What we are cooking this week.

I go in and out of cooking phases. Some weeks I get in slumps and we eat out a lot or have lots of salad with grilled chicken and/or taco nights. Lately though, I am really enjoying cooking again. It might be due to the fact that I have a mother's helper a few afternoons a week to help me juggle homework, school pick-ups and dinner time:) The extra set of hands at that time of day, really makes a difference. Anyway, I love when people post their recipes and menus as it inspires me to try new things. So, here is what is on the menu at the House of Peanuts this week:

Pumpkin Soup~ I made a HUGE pot. Dave and I had it for lunch today and I froze the rest in individual servings for lunches for us throughout the fall. I loved it. Dave thought it was okay but he is not a pureed soup lover like I am. The kids cannot eat this because of the dairy and it is a little spicy. But it would make a GREAT dinner (with salad and bread) for adults and you would have leftovers.

Roasted Chicken with sauteed spinach and garlic and mashed red potatoes (the potatoes are adapted from this book which I LOVE and found at Target!).

Beef Stew~ I adapt it slightly to make it gluten-free but it is from the old Better Home and Gardens red plaid cookbook. The recipe in the book is different from the recipe on-line. Simple and delicious, it is a winter staple in our house. I serve it over gluten free noodles. My grandma used to make us beef goulash over wide noodles as a child so I always like stew over buttered noodles. If you want the recipe, I will post it.

Savory Shrimp with Tomatoes and Avocados~we had this tonight. Here is the recipe. (Sorry to post 2 shrimp recipes in a row. We don't eat shrimp that often (about once a month). I just happened to try two new shrimp recipes recently.

Savory Shrimp with Tomatoes and Avocados

2 tablespoons of butter

4 tablespoons of olive oil

5 cloves of garlic, minced

1 and 1/2 pounds shrimp, peeled and devined

1/4 cup white wine (I would increase this slightly next time) Most white wines are Gluten free.

1 cup cherry tomatoes halved (mine were so big, I quartered them)

1 tablespoon fresh basil

1 tablespoon fresh oregano

1 tablespoon fresh Italian flat leaf parsley

coarse salt and ground pepper

1 avocado pitted, peeled and diced

2 cups of rice cooked

Melt the butter in a large saute pan over medium heat; add the olive oil. Saute the garlic for one minute, add the shrimp. Saute the shrimp until pink. Add the wine, tomatoes and herbs, and season with salt and pepper. Remove from heat and gently stir in the avocados. Serve over rice. From Peace Meals. Serves 4 (or our family of 5).

I made this tonight and it was easy and delicious. The herbs were fresh from our garden (which is really just random herbs that Dave planted in our flower beds:) This meal was so quick, easy and healthy too. I put the rice in the rice cooker and when it was just about done, I started the shrimp. I will make this again for an easy weeknight meal. Even Kate LOVED it (especially the shrimp!)

Herbs fresh from our garden.

This was just before I added the avocado. I am awful at photographing food while I am cooking with 3 children underfoot. I get too flustered.