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Menu Monday: A Frugal Healthy Halal Plan

November 2, 2010

After a  very busy month of volunteering, fundraising, working and learning I am so glad that Halloween which was my last event on the calendar for a wee bit has come and gone. It is time for this mom to get back into her kitchen, but now I am not alone in my kitchen duties. My dear daughter Rachel is loving cooking meals. Yes, my 12 year old loves to create and this includes food. So from here on end at least twice a week Rachel will be cooking meals. So 2 of the meals each week will be things a tween can make. She also is taking a cooking class on Sundays ( her choice) so some of the recpies may come from there.

Two weeks ago I was selected to go to She is Connnected, a great conference here in Toronto that brought together woman bloggers and brands. Two of the brands that get used a lot in my kitchen Dempsters and Kraft Foods where well represented. They even gave us new product to try. So this week 3 of my lunches for work are sanwiches using the rye bread..and I must tell you I am loving this new addition to thier line.

So what is cooking this week:

M onday: tonight Rachel cooked we had spaghetti with meat sauce and brocolli. This is a staple meal that Rachel already has been cooking for about a yer.

Tuesday: we are using the Sizzling Salad we recieved from Kraft Foods to try out the Greek Chicken Salad.

Wednesday: breakfast for dinner( we do this once a week and this week we are doing panackes ).

Thursday: Thai Pumpkin Soup..Yummy Recipe! and rolls

Thai Pumpkin Soup

2 tablespoons vegetable oil
1 onion, finely chopped
1 tablespoon brown sugar
2 cloves garlic, crushed
1 small pumpkin, skinned and chopped into 1-inch chunks
2 1/4 cups water
1 2/3 cups canned coconut cream
1 tablespoon hot sweet Thai chili sauce
1 tablespoon lemon grass, finely chopped ( I use a wee bit of lemon juice instead)
1 tablespoon fish sauce
freshly ground pepper
1/4 cup fresh cilantro
chopped cilantro leaves, for garnish

In a large pot, heat oil and gently cook onion with brown sugar and
garlic over low heat until softened (8-10 minutes).
Add chopped pumpkin, water, coconut cream, chili, lemongrass or rind
and fish sauce.
Season with freshly ground pepper.
Simmer for about 25 minutes until tender.
Remove and puree until smooth.
Just before serving, adjust seasoning to taste.
Mix in chopped coriander.
Ladle soup into bowls and garnish with a fresh coriander leaf.

Friday- Rachel is back in the kitchen and see is making Chili .

Saturday- is Cheese Pizza and salad.

Sunday- Sweet Potato Burriotos

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