Saturday, February 18, 2017

some recipes to remember

Roasted Cabbage with Mustard Vinaigrette (so good, and also convinced me that I should roast cabbage more often)
Roasted Carrot and Red Lentil Ragout (we've been roasting a lot of veggies on the weekend for eating during the week, which makes this into a super-fast pre-prepped weeknight dinner. also it will make your house smell amazing.)
Seitan Porcini Stew (delicious, you won't miss the beef)
Marinated Tempeh (ended up tasting oddly cheesy when added to a salad, but in a way I enjoyed)
Pasta with Tomatoes, Corn, Squash, and Ricotta (yep, this is a summer recipe - it's been a long time since I've posted here)
Yotam Ottolenghi's Legume (Noodle) Soup (amazing, but best eaten the first or second day)
Balsamic Grilled Potatoes (another summer recipe, this was basic but is a technique I want to remember)
Farro Salad with Cranberries (a delicious and healthy make-ahead lunch)
Squash and Chickpea Salad with Tahini (both great on its own and mixed into a bunch of greens)
Paloma (for summer parties)
Pan-fried Chicken with Asparagus and Lemon (and Potatoes) (simple, and springy - will probably make this again soon)


Saturday, July 2, 2016

early summer misc recipes

Initially didn't think this was very flavorful, but apparently it just needed an extra day for the flavors to meld - it was a fantastic lunch: Farro Salad

This was delicious, and the potatoes were basically bliss itself: pan-fried lemon chicken with asparagus and skillet potatoes

Although it was (very) tasty, this butter chicken was kind of a pain to make, and super duper rich.

This spring-time carbonara was kind of meh (and also Victor thought it had too much egg).

We made this soup back when it was actually appropriate, seasonally speaking, but I don't think I noted it at the time: white bean and kale soup.


Sunday, June 12, 2016

some late spring recipes and miscellany

Loving this chickpea salad right now. (Note: I always end up cooking the onions for closer to 15 minutes than 8.)

Liked - but did not love - this farro salad.

Attempted this approach to having pre-prepared shredded beef on hand, with only moderate success (there may have been a truly disgusting attempt at making beef-barley soup in the pressure cooker).

Trying to take more of a 'make-ahead' approach in general, I made carrot-coconut soup, which we both liked a lot.

I currently have a big batch of farro cooling, as suggested in this post.

Wednesday, June 17, 2015

unbelievable rice pudding

It doesn't seem possible that this is enough rice - but it is!

http://www.dinneralovestory.com/come-and-get-it/ <-- almond="" also="" and="" br="" coconut="" full-fat="" great="" in="" light="" milk="" of="" place="" whole="" with="">

Tuesday, April 21, 2015

healthy loaded baked potato soup - ymmv

I *loved* this soup, but Victor wasn't so positive - I ended up eating it all myself. Which was a huge win for me.

http://foodinjars.com/2015/01/veggie-stuffed-hippie-soup/

Sunday, April 19, 2015

upcoming week's menu

Sunday, April 12, 2015

Baked Oatmeal

Our favorite 'working' coffee shop serves a baked oatmeal/cake thing for breakfast that I love. It's not what I normally think of as 'baked oatmeal' (which would just be oatmeal that's cooked via baking) - it's way better. And I say this as someone who loves oatmeal. They serve it with fresh fruit on top and a dollop of Greek yogurt.

My dad and step-mother are in town right now, so I auditioned a version of this dish for them (we'll probably end up serving it at a big potluck brunch in a few weeks). I started with this recipe, but made some modifications. Chances are good I'll make it with a layer of bananas on the bottom next time (inspired by the coffee shop version).

Baked Oatmeal
  • 4 C rolled oats
  • .5 C oat bran
  • 1 C brown sugar
  • 1 Tbsp ground cinnamon
  • 1 Tbsp baking powder
  • 1.5 tsp salt (I used homemade lemon salt)
  • 1.5 C milk (I used skim) - if you don't warm it, your butter will congeal. your call.
  • .75 C / 6 oz melted butter
  • 3 beaten eggs
  • 1 Tbsp vanilla extract
  • 1/4 C dried currants
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.

Mix oats, oat bran, brown sugar, cinnamon, baking powder, and salt in a small bowl. In a larger bowl, mix together the milk, butter, eggs, and vanilla extract. Mix in the currants. Pour into the prepared baking dish.

Bake until slightly brown around the edges and pretty dry, about 40 minutes.
serves 8