Here is a dish I was able to make while having to watch both kids on a weeknight. It was delicious and well-liked by everyone. K asked if we could have it again soon, so maybe on the next cold weather day. I really liked the crispy topping with the creamy mushroom sauce.
This was a great dish with all of us. It is simple, and full of favorites: pasta, cauliflower, and bacon. The way the bacon is cooked with the bread crumbs makes for a crunchy, tasty topping. We ate it with the topping initially but still had some pasta left without the topping. I didn’t mind using it up because it was easy to make more and helped leftovers feel fresh again.
Sometimes I come across recipes I follow almost verbatim, and want to share my experiences with them. Sometimes I play around with them, and decide that playing around is not great. That’s what happened with this recipe for oven-fried zucchini. We happened to have some egg whites I wanted to use up, as well as some zucchini. Unfortunately, I was in a bit of a rush making it, because I was also trying to keep the Fudgelet entertained. Unfortunately, the days of wearing him in my baby carrier for cooking don’t always work. He wants to be on the move and looking at everything, so I either have to cook while he’s napping, or find him a good spot to play.
None of these recipes are crazy-involved. We make variations of these regularly. The only reason I took pictures of the green beans and celery are because they were memorably good, and I used some fried shallots my friend Lisa made for me. You don’t need fried shallots for the recipes, but it showed how easily we could throw them into dishes to enjoy their sweetness. Below you will find the recipes for green beans and celery, and also chicken. I did not include step-by-step pictures this time, but hopefully you can still follow along.