This weekend went by way too fast, and it seems like the whole month of February will be gone in the blink of an eye. This is the time of year that starts to feel like an all-out sprint. Today we made a mad dash for new shoes, lacrosse gear, class party treats and new ingredients for our allergy-free pantry. Because just in case there isn’t enough on the docket between cooking classes, evening events, volunteer commitments and making sure the dog and bearded dragon are still alive (don’t ask), we have a whole new set of dietary requirements around here. This started back in December when my kids and I had a blood test for food allergies. We finally got the results last week and my oldest daughter came back with 25 different allergies. I am so thankful we had the testing done and we can make some changes in her diet. We are eliminating as much as we possibly can, but it’s a challenge. We see a nutritionist Wednesday, Aimee Taylor from Green Peas & Blueberries, and I can’t wait. Parental guidance necessary! Until we get this under control, we will be eating a modified paleo diet around here (no almond, sesame or hazelnut) and no eggs, cow’s milk or beef. So for now, lots of lean protein and vegetables — which actually sounds just about right to me.
Chicken meatballs (we can’t do almond meal right now, so I’ll either use gluten-free bread crumbs or some ground, dried garbanzos). We will also have dairy-free pesto and ratatouille, or this green bean side dish from Food & Wine sounds good.
Chicken chile verde in the crock pot with ingredients for make-your-own taco bowls: Shredded romaine, avocado, radish slices, jalapeños and pickled red onions. To make this, I use 2 pounds of skinless, boneless chicken thighs and two cups of tomatillo salsa, either my homemade version or the jarred stuff from Trader Joe’s (which is actually really good). To make, place the chicken in a slow cooker, add a sprinkling of salt and pepper, half an onion (sliced or chopped) and the salsa. Cook on low for about 5-6 hours. You can use this filling for tacos, enchiladas, quesadillas or whatever floats your boat. Here’s a link to Trader Joe’s version. All Crock Pots and slow cookers are different, so cook the chicken until your meat reaches 165 degrees.
Fish cooked in parchment. This is a recipe I learned in cooking school. I say “recipe” loosely, because you don’t really need one at all. Once you have your fillet sprinkled with a little salt and pepper and placed on a square of parchment, add vegetables, a little white wine, lemon and herbs and fold up your parchment packets. I like to cook flaky white fish topped with tomatoes and pesto. It’s really a choose-your-own-adventure situation.
Pork bolognese in the slow cooker with spaghetti squash and roasted broccoli. This will be a shortcut version of our regular bolognese because I’m teaching a cooking class Thursday and trying to get to Fayetteville for a farm tour and Outstanding in the Field dinner. Wish me luck!
Cheers to the weekend. The kiddos will be having leftovers or pantry staples because it’s parents’ night out!