My Week in Food
It was a week of celebrations in our house, starting with a little Valentine’s Day prep. I fell down on the job of pulling out a big creative endeavor, settling for this simple two-ingredient effort: chocolate-dipped oranges. You can find the “how to” by heading over here.
We also celebrated Mr. Mom’s Kitchen this week, whose birthday coincided with the Superbowl. We did up these Apple Ring Pancakes from the Little Bites cookbook by peeling and coring a couple of apples, slicing them into rings, dipping them in a thick pancake batter, and browning them in a skillet. So sweet, no syrup required.
Virginia went with a Superbowl theme for her dad’s dessert, fashioning a football out of chocolate cupcakes. This recipe from The Kitchn is the best basic birthday cake I know. Chocolate ganache made a fine frosting. I may have licked the bowl.
Almost everyone found this dip at a Superbowl party far more interesting than the game itself. My brother-in-law whipped it up in the crock pot: Kale and Artichoke Dip, a spin on this recipe from Gimme Some Oven. Beyonce would have approved.
Favorite dinner of the week came on the fly. I sauteed half an onion and clove of garlic in a few teaspoons of olive oil, added a chopped anchovy, the last cup of wine from a bottle of red, about 1 1/2 cups of tomato sauce, and a tablespoon of basil pesto. I let that bubble on the stove for about 10 minutes, then added boneless skinless chicken and simmered it until tender. A few handfuls of kale went in at the last minute and I served it with pasta (True Roots makes a good whole grain penne that gets a thumbs up from the kids).
This recipe from Skinny Taste was the inspiration for something a little closer to fish nuggets than fish sticks. I used frozen cod pieces from Trader Joe’s, which made for less work (and less $$), but I was a little underwhelmed by the quality of the fish. I’m thinking fresh next time around.
What I did have good luck with at Trader Joe’s is the latest addition to the fresh produce department: cauliflower rice. It’s not actually rice at all, but cauliflower pulverized into tiny pieces. I bought two one-pound bags and made a couple of cauliflower crust pizzas. Topped this one with pesto, spinach, and feta. I’ve got a proper recipe in the works, which I’ll share with you all soon!
Made a pot of Tuscan white bean soup for dinner one night, but decided a friend (whose baby arrived many weeks premature) needed it more than we did. Packaged it up to go and sent it to to the hospital with her husband.
This went packing in lunch boxes this week: school lunch lettuce cups. I chopped leftover chicken with apple, fennel, celery, walnuts, lemon, plain yogurt, dijon mustard, and a bit of mayo. Kids LOVED it.
One more item to take on the road: a little DIY Trail Mix done up in wax paper bags and stowed in the pantry to grab and go. Came in handy one busy morning when I needed a quick pre-workout breakfast.
More on the snack front, I wrote a piece for Parents Magazine about the (mostly) healthy new snacks I uncovered at the recent Fancy Food Show in San Francisco. Head on over here if you want to see my new snack favorites.
How was your Week in Food?