1-2 lbs. boneless skinless chicken thighs

1/8 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

1 clove minced garlic

4 sprigs fresh rosemary

1/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

Whisk together the olive oil, vinegar, mustard, garlic, rosemary, salt, and pepper. Place the chicken in a large resealable plastic bag. Pour the marinade over the chicken. Marinate for at least 30 minutes to overnight. When you are ready to prepare, heat your grill to medium-high heat. Using tongs, place the chicken onto the grill. Discard the marinade. Grill for 5-6 minutes. Turn the chicken and grill for 5-6 minutes more. Remove from grill and serve.

Better Butternut Squash Soup

Are you feeling like you have a case of the "Mondays?" Maybe you are feeling a little down or under the weather. If so, I have the Sunday Soup for you!

This week's Sunday Soup- Better Butternut Squash Soup because it just makes you feel better. Comfort in a bowl that is super good for you. Ginger and curry add a nice heat while the creamy coconut milk adds that something special. I topped mine with some crispy kale. Yes, I finally figured out how to make those kale chips everyone has been raving about. I felt like I was having about as much success making kale chips as I have with playing volleyball in junior high. Then, I realized I was making things way to complicated. First, you have to by kale by the bunch not precut. Next, simply toss the leaves, just the leaves, in a little olive oil. Place on a baking sheet coated with non-stick cooking spray, sprinkle with salt, and bake at 350 for just 15 minutes. That's it. No more more less. It makes for an amazing topping to this soup.

Better Butternut Squash Soup
inspired by my Spiced Pumpkin Soup

1 tablespoon extra virgin coconut oil
1 yellow or white onion, finely chopped
1/4 cup carrot, chopped
1 rib celery, chopped
1 shallot, minced
2 cups chicken broth
1 bay leaf
2 cans pureed pumpkin
1 can light unsweetened coconut milk
1/4 teaspoon curry powder
1/4 teaspoon ginger
1/8 teaspoon ground cloves


Heat a large soup pot over medium low heat. Melt the coconut oil. Add the onions and shallot. Cook for 3-4 minutes or until soft. Add the carrots and celery. Cook another 3-4 minutes or until the carrots begin to soften. Add the remaining ingredients. Simmer on low to medium low heat for 20-25 minutes. Remove the bay leaf. If you have an immersion blender, you can puree the soup right away while it is hot. If you are using a blender or food process, let the soup cool for 15-20 minutes before blending or processing. Blend or process the soup until it is smooth. Reheat before serving.

Focus on Health Menu Post

Good Sunday morning to you all! I hope today finds you all enjoying the chilly fall weather. We are very much enjoying lots of cozy time at home. Today is our sixth wedding anniversary. Due to some untimely and very personal circumstances, we don't have much planned; but, we did enjoy a nice dinner at one of our favorite farm to table restaurants Renee Kelly's Harvest. I am not really ready to discuss what is going on, but we are hanging in there. We have great friends, family, health, and each other to make it through this very tough time.

When the going gets tough, I tend to sit back and reflect on what I can control and how I can emotionally best handle the situation. One thing I like to take control of is my health and what I am putting into my body. I know crappy food is only going to make me feel like crap. Now more than ever I need to fuel my body and treat it like a shining thorough bread unicorn. While I am not sure what is going to happen this week, I know and am thankful for having a meal plan that will nourish us. Since it is the beginning of fall, I am introducing my new Sunday Soup series. This week's soup- Better Butternut Squash Soup. Comfort in a bowl that we can keep on hand in case I am out of commission to cook. I also have some lovely chicken recipes on hand that can be prepared in a pinch, are healthy, but ever so comforting. I'm not sure what will happen this week, but at least I am armed with a little plan. Here is the rundown:

Sunday 10/6          Better Butternut Squash Soup with Crispy Kale and Garlic Toasts

Monday 10/7         Leftovers

Tuesday 10/8         Rosemary Balsamic Chicken with Broccoli and Roasted Potatoes

Wednesday 10/9    Leftovers

Thursday 10/10      Baked Chicken Meatballs with Peperonata 

Friday 10/11 or      Pork Tenderloin with Savory Cherry Sauce, Green Beans, and Quinoa Pilaf
Saturday 10/12

Here is what you will need:

1 lb. boneless, skinless chicken thighs
1 lb. ground chicken breast
1 lb. pork tenderloin
1 package center cut bacon
1 bag baby carrots
1 bunch celery
2 yellow or white onions
2 shallots
1 bulb garlic
1 lb. baby potatoes
1 bunch rosemary
1 bunch thyme
1 bunch Italian flat leaf parsley
1 box reduced sodium chicken broth
1 jar roasted red peppers
1 jar capers
1 can light coconut milk
1 bag gluten-free dinner rolls
1 bag or box quinoa
1 bag or container dry roasted almonds
1 bag dried cherries
1 bag frozen broccoli
1 bag frozen green beans
1 box frozen pureed butternut squash or winter squash
1 bag frozen dark cherries
1 container liquid egg whites
1 bag mozzarella sticks

Pantry items you will need:

Extra virgin olive oil
Extra virgin coconut oil
Apple cider vinegar
Red wine vinegar
Corn meal
Ketchup
Dried bay leaves
Ground cloves
Curry powder
Ground ginger
Salt and pepper

Posts may be a little sporadic this week, but I will try my best to get most recipes posted. I thank you in advance for your understanding and patience.

Simple Veggie Stir-Fry

For a meatless Monday meal, this recipe could not be any easier. I also believe the Bear is finally coming to grips and believe it or not, enjoying meatless Monday. Remember all the trouble I had in the past? Lately, he's been complementing my vegetarian meals. I just keep saying, "Shut the front door! I'm glad." While a lot of my stir-fry/ Asian inspired dishes look the same, this one had one key difference- coconut oil. The coconut oil added an amazing depth of flavor to this incredibly simple dish. I highly suggest you try it for your next meatless meal.

Simple Veggie Stir-Fry

8 oz. brown rice spaghetti noodles
1 tablespoon extra virgin coconut oil
1 12 oz. bag frozen vegetable stir-fry blend
1 cup frozen shelled edamame
2 cloves minced garlic
1/2 cup soy sauce
2 tablespoons creamy peanut butter
1 tablespoon sriracha
1 teaspoon sesame oil

Cook noodles according to package directions. Heat coconut oil in a large non-stick skillet over medium-high heat. Add the vegetables, edamame, and garlic. Cook, stirring occasionally, while the noodles cook (about 10 minutes). Meanwhile, in a small dish, whisk together the soy sauce, peanut butter, sriracha, and sesame oil until smooth. Pour over the vegetables and toss to coat. Drain the noodles. Add the noodles. Toss again to coat and serve.

Spinach Salad with Warm Bacon Vinaigrette

How has your weekend been? Ours has been so relaxing. After being so busy this summer, it has been nice to not have a whole lot on the weekend agenda but cleaning, prepping for the week ahead, and absolute relaxation. It's even better when the Bear pitches in and helps me clean. Score!

And a score for the Bear since I left the mushrooms off the grocery list and did not include them in this evening's Sunday Salad. We've been eating in a lot these days and neither one of us is minding one bit. Unless it is out of convenience or for something out of the ordinary, I feel like I can make a lot of restaurant dishes at home for a lot less money. This salad is one I used to get when I wanted a good entree salad. Bacon and onions are deglazed in the pan with a douse of balsamic vinegar mixed with brown sugar and Dijon mustard to make a stellar warm dressing that wilts the spinach ever so perfectly. Served with a hard boiled egg and golden raisins for sweetness and you've got one amazing entree salad!

Spinach Salad with Warm Bacon Vinaigrette

1 bag baby spinach
1/4 cup golden raisins
8 slices center cut bacon, chopped
1 yellow onion, thinly sliced
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1 teaspoon Dijon mustard
4 hard boiled eggs, sliced

Place the spinach in a large salad bowl. Sprinkle the raisins over the spinach. Set aside. Place the bacon and onions in a large nonstick skillet and heat over medium-low heat. Cook, stirring occasionally, until the bacon and onions begin to brown (about 8 minutes). Add the vinegar, brown sugar, and mustard. Stir until combine. Simmer for another 5 minutes or until the mixture begins to thicken and reduce. Remove from heat and pour over the spinach and raisins. Toss to coat. Top the salad with the sliced hard boiled eggs and serve.

Feeling Like Fall Menu Post

In less than 24 hours it will be fall! I think I love about every season, but fall is special because of the beautiful colors, its shear coziness, and the prelude to the upcoming holiday season. The Bear and I are just soaking it all in. All of our fall decorations are out on display. My favorite fall scented candles are arranged throughout the house. The only thing left is to find a huge pumpkin or two or maybe three. I'm even thinking about getting some more decor for outdoors. I guess this recent cold front has me feeling pretty domestic today.

This week's menu says sayonara to summer and welcomes fall. Sunday marks the last of the Sunday Salad series with one of my favorite restaurant salads- Spinach Salad with Warm Bacon Vinaigrette. The salty-sweet, warm-cold combination is a perfect match to the changes we experience during the fall season. Meatless Monday this week includes a little veggie stir-fry dish I created last weekend. Super simple, super tasty through the use of a few pantry ingredients and frozen stir-fry veggies. Then later in the week, I am planning on serving classic meatloaf. Nothing fancy, just plain ol' make ahead comfort food. Finally to end the work week, I will be whipping up a stellar deep dish pizza recipe with one of my newest kitchen tools. Bring on the pumpkins because fall is finally here!

Sunday 9/22          Spinach Salad with Warm Bacon Vinaigrette and Cheese Toasts

Monday 9/23         Veggie Stir-Fry with Brown Rice Noodles and Edamame

Tuesday 9/24         Leftovers

Wednesday 9/25    Classic Meatloaf with Chive Mashed Potatoes and Green Beans

Thursday 9/26        Leftovers

Friday 9/27 or        Gluten Free Deep Dish Pizza with Caesar Salad
Saturday 9/28

Here is what you will need:

1 lb. lean ground beef
1 package center cut bacon
1 package deli ham
1 bunch fresh chives
1 bag mini Yukon gold potatoes
1 yellow onion
1 shallot
1 bulb garlic
1 bag baby spinach
1 bag chopped romaine lettuce
1 container golden raisins
1 jar roasted red peppers
1 jar kalamata olives
1 jar spaghetti sauce
1 box gluten-free Bisquick
1 package gluten-free brown rice spaghetti noodles
1 package gluten-free flat bread or pizza crust
1 bag frozen stir-fry vegetables
1 bag frozen shelled edamame
1 bag frozen green beans
1 bag shredded Parmesan cheese
1 bag shredded 2% mozzarella cheese
1 bag shredded Swiss cheese
1 package provolone cheese
Eggs
Butter
Milk

Pantry items you will need:

Extra virgin olive oil
Extra virgin coconut oil
Sesame oil
Balsamic vinegar
Brown sugar
Gluten-free soy sauce
Sriracha
Peanut butter
Dried onions
Garlic powder
Poppy seeds
Salt and pepper

Enjoy the beautiful weather!