Last week the boys went back to school but it was kind of a big learning experience for me more than them I think. I dreaded the week all summer long. As hectic as it is with three young kids around the house, its even more hectic trying to get them ready for school, make lunches, do drop offs, pickups, baby naps and then try to cook and clean in between.
I realized on day two that trying to make dinner at 4pm when Henrik is at his fussiest, and also be there for Johannes who now has homework, is bloody near impossible. So this week I was determined to meal plan and meal prep. I made a list of everything we would need to eat, Sunday included, and then spent most of Sunday cooking. I managed to make three large meals that I then divided up in containers. I left three in the fridge and froze three for those last minute needs. I bought containers that can be put straight into the oven so all I have to do after school is just turn the oven on.
Fajita night will be Thursday, or it may be replaced with leftover night if we have too much left from Monday, Tuesday and Wednesday. My mom volunteered to make our Tuesday meal, and Friday will be Pizza (homemade or ordered depending on how Thursday goes since the dough will have to be made a day before).
I’m hoping this helps us a bit this week, and when Magnus got sick this morning and had to stay home from school I was pretty thankful to have all our food already made for the day.
Also I wanted to share my really easy bread recipe with you. You’re going to need a dutch oven for this, and if you don’t have one honestly get it. I use ours for everything from Chili to Soups and stews…etc. Its the best. Last night I served it with a roasted tomato and butternut squash soup and a side of sauteed mushrooms. It was so yummy!
I mix my dough in the morning and by dinner its ready to be baked. Super easy.
3 cups of all purpose flour
1 & 1/2 cups of room temp water
1/2 tsp instant yeast
2 tsp salt
Mix all the dry ingredients in a large bowl. Add water and mix with a spatula or a wooden spoon. I find at this point I need to use my hand a bit to make sure everything is mixed and there are no large flour lumps. Shape the dough into a giant ball and then cover the bowl with a damp towel or plastic wrap and let it stand at room temp for about 8 hours.
To bake preheat the oven to 450 degrees F with the dutch oven with a lit inside it. Sprinkle some flour on the risen dough, shape into a ball again and drop it inside the super hot dutch oven (use oven mitts). Put the lid back on and place it in the oven for 30 minutes. At the 30minute mark remove the lid and bake for 10 more minutes or until crispy golden brown on top.
Serve with a ridiculous amount of butter.