I had a plan in my head, and now it’s written down. Not in stone, though.
This week I’m getting a chance to eat out for lunch twice, for Hudson Valley Restaurant Week. On Monday, I tried the Birdsall House in Peekskill (my first time there). Lunch was very good, and we were able to sit outside on their patio. Not what we expected in March! I chose to start with the Chicken Liver Pate, served with cherry preserves and warm crusty bread. I am a sucker for liver, and I don’t make it myself, so it’s hard to resist when I see it on a menu like this. Then I chose the Beet and Grain Burger, served with wilted spinach, caramelized onions and apples, goat cheese, honey mustard, and a challah roll for my entree. If you follow Chick in the Kitchen on Facebook, you saw a picture of it yesterday. I loved the flavor of this vegetarian main, though there was nothing burger-like about it; the beets and grains had the consistency of risotto and could not be eaten as a sandwich. Dessert was Chocolate Devil’s Food Cake with Rocky Road ice cream. Needless to say, I was stuffed.
Tomorrow I’m headed to Cafe of Love in Mt. Kisco for lunch, and I am already dreaming about their Truffled Chickpeas.
I made two new chicken dishes this past week that will definitely be repeated. First, we had Slow-Cooked Tex-Mex Chicken & Beans, which combines boneless, skinless chicken thighs, salsa, and dried pinto beans for a dish that is easy, flavorful, and best of all not mushy. I was tempted to add it to my meal plan for this week, too. The Sriracha-Glazed Chicken and Onions was also a hit with the adults that ate it. It’s spicy but a little sweet, and is just a nice change from a plain baked chicken breast.
I tried a new recipe for a peanut butter oatmeal breakfast bread, too, but I didn’t like it and the boys wouldn’t touch it. I wound up throwing most of it away. (I hate that!)
In addition to my regular cooking this week, I’m baking two kinds of muffins for a Share Our Strength’s Great American Bake Sale, which is being held this Saturday, April 24, at Club Fit in Briarcliff Manor. My friend Alison (same Alison from the buttercream recipe) is organizing this local event. All money raised goes to support Share Our Strength, a national charity focused on ending childhood hunger in the United States.
It’s going to be a busy week, so my menu is simple.
Monday: Spaghetti & meatballs (beef, from the freezer), carrots and celery
After a couple of weeks of schedule-less summer days, and then a week away in PA, I’m ready to jump back into meal planning. It’s hard to believe this is the beginning of A.’s last week off! He goes back right after Labor Day.
I also finally made a chocolate chip (instead of raisin) batch of quinoa muffins last night, and they were overall a huge failure for my family. While still warm, there was little of that grassy, asparagus-type taste that is so common in quinoa dishes. I thought they were tasty enough although a little bit too chewy, and A. ate half of one and declared it good. J. thought I’d hidden peanut butter in them and was disgusted. This morning G. tried a room-temperature muffin and had to spit out the bite he took, and then he wiped down his tongue to get any last crumbs off. I didn’t care for them much today, either. They are really bumpy in texture, even if you cook the quinoa until soft, and they are unpleasantly dense. I would not bother trying to modify the recipe to make them again; these are just a Do Not Repeat.
Monday: Spaghetti with homemade sauce/ratatouille (from the freezer), cottage cheese (Am I the only one that sometimes likes cottage cheese mixed into their pasta?)
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch: