Well, I’m back to work now and even though I’ve been stocking the fridge (and freezer) I’m trying to cook 2-3 meals on Sunday to take us through most of the week for lunches and dinners and saving the reserves for Thursday through Saturday. Its fall here in Seattle so I have been making soups. I bought a 2o lb bag of potatoes at Costco (don’t ask) so many versions of potato soup are making their way into my freezer.
I actually used the last of it today making potato leek soup. I peeled and diced up about 6-7 small to medium sized yukon golds and put that in the slow cooker with 3 diced leeks, 6 cups of chicken stock, salt and pepper, 3 sprigs of rosemary, 3 sage leaves, and about a teaspoon coriander. Stir and cook on high for about 30 minutes. Then turn down to low and cook until potatoes are very tender (can smash them into the side of the crock pot easily with the back of your spoon), 6-8 hours. Then remove the sage leaves and rosemary sprigs. Use an immersion blender to blend everything until smooth. Add about 1/4 cup of white balsamic vinegar, cup of fat free half and half and 1/4 cup of unsalted butter, blend together and let cook on low for about another 3o minutes. Add more salt, pepper, half and half, or vinegar to your liking. Here is another recipe I have also used in the past.
I also made a beef stew with turkey bacon, onions, garlic, potatoes, carrots, Worcestershire sauce, balsamic vinegar, apple cider vinegar water, coriander, salt, pepper and rosemary. So good.Cook bacon, onions and garlic then sear the meat, add rest of ingredients and cook in a low oven (about 275) for about 3 hours.
Then for dinner we had chicken and spinach enchiladas. Store bought cooked roasted chicken, shredded. Defrost frozen spinach. Shred about 4 cups of cheddar cheese. In a lasagna dish roll chicken, spinach and cheese into whole wheat tortillas and place in row. Pour jar of Goya tomatillo salsa over the top and then top with some of the cheddar. Cover with foil and cook for 35 minutes at 375 degrees. Uncover and cook for 15 more minutes. Serve with sour cream.
This is what my stove usually looks like now on Sundays:
Another fall favorite is butternut squash soup. Here is my recipe.
I bought my first acorn squash of the season today and cannot wait to roast it. I love the fall!