Has anyone purchased anything new for your kitchen or new cookware lately? Any new fall cooking routines or favorite meals?  I didn’t get a chance to update the blog with my menu from last week.  It was busy with Canadian Thanksgiving, and then getting back into the routine of the week.  However I will mention our dinner on Friday this past week.  We had one of my favourite, soul warming soups.  If you love butternut squash this one is for you.  And it’s so simple!  Husband even got it ready for me, and did the chopping and step 1 of the recipe while I was stuck at an appointment.  Make a point to try this one this fall!

Roasted Chicken and Butternut Squash Soup with crusty bread, yum yum yum!

And here’s what we’ll be eating for supper this week:

SundayChicken and Tomato No-Boil Pasta Bake from http://www.thekitchn.com.  This meal takes a bit of time, and that’s why it’s perfect for a Sunday.  However it’s worth it since you will end up with leftovers for the week!    To prepare the cooked chicken, I poached chicken breasts in dried herb seasoned water.   I also used whole wheat rigatoni, and 1% milk and both worked out well!   Serve with a baby spinach salad.

Monday – Leftovers from Sunday night

Tuesday – Baked salmon, crispy chickpea salad (recipe below), pumpenickel bread.  I make a lot of mixed dishes, but felt like focusing on unique side dishes this week.  So the protein can be cooked as you traditionally would, and then the main interest of the dish will come from the side!

Crispy chickpea salad (source: Nutrition Action newsletter Oct 2011)

Toss 2 chopped red bell peppers and 1 drained 398mL can of chickpeas with 2 tbsp of extra virgin olive oil.  Roast at 425F for 20 minutes.  Allow to cool slightly, then toss with 4 cups of arugula or baby spinach and 1 tbp of balsamic vinegar.  Season with salt and pepper.

Wednesday – Another dish with a featured side!  Quinoa is a wonderful gluten-free, iron and protein rich complex carbohydrate.  Baked seasoned chicken, and Edamame, Quinoa and Shiitake Mushroom Salad from Cooking Light

ThursdayMushroom and black bean tortilla casserole from Everyday Food.  This is one of my favorite vegetarian entrees for fall/winter.  The mushrooms add such a nice flavour.  Make sure to use corn tortillas if you can find them – the taste is worth it!!  And I promise – you won’t miss the meat!

Friday – It’s ‘dinner for one’ tonight, so I will be making something a bit less labour intensive.   Tonight’s meal will be pressed ham and pear sandwiches with salad on the side.  I will be using in-season Ontario Bartlett pears, yum!

Happy Cooking!