I think I’ve taken more naps in the past month than I have in the last 3 years. I’ve replaced meals with snacks, I’ve swapped vegetables for fruit, and now instead of running or blogging, I’ve been watching Season 1 of Modern Family on DVD.
I hate to be wimpy, but the first trimester has beaten me to a pulp. And that show is so damn funny I can’t tear myself away.
But speaking of pulp and tearing stuff away, let’s chat about oranges!
Enchiladas for dinner tonight!
And they. were. awesome.
But guess what’s inside of them? Just guess!
Never mind, you won’t be able to guess. In fact, you won’t even believe me when I tell you.
OK fine, I’ll tell you.
In a minute.
First, let’s start with these little buggers. They played a big part of what made tonight’s meal so good.
While I’ve made my own enchilada sauce before, I did it a bit differently this time.
Homemade Enchilada Sauce
So I hurt my wrist.
I know. It’s always something, right? Left pointer finger. Left knee. Left wrist. What’s left?
I’m not even sure how I did it. I think it’s keyboard/ergonomics related, so I’ve changed some things up on my desk, but the pain went from “niggly” to “bad” to “awful” in a matter of days. Dr. Google suggested a wrist brace and it’s helping! The real doctor today said the same thing about the brace, but didn’t agree with my self diagnosis of carpal tunnel syndrome.
(Alternate – and perhaps more catchy? – Title: The One Where I Show You My Underwear)
(Took me a minute to decide.)
So!
White bean blondies aren’t the only thing you can bake to heat up your kitchen. Pumpkins are good for that too, especially first thing in the morning.
This pumpkin showed up in this week’s CSA share, and I swear, my first thought was “A pumpkin?? How on earth do you cook THAT?”
And then I reminded me that a pumpkin is just a squash.
Oh yeah.
Life is settling back into a post-marathon norm around here. I spent much of today getting caught up on all things food and laundry now that I’m hobbling around a little bit less and taking the stairs slightly faster than yesterday.
Or at the very least I’m not doing the “step up with my right leg, drag my left leg up behind me like a sack of potatoes” thing anyway.
Dinner got started this morning when I threw this guy from last week’s CSA share into the oven – not immediately sure what I was going to do with him.
I don’t know what the weather is like where you are,
but it’s A Cold, Wet and Dreary kind of day here.
Or maybe A Soup, Sandwich and Writing on Your Bread with Mustard kind of day?
Yeah, I like that kind of day much better.
So I guess that means we better make some soup. Soup that’s gonna start with cabbage and leeks.
Leeks that need their scary, hairy parts sliced off. Scary, hairy parts that need to find something fun to do.
I seem to be on a pancake kick recently – but ’tis the season for warm breakfasts after all! Let’s roll with it.
After I spied a small zucchini hanging out in the fridge this morning and feeling very much in the mood for something substantial after an early morning bike ride, I decide to whip up some zucchini pancakes today. Zucchini is awesome for it’s ability to taste like nothing in baked goods, while quite generously giving you a serving of vegetables at the same time.
Today at CSA pick up we were told, “We have TONS of Kale – don’t be shy!”
Well you’re in luck! I am not shy.
So ummm, yeah. After I saw just how much kale I actually brought home, I then saw two options –
Option A: move through a serious amount of kale in short order or
Option B: figure out how I was going to get the fridge door shut.
I went with Option A and officially added kale to tonight’s dinner menu. One of the things that’s so awesome about kale is the same thing that’s awesome about spinach – it reduces down to practically nothing upon cooking.
One potato, two potato, three potato, four…
I’ve been staring at these sweet potatoes on my shelf for over a week now and finally decided today was the day to do something with them.
Well, two of them anyway.
Sweet Potato Pancakes
2 Sweet Potatoes, shredded (you can peel them or simply scrub them and slice off any questionable spots)
1/2 c flour
2 eggs, beaten
1/4 c apple sauce (or a couple tablespoons of some other sweetener like agave or even sugar if desired)
2 – 3 Tbsp canola oil
dash of salt
dash of cinnamon
1 tsp baking powder
(optional chili powder if you like them spicy!)
Have you ever found yourself eating a grilled hummus and coleslaw sandwich for lunch and wondered how on earth such a concoction happened to land on your plate?
Oh right, I think it started because I was making soup.
Soup that began with potatoes.
And then some beans were added too.
And then Bean and Potato Soup turned into Bean Potato Onion Carrot Cabbage Soup as I went pawing through the CSA produce to find more soup ingredients.
More Mama’s Weeds
