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Friday, December 21, 2012

Winter Solstice Recipes

This has been one of those weeks of food when I think, "I should post this." But somehow the ingredients don't get measured, or it didn't turn out as well as I had hoped, or there was no time for a photo. So instead of giving you a single recipe with exact how-to's, I will share with you what I've been eating and hope it inspires you in some way.

For breakfast this morning I had oatmeal, but instead of the typical cranberries (or raisins) and walnuts I usually do, I switched it up and used dried sweet cherries and salted pumpkin seeds. Bring a cup of salted water to boil, add 1/2 cup of oats, reduce heat and simmer for about 5-7 minutes. Top with dried cherries, brown sugar, pumpkin seeds, cinnamon, and a splash of milk if you like.

Last weekend I co-hosted a progressive dinner. My home welcomed the first course, and the second and third courses were at different homes in the neighborhood. My friend Candice and I made pomegranate fig dip paired with blue cheese and bread, along with mini latkes. Rave reviews all around. Candice also made a whole bunch of challah bread to go with the main course. I'm pretty sure she used the recipe from Smitten Kitchen. We got to share in the bounty by keeping an extra loaf for ourselves, and it's been kind to us all week. A slice with butter as part of my breakfast. Leftover pomegranate fig dip and blue cheese grilled on challah bread. And this delicious peanut butter, banana, and chocolate toast on challah bread.

Tuesday, December 11, 2012

Christmas Quinoa

I'm back! I've missed you. My daughter Evelyn was born on October 20th, and since then I've been muddling through sleepy days and nights. And pulling food out of the freezer. And making familiar recipes that have already been posted on this blog. Thus the reasons for my rather long absence.

Having a child is much more demanding than I thought it would be, even after hearing other moms say it was hard. It just takes up so much time, and I don't even know where the time goes each day. Feeding, changing her, washing clothes, washing diapers, trying to get out on a walk while she sleeps, and on and on. I have been making a lot of rice and beans, pasta, and almond butter sandwiches. People have blessed us with lots of food that has filled our freezer and then our bellies. I have been baking and cooking from the new Smitten Kitchen Cookbook, and have been delighted with each thing I've tried.

Today I have a simple recipe that turned out better than I expected: Christmas Quinoa. It pretty much named itself when I realized the red sun dried tomatoes and green cilantro fit the season well. The roasted cauliflower on top is optional, but quite tasty. The key here is the feta. Find really good feta. My favorite is the sheep's milk feta from Trader Joe's. I think it's the best item they carry.

And now for the recipe. It's good to be back.