We’re super fortunate to have a little 16-month-old who is obsessed with umami flavors. As a consequence we’re leaning into mushrooms and Brussels sprouts now that the temperature is attempting to change for the fall. This recipe was an easy combination of protein and vegetables (and fungi) that made leftovers for a few days. Otto went crazy for the sprouts and mushrooms, and we’re getting ready to make another large batch to keep him healthy and strong. We know you’re going to like this—enjoy!
It’s October and even though the weather is fluctuating between “normal” fall weather and summer temperatures, I have the autumn spirit. Our local grocery stores have all kinds of fall produce, from gourds and pumpkins to beets and turnips. I couldn’t resist the “pie pumpkins,” also known as sugar pumpkins. But I wanted to do something savory with them.
After perusing the fresh produce area, I decided to make a mash-up bake with a rainbow of vegetables along with uncooked chicken breast that we had leftover in the fridge from something else. It not only looks beautiful, it tastes good. The overall flavor is very earthy and savory, but the pumpkin and beets give a light sweetness while thyme adds a slightly bright note. We hope you enjoy it!
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!
Sometimes, we’re really organized and batch cook on Sunday for the whole week. Most weeks, though, we are lucky to get enough food cooked on the weekend to get us through Monday. The rest of the week is a bit of a scramble. So, if I want us to have dinner as a family, before Otto goes to bed, I need something super quick and easy.
This recipe is just that—and it’s also fairly economical. We love the bags of frozen vegetables at Costco (this week, we got the stir fry blend). The bags of raw, frozen shrimp are also much more affordable than buying shrimp fresh or even defrosted at the regular grocery store. The rest of this recipe consists of things we always have in the pantry.
I tossed it together tonight half hoping it would be good and that Otto would eat it, and half feeling fairly confident because “who screws up stir fry, right?”. Otto did enjoy it as did Brent and I. 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!
As summer is drawing to a close on the calendar, I’m eagerly awaiting the fall weather. Unfortunately, it seems we’ll have to wait a while. The temperatures here lately have been in the 90s and humid.
This soup brings together my love for curries and my need for light, refreshing meal options that the whole family will enjoy. (Yes! Otto loves it, too. He’s such an adventurous eater.) It’s sweet and spicy, bright and (oddly) thirst quenching. Admittedly, it eats a little more like an appetizer than a main course; that said, you could easily serve it for lunch or dinner. Enjoy!
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.