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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White Bean Balls & Kale Soup

Oh My Goodness! This was SO delicious.


I am currently obsessed with Sarah Waldman’s culinary blog. Her recipes are super easy, incredibly flavorful, and very nutritious. It makes cooking a breeze and I know I am filling my family with nothing but the best stuff. This recipe really hit the mark and was so filling.

Here is the challenge: Make this recipe sometime this week or next and let me know what you think!

Recipe: White Bean Balls and Kale Soup

Chorizo Stuffed Acorn Squash

I have gotten into a groove. It is a weird pattern though but it seems to work for us right now. Henry likes to eat dinner around 5/5:20PM. An early bird to the dinner table causing the rest of us to join the little man earlier than we might like for our family dinner. The turn around time then from when I get home from work and when Henry wants to eat dinner is too narrow for me to cook a hot meal. So how do I solve this problem?  I cook dinner the night before!  Yup, so on Sunday night at 6:30PM, I cook dinner for Monday night. Then on Monday when we get home, we just warm it up and enjoy a family dinner.  This helps me from buying take-out and eating junky foods, and lets us all get in a nutritious meal in our narrow window. Then Henry goes to sleep and I can take my time cooking dinner for Tuesday, etc. etc. And of course snack on it to make sure it is good.

What have we been noshing on? Some super simple and delicious Stuffed Acorn Squash.

acorn squashes (about 1 1/2 pounds each), halved and seeded

1/2 cup bulgur

ounces manchego or Cheddar, grated (about 1 cup)

ounces cured chorizo, chopped

1/4 cup chopped fresh flat-leaf parsley

tablespoons olive oil

Heat oven to 450. Place the squash halves cut-side down in a baking dish, add ¼ inch water, and bake until tender, 25 to 30 minutes. Prepare the bulgur as instructions. In a medium bowl, combine the bulgur, manchego, chorizo, parsley, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. When the squash is done stuff with the bowl mixture. Place back in the over for 5-8 minutes to melt cheese and warm it all up. ENJOY!

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Chinese Chicken Lettuce Wraps

We were out all day! Eating ice cream, petting sheep, and playing non-stop at local parks kept us busy busy busy on this Saturday. The Fall is our season. Crisper air and neighborhood festivals draw us out for endless of hours of fun while we savor the dimming sunset. It is the best time of year, but then you get home and you think….hmmmm what’s for dinner? It would be easier get delivery but tonight we thought ahead even just a little. And maybe that is why we enjoyed the day so much because we knew that dinner and the “burden” of being an adult was going to be easy.

Ingredients:

  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly diced ginger
  • 1 8oz can whole water chestnuts, drained
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
  • Olive Oil

INSTRUCTIONS:

Heat olive oil in a sauce pan and add the ground chicken. Cook until browned about 3-5 minutes. Stir in garlic, onion, hoisin, soy, vinegar,  and ginger and cook for 2-3 minutes stirring throughout to blend ingredients. Once onions are translucent and the veggies are fragrant add the water chestnuts and green onions, salt, and pepper to taste and mix together. Serve in lettuce like a taco

Eggplant polenta bake

I cannot say no to a free sample, especially from Trader Joe’s. Sometimes I make excuses to go there just to really check out what they are sampling. No….you don’t do that? Okay well maybe that’s odd but let’s call it groceries with tapas!

This weekend they cooked up the easiest polenta eggplant bake that I had to recreate at home. It could not be more simple:

Spread out polenta in a baking dish

Top with two cans of their eggplant, tomatoes, onions

Bake at 350 for 20 minutes

Sprinkle with feta and bake for another 2-4 minutes

Enjoy a delicious, tasty, lightening quick dinner!