Tag Archives: ginger

Meal Plan for July 7-13

This Week’s Basket from Milk and Honey Organics Included Bananas, South Carolina Peaches, Red Globe Grapes (caution: watch out for seeds), Tommy Atkins Mangos (not pictured: we got more of something else), Purple Garlic, Ginger, Local Green Cabbage, Hurricane Creek Romaine Lettuce, Globe Eggplant, Russet Potatoes, and Bioway Farms’ Squash and Cucumbers.

This Week’s Meal Plan:

Recipes for this Week’s Meal Plan:

  • Pancake Bar – use your favorite pancake mix or simple recipe and top with anything you like. If you’re adding peaches, bananas, chocolate, etc. to them, pour the batter first and let it cook for a minute on the first side, then top with fillings and cook another minute or so before flipping.
  • Egg Salad – hard boil eggs ahead of time, cool, peel and chop, then add the dressing (1/2 c. mayo, 1-2 tsp. prepared yellow mustard, salt, pepper, dill, a pinch of sugar and a splash of apple cider vinegar whisked together).
  • Grilled Peaches – Spray with a little olive oil before adding to the grill at the last five minutes or so of cooking the pork chops (optional: sprinkle with nutmeg).
  • Sautéed Squash and Onions – Pan fry thin slices in 1 Tbsp. butter with salt and pepper till just soft and slightly translucent.
  • Sautéed Cabbage – Chop into bite size pieces and cook in 1 Tbsp. butter with salt and pepper till soft and slightly caramelized (medium to medium high heat and keep it moving so it doesn’t burn).
  • Sautéed Onions and Peppers – slice into strips and toss in a hot pan with 1 tsp. olive oil till just tender and slightly translucent. Feel free to cook the chicken sausage links right down in the middle of this, if you don’t feel like grilling.
  • Baked Potato – rub with oil, sprinkle with coarse sea salt, and roast on a pan at 450F for 40-50 minutes.
  • Bacon Jam
  • Enchiladas
  • Cheesy Garlic Bread – mince garlic and mix into a stick of melted butter, brush over bread (French loaf or Italian loaf, cut in half, cut side up on pan), sprinkle with shredded cheese, and broil till cheese is golden brown (keep an eye on it).
  • My Favorite Falafel
  • Tzatziki Sauce
  • And the rest are on M&H’s Recipes Archive page.

Weekly Recipes and Meal Plan!

This Week’s Basket included Garlic, Ginger, Ruby Grapefruit, Satsuma Mandarins, D’Anjou Pears, Kiwis, Jonagold Apples, BioWay Turnips with Greens, Parisi Green or Red Cabbage, Hurricane Creek Cucumbers and Tomatoes, and Parisi Lettuce and Sweet Potatoes (the sweet potatoes were an extra in my basket because I blog for M&H, plus I got a few extra kiwi and pears that aren’t shown). Needless to say, this was a really excellent basket this week!

I used PepperPlate.com to create the meal plan, once again. I’m liking this site/app more and more every time I use it!

This Week’s Recipe Ideas:

Other recipes on the meal plan can be found in the Recipe Archives on the Milk and Honey Organics blog. Here’s the recipe for the Turkey Feta Meatballs and Tomato Caper Pasta (an original favorite of mine). Enjoy!

And here are some tips on Turnips and their Greens! (I recommend storing them separately in air tight containers or bags.) I hope you enjoy some delicious produce this weekend!
My weekend will be spent finishing up last touches on Bryan’s Christmas gift and hopefully getting Christmas cards in the mail (fingers crossed)! Oh, and I plan on posting a giveaway on the blog soon!!! So stay tuned! How do plan on spending your weekend?!

My Funny Valentine, Sweet Comic Valentine…

We don’t go out for Valentine’s Day. And we don’t buy flowers or stuffed animals, or anything like that. But we did decide to celebrate and have a special “us night” in. We started with a special organic stir-fry dinner (recipe below), then went for a nice walk, stopped by Target and picked out Valentine’s Day cards, exchanged them, and promptly stuck them back on the shelves, laughing and smiling. Then we headed home for some organic strawberries and organic chocolate truffles (free from Earthfare this week), while watching a sweet & funny episode of Chuck (one of our favorite TV series). I love hanging out with my man!

He created a fabulous ginger citrus stir-fry tonight, using all kinds or organic goodness! Here’s the ingredients:

  • 2-3 Tbsp. butter
  • 1 bunch of organic baby bok choy, chopped
  • 8 organic baby carrots, chopped
  • 8 organic baby bella mushrooms, quartered
  • 3 cloves garlic, minced
  • 1-2″ fresh organic ginger root, peeled and chopped
  • juice of 1 organic blood orange (and zest, if desired)
  • 1 organic rotisserie chicken, about 3 lbs., shredded (seasoned with butter, fresh garlic, salt, pepper, and garlic powder)

Start with a wok at 250-300F, add butter and melt, then add vegetables and cook for 3-4 minutes, then ginger, garlic and juice and cook for 1-2 more minutes, and finally the chicken, until warmed through.

Serve with the following accompaniment, sauteed over medium low heat:

  • 1 tsp. butter
  • 4 organic scallions, chopped
  • 1/4 organic red pepper, diced
  • 1/4 organic green pepper, diced
  • 1 Tbsp. Kame all-natural sweet chili sauce

Definitely eat with chopsticks and dim the lighting! (Sorry, the dinner pics were taken on Bryan’s iPhone, which didn’t like the dim lighting as much as we did!)

Bon Appetit! And Happy Valentine’s Day!

Recipe: Creamy Parsnip, Potato, and Carrot Soup

I followed this recipe for Creamy Parsnip with Ginger Soup from my meal plan, using my parsnips from this week’s basket. However, I made a few slight changes, of course. The carrots and red onion gave it a beautiful color and it’s so smooth and creamy! Yum!

Here’s my version:

Melt 2 Tbsp. butter and 1 Tbsp. olive oil in 6 qt. stockpot over medium heat. Peel and chop 7-8 small parsnips, 2 large carrots, 1/2 red onion, and 4 large garlic cloves and add to pot. Sautee for 7-8 minutes, until golden brown.

Add 1 tsp. ground ginger, 1/4 tsp. each ground cardamom and allspice (I used pumpkin spice because I didn’t have any allspice), 1/8 tsp. cayenne pepper and a pinch or organic raw sugar. Stir into vegetables and cook for 1 more minute.

Add 3 c. chicken broth (or 3 c. water and 3 bouillon cubes), and 4 small, peeled and chopped organic white potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes (or until root vegetables are tender).

Remove from heat and let cool slightly. Ladle half of the soup mixture into a blender and liquefy. Add 3/4 c. organic reduced fat milk to this half. Repeat, adding 3/4 c. milk to this second batch as well. Pour into serving dish and top with freshly cracked black pepper and the green portion of one scallion.

Bon Appetit!

Weekend Update and Meal Plans

Time for a quick update on this past weekend. First off, the big news of the weekend was that our house went up on the market on Friday! It’s the beginning of a new phase, and though slightly scary, very exciting! The best part is, I have to keep the house perfectly clean all the time…so it’s a great motivator and I LOVE living in a clean house! Read more here.

Friday night, we experimented and made a big batch of She Crab Soup! It was my first attempt and turned out splendidly.

Saturday, we slept in, then met our friends Dave & Rachel for a late breakfast at Janet’s Eatery in Greer. The food was pretty good, though I have to admit, I was disappointed that the cheese was the fake slices and the coffee was weak. Everything else was good. Then I went over to my friend Gina’s house to talk about JuicePlus+ and catch up on our lives (plus, she gave me a delicious pumpkin spice scone with molasses ginger icing and a splendid cup of coffee). Gina is awesome! She’s a stay-at-home mom with 3 kids, a beautifully landscaped yard, and has a passion for natural and organic cooking.

Saturday lunch, my sister and nephews stopped over. I heated up leftover she crab soup and we chatted, while she picked through the clothes and movies I’m getting rid of (check out for sale items here). Then we packed up and drove out to Bryan’s parents’ house for his nephew Isaac’s 2nd birthday! We had grilled turkey hotdogs with turkey chili, homemade slaw, mustard and onions, on whole wheat buns! Bryan and I both passed on the cake (even though it was carrot cake, one of my favorites). His mom asked, “What is with you people?!” We’re just trying to cut back on sugar in general. I ate sliced apples and a banana instead and was completely satisfied. And I didn’t have that horrible feeling in the pit of my stomach because it was trying to process so much sugar!

Sunday morning, Bryan made me organic waffles and 2 eggs with a cup of hot tea for breakfast while I studied our Sunday School lesson (we teach 4th grade). He had grits instead of waffles. Lunch was whitefish seared in a little butter and olive oil with Adobo, green beans with garlic, brown rice, and a small bowl of, you guessed it, she crab soup. I had a late afternoon snack and finished up Thursday night’s salad (romaine, avocado, broccoli, red pepper, onion, tomato, sunflower seed, and balsamic vinagrette). Then I made a delicious veggie stirfry for dinner (red pepper, snow peas, onion, cauliflower with garlic, rice wine vinegar and a little soy sauce). Bryan seared up some beef tips for the guys (Bryan’s best friend Joshua came over and made gingersnaps, and my cousin Ryan brought his roommates over to get off campus after church). A fun evening was had by all.

This morning, I started the day with a homemade pumpkin spice latte (8 oz. coffee, 8 oz. milk, 1 tsp. prepared pumpkin, and 2 Tbsp. or so of the molasses ginger icing from the pumpkin spice scone recipe above). I had a half of a multigrain pita filled with feta, mint and radishes for breakfast. Lunch will be leftover brown rice and fish with some Chinese veggies. Dinner is TBD. I have my personal trainer clients coming over tonight, so it will likely be a smoothie or cereal with fruit before heading to the gym with Bryan.

Happy Monday! How was your weekend? Did you cook something new this weekend? Let me know in the comments below.