Started off My Week in Food honing my breakfast skills at cookbook author Megan Gordon’s Whole Grain Mornings cooking class. How pretty are these eggy souffles?
It was a two-souffle weekend since one of my girls decided that’s what was called for on a chilly Saturday afternoon. Yet another argument to teach kids to cook: they will make you souffle.
Countered all that fancy fare with a down-home Sunday supper of meatloaf and potatoes. I veered from the traditional by using quinoa instead of breadcrumbs and boosted the whole thing with sauteed carrots and greens. Tasty, yes, but a bit of a crumbly mess.
Spied this clever quote festooned on a Greenleaf produce truck, “Shallots are for babies; Onions are for men; Garlic is for heroes.” I’m thinking heroes is just code for mothers.
A lot of bake sale action happening at the kids’s school so I sent along a trio of one of my favorite banana breads from Cooking Light. This time the chocolate went into the bread instead of on top. Just as good.
I was a little sad to see those loaves leave my kitchen, but made up for it with a trip to our local bake shop.
We also visited our local bubble tea shop for the first time, Boba Guys, which uses organic milk, no artificial ingredients, and offers a decaf option for the kiddos. Strange to drink something with tapioca balls bobbling at the bottom, but quite good.
Speaking of good, another winner from the inimitable Ellie Krieger to rescue weeknight supper. When Ellie says dinner in 30 minutes, it’s for real. I’ve got my eye on the Mushroom Sloppy Joes and Caramel Peanut Popcorn Balls. Hello!
This is a weeknight wonder of my own: the Takeaway Taco Salad from Best Lunch Box Ever. Love when a simple lunch can translate to dinner (plus it’s a big kid pleaser).
I’m expecting this to be a kid-pleaser too: Broccolini with Pesto from the bright and sparkly Gaby Dalkin. I need this sort of winter vegetable inspiration to hold me until asparagus season.
Got a little OCD on Saturday night while Mr. Mom’s Kitchen prepped the fajitas. I organized my cookbook collection by color with the aid of my colorist, Virginia. We’ll see how long it lasts.
When it comes to color, I’m smitten by these paints made from natural dyes found in fruits, vegetables, and herbs. Who needs red dye number 5 when you’ve got pomegranate to work with?
We are bound for the mountains so I’ve prepped a few items to sustain us on the slopes. On the left are what I’m calling Hodge Podge Bars since they involved throwing a hodge podge of nuts, seeds, muesli, and millet into a bowl and using almond butter and honey as glue. 20 minutes at 350 degrees and they somehow came out just right. The drizzle of dark chocolate didn’t hurt.
We finished up the week with an angel food cake by my talented sister-in-law, Alison, in honor of one special three year old boy. Almost too pretty to eat. Almost.
How was your Week in Food?