Honestly I didn’t have it all that bad, we could have been much busier with hockey than we were. Still I’m happy to have my weekends back … at least, until Soccer starts on April 20th I have a few precious Saturdays.
Generally I like to spend a good amount of time in my kitchen in the weekends – cleaning vegetables, making soup and other snacks for the week. Lately I have been slacking something terrible. We have been getting by on pre-washed lettuce, salad kits and Bear Paws. I have yet to purchase the cute little bags of pre-cut apples for the kids lunches, considered, then put them back in the refrigerator case. There is something so wrong about slices of apples in a bag that don’t go brown for like a week. (Confession – I have been known to grab a large veggie tray and use it to pack snack packs for the week.)
This week I decided to take meal prep to a whole other level. I was inspired by this post fromBack To Her Roots. I’ve had enough of this craziness and want to get back to some basics. Along with some of my usual cleaning fruit and washing veg, my daughter and I prepped fruit and yogurt parfait and salad in a jar for everyone’s lunch. Look how cute!
This is a true experiment. I’m still feeling a bit skeptical that the salad will be just as fresh at the end of the week as it is on Monday, or that the fruit and yogurt jars will not have gotten “liquidy” as the fruit sits. Still, I’m hopeful. If this works I’m excited by the potential variety we could add to my kids’ lunches. Besides, I’ve been absolutely anguished with guilt lately by the volume of containers in our recycle boxes. Sure, all those plastic containers are being recycled, but wouldn’t we be doing more for the planet if we just used less plastic? (Really – you don’t have to answer this question for me).
Enter my favourite kitchen accessory – the Mason jar…
I’ll keep you posted how this test works out.
So on to the Soup. After a five-mile run Sunday morning in this nasty March weather, I had no choice but to make a hot pot of soup to warm up. I’m looking at snow as I type. I am so over snow right now.
This is a basic, kid friendly soup. Hardly a recipe; I call it PB&P soup. That’s Potato, Bean & Pasta Soup. It’s warm, hearty and carby, making it filling for lunch or dinner. There is enough tasty options in here that the kids can pick out what they don’t like and eat the rest.
- 1 tablespoon of olive oil
- 1 shallot, minced
- 1 large rib of celery, thinly sliced
- 2 cloves of garlic, minced
- 3/4 cup white wine, divided
- 1/2 teaspoon turmeric
- 2 teaspoons herbe de provence (or another favourite herb mix)
- 2 cups vegetable stock
- 5 cups water
- 1 small can diced tomatoes – fire roasted
- 1 can mixed beans
- 1 large carrot, sliced
- 6-7 small red or white mini potatoes, diced
- 1/2 cup of green lentils
- 1 can 15 – 18 oz mixed beans (or your favourite bean, about 1 + 1/2