A belated post for Week 22!
Famous breakfast hash! We crisp sausage in a cast iron skillet, then cook onions in the same pan, then set aside sausage and onions and cook potatoes in the skillet. Everything is added back in, and 4 holes are made for the eggs. It’s all cooked under the broiler until the eggs are just set, then dusted with paprika and topped with cheese and sliced green onions.
Personal mizuna-topped pizzas, with tomato sauce, mozzarella, and salami. And yes, I burnt the crust broiling the mizuna… this was a new gluten free crust that I picked up on clearance at the store and I wasn’t a huge fan.
Chicken salad with crispy chickpeas and roasted carrots. I used vegan herbed cheese this time but it would be good with feta or goat cheese too.
Chicken piccata with roasted radishes. The blank space on the plate was for the roasted potatoes I forgot to include for this photo!
I’m very excited for the return of fall salads. It’s the perfect way to recognize that the tops of the trees are starting to glow with their autumn yellows and reds, but still recognize that somehow it’s almost 90 degrees and any length of time spent outdoors other than the first brisk pre-dawn hours may still come with oppressive humidity.
I’ll be using up the last few weeks of ingredients to make meals of what new things I got this week
Clockwise from left: Bartlett Pears, Poblano Peppers, Green Acorn Squash, Red Leaf Lettuce, Green Cabbage, Green Mizuna (spiky greens under the cabbage) another head of Red Leaf Lettuce, Yukon Gold Potatoes, Ginger, Red Okra, Red Raspberries, Red Onions
Back to a full week of cooking! I didn’t plan it this way, but looking at the photos I guess it’s bowl food galore.
This Thai red curry soup was extremely spicy (my preference, I always go a bit heavier with the curry paste than the recipes call for) but wasn’t overwhelming, thanks to the creamy flavor of the coconut milk. If you prefer less spice, you’d be safe with the 3 tablespoons of curry paste the recipe calls for, and two tablespoons would be only a hint of flavor, I think. I also used rice vermicelli noodles per the photo on the site, even though the recipe doesn’t specify.
I turned this Tex Mex Tofu Quinoa Bowl into a salad by putting it over lettuce. Can you tell I had food styling help on this one? 😉
This one pot cabbage casserole may not look like much, but it’s got all the flavor of cabbage rolls with none of the work. Of course, we used fresh tomatoes instead of canned diced tomatoes, so some chopping was involved, but this is still one of my favorite easy recipes and it uses up half a head of cabbage!
I was able to use up several of my veggies and make a meat free, one pot dinner with this lentil salad. (I may have served this with fish, too!) I find the key to this recipe is really tasting the salad and adding vinegar to balance the flavor of mint, earthy lentils, sweet carrots and roasted peppers, and salty cheese. I just should have drained them a lot better to make them less soggy!
This Instant Pot Jambalaya is pictured immediately before I drowned it in hot sauce. There is lots of prep work and chopping for this recipe, but the actual cooking method couldn’t be easier. I used a tablespoon of Cajun seasoning but it definitely could have used more. I added sliced okra right before I cooked it under pressure and thought the texture was perfect. (I have never experienced the burn error this recipe warns you about.)
We didn’t cook much at the beach, but I did manage to use up a few things.
- Pasta with sausage and dandelion greens (adds a bit more bite than the chard this recipe calls for, and I use whatever pasta I have on hand)
- Grilled eggplant risotto, not what you’d think of as a traditional beach meal, but great on a stormy evening with some fresh scallops
- Grilled corn, either slathered with mayo, feta, and a squeeze of lime to echo Mexican flavors, or with good old fashioned butter
I’m planning to cut the rest of the corn off the cobs and freeze it for use in soup or chicken chili later this fall or winter.
I also let those cayenne peppers turn red on the counter, then I finally dehydrated them and pulsed them in the food processor to make red pepper flakes. I didn’t use the good appliance, so the size of the flakes is a bit inconsistent, but they are definitely potent!
To make this week, I’ve planned ways to use peppers, peppers, and more peppers
I spent Week 16 at the beach and didn’t take pictures of what we made, so it’s a combo list this time around!
- Canary Melon
- Little Sweetie Cantaloupe
- Orange Seedless Watermelon
- Bicolor Sweet Corn
- Green Dandelion
- Italian Eggplant
- Mixed Sweet Peppers
- Red Grape Tomatoes
- Yellow Tomatoes
- Red Okra
Clockwise from left: Red Leaf Lettuce, Yukon Gold Potatoes, Yellow Seedless Watermelon, Green Cabbage, Canary Melon, Bicolor Sweet Corn, Green Bell Peppers, Red Radishes, Bartlett Pears, Red Grape Tomatoes, Orange Carrots
These week in reviews make me realize how often I make one-pot or bowl meals. Salads and stir fry were this week’s mainstays. (Still have a head of lettuce left over somehow, along with my cucumbers and a few scallions!) Here’s what I did use this week…
It doesn’t look so pretty, but I make this salad with beets very often. If you make the quinoa and roast the beets ahead of time, it comes together very quickly and stores great for leftovers.
This stir fry with brown sauce couldn’t be easier or more adaptable. Thinly slice the bok choy and stir fry the white parts in a wok until softened and slightly browned. (I also added in some frozen stir fry mix for more flavor.) Then stir in greens and cook until wilted. Stir in sauce and top with protein. (I used pan-fried tofu here.)
For as simple as this kale salad with farro is, it’s so flavorful! Besides the marinated kale and farro, we topped this with toasted pecans, Craisins, goat cheese, and scallions. It also kept very well for leftovers the next day!
I like the flavors of this beef and broccoli, but if I made it again, I would thicken the sauce in a separate skillet much like the bok choy recipe above. I would not choose to substitute elk again; I didn’t prefer that taste.