Hey guys! It’s the weekend, and here at the Ellis house, we are doing our best to make the most of it. Dan had the day off from work on Friday so we used the time to get a number of indoor and outdoor home projects completed, then yesterday included a trip to the farmer’s market, grocery shopping, and lots of cooking. Our fridge is now well stocked, which hopefully will result in less stress and more nutritious meals in the coming week. After two intense at home work days, we are planning to take it easy today, resting and enjoying the company of family and friends.
Before I get back to snuggling my wee ones, I want to share with you the first installment of what will likely become a regular series. I’m calling it My Week in Food, and the posts will be a collection of the tasty bites I’ve shared via Instagram in the prior week. More than just showing you what I’ve been cooking, I’ll be providing recipe information so that you can make these items in your own kitchen. Expect these posts to be quick, casual, and full of practical ideas!
First up (in the picture above) is a gem from one of my favorite restaurants, Sisters. Eggs were seasoned with salt and pepper, scrambled, and then placed in warm whole wheat tortillas along with shredded cheese, alfalfa sprouts, and salsa. I’ve also had it with cottage cheese added to the mix, which is even more delicious.
What was I to do with an abundance of ripe plums and nectarines than make sorbet? I pitted them but left the skins on, then transferred them to the blender along with the juice of 1 lemon, a couple tablespoons of booze, and honey to taste. It wasn’t until the mixture was frozen that I realized how tart it still was, but serving it with a generous dollop of sweetened whipped cream and bittersweet chocolate chips provided the balance that was needed.
This weeknight dinner was a very happy accident. After a busy day, I had no clue what I’d be making for dinner, but we got creative with the ingredients we had on hand, and the meal actually turned out great. Boneless skinless chicken breasts were pounded to an even thickness, marinated briefly in a mixture of olive oil, vinegar, crushed garlic, salt, and pepper, then tossed on the grill. Once cooked, we topped them with a fresh cilantro chimichurri, using Eclectic Recipes’ version as a guide (though I did omit the oregano and crushed red pepper and only used about half the amount of oil called for). For a side, I sauteed minced garlic and shallot in a bit of butter, deglazed the pan with a glug of heavy cream, then tossed the mixture with al dente pasta. Yummy in our tummies.
A hankering for overnight oats when we were fresh out of Greek yogurt led me to trying a different version using only milk for the needed moisture. To create this “Black Forest” variation, I combined 1 cup rolled oats, 1 1/3 cups milk, ¼ cup chia seeds, 2 tablespoons unsweetened cocoa powder, 2/3 cup frozen cherries, and 1 teaspoon vanilla extract. After an overnight soak in the fridge, I stirred in maple syrup to taste and a bit more milk. This quantity was perfect for Eowyn and me to share; it would be a bit much for just one person.
Lastly, we’ve been munching on these granola energy balls from The Marathon Mom ever since my friend, Tami, shared the recipe with me, and we can’t get enough. They are scrumptious, easy to make, and convenient for grabbing when we are trying to head out the door. My changes include adding 1 cup of chopped dried cranberries, increasing the amount of peanut butter by ¼ cup, and reducing the chocolate chips to ¾ cup.
Alright, that’s all I’ve got for you! I hope you have a wonderful day, and I’ll be back in a few days with a fresh and easy sandwich recipe.