My Week in Food

Gardening

Easter week always means planting my garden. Tried a few newbies this year: spinach, padrone peppers, and radiccio. Hope in a dirt bed, I call it. Fingers crossed.

Homemade Cinnamon RollsEaster morning always starts with Maria Sinskey’s Overnight Cinnamon Rolls. I didn’t lift a finger for these beauties. Training kids to cook is paying off.

Frosting DisasterI did lift a finger for our annual Lighter Coconut Carrot Easter Cake, but experimented with a new frosting. Clearly I didn’t do so well; this first batch ended up down the drain.

 Lighter Coconut Carrot Cake

Managed with the second batch, but resolved to stick to our tried and true recipe next year.

Roasted Carrots with Lemon Yogurt SauceThis was my favorite on the Easter buffet: Tender spring carrots and onions tossed with cumin, coriander, fennel seed, turmeric, salt, pepper, and olive oil and roasted at 400 degrees. Served them with a side of Greek yogurt perfumed with lemon zest,  mint,  and olive oil. I would have bathed in that yogurt if we didn’t have company.

Strawberry Rhubarb CompoteThis has become a rhubarb-season staple in our house. A quick compote using about 3 stalks of rhubarb cut into 1/2-inch pieces, 1 basket strawberries, stemmed and halved, 2 tablespoons honey, and 2 tablespoons water. Stir in a small pot and let it bubble gently on the stove, stirring regularly, until the rhubarb is just tender. Add more honey if you like it sweeter.

Strawberry Rhubarb Yogurt Parfait

It’s excellent on toast, in yogurt parfaits, or alongside pork chops. Here’s a variation on the pork chop/rhubarb theme.

Lunch Box Quinoa TaboulehLots of quinoa experimenting this week, starting with tabouleh for lunch boxes.

Quinoa Breakfast BowlWarmed with milk, fruit, and walnuts for breakfast quinoa.

Arugula Quinoa Salad with Avocado and BaconAnd made into this pretty salad. Recipe coming your way next week.

motherlode-teens-eat-in-class-tmagArticleFood for thought this week was an article by friend and fellow dietitian Jill Castle on Feeding a Teen: The Days of Control are Gone in the New York Times’ Motherlode. It’s a little reminiscent of my own post a few years back on feeding teens.

Smokey-Artichoke-Hummus-DipBook marking this recipe for the very near future: Smokey Artichoke Hummus Dip from Heather Christo.

How was your Week in Food?

 

 

 

 

 

 

Comments

05.03.2014 at1:09 PM #

Alison

I made the cinnamon buns and they were amazing! Would it be possible to put half of the batch in a separate pan and freeze them?

05.03.2014 at1:09 PM #

Katie Morford

Awesome. I love those and they are so fun to make.

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