Menu Plan – Oven, Soups & Slow Cooking
Thank you all for sharing with me some of your yummy recipe ideas for various legumes last week. I have a good starting point now for future menu plans. We are also trying to use the oven to keep the house warm and the slow cooker to make clean up even easier. I am so thankful for my crock pot when things get busy.
We are also trying to use up all of the greens we are receiving in the form of salads, quiches, and side dishes. So good. Please continue to share any favorite recipes with me – especially soups and stews as the weather cools down. Oh, and if you’re wondering why I sprout my legumes check out this article.
Sunday
- breakfast: eggs + apple slices
- dinner: Roasted Chicken, Roasted carrots, yams and beets, salad w/ homemade dressing
- prep: soak oats, start sprouting garbanzos
Monday
- breakfast: soaked oats + chia seeds + crispy almonds + butter
- dinner: (company) Crock Pot roast w/ carrots, potatoes, and yams. salad w/ homemade dressing
- prep: start chicken stock in crock pot before bed
Tuesday
- breakfast: eggs, pan fried apples
- dinner: Tacos w/ homemade corn tortillas + cultured salsa + raw cheese + shredded cabbage, stevia sweetened pumpkin pudding
- prep: Make tortillas with boys in the morning, grate cheese and chop vegetables, soak oats
Wednesday
- breakfast: soaked oats + chia seeds + crispy almonds + butter
- dinner: Chickpea & vegetable curry (w/ sprouted garbanzos and turnips in place of potatoes)
- prep: pick up csa & milk from farm
Thursday
- breakfast: eggs, pan fried apples
- dinner: Meatloaf, braised cabbage & carrots, salad w/ homemade dressing
- prep: make coconut custard in crock pot, start lentil sprouts
Friday
- breakfast: smoothies: yogurt + blueberries + coconut oil
- dinner: Crock pot bacon & greens quiche, coconut flour biscuits, coconut custard
- prep: bake biscuits in morning, start quiche after lunch, make chocolate sauce to go with custard
Sunday
- breakfast: soaked oats + chia seeds + crispy almonds + butter
- dinner: simple persian lentil soup (in slow cooker, using sprouted lentils)
For hundreds of menus visit Laura.
What is “cultured salsa”??
Your menus are always so balanced and are chock-full of scrumptious veggies. Thanks for posting. It serves as a good idea resource for the rest of us.
Would you mind sharing how you make homemade corn tortillas? I’ve been trying to make them, but they never quite turn out right. Recently I bought some Masa mix and followed the recipie on the back (except that I don’t have a tortilla press!), and was disappointed that they fell apart. So, I’d be really glad to read a tried and true method! 🙂
Thanks.
This is our favorite Beef and barley veggie soup, partially using the crockpot. I soak the barley. Since you’re a real foodie, I’m sure you can spot the ingredients to substitute (beef stock for water and boullion, and I use evaporated cane juice instead of white sugar 🙂
http://allrecipes.com/Recipe/Beef-Barley-Vegetable-Soup/Detail.aspx
For spaghetti squash, this recipe is really good! My toddler gobbled it up! I used Italian beef sausage (casings removed), crumbled and cooked instead of ground beef.
http://allrecipes.com/Recipe/Baked-Spaghetti-Squash-with-Beef-and-Veggies/Detail.aspx
I second the request for the homemade corn tortilla recipe.
I just cannot WAIT for beets & carrots. I’m getting concerned though, because the weather has been extremely wet/damp and usually, Oct. is dry for us. Oh woe is me if those crops all rot in the ground!
I’m going to try that roasted beet, sweet potato and carrot salad.
Sounds so yummy! I’m especially interested in the crockpot quiche.
Commenting on an old post, I know but wanted to share a great stock making tip I was given and use every time. We always save our leftover chicken (especially when it’s spendy free-range) and separate meat into one freezer bag, and bones and carcasses in another. We often make stock when our carrots or celery start to look a little tired and need to be used up.
After dinner put the leftover chicken bones (not the good meat) and carrots, celery, garlic, onions, and peppercorns in a stainless stockpot, cover with water, and put in a 200 degree oven and let it go overnight. When you wake up, the house will smell incredible. Strain stock through a collander, then chill (works best in winter when you can just put the pot outside for a while) until the rendered fat hardens and can be scraped off the top. If the stock is not strong enough for you, reduce on the stove. Works just as good for other meat stock, or if you save veggie scraps in the freezer it works OK.
Just super easy, with no worrying about the stove on overnight.
Can you tell me more about the yams/beets? How did you prepare them? They sound delicious for fall!
~M – I usually cut them up, toss with coconut oil or lard (not olive) and sea salt and roast at around 425 until tender and good and browned.