Welcome to the weekend, friends. It’s a menu of cozy meals, with a couple of slow cooker and Instant Pot favorites, since those are popular this time of year. Enjoy!
DELICATA SQUASH TACOS
I loaded up on delicata squash at the market this week, so thought this would be a good one to add to the menu. What’s nice is that the squash is thin-skinned, which means no need to peel (and you get all that good fiber) .
SLOW COOKER PULLED PORK SANDWICHES
This is a soul satisfying supper that’s easy to get going in the slow cooker. The tenderloin, which is a mega lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and add Green Goddess or Ranch for a tasty dip.
UDON NOODLE SOUP WITH SOFT EGG AND COLLARDS
A tasty soup that’s full of immune boosting goodness to keep cold season at bay. It’s flavored with garlic, ginger, a little chili, leafy greens, and chicken broth. It’s a healing brew, a one-pot meal, and delicious, too.
CARROT MAC AND CHEESE
Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. Lately I’ve been loving roasting kale tossed with olive at about 400 degrees, then dousing it with balsamic vinegar.
INSTANT POT KOREAN BEEF TACOS
OMG the meat in these tacos is SO delicious. Here’s how it comes together: cook Korean-style beef in an Instant Pot until fork tender (and so flavorful), pile onto warm tortillas, top with crunchy slaw, add kimchi (if you like), and try to stop at just one. I like to add a crunchy salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
DARK CHOCOLATE BARK
My college girl is on a peppermint bark bender (and I’m in full support of homemade holiday goodies), BUT, this is a little more up my alley and so easy to make. Enjoy a piece when you want a sweet fix or wrap it up to gift to friends and family.
CRANBERRY GINGER BAKED OATMEAL
This recipe does double duty. Make it for your family for a wholesome breakfast OR follow the instructions to package up Cranberry Ginger Baked Oatmeal “Kits” for gift-giving.
SHOPPING LIST // WEEK 49
Delicata Squash Tacos
2 delicata squash
1 tablespoon extra-virgin olive oil
Chili powder
1/3 cup white, apple cider or white wine vinegar
2 tablespoons sugar
1 small red onion
8 corn tortillas
1/2 cup crumbled cotija or feta cheese
1/3 cup fresh cilantro
1/4 cup sour cream
Salsa and lime wedges for garnish
Slow Cooked Pulled Pork Sandwiches
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~1/4 of large cabbage)
1 large apple
1 carrot
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain, if possible)
Udon Noodle Soup with Soft Egg and Collards
2 teaspoons extra-virgin olive oil
1/2 large yellow onion
1 clove garlic
2-inch piece fresh ginger
4 ounces ground pork
6 1/2 cups low-sodium chicken broth
1 tablespoon fish sauce
1/2 to 1 teaspoon sriracha sauce
1 star anise (if you don’t have this, you can still make the soup!)
12 ounces cooked udon noodles (sold packaged in refrigerated section of market near other asian specialities)
3 large handfuls collards or other leafy greens
2 to 3 eggs
2 scallions
Carrot Mac and Cheese
1 pound carrots
12 ounces penne pasta (about 4 cups dried)
1 1/2 cup low-fat milk
5 ounces sharp Cheddar cheese
2 tablespoons fresh chives
Instant Pot Korean Beef Tacos
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (ripe conventional if you can’t find Asian)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi or other pickled cabbage, and sriracha
Dark Chocolate Bark
6 ounces bittersweet chocolate
1/3 cup cashew butter (or other favorite nut or seed butter)
1/3 cup roasted cashews or other favorite nut
1/3 cup raisins, dried cranberries, or dried cherries
3 tablespoons roasted & salted pepitas (shelled pumpkin seeds)
1 heaping tablespoon hemp seeds
Flaky salt such as Maldon (optional)
Cranberry Ginger Baked Oatmeal
Butter or oil for greasing the pan
2 cups rolled oats
1/4 to 1/2 cup packed dark brown sugar
1/2 cup dried cranberries (or one cup fresh)
1/2 cup walnuts
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking powder
2 cups milk (cow’s or plant)
1 1/2 tablespoons butter
2 eggs
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