Wednesday, March 31, 2010
Wednesday, March 24, 2010
Thursday, March 18, 2010
Monday, March 8, 2010
1. Leave them to fend for themselves (and eat Moe's bean burritos, PBJs, and canned baked beans) for five days.
2. Get crackin' on some serious cooking that will feed them at least something in the healthy/vegetable category while I'm away.
This is one of our favorite recipes, we make some with our extra bananas just about every week. It's really,
CHOCOLATE CHIP BANANA BREAD MUFFINS, adapted from Whole Foods for the Whole Family
1 3/4 c whole wheat flour
1/2 t. salt
1/3 c. oil
1/2 c. honey
2 eggs, beaten OR 1/2 c applesauce (I do applesauce, they come out super moist)
1/4 c. hot water
Cream oil and honey in mixer. Mix in the applesauce, then bananas. Add the dry ingredients, pour in the hot water (I just keep the mixer on the whole time), then fold in the chips. Bake at 325° until a toothpick comes out clean. Time depends on what you make--mini muffins take about 10 minutes. A loaf pan takes 45-55 minutes.
The last while-I'm-away menu item I made was a surprisingly tasty salad dressing for some Apple Goat Cheese Salad. I've kind of been on a goat cheese kick ever since my pizza... Anyway, the dressing is five minutes to mix up, then just drizzle over some lettuce (pre-washed
2 tbsp red wine vinegar
1/2 tsp dijon mustard
1 small clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/3 c olive oil
Mix all ingredients but oil. Whisk in oil or just shake it up in a jar with a lid!
I may post my last big-batch dinner, but in all likelihood I'll be hustling around trying to get my packing done tomorrow. Anyone have any tips on what NOT to miss while in San Francisco??
Tuesday, March 2, 2010
Honey Roasted Root Vegetables with Pasta and Goat Cheese
1 large sweet potato, peeled and diced
6 large carrots, peeled and sliced 6 shallots, peeled and halved
1 beet, peeled and diced 2 tbsp canola oil
2 tbsp honey
1 tbsp grainy Dijon mustard
1 tsp kosher salt
1 tbsp fresh thyme
Preheat the oven to 450 degrees.
Place all of the veggies on a parchment lined baking sheet.
Combine the honey, oil and mustard and pour over vegetables. Toss to combine well.
Sprinkle with salt and thyme.
Roast for 30 minutes or until brown and fork tender.
** For a complete meal toss with your favourite cooked pasta and sprinkle with goat cheese.
I almost never follow a recipe as-is (unless I'm baking), so I did make a couple little changes. I had no shallots, so I just roasted three large cloves of garlic instead. I increased the beets to 3 because (as Lainey says), I love love love beets. I also doubled the sauce so that I had some extra to toss into the pasta (leftover whole wheat angel hair), along with a tiny bit of olive oil. Oh, and I threw in a few big handfuls of spinach to wilt at the end. Last change was a splash of lemon juice, just because (honey and lemon are good together?).
The photo I posted doesn't do the meal justice. I'm a terrible photographer with a crummy camera. But it gives you an idea, at least.For dessert, we had these peanut butter cookies, from Jan's other blog, Family Bites--they were insanely easy and really good! Try 'em!