Ground turkey vegetable soup, roasted asian salmon fillets with asian slaw, korean ground beef with vegetables, pork tenderloin with cheesy root vegetable "everything" crumble and carrot soup
This week has felt very fall-like, with temperatures dropping below 0 C at night, and even some snow (yes, I said the "s" word!) I really don't mind. I love all of the seasons. I also enjoy changing up the menu and cooking with more seasonal produce, continuing to make lots of soup, and finding new recipes that say "comfort". I hope this week's recipes say comfort to you and yours as well.
On the menu October 27 - November 2, 2019:
Sunday Ground Turkey Vegetable Soup with Quick Cheese Biscuits
I had planned to make a different recipe today, but when I went to the pantry, I was missing a few things that I thought I had purchased a while ago. I could have made a trip to the store, but I just wasn't in the mood. Instead, I did a quick Google search for a recipe that used ingredients I had on hand. Voila! This soup was filling and yummy - exactly what we needed today. And of course, the Quick Cheese Biscuits take any soup meal over the top!
Monday Leftovers / eat out / takeout
It's been a while since we've had salmon and when I remembered how good this was, my taste buds started watering. From Greta Podleski's "Yum & Yummer" cookbook, this combination is a winner. Love, love the way the veggies soak up the dressing, and pair so well with the fish.
Wednesday Leftovers / eat out / takeout
Thursday Healthy Korean Ground Beef with Vegetables and rice
It's been quite the day - really grey and pouring rain. Now the wind is picking up and they're talking about flurries. I do love snow, but I'm not sure I'm entirely ready for it just yet! This called for a comforting meal, and supper tonight was warm and flavourful. If you want to skip the carbs, omit the rice, but since I added a little Sriracha (like 1/4 tsp!) I thought we might need it. The sauce for this recipe is reminiscent of Egg Roll in a Bowl but sweeter and really good. The heat from the Sriracha grows on you, and soon, you don't even notice it. We really enjoyed this, and the leftovers were good, too.
Friday Cheesy Root Vegetable "Everything" Crumble with Amazing Pork Tenderloin in the Slow Cooker and Kale Slaw
I saw this recipe in Clean Eating magazine, and with the arrival of snow today, it seemed like just the right thing to make. If I'm honest, the Gruyere in the dish wasn't very noticeable, but I may have had a few too many veggies. (My parsnips were quite big, and I used two Yukon Gold potatoes because they seemed small). This was very good and a lovely change from the usual veggie side dishes I make. If I was making it again I would use more Gruyere, but otherwise, it was perfect as is (and the leftovers were equally good!) I had only a frozen pork tenderloin and less than 4 hours before we needed to eat, so I made the meat dish in the oven instead of the slow cooker. It took about 2 hours from frozen and was moist and delicious!
Saturday Carrot Soup with fresh buns and cheese
This soup was just perfect for today - the second day we've seen snow around here. This is great served with grilled cheese, but we also love it with fresh buns and cheese.
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