Life with a newborn (now technically an infant!) was hectic before I went back to work. Now, it’s even more of a whirlwind and I started looking for shortcuts for many meals, especially breakfast. Since my usual dairy laden cereal and breakfast bar are now out due to baby A’s milk protein issues. Enter my favorite kitchen appliance (aside from the food processor): the crockpot.
With some steel cut oats, the applesauce I made and froze this fall and a few other ingredients I had an easy breakfast that I didn’t have to think about! Even better, it was automatically dairy free!
Delicious, easy and filling. I can’t wait to try more overnight breakfast options especially as baby A grows! It also reheats well if you have leftovers.
As the arrival of our daughter gets closer, J and I have started perfecting some of our favorite restaurant dishes at home. We finally got this dish perfect and couldn’t be happier. The original recipe can be found here.
Summer finally arrived about a week ago and it’s been too hot to cook. Too hot for heavy meals and just generally too hot. My favorite thing about this dish adapted from this Shape.com recipe is it’s served chilled and for a light dinner, it is really filling.
Well-marbled New York steak or a skirt steak, grilled (we broiled and pan-seared a couple of times when it was too hot to grill) to your liking, but preferably no more than medium rare
1 small red onion, sliced into skinny wedges
1 bunch cilantro, coarsely chopped, no stems
Large handful cherry tomatoes, sliced in half (or 1/2 vine-ripened tomatoes cut into wedges)
1 green pepper, sliced thin
2 limes (or about 1/4 to 1/3 cup lime juice)
1 tablespoon brown sugar (you may need more. Note: the original recipe called for palm sugar, but we’ve had a hard time finding it)
1.5 tablespoon fish sauce
Thai chili powder to taste (we found a blend at Penzy’s Spices that we love for this dish – Bangkok blend)
Grill, pan-sear or broil the meal as directed above and slice into thin strips after allowing to rest at room temperature for 15-20 minutes. Put the brown sugar in a medium-sized mixing bowl, add some of the lime juice and mush into a thick liquid form. Add the rest of the lime juice, fish sauce and palm sugar.
When the steak has cooled, Add it to the sauce mixture. Toss with your hands to incorporate all over the steak. Add the rest of the veggies, toss and taste. Tasting as you go is the most important part. Add more fish sauce if it needs more salt, or more sugar if it is to lime-y.
Chill in the refrigerator for at least an hour or so to let the flavors meld. Then serve on a bed of lettuce and garnish cilantro.
You can add the cilantro into the sauce mixture, just give it a rough chop. If you want to quick sautee your veggies in peanut oil (or your favorite cooking oil), feel free it adds another layer of flavor. This is the perfect dish for a hot summer evening or a refresh from the indulgences of holiday food.
My mom didn’t make banana bread very often because she doesn’t really like bananas, but my dad, sister and I did, so when she made it, it was a great day. I was pretty surprised at how easy this is to make. It’s perfect for a cold late winter day.
My opinion: This makes your whole house smell amazing. It’s delicious and one of my most favorite breakfast foods. If you’re feeling adventurous, you can add chocolate chips, dried fruit, nuts, peanut butter (if you add peanut butter reduce the oil by one tablespoon). The options are endless!