Date: November 12th, 2013
Modifications: No changes
Time to table: 15 minutes prep time, 8 hours cook time
Servings: Probably enough for 6-8 sandwiches
Notes: This was incredibly easy to make and great for a weeknight meal. We probably should have planned a vegetable to go with it, that’ll have to wait until next time. Luke enjoys stuffing his face with a fistful of meat.
Date: November 11th, 2013
Modifications: No changes
Time to table: 40 minutes or so (including simmering time)
Servings: 6 adults
Luke: Love (but couldn’t eat this so easily, a little too runny)
Notes: I pureed this one but left some chunks and it was a great consistency. This was an excellent soup, I was impressed at how much it tasted like restaurant quality!
Date: November 7th, 2013
Modifications: We used ziti instead of penne, so effectively no changes.
Time to table: 60 minutes
Servings: About six adult dinners, we had Liz and Jono over for this meal and there was a solid tupperware of leftovers.
Notes: This was an adults-only meal when Liz and Jono came over. My brother Steve was over the next night babysitting and he was not a fan. Didn’t know what the sun dried tomatoes were. We thought this was delicious, the garlic sauce was excellent. It’s a little more involved to make than our typical meals, but we didn’t really start making it until the kids went to bed, so it was fun to cook a bit a fancier meal.
Date: November 10, 2013
Recipe: Bread bowls: http://www.annies-eats.com/2007/10/07/chili-in-bread-bowls/
Chili: http://weelicious.com/2011/02/01/four-bean-chili/ (previously made here)
Modifications: No modifications for the bread bowls, and for the chili we used the same modifications we typically do for that – subbed ground turkey and added a green pepper.
Time to table: Bread bowls took about 4 hours total to rise, only about 10 minutes prep. Chili takes about 15 minutes prep and simmers for a few hours – you can also make in the crockpot.
Servings: 4 bread bowls, chili would easily serve 6+ adults
(bonus guests Jake and Justin also seemed to love it)
Notes: I have wanted to try bread bowls forever, and decided that would be a great way to break in baking at our new house! (hence the several month hiatus in posting – but really we’ve just been using this site as it was intended and referring back to it to make the meals we love) We make this chili very frequently, and it was perfect for the bread bowls. My bowls weren’t very voluminous, so I filled it twice to get my normal portion, but it worked. They were far easier than I expected and were a really fun way to eat the chili we have so often. The kids both love the stuff, so it is one of those meals that is tempting to make weekly!
Date: July 16, 2013
Modifications: Used frozen corn and peas, and did put them in boiling water just for a bit. Also used the big bag of frozen cheese tortellini from Whole Foods.
Time to table: 30 minutes. The most prep is slicing the tomatoes.
Servings: 5 adults
Luke: Dislike (as in, gagged)
Notes: We knew that neither child would be particularly enthused by this. I don’t really get it, but neither of them seem to like any tortellini dish we’ve made. They are weird, because they like cheese, and pasta. Luke tried it but literally gagged. Whatever. To make for a more pleasant mealtime, I just gave them each a half piece of peanut butter toast with their meal so as to not listen to their whining. They were still offered the pasta but Annie had to be cajoled to try a few bites (which she ate fine, hence the “like”). They are weird because I thought this was really good, and Ben liked it a lot too. Leftovers weren’t as good because the sauce got a little iffy but still tasty for 2 additional days.
Date: July 11, 2013
Modifications: None, but we did fry the corn tortillas for the tostadas.
Time to table: Most prep was the night before, maybe 15 minutes that day.
Servings: 4 adults
Notes: This was a bust. The shrimp mixture was fine (although nothing special or particularly flavorful) but the tortillas fried just did not work well and were super tough so it was really hard to eat. While I like the DALS blog overall, none of the meals we’ve made from there have been winners. Should clearly just stick with my faves! We made the kids quesadillas with the mixture instead and neither ate it very well although I thought their meal was much better than ours. Pass on this one!
Date: June 17, 2013
Modifications: Added a red pepper since we had some, and used one large onion. We did also have asparagus (as you can plainly see) but broiled it instead of mixing in as suggested in her commentary. Used chicken thighs.
Time to table: 45 minutes total, 20 minutes prep
Servings: Probably 5 adults
Notes: This is a good base recipe, easy for weeknights. It wasn’t anything too exciting, but we all liked it and there were no complaints from the kiddos. I always find it difficult to think of things besides burgers, hot dogs, brats, etc for summer meals. Hate to turn on the oven and on some nights even the stove is too much. Pasta salads are always good, but beyond that I draw a bit of a blank. Any suggestions for summer meals (VERY easy) are welcome!
Meal plan this week:
Monday: Chicken & Rice with Asparagus
Tuesday: Tortellini Garden Bake
Wednesday: Disappearing Zucchini Orzo
Friday: Sloppy Joes
Date: June 12, 2013
Modifications: Forgot to get a red onion, so just put in more red pepper (not the same, I know, but whatever). I didn’t put sriracha in the cakes, and I forgot cilantro in the cakes.
Time to table: One million hours (real time: one hour) – why is it every single meal Annie claims is “quick” takes me SO long? I didn’t mind at all, I’d been home with the kids all afternoon due to Luke’s fever and no one was in a rush so whatever. It was all the chopping that did me in and if I’d made the salsa in advance that would have helped. Couldn’t happen since I basically held Luke for 5 hours straight.
Servings: Probably 5 adults
Annie: Had maybe 3 bites and then said she was full. No drama about it or anything but clearly wasn’t a huge fan.
Notes: These were quite tasty! I loved the coconut flavor and the salsa was great. Only downfall as always with these types of dinners is that I’m starving at 9pm. (even though I also had 2 baguette pieces as well)
Date: May 6, 2013
Time to table: 35 minutes (most is inactive roasting time)
Servings: I hope to get 3-4 lunches out of this.
Notes: I made this last night to bring for lunches this week. Definitely a quick and easy recipe that would be great to whip up on a weeknight. It is surprisingly tasty, I think the roasted veggies and feta give it really good flavor. Especially the juices of the tomato mixed in made it delicious. Really loved it, although I just never stay full with dishes like this and at 2pm am really intensely craving a cheeseburger. Or pizza.
Date: May 1, 2013
Modifications: We only had one can of whole tomatoes by mistake, so I used half a can of crushed tomatoes in addition. I added frozen chopped spinach to the tomato/sausage mix. Didn’t have any basil.
Time to table: nearly an hour when all was said and done
Servings: 6 adults
Notes: I’m not sure why, but this took me a long time to make and was sort of annoying. No real reason other than my own ineptitude, like I accidentally put the tomatoes in before the noodles so it was hard to stir them in, then the tomatoes after I chopped them leaked all over the place. Stuff like that. I was skeptical that the noodles would cook, but yes, they did. I did like how adaptable this recipe was, you really could throw in any veggies you wanted, not use meat, whatever your preference. It’s far less fussy than normal lasagna as well and tastes just as good. A big hit with everyone.
We haven’t been posting as much lately because we’ve been using this blog for it’s intended purpose: going back and making our favorites again and again.
A few recent weekly meal plans:
White Bean Chicken Chili, Cassoulet from the freezer, Burrito Bowls, Chicken Biscuit Sandwiches
Mexican Stuffed Shells, Carrot and Broccoli Orzo, Stuffed Sweet Potatoes, Crockpot Burrito Soup
Salmon Pesto Pasta, French Toast, Skillet Lasagna, Fajitas