This is a favorite and staple meal in our family. I cook this pretty often (at least twice a month?) and we all love it. It is very easy to whip up and elements of this dish can be prepared beforehand making it easy to bring everything together. Since my family loves roasted cauliflower I always roast at least two heads when I make this.
This is a recipe I tried from the BLW Cookbook. It is a fairly simple recipe that can be put together in an hour or less. Of all the recipes I have tried so far, E likes these the most. E likes to mush them into smaller crumbly bits and eat each bit. The wedges (or sticks) freeze well and reheat well in the microwave. I also pack them for on-the-go meals. The hubs and I enjoy these as well.
When E first started solids, one of the first foods recommended by the pediatrician was rice cereal. It’s a common first food and many babies have started their journey on solids with this staple. My lactation consultant recommended otherwise since it is essentially nutritionally empty – think just carbs.
Fed up with the lack of not too sweet, healthy cereal choices, I decided to try making my own muesli. I already have an awesome granola recipe I love, but making granola weekly requires too much effort. This muesli is super easy to put together and there are endless flavor and texture combinations.
I first had a taste of this granola while living in DC with two wonderful friends. I love how the granola is light and doesn’t leave a ‘heavy’, dry taste in your mouth after you are done munching on it. It’s also nice that you can control the amount of sugar and substitute the ingredients easily. The HTB loved it and had a blast creating his own spice and fruit combination. Pictured above is a cinnamon, nutmeg and ginger granola with cranberries, cherries, walnuts and pecans.
This month the hubs and I are attempting to clear our pantry and freezer – that is, cook as much as possible from what we have in the pantry and freezer and not buy anything new to add to it (unless absolutely necessary). We have decided to do this twice a year as a way to take stock of what we have and to ensure nothing expires on us and goes to waste. So far this exercise has also forced me to be creative and cook new things, something that I am quite pleased about. This dish used frozen green beans, frozen corn, a packet of firm tofu I had bought a week before this exercise started and some curry paste (already present in the fridge).
Chili – not the fruit that grows on trees (yes, chilies are fruits because they have seeds, so are tomatoes). Chili – the stuff camping is made of (and s’mores too). The last time we (the hubs and I) made chili, we were out in Joshua Tree National Park camping with friends. We made the chili in two cast iron pots atop a campfire and campfire gas stove. We were feeding about 20+ people, so we needed that campfire stove. We served the chili with a hamburger bun (sloppy joes!!) and vinegar-based coleslaw. It was divine camping food, though the hubs said we probably felt it was the best chili because we were hungry – I beg to disagree, I thought it was good.
The hubs and I love Indian food but haven’t been the most successful or adventurous when it comes to cooking it ourselves. So far our repertoire consists of homemade naan, tandoori chicken and aloo gobi (I haven’t posted this recipe yet because I’m not very happy with it – it’s edible but not yummy). This was our first attempt at dal. We decided (literally) on a whim we were going to have Indian food for dinner and spent the next 1.5 hours whipping up this dal, homemade naan and sweet lassi. The homemade naan was a quick recipe that yielded decent naan but it isn’t as good as the recipe I posted in the past.
I usually have lentils when I eat Indian food. Lentils are common in Indian cuisine but is also present in many European dishes. Roast chicken and lentils is a great combination and I first encountered it while watching Nigella Lawson serve lentils and chicken together. They are also a great source of protein. The first time I boiled up some lentils, they turned out mushy. I decided to do some research, source for some French lentils and try again.
I was trying to clear my pantry the other day and decided to use up an open package of pearl barley. I made the barley and was stuck with a whole tonne of boiled barley. Usually I would throw this away but I am trying to reduce the amount of food waste in the house so I went searching for barley recipes. I found this recipe via the Kitchn. It is from 101 Cookbooks, one of my favourite sites for “health-inspired” foods.