Posts tagged cooking
watch out blue apron

A new Stop & Shop opened about 2 miles from my house. What makes this extra appealing isn't just a new grocery store in suburbia, but it has a drive-thru Starbucks too! Yes, we are living the mom dreams over here in the Metro-west. And to make this sell even more desirable, the first kiosk when you enter the pristine grocer is a section of curated dinner preps. It is exactly like those meal delivery services like plated, one potato, and blue apron minus all that packaging waste! One bag filled with all the ingredients needed to prepare a quick, delicious home cooked dinner. Just grab the bag and head home and have dinner prepped and ready in approximately 20-30 minutes. As a working mamma, this is life-saving. A habit has recently formed in which this "meal kit" dinner is our Tuesday night cuisine.

Tuesdays are a bit of a hustle. It is after Monday which is always tough. Anyone else feel more tired on Tuesday than Monday? I guess Monday I run on adrenaline but Tuesday my body is like, "Oh hey we have to do this again?" And then after getting home from my hour long, traffic-filled commute it is time to get dinner on the table before I sneak off to pottery class. In an attempt to not only eat pizza quesadillas or frozen chicken fingers,  this Stop and Shop "kit thing" has been awesome! And David liked it so much he requested it join the dinner rotation and therefore, it is appearing here on the blog for posterity, since unless I log it, I will forget all about how to make it (and of course I threw out the recipe card because I am such a purger!).

Pork Chops and Sweet Potato Hash

2 bone in pork chops (or more if needed)

Salt and pepper

1 sweet potato

1 gala or honey crisp apple

thyme

honey

chicken broth (about a 1/2 cup)

3 strips of bacon

red onion

You will need two pan on the stovetop for this. In one pan, add some olive oil and bring to a medium-high heat. Salt and pepper both sides of the pork and cook each side in the pan for about 4-5 minutes depending on the thickness of the chop. Once the pork is cooked remove from the pan and add in the chicken broth, some thyme, and honey. Stir and let simmer until reduced by half. This will become a nice deglaze sauce for the chops.  In the second pan, add some olive oil and diced bacon, apples, sweet potato, and red onion, and some more thyme. Cook for about 15 minutes stirring occasionally. Plate together and enjoy! Super simple, flavorful, and delicious.

Shepard's Pie

On December 18, we eat sausage and rice casserole. David's birthday request is a standard meal from childhood. A dish full of family folklore and a recurring request across all birthdays on David's side. It is a simple and direct meal with few ingredients and even less prep. It is delicious and not a grain of rice is left after mealtime. Clearly, it is a birthday request meal I can easily stand behind. Then David said, "I think this might be my new favorite meal for my birthday!" What could this meal be? What dish could possibly unseat the casserole that has stolen hearts and minds for the past 36 years?  Hold your breath.....it's shepard's pie! I know what you are thinking: Really?  Yes, really!

  • 2 lb ground beef or lamb
  • salt and pepper
  • olive oil
  • 8 Tbs unsalted butter
  • 1 large yellow onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1/3 cup  all-purpose flour
  • 3 1/3 cups beef broth
  • 2/3 cup dry white wine
  • 2 tsp rosemary
  • 3 lb potatoes, peeled and cut into chunks
  •  1/3 cup heavy cream
  • 1 cup frozen peas

Preheat an oven to 325°F. Season the beef with salt and pepper. In a large ovenproof pot over medium-high heat, warm the olive oil. Browned the beed. Transfer to a plate. In the same pot over medium heat, melt 4 Tbs of the butter. Add the onion, carrots, celery and garlic, cover and cook, stirring, until the carrots are crisp-tender, about 5 minutes. Uncover, sprinkle with the flour and stir well. Stir in the broth and wine. Add the rosemary. Bring to a boil over medium heat, stirring to scrape up any browned bits from the pot bottom. Return the beef to the pot, cover, place in the oven and cook until about 1 1/2 hours. About 30 minutes before the dish is ready, oil a baking dish. In a saucepan, combine the potatoes with salted water to cover and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are tender, 20 to 25 minutes. Drain well. Cut 3 Tbs. of the butter into pieces and add to the potatoes. Using a potato masher, mash the potatoes while adding enough cream to create a smooth texture. Season the meat mixture with salt and pepper, stir in the peas and pour into the prepared baking dish. Spread the mashed potatoes on top. Cut the remaining 1 Tbs. butter into bits and use to dot the top. Bake until the top is lightly tinged with brown, about 20 minutes. Enjoy!

skirt steak with long beans
It is amazing what you can do when sleep deprived. The last two nights Mr. Henry has decided to host an all-night dance party. The problem is mom and dad were not really feeling it. Unfortunately for all of us, Henry gets to dictate the evening schedule right now and so we were up, up, UP all night with the little fellow. Yes, he did sleep a little but it wasn't for long and by the time we fell back to sleep ourselves, he was rising out of his shallow slumber. Despite the last 48 hours of no sleep, we have still been able to shower, cook, and function more or less. Last night we cooked up this skirt steak with green beans and potatoes. It was super simple but if I had to do it again, I might not use skirt steak. I think a sirloin would have really heightened the meal. Fingers crossed that we are able to cook tonight before collapsing into a pile of sleepless jelly!

Ingredients:

1lb Skirt Steak

6 Ounces Long Beans

4 Cloves Garlic

1 Bunch Thyme

1 Pound Russet Potatoes

1 Tomato

Preheat the oven to 500°F. Place the potatoes on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to thoroughly coat. Arrange the seasoned potatoes in a single layer and roast in the oven for 20 to 22. season the steaks with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side. Remove the steaks from the pan and set aside. Add 2 teaspoons of olive oil to the pan and heat , dd the diced garlic cloves and cook. Add the long beans, tomato, half the thyme. Season with salt and pepper. Cook, stirring occasionally, for 4-5 minutes. Plate the dish by placing the potatoes first, top with greens, and lastly add the steak. Enjoy!

shrimp summer rolls

Our last Blue Apron recipe for the week was for Shrimp Summer Rolls. This was the one recipe that David was not too excited about. As a result, it has us questioning whether or not joining Blue Apron is right for us. While you can indicate generally what you want to eat via categories such as poultry, beef, and vegetarian, you don't really get to specify what you want to eat in detail. So if you have selected to receive seafood, you are open to receiving then any type of seafood dish. Some you might really like and others you might be lukewarm about it. Even though David was not a fan of the summer rolls as an idea, once it was cooked up it was quite good. When we go to the Cheesecake Factory, I always like to have the summer roll for an appetizer so now being able to make these myself will satisfy my craving for this light and refreshing dish. photo-36

Ingredients:

1 Bunch Cilantro

1 Bunch Mint

1 Carrot

1 Head Red Leaf Lettuce

1 Kirby Cucumber

10 Ounces Peeled, Deveined Shrimp

2 Ounces Cellophane Noodles

1/4 Cup Peanut Butter

1 Tablespoon Mirin

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha

10 Rice Paper Wrappers

 

Bring a small pot of water to boil. Turn the heat off and add the cellophane noodles. Allow the noodles to sit in the hot water to cook for 2-3 minutes. Drain, run under cold water for 30 seconds and set aside. In a pan, heat a tablespoon of olive oil, add the shrimp, season with salt and pepper, and saute until shrimp are cooked through approximately 4 minutes. Take the shrimp off the heat and place them on a plate in the refrigerator to cool down. Now it is time to assemble the roll. Cut the cucumber and carrot into thin strips, pull the mint and cilantro leaves from the stem, and wash the lettuce. In a swallow bowl of warm water dip the rice wrapper for 20-30 seconds. Lay the softened rice wrapper on a clean surface, place lettuce, carrot and cucumber strips, 3-4 shrimp, 1-2 mint leaves, 1-2 cilantro leaves, and cellophane noodles. Roll the wrapper like a burrito and place on a plate. Repeat the assembly line until you have used all of the ingredients.

Sauce: In a small bowl add the peanut butter, mirin, soy sauce, and sirarcha (to taste)

 

oven fried chicken with sauteed green beans and corn

Our second Blue Apron meal was delicious this week. Oven Friend Chicken with Sauteed Green Beans and Corn really hit the spot and even David agreed that it was quite good!  With two of our three meals digested, we are really really thinking about joining Blue Apron during this first year of new parenthood. Because, even though I can get the recipes from the service online, can I get all the ingredients for the price Blue Apron is offering, that is the question! David and I will try this week to buy three meals worth of ingredients for these Blue Apron recipes and see what it costs us from a regular grocery store. Anyway, back to cooking this meal. While Henry napped in his mamaroo, I cooked up this meal in 20 minutes. I seriously cannot believe how easy this company has made dinner time.  Yes, I cooked it at 3PM and then let it sit on the oven until David got home and we reheated it for dinner, but it is the small victories in life as a new mom that matter! This meal will definitely join our meal rotation since it was super flavorful, easy, and the quick quick quick. Ingredients:

5 Ounces Green Beans

2 Boneless, Skinless Chicken Breasts

2 Ears Corn

1 Bunch Basil

1 Clove Garlic

1 Lemon

1 1/2 Cups Panko Breadcrumbs

1 Cup Buttermilk

2 Teaspoon Fried Chicken Spice Blend (Smoked Paprika & Garlic Powder)

1 Tablespoon Butter

1 Mini Bottle Tabasco Hot Sauce

 

Preheat the oven at 450. Cut the chicken breast into three equal pieces. Dip the chicken in the buttermilk and then roll in the panko breadcrumbs and spices (which you should blend together in a little bowl). Place the breaded chicken on a lined baking sheet. Bake for about 15-20 minutes or until the chicken is cooked through and the breadcrumbs have browned.  Meanwhile, in a pan on the stove, melt the butter and  add a tablespoon of olive oil and saute the green beans (which you should cut into 2 inch pieces). Once the beans are a bright green, about 2-3 minutes, add the corn kernels that you removed from the cob, juice of half the lemon, salt, pepper,  and basil. Saute all together for another 2 minutes. Add a 1/4 cup of water to thicken the mixture.  Then plate the sauteed vegggies and top with the delicious chicken.  They recommend adding Tabasco sauce to taste on the chicken but I skipped this part and it tasted fine.

lamb, mint, and pea orecchiette

We have been so lucky.  Since Henry was born we have been able to avoid cooking in the kitchen for almost 3 weeks. Our nearest and dearest friends have taken amazing care of us and have brought over nutritious and delicious meals. From chicken pot pie, to kale salad, to fajitas, to lemon pepper chicken, to homemade pizzas, to stir fries, and so many more, we have truly been overwhelmed by the love and care of our friends. It cannot be stressed how amazing it was to not have to think about, worry about, or shop for dinner.  We were really able to focus on Henry and figuring out his needs and were able to avoid the frenzy of cooking and juggling the baby. Unfortunately, preparing dinner has now become a daunting task and I feel quite shy about being in the kitchen and trying to make sure Henry isn't having a meltdown. But timing dinner and naps is unreliable at this early stage. Thankfully, our friends, Lauren and Mark, have helped us with this big transition. They currently use Blue Apron as a weekly meal delivery service and generously gave us a free week trial of meals. We received our package yesterday and everything was fresh and perfectly portioned. All I needed to do was mix it up on the stove top and enjoy. With Henry as my sous chef, we prepped and cooked our first Blue Apron recipe and we loved it!  It was so simple and the recipe was complete in 20 minutes.  This service is perfect for new families and David and I are thinking about extending our membership now. The service provides you with recipe cards for each meal that you can then use again in the future if you decide not to use the delivery service again. So it is a win-win situation!

 

Henry was an excellent sous chef in his rocking chair on the floor. I kept holding my breathe and hoping he would stay content while I told him what I was doing on the counter and stove top. Hopefully in the future he can help his momma out with a little more of a hands on approach.

Ingredients:

Orecchiette Pasta

English peas

3 cloves of garlic

1 bunch of mint

1 lemon (for zest and juice)

1 purple spring onion

8oz ground lamb

2 tablespoons butter

1/4 cup Parmesan cheese

 

Cook the pasta and reserve 1 cup of water. In a pan, heat up 1 tablespoon of olive oil and saute diced onion and diced garlic cloves for 2-3 minutes or until fragrant. Add the ground lamb and cook through. Season with salt and pepper. Add peas, 2 teaspoons of lemon zest, squeezed lemon juice, butter, Parmesan cheese, and cooked pasta. Add the reserved water slowly to create a light sauce. Cook together for 2-3 minutes, serve and enjoy!

braised chicken thighs with tomatillo sauce

Last night we were a little adventurous. We knew we wanted to cook something that could last a few nights but we wanted it to be a new recipe which is always a little risky. What if we make a huge batch of something nasty?  Do we push through it all week long or decide to throw away a perfectly good meal because we don't find it to our liking? Having had a lot of red meat lately (which I have been craving!), we settled on a chicken dish. A lot of pregnant women have an aversion to chicken.  While I don't hate it right now, neither do I go searching for it. This added an additional element of surprise to dinner: would I be able to even tolerate the meal based on its protein?  The answer was thankfully a resounding yes. As a one pot meal, it practically cooked itself and it was so flavorful and simple to piece together that I am sure it will get added to our rotation of repeat meals. Ingredients:

6 bone in chicken thighs

3 cups of chicken stock

3 jars of salsa verde (approx 5-10oz)

1 jalapeno diced

1 carrot diced

3 garlic cloves diced

1 yellow onion diced

2 bay leaves

Olive oil

Canola oil

Salt and Pepper

Start by heating up a tablespoon of olive oil and a tablespoon of canola oil in a braising pot. When the oils are almost smoking, add the chicken thighs which should be seasoned with salt and pepper skin down until the skin is browned (approx 5-7 minutes). Flip the chicken over and add in the onion, jalapeno, garlic, bay leaves, carrot to the pot for about 5 minutes or until the garlic becomes fragrant. Add in the salsa verde and the chicken stock. Bring to a boil. Cover and reduce to a simmer for 1 hour. Serve in a bowl over rice and with warmed tortillas.

teriyaki salmon

This week I have been SO hungry!  I have just eaten through our pantry and refrigerator all day long.  Perhaps it is a growing week for the baby or perhaps it is just me being a fatty-pants but my hunger has been insatiable. I just finished dinner and seriously could eat an entire bowl of macaroni and cheese if it were offered. Part of me even wants to beg David to make it now as I write this! I am starting my 37 week this week and have so far gained 33 pounds. It took awhile to get to a place where I just accepted the rising number on the scale but  I am here now!  That being said, I did feel it was important for us to make a healthy dinner choice tonight after my week of binging of salty and sweet treats.  So we cooked up a quick and easy teriyaki baked salmon with our favorite kale salad. Ingredients:

Teriyaki sauce

Brown sugar

12-16oz wild salmon

garlic clove

 

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Mix together in a bowl the teriyaki sauce, chopped garlic cloves, and brown sugar. Marinate the salmon for at least 15 minutes in the marinade.

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Place the salmon on a baking sheet and pre-heat the oven to 450. Bake for about 12-15 minutes or until the salmon is cooked through and flaky.

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Then enjoy a super simple and delicious meal!

mezzaluna spinach soup

Not only is the school year coming to a close which is a whirlwind time but for the past two weeks, David and I have been fighting off a nasty cold. Our evenings have been consumed with sneezing, coughing, and trying to go to bed early. Yet, with the piles of grading calling to me from my work bag, I have tried to balance my need/desire for rest with the never-ending task of providing students with feedback on their assignments.  This has left dinners in a black hole. Last week, we simply pillaged our pantry. Which allowed us to eat through stocked items and goods that should have been eaten earlier but which also meant that we ate too many cheeseburgers and random meals for people trying to reinforce their immune systems. Finally on Sunday, there was (a) time and (b) ability to go grocery shopping. The only dilemma that remained was our low energy. We decided that since there was still a chill in the evening air that soup was probably our best bet. It would warm us up, include healthier ingredients than our depleted pantry, and would be quick and easy to pull together. This giant bowl of soup has sustained us thus far and hopefully after this week, we will both be in a place to rejoin the living. 1 box mezzaluna tortellini pasta

1 can 28oz diced tomatoes

6-8 cups vegetable stock

1 can white beans

1 bag of baby spinach

1 onion diced

3 garlic gloves diced

salt, pepper, red pepper flakes

Parmesan cheese

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In a large pot, saute the onions and garlic in olive oil until fragrant and translucent. About 3-5 minutes.

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Add the broth, spices to taste, diced tomatoes and bring to a boil.  Add the pasta and beans and simmer with a partially open lid until pasta is cooked to al dente. Add in a stir spinach until wilted.

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Serve with Parmesan cheese and enjoy!

asian roasted brussels sprouts

I love Brussels Sprouts.  It could be because those little cabbages are super cute but the flavor always hits the spot. They could be cooked in any fashion and I would probably enjoy them. Recently at my friend Rodney's house, he roasted them with some Asian flavors and this really enhanced this side dish for me. Prepared this way, they were so light and fresh. In an attempt to replicate this dish, I roasted some Brussels Sprouts last night and have now found my latest obsession. Seriously though I crave them now at every meal! Ingredients:

1-2 lbs Brussels Sprouts, cut in half

juice of half of lemon

olive oil

salt and pepper

1/3 cup of fish sauce

1/4 cup of water

red pepper flakes

1/4 suagr

1 garlic cloves

Preheat the oven to 400.  On a roasting pan, toss the sprouts with olive oil, salt and pepper.  Lay the sprouts soft side down so that they really roast up and darken. Bake them for 20-25 minutes. In a bowl, toss together the vinaigrette ingredients. When the sprouts are done, toss them with the vinaigrette and serve.  It is seriously so easy and insanely flavorful!

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spicy dr. pepper pulled pork

When David was elbow deep in plaster and fixing our kitchen ceiling, I felt a little useless (post to follow soon about the Home Improvement Project). I know I am pregnant and I can't be standing on ladders or near a work site, but I still wanted to help him. David's weakness is Dr. Pepper. If left to his own devices he would drink himself silly.  Rhee Drummond , of the Pioneer Woman cooking empire, has an interesting pulled pork recipe with Dr. Pepper as a main ingredient. Dashing out to Whole Foods, I bought my supplies and put together the recipe. So as David plastered and painted, the pulled pork cooked slowly in the oven bathing the home in a delicious aroma. It was quite a nice Sunday after all. David was excited with the progress he was making on the project and I was thrilled that even though it was a DIY project that it would in fact be complete within the confines of the week. The rain outside made working inside desirable and the meal basting in the oven promised a scrumptious dinner to end on. And, it was. IMG_5604

 

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strawberry scones

I can't remember the last time we baked. Since there is not a lot of self control in our home when it comes to sweets, we try to avoid bringing them in the house in general. So sad, right? But of course, it is important to constantly remind myself that I need to watch the intake, keep sugars to a minimum, and eat meaningful calories. Nevertheless, looking through our pantry,  it became apparent that we had just the right ingredients to bake scones. Even though energy is a major commodity these days for me, I decided to expend a little in order to later enjoy a delicious scone while sitting with my feet propped up. The recipe from Eat, Live, Run was simple to follow and my first batch of strawberry scones were quite successful!  Every morning since, I have been very thankful to my former self for making these delicious treats that my current self can enjoy. Besides, it is made with whole grain and strawberries so it can't be too "bad" for me, right? Screen Shot 2014-04-15 at 9.15.15 AM

spicy sausage & arugala naan pizza

Screen Shot 2014-04-15 at 9.14.09 AM 10 weeks.  That's all that is possibly left until we meet out little guy.  In some ways, 10 weeks still feels luxurious and distant and in other instances it feels like a blink away. Of course we are excited for the day to come but there is always so much on the "to-do" list.  Regardless of our planning though, I am sure he will come whenever he is ready to grace us with his presence! This week, 30 weeks pregnant, marked a change in my energy level.  My second trimester energy high is starting to wane a bit and I am curious if the crushing first trimester exhaustion that I have had an extended reprieve from is returning. Getting through the day isn't too challenging but I definitely feel the day on my bones when I ride home and in my muscles when I finally collapse on the couch. Quick and easy dinners are therefore a major necessity now. This latest naan pizza was so simple that it might become my next obsession.

Ingredients

4 Naan

tomato paste

ricotta cheese

1 Spicy Sausage

1 red onion

parmesan cheese

red pepper flakes, salt, pepper

olive oil

arugula

Preheat the oven to 425.  On a baking sheet lay out the 4 naan.  Mix 4 tablespoons of tomato paste with 4 tablespoons of water. Spread this mixture over the naan, leaving a little room at the edges for "crust." Lay some thin slices of red onion on top of the sauce, crumple the ricotta cheese and scatter over sauce, sprinkle parmesan cheese, red pepper flakes, salt, and pepper. Remove sausage from casing and crumble and distribute over the 4 naan. Drizzle olive oil on each naan. Bake in the over for 16 minutes. Once the time is up, top each pizza with arugula, serve, and enjoy!

vegetable barley soup

Last night David and I were set to watch a marathon of Homeland.  Finally realizing that our local library could save us a great deal of time and money, we have started to borrow television series instead of splurging on them ourselves. We donned our pajamas and curled up on the couch together each with a big bowl of our vegetable barley soup.  Covered in blankets, we enjoyed both the warm meal and the good drama.  Of course, being pregnant meant that our "marathon" of Homeland episodes was actually just one for the night as the meal combined with my sleepiness were the perfect combination for an early bedtime! Screen Shot 2014-03-05 at 8.48.58 AM

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Ingredients:

5 garlic cloves diced

4 onions diced

6 carrots diced

4 parsnips diced

6 celery sticks diced

1 cup of barley

1 bunch of kale, washed and torn roughly

2 cans of 28 oz diced tomatoes

6-8 cups of water

red pepper flakes, black pepper, salt

Cook the barley according to package. In a large dutch oven or deep soup pot, heat olive oil  and add the garlic. Toss together until garlic is fragrant. Add all of the vegetables (carrots, onions, parsnips, and celery) and mix together.  Add spices. I went heavy on the red pepper flakes and pepper to ensure ultimate flavor. Cover the vegetables and left cook for about 12-15 minutes. Stir occasionally.  Once the vegetables are translucent and cooked through, add the diced tomatoes and water. Bring to boil, and then simmer together for 15-20 minutes. Add in the kale and the cooked barley.  Enjoy!!

roasted chicken and root vegetables

The picture associated with this meal does not do it justice. I should have taken the shot before David carved the chicken, but the smells of the delicious meal had permeated the house for 90 minutes and we were ravenous to begin dinner. The chicken's photo shoot was rushed but boy oh boy did we savor this meal. We actually even broke out into a little "fight" over the potatoes and whose plate was perhaps being too potato gluttonous! So even though this picture is a bit underwhelming, we had to post about the meal in order to add it to our growing list of delicious dinner options. Screen Shot 2014-03-03 at 1.02.18 PM

Ingredients:

1  4lb chicken

salt, pepper

1 stick of butter

chicken stock

1-1.5lb of fingerling potatoes, cut in half lengthwise

4 carrots, cut into 1-2inch sections

2-3 yellow onions, cut into quarters

1 lemon

1 head of garlic

In a roasting pan create a "bed" of carrots, potatoes, and onions. Pour 1 cup of chicken stock over the bead of veggies. Rinse the chicken and stuff the chicken with the lemon cut in half and the head of garlic cut in half . Seal cavity with a toothpick. Bring the stick of butter to room temperature and smear all over the chicken, even between the skin and breast meat if possible. Generously sprinkle pepper and salt all over the chicken. Bake the chicken for 30 minutes at 425, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for another 30 minutes, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for a final 30 minutes. Take out of the oven and wrap tightly in aluminum foil for 20 minutes to let the juices set. Carve and serve with the roasted veggies!!

spicy pork & mustard green soup

My cravings primarily come in two categories: salty and spicy. I find myself picking the spiciest item on the menu or adding drizzles of Sriracha sauce to everything (including my lunchtime salads!). This little dude has a "hot" tooth and I find myself giving in to it every day.  Thankfully,David already was a spicy food eater otherwise this latest phase of food cravings would be miserable for him. I sort of want to try a chicken wing eating contest with him now to see who can handle the hottest of hot. Prior to the baby-to-be, I wasn't a lightweight when it came to spice but I definitely feel a new level of spice competency! It is my latest "super power" perhaps? Last night for dinner in order to tap into this craving, we cooked up a spicy pork and mustard green soup from Bon Appetit. With David helping as my sous chef, cleaning the greens and dicing the scallions, the dinner from beginning to end took no longer than 20 minutes to make. Super easy, spicy, and flavorful my craving was satiated....for now. (Though a drizzle of Sriracha really added just that little bit extra I needed).

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paella & pregnant winters

The Winter is a beautiful season in New England. Snow covers the trees, streets, and yards of every home, while people huddle with loved ones and friends to stay warm. The sun shines brightly most days with clear blue skies, but the temperatures remind you that winter prefers for you to stay indoors or to layer yourself.  I like to pretend sometimes that I live in the North Pole when the banks of snow are higher than my thighs. How rugged are we? I say as I take Buster and Bella out back to carve a path. This winter has been particularly snowy.  Snuggling indoors with David, we cook solely belly-warming meals like paella. Yet, this winter has turned me a bit against it. Part of me has started to ache for warmer temperatures and springtime rains. Perhaps being pregnant contributes to this a bit. Snowy streets are treacherous for me now. I worry a lot about falling down and what that could mean for the little one. Thankfully (knock on wood) I have avoided this seasonal hazard so far. This morning though, I was in a panic as I tried to climb the hill to my school and found myself sliding backward more than moving forward. While I definitely don't want to "wish" winter away, I am getting ready for the Spring thaw to come our way. Screen Shot 2014-02-19 at 8.45.08 AM

 

fresh bruschetta

Screen Shot 2014-02-07 at 7.13.53 AM On snow days, I am all about comfort food. Give me macaroni and cheese, meatloaf, or a hot minestrone soup. My belly demands the warm comfort of rich, savory foods. This last storm though was a little different. While David shoveled us out of almost twelve inches of snow, I diced up some tomatoes tossed them with some oil and vinegar and toasted a baguette.  Dinner was light, cool, crisp, and clean and the bruschetta was just delicious (even if it wasn't my usual macaroni and cheese)! I  burnt my finger a little while toasting the bread because I was over-zealous is my desire to eat this up immediately, so be careful when you flip the toasts.

Ingredients:

2 cartons of red cherry tomatoes

2 cartons of yellow cherry tomatoes

balsamic vinegar

olive oil

garlic

basil

salt

pepper

red pepper flakes

baguette

In a frying pan, toast 5-6 cloves of garlic in olive oil until they are golden brown. Transfer the garlic and oil to a medium size bowl.  Slice the tomatoes in half length-wise and add them to the bowl. Bunch basil together on a cutting board and slice into thin strips, add these as well to the bowl. Sprinkle some salt and pepper and red pepper flakes into the mix. Toss in about 1-2 tablespoons of balsamic vinegar. Mix everything together and taste.  Add whatever you feel you want more of.  Set aside to let the bruschetta juices mix together and become amazing. Then slice the baguette. In the same frying pan that you browned the garlic, add a tablespoon of butter and place the slices of baguette into the frying pan to toast. Flip the toasts after 1-2 minutes to brown both sides (add more butter if necessary so as not to burn the toast). Transfer to a serving plate. Enjoy!!

simple salmon

You can not make a more simple yet delicious salmon. It is one of our favorite meals because the prep time in practically non-existent and on a busy night it still warms the belly. 8oz wild salmon

olive oil

juice of half a lemon

salt

pepper

garlic powder

Screen Shot 2014-01-25 at 4.29.51 PMRest the salmon on a medium-large piece of foil. Sprinkle with salt, pepper, and garlic power. Drizzle olive oil and lemon juice. Fold up sides of salmon making a little foil packet. Place on a baking dish and bake for 35-40 minutes at 375.

Screen Shot 2014-01-25 at 4.30.03 PMWe always serve our salmon with the kale salad we are obsessed with. It just comes together as a healthy and satisfying meal!

crock pot pulled pork slider

After a Skype call with my sister-in-law, Jessie, on Thursday night, I was left craving pulled pork sliders. While we had been chatting, she was whipping them up for her dinner with the littles. I could practically smell them through my laptop and they "smelled" so good. When making the grocery list for this coming week, it was beyond clear to me that pulled pork sliders would be on the menu! I browsed my favorite food bloggers for inspiration and as usual found a recipe from Eat, Live, Run that looked intriguing. And of course, I was not disappointed with her saucy pulled pork recipe. 2lb pork butt shoulder

1 bottle favorite BBQ sauce

1/2 bottle of BBQ with either a Chipotle flair (which she recommends) or if you want more of a sweet/tangy taste maple flair (which we decided to do)

1 onion chopped

ground mustard

pepper

salt

cayenne pepper

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Rub the pork butt shoulder with the dry mustard, salt, pepper, and cayenne pepper on all sides. Brown the meat in a frying pan on all sides.  Then transfer to the crockpot. Add the onion and BBQ sauces. Cook on high for 6-8 hours.

Screen Shot 2014-01-26 at 6.10.12 PMWhen the meat is ready, remove from the crockpot to a cutting board and shred with two forks.  This will be quite easy as the pork will fall apart from simmering all day long. Return the shredded meat to the crockpot of sauces.  Serve as sliders! Screen Shot 2014-01-26 at 6.10.26 PM