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