Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, blueberries, banana and organic peanut butter

Lunch: a chicken burrito (rice/black beans/salsa/cheese) with guacamole from Alamo

Dinner: We heated up the grill – charcoal style – and enjoyed a filet. Served with soba noodles tossed with sauteed zucchini, sliced green onions, rice wine vinegar, soy sauce, sesame oil and lime juice. Kimchi on the side!

Monday

Breakfast: granola bowls with vanilla agave yogurt, strawberries and blueberries

Lunch: Leftover soba noodles and a few slices of leftover steak

Dinner: Homemade pizza with broccoli, shallots and lots-O-mozz cheese

Tuesday

Breakfast: smoothie with almond milk, blueberries, strawberries, banana, chia seeds and organic sunflower seed butter

Lunch: I visited my sister Angela and my nephews for the day. We always have lunch together when I visit so I came prepared with some leftover pizza dough, an avocado, a lemon and some cheese. I had the idea to pre-bake the crust with a little olive oil, mash the avocado with some lemon juice, salt and pepper and then top it with a little cheese. My sister had a roma tomato so we decided to add that in. My nephews both LOVE tomatoes….errr “manos”….that’s their pronunciation!

Here’s the crust getting smeared with avocado…

pizza

…and with all the toppings. After this step we baked it for about 2 minutes to melt the cheese…and then there were no more pics because we devoured it!

pizza with avocado, tomato and cheese

Dinner: We were invited to our friends Ashley and Cade’s house for dinner. They started a fire in the fire pit and got their charcoal grill going. Soon they were cooking up salmon fillets and roasting romaine which had been drizzled with olive oil, salt and pepper. There was also some warm rosemary bread to go with it. It was too delicious and too much fun for a standard Tuesday night! I a-l-m-o-s-t felt guilty!

Wednesday

Breakfast: smoothie with almond milk, banana, cinnamon and organic sunflower seed butter

Lunch: Leftover cold soba noodles, steamed broccoli and a fried egg

cold soba noodles, broccoli and fried egg

Dinner: Maple Dijon Chicken and spinach & mixed greens salad with diced tomatoes, diced cucumbers, walnuts, chunks of brie and lemon vinaigrette

salad

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, cinnamon, ginger, flax seeds and sliced almonds

Lunch: a vegetarian burrito bowl with guacamole from Chipotle (it’s been forever since I had one of those!)

Dinner: grilled skirt steak, smashed potatoes and the same type of salad we had yesterday (minus the walnuts because I didn’t have any more)

Friday

Breakfast: granola bowls with vanilla greek yogurt, strawberries, raspberries, pineapple…and GRANOLA hello!

Lunch: My fiance’s grandfather passed away this week. At 96 his funeral today was a celebration of his life. I will miss his wit and charm. He couldn’t hear yet refused to wear a hearing aid and this caused endless laughs with his misunderstandings what he thought he heard. Though I believe sometimes he was just playing. For a long time he has called me his daughter-in-law even though I’m engaged to his grandson (doesn’t that make me his grandaughter-in law?). Every time we visited he asked Travis, “when are you going to marry that girl? If I was 50 years younger I’d do it for you.” You couldn’t visit Walter Haney Carper without leaving with a smile on your face! Today I snacked for lunch: ham, a deviled egg, a little pasta salad, fruit and 2 small cookies

Dinner: Back over to Ashley and Cade’s house. She made these incredible bowls with slices of pork loin, broth, sliced cabbage, carrots, avocado and cilantro. It was a little like pho without the noodles.

Saturday

Breakfast: granola bowls with vanilla greek yogurt, strawberries, raspberries, blueberries, banana…

granola bowl

Lunch: black beans, avocado, cheese and Mother in Law’s kimchi

Lunch: black beans, avocado, cheese and kimchi

Dinner: Mom’s Siam for some thai food on the patio. I had a dish with watercress, ginger, broccoli, green beans and shrimp. Super yum!

Weekly Eats

The latest installment of my week in food:

Sunday

Lunch: Local sausage from Sausage Craft, cheese grits and a fried egg. I also ate some leftover veggies with mine.

Dinner: Tacos with ground turkey, homemade taco seasoning, lettuce, cilantro, salsa, cheese, sour cream, diced onions, pickled jalapenos. Whew…I think that’s everything!

Monday

Lunch: Leftovers

Dinner: Roasted bok choy (with a bit of mirin tossed in when it was done). Sauteed yellow squash. Roasted shrimp. Soba noodles rinsed in cold water, drained well and tossed with sesame oil, rice wine vinegar, soy sauce and sesame seeds. Served separately and eaten together like a deconstructed noodle bowl. 

Tuesday

Lunch: Leftovers

Dinner: Roasted chicken breasts (on the bone) served with leftover veggies.

Wednesday

Lunch: Leftovers

Dinner: Seared salmon served with braised cabbage and sweet potato, walnut and goat cheese quinoa salad.

Thursday

Lunch: Tarrants Cafe!

Dinner: Chili and cornbread muffins for the boys. It’s book club night for me! That means awesome snacks and wine pot luck style! We read The Husband’s Secret which I finished in just a day and a half. Unanticipated and eventful. A good book!

Friday

Lunch: Leftovers

Valentine's centerpiece

Dinner: Some our friends rotate what they call “family dinner” every Friday night. We haven’t participated in a while (like Thanksgiving!) but I offered to host on Valentine’s day. It’s a horrible night to go out to eat and since we always go out we like to save nights like this for the amateurs! We grilled flank steak. I made chimichurri again since it turned out SO good last week. I roasted brussel sprouts and asparagus. Made shrimp, tarragon and arugula pasta. My friend Ashley brought a salad. Also…BANANA CREAM PIE!!!!!!!!

Saturday

Lunch: Leftovers

Dinner: Thin crust pizza from Bottom’s Up…delivery!

Weekly Eats

What I did and what I ate:

Sunday

Lunch: Salmon cakes and fried eggs

Dinner: Roasted chicken served with lima beans and corn.

Monday

Lunch: Guacamole with tortilla chips. Leftover lima beans and corn.

Dinner: Yesterday was my youngest brother, Isaac’s, 21st birthday and he came over for dinner along with my Mom and my other brother Ben. (I missed my 2 sisters!!! **insert scream here**) We made  Homemade pizza. One vegetarian version with spinach, sliced asparagus, sliced shallots and mozz cheese. One with spinach, crumbled italian sausage, sliced shallots and mozz cheese. For dessert: buckwheat brownies with walnuts and semi-sweet chocolate chips.

Tuesday

Lunch: Quinoa salad with pinto beans, 1 zucchini diced and lightly sauteed, 1 teaspoon cumin and 1 teaspoon chili powder . Served with a dallop of leftover guacamole and a few sprinkles of cheese.

Quinoa salad with guacamole

Dinner: Spaghetti with turkey meatballs and a homemade tomato sauce: diced tomatoes, tons of garlic, shallots. Broccoli on the side.

Wednesday

Lunch: Out to eat

Dinner: Out to eat (again!) at Haiku.

Thursday

Lunch: Leftover quinoa from Tuesday.

Went to visit my friend Dana and her adorable twins Sarah and Leah!

Me and the Holt girls

Dinner: Collard greens and roasted shrimp with grits!

collards, grits and shrimp

Friday

Lunch: Went grocery shopping at Whole Foods and got the salad bar for lunch.

Dinner: Whole roasted red snapper (I did the Asian version)! Steamed broccoli and cauliflower sprinkled with nutritional yeast. Leftover grits.

Saturday

Lunch: We decided to take off to Virginia Beach for a night trip. It’s only about an hour and a half drive from where we live! Stopped at Doc Taylor’s as soon as we got into town and I had a $2 bloody mary and a grilled veggie wrap! Well ok…2 – $2 bloody marys! A great little spot!

Dinner: Enjoyed a big bowl of shrimp pho and some raw oysters at Tautog’s. Then we went by our friends house and around 10pm went out to Abbey Road for some music.

me in va beach

Weekly Eats

I thought that I posted this on Sunday! Weird! Here is week 3 of what I made and where I ate!

Sunday

Lunch: Brown rice pasta with roasted butternut squash, spinach and goat cheese

Pasta with roasted butternut squash, spinach and goat cheese

Dinner: Take-out from Ginger Thai

Monday

Lunch: leftovers

Dinner: Seared salmon topped with mushroom escabeche and served with roasted brussel sprouts

Tuesday

Lunch: I was supposed to have sushi but it didn’t make it into my grocery bag! Leftovers and a some pieces of rotisserie chicken.

Dinner: Soup with kale, zucchini, tomatoes, mini turkey meatballs and navy beans. A hit!

Wednesday

Lunch: out to eat at Kuba Kuba

Dinner: take out pizza from 23rd and Main

Thursday

Lunch: Had Tuesdays leftover soup which I shared with these 2 characters; my nephews 2 1/2 year old Ryder and 14 month old Laine!

Ryder 1-23-14

and

Laine 1-23-14

Dinner: Eat your Greens Asian Chicken Salad

Friday

Lunch: Sushi (replacement from what didn’t make it to my grocery bag on Tuesday)

Dinner: grilled steaks served with braised napa cabbage

Saturday

Lunch: Awesome food at my friend Teresa’s baby shower. Her Mom made awesome grub…the herb biscuits and ham were my favorites!

Dinner: Sushi out at Level

Broccolini and Leek Pizza

Leeks

Leeks are SO yummy and I always look for new ways to use them. They add a special flavor to many veggie side dishes or pasta dishes. I eat them all by themselves too!

To prepare these veggies to use as a pizza topping start by sauteing the leeks. While they are getting all soft and happy in the saute pan, prepare the broccolini. I sliced the larger ones in half lengthwise and then cut all of them in half.

broccolini

How good does this look? Give me a fork!

broccolini and leeks

This combo was so tasty. The guys in my house even ate it. In fact…when there were two pieces left over I threatened them with their lives if they even looked at them. Those two pieces were going to be my lunch the next day!!

Broccolini and Leek Pizza

Broccolini and Leek Pizza

  • 1 bunch organic broccolini
  • 1 leek, white & light green part only
  • extra virgin olive oil
  • your favorite pizza dough, I made my own
  • 4 slices italian salami, cut into a small dice (optional)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Italian 5 cheese blend cheese

Method

  • Preheat oven to 400 degrees.
  • To prepare leeks cut the dark green part and root end off, then slice in half lengthwise. Clean by holding under running water and opening up the layers slightly to remove any dirt that might in between the layers. Place leek halves on a cutting board and cut up into half moons.
  • Wash broccolini, slice any larger pieces in half lengthwise then cut them all into two pieces.
  • Heat skillet over medium heat and add a little EVOO. Add leeks and some salt and pepper. Cook for about 5 minutes stirring a few times and then add the broccolini. Cook only until the broccolini turns bright green. Remove the pan to another unused burner on the stove and let the mixture cool down while you prepare the pizza dough.
  • Once the pizza dough is spread out and placed on your pizza stone or tray drizzle the top with some EVOO. Add the broccolini and leeks in a single layer, add the diced salami (if using) then top with the cheeses. Cook until crust is browned and cheese is bubbly (times vary depending on the thickness of your crust and could take 10-20 minutes).

Pizza Night

Travis worked hard today and when I asked what he would like for dinner he listed about 10 different possibilities but I stopped listening at his first choice…PIZZA! I bought some yummy looking all-natural, hormone free cheese which was a blend of mozzarella, parmesan, asiago, provalone and romano. A fun twist from the typical mozzarella! I had good intentions of trying to make pizza dough (for the first time) but the day got away from me so I went with a family favorite and local Richmond business, Pizza Tonight.

The Pinot Grigio is for me…not part of the pizza prep 🙂

The sauteing chicken breast, cut into strips and seasoned with salt and pepper.

The BBQ chicken pizza before baking.

Devin, slicing up the BBQ chicken pizza.

Pesto Chicken Pizza, all sliced up. Our favorite way is to cut the pizza into little squares.

These two pizzas are fun to make in the same night because you get two very different pizzas with very similar toppings!!

BBQ Chicken Pizza

Ingredients

  • 4-5 tablespoons of your favorite bbq sauce
  • very thinly sliced red onions
  • sauteed chicken breast
  • cheese

Method

  • Stretch pizza dough out according to package directions. Top with sauce first, then onions, then chicken and end with cheese.

Pesto Chicken and Tomato Pizza

Ingredients

  • 2-3 tablespoons pesto sauce (I used homemade)
  • very thinly sliced red onions
  • sauteed chicken breast
  • thinly sliced roma tomotoes
  • cheese

Method

  • Stretch pizza dough out according to package directions. Top with pesto first, then onions, chicken, tomatoes and end with cheese.

Local sausage, mushroom and spring onion pizza

I want to start my new blog simply and just share a few photos of tonight’s dinner and a little about my day. My boyfriend and I shopped at our local Farm 2 Family store today and picked some great ingredients and we used quite a few of them to make dinner tonight.  We decided on pizza using a great shortcut…pre-made pizza dough (from Pizza Tonight). The toppings were locally-made sausage, local organic shiitake mushrooms and spring onions and were paired along with fresh, sliced mozzarella cheese and San Marzano pizza sauce. Here are some photos. Enjoy!