Category Archives: Weekly Meal Roundup

Weekly Meal Roundup

Homemade veggie pizza, butternut squash soup, and sauteed AR Swiss chard.

Pecan meringue cookies

Eddy's late night concoction - Huevos Rancheors made with homegrown eggs, homemade goat cheese & AR tomatoes & peppers

Organic spaghetti with mussels, tomatoes & parsley in white wine sauce

Mixed berry buckle made with AR blueberries & blackberries

When snowed in, I cook. First, I made mixed berry ice cream (more on this next week). Then, I made pecan meringue cookies with the leftover egg whites from my ice cream making. It was my first time to make meringue cookies, and boy, they were easy! Eddy normally hates meringue cookies because he thinks they taste too sugary. Well, he liked my cookies so much that he said, “I think I now have a different view on meringue cookies.”

I used Arkansas pecans and our duck’s egg whites to make the cookies. I uploaded the recipe to the Recipes page, so check it out!

Some of my other snow day concoctions are pictured above. It needs to stop snowing, or I’ll gain so much weight before the spring comes.

What did you do when snowed in? Share by leaving comments!

And now, here is the roundup for this past week.

Sunday

Brunch – at Little Bread Company in Fayetteville

Dinner – at a Mexican restaurant

Monday

Breakfast –organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, mixed berry ice cream made with AR blueberries & blackberries, home roasted coffee

Lunch – homemade veggie pizza made with homemade crust made with WEM flour, homemade goat cheese made with AR goat milk, homemade tomato sauce made with AR tomatoes & homegrown herbs, and AR squash & zucchini, butternut squash soup made with AR butternut squash & milk

Dinner – homemade dhal made with AR tomatoes & peppers, curried chickpeas made with AR tomatoes, peppers & cilantro, saffron rice made with AR basmati rice & milk

Tuesday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade veggie pizza, sautéed AR Swiss chard, butternut squash soup

Dinner – organic spaghetti with mussels, tomatoes & parsley in white wine sauce made with AR tomatoes & parsley

Wednesday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade dhal, curried chickpeas, saffron rice

Dinner – homemade veggie pizza, home brewed beer

Thursday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – organic udon with AR kale

Dinner – at Buffalo Grill

Friday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade dhal, curried chickpeas, saffron rice

Dinner – at Vino’s with friends

Saturday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – from The Station Grocery & Deli

Dinner – homemade Ethiopian red lentils made with AR tomatoes, cold potato salad made with AR potatoes & parsley, homegrown collards, injera, home brewed beer

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Weekly Meal Roundup

We are snowed in! This last snow storm came so sudden that I’m not sure if anyone had the time to rush to the store for bread, milk, and water. I’m sure people rush to the store before a snow storm for good reasons. Eddy and I, however, just head home. We have plenty of food stored in our pantry and deep freeze, so instead of rushing to the store, we cook. Yesterday and today, we cooked everything from Indian to mixed berry buckle to ice cream. I love making lots of food when I have time. That way, I always have something homemade to eat when I’m running from one place to another. Home cooked food tend to be more nutritious than restaurant food, and you know what’s in them. They tend to cost less, which is an added bonus!

What have you been cooking lately? Share by leaving a comment!

And now, here is the roundup for this past week.

Sunday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, mixed berry smoothie made with homemade yogurt & AR blackberries, blueberries  & milk, home roasted coffee

Lunch – homemade egg curry made with homegrown eggs & AR tomatoes, curried chickpeas made with AR tomatoes, peppers & cilantro, dhal made with AR peppers, saffron rice made with AR basmati rice & milk, pecan cookies made with WEM flour, homegrown egg & AR pecans

Dinner – homemade chicken, sausage & shrimp gumbo made with SC shrimp & AR chicken, buffalo sausage, tomatoes, okra, peppers, green onions & parsley, organic AR brown rice, sautéed AR Swiss chard, home brewed beer, homemade tiramisu made with homegrown eggs & homemade mascarpone made with AR milk & heavy cream

Monday

Breakfast – home roasted coffee

Lunch – homemade chicken, sausage & shrimp, organic AR brown rice

Dinner – organic spaghetti with mussels, white wine & AR tomatoes & parsley, butternut squash soup made with AR butternut squash, milk & heavy cream, sautéed AR Swiss chard, tiramisu, home brewed beer

Tuesday

Breakfast – organic WEM oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade chicken, sausage & shrimp, organic AR brown rice

Dinner – homemade egg curry, curried chickpeas, dhal, saffron rice, home brewed beer

Wednesday

Breakfast – organic WEM oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade curried chickpeas, dhal, saffron rice

Dinner – dried squid, home brewed beer

Thursday

Breakfast – organic WEM oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – at Homer’s with friends

Dinner – homemade pork dumplings made with AR pork & cabbage, miso soup, AR rice, home brewed beer

Friday

Breakfast – homemade pancakes made with WEM flour, AR milk & homegrown eggs, topped with AR honey, home roasted coffee

Lunch – organic spaghetti with homemade pesto made with AR basil & garlic, butternut squash soup

Dinner – in Fayetteville

Saturday

Breakfast – at Little Bread Company in Fayetteville

Lunch – at a meeting

Dinner – in Fayetteville

Weekly Meal Roundup

Typical breakfast at the Ueda-Moore household - organic War Eagle Mill oatmeal with War Eagle Mill flaxmeal, organic raisins & Arkansas honey and bee pollen.

Mixed berry smoothie made with Arkansas berries & milk

Kimchee soup made with AR pork, kimchee, green onions & shiitake mushrooms (hidden under the soup)

Organic udon with Japanese curry made with Arkansas beef & potatoes

What a week! It started with my being sick with 101 degree F temperature and ended with a snow storm. I made a fairly quick recovery from my illness, thanks to eating healthy. Nothing like Arkansas berries and their antioxidants to get me back on my feet.

Today, Eddy and I did our Once-a-Month shopping. Our total for the month of February came to be less than $80. That includes two of my medications! Of course, Eddy and I buy from online food clubs every week, but we rarely buy more than $30-worth of food each week.

How do we do it? By cooking from scratch and eating from our pantry and deep freeze. Interested in eating locally on cheap next winter? I recommend investing in a harvest preservation book and an energy efficient deep freeze. I plan to write posts about them in the near future, so stay tuned!

And now, here is the roundup for this past week.

Sunday

Breakfast – homemade mixed berry smoothie made with AR strawberries, blueberries, blackberries & milk, home roasted coffee

Lunch – homemade kimchee soup made with AR pork, green onions, shiitake & kimchee

Dinner – homemade chicken, sausage & shrimp gumbo made with SC shrimp (Christmas present from Eddy’s parents who live in SC) & AR chicken, buffalo sausage, tomatoes, okra, peppers, green onions & parsley, organic AR brown rice

Monday

Breakfast  – too sick to eat 😦

Lunch – organic udon with Japanese curry made with AR beef & potatoes

Dinner – homemade chicken, sausage & shrimp gumbo, organic AR brown rice

Tuesday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade chicken, sausage & shrimp gumbo, organic AR rice

Dinner – organic udon with leftover kimchee soup

Wednesday

Breakfast – organic WEM oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade chicken, sausage & shrimp gumbo, organic AR rice

Dinner – homemade veggie pizza made with AR squash, zucchini & peppers, homemade crust made with WEM flour, homemade tomato sauce made with AR tomatoes & homegrown herbs, and homemade goat cheese made with AR goat milk, slice of homemade black mocha cake made with WEM flour & home roasted coffee, home brewed beer

Thursday

Breakfast – at a meeting

Lunch – at a meeting

Dinner – at a meeting

Friday

Breakfast – homemade pancakes made with WEM flour, homegrown eggs & AR buttermilk, topped with AR honey, AR sausage, home roasted coffee

Lunch – homemade veggie pizza

Dinner – leftovers

Saturday

Breakfast – organic WEM oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – leftover kimchee soup, AR rice

Dinner – homemade egg curry made with homegrown eggs & AR tomatoes & peppers, dhal made with AR peppers, saffron rice made with AR basmati rice & milk, home brewed beer

Weekly Meal Roundup

Homemade bread topped with AR  butter & homemade strawberry jam. With a side of homegrown duck eggs.

Homemade bread topped with AR butter & homemade strawberry jam. With a side of homegrown duck eggs.

Homemade spinach, egg & tofu soup made with our duck eggs.

Homemade spinach, egg & tofu soup made with our duck eggs.

Paris the Chicken & Soophie the Duck. It's been so cold that the girls have been hanging out in front of our back door.

Weekly Meal Roundup is back! One of the reasons that it’s back is because I have to keep a food journal to manage my migraine. Well, as long as I have to keep a food journal, I figured why not share how I eat locally on the blog?

Eating locally can be tough this time of the year. With farmers markets closed, it’s hard to get hold of fresh, locally grown food. Eddy and I buy from Arkansas Sustainability Network’s Local Food Club, but even online food clubs see a decline in availability of fresh produce this time of the year.

That’s why I can’t stress enough the importance of harvest preservation if you want to eat locally throughout the year. This week, I made eggplant casserole using tomatoes and eggplant that I froze in this summer. They helped bring back a bit of summer in a frigid week!

How do you eat locally this time of the year? Enjoying any preserved harvest? Leave a comment!

And now, here is the roundup for this past week.

Sunday

Breakfast – organic mochi in kelp soup, home roasted coffee

Lunch – organic mochi in kelp soup, daikon & carrots slaw, mashed Asian sweet potatoes with chestnuts, black beans, burdock roots with sesame seeds

Dinner – homemade chili made with AR ground buffalo, tomatoes, corn & peppers, homemade cornbread made with War Eagle Mill cornmeal

Monday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax and AR honey & bee pollen, half a grapefruit, home roasted coffee

Lunch – homemade chili, cornbread

Dinner – at friend’s (Thanks, David!)

Tuesday

Breakfast – organic WEM oatmeal with WEM flax and AR honey & bee pollen, half a grapefruit, home roasted coffee

Lunch – homemade chili, cornbread, AR grape tomatoes

Dinner – at Vino’s with friends

Wednesday

Breakfast – AR rice with natto (fermented soy beans), AR grape tomatoes, half a grapefruit, home roasted coffee

Lunch – at Vino’s with colleagues

Dinner – homemade chili, pecan mashed sweet potatoes made with AR sweet potatoes & pecans, AR turnips in mustard sauce made with homemade mustard, eggplant casserole made with AR eggplant, tomatoes & jalapeno cheddar, homegrown eggs & homemade cornbread made with WEM cornmeal & homegrown eggs, home brewed beer

Thursday

Breakfast – organic WEM oatmeal with WEM flax and AR honey & bee pollen, half a grapefruit, home roasted coffee

Lunch – homemade chili, pecan mashed sweet potatoes, AR turnips in mustard sauce

Dinner – homemade shrimp fried rice made with SC shrimp (Christmas present from Eddy’s parents who live in Charleston), homegrown eggs & AR rice, carrots & peppers, AR broccoli in oyster sauce, spinach, egg & tofu soup made with homegrown eggs, AR mixed greens salad topped with homemade miso vinaigrette

Friday

Breakfast – homemade bread made with WEM flour topped with homemade strawberry jam made with AR strawberries, homegrown eggs, home roasted coffee

Lunch – homemade shrimp fried rice, spinach, egg & tofu soup, AR broccoli in oyster sauce

Dinner – at Masala Grill & Teahouse

Saturday

Brunch – homemade French toast made with homemade bread, homegrown eggs, topped with AR honey, half a grapefruit, home roasted coffee

Dinner – at a taqueria in Hot Springs

Weekly Meal Roundup

dsc00779dsc00147Cold spell is back, and so are the hot pots. Eddy and I love to make kimchee hot pots when the weather gets cold. They are easy to make, you can eat LOTS of veggies, and you start sweating in no time.

This week we made a hot pot using kimchee made right here in Little Rock. The ladies at the Sam’s Oriental Store make them every week, and they are FANTASTIC!!! An added bonus – they reuse the glass jars that kimchee come in. Simply wash and return to the store after you finish eating. Isn’t it great?

We also thew in pork from the Petit Jean Farm, Napa cabbage and green onions from the Armstead Mountain Farm, and shiitake mushrooms from the Arkansas Natural Produce. YUM, YUM!!! The next day we used the leftover soup to make kimchee udon. Mmm…. we were in heaven!

Friday Eddy and I hosted the Arkansas Earth Institute Discussion Course After Party. Recently we finished taking the Voluntary Simplicity course, and we decided to celebrate the great time that we had by throwing a party. Thanks, everyone, for coming! Since we still have TONS of Arkansas strawberries, blueberries and blackberries, we decided to make mixed berry ice cream using the stored berries as well as our chickens’ eggs. It turned out great! We also made orange pecans using Arkansas pecans that we stored last fall. They were yummy as well!

What have you been eating lately? Share by leaving a comment! And now, here is the roundup for this past week.

Sunday

Breakfast – homemade whole wheat & rye pancakes made with homegrown eggs & AR pecans, topped with AR honey, homegrown eggs, AR sausage, home roasted coffee

Lunch – organic bow-tie pasta with homemade pesto made with AR basil & garlic

Dinner – homemade minestrone with Swiss chard & beans made with AR tomatoes & Swiss chard, pecan mashed sweet potatoes made with AR sweet potatoes & pecans, sauteed asparagus

Monday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – organic udon with AR kale, homemade miso soup

Dinner – homemade stir-fried Asian vegetables made with AR cabbage, shiitake mushrooms & Napa cabbage, organic AR rice, homemade miso soup, home brewed beer

Tuesday

Breakfast – organic WEM oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – organic bow-tie pasta with homemade pesto made with AR basil & garlic

Dinner – dinner at Bosco’s (Thanks, Leah & Jason!)

Wednesday

Breakfast – organic WEM oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – homemade mustard green gratin, pecan mashed sweet potatoes made with AR sweet potatoes & pecans, arugula & radish salad made with AR arugula

Dinner – Mexican at El Dorado

Thursday

Breakfast – organic WEM oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – at Master Gardener’s class

Dinner – homemade Korean kimchee hot pot made with locally-made kimchee and AR pork, Napa cabbage, shiitake mushrooms & green onions, homemade miso soup, organic AR rice, mixed green salad made with AR greens, topped with homemade miso vinaigrette, home brewed beer

Friday

Breakfast – homemade whole wheat & rye pancakes made with homegrown eggs & AR pecans, topped with AR honey, banana, AR sausage, home roasted coffee

Lunch – organic udon with leftover Korean kimchee soup, veggie dumplings

Dinner – homemade hummus, mixed berry ice cream made with homegrown eggs and AR milk, strawberries, blueberries & blackberries, orange pecans made with AR pecans, homemade goat cheese made with AR goat milk, homemade bread, Boulevard 8-grain bread, crackers, tofu spread from The Station, olives, Blueberry Hill cheese, taro chips, cookies, home brewed beer, wine, home roasted coffee, tea (Thanks, everyone, for coming and bringing stuff!)

Saturday

Breakfast – homemade French toast made with homemade bread, homegrown eggs, topped with AR honey, home roasted coffee

Lunch – pork ribs at the Storm on the Water Barbecue Contest at the Clinton Library (Thanks, Adam, for treating us!)

Dinner – too full from the barbecue contest to eat 🙂

Weekly Meal Roundup

dsc00680dsc00723 Okay, I lied. I said that I’ll post the third installment of I Heart Chickens! on Saturday, but I couldn’t get around to it. Sorry about that. I blame this beautiful weather. I have a hard time sitting in front of a computer when the weather is so beautiful.This weekend I finally planted peas and fava beans. Tomorrow I hope to plant daikon radishes. Mmm…. This Japanese girl can’t get enough daikon radishes! Can’t wait for the harvest!

Some of you may have noticed that I haven’t posted the Weekly Meal Roundup in awhile. Well, it’s back, baby!!! I’ve been so busy that I couldn’t remember to write down all of my meals. Despite our crazy schedules, Eddy and I still eat like kings (and queens) but pay like paupers. We continue to eat from our deep freeze as well as from our root cellar. Last week we finished off the pumpkins and turnips, and we’re starting to get low on sweet potatoes. Hopefully, by the time we finish eating last year’s harvest, the farmers’ markets will be open.

Without further ado, here is the roundup for this past week.

Sunday

Breakfast – homemade whole wheat & rye pancakes made with homegrown eggs & AR pecans, homegrown eggs, home roasted coffee

Lunch – homemade mustard green gratin made with homegrown eggs, homemade ricotta, and AR mustard greens, turnips made by Jessica

Dinner – homemade veggie sushi, miso soup, bean sprout salad, marinated carrots & daikon radishes, vegetable dumplings, homemade green tea ice cream, mochi balls with vanilla ice cream topped with homemade AR strawberry syrup, Sapporo

Monday

Breakfast – slice of homemade bread topped with homemade strawberry syrup made with AR strawberries, duck egg, white grapefruit, home roasted coffee

Lunch – homemade mustard green gratin, sausage & red beans made with AR peppers, sauteed Swiss chard made with AR Swiss chard, mashed root vegetables made with AR potatoes & turnips

Dinner – Pizza at Dam Goode Pies to celebrate Eddy’s 43rd birthday

Tuesday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – homemade mustard green gratin, sauteed Swiss chard made with AR Swiss chard, mashed root vegetables made with AR potatoes & turnips

Dinner – homemade veggie sushi, miso soup, bean sprout salad, marinated carrots & daikon radishes, Kirin

Wednesday

Breakfast – organic WEM oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – homemade mustard green gratin, pecan mashed sweet potatoes made with AR sweet potatoes & pecans, arugula & radish salad made with AR arugula

Dinner – dinner at a friend’s (Thanks, Adam!)

Thursday

Breakfast – organic WEM oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – homemade mustard green gratin, pecan mashed sweet potatoes

Dinner – leftover gumbo from the night before (Thanks, Adam!)

Friday

Breakfast – slice of homemade bread topped with homemade strawberry syrup made with AR strawberries, home grown eggs, banana, home roasted coffee

Lunch – lunch at a friend’s (Thanks, Pamela!)

Dinner – dinner at friends’ (Thanks, Kazari & Arthur! Happy Birthday!)

Saturday

Breakfast – slice of homemade bread topped with homemade strawberry syrup made with AR strawberries, home grown eggs, home roasted coffee

Lunch – organic bow-tie pasta with pesto made with AR basil & garlic

Dinner – homemade minestrone with Swiss chard & beans, made with AR tomatoes & Swiss chard, arugula & radish salad, slices of homemade focaccia bread made with homegrown herbs, home brewed beer, home roasted coffee, cookies from Community Bakery (Thanks, Kali & Tony, for coming over!)

Weekly Meal Roundup

dsc00520dsc00513What a week! Wednesday we had several friends over for a dinner. Since two of them were vegans, I decided to have a vegan Japanese night. Boy, it was fun! I never thought about Japanese food in terms of veganism, but I learned that many Japanese dishes qualify as being vegan. The concepts of vegetarianism and veganism have yet to take hold in Japan, but without their realizing, many Japanese engage in vegetarian or vegan diets. I attribute this phenomenon to 1) the Buddhist teaching that discourage the consumption of animal flesh, and 2) Japan’s land mass. No space for cows when 120 million people live on an island with a land mass smaller than that of California.

Friday Eddy and I went to Hot Springs to check out its green community. It left me speechless. I was blown away to discover that Hot Springs is home to an energy-efficient underground house and a coffee shop that carries only organic, fair-trade, shade-grown coffee. And the coffee is good. I plan to write several posts about our trip to Hot Srpings, so be sure to check them out!

And now here is the roundup for this past week.

Sunday

Breakfast – homemade whole wheat & rye pancakes made with homegrown duck eggs and AR blueberries & pecans, white grapefruit, home roasted coffee

Lunch – homemade chili made with AR ground buffalo, tomatoes, pinto beans & peppers, topped with homemade cheddar, cornbread made with homegrown egg & War Eagle Mill cornmeal

Dinner – homemade mustard green gratin made with homegrown eggs, homemade ricotta, and AR mustard greens, sauteed Swiss chard made with AR Swiss chard, pecan mashed sweet potatoes made with AR sweet potatoes & pecans, home brewed beer, maple pecan apple crisp made with AR black apples & pecans and WEM oats & flour

Monday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – homemade chili topped with homemade cheddar

Dinner – homemade Japanese curry udon made with AR beef, home brewed beer

Tuesday

Breakfast – homemade Frech toast made with homemade bread & homegrown eggs, topped with AR honey, home roasted coffee

Lunch –  homemade chili topped with homemade cheddar, mustard green gratin, pecan mashed sweet potatoes

Dinner – Mexican at El Dorado

Wednesday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – homemade mustard green gratin, minestrone with Swiss chard & beans made with AR Swiss chard, pecan mashed sweet potatoes, slices of homemade bread

Dinner – udon with AR kale, homemade carrot & burdock salad, Asian pumpkins made with AR pumpkins, miso soup, mango jelly topped with coconut milk, home brewed beer (Thanks, Kali, Tony & Adam, for coming over!)

Thursday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax and AR pecans, honey & honeybee pollen, banana, home roasted coffee

Lunch – udon with AR kale, homemade carrot & burdock salad, Asian pumpkins

Dinner – organic penne with homemade pesto made with AR basil & garlic, homemade minestrone with Swiss chard & beans, home brewed beer

Friday

Breakfast – slice of homemade bread topped with homemade strawberry jam made with AR strawberries, homegrown duck eggs, banana, home roasted coffee

Lunch – at Rolando’s

Dinner – at McClard’s

Saturday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax and AR pecans, honey & honeybee pollen, white grapefruit, home roasted coffee

Lunch – homemade mustard green gratin, minestrone with Swiss chard & beans, pecan mashed sweet pot