What We're Eating This Week
Welcome back! We have been on a puppy break for the last week! We welcomed Gus into our family on the 23rd and it has been nonstop puppy craziness in our house ever since! Gus is super cute and playful until a stranger walks into the house then all he wants to do is hide in the corner. We are hoping he gets over his shyness soon because we’re a very social family!
A more hectic week then usual has given me a chance to take a break from recipe development and get back to some of our old favorites. I thought this would be a great time to start a new blog segment about some of our very favorite recipes! I hope to post a “what we’re eating this week” post once a month to give you a snapshot of our day to day meals.
This is one of the first weeks that it truly feels like Fall in Wisconsin. We’ve celebrated buying as many apples as we can manage and getting the crock pots out! I took advantage of hanging around the house with our new pup last week to make three batches of beef stock in my two crockpots and my Instant Pot. About ½ hour of prep and 5 hours of hands off work yielded 11 quarts of beef stock that I will use in stews, roasts and soups for the next couple months.
One of the ways I am utilizing our stash of beef stock with by making a double batch of Eat, Live, Run’s Crock Pot Beef and Butternut Squash Stew. We will eat half throughout the week and freeze the rest for a busy evening down the road.
To lighten things up at lunch time this week I’ve grown an addicted to the Fattoush Salad in Leah Koenig’s Modern Jewish Cooking. Wow. What a beautiful book. I have bookmarked a ton of recipes to try but this one really jumped out at me. It’s a great way to take advantage of the last cucumbers and tomatoes of the season. To pack it for lunch I just left the dressing and pita separate and mixed them in right before I ate. Also, I cheated and used Stacey’s salted pita chips instead of toasting my own pitas.
I’ve spoken about my love of Chrissy Teigen’s cookbook, Cravings, before in the blog. One of my favorite recipes is her Butternut Squash Soup. It has a lovely creaminess and she tops it with prosciutto crisps and sage. Butternut squash is abundant right now and the prosciutto crisps were the perfect way to use up the last few pieces of prosciutto from our weekend pizza night!
Finally, if you need something sweet in your life, like I do, take advantage of apple season and make yourself a pan of Ina Garten’s Apple Crisp. I could eat this for breakfast, lunch and dinner.