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.
David Chang’s version of bo ssäm is easily one of my favorite meals in the world. His somewhat American BBQ style spin to the traditional Korean dish creates an immensely satisfying and memorable meal with such a minute amount of prep it’s ridiculous not to make this the next time you are having friends or family over for dinner.
Marcus and I first experienced the wonders of this dish 3 years prior when I made 20 lbs of pork shoulder (twice this recipe) for a Christmas Day feast. It has lived in our hearts and minds, as well as the hearts and minds of those who partook in its fabulousness since that time.
Roasting Hour 4 of 6.
Maybe it’s the cold; maybe it’s cabin fever; maybe I’m just really bored these days and need a new hobby–who knows–but I couldn’t get the thought of this succulent, crispy, gooey, salty and sweet loveliness out of my head. For weeks I had been talking about bo ssäm–I just needed an excuse to purchase and make 10 lbs of roast pork. When a back-to-back dinner for four on Thursday and for five on Friday presented itself, I jumped at the opportunity.
A bowl of comfort on a cold winter’s day.
Hooray for bacon! I guess I’m in love with this beast as it’s been featured in four dishes this past week.
These were the first collard greens I’ve ever made and I wouldn’t change a thing. The flavor is so deep and layered that we couldn’t get enough of them. I’m super excited that I made such a large batch as we will definitely be eating these greens tomorrow.
The dish took me longer to prep than I had originally estimated as the greens needed to first be wilted in order to fit into my crock pot. But man, was it worth that extra time. The smell permeating the house while these guys were cooking was amazing.
We served them alongside a friend’s chicken pot pie on a day when the wind chill made it feel like -20°F. If you are looking for a comforting side for a casual dinner party, look no further. You found it.
Today, as I was chatting on the phone with my mom while putting these potatoes together for ‘lunch,’ she informed me that it was ten to five at night. Exactly how much time did I spend hanging out reading stories and singing with Faye? Do babies have special Jedi-like powers? Are they in possession of a Dr. Who memory worm?
On the plus side, I like these potatoes. I like them a lot. They taste good, are easy to put together, have a giant serving of green veggies, and I’m not left with a disaster area in my kitchen afterwards.
On an even happier note, Faye has started showing immense interest in food this past month. Every time I put something in my mouth, she imitates chewing which is ridiculously adorable. These stuffed baked potatoes were no exception and she chewed intensely on air while staring at Marcus and I as we shoveled forkful upon forkful of tasty cheesy goodness down our gullets. I felt it only fair to give her a taste and she made good work of sucking the juices off a broccoli stem. I guess the kid has good taste.
It’s a little past midnight and I kid you not, we literally just finished eating dinner 10 minutes ago. Mind you, I started prepping for this dish two days ago. Don’t freak out, this dish does not take 48 hours to make. You just need a child that is willing to sleep without your lips kissing the top of her head the entire time her eyes are closed.
Aside from a little bit of super simple prep work, this dish takes only moments to put together. It tastes great warm, room temperature, or cold, so if your dog wants to go out the moment your kid decides to go nuts, don’t worry about the dish losing any of its lovely flavor or texture. It will still be there when you finally find that moment to eat.
Cauliflower: broccoli’s unloved albino cousin
I rarely come across a recipe that I don’t believe needs doctoring. This is one of those recipes.
Yotam Ottolenghi is one of the most imaginative chefs when it comes to preparing vegetables. His combinations are ones I would never have thought to try, and I love him for that.
This dish is incredibly vibrant in both color and flavor. It takes 45 minutes to bake, but less than 10 mere minutes of prep time.