Daylight Savings Blahs

We’re a week into shorter days, which means I’m on countdown mode until spring daylight savings! The time change has been difficult to adjust to in our house, and not just for my two year old little Biscuit, but for us adults, too! More than previous years it’s really affected our dinner routine, as well. With it feeling later than it actually is we’ve been in bed by 9-9:30 almost every night this week, and eating an earlier dinner has helped to facilitate this. That means things must run even more efficiently in the evening!

You’ll notice that there are a couple of nights with only two components rather than the standard three – remember that I mentioned in Week 1 that Baird reeeaally likes having three, but I can now happily report that he was totally pleased with this week’s menu!

I ended up making some combo dishes, like the Smoked Ham and 10 Bean Soup (ham+beans = protein+starch) and the Winter Kale Delicata Salad (winter squash+kale = starch+veg). This is great because it’s further reduced on-the-spot food prep and allowed for dinner to be on the table earlier. The soup made quite a bit of l/o’s, which have been fabulous for lunches, and the smoky flavor has intensified as days have passed.

Oh, and you guys are in for a treat. The Balsamic Roast Beef is heaven. It’s full of flavor and incredibly simple. It’ll be an easy go-to recipe for you from this point on, sort of like Kalua Pig and Roasted Veggies.

CookWOD Week 6

Dinner 1   Balsamic Roast Beef // Cinnamon Butternut Squash, Plantain & Apple // Wilted Leafy Greens

 

Dinner 2   Smoked Ham & 10 Bean Soup // Simple Green Salad w/EVOO & Balsamic

 

Dinner 3   Basil Butter Salmon en Papillote //  Winter Kale Delicata Salad

 

Dinner 4   L/O Roast Beef // Baked Potatoes // Roasted Carrots & Radishes

 

Dinner 5   Kitchen Sink Frittata // Pan Fried Plantains // Thanksgiving Slaw

Step 1

Preheat oven to 425. While oven is preheating and before diving into veggie prepping, get your crock pot all set with the Balsamic Roast Beef.

 

I did not brown and cook this in my Instant Pot as described in the recipe. Rather, I simply placed all of the ingredients into the pot and set on low for as long as you can let it go! I cooked mine for about 12 hrs and it was fall apart, melt-in-your-mouth tender. I think this resulted in a slightly different end product, but I wouldn’t have wanted it any different. Maybe because we love us some shredded meat here at Casa de CookWOD!

 

You’ll be looking forward to eating this as l/o’s and sad when it’s gone!

Step 2

Now get lunch veggies cut up and roasting. This week I used onions, peppers, mushrooms, cabbage, and kale.

Pop some medium-sized russet potatoes in the oven, as well. You’ll stuff these with l/o Balsamic Roast Beef for Dinner #4, but baking them now and reheating them while the carrots and radishes are roasting will cut your dinner prep in half that night.

Step 3

Now is a good time to tackle the winter squash for a couple of side dishes. Follow the instructions here to prep the butternut squash (the recipe calls for peeling your butternut, but I’m lazy and don’t mind the skin, so I say peeling-shmeeling). Once cubed set butternut aside to be combine with plantain and apple.

For the delicata, all that you’ll need to do is cut it in half from north to south (meaning from the stem to the bottom), scoop out the seeds, lay it flat side down and cut into ¼” half moons. Lay your half moons on a baking sheet and drizzle with a small amount of evoo. Bake in oven for 20-25 minutes or until tender and slightly golden. Remove and cool.

 

Follow the remaining instruction for the Butternut, Plantain, Apple dish. I fully roasted these and simply reheated them when dinner time rolled around.

Step 4

Now for the soup you’ll want to chop an onion, 2 bell peppers (you pick colors), 2 stalks of celery, and 1 carrot (I skipped the tomatoes).

 

This recipe can be made on the stove top, as is described in the instructions, or in an Instant Pot or pressure cooker. Follow directions or place all ingredients into Instant Pot and set to high pressure for 45 minutes.

 

Note: I feel like I really scored on the ham hock – it was $6!! I picked one up from Nature’s Oasis/Sunnyside Farms, which is, more often than not, simply too pricey for me to do most of my shopping. However, I highly recommend checking at a local butcher for cuts like this, as they are often tossed or sold at a super reasonable price. The best part? It’s from a happy, healthy pig!

Smoked ham hock ready to go!

Step 5

The Kitchen Sink Frittata can be as simple as you want it to be. It’s literally whatever veggies (or other ingredients, like ground meat or beans, etc) you have on hand.

 

While you could go the distance and bake this bad boy during your CookWOD, I’d suggest simply prepping your veggies and storing them until you’re getting ready for dinner #5.

 

At that point all you’ll have to do is quickly sauté your veggies, whisk eggs and away you go into a egg casserole goodness.

Step 6

Radishes are totally underrated. I’ve said it before and I’ll say it again, roasting is the way to go on veggies about which you’re just ho-hum.

 

Check out the recipe for Roasted Radishes and Carrots and get the roots prepped and stored in the fridge for dinner #4. You’ll roast them, warm the baked potatoes and l/o meat up all at the same time, so you can look forward to very little work in the kitchen that night!

Step 7

You already have your delicata half moons roasted and ready to go for the Winter Kale  Delicata Salad. All you have to do from this point is de-stem your kale and shake up the dressing.

 

Check out the recipe to finish this hearty salad and stash it in the fridge until dinner #3. But wait, wait! Before you do that read this! 

 

The dressing for this salad and the Thanksgiving Slaw are pretty similar, so I’d suggest making a double batch of the Maple Mustard Dressing and using it on both salads, which will cut out a bit of work for you!

Step 8

Speaking of the slaw, the best part about this salad is that the only prep you have to do is shred a head of cabbage and roughly chop parsley. Literally, that’s it, assuming you’ve got you’re dressing pre-made in the fridge. The rest is simply tossing ingredients together.

 

Follow the instructions here to prep the cabbage, and place it in a large container or ziplock with the nuts, cranberries, and parsley.

 

When dinner #5 rolls around all you’ll have to do is pour the dressing over and thoroughly toss.

Step 9

The salmon sounds fancy, but it’s really not. If you’re wanting to mod/simplify this further, you could certainly do one large parchment-wrapped salmon packet instead of individual ones.

 

Whether you’re using green beans or peppers, prep your veg by trimming beans or slicing peppers.

 

Follow the remaining directions to get your salmon bundles wrapped and placed in fridge until you’re ready to cook them for Dinner #3.

  Wowzers! Another week of dinners and lunch l/o’s in the books!

 

Be sure to let me know how CookWODding is going for you and whether it’s impacting your eating patterns! I’d love any and all feedback!

Week 6 Shopping List

21A Coombe Road

Chiswick, London, UK W4 2HR

mdkleinsmith@gmail.com

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

Tel: +44 7913 706661

See the Eating with

Enthusiasm Privacy Policy here

*Registered Dietitian/Nutritionist

*US credentialed by the Commission on Dietetic Registration