With temperatures finally at the freezing level and some cloudy days full of wind gusts and “flurries,” it’s safe to say winter has finally arrived in Texas. Which to me, means soup all the time. Cozy, comfort foods packed with nutrition and color to stay warm and healthy through the end of the year. This week’s menu is simple, with lots of leftovers, because soup can last a while. And leftovers freeze well for when you need a meal in a pinch after Christmas and you come home from seeing family to an empty pantry.
- Wash and chop all veggies.
- Cook of rice for curry.
- Make a batch of quinoa to bulk up meals as needed.
- Make salad dressing and massage into kale for salad.
- Monday: Spiced Chili Taco Soup with crumbled seitan and diced avocado
- Tuesday: Kale Salad with quinoa for an extra protein boost.
- Wednesday: Easy Red Curry with brown rice
- Thursday: Leftover Spiced Chili Taco Soup simmered down into chili and served over pasta.
- Friday: 7 Vegetable Soup with crusty whole grain bread
Lunches: Leftovers this week for easy quick meals. Kale salad is hearty enough to keep for a few days.
Breakfasts: Grapefruit Ginger Smoothies and Pink Power Detox Smoothies to maximize nutrient intake despite these chilly temps!
Have a warm and cozy week!
Over the years, I’ve gone from all-out must-make-all-the-things to a now very streamlined, simple menu full of our favorite things. Considering half our day is taken up with annual Turkey Trot festivities, getting everything cooked and ready for a decent dinner time can be challenging without a plan. If you find yourself stressed today, or are trying to avoid being crazed in the kitchen, remember these tips.
1. Let people help. Whether they actually plan on helping or not, most people who come over for a Thanksgiving meal will at least offer to help. Put them to work! The more hands, the better, so long as everyone fits in the kitchen without a mess!
2. Start with appetizers. Make some snacks ahead of time to keep the hunger monsters at bay. Less “when’s dinner ready?” when there’s already food available. And no rush if there’s no more room in the oven.
3. Remember what it’s really about. Take note of all the things we are thankful for. People to spend time with, argue with, laugh with. Food to fill our bellies. Freedom to get to celebrate together. Burnt pie and cold potatoes are not the end of the world.
For anyone stuck on last-minute ideas, check out these past menus:
And some new Thanksgiving favorites:
While I don’t get the whole pumpkin spice craze, I do enjoy my share of pumpkin-based foods this time of year. However, there are so many more winter squash variations that are just as delicious, plentiful, and full of nutrition. Here’s a roundup of my favorite squash and recipes that feature each. And don’t worry if you can’t find one of these in your local grocery store. Most can be substituted for each other if needed!
- Butternut: Butternut Spice Risotto
- Acorn: Acorn Squash Burgers with Cranberries and Pecans // NY Times Cooking
- Delicata: Delicata Squash Bake with Tahini Sauce // Minimalist Baker
- Kabocha: Vegan Kabocha Squash Lentil Curry // Lemons & Basil
- Pumpkin: Pumpkin Dal
- Buttercup: Rustic Three Squash Soup // Healthy Happy Life
- Hubbard: Vegan Hubbard Squash Pie // At the Immigrant’s Table
- Spaghetti: Creamy Avocado Spaghetti Squash // Oh She Glows
- Carnival: Stuffed Sage Carnival Squash // Produce on Parade
- Sweet Dumpling: Sweet Dumpling and Delicata Squash Chili // Coconut & Lime
Have a delicious week!