This is one of those recipes we threw together using what we had in the fridge and freezer, unsure if it would work. I told Brent, “I want to use those chicken breasts and vegetables in the freezer. Can you help me figure out what else we can cook them with to make it more than just a basic chicken and veggies sauté?” He said, “Sure. I can try,” and got to work.
When he first pulled out the rosé and coconut cream, I was skeptical. But it worked rather well. In fact, this dish reminds me slightly of chicken marsala. I think that’s because of the combination of truffle (a very umami flavor, like mushrooms), wine, and cream.
It’s kind of magical how sometimes he has a rough idea and I can execute it perfectly, but other times I’m the one with the vague idea and he execute a delicious dish. Still other times we bounce ideas off each other, split the prep and cooking work, and even make edits to our original plan as we’re cooking. Ultimately, what matters is that the food we make is delicious—for us, for our son, and for you.
We recently bought a big container of baby Bella mushrooms to simply roast and serve as a side dish or snack on them during the week. But, when it came to it, I wasn’t excited about roasting them. I used to dislike mushrooms, and while I like them a lot now, I still prefer them mixed in with other foods.
Meanwhile, Otto loves mushrooms. I’m pretty sure they are his favorite food, and that feels like a serious parenting win. So, I came up with this recipe for him. We hope you enjoy it as much as he did!
We have been hosting a lot of family and friends lately to celebrate Otto’s first birthday, the start of summer, and the first birthdays of Otto’s little baby buddies. For the most recent barbecue, I wanted to serve a fruity adult beverage.
Instead of buying a pre-mix that would be loaded with added sugar or preservatives, we bought a bag of frozen fruit at Costco: Organic Mangolicious Blend by Nature’s Touch. Of course, we didn’t use the entire bag for the frozen drink, and the next day I was craving ice cream. We didn’t have any on hand so I made my own using the frozen fruit!
This recipe is so simple but I think the flavors are pretty fantastic. I hope you will agree!
The mom’s group in our area is very active, and so large that it’s subdivided into groups based on the children’s ages. I’m a “Llama Mama” and this year, it was the Llama Mama’s turn to host the annual pot-luck family picnic. I volunteered and also took a side salad. Now, a typical picnic side salad dish might involve leafy greens or cold pasta and chopped veggies plus some form of cheese and dressing. Given that we’re gluten- and dairy-free and I know at least a couple of the moms in the group are vegan, I wanted to avoid those “normal” options.
As I planned for the day, I was chatting with a college friend. Feeling somewhat nostalgic, I reflected on the things she often made when we were roommates–Matza Ball Soup, latkes, bagels with cream cheese and lox (OK, no, she didn’t make that one from scratch). Now, couscous isn’t a “traditional” Jewish food (it originates from Northern Africa) but it’s commonly enjoyed in Jewish communities and I can remember having cold, crisp couscous salad in the spring and summer or hot couscous with toppings in the fall and winter. This rendition of a cold couscous salad pays homage to those while being vegan- and paleo-friendly. We hope you like it and choose to serve it at your next picnic or barbecue!
This dish came about one weekday evening as we scrambled to get something put together for dinner without any planning. We had a bunch of mushrooms and a few chicken thighs that we needed to use. We also had a handful of Italian pork sausages. As it turned out, the combination of those things with a simple drizzle of olive oil and some spices was rather tasty. It was so good, in fact, we have made it a few times and decided we needed to share it with you. We hope you enjoy it!
I recently had a craving for Mexican food, and one of my favorite things is a good guacamole. It’s delicious, satiating, and guilt-free. Frankly, I’m surprised it’s taken us this long to share our recipe with you. We were first going to share it as part of a larger taco bowl recipe, but we realized this is too good to not stand alone.
It’s simple and perfect for snacking with veggies (celery, bell pepper sliced, etc.), pork rinds or gluten-free chips, and it makes a great topping for scrambled eggs and homemade tacos or burrito bowls. Note: The habanero has me nervous the first day because it’s flavor was punchy. But it mellowed by the second day and added just the right sweet heat to the guac. We hope you enjoy it!
True story: When I met Brent back in 2010, I was living on salads, cereal, spaghetti and (store-bought frozen) meatballs. Every so often I would get the urge to make something that was relatively fancy or sophisticated. One go-to was a peanut butter curry. I would heat and stir peanut butter, milk, and curry powder in a sauce pan until melted and fully blended. Then, I would add some extra salt, pepper, garlic and/or red pepper flakes for extra heat. I typically cooked the chicken separately and simply slathered on the sauce just before serving.
Reflecting back on that, I have to laugh. I had no idea dairy was the cause of all my sinus issues and I never even thought to look at the peanut butter ingredients on the label; I just purchased whichever brand was cheapest! I’ve come a long way, but sometimes, I still crave that peanut butter curry. Even though we are not strict about legumes, I usually don’t buy peanut butter. So, when I planned this recipe, I decided to use almond butter. I made a few other enhancements, too, including using the tagine so it could all cook together and make the chicken super tender. I hope you enjoy it as much as Brent, Otto, and I did! (Yes, our nearly 11-month-old had some and loved it!)