My Week in Food
I do believe I’m a little behind here on My Week in Food, so let’s catch up starting with breakast. Made this pretty little meal for a friend who stopped by to talk shop. Took advantage of all my favorite fall fruits in a diced salad of persimmon, pomegranate, pears, and tangerines, with homemade granola and yogurt that was two-thirds plain and one-third vanilla. Sometimes keeping it simple is the very best.
Plus, I couldnt get too complicated since my kitchen plumbing was out. Without a sink or dishwasher, this is where all the washing up took place. We’re now back to working order, but I’m investing in a pair of knee pads for next time.
Got industrius this week by doing a “clean out the fridge” one-dish dinner using farro, every odd bit of cheese and vegetable I could scare up, and cubed tofu. It was based on the delicious Brown Rice Casserole from Deborah Madison’s Greens Cookbook . If you have the book, it’s well worth making or you can find a version of it here.
This was also in the name of efficiency, or perhaps just a strategy to keep my kids’ out of the cookie jar before dinner. If I cut up vegetables and put them front and center in the fridge, they are less tempted by the snack cupboard. Me too.
This however, was a proper cake, a crepe cake, in fact, made by my sister-in-law for a family birthday. Twenty four paper-thin crepes with passionfruit meringue and pastry cream between each one. Um, yes please
We upped the fun factor in lunch for a couple of days since Bentgo sent me their new kid’s lunch box to try. Double thumbs up. Easy to use, easy to clean, doesn’t leak. It’s on the smaller side, so ideal for younger kids and lighter appetites. Since they’re brand spanking new on the market , you can get them for 30 percent off by going here.
We’re taking full advantage of fall produce these days, as evidenced by this colorful salad : sliced and roasted delicata squash (coated with olive oil and roasted at about 400 degrees until tender) tossed with arugula, pomegranate seeds, goat cheese, white wine vinegar and olive oil. The red wine? Inspiration in a glass.
Jerk chicken has never been in my repertoire…until now, that is. Virginia found this Global Grub supper kit at Whole Foods and asked if we could give it a whirl. It includes rice, spices, a shopping list, and “how to” instructions.
The result was a worth-repeating jerk chicken dinner with a side of coconut rice and red beans.
Looks like it’s a week for makeovers as two favorite blogs just debuted a whole new look. First, Afghan Culture Unveiled, which showcases the food and culture of Afghanistan, is sporting a pretty new style. I particularly liked this week’s post featuring an unusual soup recipe traditionally fed to new mothers as nourishment and to boost milk production. Check it out all you nursing mamas.
And heading south of the border, my friend Kate Ramos has gussied up her blog, Hola Jalapeno. Have a peek. She publishes some of the most inspired Latin American cuisine around, starting with that there squash and kale quesadilla with chiles and cotija.
This grabbed my eye this week as well, a round up of slow cooker side dishes. from Holley Grainger, former Cooking Light Food and Nutrition Editor. Could come in handy with Thanksgiving around the corner, right?.
And speaking of slow cooking, don’t forget to enter my slow cooker spice giveaway, which you can find here.
How was your Week in Food?