It tastes 1000x better than it looks – and it looks pretty delicious.
I absolutely adore José Andrés’ original recipe for Huevos Fritos con Chorizo y Patatas and thought in celebration of the day of love, I would make a less spicy version for Faye so that she too, could bask in the glory of its tastiness. (The original dish doesn’t use black beans and calls for regular white potatoes.) Using sweet potatoes in place of the white potatoes definitely cuts the spiciness of the chorizo enough so Faye will eagerly scarf down her portion.
As the original and this adaptation may be the best brunch dishes that I’ve ever eaten, I highly recommend that next weekend you grab yourself some friends, some eggs and chorizo, and enjoy one of the best breakfasts in the world. You are very welcome. Continue reading
Warning: Your house will smell incredible when making this dish.
I came across this recipe years ago when I was searching for vegan meals that didn’t suck, and even though we now eat meat it’s been a fall and winter staple ever since. Although it takes about 45 minutes to cook, the prep time is short–especially if you buy the butternut squash peeled and cubed–and clean up is quick. Leftovers taste even better as the flavors have time to meld. It’s definitely a winner in my book. It also happens to be vegan and gluten-free, so is a fabulous dish to put together for mixed diner company.
To make future Tracy’s life easier, I like to fill up two or three small bell jars with the stew and freeze them. That way, Faye has a healthy meal when I don’t have any time or groceries in the house. Continue reading
Nutritionally dense, fabulous tasting, quick to make, and travels well. What more do you need?
We try to head out to a park or playground to burn some energy and get some fresh air twice a day: once after breakfast and once after afternoon nap. Faye is famished after running around for an hour or two, and tends to chow down on a ton of snacks on our walk back to the house.
Faye is a phenomenal eater, but I’ve been feeling more and more like she’s been filling up on these after-play snacks rather than her main meals, making it all the more important that the snacks I do provide are healthy and nutritionally dense (which is easier said than done – especially when they need to travel well). Hence, this smoothie. Continue reading
Not Your Average Baby Food: Beef Tenderloin with Red Beets, Onions, and Ginger
We’ve been doing baby led weaning since introducing solids at 7 months (although she wasn’t interested until 8 months). Although it was quite messy in the beginning and required a bath after almost every meal for the first few months, I’m glad it’s the route we chose. Now, at a little over 14 months, I can plop Faye into the Stokke Tripp Trapp, wrap a dish towel around her neck (yep, dish towels secured with a rubber band are my go-to because they catch way more bits, pieces, and juices than any bib I’ve ever come across), hand her a fork and spoon, and place her food and glass of water down on her silicone mat and she is good to go. With 12 teeth and a strong independent streak, Faye is one self sufficient little champion of an eater.
Cinnamon rolls. I love them. Perhaps too much.
For decades, my love affair with the cinnamon roll has persisted. When I have the time or an insane craving, I whip up a batch. They have yet to disappoint.
Louis CK would be proud.
No petroleum based dyes for me, thanks!
Every once in a while I get hooked on something that is really, really awful for me. Hot wings, deep fried pickles, honeycomb ice cream, boba tea….The list is endless. This past week I’ve been hooked on Thai Iced Teas. Seriously hooked. I must have had at least one a day since coming home from vacation last Tuesday. And I know why I can’t stop. Sugar + caffeine is making it possible for me to stay awake.
As much as I despise my quick sugar pick-me-ups, I absolutely cannot stand that I am ingesting dye when giving into these cravings. (FYI, FD & C Yellow No. 6, the dye that gives Thai Iced Tea its orange hue is a petroleum based dye and banned or restricted as a food additive in Norway, Finland and Sweden.) So, when I awoke yesterday morning to find that there was no more milk in the fridge for a cold-brewed coffee, I did what any half crazed mother who needed a jolt and happened to have evaporated AND sweetened condensed milk on hand for an emergency such as this–I made Thai Iced Tea sans dye and congratulated myself on averting a crisis.
A healthy dinner for four from leftovers in 6 minutes flat.
After making that 10lb Bo Ssam dish, you may be left with a little bit of meat and a tiny bit of accompanying sides and no clue with how to use them to feed more than ½ a person. This is exactly the predicament I was in 3 years ago after our 20lb Christmas Bo Ssam Feast. A quick soup was a simple solution to using the stray bits and pieces. It comes together in approximately 6 minutes and reheats quite well. The soup can be easily stretched to feed more people by adding more stock or a few more ingredients here and there. If you don’t have one of the leftovers listed, just leave it out. I honestly think the soup would still be lovely.
Note: I always make the noodles in a separate pot because 1) they are easier to distribute amongst bowls and 2) if you have leftovers, the noodles will soak in all of the broth and turn your soup into a wet sponge.