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Weekly Check In

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Phew, am I glad that week is over! I'm happy to report in that we actually made everything on the plan this week. Here's the run down:


Meal 1: Carrot and Ginger Soup 
I made this Sunday night for us to eat through the week. It was really good - the right amount of spice and heat. I'll post the recipe soon.
Meal 2: Beef Stew & Cheese Rolls
We broke out the slow cooker for this one, the first time in a long time. Slow cooked beef, it doesn't get easier or more delicious. Craig made a ridiculous loaf of Cheese Bread. He's turning into quite the baker. My taste buds love it; my waist line, not so much.
Meal 3: Ravioli with Tomato Sauce
Over the 4th of July, Craig played a show in Asbury Park and we spent the weekend in NJ with some good friends. On our way back home, we stopped at the Red Bank, NJ Farmer's Market. It was a nice little market with a handful of farmers stands and some prepared food vendors. Once of the vendors had frozen ravioli - we picked up a tray of fontina and prosciutto ravioli and a tray of spinach and ricotta. The fontina ravioli are still in the freezer waiting to be enjoyed. The spinach ravioli we finished off this week with a simple tomato sauce made from the tomatoes we canned this summer. Quick, easy and delicious.
Meal 4: Beet and Couscous Salad
This was actually better as a warm dish rather than a cold salad and it's a nice way to highlight the sweetness of beets. Here's what I threw together:

1 1/2 C Isreali Couscous, uncooked
1 3/4 C Stock
1 Tbl Butter
5-6 Large Beets
1/4 C Balsamic Vinegar
1/2 C Olive Oil
1/2 C Feta Cheese, crumbled
Salt & Pepper to taste

Preheat oven to 375

Scrub beets, keeping the skin on. Place in roasting pan (I used a glass 9x13 pan) and drizzle with olive oil. Place in oven and roast 25-60 minutes (depending on the size of the beets. We had pretty large beets and they took about 45 minutes). 

Remove from oven, cool slightly and peel and chop.

Meanwhile, you'll have wanted to get a start on your couscous. Place stock, butter and couscous in a medium saucepan over medium heat. Cover with a lid and bring to a simmer. After about 15 minutes, the couscous should have absorbed all of the stock. If the couscous isn't tender enough for your liking, add a little more water and cook a little longer. If the couscous is tender enough, but there's additional liquid, you can either drain the couscous or remove the lid and turn up the heat to cook off the liquid. If you do that, just be sure to stir frequently and keep an eye on it so you don't burn or overcook your couscous.

Once your couscous is done, place in a large bowl with the peeled and chopped beets.

In a smaller bowl, whisk together vinegar and oil. Stir into the couscous and beets. Add in feta. Give it a good stir and a taste. Add salt and pepper to taste and enjoy.

Serves 6-8


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