A cozy one pan creamy feta, tomato, and chickpea Israeli couscous casserole – the perfect comfort food for spring!
This is like bowl food meets baked ziti meets SPRING!!!
Except without ziti or pounds of cheese or, errrm, a bowl.
Do you follow?
(PS: THIS IS WHAT HAPPENS WHEN YOU PLAY DISNEY PRINCESS CANDYLAND TWELVE TIMES A DAY. Your mind turns to complete and utter absolute mush.
Case in point.)
It’s April and I’m sipping my morning coffee while Charlie Brown’s Christmas is on in the background. Having kids is so weird!
Really I should be planning for Remy’s third birthday, which is in TWO WEEKS. I think we’re going to end up having four parties for her, which is insane – a kids party for her and her friends, a party with my family, a party with Mike’s family, and then a cake on her actual birthday. She still insists on having a “red cake”, but I’m seeing this as an opportunity to make a whole slew of different cake flavors for her multiple parties. Maybe the funfetti sheet cake from Christina Tosi’s latest cookbook…I think that HAS to make an appearance.
Here’s what we’re eating this week:
Happy eating!
Straight from the Smitten Kitchen Every Day cookbook, these blueberry muffins have the perfect blueberry:muffin ratio and make for a delicious breakfast treat.
It’s been a bit of a state of breakfast doldrums around here.
Probably my fault since I woke up one morning a few months ago and up and refused to make Remy her weekly batch of French toast. Call me a bad mom, but I just couldn’t anymore!! I felt like I was feeding her carbs and eggs and cream and not a single nutritious thing for breakfast (the only time she’ll reliably eat anything!!). She took the change surprisingly well for a toddler who tantrums at just the hint that I’m going to do something she disagrees with, and since then it’s been yogurt + peanut butter + fruit on a daily basis.
A simple side dish of roasted asparagus with buttered almonds, capers, and dill.
It’s 2019 and there’s seriously still no better way to eat asparagus than simply roasted with olive oil, salt, and black pepper.
Especially the really skinny asparagus, which get SO crisp that you could confuse them for french fries.
(At least that’s the argument I continue to try to make to my toddler. She’s not buying it.)
Happy Saturday!
We have a busy weekend filled with a toddler birthday party for one of Remy’s friends from daycare, an Alice in Wonderland dress-up tea party we’re going to tomorrow, hopefully a run in blissfully warm (but not too warm) weather, and lots of GOOD FOOD obviously. I’m suffering from a spring cold, but hopefully that won’t slow us down too much.
What are you all up to???
As usual, today is meal plan day! Here’s what we’ve got:
Happy eating!
A rhubarb and blueberry galette made with a flaky cream cheese crust. The rhubarb and blueberry complement each other perfectly, especially with the additions of orange zest and ground amaretti cookies to add further dimensions of flavor.
Every year I go just a little bit rhubarb crazy and every year my husband pulls the pink stalks out of the fridge in incredulous disbelief yelling, “What are THESE?!?!?!”
This year he even had the audacity to ask if they were chard.
CHARD.
I don’t know what we’ve been talking about all these years, but clearly it hasn’t stuck.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
