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Archive for October, 2012

Monday

  • leftover pumpkin pie & fresh cream; broth
  • salmon dip with bell peppers, tomatoes, and arugula from garden; avocado
  • chicken soup with toasted sandwich bread

Tuesday

  • bananas & cream; broth
  • leftover chicken teriyaki; japanese turnips & peas sautéed in butter and topped with wakame
  • slow-cooked cube steak on a bed of onions and mushrooms; cauliflower; avocado

Wednesday

  • bananas & cream; broth
  • leftover chicken soup
  • meatloaf; baked potatoes; buttered carrots and radishes; arugula (bake carrot cupcakes and a pumpkin while oven is on)

Thursday

  • eggs and carrot cupcakes; broth
  • leftover meatloaf & veggies
  • liver and onions; butternut squash; sauerkraut; banana muffins (bake tuna quiche while oven is on)

Friday

  • carrot muffins & milk
  • tuna quiche
  • burgers; cauliflower; something green (arugula?)

Saturday

Sunday

  • leftover tuna quiche
  • leftover roast
  • lentil soup

Somewhere in there, I want to make Chocolate Mousse Pudding Pops with the avocados I have on hand.  I also need to get serious about finding a good recipe for Red Velvet Cake for my son’s birthday.  I will probably have to do a wheat flour cake because I just don’t have enough time to tweak and test before B-day!

Azure Standard order comes tomorrow.  None of my apples shipped.  Boo!  But we’ll have some spaghetti squash at a good price and my favorite sweet onions will be coming.

Budget-wise: I think we’ll be right at $75 for meals and snacks this week.  I will not be buying anything so other than our Azure order I’ll have no food expenses this week.  The frost over the past two nights has killed all the tomatoes and peppers (luckily I harvested a bunch of green tomatoes and all the peppers right before the frost hit).  I think the green beans are done for as well.  The arugula and radishes look okay, and I need to plant more radishes for sure.  We’ll be eating out of the pantry as much as possible in the next while – I just got notice that 3 of my students are quitting.  So other than fresh fruits & veggies, eggs, and milk, we probably won’t be picking up any groceries for the foreseeable future.  Fortunately, I just stocked up on almond flour and honey!  We should be set on basics for a good while.

I’ve been working late into the evenings and am definitely feeling it.  I’ll be glad for the time change – I think my body is already there!  Ha!  Thankfully I am still pain-free in spite of straying from GAPS in the past few weeks.  Unfortunately I’ve noticed a big difference in my skin, though…I’ve had some terrible breakouts just in the past 2 weeks.  That’s enough to tell me that I need to get back on track pronto.  On GAPS, my skin is normally very clear!

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Monday

Tuesday

  • leftover pumpkin pie & yogurt; broth
  • leftover beef heart
  • “spaghetti” & meatballs

Wednesday

  • leftover pumpkin pie & yogurt; broth
  • hurry curry
  • brown bag – pb & j sandwiches; hardboiled eggs; apples

Thursday

  • blueberry crisp?
  • tuna quiche
  • steak; arugula salad; butternut squash

Friday

Saturday & Sunday

  • ? leftovers (just me)

It is stock-up week.  Our local food co-op had a 10% off sale this weekend, and Azure Standard had some pretty good prices on produce this week.  We ordered several cases of apples so I’m going to try to make sure we have as much room in the refrigerator as possible before our order comes.  We also need to pick up milk tomorrow so we’ll see what kind of juggling I can do to make everything fit!

My out-of-pocket expenses are pretty high this week so I will be keeping a strict eye on other expenses.  I think the actual food costs for this menu and snacks will be about $60, which is $15 under budget.  Many of our fresh veggies will be taken from our garden this week.  We have discovered that cooking radishes makes them very mild so I think we will eat them that way in the future!  I will have to plant some more now that I know we’ll eat them.  heehee

I made the pumpkin pies tonight and tasted a bite (I mean I tested a bite for scientific purposes).  The crust is, well, ok…but I’m not sure I’d like it in quiche.  The texture of the shredded coconut is definitely noticeable.  Also, I think I would rather just have the pumpkin custard on its own and maybe make little crusts to put on top before serving.  I may tinker a bit to see if it’s worth the trouble of making the crust or if I should just continue doing custards.
One thing I’ve noticed: we’ve not had much broth lately.  I think this is partly because I haven’t made soups much lately.  I need to get back on the ball!

It’s late so I’d better scoot.  My goal is to be in bed before 11pm every night this week.

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Monday

  • bananas & granola w/kefir
  • salad & green beans from garden; applegate farms hot dogs
  • chili & shortbread

Tuesday

Wednesday

  • leftover tuna quiche and water kefir
  • leftover butternut soup
  • leftover chili

Thursday

  • pumpkin custard w/cream and kefir
  • leftover chili
  • pizza and arugula salad

Friday

  • pumpkin custard
  • leftover soup?
  • burgers; cauliflower; something green (arugula?)

Saturday

  • eggs, toast, and water kefir
  • “spaghetti”?
  • roast & veggies

Sunday

  • pumpkin custard?
  • leftover something
  • chicken?

Yep, this is late  Nope, it’s not complete.  I’ll try to do better next week…

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Monday

  • eggs & oranges; broth
  • leftover potato soup
  • lasagna

Tuesday

  • apple cake (sub applesauce for the mashed bananas)
  • leftover rump roast & veggies
  • ? probably just leftovers for me

Wednesday

  • apple crisp (sub frozen peaches or blackberries) & cream; broth
  • leftover roast? or peanut soup
  • brown bag – turkey & arugula sandwiches; apples

Thursday

  • leftover apple cake; broth
  • leftover lasagna
  • chicken something – bbq? (make Friday’s tuna quiche while this is baking)

Friday

  • tuna quiche; water kefir
  • leftover chicken something
  • chili and maybe shortbread?

Saturday & Sunday

  • ? leftovers (just me)

I finally called the natural food store about bulk honey!  55 lbs in one container – so with the discounts for bulk purchases, the honey will cost about $3.50/lb (including tax).  That’s better than Azure Standard’s pricing, and the honey is local.  We use between 2 and 4 lbs of honey per month, depending on how many special occasions I am cooking for.  That means this jug of honey would last my family more than a year – maybe two years.  That’s a lotta honey!!  Luckily I will be sharing with others so I don’t have to find storage space for 25 (or more) quart jars. :)

Tomorrow I plan to go get pumpkins after my daughter’s ballet class.  They will be $0.45/lb, and I need to stock up before they sell out.  We’ll see what I end up with, but I’d like several banana squashes and whatever those blueish pumpkins were that I bought last year.

Pumpkins will be my main out-of-pocket this week.  We’ll be eating from the pantry/freezer for the most part, and trying to use as many garden veggies as possible for fresh stuff.  We’ve got green beans, arugula, and peppers aplenty.  I thought I saw some baby bok choy that was almost ready to eat, and radishes should be coming on soon, too.  Tomatoes are out there but ripening verrrrry slowly.  Assuming we don’t have a hard freeze anytime soon, we should be able to manage without needing a trip to the store for fresh veggies for a while.

I am going to try freezing half the lasagna when I make it this time and see if the “noodles” get leathery or too watery.  It would be nice to have some yummy meals to pull out of the freezer again!!

Budgetwise, this week’s food and snack expenses should come in around $60-65.  This falls under my $75 weekly budget.  I *might* buy eggs if my student has some for me Tuesday; otherwise I don’t plan to buy any food this week.  The only non-GAPS foods on the menu this week are the potato soup leftover from last week and the peanut soup (with sweet potatoes) that I might make on Wednesday.  I am pretty comfortable with adding in sweet potatoes now; white potatoes will still be an occasional treat and I’ll use them up when I have a bag of them around but I won’t buy them unless they are on sale.  I will buy sweet potatoes and probably use them weekly from now on.

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I’ve been wanting to try recipes that use “noodles” made from squash, but until recently I had no reliable method of slicing the squash.  I finally broke down and bought a Kuhn Rikon hand-held mandoline from Amazon for about $20.  Not only does it make incredible sauerkraut, but it killed the lasagna noodles for this recipe!  I am kicking myself for not buying the mandoline sooner and then for waiting so long to actually try the recipe.

So: changes.  Because you know I tweaked it.  Actually, the changes I made were mostly based on what I had/had not in my cupboards & fridge.  I ended up *kinda* doubling the recipe.  Here’s what I did:

    • 1.5 lb Ground Beef
    • 4 Green Bell Peppers, chopped
    • 1 cup Onion, chopped
    • 1 Tbsp Dried Basil
    • 1 Tbsp Dried Oregano
    • 1 Zucchini (a GIANT ONE! Probably 2 lbs), sliced thinly
    • 1 1/2 cup Mushrooms, sliced
    • 28 oz Tomato Sauce, no salt added
    • 3 cloves Garlic, minced
    • 12 oz Tomato Paste, no salt added
    • 1 tsp Salt and Pepper, to taste

    For the 28 oz tomato sauce, I used a jar of organic pasta sauce that was nearing expiration and I couldn’t bear to throw it away.  It probably had sugar in it.  But it was gooooooooooooood.  If you are strict GAPS, you can totally spice up your tomato sauce without using a commercial pasta sauce; you just might want to add a touch of honey to temper some of that tomatoey tang.

    I cooked and assembled this almost as written, except I did not add the tomato sauce to the meat & spices.  I layered that separately.  I also used about 8 oz of shredded mozzarella (most of which went on top but some was on top of the meat layers).  I also cooked the mushrooms with the meat & veggies so that some of the liquid could be drained off before assembling.

    The tomato sauce mixture was thick.  Very thick.  I smeared it on the zucchini layers with a spatula without problem but I have to admit I wondered if it would be too thick.  It turned out perfectly and I would definitely do it that way again.

    As I made it, this recipe filled two 2.75 qt baking dishes.  We ate the first pan last night and most of the second pan tonight.  As the kids were eating the leftovers tonight, they both mentioned that they liked this lasagna as well as (and my son said maybe even better than) the traditional wheat pasta version.  However, both kids said that the meat and cheese were absolutely essential – and I agree; if I had made this without the cheese, it wouldn’t have been nearly as good.  I wouldn’t have made it without meat anyway so that’s a moot point.

    Verdict: Yum.  Yep…yum.  That says it all.  :)  We will definitely make this again.  Six thumbs up!

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Monday

Tuesday

  • baked apples & cream OR breakfast at parents’
  • at parents’
  • leftover lasagna

Wednesday

  • peaches & cream OR breakfast at parents’
  • at parents’
  • brown bag – turkey & arugula sandwiches; grapes; garden cucumber

Thursday

  • as above
  • at parents’
  • at parents’? or slow-cooked roast

Friday

  • omelets; water kefir
  • steak & arugula salad
  • liver; cauliflower; baked sweet potatoes

Saturday

  • not sure yet but something with leftovers for Sunday
  • leftover steak salad
  • potato soup

Sunday

  • leftover breakfast
  • leftover potato soup
  • slow-cooked roast & veggies?

Poor planning this week!  Entire menu is subject to change.  All I can say is that the zucchini lasagna was good and I’ll make it again.  :)  Too much to do and too tired for budget workup this week but we’ll be eating at my parents’ quite a bit since my brother is in town so costs will be low.

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