Breakfast! Such my nemesis. I eat cake all too often, justified by my rationale that a whopping stack of pancakes is basically the same level of nutrients. More meaty, greasy breakfasts don’t do it for me either. I quest for something easy and fast (Rachel wakes up HUNGRY), but still nutritious. This is how the croissant-wich happens.
There’s lots of clever recipes with ways to sneak vegetables into children’s meals. I sort of feel like I do a grown up version of this on myself. I’m not really sneaking anything by… me, but I like eating vegetables with combinations of lots of flavors. This makes the vegetables feel like a base with a lot more going on on top it. If this isn’t making complete sense, this broccoli salad is a great example.
Eating servings and servings of plain or lightly seasoned broccoli isn’t usually my idea of a good time. Dress the broccoli up with a tasty dressing and lots of cool tastes and textures? I’m absolutely on board.
APRICOT BROCCOLI SALAD Serves 3-4
2 heads broccoli, chopped
1 red onion, diced
1 apple, sliced
1 cup walnuts
1 cup dried apricots, diced
8 slices bacon, cooked and crumbled
1/4 cup rice vinegar
1/4 cup olive oil
1/4 cup sugar
3 chicken breasts, cooked and shredded (optional)
Combine broccoli, red onion, walnuts, apricots, and bacon in a large serving dish.
In a separate bowl whisk together rice vinegar, olive oil, and sugar.
Drizzle dressing over salad and top with apple slices.
A confession – sometimes I use store-bought frostings. Okay, not that riveting. We all do it. Perhaps a more vulnerable confession – sometimes I don’t think homemade frostings are better than a tub of the pre-made stuff.
But this is not one of those times. If you do it right, homemade frosting should be much, much nicer than anything at the grocery store. And it still doesn’t have to be that hard. I have found the trick is being sure to beat the butter long enough. At least a good, solid 2 minutes. My theory was correct because after making this, Dave was raving, assuring me this was my BEST FROSTING YET. And it’s simply a classic vanilla buttercream!
VANILLA BUTTERCREAM FROSTING Serves 2 and 1/2 cups
1 cup butter, softened
2 and 1/2 cups powdered sugar
1/2 tablespoon vanilla
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a stand mixer for 2 minutes. Slowly add 3 cups of powdered sugar until incorporated. Add vanilla, salt, and milk. Beat for 3 more minutes.