| Good weekend morning to you. In the Maryland suburb where I live, we got blanketed by enough snow last weekend to cause a three-day school cancellation in our county, something my almost-10-year-old loved, and my husband and I barely survived. Our kid, however, lived his best life sledding, making snow angels, having play dates, and shoveling our walkway and driveway (finally, a parenting win!). On Thursday, he was finally back at school and we breathed a sigh of relief, if only for two days before the weekend. With more snow in the forecast for this weekend, my mind goes to what my household is going to eat. After I wrote last week about prioritizing protein, a few of you wrote in to say that you're also focusing on this macronutrient. And, as Ellie Krieger wrote in her Nourish column last week, breakfast might be the one place where we struggle to include a good amount of it. It's precisely that rationale that guided our former editorial aide Anna Rodriguez to put together a roundup of protein-rich breakfasts, which includes pancakes, sandwiches, stew and burritos. In addition to breakfast, Anna also shared her take on a popular dense bean salad recipe formula, which was inspired by versions created by recipe developer and content creator Violet Witchel. Anna's Kimchi and Kale Dense Bean Salad is packed with black beans, edamame and tofu, along with juicy, crunchy ingredients such as cucumber and carrot, umami- and probiotic-rich kimchi, and a punchy, flavorful dressing to bring everything together. Each serving of this salad packs 24 grams of protein. Food and Dining editor Joe Yonan also had protein on his mind. As he wrote in his latest Weeknight Vegetarian column, he recently embarked on a diet and exercise regimen that challenged him to get his protein intake to about 135 grams a day. After trying to create an all-purpose topping — akin to a savory granola — to add to tacos, salads and other dishes, Joe decided to turn the mixture into a Kidney Bean, Lentil and Tempeh Chili. If you're questioning that chili combination I present to you Exhibit A: my almost-10-year-old who was extremely skeptical about tempeh after a look at the packaging. But after the very first spoonful, he reversed course and declared this not only to be the best chili he's ever had, but also the only chili he wants to eat from now on. *** Like many of you, I've been following the spread of the Los Angeles fires, growing bigger and more menacing, as they took over neighborhoods, destroyed homes and lives, and forced so many to evacuate. As I checked in with family and friends — who were thankfully safe — I was also hearing accounts of people losing homes and everything they owned. My heart goes out to so many Angelenos affected by this catastrophic event. If you're looking for ways to help those affected by these devastating wildfires, The Post has put together a list of resources to help guide you, whether you want to help humans or animals. The Los Angeles Times also has a running list of organizations mobilizing to help. Also, a quick note: In last week's newsletter, I referred to Aaron Hutcherson's Linguine With Miso Butter, Shiitakes and Spinach as vegan, which was a mistake. While the pasta can be easily veganized with nondairy butter, the original recipe was not written as such. Thanks to the eagle-eyed reader who corrected me. I hope you have a restorative and nourishing weekend ahead. Becky will be back next week, and you can join her and Aaron on Wednesday for their weekly live cooking chat at noon Eastern. Send your questions along now, then come back when the chat begins. Until then, happy cooking. |
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