My Week in Food
As of last Friday, it’s officially summer in our house, which means we’re a little more freeform with meal planning, including this last minute pantry raid supper. I started with leftover Quinoa Tabouleh from the fridge, made a quick chick pea salad (chick peas tossed with lemon juice, olive oil, a few dashes of paprika, and crumbled feta), a Moroccan/French carrot salad (grated carrots, a little Dijon mustard, chopped fresh mint, olive oil, toasted pistachios) and store-bought babaganoush. My kind of warm weather cooking.
I have mixed feelings about cooking spray: love the convenience, but I’m a little weirded out by the spray. Plus, it often doesn’t taste all that good. Mr. Mom’s Kitchen brought home a newcomer to the scene: one with no additives or propellent. The only ingredient? Olive oil. And it tastes like olive oil. Though not as robust as some sprays, it’s my new “go to” for coating muffin tins and waffle irons.
Speaking of Mr. Mom’s Kitchen, look what he found for my birthday: a petite version of my favorite mixing bowl. If you aren’t familiar with Heath Ceramics, it’s a cult favorite here in San Francisco with a pretty little shop in the Ferry Building that’s worth checking out if you’re in my neck of the woods this summer.
Since we’re on the subject of travel, head on over here for some ideas and inspiration for healthy, kid-approved meals and snacks on the road. You also might like these portable snack ideas on Cooking Light.
My plans for summer travel involve relaxing with the latest issue of Cherry Bombe. Do you know it? It’s a gorgeous magazine, that, in their words, “celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach.” What’s not to love?
Another thing to love is this sweet farm stand in sleepy San Gregorio, south of Half Moon Bay. It’s 100 percent run on an honor system. Weigh and pay what you owe. Nobody minding the store.
One way to distinguish a hard boiled egg from a raw one is to give it a spin on the counter. A sluggish spin means it’s raw. That’s all well and good, but labeling them with a Sharpie is a safer bet where the kids are concerned. I love having a stash of eggs in the fridge for them to snack on, add to a lunch salad, or eat for breakfast.
This was one of the more popular meals from the week — sauce from scratch, meatballs from Trader Joe’s, served with spinach and crusty bread. For the sauce, I sauteed an onion and garlic in olive oil, added a 28-ounce can crushed tomatoes, a glug of red wine, a pinch of red pepper flakes, a Parmesan rind, and a small handful of fresh basil. That simmered for about 20 minutes. I ran it through the blender (minus the Parmesan rind) and then added the meatballs straight from freezer to pot, heating on low until cooked through.
With a second round of Brown Sugar Roasted Apricots under my belt, I had leftovers, which proved delicious for breakfast paired with Greek yogurt in lieu of creme fraiche. Make this for yourself!
And make this for the dads in your life: the Ultimate Egg Manwich from the archives: An oozy egg, lettuce, tomato, bacon, and sriracha mayo. Father’s Day is nearly here!
How was your Week in Food?