I feel like I've finally recovered from the trip up to Portland - I forgot to mention last week that in addition to the stress of driving around in snow, there was the stress of a canceled flight, the cancelation of the first admitted student day event (at least the second one went on as planned), and the hotel that had our reservation but no room for us (someone had accidentally put a guest in the room designated for us, which had two beds, and apparently there was no other room with two beds available). Everything worked out fine in the end, but I feel like it took me the whole week to finally feel back to normal. 😂 (I've marked affiliate/referral links with a *, which means I may make a little bit of money if you make a purchase or sign up using that link - thank you!)
I've tried some new (or at least, new-to-me) recipes lately and these were the keepers:
Lentils with Burrata and Breadcrumbs (What's Gaby Cooking) - This was a huge hit with my husband but not my teenager. I used a package of pre-cooked, vacuum-packed lentils from Trader Joe's and basically started with step 2 of the recipe.
Anchovy, Mozzarella + Pesto Grilled Cheese (Fishwife) - I used sourdough, whole milk mozzarella from Trader Joe's that I grated myself, and Bear Pond Farm pesto* which is nut-free and on sale right now. I will definitely make this again. Three anchovies was just right for me, and I recommend brushing the olive oil on the bread as a first step and using medium to medium-low heat.
Five-Ingredient Creamy Miso Pasta (NYT) - This was good, and the leftovers reheated nicely. But it's even better with some heat, so I recommend adding some crushed red pepper flakes or cayenne pepper when you add the miso and butter.
Tofu and Green Beans with Chili Crisp (NYT) - My husband, who loves chili crisp, liked this. Our son and I did not. It was just way too spicy for me. However, I did love the sheet pan concept. And I think that if I increased the honey content and/or decreased the quantity of chili crisp, this could end up becoming a favorite.
MENU PLAN - February 24, 2025
Monday - Carrot Risotto with Chile Crisp
Tuesday - Some kind of fish from the farmers market
Wednesday - Baked French Toast, Sausage, Fruit
Thursday - Ramen with Ramen Eggs (I like this miso ramen* but my family prefers the same brand's char siu ramen)
Friday - Chili Lime Fish
Saturday - Creamed Beef (I always serve this over rice instead of toast)
Sunday - Chicken Pasta Salad
(For locals: To access NYT recipes through the library, go here.)
Please let me know if there's something you'd like to see in the roundup. And don't forget to sign up for my monthly periodic email newsletter!
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