We’ve chosen to focus a lot on nutrition lately at Vintage Kids. We aren’t exactly a “Traditional Foods” blog – we’re a resource blog. To share with you what we, as parents, have discovered about how to raise and care for our families – and feeding them definintely falls into that! There are some amazing blogs and sites that have done the research and we want to simply point you in the right direction!
So, that being said, below is my menu plan for the coming week, but if you are in a rut and need some great ideas for all of these ‘new-fangled Traditional Foods that those weird people on this crazy blog are telling you that you need to eat’, then here are some of my favorite blogs with wonderful recipe collections! They will give you all kinds of tips and tricks for incorporating Traditional Foods into your diet!
- Kitchen Stewardship
- GNOWFGLINS (and it just so happens that there MIGHT be a review and giveaway coming soon here at Vintage Kids, in partnership with Wardeh from GNOWFGLINS….just maybe… shhhh…..)
- Nourishing Kitchen
- The Nourishing Gourmet
- Keeper of the Home
Here’s what’s cookin’ at the Reas’ House this week (and remember, if you want to come join us some evening, don’t come because you like the food that’s planned for that night. I change things constantly because of my ADD, so here is the rough version of what we are having at some point this week!)
Tuesday: Sloppy Joe Bowls (recipe coming soon!)
Wednesday: Amish Baked Chicken with root veggies
Thursday: Southwestern Quinoa Casserole (coming soon!)
Friday: Crock Pot Pizza
Saturday/Sunday: left overs, popcorn + smoothies, hummus platter (with pita and veggies), omelets with cheese and veggies
Sausage, Kale and Potato Soup Recipe
- 1 tablespoon olive oil or butter
- 2 onions diced
- 3 garlic cloves minced
- 1/4 teaspoon crushed red-pepper flakes or cayenne pepper to taste
- 7 large potatoes peeled and cut into 1/2-inch chunks
- 3 carrots diced
- 2 stalks of celery diced
- 8-10 cups of chicken stock
- 1 bunch kale diced into bite sized pieces, omitting the stem
- 3-4 large links of chicken sausage cut into 1/4-inch half moons
Brown the onions, garlic and chicken sausage in the oil in a large soup pot.
Once the onions have started to carmelize, add in the remaining ingredients, except for the kale.
Simmer on low until the veggies are tender.
Turn off the heat and add in the kale and stir to completely submerge the kale.
Let the soup rest for 10 minutes before serving, to give the kale a chance to soften and wilt. Add salt and pepper to taste.
I love adding cayenne pepper to ours, but it does add quite a kick, so if you are serving this to little people, I recommend seasoning each bowl separately.
We LOVE serving this with a healthy plop of sour cream in each bowl, but that can be omitted for a dairy free version!
Serve with some crusty bread and enjoy!!!