2012 Week 44

Happy Halloween

From Yoda and a Little Owl!

Halloween in the middle of the week is a little strange.  Since parties were this weekend, it feels a little drawn out to still have three days until the day itself.  Even the kids are confused as to why we are going to dress up again!  It does give me three more days to make fun spooky lunches or dinners though!

Sunday - Football food for Scott and the kids while I coach.  Go Broncos!

Monday - Grilled cheese with homemade tomato soup.

Tuesday - Grilled fish with baked potatoes and greens.

Wednesday - Mummy dogs (the kids' favorites) and spooky veggie sides before trick or treating.  A special adult dinner after the kids are in bed, I'm thinking the Creamy Lobster Pappardelle in November's Cooking Light mag.

Thursday - A spicy tofu and noodle recipe from Sunset mag.

Friday - Baked penne with spinach and tomatoes

Saturday - CU home game today.  Early dinner out after the game with the family.

2012 Week 43

Little man attended a friend's birthday party last week at the climbing wall.  This shot is him at the peak of his climb, about 4 feet high.  And that's his face when I asked him to smile for a picture!  So cute. 

Sunday - Pizza for Scott and the kids while I'm at the pool

Monday - Roasted red pepper and basil penne pasta

Tuesday - Grilled cheese and tomato soup

Wednesday - One week to Halloween and we're excited.  Mummy dogs are on the menu tonight!

Thursday - Veg Tortilla Soup, making enough for our family and a friend.

Friday - Taco night.  Spicy black bean and sweet potato tacos for us, cheesy quesadillas for the kiddos

Saturday - Halloween party at a friend's house.  We're bringing Scott's famous veggie chili.

2012 Week 42

Obviously I am going to have to run about 10 miles today because 

we are going to make homemade apple fritters this morning.  

For real.

Sunday - Fish tacos with grilled tilapia, guac, and refried beans
Monday - We have a boatload of eggs (thanks to my aunt and her chickens) and some veggies from our last CSA basket, so I'm thinking a frittata is perfect for tonight!
Tuesday - Stir-fry with udon noodles
Wednesday - Stuffed shells.  I like to use whatever we have on hand, and I'm thinking ricotta, basil, spinach and parm this time.
Thursday - Salmon with veggies
Friday - The kids and I have a pizza party at a friend's house and I'm bringing a veggie side.  I'm thinking of a Greek Quinoa Salad for a few veggie and protein to balance out the pizza!
Saturday - Homemade pizza.  I just saw a squash and gorgonzola pizza recipe that might be yummy for fall.

Pumpkin Scones

 It's certainly fall around here,

 and yesterday was our annual trip to the pumpkin patch

to load giant pumpkins into the car and pose for pictures.

As you can see, only one of my children was up for the challenge!

The afternoon had better weather for pumpkin picking, so we spent the morning inside and while the kids played with playdough, I decided to try one of the many pumpkin recipes I've pinned.  Pumpkin Scones.  Such a delightful fall treat with your coffee.

Ingredients:

For the Scones:
1 cup all-purpose flour

1 cup whole wheat flour
1/4 cup and 3 tablespoons granulated sugar
1/2 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe adapted for altitude and including whole wheat flour from http://sweetpeaskitchen.com/2010/09/pumpkin-scones/

2012 Week 41

 The leaves and the temps are falling!

Time to break out the cowboy boots and hats!

It was a busy weekend with family and coaching, and suddenly it's Monday and we have to find something for dinner...

Sunday - Scott made a yummy pasta dish with red sauce, mushrooms and kalamata olives.  

Monday - Dad's on duty, no idea what he's making!

Tuesday - Spinach and Orzo soup and homemade bread

Wednesday - Chili and cornbread

Thursday - CU night game.  A pizza for dinner for the kids and the babysitter.

Friday - Taco night with guac, chips and margs!

Saturday - Homemade mac and cheese.