We have been so lucky. Since Henry was born we have been able to avoid cooking in the kitchen for almost 3 weeks. Our nearest and dearest friends have taken amazing care of us and have brought over nutritious and delicious meals. From chicken pot pie, to kale salad, to fajitas, to lemon pepper chicken, to homemade pizzas, to stir fries, and so many more, we have truly been overwhelmed by the love and care of our friends. It cannot be stressed how amazing it was to not have to think about, worry about, or shop for dinner. We were really able to focus on Henry and figuring out his needs and were able to avoid the frenzy of cooking and juggling the baby. Unfortunately, preparing dinner has now become a daunting task and I feel quite shy about being in the kitchen and trying to make sure Henry isn’t having a meltdown. But timing dinner and naps is unreliable at this early stage. Thankfully, our friends, Lauren and Mark, have helped us with this big transition. They currently use Blue Apron as a weekly meal delivery service and generously gave us a free week trial of meals. We received our package yesterday and everything was fresh and perfectly portioned. All I needed to do was mix it up on the stove top and enjoy. With Henry as my sous chef, we prepped and cooked our first Blue Apron recipe and we loved it! It was so simple and the recipe was complete in 20 minutes. This service is perfect for new families and David and I are thinking about extending our membership now.
The service provides you with recipe cards for each meal that you can then use again in the future if you decide not to use the delivery service again. So it is a win-win situation!
Henry was an excellent sous chef in his rocking chair on the floor. I kept holding my breathe and hoping he would stay content while I told him what I was doing on the counter and stove top. Hopefully in the future he can help his momma out with a little more of a hands on approach.
3 cloves of garlic
1 bunch of mint
1 lemon (for zest and juice)
1 purple spring onion
8oz ground lamb
2 tablespoons butter
1/4 cup Parmesan cheese
Cook the pasta and reserve 1 cup of water. In a pan, heat up 1 tablespoon of olive oil and saute diced onion and diced garlic cloves for 2-3 minutes or until fragrant. Add the ground lamb and cook through. Season with salt and pepper. Add peas, 2 teaspoons of lemon zest, squeezed lemon juice, butter, Parmesan cheese, and cooked pasta. Add the reserved water slowly to create a light sauce. Cook together for 2-3 minutes, serve and enjoy!
Last night we were a little adventurous. We knew we wanted to cook something that could last a few nights but we wanted it to be a new recipe which is always a little risky. What if we make a huge batch of something nasty? Do we push through it all week long or decide to throw away a perfectly good meal because we don’t find it to our liking? Having had a lot of red meat lately (which I have been craving!), we settled on a chicken dish. A lot of pregnant women have an aversion to chicken. While I don’t hate it right now, neither do I go searching for it. This added an additional element of surprise to dinner: would I be able to even tolerate the meal based on its protein? The answer was thankfully a resounding yes. As a one pot meal, it practically cooked itself and it was so flavorful and simple to piece together that I am sure it will get added to our rotation of repeat meals.
6 bone in chicken thighs
3 cups of chicken stock
3 jars of salsa verde (approx 5-10oz)
1 jalapeno diced
1 carrot diced
3 garlic cloves diced
1 yellow onion diced
2 bay leaves
Salt and Pepper
Start by heating up a tablespoon of olive oil and a tablespoon of canola oil in a braising pot. When the oils are almost smoking, add the chicken thighs which should be seasoned with salt and pepper skin down until the skin is browned (approx 5-7 minutes). Flip the chicken over and add in the onion, jalapeno, garlic, bay leaves, carrot to the pot for about 5 minutes or until the garlic becomes fragrant. Add in the salsa verde and the chicken stock. Bring to a boil. Cover and reduce to a simmer for 1 hour. Serve in a bowl over rice and with warmed tortillas.
Not only is the school year coming to a close which is a whirlwind time but for the past two weeks, David and I have been fighting off a nasty cold. Our evenings have been consumed with sneezing, coughing, and trying to go to bed early. Yet, with the piles of grading calling to me from my work bag, I have tried to balance my need/desire for rest with the never-ending task of providing students with feedback on their assignments. This has left dinners in a black hole. Last week, we simply pillaged our pantry. Which allowed us to eat through stocked items and goods that should have been eaten earlier but which also meant that we ate too many cheeseburgers and random meals for people trying to reinforce their immune systems. Finally on Sunday, there was (a) time and (b) ability to go grocery shopping. The only dilemma that remained was our low energy. We decided that since there was still a chill in the evening air that soup was probably our best bet. It would warm us up, include healthier ingredients than our depleted pantry, and would be quick and easy to pull together. This giant bowl of soup has sustained us thus far and hopefully after this week, we will both be in a place to rejoin the living.
1 box mezzaluna tortellini pasta
1 can 28oz diced tomatoes
6-8 cups vegetable stock
1 can white beans
1 bag of baby spinach
1 onion diced
3 garlic gloves diced
salt, pepper, red pepper flakes
In a large pot, saute the onions and garlic in olive oil until fragrant and translucent. About 3-5 minutes.
Add the broth, spices to taste, diced tomatoes and bring to a boil. Add the pasta and beans and simmer with a partially open lid until pasta is cooked to al dente. Add in a stir spinach until wilted.
Serve with Parmesan cheese and enjoy!
I love Brussels Sprouts. It could be because those little cabbages are super cute but the flavor always hits the spot. They could be cooked in any fashion and I would probably enjoy them. Recently at my friend Rodney’s house, he roasted them with some Asian flavors and this really enhanced this side dish for me. Prepared this way, they were so light and fresh. In an attempt to replicate this dish, I roasted some Brussels Sprouts last night and have now found my latest obsession. Seriously though I crave them now at every meal!
1-2 lbs Brussels Sprouts, cut in half
juice of half of lemon
salt and pepper
1/3 cup of fish sauce
1/4 cup of water
red pepper flakes
1 garlic cloves
Preheat the oven to 400. On a roasting pan, toss the sprouts with olive oil, salt and pepper. Lay the sprouts soft side down so that they really roast up and darken. Bake them for 20-25 minutes. In a bowl, toss together the vinaigrette ingredients. When the sprouts are done, toss them with the vinaigrette and serve. It is seriously so easy and insanely flavorful!
When David was elbow deep in plaster and fixing our kitchen ceiling, I felt a little useless (post to follow soon about the Home Improvement Project). I know I am pregnant and I can’t be standing on ladders or near a work site, but I still wanted to help him. David’s weakness is Dr. Pepper. If left to his own devices he would drink himself silly. Rhee Drummond , of the Pioneer Woman cooking empire, has an interesting pulled pork recipe with Dr. Pepper as a main ingredient. Dashing out to Whole Foods, I bought my supplies and put together the recipe. So as David plastered and painted, the pulled pork cooked slowly in the oven bathing the home in a delicious aroma. It was quite a nice Sunday after all. David was excited with the progress he was making on the project and I was thrilled that even though it was a DIY project that it would in fact be complete within the confines of the week. The rain outside made working inside desirable and the meal basting in the oven promised a scrumptious dinner to end on. And, it was.
10 weeks. That’s all that is possibly left until we meet out little guy. In some ways, 10 weeks still feels luxurious and distant and in other instances it feels like a blink away. Of course we are excited for the day to come but there is always so much on the “to-do” list. Regardless of our planning though, I am sure he will come whenever he is ready to grace us with his presence! This week, 30 weeks pregnant, marked a change in my energy level. My second trimester energy high is starting to wane a bit and I am curious if the crushing first trimester exhaustion that I have had an extended reprieve from is returning. Getting through the day isn’t too challenging but I definitely feel the day on my bones when I ride home and in my muscles when I finally collapse on the couch. Quick and easy dinners are therefore a major necessity now. This latest naan pizza was so simple that it might become my next obsession.
1 Spicy Sausage
1 red onion
red pepper flakes, salt, pepper
Preheat the oven to 425. On a baking sheet lay out the 4 naan. Mix 4 tablespoons of tomato paste with 4 tablespoons of water. Spread this mixture over the naan, leaving a little room at the edges for “crust.” Lay some thin slices of red onion on top of the sauce, crumple the ricotta cheese and scatter over sauce, sprinkle parmesan cheese, red pepper flakes, salt, and pepper. Remove sausage from casing and crumble and distribute over the 4 naan. Drizzle olive oil on each naan. Bake in the over for 16 minutes. Once the time is up, top each pizza with arugula, serve, and enjoy!
The picture associated with this meal does not do it justice. I should have taken the shot before David carved the chicken, but the smells of the delicious meal had permeated the house for 90 minutes and we were ravenous to begin dinner. The chicken’s photo shoot was rushed but boy oh boy did we savor this meal. We actually even broke out into a little “fight” over the potatoes and whose plate was perhaps being too potato gluttonous! So even though this picture is a bit underwhelming, we had to post about the meal in order to add it to our growing list of delicious dinner options.
1 4lb chicken
1 stick of butter
1-1.5lb of fingerling potatoes, cut in half lengthwise
4 carrots, cut into 1-2inch sections
2-3 yellow onions, cut into quarters
1 head of garlic
In a roasting pan create a “bed” of carrots, potatoes, and onions. Pour 1 cup of chicken stock over the bead of veggies. Rinse the chicken and stuff the chicken with the lemon cut in half and the head of garlic cut in half . Seal cavity with a toothpick. Bring the stick of butter to room temperature and smear all over the chicken, even between the skin and breast meat if possible. Generously sprinkle pepper and salt all over the chicken. Bake the chicken for 30 minutes at 425, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for another 30 minutes, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for a final 30 minutes. Take out of the oven and wrap tightly in aluminum foil for 20 minutes to let the juices set. Carve and serve with the roasted veggies!!