Fare for the family table
So….guess who's birthday cake this was?
HA….those of you who guessed Muppet, give yourself a gold star!
Yes indeed, to celebrate our young chocoholic's 14th birthday (where does the time go?), and in keeping with our habit of crafting fairly non-traditional birthday cakes around here (remember this one, and this one?), we decided to get all fancy this year and make this insanely good "Palet d'Or" for the Divine Miss M.
Up until this point the only unqualified success I've had in getting the kids to eat kale was with kale chips. Every other preparation, whether tossed with pasta, served up in a soup, or just sauteed with some garlic has met with tepid acceptance. I know that the fact they eat kale at all is cause for celebration, especially when I think that most of their friends have never even heard of it before…..but still.
We've been going a bit crazy with rhubarb around here as of late. As the first true sign of spring produce we see in these parts we like to greet it's arrival with a bit of fanfare, thank you very much. So far we've used the lovely, tart red-green stalks in a knock-out Rhubarb Fool recipe we pinched from our friends Jody and Ken at The Garum Factory, in some Rhubarb Mojitos concocted by our fun dinner companion Tammy, and in this super easy, yet wildly delicious Strawberry Rhubarb Crisp.
Imagine my excitement when I found this recipe in the June issue of Cooking Light. It was the "Kid in the Kitchen" feature for the month, and as you all know, Oui, Chef is all about getting kids busy in the kitchen. We are all big fan's of quinoa here, but like Matisse Reid, the kid-chef who cooks this dish in the magazine, we've never made it for breakfast before, always opting for a more traditional oatmeal when we feel like a hot breakfast "cereal".
I've had the thought of these little buggers marinating in the back of my brain for a while now. In fact, about 6 months ago I titled a post "S'more Tarts" as a placeholder and reminder that the concept seemed worthy of a little investigation and culinary creativity. Well, last week after having seen that empty post yet again, I decided it was time to get off my ass couch and get busy making a Oui, Chef version of these treats.
I have never been to New Orleans.
I have a number of friends who make an annual pilgrimage to the Big Easy; some for the food, some for the music, and all for the joie de vivre for which the city is so famous. As a lover of great food (and jazz), I'm embarrassed and a bit sad to admit that I've never made the trip myself. New Orleans has long been known as one of this country's premier food and music destinations, and while I'm thinking that the whole Mardis Gras scene would be a bit much for me, it is definitely high on my list of spots to visit one day.
Here's a dish that is perfect for the transitional weather we're having here in the Northeast. While we are warming up slowly, most days have still been pretty cool and our nights continue to dip into the low 40s. That said, we are just starting to see spring's local bounty showing up in the markets, so I was excited to make this dish which calls for some lovely spring green veggies, but also has the soul-warming feel of a dish made for cool weather.
I've got some pretty exciting news to share today. It turns out that the folks at Cooking Light Magazine have been a fan of Oui, Chef for a while now and have asked me to join their "Cooking Light Blogger's Connection". See that cool new "Cooking Light" badge on the right of your screen? Click on it and it will deliver you to my Cooking Light Blogger Profile, and from there you're only a short step away from all the great healthy knowledge and recipes that reside on their site.
Part of what I (along with about 80 other, terrific food bloggers) do as members of the Blogger Connection is cook and share our favorite recipes from Cooking Light to help spread the gospel of preparing and eating wholesome, "real" food with an eye to keeping things, light, fresh and nutritious.
I dare say that description sums up these tacos perfectly.
So…have you made a big batch of Soy Slow Cooker Pork yet? Yes?…….Good.
And you've got a few bites left-over, right? Excellent.
Because here's what you're going to do with all that pork and almond goodness marking time in your fridge. You're gonna make these incredibly tasty soft tacos, and have yourself a really easy and incredibly delicious weeknight meal that the whole gang will cheer.
You're welcome.
