When J. and I took our knife skills class at the CIA, we learned how to properly slice an onion (cut it in half, put the cut side down, and then hold your knife at an angle as you follow up and around the curve of the onion) so that all the pieces would be uniform. After all, “if it looks the same, it cooks the same.” I was pretty pleased with this onion I sliced last night — I never would have made such equally-sized slices before I took that class. And, they did all caramelize evenly.

Those beautiful onions went on top of our pizza, along with fresh red pepper slices and Gruyere on a whole wheat crust:

I think onions are my favorite pizza topping, followed closely by olives. The boys had a plain pizza with sauce and mozzarella — they don’t know what they missed!

I made a Lighter Tuna Noodle Casserole last week to satisfy a craving, and I was happy with the way my updated version turned out. Plenty of nostalgia with a lot less calories and sodium. I also finally made the Farro with Roasted Butternut Squash & Goat Cheese, which was great! I adore roasted butternut squash, and this is a simple, hearty vegetarian dish that will be great through the end of winter and into a chilly and rainy spring.

The highlight of this past week wasn’t something I cooked, though — it was something I did. On Saturday J. and I went up to the Culinary Institute of America to take a day-long class, “Sharpening Your Knife Skills.” This was J.’s birthday present to me, and it was great. We had so much fun together! I’ve been to the restaurants at the CIA several times, both with my parents and with J., but this was our first time taking a class — we loved the experience. I did learn that I’ve been holding my chef’s knife incorrectly (here’s the proper way). Plus I learned how to supreme an orange, and how to roll cut a carrot. I even sliced and then properly fanned a strawberry. Don’t ask how I did with the mango, though — it wasn’t pretty.

The mantra “if it looks the same, it cooks the same” was repeated over and over: no matter what size you’re cutting them, make sure your ingredients are cut in a uniform way so they cook evenly. All of the other students were friendly and we’d love to take more classes. J. has his eye on Behind the Meat Counter, and I think I’d like Bistros and Brasseries or Breakfasts & Brunches. This week I’m going to try to use proper knife technique when I prep my meals. I hope it’s not too hard to unlearn what I’ve been doing my whole cooking life.

Monday: Pan-fried chicken breasts, roasted Brussels sprouts and mushrooms

Tuesday: Triple Tomato Sauce with Ziti, fresh mozzarella, steamed green beans (bumped from Sunday)

Wednesday: Slow Cooker Italian-Style Turkey Meatballs, spaghetti, carrots & celery

Thursday: Chicken noodle soup (from the freezer), steamed broccoli

Friday: Breakfast for dinner: Challah Man in the Moon and fruit

Saturday: Dinner with neighbors

Sunday: Order in or go out or from pantry/freezer (AKA I’m not planning anything)

For more menu planning ideas, check out Laura at Organizing Junkie.