Happy Friday!!! The weekend feels bittersweet this week. School vacation week, mainly the extra time with my kiddos has just been so much fun! I’ll miss the little guys next week when we are all back at school. We had such a relaxing week visiting museums, enjoying yummy lunches in cafes, and baking lots of treats in the kitchen.
This week’s meal plan has some really nice vegetarian options from Cookie and Kate as well as a super yummy dessert recipe, Chocolate Ice Cream Profiteroles. The recipe in the post comes from the New York Times but I got the idea to make profiteroles from Tasting Paris written by Clotilde Dusoulier. This is a new (and beautiful) cookbook just published by the writer of Chocolate and Zucchini. Profiteroles may be Britt’s favorite dessert so I had to give this recipe a try. I hope you have a wonderful weekend and that this post provides you with some fun ideas for your own weekend cooking and baking.
LUNCH AND BREAKFAST PREP FOR THE WEEK:
The recipe for Thai Red Curry with Vegetables from Cookie and Kate is literally one of our favorite week night dinners. It’s easy to make. The flavors are just phenomenal, and the dish packs a little bit of warmth which really makes you feel full and cozy after a long day of work. I like to double this recipe. We rarely have enough leftover for lunch the following day if I only make a single batch. This Thai Green Curry is filled with spring vegetables and will hopefully be another curry recipe that we can add into our weeknight dinner rotation. I’ll definitely be doubling the recipe so that we have lunch for next week!
This casserole is really simple to pull together on a weeknight and makes quite a bit so you will have some for lunch for the week. This casserole is cheesy, the roasted broccoli has a bit of crunch and a ton of flavor, and the garlic bread crumbs are to die for. I skipped the whole wheat bread and used some leftover Classic Pain de Mie from Pardon Your French to make the breadcrumbs.
If you haven’t tried this recipe yet, you really should. This dish is cheesy, and full of maple roasted sweet potatoes. The salsa verde in the sauce adds some spiciness to the dish which I know I really appreciate. You’ll want to serve this with some homemade guacamole and you may even consider a side of rice to go along with the enchiladas. I’m know I’m waiting for things to finally warm up around here. There isn’t a day above 60° in sight, so here’s a nice cozy dinner for this weekend.
I promise you…once you make your own guacamole, you will never want any other guacamole. This is hands down the tastiest guacamole you’ll ever eat, and it’s also super easy to make. This recipe makes a decent amount so you will have leftovers to pack for lunch alongside your enchiladas!
Baking and Stocking the Freezer:
Clotilde from Chocolate and Zucchini loves to make these Madeleines when her sons have friends over for playdates. What interests me most about this recipe is that you can make the batter ahead of time, and make the Madeleines right before your friends come over. You can pull these out of the oven just before your guests arrive and your house will smell chocolatey and yummy. Having batters and doughs prepared ahead of time makes it easy to have fresh and yummy snacks and treats when you need them. There are a few Madeleine recipes on Chocolate and Zucchini. If you aren’t interested in chocolate, check out this Perfect Madeleines recipe or this recipe for Chestnut Honey Madeleines. You’ll need to invest in a Madeleine pan but you really should have one anyway 🙂
I’m not really stocking the freezer with this recipe but we have our monthly cookbook dinner coming up on Saturday night, and we’re making profiteroles for dessert. If you’ve traveled to Paris, or enjoy dining in French restaurants, then you have likely had profiteroles. I recently ordered the book Tasting Paris written by Clotilde Dusoulier who writes Chocolate and Zucchini. The cookbook is beautiful. You could stare at just the photographs for hours. Each recipe is carefully described, the book reads like a story and I just love it. The cover photo is a picture of the profiteroles that I’ll be making for Saturday night. The exact recipe from Tasting Paris isn’t available online, so above is an equally delicious sounding recipe from the New York Times.
The kids will need dessert too…so I’m going to give these Cream Cheese Sugar Cookies from Sally’s Baking Addiction a try. Kids love frosting and sprinkles so this is a win-win as far as I’m concerned. I may change my cookie plan here at the last minute and go with a repeat favorite for this group of kiddos… Cinnamon Roll Cookies also from Sally’s Baking Addiction.
KITCHEN TOOLS AND INGREDIENTS THAT I’LL USE THIS WEEKEND:
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