My Week in Food

Speedy Vietnamese Chicken and Cabbage SlowThe theme for me in the kitchen of late seems to be schizophrenic. Either I’m deep into cooking projects or it’s seat-of-your-pants affair. The latter was the case with this speedy Vietnamese chicken salad involving a rotisserie chicken, a tub of shredded cabbage, and bunch of cilantro. I tossed the cabbage with the cilantro, dressed it with lime juice, rice vinegar, and fish sauce, and topped it with shredded chicken and peanuts. Worth repeating.

Mashed Potato and Cheddar Cups

Another idea worth repeating was this tasty way to use up leftover mashed poatoes (or other pureed veggies). We patted the very last of the Thanksgiving mashed potatoes into muffin cups, topped them with shredded Cheddar, and stuck the whole thing under a broiler to brown. I’d do up a pot of mashed potatoes just to make it again.

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More good dinner ideas comes from the folks at Real Simple Magazine. I’m thrilled to be a part of their January issue, themed, “How to NOT Make Dinner’. It includes my eight ideas for easy paninis, along with a boatload of other seriously good recipes. Grab yourself a copy to gear up for the New Year.

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Another excellent (and thought-provoking) read this week comes from fellow dietitian Clancy Harrison, who wrote a post titled, “Stop Calling Food Poison in Respect for all Mothers.” It came on the heels of her experience working in a food pantry and the cold realities of feeding a family for the American poor.

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On a lighter note from the RD front, I love the  “Inside the Fridge” series Robkin Plotkin does on her colorful blog whereby she takes a sneak peek into the refrigerators of registered dietitians across the country. I always pick up a tip or inspiration when I give these a read, including this week, featuring cookbook author,  Jessica Levinson.

Chicken Tinga Enchiladas

In my own fridge, I had a big batch of chicken tinga one night, so used the leftovers in enchiladas the next night.. I diced and roasted butternut squash at 400 degree until tender and rolled that along with the tinga and shredded Jack cheese  into corn tortillas. Took a short cut and used prepared enchilada sauce for the finish (the Frontera brand sold in a pouch is pretty tasty).

Beautiful Bars

I already have a bit of a mental health problem where wrapping and gifting food is concened, but now that the holiday season is here, things go into overdrive. These bars were too pretty to keep to myself (recipe still in the works).

Salted Dark Chocolate Peanut Butter Cups

Pitched in with the kids to prep Salted Dark Chocolate Pretzel Peanut Butter Cups for the school craft fair. It’s as if Reeses went to finishing school. Crazy good with props to Erin Scott and Sarah Copeland for recipe inspiration.

"Everything" Chocolate Bark

Unfortunately (not really) there was a little leftover melted chocolate, so I felt compelled to make a little batch of “Everything Bark”. It’s a spinoff of the Chocolate Almond Bark from last year, only with pretzels, dried cherries, golden raisins, pumpkin seeds, toasted pecans, and smoked salt. You could probably scratter miniature legos and puzzle pieces over dark chocolate and I’d still eat it.

Hazelnut, Walnut, Almond Date Milk

I also experimented with a new kind of homemade nut milk that’s a sure keeper. Follow this recipe here and just use equal parts hazelnuts, walnuts, and almonds in place of just almonds, and then use 2 pitted dates instead of the honey. I drink it because I love the taste, but keep in mind that homemade nut milk lacks the calcium of cow’s milk and fortified store-bought nut milk.

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Trying my best to balance out holiday treats with lots of wholesome eating. Early in the week I stocked the fridge with several heads of washed greens,  chopped up plenty of raw veggies, and grilled a couple of chicken breasts so I could pull together speedy meals on the fly. I was doing great until…

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…that crazy storm hit. They closed all the schools, everyone was told to stay in, and provisions were in order. Flash lights? Check. Candles? Check. Water? Check. Trader Joe’s insanely delicious Speculous Cookie Butter Ice Cream wtih a red wine and popcorn chaser? Double check.

How was your Week in Food?

Comments

12.13.2014 at9:32 AM #

Anne Mullen

Clancy Harrison’s post was very moving, and a good lesson for those of us who can make good food choices (even if we don’t always). Lesson learned, I hope. As for the storm, my daughter’s family claimed they were ready for anything the weather sent their way by laying in extra water and donuts. Everyone survived.

12.13.2014 at9:32 AM #

Katie Morford

Thanks Anne. You East Coasters must think it a little silly to cancel schools across the city due to a little rainstorm. Any excuse for donuts and ice cream.

12.15.2014 at8:55 PM #

Kristen

The chicken salad is going into the “working cook” rotation. Easy and delicious. A keeper!

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