Last week was not great. Probably one of the more disheartening, faith-in-humanity-threatening weeks ever. I’m also thankful that Rylie is only 4, and that we chose to send her to a school where kindness is the rule and diversity reigns. She’s going to grow up to become an amazing, loving, caring, intelligent, open-minded, beautiful human being. And so are many of her classmates. We can learn a lot from them.
On a brighter note, we ate some good food.
The French Toast Casserole made for a delicious weekend morning breakfast. Note for the future: Make this when guests are coming over because it could easily serve 8.
White Bean Chicken Chili was delicious — even Rylie liked it!
Sous-Vide Turkey Breast was awesome. Sooooo juicy.
Stir-fried pork with green beans and cashews – solid, although the beans were squeaky
Pressure Cooker Butternut Squash Risotto – I have vowed to only make risotto in the pressure cooker. There’s so much less stirring. Kelley doesn’t always love the orange veggies, but when I mix them with risotto (unofficially one of her top 5 meals), it all works.
Hoison Pork Roast – what a great flavor, what a great smell while it cooked.
Seared Chicken with Saffron Couscous – The seared chicken part was delicious. The couscous, on the other hand, was tasty, but didn’t really highlight the saffron and required some additional cooking time beyond what the recipe called for (I imagine I used a different type of couscous than the recipe author used, but still it’s frustrating when that happens)
Banana Bread – from Mark Bittman’s How to Cook Everything
Glazed Salmon with Couscous and Green Beans – from Cooking Light
Pork Chops with Sauteed Apples and Brussels sprouts – from Cooking Light This screams fall, right?
Rigatoni with Sausage and Chives – from Cook’s Country
Rosemary Chicken Noodle Soup – from gimmesomeoven.com
Soy-Glazed Chicken Thighs with Asparagus and Scallions – from Bon Appetit Here’s our weekly Chicken thigh meal!
Turkey Taco Burritos – from Cooking Light
and… one of these days, we are going to have homemade pizza from my go-to pizza dough book: