Weekly Yumminess.

James and I make a great team. But the Feesh and I, we've really got something special going, too. The partnership, it's very symbiotic, you see:

I put fabulous adornments atop her head.

She takes them off.

I tell her the way the world works and how certain things should be done.

She gives me sass. "What do you know, Mom?"

(Yeah, the headband came off shortly after the photo was taken.)

I create delicious food from fabulous recipes.

She eats the food.

 

Now, though, I have a new aspect to celebrate:

I create food from fabulous recipes...

 

and she helps me with the 'create' part.

 Well, kind of.

Head-wear aside, Feesh has definitely begun to show an interest in what I'm doing when I cook.  So I plopped her atop the counter one day and let her have some fun with some of the ingredients I was using to create the blueberry crumble bars you see in one of the photos above. She had a blast rolling the blueberries (ahem, dumping them out), and had a hard time figuring out flour. 

"Why won't this come off my hands?"

I am sensing a beautiful kitchen partnership to be had as she gets older. But until then, I'll continue mixing, measuring, washing and sauteeing on my own. She can manhandle the ingredients otherwise.

Thursday: Sweet Potato Gnocchi

Planning on swapping the gouda cheese sauce for a simple goat cheese sauce.
Friday: Whole-Wheat Pasta w/Kale-Walnut Pesto

Trying to get more veggies into the Feesh and saw this recipe for "Kid-Approved" kale pesto.

Saturday: Chicken Tacos w/Chipotle Cream Sauce

New recipe. Looks so good- hope it doesn't disappoint!
Sunday: Our Wedding Anniversary!

Monday: Cobb Salad

Bacon, tomato, hard-boiled egg, avocado, and creamy blue cheese crumbles. All atop some delicious fresh spinach. Yes.

Tuesday: Whole-Wheat Mushroom Pizza w/Kale-Walnut Pesto

Can't forget about the leftover pesto.

Wednesday: Crispy Fishwiches w/Slaw

I only use the slaw part of this recipe to pile on top of the fish. It's not a mayo-based slaw, which I love.  The way I make crispy fish is by dipping tilapia in flour, egg, and finally, a mixture of panko and shredded Parmesan cheese- in that order. Fries up in minutes! I put the cooked fish, slaw mixture, and a dollop of Greek (not any other kind!) yogurt on top. Sounds bizarre, but is absolute delicious and a great contrast in texture and temperature. Trust me. AND I am trying a homemade English muffin recipe to put all the sandwich goodness upon.


Happy cooking and have a great week!