Welcome 2016! This week has been all about easing back into our routine, holidays being always wonderfully disruptive in so many ways. After so many meals eaten out, I had to find my way back into the kitchen and start cooking again!
Saturday: Curry-Roasted Butternut Squash and Chickpeas, Seared Red Cabbage Wedges and Spicy Roasted Brussel Sprouts. I love roasting vegetables. It is always so easy and flavorful. In this particular case, my intention was to recreate the seasonal veggies from Pitfire. I served those with some black rice and a dollop of yogurt. Good stuff.
Sunday: We had to start the first Sunday of 2016 with some pancakes. I made the Vegan Pancakes recipe from Cookie and Kate. This one is a keeper as these can be done in a flash and you don’t need eggs. I served them with a homemade Strawberry Jam.
For dinner, I made Leek and Mushroom Croquettes that I had intended to make for New Year’s Eve but ended up skipping as I was still recovering from a cold and just frankly, too lazy. I am glad I didn’t. I didn’t read the recipe beforehand but these were just way too cheesy and rich.
Monday: We all needed a little bit of clean eating after this holiday and Japanese food sounded good. Somen with Tofu and Spinach. The star of this recipe is the stock, made with kombu and dried Shiitake mushrooms.
Tuesday: Turkey Meatballs in Marinara Sauce, Spaghetti and Greens. Because it still is the Number 1 dish that gets everyone excited.
Wednesday: Special day today. I made a Galette des Rois, a King Cake. This cake is traditionally served on January 6, a Christian holy day called Epiphany. A small porcelain figure (la fève) is baked inside the cake and whoever receives the part of the cake with the fève in it is crowned king or queen of the day. I actually didn’t put the fève in right away as I was afraid my daughter would accidentally swallow it so I use one of her little toy that was so big that there would be no way to miss it.
To make the cake, I used store bought puff pastry. The frangipane, the filling of the cake, is the essential part of the cake. It is a pastry cream made with round blanched almonds.
Thursday: One typical breakfast on these unusual cold, rainy days is Oatmeal. There are so many ways to eat oatmeal as the toppings possibilities and variations are truly endless. Today, I used bananas, cashew milk and almond butter and a sprinkle of bee pollen.
I typically use organic still-cut oats, which requires a bit of time. When I’m really in a hurry, I use rolled oats. Check out this recipe on the perfect way to make creamy steel-cut oats at home. Interesting find as it suggests to add more liquid than typically required. Lunch was out today at Bazille. I had the Nicoise Salad with Salmon.
For Dinner, I ate salmon again, guaranteeing my share of Omega-3 for the day. I made a Kabayaki Salmon that I served with some Brown Rice and Swiss Chard. This is not a typical Kabayaki marinade. It uses only Ume Plum vinegar and Agave syrup. It took me a long time to reduce it to get the perfect syrupy consistence.
Friday: I spent a bit go time this week browsing Elana’s Pantry so I tried a few of her recipes. For tonight, I made a Grilled Lemon Chicken that is actually a Ina Garten recipe. This requires a bit of planning as the chicken needs to be marinate for at least 6 hours.
I also baked this paleo bread that I had read about a while ago on goop. It is as healthy and delicious as easy to make. I have made it numerous times and highly recommend you give it a try!
Happy week end everyone!