Potatoes that are sweet

Thankfully, I got everything done last week that needed to be done. The dark meat, de-boned chicken for the Sweet and Sour Chicken finally defrosted, so I added another two pans to the freezer for that dish:

Sweet and Sour Chicken

I also made a meat sauce for the spaghetti:

Meat Sauce

And then it was time for the sweet potatoes.  First, the pies:

Sweet Potato Pie

Then the soup:

Sweet Potato Soup

The best part about making this soup? I get to lick the pot clean after I pour the soup into a container to be frozen.  🙂 And I remembered to take out the bay leaf! This soup gets blended after it’s cooked — I use an immersion blender — and I have been known, in the past, to mince up the bay leaf in it accidentally.  However, I now know that: 1. If I mince up the bay leaf thoroughly enough, no one will notice, and 2. Even if it is noticeable, the soup is so good that no one will care. (And I know this because in spite of a minced bay leaf, I once had a guest ask for seconds and thirds, so I know it’s not just me!) Fortunately, the issue is moot, as the bay leaf was discarded before blending.

Finally, I also made a couple of squash kugels:

Squash Kugel

This, along with the sweet potato recipes, have also managed to use up most of my container of soymilk. That leaves me two cups that I will be using early this week to make the mashed potato pies and the mini broccoli-salami quiches. Also this week, I’ll be making the deli roll surprise, split pea soup, and the ribs, which have been taking up significant freezer space that is now in serious demand.  Normally I’d also make the potato kugels this week, but the last time I made some and froze it, several months ago, it didn’t go over very well, and I don’t want to chance it now. So I may just make that fresh shortly before the holiday.

So that’s one week down, and four and a half to go!

Menu #3: Thursday Night

Appetizer Salmon cakes with garlic aioli
Soup Sweet potato soup
Salad 1 Asian steak salad
Salad 2 Baby spinach salad with strawberries, mango, and mandarin oranges
Entree 1 “Fire popper” chicken
Entree 2 Spaghetti with meat sauce
Side 1 Potato kugel
Side 2 Apple kugel
Side 3 Cauliflower

This meal is going to follow the Ribs meal, so it’s only got two entrees, although one of the salads almost counts as one anyway. We’re also going to be eating it pretty late (after twilight, which in October is at about… 8pm or so, I think). Hopefully that will give lunch some time to digest. Most of the dishes for this one are ones that have been really popular with everyone, so I know people will at least make an effort to eat some of everything.

The salmon cakes are from an internet recipe… they’re fabulous, and have a really eclectic list of ingredients, which is what caught my attention when I first saw it: couscous cooked in orange juice, frozen spinach, canned pineapple, canned salmon, garlic, cumin. The result is delicious. The sweet potato soup is also culled from the internet, although in this case I studied a lot of different recipes and just made my own version… which I could consume an entire gallon of just on my own. The “Fire Popper” chicken is so named after a chicken appetizer at a local NY/NJ restaurant named Dougie’s that was a big college hangout for me and my husband back in the day; theoretically this dish tastes just like that appetizer. It’s basically breaded chicken cooked in a sauce made from paprika, lemon juice, sugar, and pepper (among a few other things). The recipe came from my SIL, who got it from a friend…. and I have no idea who originated it. But it’s also quite yummy.

We are now halfway done… 3 more menus to go, and then the cooking plans commence!