Monday, August 31, 2015

Beans and Rice with Veg

Not sure exactly what we did here, but rice and beans, broccoli, chilis, added some grilled veg.  Topped with green chili sauce and salsa.

I think it worked out well.

Sunday, August 30, 2015

Salmon Burgers

Grilled some salmon burgers with rando veg.  You know, delicious.

Thursday, August 27, 2015

Eggs in Purgatory

Added smoked paprika this time, as well as feta.  Waaaay over-cooked the eggs though.  Both times (since we did 4 eggs at a time).  It was better than last time, but still could have been better.

Monday, August 24, 2015

Asian Chicken Slaw

Doubled the slaw.  Also doubled the peanut butter, which was a bad idea.

Saturday, August 22, 2015

Steak Tacos

Made some rando tacos.  Fire-roasted corn on the cob, roasted poblanos, steak tacos.  Poured some green chili sauce on top.  Not too shabby for winging it.

Thursday, August 20, 2015

Pesto Pasta

Just in case Andrea's blog goes dark:

1 cup packed, snipped basil
1/2 cup snipped parsley
1/2 cup grated parmesan cheese
1/4 cup pine nuts or walnuts (optional) - we didn't bother with these this time
2 cloves garlic, quartered
1/4 teaspoon salt
1/3 cup olive oil

Blend the first 6 ingredients in a food processor until they form a thick paste.
Slowly add the oil, with the machine still on, until it becomes the consistency of butter.

The pesto can be refrigerated for up to a week or frozen for longer.

Tuesday, August 18, 2015

Sweet Potatoes and Greens

Now here's one I wish I'd added sooner.  Made something with sweet potatoes.  Maybe something like this:

Sunday, August 16, 2015

Carne Asada Tacos

You know, the usual carne asada tacos.  Probably made some guac.

Friday, August 14, 2015

Kale Caesar

I think someone forgot the "easy on the anchovies" part and went gangbusters on them.  It was a little different because of that, but still pretty good.

Friday, August 7, 2015

Tuesday, August 4, 2015

Peanut-Sesame Slaw with Soba Noodles

We basically double it, and sub more carrots and whatnot for the Brussels sprouts.  Do not, I repeat, do NOT double the peanut butter though.


4 ounces soba noodles
1 small purple or green cabbage, sliced into quarters and core removed
½ pound (about 12) Brussels sprouts, optional
4 carrots, peeled
1 bunch green onions, trimmed and sliced into thin rounds

Peanut-sesame dressing
½ cup peanut butter
3 tablespoons white wine vinegar or rice vinegar
3 tablespoons toasted sesame oil
3 tablespoons reduced-sodium tamari or other soy sauce
2 tablespoons honey or agave nectar
1 tablespoon finely grated fresh ginger
2 garlic cloves, pressed or minced

Sprinkle of coarsely chopped peanuts
Handful of cilantro, coarsely torn
1 lime, sliced into wedges

- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
- Prepare the vegetables: In a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth.
In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions.
- Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes before serving.
- Serve slaw with a sprinkling of chopped peanuts, torn cilantro and a lime wedge.

Monday, August 3, 2015

Kale and Cannellini Beans

Deborah madison, pg 381.  Used half collard greens and half kale this time.  Turned out pretty well that way.