After traveling over Christmas and New Year’s, it finally feels like we’re back in the groove somewhat. Last week was spent clearing paperwork from my desk, doing backend updates on my website and uploading new videos to my YouTube channel. And please subscribe to my channel, if you do you’ll receive a notice when new recipe and knife skills videos are posted.The website update isn’t complete yet, but it will speed up the load time of my site and give you a nutritional breakdown of my recipes. I feel a little more organized and ready to roll into 2019, if not quite ready to rock.
My oldest has requested tuna poke with avocado, but my son has a terrible cough after a weekend camping trip. I’m thinking a warm batch of miso soup is just what the doctor ordered, maybe with a scoop of sticky rice added to his bowl, and a batch of tuna poke for the girls. Find sushi grade tuna at good seafood purveyors, my favorite spot to buy it in Houston is Central Market. If you can’t find the dried wakame for the poke, just finely dice some dried seaweed sheets.
Meatless Monday! Watch my segment on HoustonLife at 1pm today and learn how to make Roasted Red Pepper and Tomato Soup, Red Curry Carrot Ginger soup and a simplified version of my Kale and White Bean Minestrone. The Roasted Red Pepper Soup was in the first week of meal plans I did for the Memorial Hermann resolution challenge. You can watch a video about how to make it on my YouTube channel. It’s not too late to sign up for the Resolution Challenge to get free meal plans, cooking videos, shopping lists, HEB grocery delivery and workout plans.
Tuesdays are a busy night at our house, so we need a slow cooker or Instant Pot dinner. I’m making Melissa Clarke’s recipe for Instant Pot chicken parmesan from her new book. I’ll use Rao’s Marinara and serve the chicken with a tangy arugula salad (with diced apples or pears instead of watermelon) and a side of roasted zucchini.
We’re hosting a burger bash for 9th grade parents from our school. It will be super easy because I’m not doing the cooking — ha! We’re having a burger truck pull up in front of the house, getting kegs of beer and making big crudités boards for snacking. I’ll make a batch of romesco to serve with the veggies and add some spicy rosemary mixed nuts.
The end of the week — when we all tend to lose steam. I’m thinking an easy dinner of salsa verde chicken for tacos. Pick up the guacamole and some pico de gallo and all your favorite taco toppings. If you have energy to make my kale guacamole and quick pickled red onions you can count it as your veggie side!
The beginning of a long weekend — yes! Consider making a big batch of chili. You can nosh on the leftovers all weekend long.
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