the easiest dinner after a day of apple crisp making: hearty chimichurri rice and bean soup

I needed a dinner option last night that was easy. And vegetarian. And that everyone would enjoy. And that could be made with minimal effort...

Now on the tenth (!) year as a back-to-school tradition, we'd spent the morning making apple crisp for the boys' teachers, the afternoon swimming at a friend's, and the early evening chauffeuring to physical therapy for one, cross-training for the other. By the time we rolled home-- at dinnertime-- I really wanted/needed someone else to tackle dinner.

Trader Joe's to the rescue. The boys sampled this while we were picking up our (zillion pounds) of apples and both claimed it was really good. Three ingredients into a pot? Sounds good to me too.

Special bonus that all the ingredients can be kept on hand in the pantry and freezer. So, whether you find yourself in need of a night off of cooking because you made apple crisp for 20 families, or just because you're a fan of the quick and easy, this one's a keeper.

Trader Joe's Chimichurri Rice and Black Bean Soup
recipe credit going to the nice lady giving out samples in the Darien, CT store
(4-6 servings; can double)

one 32-oz carton Roasted Tomato-Red Pepper Soup
one or two 14-oz can(s) black beans, rinsed and drained
one 16-oz bag Chimichurri Rice (freezer section)
optional - sour cream or plain Greek yogurt
optional - avocado

Place soup, black beans and rice in a pot. Heat over medium-low until warm. Serve with sour cream, Greek yogurt, and/or chunks of fresh avocado. Leftovers can be frozen.

For posterity's sake, I'm including a few photos from the apple crisp making as well. Each year I think, "should we do it again?" And each year, it's the one cooking project the kids really look forward to. So, I embraced the happy chaos again, and hope that this token of thanks for all their hard work in the year ahead is enjoyed by each teacher's family.

I know it drives some of you crazy that we don't use a recipe for our apple crisp. I linked a few apple crisp recipes here in this post from 2009. This pic from later in 2009 always brings a smile. And I recall that back in 2013 we attempted to apple pick before embarking on the project. Lesson learned that apples aren't really in season when school starts here in CT.  

Back-To-School Week 1 Dinner and Freezer Recap

I am often asked to explain how I cook ahead/how often I cook, etc. I have a lot of friends who really want to figure this whole dinner gig out, but feel overwhelmed and don't know where to start. So, I thought sharing my (honest) method to the madness might be helpful. This will be the first post in a monthlong series so my friends can see the way I create a stash of homemade meals in the freezer, so I can feed my family well--even on the busiest of days.

Some weeks are smoother than others. This past week ended up looking nothing as I envisioned it would. I had these pipe dreams of the kids heading back to school, and me getting this big jump start on stocking the freezer, spending all of this time working out, catching up with friends, yadda yadda yadda. Well, that didn't happen. My children didn't even start school til Wednesday, and then the bulk of my free time ended up being spent in surprise medical appointments for myself, and playing catch-up with office piles, meetings, etc. Better luck next week. In the meantime:

I started the week with three tubs of Bolognese in the freezer. 

Monday (Labor Day): That afternoon I took a few minutes-- like 15-- to make a big batch of Kale-Almond Pesto, not to eat that night, just to have on hand in the freezer. Dinner was grilled sausages/veggie burger and a bunch of prepared salads picked up from Mrs. Green's (Moroccan carrot slaw, a quinoa salad, potato salad, green beans with shallots, and smashed lima beans from Kibberia, which they carry in their prepared food case).

Tuesday (by kids' request): Cheese tortellini topped with kale-almond pesto (for our vegetarian child + me) and Bolognese (for our 'meatatarian' child + my husband). I didn't actually do any cooking beyond boiling water, and cutting up a few pieces of fruit to have on the side, because I was able to dip into our freezer stash, still ending up with 2 more tubs of Bolognese and a bunch of pesto on hand in the freezer.

Wednesday: Tween book club at our local library means my older child gets pizza and treats at the library and three of us go out simultaneously to the local sushi place. (Monthly tradition that we all enjoy.)

Thursday: All I could think was, "holy moly I am *not* in my back-to-school groove yet...and who knew that I'd be spending all this time this week at MD appts for me. Ugh, annoying." So, I got by with a little help from my friend, Trader Joe's. We had an Indian feast from their frozen section: chicken tikka masala + vegetable biryani + lamb kofta + saag paneer + naan (heat everything in the oven while the kids are bathing) + I cooked up a bag of frozen peas + chopped an apple + sat and relaxed.

Friday: I found/made *just a few minutes* to prep family dinner before we went swimming at a friend's:

• Picked up a marinated kale salad from Green and Tonic earlier in the day (when I was treating myself to a smoothie)
• Picked up lamb chops and a white bean-pasta salad at Whole Foods (grilled the lamb chops when we got home from swimming; white bean-pasta for our vegetarian child's entree)
• Peeled, chopped and roasted a butternut squash (tossed in olive oil + cumin + cinnamon + chili powder + turmeric + salt and pepper at 425 until fork tender before we went swimming, then turned the oven off to keep it warm/room temp til we got home)
• Chopped up cucumbers and tomatoes (a nice neighbor with a green thumb had given us) and dressed them in olive oil + lemon juice + salt and pepper

Saturday: kids and a sitter had a vegetarian baked pasta dish and salad I picked up at Whole Foods (when I ran in for the lamb on Friday)

Sunday: I found myself with time to cook, so decided to make something I could freeze:

• Popped a 4.5lb pork shoulder into the crockpot with 2 cups of white wine + 1/4 cup cider vinegar+ 10 cloves of garlic + 4T ground sage + 2 T ground mustard seed + salt & pepper for 8 hours on low. We had 1/3 of the shredded pork for dinner tonight, slathered in BBQ sauce, and I froze two tubs of pork for future dinners. I purposefully let the braising liquid be rather neutral so I can season the pork, depending upon the future meal (BBQ, Mexican, Asian….)
• Made some quick pickled onions (1 red onion, thinly sliced + 1/2 cup red wine vinegar + salt and pepper in a saucepan over low heat until liquid evaporates)
• Roasted new potatoes
• Tossed arugula in lemon juice and olive oil

Going into next week, here's what I have on hand in the freezer:

• 2 tubs of Shredded Pork (that can become tacos, sliders, stir-fry, quesadillas, salad, hash, soup, etc.)
• 7 tubs of Kale-Almond Pesto (that can go over pasta, get stirred into soup or risotto, become a pizza/flatbread topping, can make a gooey, protein-packed grilled cheese, etc.)
• 2 tubs of Bolognese (that I use as a pasta topping or lasagna layer)
• I'm also long on Trader Joe's Macaroni and Cheese and Indian entrees, and a variety of frozen raviolis, which I can pull out in a pinch until our homemade stash builds up. 

Going forward, my hope is to whip up 1-2 freezer-friendly recipes/ week. Most of them will come from my Stock Your Freezer in a Snap ebooks, because those are tried and true favorites. If you want to join me, you're welcome to download your own set of done-for-you shopping lists, recipes, and packaging recommendations. You can either follow along with recipes I mention, or choose your own freezer-friendly recipes to tackle:

• Stock Your Freezer in a Snap
• Stock Your Freezer in a Snap - Second Batch

Hopefully this post helps you see how I keep ahead of the dinner curve (most nights!). Here's to bonus hours, and family dinners, even on the busiest of days!!

easy clean eating: banana-walnut chia pudding

Whipped this up to rave reviews this week...

As one commenter said on the Facebook page, "I love chia pudding  But I think you have to like tapioca pudding to deal with the texture. Just my opinion….." and I'd totally agree. We happen to love it around here.

As you can see, I had some ripe bananas just begging to become a wholesome snack, so this go round, I decided to make the chia pudding banana-flavored… but then at the last minute I added walnuts too for some extra good fat. If you have nut allergies, you can absolutely omit the walnuts, no problem, and you can use whatever milk your family enjoys-- be it dairy, seed, soy or nut.

OK, so the preparation is super simple-- first you blend 2 cups of milk {whichever type your using} + 2 bananas + 1/2 cup walnuts {optional} + 1 Tablespoon vanilla + 1 teaspoon cinnamon {or more, to taste-- I like our cinnamon-y so I added as much as a Tablespoon} + a dash of ginger {optional, start with a scant 1/2 teaspoon and go from there til you get to desired taste}. Once this mixture is smooth...

you'll simply pour it over 2/3 cup of chia seeds, then either stir well-- or shake-- and place the bowl into the fridge overnight. In the morning you'll have a thick pudding to enjoy for a protein-packed breakfast, or a special after school snack.  

Banana-Walnut Chia Seed Pudding

{makes 6 servings}

2 cups of milk {dairy, nut, seed, or soy-- your choice}

2 bananas

1/2 cup walnuts {optional}

1 Tablespoon vanilla

1 teaspoon cinnamon {or more, to taste}

a dash of ginger {optional}

2/3 cup chia seeds

Blend all but the chia seeds until mixture is smooth. Place chia seeds in a bowl or jar large enough to hold whole batch of pudding. Pour banana mixture over the chia seeds and stir-- or shake-- to combine. Place container in fridge overnight. 

Stock Your Freezer in a Snap: the "Second Batch" of freezer meals is here! Now with vegetarian and gluten-free options too!!

I cannot tell you how excited I am to publish my second Stock Your Freezer in a Snap instantly downloadable ebook! The "Second Batch" contains a dozen healthful family recipes-- 10 of which are gluten-free. And all are-- of course-- freezer-friendly, so you can feed your family well, even on the busiest of days. You may click below to instantly download the ebook, or read on for more details.

Included in this ebook:

• A dozen new family-friendly recipes that freeze beautifully (enough to inspire, not overwhelm!)
• Done-for-you shopping lists
• Simple, easy-to-follow recipes for any level home cook
• Step-by-step photos to successfully guide you through each recipe
• Packing, freezing and reheating instructions for each recipe (so they are as delicious as the day you made them)
• Reviews and cooking tips from 25 busy moms who served as recipe testers

“You have 4 yes votes in this house on this one. You have a knack for family friendly meals.” – Kathleen K., recipe tester from New Hampshire and mom of two, including, “a 10 yr old boy who loves to eat and try new things and an 8 year old girl who likes to hate it before she tries it and finds anything spicy burns her mouth”

All of the Second Batch recipes are plant-based (perfect for those trying to feed their family more veggies!), and I also share tips on how to add meat to each recipe, if you'd like.

And, by popular demand, 10 of the new recipes are gluten-free! 

Second Batch Recipes

"Bombshells" {Mediterranean Stuffed Shells}

Lentil-Sweet Potato Stew - GF

Spinach and Cheese Strata - GF

Roasted-Carrot Cashew Pesto - GF

Rustic Polenta-"Sausage" Casserole - GF

Loaded Veggie Enchiladas - GF

{Customizable} Calzones

Broccoli-Arugula-Parmesan Pesto - GF

Cheese and Chard Twice-Baked Potatoes - GF

Greek Stuffed Peppers - GF

Black Bean Fiesta Soup - GF

Red Coconut Curry - GF

“I previously had not cooked ahead or frozen many meals. All of the recipes were very easy to make with simple straightforward directions and the photos that accompany are useful. I love how all the recipes can be modified to suit each family’s taste… I am happy to admit that I am no longer afraid of dinner! With the baby and little ones keeping me busy, dinnertime seemed to sneak up on me each day and now I feel a little bit more in control.” – Meghan M., recipe tester from New Canaan, CT and mom of four

The ebook is instantly downloadable… in case you are like me, and patience isn't one of your virtues!

“Thank you so much for solving my evening's dinner dilemma! We served the Roasted Carrot-Cashew Pesto over rigatoni. Outrageously delicious. We each had two helpings…seriously, really good stuff." – Maureen M., recipe tester from New Canaan, CT and foodie mom of a tween daughter

“So easy to follow—even when I am ‘mommy multi-tasking’…I felt like a pro—or like I must be doing something wrong because they were so easy!!... Favorite part was the done-for-me-shopping lists that I could just take with me to the market… Our family favorites were the Lentil Stew, the Cheesy Chard Twice Baked Potatoes and the Curry. I would definitely recommend this to my friends—it’s too easy not to use!!” - Heidi M., recipe tester from Darien, CT and mom of two tween girls

“I'm pretty much obsessed with these {Cheese and Chard Twice Baked Potatoes}. Brilliant, Eila. So excited for those freezer meals!” – Shanae B., recipe tester from Stamford, CT, Fairfield County “Fit4Mom” Instructor, and mom of three young children… with a fourth on the way!

“'Bonus hours!' I will be putting my feet up for a month with all this food ready to go-- it is time to reap the rewards. The kids enjoyed making comments, but we know the biggest comment/compliment is a clean plate. They tried a lot of new food combinations and loved many of them. They helped me cook, too! Your recipes are super easy for the entire family to participate in the cooking.” – Kathleen K., recipe tester from New Hampshire and mom of two

Upon purchase, you will receive a link to instantly download and save the ebook on your computer, tablet… or you can go old-school, like me, and print out a hard copy.

https://sowl.co/6mrpV

Step-by-step photos make even the newest cook feel comfortable in the kitchen.

“So I loved this. I will say I don't usually eat curry. And it's something I always want to eat but never really feel gutsy enough to try. My 18-month-old devoured 2 helpings, my 5 year old said ‘this chicken is SUPER tasty, and the green stuff is good too’, and my 3 year old didn't gag when I bribed him to finish his rice (that had sauce on top). Success! This is definitely a winner over here. And I love that it's also a gluten-free/dairy-free/vegan option…” – Shanae B., recipe tester from Stamford, CT, Fairfield County “Fit4Mom” Instructor, and mom of three young children… with a fourth on the way!

“{The Calzones} were easy to make and customize. Everyone really liked them. Will definitely make again. I loved the idea of pulsing the veggies in the filling!” – Allyson M., recipe tester from New Canaan, CT, mom of two young children who works full-time outside of the home

“This was a huge hit in our house! So great to come home to a full freezer... Super easy to make and right from the freezer to the table on our busiest night!” – Leslie K., recipe tester from Easton, CT and mom of four

“{The enchiladas} are amazing!!!! Everyone loved them…I used spinach, kale, butternut squash purée, orange and yellow peppers, zucchini and swapped the mushrooms for summer squash. Also used the pinto beans in lieu of meat since I'm vegetarian, but sure the family would love with the chicken - may indulge them with a batch of chicken next time . So delicious and love that so many veggies are packed in there at once!” - Patricia M., recipe tester from New Canaan, CT and mom of three

“Delicious! 5 thumbs up (would be 6 but the husband is traveling).” – Patti D., gluten-free recipe tester from Milton, MA, mom of four active children, including one child with celiac disease

“This was SOOOO good. {My oldest daughter}is not home yet, but we are at 4/5 thumbs up, which in my house for something new and bit different is HUGE… this recipe is SO easy and so good. Will definitely be a keeper.” – Rachel S., recipe tester from Milton, MA, part-time physical therapist and mom of three athletic girls

And for more info on the First Batch of family-friendly make-ahead recipes, click here. 

Cheers to nourishing, delicious family meals, even on the busiest of days. And bonus hours all around!!

Cheesy Family Night: A simple fondue recipe that can be made ahead

My kids love fondue. They'd only had it once, over Christmas break when we were skiing out West, but they chattered about the meal for weeks to come. I don't know if it was the dipping action or the cozy cheesiness after a brisk day spent outside, but the meal quickly became a favorite.

In fact, when I handed my {vegetarian} 11-year-old a multi-page list of vegetarian make-ahead meals I was contemplating, and asked for his feedback on which ones sounded best, he scanned the list then honed in on fondue. "I'd like it if you would just make fondue every night." Right. Nice try little man. But as a special occasion meal that is (a) simple to make and (b) can be made-ahead, this recipe is definitely worth sharing.

I recently made a huge-- I've adapted the recipe below, since I made WAY too much-- batch of fondue on a Friday afternoon, and toted it up to VT for a ski weekend. The verdict? Total hit. And so, without further adieu, let me show you how I whipped it up, and then share the super simple recipe:

There are just 5 ingredients in my fondue recipe: cheese, flour, garlic, wine and mustard. When I was doing the grocery marketing, I set out to buy Gruyere and Swiss… and was thrilled to find out that Trader Joe's sells the two already shredded. Bonus!

The first step is to coat the cheese with flour or cornstarch. I opted for flour. To keep my prep even easier, I simply sprinkled the flour right into the bag of shredded cheese, closed the bag and gave it a shake. Shredding the cheese and coating w/ flour, done!

Then to make the cheese fondue, I warmed the wine and minced garlic over medium heat. Once the wine was was simmering, I whisked the cheese and mustard into the wine/garlic mixture, and gently stirred until the cheese was melted and gooey. Mmmm.

Because I was making the fondue a few days ahead of time, and then toting it up to a rented ski condo, I chopped all of our dippers {blanched broccoli, mushrooms and cauliflower, boiled new potatoes, sliced peppers, carrots, cubed bread, and sautéed chicken-apple sausage slices} while the cheese mixture cooled down.

If you were making the recipe around the time you were going to be enjoying it, you would simply transfer the warm cheese mixture to a fondue pot to keep it warm. This is the kind I have, which we received as a wedding gift 15 years ago.

OK, but back to the make-ahead batch. Not the most flattering photo, I know. Remember, it's just a few ingredients: cheese, wine, garlic and mustard. So, when it cooled it hardened up, as cheese is want to do. I just scooped the amount we wanted that night into our fondue pot's ceramic bowl, and microwaved it. I know some of you aren't fans of the microwave, in which case, you'd just warm the cheese mixture in a saucepan until melted again… but our rented ski condo isn't very well-stocked, so I didn't have a saucepan. The microwave worked just fine in this case.

As you can see, apparently I was anticipating feeding fondue to a small army. I've adjusted the recipe below down to a normal 4 servings!!

The beauty of this recipe is that, like all of my make-ahead recipes, you can prep it when you have time. In the case of this weekend. I most definitely was not back at the condo cooking. Nope, that's my younger son competing in his first-ever ski race. Way more fun to be out there cheering him on, than slaving over the stove!

And still, after a long ski day, we were able to come inside, get toasty, and have such a fun family dinner. Love those kinds of days and nights.

Simple Cheese Fondue
makes 4-6 servings

14 oz bag Trader Joe's Shredded Gruyere/Swiss cheese blend*
1 T flour
1 cup white wine
2-3 cloves garlic, minced {or 2-3 Dorot frozen garlic cubes}
2 T Dijon Mustard {or more/less to taste)
Assorted dippers in bite-size pieces {I prepped: bread, blanched broccoli, mushrooms and cauliflower, boiled new potatoes, sliced peppers, carrots and sautéed chicken-apple sausage slices}

Add the flour to the bag of shredded cheese and shake to coat.** Set aside. In a medium saucepan, warm the wine and minced garlic to a gentle simmer. Add the shredded cheese and Dijon into the wine/garlic liquid, and whisk until the cheese is melted.

If you are serving the fondue now, simply transfer it to a fondue pot to keep it warm. Otherwise, transfer the cheese mixture to a glass storage container and cool it before placing the lid on and storing it in the fridge for 2-3 days. When ready to serve, reheat the cheese fondue in the microwave, or in a saucepan then transfer the cheese mixture to a fondue pot.

*Or you can shred about 2 cups of cheese on your own if you're not near a TJ's. 
** Or, combine shredded cheese and flour in a ziploc bag.

End the family dinner with a raucous game of Settlers of Catan or Ticket To Ride, and I guarantee this will be a winter weekend to remember.

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