My Week in Food

Asian Collard WrapsLeading with a favorite this week: Asian collard wraps filled with shredded veggies and grilled pork doused in rice vinegar, fish sauce, and sriracha. Made the peanut sauce from my cookbook with a squeeze of sriracha for added kick. The consensus? Messy and time consuing, but totally worth making again.

Turkey Marina over Roasted Cauliflower

A far less fussy supper involved an end-of-the-week fridge cleanout that resulted in this turkey marinara pumped up with kalamata olives, capers, and a pinch of red chile flakes. I served it over roasted cauliflower with plenty of Parmesan. There was a surprising dearth of complaints from the peanut gallery over the absence of pasta. Success.

DIY Kale Chips / Mom's Kitchen HandbookAlso surprising was walking into the kitchen one evening to find one of my girls making a batch of Parmesan Kale Chips. A swoon-worthy first.

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Speaking of teens, this was a solution to study burnout on Sunday: notecards + breakfast at a favorite cafe. Learning Greek history always goes over better with a side of poached eggs.

Chocolate dipped cookies

Virginia and her playmate did some studying of their own: how to make homemade Pocky sticks (no, not hockey sticks)…those skinny Japanese bisquits dipped in chocolate. Although not likely to win any beauty contests, the cookies disappeared in no time.

Chocolate Bark / Mom's Kitchen Handbook

We’ve gone completely hippie with our dark chocolate bark over here. Still tinkering, but the recipe is coming soon. In the meantime, this one should hold you over quite deliciously.

Bento style lunch

The end to the school year is often accompanied by lunch packing burnout (sound familiar?). Luckily Mr. Mom’s Kitchen stepped up to the job one busy morning. I’d say he’s been pretty well trained, no?

Ham and Spinach Strata / Mom's Kitchen HandbookAnother high point this week was waking up to this gorgeous Egg Strata made by a very generous houseguest. She’ll be invited back.

Cooking class prepA snapshot from my  series of middle school cooking classes: Mini chocolate banana muffins in the works. I have to say, teaching 5th and 6th graders is pretty magical, though I’m sure it doesn’t hurt that food is involved in every class.

How to tell baking soda is fresh

Speaking of learning in the kitchen, I got this little nugget from Ellie Krieger on how to tell if your baking soda or powder is fresh: Add a drop of vinegar to a sample of it. If it bubbles, it’s still good.

IMG_9657In the category of, is this for real: Muscle Brownies spied in an airport snack shop. If I start to develop a six-pack, you’ll know why.

Mother's Day Brunch

In case you missed my Mother’s Day post, you’ll find 12 scrumptious brunch recipes here.

How was your Week in Food?

 

Comments

05.11.2015 at5:53 AM #

Meg Hart

Thank you Katie for somehow making your chocolate bark even more wonderful, and for the tip about baking soda. I love little secrets like that.

05.11.2015 at5:53 AM #

katiemorford

Me too, Meg. Can’t wait to share the new chocolate bark!

05.15.2015 at4:15 PM #

yunah

Just passed my tablet to scott to show him pic of mr.momskitchen’s handiwork.
then passed tablet to xander to show him home made pocky sticks.
We are amazed & inspired! Xoxo-yunah

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