Last Week(s) I Cooked….

Apartment hunting and a weekend with friends visiting made for delayed blogging! I feel as if I now finally have time to truly devote to cooking again, and of course my favorite produce is on its way out. At least there are still greens, squash, and apples to embrace!

Spaghetti squash tacos with black beans. The first time I ate spaghetti squash was in these tacos. Ignore any notion you may have that spaghetti squash can only be used as a spaghetti replacement, and try these out. The squash shines in its own way with a punchy lime chili powder sauce.

Sweet potato nachos with black beans. I don’t know if I would call these nachos…loaded fries seems more apt. Either way, it was an excuse to pile beans and cheese on fries and call it dinner. I didn’t have smoked cheddar on hand, so I used a shredded Mexican blend. Easy and gratifying.

20160924_103331Pesto polenta with tomato and egg. I actually made this for dinner, with sauteed greens and garlic topped with an egg, and the leftover polenta became breakfast the next day with tomatoes instead.

Tomato cheddar galette. This galette was GOOD. Incredibly flaky crust, a thin layer of mustard, a dense cheddar base, and sweet tomato slices. It was like a great tomato grilled cheese….but with more butter. We had it alongside an eggplant salad, and to bulk the meal up a bit for lunch I made hard boiled eggs.

Vegetable soup with chickpeas and greens. This soup was entirely born out of the things in our fridge and a desire to clean out the freezer. I started the soup with a chopped onion, carrot, and pepper, and then added in 3 minced cloves of garlic. Then went in a couple quarts of stock, chickpeas, and a big pinch of salt. That simmered for a bit, then I added a huge bunch of chopped greens (kale, collards, and chard) until just wilted. Served with grated parm, a dollop of pesto, and toasted crusty bread.

20161001_165724Fig, olive oil, and sea salt challah. I didn’t actually try this since it was a gift, but I’ve made it before and it was delightful. It comes together including baking in about 3 hours, the directions are incredibly easy to follow, and then you’ve made challah! I don’t have a stand mixer with a dough hook, so I start the dough in the food processor and run it until the motor starts to get annoyed.

Spaghetti with vodka sauce. This barely counts as cooking because I took half a box of noodles out of the pantry, topped them with jarred vodka sauce that had been evicted from our freezer, and then finished with cheese. But you should know that I don’t always feel like cooking with much exertion.

20161001_105059Apple Dutch baby. An impressive breakfast without all the fuss of flipping. I skipped the step of cleaning the pan, reheating it, and then putting the apples back in. I just poured the batter in and stuck the whole thing in the hot oven and everything was fine.

A repeat breakfast recently has been toast, a swipe of Dijon mustard, fried tomatoes, and a fried egg.

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