Following a huge clean out of my fridge, freezer and pantry I started the week prepping batches of cauliflower soup with turmeric, broccoli soup and roast pumpkin. Loved how virtuous I felt getting back into food prep - and how pretty my fridge looked!
Monday: Roasted cauliflower & turmeric soup
Made with a whole roasted cauliflower, coconut milk, turmeric and ginger this soup is the perfect blend of delicious, comforting and healthy. The original recipe is from a blogger I adore, Local Milk. Her version is worth checking out as the picture is so pretty and you will see why I was so inspired to try the recipe. Nutritious, simple and colourful, I can see this recipe featuring a lot in my meal plans for Autumn and Winter.
Wednesday: Cauliflower & turmeric soup - 'boosted' with poached chicken and pine nuts.
One of those weird dishes that you probably only get away with cooking for one this is Monday's soup with poached chicken added to it! Yes it sounds odd, and it kind of was! On the plus side, adding protein made it a more filling meal and meant the poached chicken didn't go to waste. It was also another chance to indulge my love of toasted pine nuts.
Tuesday: Middle eastern inspired lamb mince
Inspired by a recipe for home made flatbread and middle eastern lamb dish that I cooked a lot last year, the main purpose of this dish was to use up the red cabbage, but also satisfy my cravings for a dish that included cumin and pine nuts. I rarely use mince and definitely not lamb mince - but making this makes me wonder why. A one-pan wonder it is so simply, yet ultra tasty.
Thursday: Spiced lamb mince on a roast pumpkin / chickpea 'smash'
Probably the oddest meal of the week, this was nonetheless tasty. Driven by my desire not to waste food I wanted to use up the roast pumpkin. It hadn't roasted particularly well, so instead of adding as a topping I smashed it with chickpeas, cumin and lemon.
Saturday: One pan chicken with spices, coconut milk and greens.
This was a return of my go-to healthy, one pan chicken dish. It was also the perfect vehicle to use up leftovers such as the coconut milk (from Monday's roast cauliflower soup), chickpeas (from the pumpkin smash) and the kipfler potatoes which were meant to go in the broccoli soup. Flavours in it include, ginger, garlic, turmeric and cumin. It is topped with sunflower seeds and toasted pine nuts.
Friday: Spiced lamb mince with roast sweet potato and carrot
As you can tell, I do get on a roll with certain flavours and textures. This lamb mince was cooked with onion, ginger, garlic and cumin - the mainstays of this week. In the ideal world this dish would have had spinach or other greens tossed through. But in my desire not to over-shop and minimise food waste, I actually ran out of greens.
Dinner on the Hawkesbury River
Menu planning went out the window Sunday as I received a last minute invite to join friends who were renting a house on the Hawkesbury River for the weekend. Bliss - someone else cooking, cheeseboard for dinner and nothing but birdsong and silence around me.