Other “weekly challenges” I participate in that may or may not interest you:
Hi! We are a Jewish family of 6 (2 parents, 4 kids) and all our meals are kosher.
Newcomers, read my MPM intro here which tells you all about who we are, or just visit my super-duper-list-imization of Everything We Eat.
Last week’s introduction of Vegan Alfredo sauce was – ahem – underwhelming. The homemade spinach pasta coated in the sauce was utterly delicious, and actually, the family seemed to eat it with the sauce just fine. As usual, I was the chicken: I could not bring myself to eat it, and ate the pasta buttered instead. Bad vegan!
I wonder if I can try to use the Crock Pot for something this week….? Something that cooks nicely but doesn’t fall apart. What could that be??? (hint: see bottom of this post to find out)
Sunday: Meat, meat, meat! I’m off meat for a year now… well, at least two days. All-Chinese, all the time, at Mommy’s house with a nice doze by the fireside afterwards…
Monday: Pea soup…Vegetarian shepherd’s pie (like this one only with roasted vegetables and tofu)…
Tuesday (Ted off): Leftover Chinese food plus something else Asian made out of leftovers… hmm, ambitious!
Wednesday: Spicy carrot sticks made with “whole” baby carrots (someone ate my carrots!!!), pressure-cooker maple & sausage risotto (easy, yummy)
Thursday (really Vegan Vursday!): Pumpkin & black bean soup, maybe with yves sausages in it; sourdough cornbread (not quite successful!)
Friday / Shabbos: Out at neighbours!!!
Guess there are no crock-pot dishes here… unless… hmm… I wonder if you can make Sausage Risotto in a pressure cooker???
(*Postscript: It’s Thursday, and I just realized I used the crockpot for overnight oatmeal last night. Yummy!!! Check it out here.)
the soup sounds slow-cooker compatible, and so does the shepherd's pie.
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