I’m playing along with Heather over at Beauty that Moves. Here’s a look at what’s going on in my kitchen!
So excited that Heather’s back this week! I got all excited about joining in after a long summer ended up writing a rather emotional little post last week. But I also realized that I’ve come to rely on this weekly sharing for some good inspiration for my own kitchen. Cooking every day is a job that requires serious creativity. The ladies who share give me ideas about using ingredients, different combinations, and even meal plans. Most importantly, they remind me what’s in season here and elsewhere and just how beautiful the obligatory time we spend in our kitchens can be – if we let it!
Around here, school is starting here. One of our big shifts from summer into fall is that the after-work schedule picks up and I’m on my own with the kids a couple nights a week. As with all things in my life, this kind of situation requires some kind of strategy and hopefully a list or seven. Over the past few years, I’ve tried different approaches to meal planning and learned a few lessons along the way. My introduction to meal planning was a decision when we lived in Chicago to make pizza on Fridays. It had more to do with a new mixer and an obsession with learning to make a good yeast dough than simplifying our eating. Meal planning has evolved since then. I thought I’d share my current plan and maybe get to hear back what others are doing!
Working with themes or categories has turned out to be my favorite system. It limits my choices when planning a particular day and encourages me to look for meals that fit within the categories and make the family happy. I try to keep an updated list of favorites by category and that can help if I’m not feeling inspired. I plan a week or two weeks in advance, often just before grocery shopping. Sometimes I get to spend some quality time with a favorite cookbook and will fill in days with meals that fit the category. Here’s the game plan for this season with a current favorite for each category!
The schedule is flexible. This week, for example, it was just me and the kids on Wednesday but we’ll all be home on Thursday, so we are swapping fish and pasta. The actual plan lives in my agenda/weekly planner. I make a little colored box on each day right over the dinner hours and write the meal plan in there. It works well because any notes about going out to eat are right there. Notes about anyone eating elsewhere are there as well.
As for this week’s pictures, the garden hasn’t been the massive bonanza I hoped for this year, but look at those beautiful greens! They were delicious, although my attempt at spelttoto (River Cottage Veg strikes again) wasn’t so nice. It may have something to do with using the wrong spelt. Ahem. As for the basil, I feel like I cracked the code this year! We have four happy, healthy basil pots on the window sill and enjoy eating from them once or twice a week. No pesto volumes yet, but this is fantastic!
We have (or maybe I have) fallen hard for the River Cottage Veg polenta recipe. It is incredibly delicious, rich, and cheesy with so little work! It was divine with the veggies. It’s something about the buttery zucchini and sweet tomato sauce and cheesy polenta… I must stop or find myself in the kitchen making more! I ended up adding quite a bit more milk both times I made it, but that could be due to the type of polenta I’m using. I’d be curious about other peoples’ experiences.
The cake is Sandkuchen that we decided to make when all other afternoon plans fell through due to first-week-of-first-grade exhaustion. I’ve got a thing for the Dr. Oetker recipes that’s related to a couple childhood years in Germany. The surprise ingredient in Sandkuchen is corn starch, as much corn starch as flour. It gives the cake a nice dense texture. Delicious!
Let me know how things are going in your kitchen, then click that link and go see more kitchens at Beauty that Moves.