My Week in Food
We’re finally getting some cold weather here in California (or at least chilly by our standards), which calls for comfort food, starting with this homey Hungarian Mushroom Goulash from Sarah Copeland’s vegetarian cookbook Feast. The mushrooms did such a fine job in their meaty role, we didn’t even miss the beef.
Traveling the comfort food globe seemed to be a bit of a theme this week, since I also made a big pot of Aush, the most delicious of Afghan soups. I urge you to try it if you haven’t already. And then there was this pretty Coconut Red Lentil number, which gets its flavor primarily from spicy Thai curry.
Far less exotic, but always a kid favorite, was a batch of Slow Cooker Turkey Meatballs I made one night. On Day Two, I sliced up the leftover meatballs, tossed them with the remaining sauce, along with steamed broccoli and cooked penne. A shower of Mozzarella crowned the top and the whole thing got blasted under a broiler. Yum.
In the past, I might have done that dish up with brown rice instead of pasta, but I’ve been curtailing my rice intake of late, since arsenic in rice doesn’t seem to be letting up. Pregnant mamas and parents of little ones especially may want to watch how much rice is showing up on your table. You can find out more over on Fooducate.
On a lighter note, this was a colorful lunch one day of Lavash Pizza and a little batch of DIY trail mix. Keeping containers of cut up vegetables on hand makes that part of the school lunch equation a no brainer.
It hasn’t been all savory around here, Rosie baked up a batch of finger-licking cupcakes for a friend’s birthday, packing them up and hauling them to school one day. Lucky for me, she couldn’t fit every last one in the Tupperware. Me + cupcakes + at home with nobody to supervise = a problem in the best possible way.
The cupcake recipe is a one-bowl-wonder from the dessert chapter of The Kitchn Cookbook, which has been a beloved bedtime read of late. It’s also a favorite of food writer Cheryl Sternman Rule, who included it in her terrific review of 2014 cookbooks.
With the holidays approaching, and all the cooking that entails, I hauled my knives into Bernal Cutlery for a sharpening tune-up. These guys are nice-as-can-be, know everything about knives, and have very kindly located themselves across the street from Tartine Bakery. Go there if you live in San Francisco. If you don’t, consider finding a good knife sharpener in your neck of the woods; it makes for better, easier, and safer cooking.
I had envisioned those pomegranates on my Thanksgiving table, but store-bought mandarins had to suffice. I’m still recovering from being outwitted by birds.
Turkey abundance aside, I did leave room for pie this year, but opted for the one NOT pictured…. a totally non-traditional but crazy-good chocolate cream number that was chilling in the fridge when I snapped this photo. The apple crisp and pumpkin pie? Saved those for breakfast.
And lest you haven’t heard enough of my proselytizing about homemade broth, here is a “how to” on turning your leftover turkey bones into turkey broth. It may not change your life, but it will change your soup.
How was your Week in Food?