Lately, most of the dinners chez nous are a fairly consistent staple of Dairy meets Starch, they have Love Child. This is because it’s easy, because it’s filling, and because I’d like my pre-ice cream meal to be complementary to the main event. Obvi.
Even when the husband might be thinking we could incorporate some more meat or veggies, he’s smart enough to know not to comment. Ever. There are some definite perks to pregnancy.
However. Every once in a while, you do crave the green stuff. Ina here, to the rescue.
Roasted Pears with Blue Cheese & Cranberries
(adapted from Ina Garten)
- 2 ripe pears
- juice from 2 lemons
- crumbled blue cheese
- big handful dried cranberries
- big handful nuts – walnuts, pecans, or almonds
- 1/3 cup apple cider or 1/4 apple cider vinegar
- if using apple cider and not apple cider vinegar, splash balsamic
- big dollop of honey or 3 big tablespoons brown sugar
- 1/4 cup olive oil
- arugula (we used Bibb lettuce, but this would definitely be better with the bite from arugula)
- salt, pepper (optional)
- Preheat oven to 375 degrees F.
- Peel the pears and slice in half lengthwise; remove the core. Cut just a small slice off the back – this will keep it steady on the baking pan. Toss with about half the lemon juice and place in a small baking dish, core side up.
- Mix together the blue cheese, nuts, and cranberries in a small bowl and top the pears with the mixture. Mix together the cider, balsamic, honey/sugar and pour over the pears, reserving a bit of the liquid.
- Bake pears for 25-30 minutes & pull from the oven. Make a dressing by whisking together the rest of the lemon juice, the olive oil, and the reserved basting liquid. Serve the pears on top of the arugula with the dressing.
This is delicious. Eat it. Feel healthy. And then, to the ice cream.
Probably exactly what you need, right after the new year starts, is a recipe that combines two of the most wonderful, cheese and carb-laden treats known to humankind into one unholy meal.
Well, I can say that at least around here, “losing x pounds” didn’t make it to the resolutions list this year. #pregnancyperks
I won’t lie to you: this recipe takes a while (about 2.5 full hours, from start to finish). BUT, it’s worth it. And not just if you’re pregnant. So let’s get to it.
French Onion Mac + Cheese
for the bechamel
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk (or cream, if you’re into that sort of thing)
- salt & pepper
- crushed reds
- 2 cups grated Gruyere
- 1/2 cup sharp cheddar
for the onion mixture
- butter/olive oil
- 3 large yellow onions, sliced
- 6-8 cloves garlic, minced
- a dash of honey
- salt & pepper
- 1 cup dry white wine
- 2 cups beef stock (to make this veggie, obviously, just use veggie stock instead.)
- 12 sprigs fresh thyme (you might want to tie these up into a bundle)
- 1 bag arugula
- 1 box pasta (I used cavatappi, which winds its way so delightfully around each onion slice, each delightful bite of cheese)
for the topping
- about 1/2 cup panko
- about 1/2 cup parmesan
- (a little parsley, if you have it, would be nice right at the very end)
- Start your onions, which take the longest. Heat a bit of butter and olive oil in a large Dutch oven. Add onions, cover, and cook down, stirring frequently, for 15 minutes.
- While the onions are going, start your bechamel. Over low heat, melt the 4 tablespoons of butter in a medium saucepan; add flour and stir constantly to combine for 2-3 minutes. Increase heat to medium, and slowly add the milk or cream; stir until thickened (this takes about 5-6 minutes; add more flour if you need). Lower the heat, & season with s+p and the crushed red peppers. Fold in the gruyere and cheddar until the sauce is melty and delicious – set aside and try not to eat.
- To the onion mixture, add garlic and dash honey. Cook another 15 minutes, stirring frequently, until the onions start to caramelize. Add wine and beef broth and stir, scraping up the bottom bits. Add the thyme and let the mixture cook down, until the liquid is almost gone.
- The previous step will take a while, so this is is a good time to start your pasta water boiling and to cook according to directions. Drain and set aside when done.
- Preheat the oven to 350 degrees F. Grease a baking pan. In the onion pot, mix together the arugula, pasta, onions, and bechamel. Make sure it’s thoroughly combined before you pour into the baking pan – snag the bundled thyme as you do so.
- In a small bowl, toss together the panko and parmessan, and then spread this over the top of the pasta/onion mixture. Pop the whole thing into the oven for 35 minutes.
You can taste how long this takes to make (in a good way, I promise). It’s got serious flavor, from first bite to finish. It’s two of the best meals ever, on one plate – how could you not love it? Just make sure to serve with a side salad – you’ll want something a little…lighter.
Turns out when you’re pregnant, you wake up at night. Repeatedly. As far as I can tell, this is due to three main reasons:
- Baby throws all night “how hard can you thrash around” ragers.
- My bladder is now the size of a shelled pistachio.
- At some point around 4AM, my stomach realizes it hasn’t eaten in SIX WHOLE HOURS and the situation needs to be rectified, ASAP.
I have therefore spent far too many 4AM time slots contemplating what I will eat for breakfast. After I made this for the first time, I’m happy to report my contemplation has changed from “what” I will eat, to “when” an appropriate time to go eat might be.
- 3 cups old fashioned oats
- slightly less than 3 tablespoons brown sugar
- 1/2-1 teaspoon cinnamon
- big pinch of salt
- about 1/3 cup honey
- slightly less than 1/4 cup vegetable, canola or coconut oil
- dash vanilla extract
- you can customize anyhow you like, but for my part, I like slightly more than a 1/2 cup each of the following ingredients:
- unsweetened shredded coconut
- slivered almonds
- dried cranberries
- Preheat oven to 300 degrees F.
- In a large bowl, mix the oats, sugar, cinnamon and salt. Set aside for a moment.
- In a small bowl, whisk together the honey, oil, and a dash of vanilla. Slowly mix together with the dry ingredients, until all oats are coated.
- On a large baking sheet lined with parchment paper, spread the oat mixture in a thin, even layer. Bake at 300 for 15 minutes.
- In a small bowl, mix together your add-ins: coconut, cranberries, and almonds, in my case.
- Remove the oats from the oven and gently mix in your add-ins, so they’re evenly distributed in the pan.
- Pop the whole thing back into the oven for another 10-15 minutes, or until the oats are golden brown.
- Remove – and as hard as it is – let cool for about 10-15 minutes before stirring and breaking up the crumbles. It’s worth it, trust me.
I can’t believe how late in life I came to this epiphany: granola is amazing. Serve on top of a big bowl of plain Greek yogurt (I find the granola sweet enough) and berries, and watch your hunger dissipate for at LEAST 2-3 hours.
This past weekend is now officially known as the Epic Weekend of Fun. Just to run some of the numbers quickly:
- One dip in an ice cold river.
- Not one, but two epic cover bands.
- The trifecta of lunches: brisket, burgers, and fried chicken.
- Four amigos.
- Five mile hike somewhere 45 minutes from the city, which felt like it was about 4500 miles from the city.
- (Far too many) bottles of wine. Let’s not put a number on this one.
This week, I’m thinking about atoning for our sins (side note: this seems to be a theme around here). To the Husband’s chagrin, this means hitting up the fish train. Honey: welcome to tonight’s dinner.
Asian-Inspired Grilled Salmon
- about 4-5 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 1/2 inch ginger, grated
- salt, pepper
- 2 cloves garlic, minced
- 1 pound salmon fillets, skin on
- 1 bag arugula/baby kale/spinach
- 1 bell pepper, sliced
- 1 bunch scallions, chopped
- 1/2 avocado, sliced
- cilantro, to serve
- In a small bowl, combine soy sauce through garlic and mix well. Set aside about a third of the mixture to act as your dressing later on. In a large flat bottom bowl, pour the soy sauce mixture and lay the salmon, flesh side down (to increase absorption). Let it sit for about 20-30 minutes – any longer and the soy sauce will start to toughen up the protein.
- Heat a grill pan over medium heat and coat with cooking spray. Add salmon, flesh side down, and grill about 4-5 minutes. Using tongs, flip to the other side and grill until the middle is no longer pink. The skin will sort of neatly fall away from the fish as you remove it.
- Assemble your salad ingredients (arugula through avocado) and lay your cooked fish on top. Dress with the reserve soy sauce mixture + feel virtuous.
This is a super easy, super quick way to feel super virtuous and healthy. Of course, we’ll be taking our nightly trip to Mr. Yogato right after this. We finally have enough stamps for a free fro-yo! #theepicweekendcontinues
This weekend was that rare weekend when we had very little we needed to do. We listened to jazz in the sculpture garden. We ate ramen. We drank one too many vodka sodas and danced our faces off. We ate Italian and maybe drank too much wine. We went to the movies – I even got to pick, since it’s my birthday week . Crushed it.
Sort of like this salad. And the Barden Bellas.
for the marinade
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sambal oelek or other chili paste
- about 1/2 cup soy
- 1 teaspoon honey
- a few cracks black pepper
- 5 cloves garlic, minced
- 1 pound chicken breasts
for the salad
- 3-4 peaches, sliced
- 1 avocado, diced
- 1 big handful cherry tomatoes
- about 6-8 green onions, sliced
- 2 oz goat cheese, crumbled
for the dressing
- a few quick zests of ginger
- 1/2 teaspoon chili pasta
- 1/2 teaspoon honey
- 1/3 cup soy
- 1/4 cup olive oil
- a few cracks of black pepper
- Whisk together your marinade. Place chicken in large ziplock bag and pour the marinade over it; make sure the chicken really bathes it all in. Place in the fridge and let it rest for about 2-3 hours – any longer and the soy sauce will start to really toughen up the meat.
- Heat two large grill pans (jealous of those of you with REAL grills); coat with nonstick spray. Cook the chicken 3-4 minutes on each side over medium heat. In a separate pan, toss together the peaches & tomatoes and grill those about 3-5 minutes total; add the green onions at the end, so they don’t overcook.
- Add all salad ingredients together – arugula, avocado, chicken, & grilled fruit. Whisk together a little dressing using (most of) the same ingredients as the marinade and toss the whole salad with the goat cheese.
There’s going to be a tussle tomorrow for who gets to bring the leftovers for lunch.