Tuesday, December 16, 2014

Thai Style Pork

I've remade the Thai Style Pork Salad with Papaya and Mint from Plated January 2014 several times this year because we just love it. It's "blog worthy" according to Jim and first appeared on my instagram feed in July when it made an appearance on my weekly menu board.

When I made it recently for my MIL I was reminded how quickly it can come together with little effort. It also proved to be a great "prep-ahead" meal that transports well, say if you want to deliver dinner to a friend.

Thursday, December 4, 2014

An Update on Home with Mandy

It has been a year since my last post. Time flies when you are busy raising and making babies! 2014 was a busy year and we are so happy to welcome Bryce to our family.

Harper grew up so much and is about to celebrate her second birthday this weekend.

My big girl has been an excellent helper and loving big sister to Bryce.

Bryce is a good sleeper, good eater and is a sweet and mild mannered baby (I hope that statement doesn't bite me in the butt later.)

Many sleepless nights, lots of chaos with two littles in the house but an abundance of joy in our home. I wouldn't have it any other way.

I am often asked if I will continue to blog and I don't have an answer for that right now. I hope to return to regularly posting.  I also get asked if I'm still cooking and of course I am, but I would rather spend any free time with my family than on my laptop. My moments to myself are few and far between right now. Cooking for my family is one way I can get some "me" time. I've been thinking about ways to make posts easier on myself. Writing them shorter, less descriptive and more "snapshot" would help. Also taking less pictures with my DSLR and posting more from my iPhone would also save me time. If I can figure out a way to blog quickly, then I will return...but for now, know that Home with Mandy and her family is all good.

Sunday, December 1, 2013

Vietnamese-Style Shaking Beef with Basmati Rice

Basmati rice is a variety of long grain rice traditionally cultivated in South East Asia. Although it is comparable to other white rice, Basmati has a special aroma caused by a chemical called 2-acetyl-1-pyrroline. In this recipe, I would say that any rice substitution (white long grain, brown rice, etc) would be completely acceptable.

The star of this dinner is definitely the flavorful beef, accented by the bright and spicy herb salad atop the plate. I would not recommend making this dish without the greens. So here is how I did it.

My Plated dinner for two came with the following:

Saturday, November 23, 2013

Sockeye Salmon with Farrotto and Butternut Squash

We eat Salmon once a week in our home, usually on a Monday night. So regularly on Monday that it's become a joke around the house and with co-workers who know our routine. It started because grocery shopping is usually done on the weekend, and I prefer to eat purchased fish sooner rather than later in the week.

My preferred way of preparing Salmon is for Jim to grill it. I put a heavy sprinkling of Baron's Hot Habanero and Green Chili seasoning on top and then leave the rest to my hubby. Jim has developed the perfect timing for grilling the fish so that it has perfect cross hatch grill marks and crispy skin.

I'm perfectly happy with our salmon rut routine, but was open to trying the Plated version of Sockeye Salmon with Farrotto and Butternut Squash. It was delicious and filling!

Sunday, November 3, 2013

Harper's First Halloween

Harper was a Shrimp Sushi Roll for her first Halloween. I made the costume using a white onsie and several pieces of felt. Everything was attached using heat seal and bond. It came together pretty quickly.

Saturday, November 2, 2013

Skirt Steak with Creamy Quinoa and Maple Brussels Sprouts

Brussels Sprouts were never a favorite vegetable of Jim, until I made him these with bacon. Mmmm... everything is better with Bacon. But is it? This Plated dinner with maple brussels sprouts were both simple and delicious... and you know what else? They lacked bacon and were MUCH healthier than what I usually prepare.
This is what came in my Plated box for the Skirt Steak with Creamy Quinoa and Maple Brussels Sprouts.
1 pound Brussels sprouts
1 Tablespoon maple syrup
1/3 cup quinoa
1/2 yellow onion
1 packet butter
1/4 teaspoon chicken base
10 ounces skirt steak
1/4 cup ricotta
Because I didn't cook this dinner until five days after receiving my Plated shipment, the ricotta wasn't as fresh so I replaced it with cottage cheese in this recipe.

Tuesday, October 29, 2013

Pork Chops with Cider Gravy and Roasted Fennel-Apple Salad

On my last post, I left a teaser for Plated and now I'm ready to show you what I was talking about. I was just ecstatic to receive our first Plated shipment last Wednesday. This food delivery service is different than others I have heard about. It's not prepackaged foods, this is affordable gourmet ingredients shipped fresh to my doorstep along with detailed recipe cards.
The smart design of this insulated box kept all the ingredients cold and fresh.

This is what my Plated shipment looked like when I unpacked everything. Meats are all sealed in airtight packaging, ingredients are grouped by recipe and everything was clearly labeled.