Sometimes, I want breakfast for dinner. Other days, I want dinner for breakfast. Still others I want brunch (a.k.a. a silly but glorious excuse to eat pancakes, waffles, and other decadent dishes); and then there are the days when I just can’t decide. Let’s face it: our designations for what food we eat at various times of the day are somewhat arbitrary, based on years of tradition and societal norms that formed over time. I’m of the mind that, as long as it’s good food, you can eat it anytime of the day.
This quick and easy recipe comes out of my inability to decide between breakfast and dinner foods for dinner one night. I sort of wanted to eat eggs. I also kind of craved tacos. “Why not have both?” Brent asked. It’s ridiculously simply and fast to make, but we enjoyed it. We hope you will too!
When wild-caught salmon is “in season” (read, available at Costco), it becomes a staple in our weekly meal rotation. We’ll buy it on Saturday or Sunday, cook it on Monday or Tuesday, and enjoy any leftovers later in the week. Most often, we bake the salmon with garlic, dill, and oil or ghee. It’s quick and easy, and always tasty.
Recently, though, I’ve wanted a break from our standard salmon meal. I was staring at our pantry, and felt inspired by the macadamia nuts. I have also been on a bit of a curry kick. So, I put the two together and I think it turned out rather well. We hope you will agree!
Several years ago, for Christmas, my parents got us a tagine and a beautiful cast-iron trivet. We’ve long enjoyed cooking from India and the Middle East, and this gift was a great excuse to try more styles of cuisine at home. This recipe is a spicy chicken thigh recipe that is easy and delicious. The covered vessel traps flavors and moisture in the tagine and makes for some ridiculously tender meat—swap out chicken for goat or another tougher meat, and I think you’d still have an amazing entree.
We hope you’ll enjoy this spicy treat. If you’re not a big fan of spice, feel free to cut down on the chili paste by 1/2.
This week Heather is out of town for a business trip, so Otto and I are having a bachelor week. We’re super fortunate to have the support of our neighbors and community to help me with Otto’s drop off and pick up to daycare while Heather is away. Additionally, Heather and I did a lot in advance of her trip to keep this week low stress. One of those things was this recipe.
Otto, for some wonderful reason, loves umami flavors and is fairly indifferent to sweets. This recipe was a big hit with him, and he actually liked better as is than when we blended it up into a chunky puree for him. Regardless of how you take your solids, we know you’ll love this dish. It goes great with a big piece of steak or on its own.
While perusing the aisles at Costco this past weekend, something new caught our eye: Love Beets Beet Powder. Generally speaking, we prefer to get the actual fruit or vegetable—not a dried, powdered or concentrated version of it. But, we’re always open to trying new things. Plus, if this powder works well in variety of food options (as it claims to), it might allow us to get the benefits of eating beets when they are out-of-season and hard to find in the grocery store.
So, we bought it and our first experiment was to make a smoothie using it as well as frozen avocado chunks (also from Costco!). Good news? It totally worked. Even better news? This smoothie isn’t overly sweet and could easily be enjoyed as a breakfast, snack, or dessert. Best news? Otto loved it! We hope you will, too.