My Week in Food

Creamy Farfalle Total score when Rosie elected to run under dinner one night. All went swimmingly until she asked for help adding the cream. 1 1/2 cups of it. 1 1/2 cups ? Of cream? It took all restraint to keep from telling her six ways to modify the recipe, which, in the end, was ridiculously delicious.

Garlicky Baby Broccoli

Luckily we had plenty of vegetables to go with all that cream, including broccolini with loads of slivered garlic blistered in a pan. So simple and so good.

Roasted Sweet Potato with Lime /

Another “so good” vegetable this week were these tender roasted sweet potatoes with fresh lime juice. Sweet and sour. Best Lunch Box EverClass number 2 in my Lunch Lessons series focused on the winter Jewel Box Salad from Best Lunch Box Ever.

Yogurt ParfaitsWhich the kids then made into pretty main course parfaits with Greek yogurt and sliced almonds. Who knew fifth graders could be such little artisans.

Beautiful Lunch Salad /

Also in the category of artisan is my friend Nikki who made this beautiful salad for lunch one day: greens, kale, radishes, cabbage, tuna, avocado. Pampered.

Kale Sandwich /

Another special lunch involving greens was with my mom at the sweet-as-pie 20th Century Cafe: kale and goat cheese sandwich with one tiny pickled carrot.


And really, just when I think I’ve had enough of kale, something new pops up and I’m separating leaves from stems again. Here, Tracy over at the beautiful blog Shutterbean makes a “must try” Smoky Kale Caesar Salad.

organized!It was borderline weird how excited I got about finally investing in a  set of glass storage containers. They’re just so pretty and hold such promise. “I will be organized.” “I will be organized.” “I will be organized”

Favorite new Knife

But this was the real score of the week: a santoku knife with a 5-inch blade I’ve been eyeing for ages. Watch out beet greens!Chicken Tinga Tostadas/ momskitchenhandbook.comFavorite supper of the week were these chicken tinga tostadas piled with pinto beans, Mexican slaw, and cotija. Such a success, we had them two nights running.Beet Brownies / momskitchenhandbook.comI attempted a makeover of Alice Medrich’s excellent brownie recipe by swapping about 1/3 of the butter for cooked pureed beets, cutting out 1/4 cup of the sugar and cocoa, and using whole grain flour in place of white. Mine was good. Alice’s is better.

Banana, Sweet Potato, Pineapple Smoothie

Another attempt at working vegetables where they may not belong was this smoothie — pineapple, banana, and leftover roasted sweet potato. I thought it was pretty tasty, but it earned a “what were you thinking” response from the kids.

A bigger hit was this deliciousness. More creamy shake than smoothie, I whirled together  2/3 cup toasted coconut almond milk (Califia brand), 1/2 frozen banana, 1 deglet noor date, 5 walnut halves, 3 small ice cubes.


How was your Week in Food?



01.25.2014 at10:43 AM #


The chicken tostada sounds delish, do you have a recipe?

01.25.2014 at10:43 AM #

Katie Morford

This one from Sunset Magazine is really easy, only I top it with pinto beans, tinga, and then a chopped cabbage/lime/cilantro salad.

01.25.2014 at1:24 PM #


I just made those brownies and we loved them. Beets a no go?

01.25.2014 at1:24 PM #

Katie Morford

I think for this one, I’d rather make the real deal and just indulge once in a while than have a lesser version with beets in the mix.

01.25.2014 at7:41 PM #

Maryea {happy healthy mama}

I had one of my favorite risotto recipes for dinner tonight, so that kind of made my week in food. I am loving coconut milk in my smoothies lately, as well. It makes them so smooth and creamy.

01.25.2014 at7:41 PM #

Katie Morford

What’s the risotto recipe? One of your own or from a cookbook?

01.26.2014 at10:59 AM #


I would love to know the recipe for the pasta your daughter made. It looks delicious! And your modifications to make it healthier would be really interesting too. Thanks!

01.26.2014 at10:59 AM #

Katie Morford

Hi Alison, It’s from a cookbook, so not online, unfortunately. It was a pound of cooked pasta, diced ham. and peas. Put those three ingredients into a large pan, add the cream along with chopped fresh herbs such as parsely, basil, and mint and stir over medium-low heat for a few minutes. Season with salt, pepper, and finish with about 1/3 cup of grated Parmesan.

If I were to modify, I’d probably make a white sauce using mostly low fat milk and with a much smaller amount of cream for richness.

Hope that helps.

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