Monday, April 30, 2012

The Food Matters Project: Roasted Asparagus & Sweet Potato Soup

photo by scott haydon

I didn't participate in last week's Food Matters Project recipe. As much as I love whole wheat anything, we're taking a break from grains for the time being. We're also taking a break from lentils so I've taken some definite liberties with this week's recipe as well. The lovely Adrienne selected Mark Bittman's Roasted Asparagus and White Bean Soup for the group. Asparagus in any form is amazing and it's a definite staple in our house.

We shared this meal with a couple of our favorite people and everyone attested to its tastiness. It also came together rather quickly and easily so we'll definitely be making it again.

Saturday, April 28, 2012

Mango & Cucumber Salsa with Pork Tenderloin

We made a delicious dinner the other night. One that we plan to make again and again throughout the upcoming summer and barbeque season. I like this meal for several reasons. One, it's an extremely simple recipe that doesn't take much work to make it all come together. Two, it is easily modified to fit the ingredients you have in your kitchen. Three, it's uber healthy and light and refreshing. Plus, Scott likes it and if there'd been any leftovers, I'm sure they would have been awesome. I already know that I'd like to try this out again using granny smith apples in the salsa.

Tuesday, April 17, 2012

The Food Matters Project: Mostly Whole Wheat Pizza

photos by scott haydon

I had an excellent weekend in two huge ways. (Three if you count the pizza!)

One, a friend who is like a sister to me had her first baby ever. We got to meet him last night and he is beautiful. He is new. His life is just beginning and we got to witness it. He might have flipped me off while I was holding him but I think it's the beginning of a beautiful friendship anyway. Michelle Ann, I am so proud of you and so glad to meet your baby and share a part of your life.

Two, Scott got his hands on a brand new Canon 5d Mark iii - which means I just inherited a Canon 50d.  I have a goal of taking my own food blog pictures. I also have a goal of being at least 1/10th of the photographer/life documenter that my favorite boy is already.

Saturday, April 14, 2012

Roasted Bell Pepper & Kale Pesto Meatloaf Medallions

photo by scott haydon
Today I don't have anything to say.

We ate this meal a couple of nights ago and it was amazing. Scott and I loved it. It was a good night with good food and my favorite boy and a couple of How I Met Your Mother episodes. Tomorrow night we will be making our own pizza from scratch for the latest Food Matters Project recipe. Our last pizza. We officially start our Summer of Paleo on Monday. I'm excited to see what kind of creativity and health benefit we get out of the dietary and lifestyle changes we make. I hope you enjoy this recipe as much as we did!

(This meal is Paleo-allowable.)

Tuesday, April 10, 2012

The Food Matters Project: Tofu Braised in Rhubarb Sauce

Hello again! Welcome to this week's Food Matters Project recipe! The recipe chosen by Camilla is Fish Nuggets Braised in Rhubarb Sauce.

I love fish. But I didn't make fish nuggets. I chose to make tofu braised in rhubarb sauce instead. Rhubarb is not for the faint-of-heart-or-loves-everything-sweet type. Rhubarb is strong and sour and bitter. It needs a lot of sugar to turn into the strawberry-rhubarb pie or crisp that most of us grew up eating. I've never made a crisp before and now, after working with rhubarb, I'm curious about using it in a dessert and will probably try a crisp later this spring.

On a side note, Scott and I are jumping on the paleo bandwagon (with some built-in cheat days) so the Food Matters Project might get a little more complicated for us. Whenever possible I'll try to adapt the recipes to meet paleo requirements. I already know that I'll make pizza from scratch though, so SHHH, I'm pretending that doesn't count. Paleo in the summertime is a fantastic thing. I am practically drooling from thinking about all the barbeques and salads and kebabs and fresh vegetables and fruits we'll be enjoying all summer long.

Okay, back to rhubarb sauce. . .