What We Ate November 5 -18

Monday of last week was a holiday and I took the day off from blogging, so this week’s “What We Ate” will cover two weeks instead of one. 

We've done well at eating from the pantry and freezer but I must admit that I'm pretty bored with the vegetables I've been cooking.  I'm going to have to work at stirring things up a bit in the side dish department next week.

I’m finding myself grateful for our “windowsill garden” and our sprout growing arrangement in the kitchen.  Between them they’ve provided some nice fresh flavours to liven up our meals. 

Here’s what we ate:

Monday, November 5:

• Breakfast – Peanut butter and banana sandwiches on wholewheat toast
• Supper – Spinach, onion, and roasted tomato pizza on an olive bread crust, brown sugar shortbread

Tuesday, November 6:

• Breakfast – Boiled eggs, whole wheat toast, canned pears
• Supper – Italian sausage and lentil soup, Christmas oatmeal bars (recipe coming soon to a blog near you ;)

Wednesday, November 7:

• Breakfast – Homemade yogurt and applesauce
• Supper – Savoury turnovers filled with thickened, leftover soup from Tuesday’s dinner, a salad of romaine, pea shoots (from our windowsill garden) and shredded carrot with a tomato vinaigrette, homemade eggnog ice cream topped with a crumbled oatmeal bar leftover from Tuesday’s dessert

Thursday, November 8:

• Breakfast – Oatmeal and applesauce
• Supper – Slow cooker pot roast with beer and caramelized onion gravy, mashed potatoes, steamed broccoli, canned peaches

Friday, November 9:

• Breakfast – Broiled whole wheat English muffins topped with grated cheddar and tomato
• Supper – Vietnamese salad rolls with peanut dipping sauce, homemade lemon sorbet scented with kaffir lime leaves and Thai basil (from a pot on my windowsill)

Saturday, November 10:

• Breakfast – Pineapple ginger muffins, cream cheese
• Lunch (we skipped supper) – Grilled beef and cheese sandwiches made with leftover slow cooker pot roast, grainy mustard, cheddar and mozzarella on homemade white bread, oven fries, carrot, raisin and apple salad

Sunday, November 11:

• Breakfast – Leftover pineapple ginger muffins toasted under the broiler and served with marmalade
• Supper – Herb and onion waffles with scrambled eggs and veggie hash, homemade yogurt and applesauce

Monday, November 12:

• Breakfast – Oatmeal and applesauce
• Supper – Home canned vegetable soup with cheese tortellini added in, focaccia (from the freezer), canned peaches

Tuesday, November 13:

• Breakfast – Toasted whole wheat English muffins with apple slices and cheddar
• Supper – Cornmeal breaded salmon fillets, homemade tartar sauce, brown rice, braised sweet and sour red cabbage, steamed carrots, warm butterscotch pudding

Wednesday, November 14:

• Breakfast – Homemade yogurt and applesauce
• Supper – Cheese omelettes, green bean and red onion salad with honey mustard vinaigrette, canned cherries

Thursday, November 15:

• Breakfast – PB&J muffins
• Supper – Fried bologna (I know, but my fella requested it), roasted potatoes crusted in homemade onion soup mix, roasted carrots and rutabaga, rice pudding

Friday, November 16:

• Breakfast – Leftover rice pudding, canned peaches
• Supper – Tomato, onion, and cheddar quiche with a crust made from Thursday’s leftover potatoes, Swiss chard, rhubarb apple pie

Saturday, November 17:

• Breakfast – Leftover quiche from Friday night
• Supper – A very unfortunate turkey, brown rice, and green bean casserole (I won’t be making that again!), shredded beet and chick pea salad with homemade thousand island dressing, leftover pie from Friday night

Sunday, November 18:

• Breakfast - Apples, cheddar slices, whole wheat toast
• Supper – Bacon and egg spaghetti (carbonara but made with bacon ends from the freezer instead of prosciutto), a salad of spinach, red onion, shredded carrot, and shredded radish with red wine vinaigrette, homemade vanilla frozen yogurt