Good Tuesday morning!
Ever since Finley was born, I have been less than stellar at planning and making dinners. Here are my excuses:
1) It’s hard because her nap schedule is unpredictable – sometimes she sleeps an hour and sometimes it’s three. Often times she’s awake or going down right when I’d need to be making dinner.
2) Turning on the oven when it’s 80+ degrees out is no fun.
3) Many of my go-to meals aren’t summer-y enough.
I’m starting to get better, though, which is funny because all of the above three excuses still apply. I do enjoy cooking and baking, so I’ve started become better at using my free time in the morning (i.e. not just watching The Today Show and reading blogs while she sleeps).
What have I been making?
Last week Wednesday, I had a bunch of overripe bananas just screaming at me to be used. Of course I turned to my favorite banana bread recipe. I doubled the recipe, as one loaf was going to fellow blogger and mama of adorable Bennett, Nicole. All was going well until I pulled the two loaves out of the oven and realized…I never added the OATMEAL (obviously hilarious as it is banana-OATMEAL bread) or milk. Leaving out those two ingredients kind of canceled each other out because it still tasted good (just a little drier). On Monday morning during one of Finley’s naps, I used the last three ripe bananas and correctly made a loaf. Said loaf was brought to Nicole’s yesterday.
Spinach Lasagna Rolls
After coming home with a baby, I was so thankful for the generosity of my friends who brought food for meals (and this may have been why I slacked in the kitchen for so many weeks!). We had enchiladas (thanks Mel!), egg muffins (amazing stuff Jena!), lasagna from Gino’s, bags of Target trail mix, etc. I was able to pay it forward to Nicole and Jena this week. I emailed each mama, giving them a bunch of meal and dessert options. Besides the banana-oatmeal bread, Nicole chose Skinnytaste’s Spinach Lasagna Rolls. I first heard about these from Bridget, as this is her go-to meal to bring to her friends with new babies. They were very easy to make, and I followed the recipe almost exactly. Changes I made: I used regular ricotta instead of fat free and added chopped tomatoes and a few spices to the sauce. I’ve never made these before, so I hope they tasted okay!
Pineapple Cashew Fried Rice
Jena requested this meal, and I was psyched to make it again. At the last Wine and Recipe, it was a hit. Although it is a little time consuming with multiple steps, it is so worth it. I love the use of coconut oil and milk – it gives the dish great flavor. Even my husband who HATES coconut loved the serving I left for him. He was actually upset I didn’t leave him a larger portion – ha! Anyways, I also cooked up a couple chicken breasts for some protein for Jena, but it would also be delicious with edamame or shrimp.
No Bake Peanut Butter S’mores
So I am mildly obsessed with Jessica’s blog; her food is amazing, she has beautiful pictures, and she is freaking hilarious. I found this one while going through all of her dessert recipes and immediately added it to the sweet options for the mamas. Jena picked it, and I got to baking. However, as the title states, there’s no baking involved. This accommodates my #2 reason nicely. The simplicity and decadence of this recipe drew me in. OMG people! Make these now, please. Jena was kind enough to cut out a square for me when I dropped them off. I was happy because I had really wanted to try them but would’ve felt ridiculous dropping off a pan of dessert with a square missing. “Hi, I’m Angie, and I have no self control when it comes to chocolate.” They should stay refrigerated, though, especially if it’s warm and/or humid because they will get a little too soft.
Avocado Basil Garlic Pasta
I’ve made this before and blogged about it, but I really think it’s such a fantastic summer meal. While Finley was napping this morning, I assembled this meal for tonight. Everything screams summer: bacon (perfect for using leftovers from BLTs…if that’s a problem you have), tomatoes, basil, and avocados. The warm pasta over the avocado creates a thin sauce, and the lemon adds a brightness. Plus, don’t the food judges on shows like Chopped always talk about acid in a dish? I am forever appreciative to Nicole from Wine and Recipe for sharing this dish with the gang last summer.
During Finley’s second nap of the morning (do you see a pattern here?), I made Brody’s mom’s tuna salad. For a guy who hates hard boiled eggs and the smell of drained tuna, it amazes me how he’ll gobble this up. But hey, I am not complaining because I love it too. The mystery ingredients are the relish and pickled watermelon rind. I’ve also blogged about this before, so click on the title if you want the recipe to go my earlier post.
I’ve been bad about taking food pictures. For whatever reason, all I want to do is take pictures of Finley – ha! Like this one…
Finley being an escape artist and getting that hand out of her swaddle sack
Finley sleeping in my arms after getting her two month shots
Maybe, if you want to see what these recipes look like, you should make them because then you get to eat them too. It’s a win-win!