Ooh, I’ve been a bad blogger – not giving you a peek in my cart. Well, here it is – what I ate this week. Lately I’ve been busy during the week, so I’ve been cooking big meals on the weekends and eating quick dinners and leftovers during the week. But this weekend I arrived home hungry and tired on Saturday after a workshop so I ordered takeout at a favourite place in my neighbourhood – Jolly’s Indian.

Monday: Salmon risotto with green peas, mushrooms, and goat cheese

I made this risotto on Sunday and ate leftovers tonight. This risotto sounded much better than it actually tasted. It included many ingredients that I love – salmon, goat cheese, risotto. But I now realize that while these ingredients all taste great on their own – they don’t go together. But I made a big batch so I’ll eat it.

Tuesday: Grilled cheese sandwich with salad

I grabbed dinner sitting beside the fire at the beautiful JJ Bean at the Park & Tilford mall in North Van.

Wednesday: Steak sandwich with carrot sticks and an orange

Being only an occasional meat eater, I find steaks to be huge. The one grass-fed surloin that I bought on the weekend has fed me now for four meals – two as entree steaks and two steak sandwiches.  Tonight I paired the sandwich with carrot sticks and an orange. It was a simple, tasty, quick dinner.

Thursday: Mini meatloaf muffins with mashed potato, turnip and carrots

This was a dinner made from leftovers from a couple of previous meals. I defrosted the mini meatloaf muffins, a recipe that I shared previously (here). I paired it with the side-dish that I had made to go with the surloin on the weekend – carrots, turnip and potato all boiled and mashed together.

Friday: Spicy chickpeas with toast, carrot sticks and an orange

I defrosted the spicy chickpeas which I made a few weeks ago. they were fantastic with a couple of slices of toasted rye bread, crispy carrot sticks and an orange. Oh, and of course, I had some yogurt on the side to cool down my mouth after the spicy chickpeas.

Saturday: Palak Paneer

Takeout from one of my go-to spots: Jolly’s Indian Bistro

Sunday: Pasta with a tomato sauce with mushrooms, kale, broccolini and beans

I often make a pasta when I have a hodgepodge of vegetables in the crisper that are about to go bad. This was a basic but tasty combination. 

Happy New Year! I hope that you had a good holiday. I sure did. And now it seems like the holidays were a long time ago. 

This week I enjoyed a number of winter dishes, including those with root veggies and dark leafy greens. And, one of my all-time favourite dishes – my Mum’s chili. By the way, I’ve shared her chili recipe as a Recipe of the Week. Check it out here. 

Monday: Chickpea roti roll and mango lassi

I grabbed a quick dinner before an evening meeting. Planet Veg on Cornwall St has been a go-to spot for me for a dozen years now. As a semi-vegetarian, I really enjoy that their entire menu is vegetarian.

Tuesday: Chili and brown rice

This is the best chili recipe that I’ve ever had. But I fully admit that I’m biased because it’s my Mom’s recipe – I grew up eating it! I made this batch of chili on Sunday and tonight I just heated it up and served it over some brown rice.

Wednesday: Scrambled eggs with toast and an apple

I’m feeling yucky with a head cold. Breakfast for dinner is what I’m craving and it’s all that I have the energy to make myself.

Thursday: Swiss chard, savoy cabbage and almond stir-fry on brown rice

I used up the last of Tuesday’s brown rice by topping it with a super-fast stir-fry with Swiss chard, savoy cabbage and almonds with teriyaki and soy sauce. I buy the lower-sodium sauces and I don’t notice any taste difference.

Friday: Sushi

I joined friends visiting from Paris. They’re Vancouverites who have been living in Paris for the last few years. So, what do they want to eat while they’re in town? Sushi, of course! 

Saturday: Rutabega, parsnip and potato gratin with veggie dogs

I love making gratins. Sweet root veggies topped with bubbling cheese is just such a great, warming dish on a cold winter night. With a Cuisinart, it’s super easy to make one. The most difficult part is waiting the hour until it’s cooked while you’re smelling the delicious aroma! And because gratins contain both veggies and potatoes, you have your starch and veg all in one dish.

To make a gratin simply grease a ceramic or glass baking dish. Slice the root veggies, slice some onions (or another member of the Allium family – like leeks) and grate some cheese. Alternate layers of root veggies, onion, and cheese, making sure to top it all off with a layer of cheese. In two layers sprinkle a very small amount of nutmeg. Pour milk into the corner of the dish until you see that the milk comes up about 3/4 of the way up the edge. Top the dish with a lid or tinfoil. Bake at 425 degrees for about 1 hour. 

Sunday: Root veg gratin and veggie dogs

I made a quick dinner of veggies dogs matched with yesterday’s leftover gratin. 

This week I’ve been dogged by a cold that I just can’t shake. It’s affected both my appetite and my desire to cook. 

Folks, this will be my last post until 2012. See you again in the new year!

ENJOY,

Kristen

Monday: Squash & Ginger Soup with Toast

This is my “chicken soup” – as in what I crave when I’m sick. It’s hot and comforting and the ginger is so clear that I can actually taste it with my cold-numbed taste-buds. The recipe is here.

Tuesday: Coconut Curry with Brown Rice

 In addition to my squash and ginger soup, I also love spicy food when I’m sick with a cold. I love how the heat cuts through the fog that is a head-cold. Tonight I made a coconut curry with red curry paste and included cannellini beans, kale, and both frozen & fresh broccoli. Served over brown rice it was a satisfying dish.

Wednesday: Crackers with Apple & Cheese Followed by a Blueberry Yogurt Smoothie

Tonight I chose to go to a dinner-time yoga class. So, I opted to have two substantial snacks instead of a real dinner. Before class I had the classic snack of crackers, apples and cheese. Afterwards I enjoyed a smoothie made with milk, plain yogurt, frozen blueberries and a dash of vanilla extract.

Thursday: Coconut Curry with Brown Rice

Tuesday’s leftovers. I actually think that coconut curry tastes better as leftovers – the flavours blend so nicely with the extra time.

Friday: Tuna Melt with Carrot Sticks

Okay, so sometimes dinner when you’re solo is kinda lame. As I said in the intro to this week’s posting, my cold had zapped me of my desire to cook. At least my tuna melt was above average because it was made with locally caught albacore tune and it was on a base of Wildfire bread (the best bread ever). 

Saturday: Baked Eggplant Stuffed with Quinoa Served with Roasted Beet, Fennel Salad & Blue Cheese Salad, and Cream of Broccoli Soup

Friends invited me to a fantastic dinner. It was an amazing meal that started with a cheese tray, then a first course of cream of broccoli soup. The main dish was a roasted eggplant stuffed with quinoa served with a salad with roasted beets, fennel and blue cheese. This is a super tasty, winter salad combination. For dessert we had home-made brownies with candy-cane ice cream. I enjoyed it all with two glasses of red wine. Fabulous – thank you!

Sunday: Toast and 3 Clementines

Yup, my cold was back today with a vengeance. Ugh. At least I had bought clementines (which I prefer to mandarin oranges, but which are much more difficult to find).  

Monday: Kale, Cabbage and Farro Soup with Calamari

I reheated frozen leftovers before heading to an evening meeting. Afterwards I  joined friends for a late-night bite. I had the calamari. Let’s just say that I’ve had better.

Tuesday: Kale, Cabbage and Farro Soup, Turnips, Meatloaf Muffins, and Super Easy Beet Salad

It’s fridge clean-out night. I secretly love these nights. While it may seem like a strange variety of food. I love buffets or tapas style eating because I get bored of flavours very quickly. You’ll find the recipes for the meatloaf muffins, tasty turnips, and super easy beet salad all on my Recipes of the Week.   

Wednesday: Mini Samosas, Seared Tuna Bites, Calamari and Tuna Sliders

It was a beautiful clear night to head downtown with a friend to see the Woodwards Windows and gingerbread house display.  We enjoyed some cocktails and bites too. First we stopped into the lounge at the Fairmont Pacific Rim to enjoy the mini samosas, tuna bites and a martini while nestled by the fire.  We ended the evening at Yew Bar at the Four Seasons for their tuna sliders, calamari, and a night-cap. Now this is what calamari should taste like!

Thursday: Mussels with Bread and Quinoa Salad

I gathered with friends at (the alway fantastic) Burgoo and opted for one of my favourites – mussels. I chose Burgoo’s mussels in white wine cream sauce and I added their grains & greens salad. Yummy.  

Friday: Tuna Casserole

I was at my parents’ house for a pre-Christmas visit with family & friends. My Mum makes a mean tuna casserole.

Saturday: Tuna Casserole

Yup, it’s that good that I ate my Mum’s tuna casserole leftovers for dinner.

Sunday: Cheese, Crackers, Watermelon, OJ and a Cupcake

Anyone who rides the BC Ferries will recognize that I ate dinner by grazing the food selection in the business lounge on the ferry.  I call this room the “sanity lounge” because it kept me sane while I commuted weekly between Vancouver & Victoria for two years. 

This week I relied on leftovers and quick favourites through the week. Then I enjoyed cooking on the weekend. On dark, cold evenings I love being in the kitchen cooking warn, hearty dishes.

Monday: Apple and Banana Curry with Farro

I ate this strange dish that I prepared last night as an early dinner tonight. The jury is still out regarding whether or not I like it. After my evening meeting, I joined friends for a late bite – I had a veggie quesadilla.

Tuesday:  Apple and Banana Curry with Farro

Yes, this dish again. What I’ve finally decided is that I don’t care for it. I will eat the remaining servings that I have in the freezer, but I won’t make it again.

Wednesday: Cheese-Stuffed Pasta with Pesto and Broccoli

I always stock up on the frozen, stuffed pasta when I’m at Bosa Foods. Tonight I combined their whole wheat, cheese-stuffed pasta with pesto. For a serving of vegetables, I added the frozen broccoli to the boiling pasta in the last minute or so before the pasta was cooked.  

Thursday: Winter Vegetable Soup with Beer

Re-heated frozen leftovers made a quick dinner before a tough evening workout. Post-workout I enjoyed a smoothie made with milk, plain yogurt, frozen blueberries, and a splash of vanilla extract. 

Friday: Halibut with Baked Squash and Roasted Potatoes and Sunchokes

I enjoyed my halibut last week so much that I made it again tonight. However, tonight I combined it with baked squash. And, the roasted veg were potatoes and sunchokes. I love sunchokes’ unique flavour. They taste amazing roasted and dipped in mayo. 

Saturday: Kale, Cabbage and Farro Soup followed by Carrot Bread

I was totally craving this rich, hearty soup. It’s no surprize that I love it – it includes two of my favourite ingredients – farro and anchovies! The recipe is from Food & Wine Magazine. But, I change the recipe slightly by omitting the pancetta and doubling the amount of greens (in tonight’s case I doubled the savoy cabbage). This makes the dish more of a stew than a soup. 

I also tried a new recipe – carrot bread. I’m planning to cook for 20 – 25 people soon and I wanted to see if the recipe worked if I doubled it and made it in a lasagne pan. The result was successful, but when I do make it for the large group, I’ll use less sugar and more carrot – it was a touch dry and sweet and not quite carroty enough.  

Sunday: Meatloaf Muffins and Tasty Turnips

The Meatloaf Muffins are a fun way to make this classic dish. And, they are super handy for single folk like me because they freeze well. They’re from Dietitians of Canada’s Cook Great Food.

The tasty turnip recipe I’ve used for years. I’ve never had anyone not like it. And, a number of times people have asked me what it is (because they thought they hated turnips). But really, you can’t go wrong with butter and shallots! The recipe is this week’s Recipe of the Week. 

This week I really took advantage of some big batch cooking to provide me with quick healthy meals on busy nights. I had a few of my favourite things. And, I tried a new recipe that had a very different taste. I still don’t know whether or not I liked the dish.

Monday: Winter Vegetable Soup with Beer

I enjoyed Sunday night’s leftovers before heading to an early evening meeting.

Tuesday: Anchovy Carbonara with Raw Veggies

I make this dish when I’m craving something salty. It’s a super yummy dish from Food & Wine Magazine that includes one of my favourite foods: anchovies! I know that it’s a strange food to love, but I do love anchovies. They give a salty richness to dishes. And, because I very rarely eat meat, I used them in dishes that would call for bacon or another type of cured pork. Yes, they are super salty – so they are a “sometimes” and not an “every day ” food. But they are also super-high in healthy omega-3 fats. Mmm, I’m craving this dish now, just writing about it!

Wednesday: Salmon Pesto Pasta with Geen Beans

This is a super-fast meal on a busy night. To make it, fill a pot with water and get it on the heat. While waiting for the water to boil, open and drain a small can of salmon. Add frozen green beans to the water with the noodles in the last minute before the noodles are cooked. Drain, mix in the pesto and salmon and serve. Tonight I used green beans that I blanched & froze this summer. I also made a big batch of this pasta so that I can simply re-heat it for dinner tomorrow & Friday.

Thursday: Salmon Pesto Pasta with Green Beans 

Yup, last night’s leftovers.

Friday: Salmon Pesto Pasta with Green Beans

You guessed it, last Wednesday’s leftovers. 

Saturday: Halibut with Roasted Root Vegetables

Halibut is my favourite fish. Period. I was having a craving for fish and chips so I satisfied my craving with this healthier combination. I roasted a variety of root veg that were starting to look a little sad in the bottom of my crisper, namely potatoes, beets and parsnips. I simply diced them, tossed with olive oil, sprinkled with salt, fresh cracked pepper and rosemary and baked at 375 degrees for 45min – 1 hour. When the root veg were almost done I heated some olive oil in a pan, placed the halibut in the pan skin-side down, gave it a squeeze of lemon and covered. I cooked it for about 10 minutes, flipping once. While the halibut cooked, I made my quick version of tartar sauce – I simply placed some capers in some mayo (yes, that’s it). It’s perfect for dipping the root veg and topping on the halibut.

Sunday: Apple and Banana Curry with Farro

I’ve wondered about this recipe for years now. It’s from Dietitians of Canada’s Cook Great Food. Tonight I let my curiosity motivate me into trying it. While it originally called for chicken, I substituted 2 cans of cannellini beans (and didn’t pre-cook them). It was an unusual combination of sweet and spicy. I can’t decide if I like the dish – it’s so unusual that I just can’t decide. I knew that I’d need an earthy grain to pair with the curry so I chose farro. I absolutely LOVE farro. It has the best chewiness of any grain.  

Looking back at this week I’m realizing how many quick, short-cut meals I ate. Hmmm, thankfully I eat healthfully throughout the day.

Monday – Winter Vegetable and Bean Soup 

 I made a big batch of this on Sunday (from the Rebar cookbook) and enjoyed it for lunch or dinner throughout the week.

Tuesday – Cheese, Crackers with an Apple and a Blueberry Yogurt Smoothie

Tonight I did a big workout in the early evening. So, instead of a main-meal, I had 2 big snacks that together could be called “dinner”. Before my workout I had the classic trio: apple slices, crackers & cheese. I don’t know why these 3 go so well together, but go together they do. After my workout I wasn’t hungry, but I knew that I needed to eat. So I made a smoothie with milk, yogurt, frozen blueberries and hemp hearts. 

Wednesday – Asiago Stuffed Pasta with Frozen Peas and Pesto

I love Bosa Foods. Several times a year I visit and stock up my pantry, fridge and freezer with Italian staples. They come in handy for nights like tonight. I simply boiled water and threw in the pasta. When the pasta was almost ready, I added the peas to the water, waited a couple of minutes, drained, mixed in the pesto and voila – dinner! 

Thursday – Mac & Cheese with Roasted Veg

Tonight I had my Picky Preschooler workshop at False Creek Community Centre on Granville Island. I arrived early to do some Christmas shopping beforehand. And, I ate dinner at the Agro Cafe. The Mac & cheese was tasty, but I think that I counted 5 pieces of carrot in the dish. Not quite the “mac & cheese with roasted veg” they advertise it to be. So I had a big pomegranate when I got home later in order to up my veg & fruit servings for the day. 

Friday – Fettuccini with Shrimp in a White Wine Cream Sauce with Salad

I’m in Victoria on a cold night and I’m craving the warmth of Pagliacci’s – a Victoria landmark known as “Pag’s” amongst locals. They have to have one of the best side-salads ever. It includes chickpeas, grated carrot, an olive, and the best yogurt-dill dressing (always served on the side). Perfection. 

Saturday – Squash Stuffed Ravioli with Tomato Sauce

As a last-minute dinner guest at my folks’ place, I’m thankful for my Mum putting this dinner together. 

Sunday – Winter Vegetable and Bean Soup

 Yup – defrosted leftovers from last Sunday’s big batch.

I must admit that November is one of my least favourite months here in Vancouver. There’s few hours of daylight. And even during those hours of daylight, on many days you can barely tell that it’s daytime because the sky is so dark with rain. Yuck! It’s weather like this that drives me inside to the warmth of the kitchen. I love making hearty dishes with whole grains that take lots of cooking time. Filling my place with the smell and warmth of slow-cooking stews and soups is a perfect foil to that wet, cold miserable weather outside.

Monday: No-Stir Barley Risotto and Calamari

Before my evening plans I ate an early dinner of leftover barley risotto (recipe here). Afterwards, I gathered with friends over a beverage and I enjoyed a plate of calamari.

Tuesday: Scrambled Eggs with Brown Rice and Salsa

I love using up leftover rice by making a scramble. Simply combine whisked eggs with the rice and some salsa in a frypan. Cook, stirring often, until the eggs are cooked. I like this so much that I make extra brown rice so that I can have leftovers to make this dish. Tonight I paired it with a pomegranate for dessert.

Wednesday: Veggie Ground Round Sloppy Joe with Cabbage and Corn

The kid inside of me still loves sloppy joes. I often make them with leftover ground beef, bison, or in tonight’s case, soy-based veggie ground round. By adding veggies like cabbage and corn niblets, you get a 3-food group meal in 1 dish.

Thursday: Naam Dragon Bowl

The Naam is a landmark here in Vancouver. And the namesake Dragon Bowl is one of the classics on their menu. Every element of this dish is perfectly done: from the toothsomeness of the brown rice, to the rich peanutty-ness of the sauce, to the firmness of the tofu. I hope that they never take this off the menu!

Friday: Barley Risotto with Tuna

Okay, so being single, some nights I eat really weird combinations. Tonight was one of those nights.  I defrosted some barley risotto. It was a different recipe from last week. This one had carrots, artichokes and celeriac. For some protein, I simply opened a can of tuna. Not exactly gourmet. But it satisfied me.

Saturday: Roasted Garlic and Asiago stuffed pasta with Green Beans in Pesto

Today I went to one of my favourite stores: Bosa Foods. I go a few times a year to stock up on all my Italian ingredients. So dinner of course was made up of Italian favourites – their frozen stuffed pasta paired with their pesto sauce. During the last couple of minutes of the pasta cooking, I added my blanched-and-frozen green beans into the boiling water. Drain and mix with pesto and dinner is served (while only dirtying 1 pot).

Sunday: Chunky Winter Vegetable Soup with White Kidney Beans

I tried a new recipe tonight from the Rebar Cookbook (the Rebar is a landmark in Victoria). It was unique. I’ve never tasted a vegetables soup like this one – there’s dark beer in the broth. But being a dark beer fan, I just had to try this recipe. And yes, I do like it. The sweetness of the turnips pairs really well with the dark beer.

Monday: Cliff Bar and an Apple

I know, it’s a sad excuse for a dinner. But I didn’t leave enough time to put on my costume and make dinner before my evening plans. So I opted to put on my costume and grab a Cliff bar and apple (Hallowe’en only comes once a year after all).

Tuesday: Bean and Barley Soup with Veggie Wontons

Tonight was one of many that I took advantage of the big batch cooking (this time cooked on Sunday). I also ate some vegetarian wontons – purchased because I went to the grocery store hungry. It’s amazing what’ll jump in your cart when you grocery shop hungry!

Wednesday: Bean and Barley Soup. With Apple Slices an Celery Sticks.

There’s something about a big bowl of soup that takes me back to being a kid. So tonight I paired the soup with some of my childhood favs – celery sticks and apple slices.

Thursday:  Light Refreshments

Tonight I was hosting an event and was there over dinnertime to set-up. So “dinner” was me eating from the table of “light refreshments” – i.e. cheese and crackers, hummous, veggies with dip, and brownies. In other words, the typical spread at a dietitian event!

Friday: Farro, Cabbage and Kale Soup

I pulled this hearty soup out of the freezer. Whenever I make a big batch recipe I put some of the leftovers in the fridge and some, in single or double servings, in the freezer. In the morning, knowing that I wouldn’t have much time for cooking that evening, I pulled the soup out of the freezer and popped it into the fridge. Voila – dinner!

Saturday: Cajun Skillet Beans Served with Brown Rice

I don’t know about you, but while I have shelves full of cookbooks, I turn again and again to the same few. My 1994 edition of The Moosewood Restaurant Cooks at Home is one of those that I turn to often. Especially for bean dishes. Tonight I made a new one: Cajun Skillet Beans. I liked it. But I must admit, I didn’t like it as much as some of their other recipes.

Sunday: No-Stir Barley Risotto Served with Cajun Skillet Beans

I’m a huge fan of pot barley. I love it’s toothsome chewiness. And, did you know that more than likely, that barley that you see in the store is grown right here on Canada’s prairies? I also love risotto so when I saw November’s e-newsletter from the Heart & Stroke Foundation with “No-Stir Barley Risotto” I just had to try it. It was a tasty dish, but wouldn’t call it “risotto”. It just didn’t have the same creaminess as “risotto”. I’ll definitely make it again, but I won’t call it “risotto”.  Check out the recipe on my Recipe of the Week page here (on the “Sides” page). Check out the Heart & Stroke Foundations’ other recipes here. 

Yes, A Peek in My Cart is back! And, aren’t we looking good with a new facelift. Like all renos that I’ve ever seen, the last few details take the longest to finish. For example, an RSS button is coming. 

But without further ado, here is a peek at what this busy, food-loving dietitian ate for dinner this week.

Monday: Egg and Squash Soft Tacos 

It sounds a little strange, and looked very monotone, but this was a tasty fridge-clearout meal. I combined some leftover cooked squash with scrambled eggs and salsa and piled it onto some corn soft tacos.

Tuesday: Salmon Pesto Pasta with Broccoli  

This was very much a “I need to go grocery shopping” dinner. Thank goodness for canned salmon and frozen broccoli. Another thing that I love is that this is a 1-pot meal. I simply add the broccoli to the boiling pasta for the last few minutes of cooking. Drain the water, then add the canned salmon and pesto. Top with a grating of parmesan cheese and dinner is ready.

Wednesday: Roasted Vegetable and Cheese Panini 

Dinner tonight was at a coffee shop around the corner from a client.

Thursday: Refried Bean Soft Tacos with Cabbage

I love refried beans! Tonight I sauteed some hot peppers (frozen from our garden last year) and mushrooms. When the mushrooms are almost cooked, I mix in the refried beans and a splash of lime juice. When the beans are heated through I spoon the mixture onto the last of the soft corn tacos that I had in the fridge. Topped with a dollop of plain yogurt, salsa and shredded purple cabbage it’s a colourful, tasty dinner.  

The cabbage technique I learned from a fantastic cook who came to Canada from El Salvador. Simply shred some cabbage (I use my Cuisinart). Drizzle on some white wine vinegar and lime juice. Add a sprinkling of salt. With your hands, work the vinegar & salt into the cabbage. This will make the cabbage the perfect balance between crunchy and soft. 

Friday: Vegetable Pasta with Salad

I ate dinner out at a Hallowe’en party.

Saturday: Salmon with Roasted Vegetables 

I’m in the mood to cook up a storm. I picked up a fillet of salmon this afternoon for this go-to dish. While it’s in the oven, I throw in some beets for Super Easy Beet Salad (See this week’s Recipe of the Week). 

Salmon with Roasted Vegetables

From: Cook Great Food, Dietitians of Canada

I recommend making extra veggies; that way you’ll have leftover roasted veggies for lunch or dinner the next day. If you make extra veggies add a bit more olive oil and up the thyme to 2 teaspoons. I’m a bit lazy, chopping my veggies in bigger pieces, so I roast my veg for about 25 minutes before adding the salmon.  

Serves: 2

1 tbsp olive oil

2 tsp minced garlic

1.5 tsp dried thyme

1 cup diced, peeled sweet potato/ yam

1 cup diced zucchini or red bell pepper

1 cup diced parsnip or potato

2 tbsp lemon juice

¼ tsp black pepper

Salmon fillet – enough for 2 people (250 – 375g)

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a small bowl, stir together olive oil, garlic and 1 tsp of the thyme. Place sweet potatoes, zucchini and parsnips in a baking dish. Sprinkle with oil mixture and toss to coat. Spread out veggies in a single layer and roast in oven for 15 minutes. 
3. In the bowl used for the oil mixture, combine remaining thyme, lemon juice and pepper. Brush mixture over salmon.
4. Remove veggies from oven and stir. Place salmon, skin side down, on top of the veggies. Bake for 10 – 15 min or until fish flakes easily with a fork. 

But tonight I didn’t stop the cooking there. I also made up a batch of mixed bean and barley soup (see recipe on Sunday – below) to eat throughout the week (and freeze for the future). 

Sunday: Mixed Bean and Barley Soup

This soup just screams rainy day comfort. It’s also super inexpensive. I buy bean mix from the bulk food section. I like the plain mixed beans instead of the soup mix because I don’t like the tast of the dehydrated vegetable flakes that are usually in the soup mix.

To make the soup, take a big, heavy-bottomed pot, add some olive oil, and throw in some chopped leek, carrot and celery. Tonight I also had cabbage and parsnips in the fridge so I used these too. Saute until the veggies start to soften. Add stock and water, the mixed beans, pot barley, and some herbs (tonight I used bay leaves, savoury and some dried kelp instead of salt). Bring to a boil over high heat, then reduce the heat and simmer for at least an hour. Stir occasionally, scraping the bottom of the pot to make sure nothing sticks & burns. Test a few beans to make sure they’re cooked.   Then enjoy! (I enjoy by adding a dash of hot sauce).