Category Archives: Food

Fall cooking.

Hello! I essentially forgot about this blog and now it’s November.

I wrote a while ago about our attempts at menu-planning. We’re a little off-and-on about it, but what has worked for me lately is googling one or two ingredients that we have to use up in the next few days, and choose one of the results, rather than paging through lists upon lists of “easy dinner recipes.” You can drive yourself crazy that way.

Without further ado, the recipes that have been winners:

tacos

ahouseinthehills.com

Chard and Coconut Soup
The original recipe seemed like it needed something, so we added a cup of lentils (cooked in the veggie broth) and two teaspoons of curry powder. So delicious.

Sweet Potato and Kale Frittata
Better if you’re cooking for more than two people, as it’s definitely not as good the second day. We don’t have an ovenproof skillet so we transferred it to a pyrex before putting it into the oven, which meant that we skipped the extra three minutes of stovetop cooking once the eggs were added. Perhaps this was an important step– it had to cook at least half an hour in the oven instead of 10-14 minutes. Still turned out great.

Red Lentil Coconut Soup
I always think it’s sort of silly when a recipe calls for “light” coconut milk. I used the regular kind. It’s good fat!

Ojas Increasing Oatmeal
This takes a little while to cook, but it’s worth it, especially when it’s cold outside. I add walnuts at the end. And I mixed the right amounts of those spices (cinnamon, turmeric, cardamom, ginger, clove) in a little jar so I can just take half a teaspoon of that mix and stir it in to save time.

Nutty Broccoli Soup
Malcolm liked this too! It was one of the first soups we’ve made that we’ve let him have, since it’s flavorful but not spicy.

Lime Cilantro Portabello Tacos
We’ve had these a handful of times since the summer. Super easy and fast (especially if you forget to marinate the mushrooms like we sometimes do).

Sweet Potato and Kale Pizza
Another go-to lately. Who doesn’t love pizza? But it’s nice to have one without tomato sauce or a ton of cheese. We add shiitake mushrooms. And we put the crushed red pepper flakes on after the pizza is done rather than pureeing them with the sweet potato, so we can give some of the pureed sweet potato to the little guy.

Butternut Squash Soup with Chipotle Cream
This soup is so amazing. One of my students brought in a jar of it that she had made and we had it on a day that we visited a pumpkin patch and an apple orchard and it was just SO FALL. Then I found the recipe and made it and it was allllmost as good. I think I added a little too much chipotle. Maybe follow the recipe. (Also it calls for chicken broth– I used vegetable broth obvi. So did my student, just in case you’re wondering.)

Menu Planning FTW: Quinoa Edition

Peter and I have been trying to menu plan for years. I mean years. But it has always just been so easy not to plan; the blessing/curse of our home location is that we’re a 45-second walk away from our co-op, which means he can get home from work and we can say “Hm, what should we have for dinner?” and then run over get ingredients. The down side of this is 1. boring dinners because we are never creative or interested in a more complicated dish when it’s already 5:30, 2. probably spending more money than we would if we planned ahead and 3. oh screw it, let’s just have Thai food. Ok, maybe 3 isn’t a downside per se…

Now that Malcolm is eating some solid food, we realized we needed to plan ahead for his sake; we can’t keep giving him Thai food (kidding). So we may as well plan for ourselves too. Thus far (a week and a half into it) it’s working well! I have a whiteboard up on the fridge where we write the meals for the week, and a post-it next to the board for a shopping list.

Regarding recipes: I basically just google a particular ingredient and go from there. I save recipes on Instapaper, which makes it easy to find them again. It’s been a bit of a challenge finding recipes that work for both Peter and me; I’m vegetarian and dairy-free (specifically cow-dairy, as M is sensitive to it, though I’ve recently discovered that goat and sheep dairy products are fine), and Peter is following a pitta-balancing Ayurvedic diet (except for the Thai food, ha) so sometimes it seems like there’s nothing we can both eat. We do ok, though; he makes exceptions sometimes and sometimes we put certain ingredients on the side if only one of us can eat it.

Anyway. The recipes! Both make a lot, so we were eating leftovers for lunch for a few days.

Curried Quinoa Salad with Cucumber-Mint Raita. We used sheep yogurt for this one, and mint and cucumber from the garden. Mangoes are my love language.

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Secondly: California Chipotle Chopped Salad. The more finely chopped the pieces in a salad, the more gourmet it seems. I didn’t have any agave nectar (and it’s one of those pseudo-healthy sugar substitutes anyway) so I just used raw sugar. I should have known to use less sugar than the amount of agave nectar it called for, but I didn’t; so the first time I made it was much too sweet. I cut the amount in half the second time.

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Next up: Asian Stir-Fry Quinoa Bowl. That was supposed to be last night, but I just didn’t feel like making it. So Peter threw together some portobella mushrooms, black beans, quinoa/brown rice, and a bunch of spices and it was delicious. I’m not good at throwing things together; I’m a recipe follower.