We were in the throes this week. The throes of Minnesota January cold. Beautiful sunsets, but negative temps that kept us confined to the indoors and, of course, sniffles and fevers to add a pinch of insult. Most notably, we watched nearly every episode of Nicky, Ricky, Dicky, and Dawn on Nickelodeon while recuperating on the couch. It kept us laughing despite the malaise. Also, I almost killed my daughter’s hamster by forgetting to check her water spout after I refilled the bottle earlier in the week. On Friday evening, the poor thing emerged from her burrow with one eye glued shut and a listlessness about her. A swift check of everything in the cage uncovered the culprit. She’s now rehydrated and back to her chipper self but I’m left with the knowledge of what could have been. It’s enough to send an extra shiver down my spine.

Foodwise, the week was a delight!

Monday, January 13th

Sheet Pan Chicken and Cauliflower “Shawarma” – Alexandra’s Kitchen

A family favorite that’s both easy and comforting. Think warmly spiced chicken thigh morsels roasted on one sheet pan alongside onion slivers and cauliflower. We tucked heaping forkfuls into warm naan and topped each bite with a cooling yogurt sauce.

To make the yogurt sauce, simply mix plain whole milk yogurt with lemon juice and salt to taste.

Greek Salad (Traditional Horiatiki Recipe) – Mediterranean Dish

Hands down the best dish I made all week. A salad of crisp cucumbers, green pepper, and onion with creamy feta and an oregano spiked vinaigrette.

Tuesday, January 14th

Southern Beef Stew – Paula Dean

This is an old favorite that was once filed away in the Food Network archives. We like it best without potatoes and a sprinkle of cloves as opposed to all spice. Add more water to the pan as needed.

This was devoured with a green salad and diced potatoes roasted with salt and pepper.

Wednesday, January 15th

One- Pot Rice and Beans – Ali Slagle (New York Times Cooking)

Rice and beans. One of the most satisfying dinners ever with a dollop of sour cream and a a sprinkle of shredded cheddar cheese. Simply Sautee one onion in olive oil until translucent. Add 1 cup rinsed white basmati rice, 2 cups chicken stock, 1 teaspoon of salt, and 1 can of beans – your choice! Bring to a boil, cover, and cook over a low simmer for 18-20 minutes.

Served with a side of roasted sweet potato wedges.

Thursday, January 16th

Weeknight Skillet Lasagna (The Kitchn)

The easiest “lasagna” with pan steamed broccoli and a green salad with vinaigrette and croutons.

Also, Ghirardelli chocolate chip cookies to lighten the mood.

Friday, January 17th

Frozen pizza, edamame, and guacamole with veggies. Inspiration was lacking tonight. Sadly, we used to love this brand of pizza but it’s no longer as good as it used to be. We tossed most of it in the garbage and ate extra cookies.

Make Ahead Breakfast of the Week

Baked Oatmeal With Berries and Almonds – Melissa Clark (New York Times Cooking)