Whenever I am in need of a reset, a weekend in the kitchen is always sure to do the trick.
Lunch: Tomato Rice Soup (Recipe: NY Times) with grilled gruyere sandwiches on black bread.
Jam filled muffins. (Recipe: Eating Well) Subbed applesauce for oil, cider for the orange juice, skipped the almonds, and filled with homemade spiced plum jam.
Garlic sauteed broccoli (Recipe: Allrecipes) Doubled the garlic, of course.
Roasted beets with horseradish cottage cheese. Personal recipe: wrap peeled beets individually with a teaspoon of olive oil in foil. Roast in pan for 1 hour at 350 degrees. Cool completely before slicing. For cottage cheese, I just mix a teaspoon of prepared horseradish, salt, pepper, and two teaspoons lemon juice into a cup of cottage cheese. Top beets with cottage cheese to serve.
Chocolate Peanut Butter Chip Bars (Recipe: Allrecipes) Subbed half the butter with peanut butter, reduced sugar to 1 cup, made in a 8″x8″ pan and baked for 35 minutes. Make a sling out of parchment and butter the pan and they come out super easy.
Dinner: Supper Onion Pie with apple cider gravy and green salad with balsamic dressing. (Recipe: Culinate). For cider gravy, I made a roux of butter, olive oil, and flour in the pan the onions caramelized in and then deglazed with a couple cups of apple cider and a bit of water. Salt and cayenne to taste.
White layer cake with lemon curd filling. (Recipe: Martha Stewart) The 7 minute frosting was not happening, so I switched to a traditional buttercream. Made 3 – 9″ layers and made another half batch of lemon curd, because I could live on it.