Who: Angela, test kitchen manager. So far, the challenge is going: quite well. My son is home from college so I’m highly motivated to s...
Who: Angela, test kitchen manager.
So far, the challenge is going: quite well. My son is home from college so I’m highly motivated to sit down for dinner as much as possible while he’s here.
This year, I’m determined to: eat dinner on weeknights and not graze my way
through the late evening.
I chose this because: I want to end my day on a healthy balanced note.
My biggest temptation to cheat: continues to be the great food in the test kitchen. Right now we’re testing Passover Seder recipes. If you’ve ever been to a one you know that there’s a lot to eat. The recipes for Sunset’s 2015 story come to us from chef and cookbook author Tanya Holland so the food is beyond good. But if I eat too much at work I’m not very interested in food or cooking when I get home. Add to that the house is still filled with edible holiday goodies.
Coping mechanism(s): I still have my emergency squash soup in the freezer but want to cook dinner a couple of times a week too. Most nights it’s a little protein with vegetables on the side or a hearty salad. I pick simple recipes that come together quickly. I’m finding plenty on Sunset.com. I knew we had filet of sole in the fridge at home so plugged that into the Sunset.com search and crossed my fingers. The first recipe that popped up looked delicious and I knew I had all the ingredients at home.
A recipe I’m really digging: Almond-crusted sole. I get the crispiness of fish that’s breaded and fried without the mess. Bonus: my son and husband liked it too!