Around the Table Weeks 5 & 6

Week 5:

Monday, Thursday and Friday:

Spaghetti made with ground deer and turkey.  Very yummy!!  Although I never dreamed we'd eat it 3 times this week, we did.  I was planning on freezing some of it for later, but...

Tuesday:  Steak with Green beans and a salad.

I bought a few BOGO steak packages from Winn Dixie a couple weeks ago and separated them into freezer bags.  I doused them good with Worcestershire, salt, and pepper, and froze them.  They grilled up nicely and the flavor was wonderful. 

I have no clue why this picture is sideways.  Errr. 

Wednesday:  we all ate at different places.  

Saturday:  Gotta love a good sandwich!

Week 6:

Sunday and Monday we ate at the coast with my in-laws so no cooking for me.  Though I did make a batch of rum cupcakes that were out of this world!!

Tuesday:  Peruvian Spinach Soup.  Also known as "ugly soup."  This is the most amazing soup in all of Peru AND every other country you can name in 15 seconds.  It is green, hardy, and distinct!  All of my kids eat it and 1/2 of them are happy about it.  Liliana had 3 bowls.  Yup- its that good! Want a closer look at all that green goodness... 

The rest of the week was totally downhill after that.  

Wednesday:  Take and Bake Pizza from Sam's.  Probably won't be buying this again.  

Thursday:  Smoked Chicken, Green Beans, and Rice and 'mater Gravy

Friday and Saturday:  Lee and the kids were on their own.  I was with a super group of ladies from my church at a women's retreat.  Praise God for good friends, good times, and a great husband!  

And because I have a super cool friend named Tara who said I could spread the love and share her recipe...  Here is it:

Ugly Soup 

(Peruvian Spinach Soup)

8 ounces spinach

6 cups vegetable broth

36 sprigs fresh cilantro

2 tbsp oil

1 med onion

2 med potatoes, peeled & diced

2 cloves garlic, minced

10 ounce pkg frozen baby lima beans, thawed

2 tsp cumin

Tsp salt

½ tsp pepper

1/3 cup quinoa (or millet, or couscous)

6 ounces feta

In a blender, combine half of spinach with half of the broth and the cilantro.  Blend smooth.

In a large soup pot, heat oil over med-high heat.  Cook onion until golden.  Add potatoes, garlic.  Cook, stirring until well coated, 1-2 min.  Add the remaining broth, the blended puree, lima beans, and seasonings.  Cover and cook until the potatoes and limas are tender, 15 minutes. Add quinoa and remaining spinach, cooking 12-15 min.  Serve with feta cheese crumbled on top!