Productivity

I heard a friend of mine talking the other day about what a productive day she had. I could relate to her feeling and need to check off the "to-do's" and "get things done." Sometimes it seems if your day isn't "productive" then you just aren't living or maybe you're just not successfully living. I wonder how that happened? When did this become such a measure of worth? Unfortunately when I look in the mirror I can't deny that I perpetuate the myth that if you've got it all done - the laundry, the grocery shopping, the house clean, the e-mails cleared, the bills paid that somehow you're a more productive person. My favorite part of the day today was cuddling in my bed with a freshly bathed Max reading a book. Probably not the definition of productive...there was laundry to be done. I know it's a late New Year's resolution, but mine is to be less productive this year.

This week's seasonal ingredients are lettuce, napa cabbage, basil or arugula, butternut squash, spinach or mixed greens, radishes, broccoli, pink lady apples, tangerines, avocado, guavas, and oro blanco grapefruit.

I read one of my favorite blogs today; Sprouted Kitchen. I was surprised at the synchronicity in our thinking today and thrilled to see a recipe using some of this weeks ingredients. I'll be making this Black Bean and Butternut Soup for our Sunday dinner. A great way to end the weekend and something healthy to eat for lunch throughout the week.

Uses; Butternut Squash, Cabbage and Avocado

Monday    I'm calling this the everyone-has-a-cough-in-my-house dinner...
Homemade chicken noodle soup
Fresh squeezed orange juice
Biscuits

Chicken Noodle Soup
I made my own stock but you can use prepared stock if you prefer.

1 (3 1/2-pound) whole chicken or 4 boneless chicken thighs and/or breasts

3 quart(s) water or 1/2 chicken broth

6 carrots, peeled

4 stalk(s) celery, ends trimmed

3 medium onions, peeled

1 clove(s) garlic, crushed

10 sprig(s) parsley

2 sprig(s) thyme

2 bay leaf

2 tablespoon(s) unsalted butter

1 teaspoon(s) salt

1 teaspoon(s) fresh-ground pepper

3 cup(s) (5 ounces) medium egg noodles or fresh pasta

Make the stock: Place the chicken and chicken broth/water in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, bowl or stockpot. Discard the vegetables.
Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, and onions into 1/4-inch-thick pieces and set aside. Shred the chicken into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles or pasta and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.

Tuesday
Baked Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce *kids loved this

Baked Pasta and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce
Recipe from Martha Stewart Living

Ingredients
1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (about 3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped (or sub about 1/2-3/4 cup diced onion)
Kosher salt and fresh cracked black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon ground nutmeg (I did just under that, between 1/8-1/4)
6 ounces Pecorino cheese, grated (about 2 cups- could sub fresh grated Parmesan)
1/2 pound medium multi grain pasta shells or bow ties
1/4 pound sliced smoked ham, chopped (about 1 cups)
1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)
optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Instructions
Heat oil in a medium saucepan over medium heat.  Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally.  Sprinkle with flour; stir to coat well.

Gradually stir in milk; bring to a boil.  Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.  Let cool for 5 minutes.  Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.

Preheat oven to 400 degrees.  Meanwhile, bring a large pot of water to a boil.  Cook pasta until slightly tender but not fully cooked, about 5 minutes.  (Note:  If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining)  Drain well; return to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.  Transfer to an ovenproof 3 1/2 quart baking dish.  Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.  Heat broiler, and broil until golden brown on top, 1-2 minutes.  Divide among dishes, top with breadcrumbs (if using), and serve immediately.

Uses; Broccoli

Wednesday

Leftovers

Thursday

Sausage, Mushroom and Spinach Lasagna

Use your fresh spinach here instead!

Uses: Spinach and Basil

Friday

Off or leftovers

Saturday

Spinach Salad and ? depends on how productive I am!

Avocado-Banana Smoothie

Spinach
Chopped hard boiled eggs

Dressing;
Mix together...to taste.
Tablespoon of honey mustard
Tablespoon of red wine vinegar
Tablespoon of honey
Salt Pepper