Thanks to all of my family and friends who checked in on us during this crazy polar vortex. We survived! I, thankfully, had all of our meals prepped for the week, so there was no need to fret about food.
This week, I made all of the following recipes:
- Cinnamon Roasted Butternut Squash Soup. This recipe is from a recipe book by Skinnytaste. A similar recipe can be found here
This soup was super easy to make. I prepped ahead for the week by chopping the butternut squash soup and toasting the coconut flakes. This was a recipe I could have probably made on Sunday. It paired really well with multigrain crackers.
- Enmoladas de pollo. For those of you that don’t know what enmoladas are, they are enchiladas made in a delicious mole sauce. My grandparents sent me back home with pounds of already made mole. No recipe to follow here. I shredded chicken from a whole roasted chicken and topped them with mole, queso fresco, and crema (Mexican sour cream). The mole took very little prep since it was already pre-made. My grandparents sent me home with pounds of already made mole we purchased at El Mercadito in East L.A. If you happen to be in L.A., I highly recommend you check it out. There are several stands where you can buy mole. My favorite is located in suite #114. You can purchase all of their products here.
- Peanut Chicken Power Bowls. The recipe is from the Kitchn and can be found here These were a total hit with my husband! I typically try to make one vegetarian based meal and one meat based meal. I chose this highly protein packed meal for the week and it was a hit. The bowl can be eaten cold or warm. We both agreed that this tasted much better warm.
- Creamy Spring Vegetable Chickpea Curry from Hummusapien This wins the award for best curry recipe! This recipe was packed with all of my favorite vegetables and tasted even more delectable each day. I am adding this to my go to list of go-to recipes for cold weeks.
Yesterday, February 2, was the celebration of Candlemas, a Christian holiday. Growing up, this was a day full of traditions and a continuation of Kings’ Day. On Kings’ Day, we got together with friends and cut into a rosca, which is a traditional orange flavored bread topped with dried fruits. Whoever ends up cutting into a piece with a baby Jesus figurine gets to host a tamale dinner on February 2. I live in a small college town in the midwest where finding ingredients to make many of the Mexican dishes I love is difficult. We decided to instead get together with friends and start a new tradition of trying a new recipe on this day. We decided to go with crepes, which is apparently a traditional meal made on this day in some European countries. The crepes turned out amazing! We are looking forward to making this day a new tradition to share with friends we call family.
This week, I am planning on making the following recipes:
- Thirty Minute Meal Prep Roasted Vegetable Bowls with Green Tahini. You can find the recipe here.
- Greek Yogurt Chicken Salad. We are planning on eating this salad in sandwiches, wraps, or paired with crackers. You can find the recipe here.
- Spinach Lasagne Rolls from one of my Dessert for Two recipe books.
- All in One Lamb Vegetable Dinner from a new cookbook I bought at a sale.
I’ll keep you all posted on how these recipes turn out!