Not that I’m counting.
Not that anyone’s counting.
(9 kid days. 10 teacher days. A lot more regular days, but those include weekends so...
Oh, and for anyone following along at home, I’m officially down 20 pounds.
You know it’s about time to give it up when it starts putting people more than 300 miles away in...
Today was a really good. It started with several snafus as our STC is a mess and state testing is stilllll happening. But then I...
I posted my dinner from last night and a few people asked for recipes.
Pan Fried Lemon Garlic Tilapia
Asparagus: Toss some asparagus in olive oil, put on foil-lined baking sheet, bake at 325 (or any temp, really, tbh, this isn’t analytical chemistry) for about 10 min or so, until the asparagus is tender. I often cover mine in feta cheese. Or goat cheese. Or any kind of cheese you have in the fridge.
Lemon Risotto with Spinach:
I used this recipe. I didn’t have any onions so I substituted 2 shallots. The original recipe called for arugula, but I prefer spinach so that’s what I used. I used veggie stock instead of chicken stock (which is why mine had such a dark color, I think, but the flavor was great). The recipe calls for 1 or 1.5 lemons; I used one decent sized lemon and ended up with a very strong lemon flavor. For me juicing another half lemon would definitely have been too much.
I actually didn’t feel the need to add any cheese to the risotto; it was really rich all on its own.
Yesterday I made the most awesome side dish! I inhaled the leftovers for lunch today.
I diced two sweet potatoes and 3 large shallots and tossed it all in a few tablespoons of olive oil along with minced garlic (two cloves) and some kosher salt. Bake the whole mess at about 425 for about 25 minutes, or until the potatoes are soft.
It is fantastic and you won’t regret it. I think it’s the most delicious thing I’ve made in months.
(I’ve only recently discovered shallots, and they’re wonderful! If you aren’t cooking with them yet you should be.)
I like it! But it’s definitely got a unique flavor. Here’s what I did:
1. Chop one large sweet onion, one red bell pepper, one half a large green bell pepper, one jalapeño, and two or three chipotle chiles (I used the ones that come canned in adobe sauce).
2. Sauté all that stuff in olive oil in a large pot. Add 3-4 cloves garlic (minced).
3.While the veggies are sautéing, prepare 1 cup quinoa.
4. Season veggies with cumin, coriander, cayenne pepper, and chili powder. I added about 1 tsp of cocoa powder and about 2 tsp brown sugar on a whim.
5. When veggies are soft, add two cans black beans (undrained) and one can crushed tomatoes.
6. Add about a half cup or 3/4 cup frozen corn.
7. Stir in quinoa and keep in medium heat until it’s all heated through. I added some of the adobe sauce from the chiles and a little vegetable broth too, and some hot sauce.
This is going to be great as lunch for this week—it strikes me as a recipe that will get better after a day or two in a fridge. It’s got a good kick but the tomatoes and cocoa powder/brown sugar leave a sweet aftertaste. I think it will be a fall standard for me.
or: Lessons in Keeping a Well-Stocked Pantry
Boil some whole wheat rotini. Wish you had an onion. Remember you have shallots! Sauté a shallot and a clove of garlic in a little olive oil. Add some oregano and basil. Remember that you have some white cooking wine and splash a little of that in the pan too.
Mix shallots & garlic with pasta. Add a little more olive oil and black pepper. Cover in Parmesan cheese.
So easy, and pretty good.
I’m eating mine with a baked potato and green beans. It would go well with rice, too—I’m going to make some rice to pack in my lunch tomorrow. I might throw in some pinto beans next time I make this.
Guys, I started eating this dinner and I thought, “Here’s my Wellness Wednesday post!” but it’s so delicious that I have to post it for you all now.
Chickpea Burgers (maybe falafel?)
I’m eating mine covered in feta and sundried tomatoes.
I sort of used this recipe and sort of improvised.
Here’s what I put in the crockpot:
Cooked on low for about 11 hours. When I made it I considered dumping a ton of Tabasco in it, as is my way, but I’m very glad I didn’t because there’s quite enough heat in this even for me. Smothered in sharp cheddar, it’s just completely delicious.