May 11, 2013

Simple Plates #20

We've had a busy few weeks here, with semester's end, and the tweaking and first submission of my book(!), so I've been doing mostly work-a-day cooking, without a whole lot of new recipes or experiments. Here are some of kiddo's plates from this week:
whole wheat pasta, avocado, clementine pieces, sweet potato black bean chili

broccoli, cheese and veggie quiche, watermelon chunks
I'm on a huge quiche kick lately. This one had mushrooms, spinach, onions, and red bell pepper.

fresh steamed carrots, roasted chicken, peas, fruit-sweetened breakfast cookies, red grapes

whole wheat pasta with kale and marinara sauce, fresh steamed carrots, red grapes

red grapes, broccoli, fresh steamed carrots, avocado

fruit-sweetened breakfast cookie, spinach and cottage cheese sauce, roasted chicken, pear slices
Darwin couldn't get enough of this cottage-cheese-spinach. I grated some garlic into the cheese, and ground in some black pepper before adding the steamed greens.

braised collards, peanut butter on sprouted grain toast, avocado, watermelon chunks

running at the prairie

red grapes, veggie quiche, cucumber slice, fresh steamed carrots

vegan black bean burger with cheddar and avocado, popcorn with olive oil and nutritional yeast, green salad
Thanks to Mark Bittman for the vegan burger recipe from last month's Vegetarian Times, made with black beans, rolled oats, carrots, onions, garlic, spices, and herbs.

banana-blueberry oats, country pea soup
Oh no! On this morning, we ran out of broccoli, our breakfast staple. I made a quick pea soup instead, with frozen peas, butter, onions, garlic, and homemade chicken stock.

spinach, real food macaroni and cheese, carrot sticks, apple slices

curry-roasted cauliflower and sweet potatoes, hummus, avocado, blueberries, toasted whole wheat pitas

apricot pieces, clementine pieces, broiled asparagus and carrot nest, whole wheat pasta

blueberries, sesame bok choy, avocado, hard-boiled egg, cheese, baked fork-mashed sweet potato

broccoli, fruit-sweetened banana nut muffins, blueberries

baked sweet potato stuffed with black beans and avocado

asparagus egg scramble, watermelon, blueberries

spinach, baked chicken, brown rice with roasted vegetables and herbs, fresh pineapple and blueberries
To make our favorite side-dish to roasted chicken, we pour the flavorful juice and ultra-tender vegetables from the chicken roasting pan into a pot of brown rice with a handful of chopped parsley.


  1. This comment has been removed by the author.

  2. Hi there, I just wanted to tell you to keep posting. I don't always comment, but I always come here happily. You're giving us great inspirations !
    Love all the little colorful plates :-)

    1. Thank you, Audrey. I'm glad you're here!