Tag: march-2025

• Changing of the Guard

  

  Daylight Savings ushered in a Changing of the Guard this week. A renewed sense of order and light. The weather was beautiful (no heavy winter coats!) and the extra sunlight at the dinner table made everything taste just a little bit better. Along with the time change, we said goodbye to basketball and hello to swim lessons. Of course, I would be remiss not to point out that this is Minnesota, after all, and we did experience a freak snowstorm on Wednesday that canceled school; but, honestly, those first two days were magical!

  Sunday, March 9, 2025

  

  Sam Sifton’s Miso Chicken (New York Times Cooking)

  So easy! So crispy! So delicious! I know not everyone has a subscription to the New York Times Cooking, so I’ve posted the recipe below.

  Ingredients

  • 4tablespoons unsalted butter, softened
  • ½ cup white miso
  • 2 tablespoons honey
  • 1tablespoon rice vinegar (do not use seasoned rice vinegar)
  • Black pepper, to taste
  • 8skin-on, bone-in chicken thighs, approximately 2½ to 3 pounds

  Directions

  1. Preheat the oven to 425 degrees.
  2. Mix the first five ingredients together in a bowl until well blended. Add the chicken thighs and mix until they are equally covered with miso butter.
  3. Spread the chicken out on a sheet pan and roast in the oven for 30-40 minutes.

  Note: Sam tells you to turn the pieces over once or twice so they brown evenly. Ha! I missed that directive and did not turn my chicken thighs over once. We still thought this recipe was perfect.

  Served with:

  Gaby Dalkin’s Sweet potato, corn and feta, salad

  Ina Garten’s Slaw

  Love & Lemons Miso Soup (made by Nola)

  Monday, March 10, 2025

  

  Creamy Broccoli Mac and Cheese (Damn Delicious)

  Served with a green salad with vinaigrette and cubes of onion-rye bread sautéed in a hot skillet with olive oil and seasoning.

  Also on the side, leftover roasted chickpeas with an obscene amount of tajin. The girls devoured these and hardly touched the pasta. I don’t get it -?

  Tuesday, March 11, 2025

  

  Pork Tenderloin Smothered in Onion Mustard Sauce (Food & Wine)

  This recipe was my personal favorite this week and a cinch to make. It has 1,668 reviews and gets 5 stars. Serving it over this creamy polenta really took it to the next level. Plain pasta for the kids, of course.

  Also on the side, Garlicky Sauteed Swiss Chard. Honestly, I’ve never followed this recipe, but this is mostly how I like to cook swiss chard. I usually add the garlic to the pan, swirl it around for a minute and then add the chard on top. I also cover the pan for a few minutes to help steam the greens. I remove the smashed garlic right before serving. Taste as you go and add extra vinegar as needed.

  Wednesday, March 12, 2025

  

  Dinner at Noodles & Company. A reminder (especially for me) that it’s okay to pick up dinner if you have exactly 40 minutes between after-school activities.

  Thursday, March 13, 2025

  

  Rosemary and Lemon [Turkey] Minestrone (The Kitchn)

  Pasta again [insert eye swirling emoji]. But! This is a very good soup and I can always count on the entire family to enthusiastically lick their bowls. While the recipe calls for 1/2 lb. ground chicken, I prefer to sub in 1 lb. ground turkey (dark meat). I also like to add extra celery and two extra cups of broth/water. Top with extra parmesan cheese.

  One the side: Simply steamed green beans and sourdough bread with salted butter.

  Lunch of the Week

  

  Lentil Salad topped with crushed sourdough crackers and salted cashews.

  

  Blender Oatmeal Pancakes (Cookie and Kate)

  I make these at least once a week.

  March 21, 2025

  Breakfast, Chicken, Dinner, food, lunch, march-2025, pasta, Pork, recipe, recipes, Soup, weekly-meal-plan

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• Morgan!!!

  

  I’m always amazed how different life can look week to week. Some weeks I feel like I have it all together and then everything falls apart only a week later. Last week, for instance, everything came together harmoniously and life felt easy. The kids had an impromptu snow day on Wednesday, which allowed us a play day, and Joel and I got to go out on Friday night sans kids. We ate dinner at the Fabulous Guaycaya Bistreaux in North Loop and had tickets to see my personal favorite, Morgan Wade, at First Avenue. She was so good! We felt like 20 somethings traipsing around town and staying up way past our bedtime. Tonight, only a week later, I’m preparing to host a bunch of 4th grade girls for dinner. The house is overwhelming a mess and I’ve run myself down trying to make a dent in an income tax course before the school year ends and the girls are home full time. You can bet on pizza for dinner tonight.

  Sunday, March 2, 2025

  

  Chicken Noodle Soup with roasted brussels sprouts and sliced vegetables on the side.

  Chicken Noodle Soup (Adapted)

  Ingredients

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 3 carrots, sliced
  • 5 stalks celery, sliced
  • 10 cups water
  • 4 cups chicken broth
  • 2 Tbsp. white vinegar
  • 4 bone in chicken thighs
  • 1/4 cup parsley, chopped
  • 2 cups medium egg noodles, uncooked (I like Creamette)
  • 2 tsp salt (more to taste)

  Instructions

  1. Heat the olive oil in a large heavy pot, such as a Dutch oven. Brown the chicken thighs, skin side down, over medium high heat until the pieces release easily. Transfer the chicken to a plate.
  2. Cook the onion, celery, and carrots in the chicken fat with a few shakes of salt, until translucent. Stir occasionally. Do not brown.
  3. Add the chicken thighs back to the pot. Add the water, chicken broth, and white vinegar. Bring to a simmer and cook over low heat for 1 hour.
  4. Keep the broth at a low simmer and remove the chicken to a plate. Let the meat cool enough to handle. Once cool, shred the meat from the bones and discard the skin.
  5. Return the shredded chicken to the pot and stir in the parsley and the noodles. Cook for another 20 minutes.
  6. Season the soup with salt until it tastes good. I generally add about 2 teaspoons.

  Monday, March 3, 2025

  Leftovers

  Tuesday, March 4, 2025

  

  Everything Greek Pork Pitas (Pinch of Yum)

  This is a slow cooker recipe, but I do not own a slow cooker. Instead, I cook the pork in the oven in a covered Dutch oven at 275 degrees for about 5-6 hours until it shreds easily. We like our pork best in a soft, slightly warmed pita and topped with a simple yogurt sauce. To make the sauce, add plain whole-mail yogurt, salt, and lemon juice to a bowl. Stir and adjust unilt it tastes good. We ate leftover brussels sprouts on the side, as well as steamed broccoli and sautéed carrots.

  Wednesday, March 5, 2025

  

  Tiffani Thiessen’s Cuban-Style Black Beans (Food Network)

  Cuban Fluffy White Rice (Just a Pinch)

  This is my favorite preparation for black beans and rice. I cannot count the number of times I’ve made these two recipes together over the years. As with any beans, make sure you salt them well. We like to eat our beans and rice topped with sour cream, shredded cheddar cheese, crushed tortilla chips, and hot sauce.

  I made a raw kale salad, massaged with avocado and lemon juice, to eat on the side, but it was nothing worth sharing. Back to the drawing board on that one!

  

  The red snapper ceviche at Guaycaya Bistreaux – so pretty!

  Breakfast of the Week

  

  Banana Nut Muffins (Once Upon a Chef)

  So banana-y and tender. We loved them! We also subbed pecans for the walnuts.

  March 14, 2025

  beans, Chicken, Dinner, food, march-2025, menu, Muffins, recipes, Soup, weekly-meal-plan

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