How are you guys? I don’t know about you, but I find a certain pleasure in getting back in the swing of things and… I love Fall. Unfortunately, the weather here in California is till too warm to enjoy all the good things that come with Fall. But I’m hoping the weather will shift enough for us to enjoy some cozy layers. Not surprisingly, this is one of the times of the year when I really miss Paris..
This is why I started my Saturday with this:
I always have in my freezer some frozen croissants and pains au chocolat from Trader Joes, and although they don’t live up to fresh, heavenly buttery Parisian croissants, they are acceptable California alternative.
Then I made this Sweet and Tangy Orzo Salad that combines sweet caramelized onions, crunchy fennel, peppery arugula, sweet cranberries, soft mozzarella cheese and a tangy dressing. I really like Giada de Laurentiis’ recipes: they are typically pretty good (maybe a little predictable?). For some protein, I added these but I have found them so over salted that it just reminded me to stay clear from anything processed for good, even if it says minimally processed…lesson learned.
Monday: Pantry night. I have to say after hearing about other mom’s routines, I’m learning to use what I already have or improvise. I had two Sweet Potatoes in my fridge that I roasted. I seasoned some Black Beans (onions + chili + cayenne). Made a Arugula Salad, cut an Avocado and used some leftover Hummus for a Protein-packed dinner.
For my daughter, I used the same pantry principle: I used some leftover brown rice for a impromptu Green Peas Risotto.
Tuesday: For fish this week, I wanted to try something else so I bought some fresh halibut, remembering this recipe that I used to make: Thai-style Halibut with Coconut Curry Broth. I like Currys that use coconut milk but I sometimes find it can be too overpowering and rich. In this recipe, the coconut milk is mixed with chicken broth, which is definitely lighter. Yet, the traditional flavor remains with the lime juice, cilantro and curry powder. I steamed some Spinach like the recipe suggests and served it with Brown Rice. For my daughter, I made Crab Cakes, Mashed Potatoes and Steamed Broccoli.
Wednesday: We were invited to a friends’ house. I made and brought this cake over: Honey Almond Cake with Raspberries, Orange and Pistachios. I made this cake several times in the past and always loved how moist it is. For some reason, I had issues unfolding mine this time. Hence, the more beautiful picture from Kate, author of Cookie and Kate!
Thursday: I made a Roasted Vegetable Panzanella (red bell peppers+zucchinis+ eggplants+ chickpeas) that I served with crispy Pita Bread and a dollop of Greek Yogurt Sauce. For my daughter, I made Pasta with Corn, Tuna and I just added a touch of Mascarpone to make it a bit creamier.
Friday: I started my day by making some oatmeal. I had leftover coconut milk so I used it to make a Creamy Coconut Porridge. The oats were cooked in a mixture of coconut milk and water, which definitely added creaminess without too much heaviness. It was yummy!
For dinner, I used the rest of my roasted vegetables from the night before and added some quinoa for a quick Mediterranean Quinoa Salad.
Have a wonderful week end!