You guys. I, the lifetime vegetarian, made chicken this week. And BOTH of my kids loved it (for one night. They wouldn’t touch it again the next night, but let’s not talk about that.).
It’s Sunday, so that means we’re getting ready for another long week by cooking up a storm.
First up, I made two loaves of banana bread. My current favorite recipe is this one from smitten kitchen. I make three changes: 1) I replace the egg with 1Tbsp ground flax seed mixed with 3 Tbsp warm water; 2) I use coconut oil instead of butter; and 3) I add about 1/2t salt to make up for the lack of salted butter.
Our boys turned three this week – I’m honestly not sure how it’s possible that they’re this old. Or that they’ve only been in our lives for three years. Both thoughts are mind boggling.
It’s definitely fall in Seattle, and all I want to do is bake and eat comfort foods. This morning I woke up thinking about blueberry muffins and then realized that I haven’t posted that recipe here. What an oversight!
What are we making this weekend? Pumpkin ricotta noodles! I have never been able to get a casserole to photograph well, but trust me when I tell you that this is a fall and winter staple around here. The dish is incredibly quick to put together and so delicious that C actually polished off a whole bowl (I’m still trying to increase their peanut butter and jelly sandwich/chicken nugget diet…alas, H wouldn’t touch it)! Link is here.
