Cooking
Leek, Mushroom, and Camembert Quiche: this is an oldie from the site but makes for a perfect brunch. I made my pie crust using this recipe, and we didn’t have a pie plate so used a square pan. I made sure to chill the crust in the pan for 15 mins before adding the filling/baking the quiche so the crust wouldn’t shrink down the sides. I also had to bake for almost twice as long since the filling was thicker in this pan. Delicious - served with sausage patties and an arugula salad (lemon juice, olive oil, touch of maple syrup, salt n pep).
Other things I cooked:
Turkey, Avocado, Cranberry Wrap: I am back in the office a few days a week so I’ve been getting used to packing my lunch in the morning. This week’s go-to was a wrap with mashed avocado, a little mayo, some cranberry sauce, store-bought turkey (I like Farm Boy’s thick-sliced turkey!), and lettuce.
Rice, Egg, Corn Pancake: I knew I would need some quick after-work meals this week so I prepped some rice to have in the fridge to make these pancakes extra easy. I follow Brooke Williamson’s ratios and add in some green onion, topped with hoisin and sriracha.
Chickpea & Zucchini Quesadilla: I followed the method from my Chicken & Zucchini Quesadillas but instead of chicken, I mashed rinsed, canned chickpeas with some chilli powder, cumin, and salt and pepper. I just mash them until they are slightly broken up so that they’ll stay in the quesadilla easily without rolling around. Super easy, quick meal.
Butternut Squash Mac & Cheese: I love this recipe in the fall for using up leftover roasted squash - this time I used roasted buttercup squash and some leftover canned pumpkin puree. This recipe is pretty forgiving/flexible, I followed all the ratios except added almost 3 x the squash/pumpkin and 2 x the cheese, and it was delish! For the base, I also used a fig and date mustard instead of dijon which added a nice sweetness to the sauce.
Drinking
Night Moves from Rosewood Estates Winery.
Following
@feedtheswimmers, I’ve saved their german apple pancake for a future weekend brunch!
Listening
Using
My new lunch box. As I return to the office I want to *try* to keep up the habit of making my own lunches because it’s been a great cost-saving for me. This lunch box is the perfect size for a sandwich or wrap on the bottom, and two compartments for snacks on top, while not taking up too much space in my backpack. The stainless steel is great for not staining/holding onto food smells and it’s dishwasher safe!
Thinking
About how to change up my meal planning with returning to the office. I know that I don’t have the energy to cook bigger meals after a day at the office (or the time!), so trying to pre-plan more so I don’t get home and stare in the fridge. I think I’ll end up using my freezer more to batch cook some meals and freeze them into portions for quick dinners.
Laughing
Have a great week!
Kaleigh