Happy 2020!

After Christmas and a lovely holiday in the Californian sun, I am back!  It’s time to dive into 2020, try some new recipes and cook even more.  I survived hosting Christmas for 22 people, but only because I had so much help.  It was a resounding success, but I don’t need to host next year 😉  While on holiday I cooked many times, we also got a chance to eat out as well and were hosted by others.  Here are a few recipes that I tried: crispy sheet pan gnocchi with sausage, fresh winter greens and citrus salad, chocolate peanut butter pie, citrus salad with pistachios and maple vinaigrette and berry lemon cheesecake cookie cups.  The citrus in California was amazing!  Grapefruit, lemons, limes and a multitude of oranges, my son loved the blood oranges.  I tried my best to take advantage of what was in season and use it as much as possible.  Now, we we are back in Calgary just about to start the coldest weather of winter.  BRRRRRR!

This week we are eating at home Monday-Thursday, I am meeting friends for dinner Friday and we don’t have plans Saturday.  Our activities all start up again this week, both kids are swimming, my daughter has dance and son has ball.  It is a busy but exciting time of year.

  • Sheetpan sausage supper from @foodnetwork we ate this last night, but I substituted broccoli for the Brussels sprouts.  The kids didn’t love this meal, they did eat the sausage and the broccoli.
  • Cashew shrimp and mango stir fry from @howsweeteats I added some edamame and snap peas to boost the vegetables.
  • Chorizo crumble from @cleaneating we will eat this as a taco salad with all of the fixings.  I will add some tortilla chips for dipping.
  • hamburger soup from @bestofbridge I have shared this too many times to count, but the temperature is going to dip down and we are going to need a comforting meal.  We usually eat this with cheese buns for dipping.

I’ve shared in the past, that I struggle to make and enjoy lunch meals.  Today I decided to start off 2020 by making a large batch salad and then divide it out for the week.  It did take some prep time, but I think it will be well worth the effort.  I made quinoa broccoli slaw from @cookieandkate I didn’t realize until I got home that I bought couscous instead of quinoa.  I used the couscous and it turned out really well.  I will add a dollop of hummus to the bowl and some rice crackers, and that will be lunch for the rest of the week!  I hope that I can do this at least every other week so that my home and work lunches are more exciting and enjoyable.  I won’t have time to bake this week, but possibly on the weekend I will make some banana muffins.  With it being so late into the week I won’t be posting my grocery list, but it will be back next week.

Happy cooking,
Sara

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