My Week in Food
Big emphasis on breakfast this week, starting with these beauties: red and green baked apples. It’s a recipe in the works for my cookbook, but I did something similar a few years ago that you can find here.
Started the week off with a big veggie prep — washing lettuces, chopping vegetables, and making a generous jar of salad dressing. All that paid off when it came time to make a pretty lunch salad and to heavy up the lunch boxes with vegetables.
I spent a little time over at Williams Sonoma headquarters last week, where Test Kitchen Director, Amanda Haas, challenged me to a “Bento Off”. Here we are, duking it out. She had a clear height advantage, but I’ve got a fierce left hook. It was all in good fun and part of a class to teach WS staffers some of our favorite lunch tips and recipes.
Clearly someone in our house has been spending time on Pinterest. I had nothing to do with this chick pea and cucumber “salad in a jar”, but do have to own up to anything involving parchment and twine.
More breakfast, this time leftover pancakes, toasted and topped with cream cheese, lettuce, and smoked salmon. A nice departure from butter and maple syrup, no?
Whirled up an old favorite for a post-workout breakfast one day. This time I added half of a frozen banana to up the creaminess factor. You’ll find that recipe among the list of 12 quick breakfasts over here.
Cold season hit hard this week, wiping out three of us for several days. First order of business was a vitamin C-packed smoothie. Even the sorest of throats managed to get it down, no problem. The recipe looked something like this (roughly): 1 generous cup frozen raspberries, a couple of orange wedges, half a small tangerine, 1/2 frozen banana, 1/4 teaspoon vanilla extract, 1/2 cup plain kefir, a squeeze of honey, and just enough milk to make it blend.
Soup seemed to be in order as well this week. First, this new-to-me Fideo soup I found over on Hola Jalapeno. It’s a simple tomato number packed with little noodles that you crisp in a pan. It’s the sort of recipe to keep in your back pocket since it’s homey and comforting and made with ingredients you probably have in your pantry. I added a tiny bit of chipotle pepper since a little heat seems to clear up stuffy noses.
Speaking of soup, I love when you guys send me images of the recipes you find here, especially when they show up over on Instagram. In this case, my friend Spring shared her version of Udon Noodle Soup. So pretty, I just may have her take over in the photo department.
A favorite read this week was The Truth About Fruit Snacks over on Real Mom Nutrition, which sheds some light on how “fruity” those little packaged fruits really are.
Some good news on the fast food front, the hamburger chain Wendy’s agreed to remove soda from its children’s menus, following in McDonald’s footsteps (they took soda out of Happy Meals in 2013). You can read more about that here.
Looking into next week, many of you may have Superbowl on the brain. Love Cooking Light as a resource for less decadent alternatives to traditional game day recipes, such as this Artichoke, Spinach and White Bean Dip. May have to put that one the agenda.
How was your Week in Food?