Lentil Curry Soup


Do you ever want to give your past self a big hug?

I made a massive pot of lentil curry soup over the weekend and today I want to give that Melissa hug because leftovers!

Tonight David has some late meetings which means I have most of the evening shift alone with the kiddos and the last thing I want to attempt during the post-work-bedtime-hustle is cooking dinner. Plating it will be hard enough but I am so happy to have it ready and waiting once we get home tonight. And it was quick to make and delicious. Owen was crazy for it and Henry was too. David asked where is the meat?

Saute a diced potato, a diced sweet potato, a diced onion, tablespoon of curry powder, salt, and pepper. Add in a cup of green lentils and 5 cups of broth. Bring to a boil and then simmer for 20-25 minutes. Add in some Kale and serve! It cannot get much easier than that.

 

Hoisin Cod

I have not posted a recipe in SOOOOOOOOO long.

I am not sure why either.

I apologize.

We made this tonight and it was so delicious. We paired it with some coconut rice and sautéed  broccoli and bok choy. And since life these days is busy, the recipe is super simple:

sprinkle cod with salt and pepper. Add diced scallions and olive oil to a pan. Saute for a few minutes then lower the heat to medium and lay the cod down. Top the cod with diced garlic and after about 4 minutes flip the cod, drizzle with 3 tablespoons of soy sauce and 2 tablespoons of honey. Stir the sauce around the cod, cook the cod for another 4 minutes on that side then flip one more time to make sure to coat fish in the sauce and plate!

Coffee and Brown Sugar Grilled Skirt Steak

It’s summertime and the grill is open for business!

Since moving into our house 4 years ago, we have slowly built up our grill repertoire to be expanded beyond the standard hamburger and hot dogs. Adulting can be a slog sometimes but when you end the week with a cool evening breeze and the grill fired up, it feels pretty sweet!  Since the start of the warmer temps, we have already made this recipe a handful of times. I just love this rub because it is super easy and flavorful. Henry GOBBLES up a massive portion of it every time and we never seem to have leftovers. So it seemed appropriate to finally add it to the blog and recipe list since I think this will be a family classic now.

We serve it up with some grilled okra and asparagus!

Ingredients:

  • 1/4 c. finely ground espresso coffee (not instant)
  • 1/4 c. dark brown sugar, firmly packed
  • 1 1/2 tsp. Kosher salt
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground white pepper
  • 1/8 tsp. five-spice powder
  • Pinch cayenne pepper
  • 2 1/2 lb. skirt steak, cut into 4 pieces
  • 1 tbsp. olive oil

Heat grill to high.

Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.

Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.

Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle. Serve immediately.


Butternut Squash, Sausage, Spinach Pasta

These days it is all about fast!

Before I know it, it is 5PM and time to race everyone to the commuter rail to pick up David. Poor guy ALWAYS gets in the car with everyone screaming (Yes, me included!). And the race home to get all the screaming out of the car can be frantic. My goal each and every day  is to make this pick-up and transition as smooth as possible  which means to try  and have some kind of dinner ready to be eaten immediately upon arrival so all hangry parties can settle. Last night’s concoction was quite delicious and sated the beasts.

Ingredients:

1lb Italian Sweet Sausage

Onion

Butternut Squash

Baby Spinach

Lemon

Chicken Broth

Champagne Vinegar

Whole Wheat Pasta

Saute 1lb of Italian sweet sausage in olive oil, add one diced onion and cook until translucent, add 2 cups of chopped butternut squash and stir and cook. Let the butternut squash brown a little bit. Add in 2 cup of chicken broth, juice from 1/2 of a lemon and 2 tablespoons of champagne vinegar, simmer for 2-3 minutes. Add a bag of baby spinach and stir in until wilted. In a separate pot, bring 1 cup of whole wheat pasta to boil, cook to al dente, and then mix into the sausage pot and enjoy!

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Burrito bowl

When you have a newborn, cooking becomes even more challenging. Just when you would sit down to cook your meal, the newborn begins cluster feeding. What is cluster feeding you ask? It is a non-stop, open bar nursing session that can last for hours! Owen would start at 3 and want to stop at 7. So there I am stranded on the couch, a prisoner to my new baby and the boppy. Why can’t David cook you ask? Oh he can! He is better at it than me, but there is the two year old who needs some entertaining and while he is interested in cooking he easily becomes a hazard in the kitchen. 

So what do we do? Starve.

No, we have really amazing friends who bring us amazing food those first few weeks while we get our feet under us. And then those amazing meals become a part of our repertoire when our amazing friends share the recipe! 

We have probably made this one three times since Owen was born and since Lyndsay brought it over to our house the night we came home from the hospital. Gratitude is not enough for the meal drop off those first days and weeks.

Recipe: http://www.iheartnaptime.net/burrito-bowls/

Quinoa Black Bean Burgers

Parent-Teacher Conferences leave me zapped. It is not that they are horrible experiences, in fact, I quite enjoy them. In some ways, I even look forward to them each trimester. But what is so challenging about them is the pace and duration. From 8AM-6PM in 15 minute increments, parents come in to talk about their student. Each meeting is great and it is fun getting to meet the family of the child you see so often in your classroom. By the end of the day though, you cannot help but be tired and a little achy from all that sitting and talking. As result, all I want to do is stuff my face with snacks and lay down on the couch all night with the TV. And preferably fall asleep by 8PM. This term though I got ahead of myself in a good way.

The night before conferences, I decided to cook Friday’s dinner so that when I came home bleary-eyed and famished my dinner was ready for me! These quinoa and black bean burgers were delicious and I was so thankful to my previous self for cooking them up for myself!

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2 cups or 1 can black beans, drained and rinsed
1/2 cup dry quinoa
1/2 cup panko bread crumbs
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 small onion, finely chopped

1. In a small sauce pan, toast the quinoa in olive oil for a few minutes. Add a cup of water and a pinch of salt, cover, and cook for 15 minutes.

2. Put the black beans, cooked quinoa, panko bread crumbs, onion, garlic, chili powder, cumin, and tomato paste into a mixing bowl. Mix everything together with your hands until it’s evenly mixed.

3. Preheat a heavy-bottomed pan over medium-high heat. Divide the burger mixture into four equal pieces. Pat into burger patties.

4. Pour olive oil into the pan. Cook the patties for 5 minutes on each side, until they are a deep brown.

5. Serve with your favorite toppings: Honey mustard, arugula, avocado slice, cheese, go for it and be creative

Cheddar, Broccoli, Potato Frittata

A lot of mommies will tell you to eat what you crave, it’s a way of your body “telling” you want it wants while growing that little human. I like this idea although I am not entirely sure it is true. Those times when I was craving Sour Patch Kids did my body really want sugar to compensate for a deficiency, or was I just being a hungry mom-to-be in that moment? Gray area, perhaps?

Truthfully though most of my cravings have not been for “junk” food which has been helpful. And right now, I cannot seem to get enough eggs. So on this rainy Boston day, while Henry naps, I cooked up a delicious cheddar, broccoli, potato frittata by Sarah Waldman. It hit the spot and I am not sure if I can care it with anyone else!

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