dinners this week II

I photographed all of our dinners this week again. Maybe this will become a regular thing… who knows?

We had omelets twice this week. I know it’s weird. Don’t judge. There is a story behind it.

We have three chickens. One lays white eggs, one lays brown, and one lays blue. The white chicken lays the most eggs, with the brown coming in second, and the blue one just lays when she feels like it. Which is probably just a couple times a week on average.

They definitely started laying less eggs this fall/winter, which we expected. But all of a sudden all three stopped laying (so we thought). For a couple weeks I didn’t plan any meals involving eggs because I didn’t think we would have any.

Well, come to find out the chickens decided to start laying their eggs on our wood pile. Awesome. So Sonny restricted their access to the wood pile and now they are back to laying in their coop.

This whole egg mystery resulted in lots of eggs in our fridge. I hadn’t planned any meals that included eggs the last few weeks because I didn’t think we would get any. By last weekend we had lots. Too many for us to eat but not really enough to give any away. Solution: omelets twice last week and hard boiled eggs on salads for lunch.

Saturday

Sonny makes the omelets around here and they are really good. We had omelets with spinach, tomato, avocado, and sweet potato tots. I have been craving sweet potato fries and tots lately, so we have been eating lots of them.

Sunday

I had book club on Sunday. I didn’t know what other people would be bringing, so I wanted to make something that would be sufficient enough for my dinner just in case there wouldn’t be anything else there I would be able to eat. This quinoa salad was perfect. And everyone seemed to like it too!

Butternut Squash and Quinoa Salad
inspired by this Daily Garnish recipe and this Oh She Glows recipe.

Ingredients

Salad:
1 cup dry quinoa, rinsed
1 tbsp olive oil
1 small butternut squash, chopped
1 can black beans, drained and rinsed
2 avocados, chopped

Dressing:
2 limes, juiced
1/2 tsp salt
1/2 tsp black pepper
1 garlic clove
1/4 cup extra virgin olive oil
1/2 tsp ground cumin

Directions

Peel the butternut squash and chop it into small cubes. Place cubes in a bowl and drizzle a tablespoon of olive oil on the squash. Add salt and pepper to taste, mix, and transfer to a cookie sheet lined with foil. Roast for 40 minutes at 425 degrees. Flip the squash after the first 20 minutes.

While the squash is roasting, cook the quinoa per the directions on the package. Drain and rinse the black beans, and chop the avocados. Whisk together the ingredients for the dressing.

Combine the roasted squash, quinoa, black beans and avocado. Add the dressing and mix.

Monday

Bean burger + sweet potato fries. Don’t worry, I shared some of the fries with Sonny.

Tuesday

We liked the random veggies + Mmmm Sauce so much last week, we ate it again. Cabbage, carrots, spinach, black beans, rice, salsa, celery and tomato.

Wednesday

I think I was so hungry I forgot to take a photo of this meal, so here are the leftovers I ate the next day for lunch. Tempeh, roasted butternut squash and beets, and brown rice.

Thursday

Omelets again! This time with fried potatoes instead of tots.

Friday

Spaghetti + steamed carrots, broccoli and cauliflower + garlic bread. With some nutritional yeast sprinkled on top of the spaghetti. Lately I have been making the spaghetti sauce out of the Peas and Thank You cookbook. I modify the recipe by adding garlic and lentils to the sauce.

spaghetti sauce
adapted from the homestyle spaghetti sauce in Peas and Thank You

ingredients
1/3 cup dry red lentils
2 14.5-ounce cans diced tomatoes
1 6-ounce can tomato paste
1/3 cup diced onion
2-3 cloves garlic
1/2 cup fresh basil
2 teaspoons oregano
1 teaspoon salt
1/4 teaspoon black pepper

Cook the red lentils according to the directions on the package.

Combine all ingredients except for the lentils in a blender and blend until smooth. Pour sauce into a saucepan and simmer for 30 minutes. Add the lentils and serve over noodles.

I normally use rice noodles but you can use any kind of noodles you like. Back in the day I used to sprinkle parmesan cheese on pasta. Now I use nutritional yeast instead.

What did you have for dinner last week? Did you try any new recipes? The quinoa salad I made on Sunday was new to me, but everything else we ate are standard meals around here.

2 Comments

  • Christina
    February 1, 2012 - 11:56 | Permalink

    Hi! I was chatting with a coworker this morning when I mentioned that I’m attempting a sugar detox when not a breath later Dr. Sims (Annette) pop around the corner saying “Did I hear sugar detox?” She pointed me to your blog for fun and interesting meals and she was right about the pictures alone making you hungry. In fact i’m salvating over the bean burger with sweet potato fries right now…. Thanks for sharing your favorite recipes!

    Christina

    • Lindsey
      February 1, 2012 - 20:38 | Permalink

      Hi Christina! I would be interested to hear more about your sugar detox. I’m not doing a detox, but I’m definitely trying to eat less sugar. Yes, the bean burger and sweet potato fries are a good combo! Thanks for stopping by my blog :)

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