MY WEEK IN FOOD

Mexican Hot Chocolate / momskitchenhandbook.comI started the week still in Oaxaca, where my mornings began with this magical hot chocolate (sometimes mixed with their magical coffee), a combo of cacao, almonds, cinnamon, sugar, and milk. Heaven,

DIY Fruit and Yogurt Breakfast / momskitchenhandbook.comThen 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.

Greens with Pomegranate, Citrus, Avocado / momskitchenhandbook.comIt was more winter fruits  for dinner, this time orange slices, pomegranate, and avocado  tossed with mixed greens and a tangy honey dressing.

Slow Cooker Coq Au Vin / momskitchenhandbook.comPulled 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.

Black Bean, Fried Egg, Red Cabbage Tostada / momskitchenhandbook.comInhaled this black bean tostada with a soft egg for a work day lunch when I was doing everything BUT working. Red cabbage doused with hot sauce provided some veggies to the mix.

Raspberry Mango Kefir Pops / momskitchenhandbook.comTotally hooked on these yogurt pop molds, which are handy to fill with leftover smoothie. This day it was raspberry, mango, and kefir. Who needs Gogurts?

Cheddar & Pear Waffle Iron Breakfast Panini Fired up to be using my new waffle iron, here for a breakfast panini with thinly sliced pears, a dash of cinnamon, and sharp Cheddar cheese all oozy on the inside.

Carrots in Pomegranate Glaze / momskitchehandbook.comSometimes 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.

Dash and Bella Chocolate Chippers / momskitchenhandbook.com

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. 

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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!).

Winter Popsicle /momskitchenhandbook.comSorry to hear some of you are buried in snow and storms. Hope you come out of the cold soon. We, on the other hand, are apparently in lemon popsicle weather, at least to the smaller among us.

How was your Week in Food?

 

 

 

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4  Comments

Comments

  1. Mary
    01.10.2014 at 1:06 AM #

    Is the breakfast waffle panini made with waffle batter, bread, or something else? Looks delicious!

    • katiemorford
      01.10.2014 at 8:20 AM #

      It’s just thinly sliced Cheddar and thinly sliced pear between two pieces of whole grain sourdough bread. The waffle iron works just like a panini press. I have a similar recipe in my cookbook.

  2. Kristen
    01.10.2014 at 8:01 PM #

    Ok, this post about the coq au vin put me over the edge…I need a slow cooker. Can you recommend one?

    • katiemorford
      01.11.2014 at 8:08 AM #

      I have a super basic 4 quart model that works fine, but doesn’t have a timer, which you will want. Cook’s Illustrated did an exhaustive review and their top pick is the Cuisinart 4-Quart Cook Central 3-in-1 Slow Cooker. What’s nice about that is that it heats up pretty high so you can saute onions, etc., right in the cooker rather than dirty another pan. But, it’s more expensive. Their Best Buy is the Hamilton Beach Stay or Go 4 Quart Slow Cooker. Hope that helps.

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