11/17/13: This weekend has been pretty busy so I had to spread the cooking love out over 3 days. Next weekend will be the same because I have to work on Saturday. It worked out pretty well this time around, and depending what we have scheduled on a given weekend this may be the way things usually go!
On Friday I baked up some lavash crackers, and made two pans of what is still referred to in our house as Eliza's Baked Pasta. Yesterday afternoon I roasted a head of broccoli, tried some Baked Kale Chips, and cooked up a big batch of brown rice for the week. Last night after the kids went to bed I put together Spicy Ethiopian Lentil Stew (recipe below, not for the faint of heart!). Today Derek made Roasted Red Pepper Hummus, and tonight I did Mongolian Stir-Fry with Broccoli and Crispy Tofu, as well as Thai Curry Spaghetti Squash in the crock pot.
The lentil stew, kale chips, and spaghetti squash were all new recipes. I'd make the stew again but use less Berbere spice because it was so incredibly hot. *Note: Berbere spice is available at Penzey's Spices or other specialty spice shops, or in any grocery in the Cedar-Riverside neighborhood of Minneapolis :). The spaghetti squash was great served with the stir-fry - I used it as a rice substitute, and all of the asian flavors melded together really well. Initially I was a little disappointed in the kale chips because I've heard so many people rave about them the last few years. After a few bites I quickly discovered their addictive quality (as did Silas and Derek)! Silas didn't nap yesterday and he came out of quiet time into the kitchen shortly after the chips came out of the oven. I let him try one and then brought him back into his room. He came out a few minutes later saying, "I can't stop thinking about those kale chips!". After 24 hours the bowl is almost empty.
We didn't make it to the gym yesterday due to the BPS Open House, so we headed to the Y as soon as the Child Watch room opened this morning. As we were getting ready to go I found the kids giving each other "shots" ("this will just pinch a little", Zoe told Silas). I thought it seemed like a pretty healthy way to process their trip to the doctor a few weeks ago!
On Friday I baked up some lavash crackers, and made two pans of what is still referred to in our house as Eliza's Baked Pasta. Yesterday afternoon I roasted a head of broccoli, tried some Baked Kale Chips, and cooked up a big batch of brown rice for the week. Last night after the kids went to bed I put together Spicy Ethiopian Lentil Stew (recipe below, not for the faint of heart!). Today Derek made Roasted Red Pepper Hummus, and tonight I did Mongolian Stir-Fry with Broccoli and Crispy Tofu, as well as Thai Curry Spaghetti Squash in the crock pot.
The lentil stew, kale chips, and spaghetti squash were all new recipes. I'd make the stew again but use less Berbere spice because it was so incredibly hot. *Note: Berbere spice is available at Penzey's Spices or other specialty spice shops, or in any grocery in the Cedar-Riverside neighborhood of Minneapolis :). The spaghetti squash was great served with the stir-fry - I used it as a rice substitute, and all of the asian flavors melded together really well. Initially I was a little disappointed in the kale chips because I've heard so many people rave about them the last few years. After a few bites I quickly discovered their addictive quality (as did Silas and Derek)! Silas didn't nap yesterday and he came out of quiet time into the kitchen shortly after the chips came out of the oven. I let him try one and then brought him back into his room. He came out a few minutes later saying, "I can't stop thinking about those kale chips!". After 24 hours the bowl is almost empty.
We didn't make it to the gym yesterday due to the BPS Open House, so we headed to the Y as soon as the Child Watch room opened this morning. As we were getting ready to go I found the kids giving each other "shots" ("this will just pinch a little", Zoe told Silas). I thought it seemed like a pretty healthy way to process their trip to the doctor a few weeks ago!
Spicy Ethiopian Red Lentil Stew
INGREDIENTS
- 2 Tbsp Canola Oil
- 1 large Red Onion, chopped
- 1 Tbsp Ginger, minced
- 3 Clove Garlic, minced
- 3 Tbsp Tomato Paste
- 1 to 1 1/2 Tbsp Berbere Spice (beware of this powerfully spicy spice!)
- 3 Cups Organic Vegtable Broth
- 1 Cup Small Red Lentils
- 1/4 tsp Salt
- 1/4 Cup Cilantro, chopped
INSTRUCTIONS
- Heat oil in large Dutch oven over med heat. Add onion to pan; cook 15 min or until tender, stirring occasionally.
- Add ginger and garlic; cook 5 min, stirring frequently.
- Stir in tomato paste and Berbere spice; cook 1 min, stirring to combine.
- Gradually add broth, stirring with a whisk until blended. Increase heat to med-high; bring to simmer.
- Rinse lentils under cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 min or until lentils are tender, stirring occasionally.
- Stir in salt, and sprinkle cilantro; serve over basmati rice.
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