5.3.13

The kid eats

Monday through Friday I cook like this for a nine year old. It's a pretty ridiculous arrangement, like most of my many jobs, and I couldn't be more grateful for it all. Quinn and I get busy in the kitchen with abundant organic ingredients and endless imagination and there is never a dull moment. I plan to bring my camera more often.
Most days, like today, we use what we find in the fridge and go from there. 
Fettuccine with vodka sauce, warm farro kale salad, and pork tenderloin with a balsamic apricot reduction.
The other day I made chocolate chip banana muffins for them but they sat out on the counter and hardened. Today I chopped em up and tossed em in some eggs, milk, and spices. Voila. 

IMG_0385IMG_0399IMG_0406IMG_0410

Chocolate chip banana muffin bread pudding
6 banana muffins, homemade duh, cut into 2" cubes
1/2 banana sliced
2 cups milk, or milk substitute
2 eggs
1 tsp cinnamon
Pinch nutmeg
2 tbsp butter, melted

Preheat oven to 350 F.
Toss muffin cubes in a loaf pan and combine all other ingredients in a bowl.
Pour over bread, toss gently, and cover with almonds, walnuts, or pecans. You could also add 1/4 cup of raisins to the mixture for more sweetness. I'm perfectly content with the chocolate and nut mixture though. Have fun with it. This was a successful experiment and I hope the same for you!




No comments:

Post a Comment