Hello friends! So I sat down to write this post earlier today, and good thing I didn’t because then I wouldn’t have been able to tell you about the REST of my day. Let’s just say that I had to tell myself at 10am “do not pour yourself a glass of wine…do not pour yourself a glass of wine.”
Evie just had herself a little case of the Mondays, so 3 hours of crying and refusing to eat + 872 laps around the first floor of my house + Dr’s appointment later, we concluded that she has reflux. Of COURSE as soon as we get to the Dr., she stops crying and decides to eat. I on the other hand decided that if she wasn’t going to cry, then I was, and I lost it instead. I’m sure the Dr.’s don’t spend all that much time making the mothers feel better, but they did today!
And then Evie pooped all over herself and the carseat. I’m talking between the shoulder blades distance here people.
So speaking of poop, I’ll now introduce this awesome recipe.
One of the food blogs I LOVE is Smitten Kitchen, so this week when I hosted a few friends for dinner, I decided to whip out her cookbook and find some inspiration. (Does reading a cookbook out loud to your child count as “reading to your child?” And while we’re on that topic, does reading “Vanity Fair” out loud count? Cause I did that too…)
This recipe is a delicious fall/winter side to serve with your meal. I think it counts as the vegetable too And it is really easy to prep ahead of time so that when guests arrive, you just pop it in the oven and enjoy your glass of wine rather than fussing over the stove.
Meanwhile, I’m going to go lie down for 5 minutes before Princess Buttercup wakes up from her nap.
Wild Rice and Kale Gratin (from Smitten Kitchen Cookbook)
3 cups cooked wild rice medley (I found mine at Whole Foods and followed the directions on the side of the bag)
1 bunch Kale, stems removed, chopped (about 4-5 cups Kale)
2 sweet onions, cut in half, and then thinly sliced
2 cups shredded Emmentaler cheese (you can sub swiss if you’d like)
1/2 cup chicken stock
1/2 cup bread crumbs
1 Tbsp butter
2 Tbsp olive oil
salt/pepper to taste
First, you need to caramelize the onions. Saute them in a pan with the butter/oil mixture for 10-15 minutes, stirring often to ensure that they don’t burn. Technically, they should cook longer than that, but ain’t nobody got time to cook onions for 30 minutes. If you do, go for it. Add the kale to the onions and cook until it has wilted. Combine the onion/kale mixture with the rice and 1.5 cups cheese. Spread the mixture into a baking dish and add 1/2 cup chicken broth. Top with remaining cheese and then finish with bread crumbs. Bake at 375F for 20-25 minutes and serve. Yummy!!!
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