IMG_6953

Here are our food highlights lately!

I’ve been trying a new recipe every week, and last week the new thing was Moroccan spice rubbed steak with couscous and roasted veggies. The spice was really the only part that was from a recipe, the rest was from-my-brain-magic. I cut steak into stripes, coated it with the spice in a big bowl, then stir fried it over medium heat in a bit of olive oil. The roasted veggies were carrots, zucchini, and onions, which I cut into equalish sized pieces, tossed in olive oil, sprinkled with salt and pepper, and baked in a single layer at 400 degrees on a baking sheet until the carrots were soft. The result was delicious, and it was a great way to stretch the steak: four sirloins fed five adults and two kids. Cutting meat into strips vs. serving big hunks of it is a great way to reduce serving size to a more reasonable amount than the typical cut of meat.

If you’re wondering what the heck I do with homemade spices and rubs, here’s the DIY for you.

IMG_6886

For an easy weekday dinner, we made spaghetti. I usually make my own sauce, but I was craving the jarred stuff this week. I switched out my usual ground beef for Italian ground pork, which I’ll be doing every time from now on.

We get whole wheat noodles to get some whole grains in. The texture is a little harder than non-wheat noodles, so we like to get thin spaghetti to balance things out.

Also, we obviously weren’t watching the broiler closely enough on the bread.

IMG_6862

For another quick dinner, we made cheeseburgers with avocados and mushrooms on top (yum!). Sides were corn and Brussels sprouts. For the sprouts, we cut them into quarters, toss them in olive oil with salt and pepper, and stir fry them until they get golden brown. I like throwing in bit of parmesan cheese at the last minute.

IMG_6895

One of our friends brought us back tea from Sri Lanka, and it is amazing. The flavor is much stronger and fuller than the teas I get here, but it’s also less bitter.

IMG_6898

To combat the cold weather, we made very dairy potato soup. This soup is super rich due to the heavy cream in it, and is also very filling. The kids think it’s really fun to scoop the potato insides out of their skins after they’ve been baked. I love that most of our food gets worked on by a combination of family members, though I’m almost always head chef.

Coming up next week, 8 year old Eliza is going to learn to wield a knife. Eek!

What have you been savoring lately?