My Week in Food

It was a pretty good week in food over here…made some discoveries, tried out new recipes, and revisited old favorites.  Here’s a peek at what we’ve been up to, all snapped with my iphone.


Worried that  we were at risk for being invited to a casting call for Hoarders, we tackled the garage on Saturday and unearthed this treasure: an heirloom set of bone-handled flatware from Mr. Mom’s Kitchen’s family.  I knew I married him for a reason.  Steak anyone?

Also over the weekend, there was some serious football to be watched, or so I’m told, and snacks to be had.  Store-bought options were limited on our “Real Food” program so we made homemade nibbles. Who needs Doritos when you have hot popcorn showered in Parmesan, chili powder and salt?

Gave this a whirl: organic butternut squash from the market that comes already cut into cubes. Major time saver on a busy day.

Cooked the squash down with onions and leftover turkey stock, ran it through the blender, and finished it with a touch of cream. A floating garlic toast topped things off.  It took 15 minutes of hands-on time, tops. Stay tuned for another easy squash recipe coming next week.

I’m excited to share a way to cook a favorite vegetable.  I’m calling it cauliflower steak:  slice cauliflower vertically into 3/4-inch slabs, sear it in an oil-slicked pan, and douse with lemon juice, zest, and salt. Mega yum.

Corn tortillas are the foundation of many workday lunches.  This one, piled with pinto beans, sharp Cheddar, shredded cabbage, and avocado, was especially tasty.

Lest you think we’ve gone vegetarian, we tucked into this fat beast at a friend’s dinner party:  David Chang’s Korean-style slow-roasted pork with silly-good condiments. Pork candy, it was.

And Chicken Parmesan was on the menu this week, always a hit on the homefront. Made it with whole-wheat bread crumbs and brown rice pasta.  Nobody was the wiser.

For dessert, Rosie came up with these Cocoa Peanut Butter Crispy Balls:  Put 1/2 cup unsweetened creamy peanut butter, 1/3 cup honey, 1 cup Uncle Sam’s Original Cereal, and 1/3 cup unsweetened cocoa powder into a medium bowl. Stir well until the dough forms one, even consistency.  Roll into balls that are about 2 teaspoons each.  Chill.  Makes 20 balls.  If you can’t find Uncle Sam’s Cereal, another small flake or rice crisp cereal will do.

How was your week in the kitchen?



01.18.2013 at9:46 AM #


Wonderful photos and ideas~~~go Rosie!

01.18.2013 at10:51 AM #


Two quick questions – can you give us an approximation for the amount of turkey broth you used for the squash soup – just to cover the squash in pot?
Next question – about how long do you cook the cauliflower? Sounds like it should be pretty quick but wanted to be sure.

01.18.2013 at10:51 AM #

Katie Morford

For the soup: just to cover the squash. Err on the side of less broth, since you can always add more once the squash is blended. After I pureed the squash, I added a little cream, a splash of maple syrup, salt, pepper, a squeeze of lemon juice and a few dashes of cayenne…but many directions you can go with this in terms of seasoning.

01.18.2013 at10:51 AM #

Katie Morford

Ooops…forgot to respond about the cauliflower. I used a cast iron pan and set it over medium high heat. I’d say it was a couple of minutes per side. You don’t want to just brown the outside but have it raw in the center, so I’d avoid setting it over the highest heat.

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