Who’s still full after last week’s festivities?
This gal sure is.
All that heavy food left me craving vegetables like they were going out of style. I have been on a total veggie kick for the last few days. I juiced everything I can find in my fridge and roasted every vegetable imaginable.
Happy Wednesday! The weekend is almost here. Well, not quite. However, it is the day to share what I’ve been eating and to catch up on other fabulous eats out there. Check out the WIAW party over at Peas and Crayons.
This is the first year that I am completely obsessed with roasting vegetables. It is an easy way to bring out their flavor and a healthy way to eat a variety. I don’t know what took so long for me to start roasting but I’m glad I finally did.
While my latest obsession is roasted vegetable soups I don’t want to bore you with constant soup recipes so today I’m sharing a simple recipe for Roasted Carrots with Honey Mustard Cumin Vinaigrette. While Kurt and I were enjoying this dish to my surprise I discovered that our six year old loved it just as much. Yay!
I know all you moms out there get excited when your kids try new veggies and love them.
I haven’t had a chance to photograph the rest of my eats but they were pretty simple. Everything but the kitchen sink juice for breakfast, salad for lunch and Roasted Carrots with Salmon for dinner.
Enjoy the rest of your week and thank you for stopping by.
Left over mashed potatoes make a wonderful Cheesy Potato Pancake that can be served alongside fried eggs. Sunday morning heaven on a plate.
I realize that I haven’t posted many breakfast recipes although it is one of my favorite meals on the weekends. Around here Sunday morning is an excuse to eat eggs and home fried potatoes and my husband does not like skipping this ritual. In the cold months of winter I especially find a lot of comfort in fried eggs, potato hash and the fireplace on Sunday morning. It’s the one day of the week when Briana can play in her pajamas while Kurt and I relax and watch NFL Sunday Countdown. I love Sundays!
I tend to make extra mashed potatoes whenever mashed potatoes are part of weekday dinner. I save leftovers especially for Sunday.
Of course I had to make extra on Thanksgiving as well. I knew then exactly what I was going to do with them come Sunday morning, Cheesy Potato Pancakes.
I hope you all had a great Thanksgiving! We spend the day decorating, cooking and watching football. The tree is up and house has been decked. The only thing left to decorate is the outside of the house. I am such a cheese ball when it comes to the holidays. I love Christmas music, wrapping presents and my Christmas tree. This year Briana was really into helping to decorate it and that makes me really happy. The only thing left is finish my holiday shopping.
Have you started your holiday shopping yet?
These days when it’s bone chilling cold outside I especially enjoy a good bowl of soup. Pumpkins on porches, shorter days and frigid temperatures bring soup to the menu. In anticipation of the big meal this week soup can be an inexpensive, nutritious and healthy dinner option.
My Roasted Fennel & Butternut Squash Soup is delicious and only takes a few ingredients to make, most of which you already have on hand. Any dish I can make with only a few items is a winner in my book. I loved it so much that I decided to add it to the Big Dinner as well. The bright orange color from the squash adds lots of earthy decor to the Thanksgiving table as well as make a great appetizer.
It’s amazing what roasting fennel and butternut squash does to this recipe. The caramelization of the vegetables adds a level of sweetness and the smell that fills the house is insanely comforting. Roasting the veggies first is a necessary step so don’t skip it. I spend good part of the afternoon trying to come up with other combinations that I can roast and turn into soup. Stay tuned! More delicious recipes coming your way.
By the way, this soup is kid approved as well. My now six year old loved it and that my friends, is the best reward. When Briana eats her veggies I am one happy mama.
With a belly full of delicious Roasted Fennel & Butternut Squash Soup I wish you and your families a Happy Thanksgiving.