Green Lentils with Wine-Glazed Vegetables

Deborah Madison, page 301.  Pretty tasty.  This time we switched up the veggies a bit.  Used carrots, kohlrabi, beets, cauliflower and spinach.  The beets were a good addition.

Spring Vegetable and Bean soup

Jamie Oliver, pg 128.  Loosely based on this.  Don't think we used cauliflower.  Maybe used kohlrabi.  Don't remember.  It was pretty tasty though.

Chicken and Rice Soup

Loosely based on this:

http://www.epicurious.com/recipes/food/views/Moms-Hearty-Chicken-and-Rice-Soup-103109

Only used chicken breast.  Didn't discard the veggies.  Used chicken broth.  Not sure what all else was changed though.

It was delicious.  Especially for a poor sickie like me.

Spinach with Chickpeas and Fried Eggs

Bon Appetit, October 2012.  Also:

http://www.epicurious.com/recipes/food/views/Spinach-with-Chickpeas-and-Fried-Eggs-51117800

I think we mostly followed the recipe.  Yum.

Grilled Pizza

We are theoretically making this tonight.  And if it happens it will be super delicious.

And what do you know, it was delicious.  One was a pesto with tomatoes, cheese, basil (?), onion and garlic.  The other was more standard with pepperoni and the usual fixings.  We did it with half whole wheat flour and it was still quite delicious.

Potatoes and Cauliflower with Peas over Coconut Rice

Similar to Indian Spiced Vegetables in ingredients but rather different in preparation and outcome.  This is in the stack of indian recipes that Nate gave us.  We followed the recipe mostly, except doubled the veg and tripled the spices.  And you really don't need to add that much water (I added a half cup, way more than enough).

The coconut rice really made it though.  We didn't use the urad dhal since we were time pressed, and we didn't have cashews.  The coconut browned very quickly (in a minute or two), unlike the 10 they say.  Might be good to add the coconut in a bit later than the dhal and cashews if we use them next time.

Also, happy anniversary to us!

Kale and Cannellini Beans

The Deborah Madison staple.  Delicious as usual.  Made with our house-made Sauvignon Blanc.