My Week in Food

Pear Sauce /

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.

Chocolate Glazed Banana Bread /

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.

Roasted Beets and Carrots with Spiced Yogurt / momskitchenhandbook 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.

Concord Grapes / momskitchenhandbook.comMy friend Claire harvested piles of these Concord grapes (thick skins, big seeds, crazy flavorful) and asked me if I would help by taking some off her hands. Happy to be of service.

IMG_2708 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).
Cheesy Polenta in Tomato Sauce /

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.

My kitchen/

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?



09.21.2013 at3:06 AM #

Jacquelyn Stern

I love reading your posts! You always have such great ideas! I also love the way you write. I cannot wait to get your book….I ordered it on Amazon and it is coming the second week of October. So many yummy things to make!!!!

09.21.2013 at7:28 AM #

Katie Morford

Thanks Jacquelyn…sorry you have to wait so long to get the book.

09.21.2013 at8:23 AM #

linda murphy

Love your posts also. I am a terrible cook but working on it. Is there more explanation on the roasted beets, carrots, and onions, Greek yogurt etc. Believe it or not, I don’t really know how to do that. Thanks.

09.21.2013 at8:23 AM #

Katie Morford

I peeled the beets and carrots…about 1 pound of each. Then cut the beets into 1-inch wedges and cut the carrots in half both lengthwise and crosswise. I cut 1 large yellow onion into large pieces. I drizzled a few tablespoons of olive oil over the vegetables and added a sprinkle of salt. I roasted them in a 425 degree oven until they were tender (maybe 30 to 40 minutes?). While that cooked I took about 1 1/4 cups of plain Greek yogurt and added a few teaspoons of olive oil, juice from a half of a lemon, a dash of cayenne, maybe 1/4 teaspoon each of ground coriander and ground turmeric, a pinch of salt. Mix well and serve alongside cooked veggies and warm pita for dipping. Good luck!

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