My baby is quickly turning into a toddler. She’s a toddler who loves to eat and I’m thankful she’s not picky yet. To try to keep up with her appetite and nutritional needs, I’m trying to give her more healthy “big kid” food and not rely on purees as much. She’s become a lot better at picking food up, putting it in her mouth and chewing it. Adults don’t really think about how eating involves all those skills that babies have to learn.
If you don’t have a toddler to feed, you can certainly still make these muffins. The recipe is very easily adjustable and they make a great healthy snack. You can easily make them more sweet by adding sugar or chocolate chips. If you don’t have mashed sweet potato readily available, canned pumpkin totally works.
This salad is made with a baby spinach and greens mix, pecans, cranberries, and a triple berry balsamic dressing. I was inspired to make the dressing when I came across my cousin Laura’s recipe for Triple Berry Spinach Salad in our family cookbook.
I think this salad would be a great addition to a Thanksgiving table. It feels like a fall or winter dish because of the cranberries and pecans. You could also eat this the day after a holiday get together with the addition of leftover turkey or chicken.
I love Claremont and have been coming here for years. I used to spend time with my family here when I was a kid. I went on dates here in college. Paul and I got married in Claremont, even though we lived in Santa Monica at the time, and now we live here.
Consider this list like Chrissy Teigen’s list of L.A. restaurants, which she was criticized for by L.A Times writer Jenn Harris. (I still care for them both any way, by the way.) I’m no restaurant critic. I may have missed your favorites as I still haven’t been every where but these are my personal favorites.
My mom used to make this skillet chicken with orzo pasta when I was growing up. I loved it and started making it myself when I moved in with Paul a few years ago. It’s pretty easy and very satisfying. She got it from a newspaper column that I think was in the San Gabriel Valley Tribune.
This meal is good for weeknights, especially because there are very few dishes involved. The fewer dishes, the better, as far as I’m concerned.
It’s great for lunches the next day too. I can’t remember for sure, but I think my mom packed this in my lunchbox when I was in junior high or high school. It’s funny to me that I can’t remember high school as well as I used to. It was 10 years ago now, so of course.
This recipe is based off a recipe on The Kitchn called 30-minute chicken pozole. Let me just tell you, it used to take me about 30 minutes back in the pre-kid days but this time it took longer. I have made this several times and it has always been easy and turned out amazing.
It’s a great weeknight meal. I used to make this when I would come home from work sometimes. I also like that it makes a lot of servings, so for some families there would be leftovers the next day.
A few weeks ago, I made cinnamon rolls for my grandma’s 95th birthday party. I started them the night before the party, after Maggie went to bed. Although it did take a few hours including 1 hour for the first rise, it was totally worth it.
For this short rib recipe, jalapeño, onion, garlic, beer, and rosemary all come together to make a savory and slightly spicy braise. I love that the liquid imparts a lot of flavor on the short ribs in the long cooking process.
I should probably mention that you should plan on getting started on this about 3 hours before you would like to eat dinner. It takes about 1/2 an hour to prep and sear the meat and then it cooks in the oven for 2 to 2 1/2 hours. It is so worth all that time in the oven though. The meat becomes very tender and pulls completely away from the bone.
Everyone has their own favorite banana bread recipe, it seems, and the Internet has plenty so what am I doing adding another? Well, when I looked for a recipe to make banana bread a few weeks ago, I didn’t find one that I loved. Either they called for ingredients I didn’t have on hand, or they seemed too simple and I wanted to add a bit more flavor to them.
I ended up turning to a basic recipe. I added almond flour and almond extract as well as a few spices, and substituted brown sugar for about 75% of the white sugar.
One day earlier this year when I was in the break room at the child care center I was working at, I was snacking on a leftover container of kale chips. Another teacher looked at it and said, “What is that? Weed chips?” She seemed genuinely weirded out. I was a bit put off by her question. It must have been a joke, but we weren’t friends and din’t work in the same room, so I felt embarrassed. I guess baked kale looks like weed. But of course that wasn’t what I was eating while on break at a school where I took care of infants and toddlers.
As promised, I’m sharing my mom’s fried rice recipe with you. It goes great with the orange chicken I posted on Monday.
Fried rice is a great way to use up leftover white rice. This recipe is one that my mom used when I was growing up.
I made this for my husband Paul and me for dinner and he said, “This tastes like takeout. Better than takeout!”