It`s been a while since I posted last time, and my blog wil definately not be the most updated one. It just has to be that way when you have two boys, one of them with special needs, one husband with his own firm, and so many redecorationideas, homeschooling ideas and selfsufficient ideas in your head at the same time.
But this week I got around and planned a menu. Sooo.
Monday: Lentil and tomatosoup with roasted chickpeas (se recipe down under)
Tuesday: Homemade fishpudding with spinach and shrimps in, served with herbsauce and greens
Wednesday: Mushroom soup with leek
Thursday: Cod with eggbutter and carrot/greens (we are not found of potatoes)
Friday: Wholewheat pasta with tomatosauce and a big green sallad
Saturday: riceporridge (my kids all time favourite) and homemade pizza for the evening.
Sunday: Not planned
My kids loved the octopus and crab sausages from my last blogpost, and this week we are also thinking about making some pig in a blanket for them too.
So for the recipe of Lentil and Tomatosoup with roasted chickpeas
You will need:
1 can tomatoes (400grams) or you could use fresh
250 grams of red lentils
1 liters of vegetable bulion
Dice the onion, fry it untill ligth golden, have all the others ingredients in the pan, and let it simmer for 25 minutes. Add salt and peppers, and herbs to taste. You could also put in chillipepper, but I will leave this out since my boys are not found of hot food.
You will need:
Soak 1-2 dl of Chickpeas, or rince and drain one can. Dry them
Add them to a bakingplate, add coockingoil - I will use coconutoil, and spices for your choice. I`ve seen this been done with lots of diferent spices, like the hot chillis, to the mild salt+pepper. We wil probably go for something with garlic and thyme since those are my favourites.
I am linking up at Menu Plan Monday, over at orgjunkie.com