Savory Sunday Vol 19

Here’s our meal plan and reality for last week.


The Plan

Sunday | Dinner @ Poppy’s for his birthday
Monday | Baked Potato Bar
Tuesday | Pumpkin Patch Shells
Wednesday | Asian Marinated Salmon and Rice
Thursday | Saffron Paella (altered it quite a bit)
Friday | Sage Rubbed Pork Chops with Warm Apple Slaw
Saturday | Eliza’s End of Year Class Party (we brought fresh berries tossed with lime juice and honey: we’re obsessed with those right now)

The Reality

Sunday | Dinner @ Poppy’s for his birthday
Monday | Leftovers
Tuesday | Pumpkin Patch Shells
Wednesday | Asian Marinated Salmon and Rice
Thursday | Saffron Paella (altered it quite a bit)
Friday | Sage Rubbed Pork Chops with Warm Apple Slaw
Saturday | Eliza’s End of Year Class Party (we brought fresh berries tossed with lime juice and honey: we’re obsessed with those right now)

We also made Pumpkin Bread!


Sunday we had dinner at Poppy’s (my grandpa) for his birthday. Family dinners are the best.

Monday we had leftovers, even though I intended to set up a baked potato bar. Can’t let those leftovers go bad.

Pumpkin Patch Shells

Tuesday we had Pumpkin Patch Shells; jumbo shells stuffed with hamburger, onions, and spinach and topped with a pumpkin-cheese mixture. Autumn flavor profiles are my favorite. I’ve been meaning to make this with Eliza for a long time (the shell stuffing is a perfect kid task), but I knew that the cooking time would be doubled with her help. I figured her one week of summer before summer school starts would be a good time to try.

Cooking Together

We all loved it, even though Jake thought it was weird at first (I didn’t tell him about the pumpkin until he was done). Next time I’ll just add in fresh spinach instead of wilting it; I could see all the good spinach nutrients going down the drain with the green water when I drained it.

Asian Toasted Sesame Salmon

Wednesday we had Asian Toasted Sesame Salmon, which is just salmon slathered with a bit of light Asian toasted sesame salad dressing and cooked on the stove-top. We also had leftover rice with it and small spinach/cashew salad with the same dressing the salmon was marinated in. Jake doesn’t like fish, so he got baked breaded chicken.

Saffron Paella

Thursday I started working on the June Project Challenge by digging into the saffron I’ve been hoarding by making Saffron Paella. The recipe called for 2 tsp of saffron, which is a TON (most recipes only use a few threads). I kicked my hoarding to the curb and gave it a go.

This recipe will take several tries to get right. Firstly, the “four servings” on the recipe is a BIG FAT LIE. There were at least 8 servings, and I left out the pound of clams and the pound of mussels called for. The liquid amount also wasn’t quite right (which could have been because I left out 2 pounds of the seafood); I had to add more and bake the dish for a lot of extra time. I never did get the texture just right, but it was still delicious. Sadly, only foodie Jonas and I appreciated it: Eliza thought it was too spicy (which doesn’t necessarily mean hot spicy, she could have just thought there were too many flavors going on) and Jake thought it was too close to jambalaya, which he hates. I really liked it, but I don’t know if I’ll be coming back to it to perfect it. It’s super pricey to make just for Jonas and I, especially when you factor in how many times it will take me to get it just right.

Sage Rubbed Pork Chops

Friday we had Sage Rubbed Pork Chops and baked potatoes. Confession: each of us had half of the portion size pictured, but I plated everything whole because I knew it would look better, and then cut it up to put on our actual plates. You know you blog to much when…

Anyway, I really really love this recipe (though I’m the only one that likes the warm apple slaw). Our sage needed to be harvested, so I thought of that as a good excuse to make this.

Berries!

Saturday we went to one of Eliza’s classmate’s for a end of year barbecue. It was super fun to have all of those newly minted first graders running around. One of Eliza’s friends even has a Jonas-sized little brother, so that went over great too. And there was a bouncy house. You can never go wrong with a bouncy house.

For our contribution, we brought our favorite summer side: berries tossed with lime juice and honey. It’s the best thing ever.

Pumpkin Bread

Eliza and I also made pumpkin bread (which is Jonas’s new obsession). I’ll be blogging about that later this week.


Here’s what next week will sort of look like:


The Plan

Sunday | Chicken Wraps using our Caribbean Jerk Rub
Monday | Turkey Melts
Tuesday | Bean Tostadas
Wednesday | Bow-ties with Sausages and Sweet Peppers (from this cookbook)
Thursday | Tequila Lime Chicken
Friday | Homemade Buiscuts and Gravy (recipe to come)
Saturday | Fajitas


What have you been eating lately? What do you really want to make next week?

For all Savory Sunday posts, click here.