Then I was back in my own kitchen again, where it felt good to launch into the New Year with some good, clean eating. Here was a school day breakfast, family style: winter fruits, yogurt, and chia/hemp seeds for crunch.
Pulled out my crock pot on a busy Tuesday and made this Coq au Vin, another winner from the lovely ladies at the Zen of Slow Cooking. I used a chopped yellow onion in place of pearl onions and skipped the cognac since I had none. Regardless, this one’s going into our regular rotation for cold weather eats.
Sometimes I forget how good carrots cooked in a pan can be. Here’s how: slice a clove of garlic into a little butter melted in a pan. Add carrots and sautee until just tender, adding in a little water if the pan goes dry. Give the finished carrots a drizzle of pomegranate molasses along with salt and pepper.
Virginia thought we needed a little breather from all that clean eating, so she made Dash and Bella’s killer chocolate chip cookies. The key? Loads of chocolate chips, more brown/less white sugar, finely chopped walnuts, and cooking them to what seems a hair underdone. You can find the recipe here.
Speaking of sinking my teeth into something good, I’m enjoying this fresh take on feeding kids and picky palates. You can learn more here (and enter to win a copy!).
How was your Week in Food?