It’s that time of year again: Pearsauce! With half a dozen pears about to go south, I turned them into a gingery sauce. You can find the recipe here.
Also heading south in the fruit bowl were a bunch of bananas. Luckily I had the latest copy of Cooking Light, which features this gorgeous, chocolate-glazed banana bread on the cover. Tastes as good as it looks.
I’ve been on a Middle Eastern-flavor bender lately including these roasted beets, carrots, and onions, which I served with Greek yogurt spiked with turmeric, coriander, lemon juice, olive oil, and salt. Warm pita on the side.
Taught a “sweet and salty snacks” cooking class this week and tackled the Skinny Mini Cheese Straws from Best Lunch Box Ever. After cutting plenty of “straws” we also pulled out petite cookie cutters to make our own tiny cheese crackers (move over Goldfish).
This ranks as one of the quickest weeknight supper ever: pull out a tube of pre-cooked polenta, slice it into rounds and brown it in a little olive oil, nestle the polenta into warm tomato sauce, and top with Mozzarella and basil. Dinner is done.
I left the house in a cloud of chaos and a sink piled with dishes on Sunday as I raced to a book signing. When I returned a few hours later, dreading the pigsty I’d left behind, I was stunned by the fact that Mr. Mom’s Kitchen had corralled the girls and scrubbed my kitchen spotless. #bestgiftever !
How was your Week in Food?