Last Week I Cooked….

Of course it turned out that the meals I put the least effort into turned out the best. I barely planned the burritos and finished making them in record time and the whole dinner table swooned over them. The squash dish took far too much time and once I finally got everything cooked through I wasn’t that impressed with the result. Sometimes trying new recipes leads to learning great things….but other times it is at least nice to know I can make something good all on my own.

20161205_193416Burritos with brown rice, roasted sweet potatoes, black beans, cumin cabbage slaw, salsa, avocado, and hot sauce. These were on the dinner table in an impressively short amount of time. I got home just before 7 and put the rice on. I preheated the oven, cut up the sweet potatoes into 1/2″ cubes, and dressed them with olive oil, salt, paprika, and cumin. They went into the oven for about 25 minutes, and in that time frame I sauteed a small onion and garlic, poured in 2 14-oz cans of black beans, and once they reached a bubble turned the heat down to simmer. Then I thinly sliced a quarter of a cabbage, then tossed it in the juice of half a lime, salt, and 1/2 a teaspoon of cumin seeds. In the last minutes I heated tortillas in the residual heat of the oven, and put out Greek yogurt, salsa, and hot sauce.

Mushroom pizza with thyme. I used my usual pizza dough, then topped it with olive oil, sauteed mushrooms, dollops of ricotta, shredded mozzarella and fontina, and thyme. (This was a clean out the cheese drawer pizza, using leftovers from last week’s baked pasta.) I think mushrooms get the prize for most improved food when they go from raw to cooked. Sauteing them first in small batches is key to a flavorful pizza. The result is earthy, cheesy, and herby.

20161207_193147Fried honey garlic delicata with white miso and crispy sriracha honey lime tofu over rice.  This was a case of not following my food intuition and being worse off because of it. I was suspicious that the squash would fully cook in the pan….and it didn’t. I cut it about 1/2 an inch thick, cooked it at least 10 minutes per side, and still didn;t cook it all the way through. I ended up roasting all the pieces for 20 minutes at 400F after frying them, which easily make the process and hour or more. Then the sauce was far too sweet – I would have reversed the proportion of honey to soy sauce and added even more miso. I’ve made the tofu before and it was good, but next time I would not make it alongside another dish that needed frying.

20161208_182449Bean and cheese quesadillas with cumin cabbage slaw, yogurt, salsa, avocado, and hot sauce. This was the meal I put the least planning into that pleased me the most. I used the leftover tortillas and beans from burritos, cheese from the freezer, and more of the same slaw I made for the burritos (adapted from The Homemade Kitchen). Just the beans and cheese went into the quesadillas, and everything else went on top like a big salad. Filling, with far more vegetables than you would expect with a quesadilla.

Breakfast sandwiches with scrapple, tomato, kale, onions, egg, and aioli on everything bagels. This was the meal I actually put the least planning into because Will came home with all the ingredients and I made them into these sandwiches. It was my first time cooking and eating scrapple, a cornmeal, spice, and pork mixture, which came from our pork share. The texture was reminiscent of a banger, which usually has some oats or flour mixed in with the pork.  Breakfast for dinner on Friday nights is a a great plan.

20161211_103110My second meal with the scrapple was garlic toast, sauteed kale, a fried egg, and hot sauce. I think I liked it a bit better in this instance, but that may have been because I love garlic bread so much.

20161206_083130This only happens a few times a year…but it is so glorious. Leftover pie with Greek yogurt for breakfast. Don’t knock it until you try it.

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