November was a bit of a blur. It wasn’t a busy month in the kitchen. One week was a doozy and we just needed some space, time, and grace with ourselves. We said goodbye to our beloved dog and it was hard. Thus, here we are.
My blog turned 12! Wow. It is a tween! I like to set some new goals/intentions and decide my fav kitchen moments from the past year.
Cheers! I made a pear & cucumber cocktail that was delightfully crisp and with just a touch of fall.
This spinach strata was so good for breakfast and lunch.
December is coming right up- wow. The Christmas season for us is really fun so I’m trying to soak it all up and love the parts were in. It is very much time to switch gears in my brain. Bring on the hot chocolate and we’ll see what cooking looks like this month. I’m guessing we’ll host Christmas Eve for appetizers (partly because we like those, and partly because kids don’t have to sit as long).
The little girl: She totally gets cold so I’m curious how much she’ll love winter this year. I love how how much wonder she has for all the Halloween candy – even opening a tootsie roll has her astounded for what comes out. She loves playing hot or cold for where she is in relation to something. Both kids ate so well at a restaurant for breakfast and it was her first time! She and I are going to see a Nutcracker performance and I cannot wait.
The big guy: He is very into drawing and coloring right now. I love it. He likes coloring pages we print that are very ‘of the moment’ for a character or theme we’ve just read/watched/etc. The games the two of them come up with very much amuse me – there was something with sliding figurines and hitting them away like hockey that happened the other night and seemed mutually agreed upon. Soccer wrapped up and we love the flexibility and unscheduled weekends.
Goals: Year ofworkwear! I got a sweater-ish/tunic-ish/mock-turtle top in a dark cranberry color Salads or side-dishes: I made a cold buffalo chicken pasta salad with shredded chicken this time, for a very pack-able lunch. prep ahead bfasts or lunches for weekdays: The strata! Monthly dates: We had Mexican at El Centro Declutter/cleaning: I have a big drop of donations to make – let’s see if it rides around with me in Nov or hitting Dec. Both kids went through their art and were done with a good chunk of it. Workouts as a routine: I’m a bit more routinely doing some dance & weight workouts. What I’m reading: I read Why Didn’t You Tell Me which was an interesting look at identity/race/lineage/birth order/gender. Bookclub did a YA this time with You Should See Me in a Crown which was so cute and fresh – esp for those of us very far from highschool. I read Killers of a Certain Age which was Italian Job meets Golden Girls and was very fun, not the best ever but amusing.
This hobby continues to hold a spot in my heart and I’m grateful for this outlet. Thanks for following along and telling me what you’ve made! On this occasion each year, I award some superlatives and set out some goals for the year to come.
So, how’d the goals go: Year of nail polish! Choosing some new ones inspired me to dump a few I’ve had since college cough:pre-2006:cough. More international food: went ok, it’s a good area to expand More soups/salads: I don’t recall many new soups – I should stay on that More apps: Apps for dinner is such a fun way to make a special and beloved dinner More fun drinks: I went pretty hard on tea and made more cocktails! Updating photos: I did a few and will keep this on my radar. What I’m reading: I read 42 books this year!
What’s ahead: Year of the _____: it’s going to be workwear! My new job is dressier and I’m in the office 3x a week so I know I need to update and cycle out some old things I don’t love. Salads or side-dishes prep ahead bfasts or lunches for weekdays Monthly dates Back to some routine of workouts
October is such a fun month of really enjoying the fall. We had soccer games, apple picking, a long weekend, a trip away, and school parties.
We’ve eaten about 1,000 apples and in all forms – starting with this caramel apple dip that was definitely a highlight. I thought for sure our cheese-loving little girl would be all about it but it was the little boy who ate the most and asked to make it again when it was gone!
I went sweet just for a second at breakfast time for baked apple oatmeal. This format is great for texture if you don’t love the softness of instant or stovetop oatmeal.
Lastly I did some egg roll bowls that were fun. They have a bed of sticky white rice, then a ground pork mixture and a cooked cabbage mixture and topped off with crispy wontons and duck sauce. So fun and faster than takeout!
November should have fewer commitments. I welcome the wrap up of soccer to give more free time. My volunteer role expanded the region so it’s taken a bit more time.
The Little Girl: She loved us all getting to go to her school for a family night. We met a friend of hers and she felt like it was just like big brother’s open house. She’s gotten into scrambled eggs with cheese and back on the quesadilla train. Thank goodness – those are two fast lunches or dinners we tend to have ingredients for! She’s being Elsa for Halloween.
The Big Guy: School and aftercare and soccer are going well and October meant the start of homework…in second grade! His teacher really prepped them well and it has gone really smoothly. We got a sweet note from the PE teacher about good work in class so that made our day. He loved a playground tour extravaganza they had when I was away. October was also the book fair which is a very special time. He’s being a scary dragon for Halloween.
Goals: Year of nail polish! I got GOLD and that wraps it up! More international food inspiration:egg roll bowl! More soups/salads: we had salad bar, shocking. More apps: After apple picking we had apps for dinner with the caramel apple cheeseball, deviled eggs, and ranch chicken bites. More fun drinks: I’m back to nightly hot tea time, and have a cinnamon apple tea Updating photos: nope What I’m reading: I read The Rose Code which was so so good and long. Then I read This Time Tomorrow which was better than the description. I just finished The Hotel Nantucket and miss it already. What I’m watching: Amazing race What I’m listening to: no new ones to binge
I love September. Back to school and the return to soccer went well, and the cooler temps are much appreciated. We celebrated our 11th anniversary. I like September for still summer produce but a good time for almost-fall foods.
I made this lemon garlic pasta for any season, but the lemon kept it light. This is a great sauce to mix up and store a few days for a dinner. It would pair nicely with anything grilled too.
Quesadillas (or grilled cheese) are ideal lunches when I’m working from home and can make something but still need to keep getting stuff done so I whipped up corn quesadillas in cilantro butter (pssst! it has other butters if cilantro isn’t your jam).
Do not snooze on burger beans! We love (and repeat often) pizza beans for a quick/inside dinner and burger beans are a twist on that. The bean base makes it cook so fast and reheat well too. They are quick and ingredients we tend to have around all the time. I used a veggie burger but any would do!
Lastly, I did a round-up of speedy weeknight dinners. There are some for make-ahead, some for prep-ahead, and some of the fastest cooking ideas around. If you learn nothing else, make a brain-dump list of ideas and keep adding to it all the time. When you’re planning, that’ll come in handy and not require any recollection of what works but you haven’t had in awhile.
Oct will have a rice bowl, maybe a fall-ish cocktail, and I’m not sure what else. It is time for all the pumpkin and apple things. Maybe I’ll give baked oatmeal a go? I repeated these loaded savory waffles with sausages, egg, and cheese for one-handed weekday breakfasts.
The Little Girl: She’s still either singing Frozen songs or in Elsa costume elements. She had an ear infection and did not complain at all (which delayed us even knowing that’s what was happening). She’s packs a backpack of treasures for when she goes to soccer games. We just decorated inside for Halloween and she loved seeing it all again.
The Big Guy: The start of school has gone well! He was definitely more confident knowing the school, routine, the bus, and other kids this year. I think he’s writing with a little more care this year (so far!). He loves aftercare and he’s in a good routine. Soccer is 2nd & 3rd grade so he’s rising to the challenge this year. He’s obsessed with How to Train your Dragon movies and the show.
Goals: Year of nail polish! I got color changing ones! More international food inspiration: ehh not really. More soups/salads: More apps: Not really More fun drinks: I made some iced tea and we’re alllllmost into nightly hot tea time Updating photos: nope What I’m reading: I read I Guess I Haven’t Learned That Yet and do not recommend – it was a little spiritual which is ok, but not what I gravitate too, but mostly, it was so vague yet google-able. I reread The Gown for bookclub and we all liked it. I read Tomorrow, and Tomorrow, and Tomorrow – loved it and think anyone would get something out of it. I read The Boys Club which was pretty good, and worth it for a non-murder suspense one though I’d recommend with lots of trigger warnings and might be more interested in others by that author. What I’m watching: Amazing race is back! What I’m listening to: I did another season of Land of the Giants
Whether your schedule is tight or if you’re wanting less to coordinate on weeknight dinners, I’m rounding up some ideas to get you started and tactics that might speed you up. We’re going more places (like to work!) and have more weeknight commitments (like soccer practice!) and meals together are a priority so having a plan helps. Also you NEED the rice reheating hack below (trust me, game changer).
I aim for them to: 1- hit a few food groups 2- not feel complicated & not something new 3- make the most of our time. They do not have to be: perfect or everyone’s favorite or have all homemade elements
First: Look at the week – plan the easiest meal when you need it most. Take off the pressure – you’ll eat dinner again so not every night has to be fantastic. A family I knew called leftover night “a feast” (think: lighting candles and kids brought swords to the table like knights) with lots of containers from the fridge – good branding, right? I don’t feel confined to always Meatless-Monday & Taco-tuesday but maybe some structure and mindset helps you.
Then: plan if the workcan be divvied or when prep/a head start might happen, or what shortcut you need. It doesn’t have to be Sunday all day batch cooking. 10 minutes in the morning between when the kids were off to school and before I left for the office used to be a great headstart for me. Maybe set a calendar reminder to take something out of the freezer or to prep that one step the night before. Even pre-chopping or defrosting, or gathering all fridge things all together can be hugely helpful.
Lastly: get an ongoing list started for fast meals. Maybe a bunch of post-its inside one of the cabinet doors, maybe it’s a shared google doc, maybe that’s a list in your phone. Ask your fam what they love to see for dinner! Note down ideas or what worked, then you build that list and use as you think about what meals will look like. Think of your plan as a big picture – is it chicken every night? Are the first few days unrealistic with too elaborate meals and it might feel all downhill from there? This list saves your brain when you’re trying to plan & shop.
Entering a busy day/week without a plan feels so so daunting. Plan one or 2 nights to start and see how it goes. Referring to the list of what you can make without lots of thought/stress is. the. goal. I often start with one pasta night + one leftovers/anything goes night + one international night (Mexican & Greek are our favorites). Then I will get more specific from there.
For make-ahead faves:
Quiche + salad (this BLT Quiche!) Calzones that just need to warm (this Veggie Calzone with Fire Roasted Tomatoes) Casseroles/crockpot meals would fit the bill here, but all the foods together isn’t always a hit at our house right now, and putting pressure on that one dish for the roulette of who-will-eat-what. Burritos (assemble with all cold/cooled fillings so it doesn’t get soggy) then micro or pan sear for a crunchy exterior + some made ahead rice (go Mexican or here’s a “burrito-ized” chicken, broccoli & rice wrap!) Lasagna (this traditional one or variations) – I’ve assembled & let it bake at night for an hour while we watched TV and then it can cool when I’m getting ready for bed. Day-of, either warm the whole thing or slice & reheat!
Rice: if it seems terrible reheated then you need this tip. You have to reheat in the microwave completely covered. Cover the previously prepared rice with plastic wrap or with a silicone plastic cover (mine look like flowers but are like this) or in a stasher silicone bag. No extra liquid needed and warm it in the microwave. It’ll get right back to the fluffy or sticky consistency it was before. Out of the fridge it looks so so SO dry. Try it with leftover Chinese take-out and we all have Mr. J to thank later. I often make it just before serving in the pressure cooker (white rice takes ~4 minutes, but leftovers are very handy)
For meals you can prep-ahead: Sauces (I’ll mix up sesame peanut sauce & then just cook noodles at dinner time) + edamame from the freezer = a go-to and a hit at our house. Paninis are great to assemble in advance and oven bake or pan fry when it is time (or prep & freeze to defrost in the fridge day-of) (like this eggplant parm one)
For the fastest & least-cooking meals: pasta (add to that cheat-sheet all the ways you like it – a reminder for tomato sauce vs pesto vs alfredo vs peanut sesame noodles or a stuffed (tortellini/ravioli) makes for variety for us. breakfast for dinner is fun: fruit + pancakes/or eggs/or avocado toast (don’t serve allll the brunch favorites or you’ll be into more elaborate-dinner territory). quesadillas (add some avocado on the side or some beans to keep it filling) fit well for “to-order” if you’re feeding family members at different timing. pizza beans are popular for us – make ahead or they cook in 10 minutes
freezer staples can become dinner if you hit a few food groups – meatballs & garlic bread, breaded chicken to go into wraps, or freezer snacky dinner like soft pretzels + veggies to also dip) or apps for dinner (like mozzarella sticks or frozen falafel with hummus) are hits too.
Rice bowls (like these!) especially with the rice make-ahead tip above! sandwiches- esp the ones you don’t pack for school/work: Grilled cheese, tuna, egg salad. taco filling to be salads/burritos/nachos/etc nicer-than-usual canned soup + crackers & cheese
I don’t always shine for sides – but for quick meals I especially try to have veggies we can eat raw or that could be roasted/air fried (esp broccoli, carrots, bell peppers), or something hands-off like sweet potato fries or a frozen veg like corn/peas. The micro packets of rice or lentils that cook in 30-seconds are perfect for speed. Kids don’t care if it necessarily “goes” with the meal so I don’t overthink it. I forget about rolls or crescents or biscuits but my kids love them (and the tubes last in the fridge forever) so that’s something I should add to our sides.
Last tips to help you plan & make quick dinners: 1- get to know your microwave settings (discovering the inverter defrost was so helpful). Power level does this too if you’re defrosting in a hurry or getting a head start. 2- label the fridge or freezer items (I use masking tape w/ a sharpie) and that helps when planning or if I’m saving something for a specific meal. 3- keep a cheat sheet of what’s in the freezer. If I know I have frozen sauce to work with I won’t buy more.
Now, go brain dump onto a list so you have some ideas next time you’re trying to plan. Go!