Last Week I Cooked….Happy New Year!

Oh hey….happy new year! I decided to take a break from taking photos of food during the Christmas cooking flurry, but a lot of it happened. A few especially notable dishes: the braised beef short ribs from The Smitten Kitchen Cookbook are divine, Julia Child can always be counted on for an excellent roasted chicken, this dill pesto makes for much more exciting roasted carrots (though I used almonds once and pine nuts once instead of pepitas). Returning to my own kitchen paired up with the usual January desire to consume healthier fare, which I am now realizing is exclusively orange/red and green foods (at least in photos).

20170102_182822Tortilla soup (from Thug Kitchen). Vegan and ridiculously fast. Easy enough to put together after a love drive home from a week away. (Though full disclaimer, mine was not vegan because of the dollop on sour cream on top.)

20170103_190308Burrito bowls with roasted sweet potatoes, green sauce, cumin cabbage (cabbage from The Homemade Kitchen), yogurt, and hot sauce. While all manner of vegetables will work in this, I especially love the pairing of sweet potatoes and black beans with an aggressively herbal sauce.

20170104_190740Buffalo cauliflower pizza with bleu cheese and kale. This pizza is still an absolute winner. Great balance of vegetables with a bit of indulgence.

20170105_193811Indian-spiced cauliflower soup. This soup had such potential and smelled amazing, but the flavor ended up a bit weak. I added in a few tablespoons of tomato paste at the end to try to bump the flavor up, and once it had the rice, yogurt, and some bread alongside it things were better.

15 minute creamy tomato soup and grilled cheese. This tomato soup is GENIUS. It truly does take 15 minutes, and since it is entirely tomatoes (no broth or water) it tastes intensly tomato-y. The grilled cheeses alongside were wheat bread with a swipe of Dijon and a mix of grated gruyere and smoked gouda.

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