Weeknight Rescue // November 2020 // Week 46

It’s raining here in San Francisco, which is good news for our thirsty state and makes me want to cozy up for the weekend. I’ve got my eye on the Whole Roasted Pumpkin Fondue on the menu and plan to brew a batch of my Easy Chai. You may notice, I didn’t include a description for each menu item this week. Let me know if you miss it or if the recipe alone is enough.

Ravioli with Butternut Squash and Brown Butter


Umami Chicken


Tomato Soup and Waffle Iron Grilled Cheese


4-Ingredient Sweet Potato Enchiladas


Cheese Fondue in a Whole Roasted Pumpkin


Pumpkin Spice Blueberry Muffins

Easy Chai

Shopping List
Ravioli with Butternut Squash and Brown Butter
1 butternut squash that’s about 2 1/2 pounds
2 large shallots
1/4 cup whole milk
1/2 cup low-sodium chicken broth
1/4 heaping teaspoon kosher salt
One 9-ounce package Buitoni Parmesan & Black Pepper Ravioli
2 tablespoons butter
1/4 cup grated Pecorino Romano cheese (or Parmesan)
2 teaspoons chopped fresh sage
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs , bone-in, skin-on, separated (about 3 pounds)
10 large cloves garlic , roughly chopped
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
Steamed brown rice (optional)
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil, divided
1 large yellow onion, roughly chopped
1 large clove garlic, smashed and peeled
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces grated sharp Cheddar cheese (or other favorite cheese)
Sweet Potato Enchiladas
1 ½ pounds organic sweet potatoes from Sprouts Farmers’ Market
8 small 6-inch corn tortillas
2 cups green enchilada sauce two 8-ounces pouches or one 15-ounce can
2 ½ loosely packed cups shredded sharp Cheddar cheese
Cheese Fondue in a Whole Roasted Pumpkin
1 loaf whole wheat walnut levain (or regular levain or other crusty loaf of bread) ,
One 5- to 6-pound sugar pie pumpkin
1 1/2 cups low fat milk
1/2 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (7 ounces)
1 tablespoon extra-virgin olive oil
Pumpkin and Blueberry Donuts
¾ cup raw almonds
2/3 cup whole wheat flour, spooned and leveled
2/3 cup all-purpose flour, spooned and leveled
¼ cup firmly packed brown sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 egg
¾ cup pumpkin puree (not pumpkin pie filling)
¼ cup milk
½ cup honey
1/3 cup canola oil or grape seed oil
1 heaping cup frozen blueberries or wild blueberries (no need to defrost)
Easy Chai
One 2-inch piece fresh ginger, unpeeled, thinly sliced
2 tablespoons sugar
2 tablespoons honey
1 teaspoon vanilla extract
1 cinnamon stick
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups water
4 black tea bags, such as Assam or English Breakfast
2 cups 2 percent or whole milk (use coconut or coconut/almond milk for a plant-based version)
Comments
11.13.2020 at 11:35 PM #
Diane M Southworth
I totally miss the description, thats my whole reason for reading!
11.13.2020 at 11:35 PM #
katiemorford
Good to know, Diane. Thanks for chiming in.
11.14.2020 at 4:56 AM #
K Brown
Agree 100%! ! Your writing style is very engaging and descriptive. I hope you continue to do so.
11.14.2020 at 4:56 AM #
katiemorford
Thank you. That’s helpful feedback!
11.15.2020 at 6:27 PM #
Phyllis
I definitely need instructions please!!
11.15.2020 at 6:27 PM #
katiemorford
Thanks for the feedback, Phyllis!