I feel like I lost my cooking mojo there for a few weeks in July and had a hard time figuring out what to eat, so I have no theme for this post. The theme is random!
What does one do when one has leftover filling from tomato-basil-mozzarella sandwiches but no bread?
One makes tomato-basil-mozzarella bites. Yum!
This is a secret risotto that I tested for a friend to submit to a recipe contest.
Corn, yellow onions, peppers & lettuce mix
Grapes, red onions, peaches, tomatoes, cherries & an eggplant
I like eggplant but don’t always like cooking it. It seems like most eggplant cooking techniques use a lot of oil, so I wanted to do something different.
My solution was eggplant and lentil curry. This had a whole can of light coconut milk in it, so it wasn’t exactly low fat anyway…but I tried!
Thinking back, I don’t really know why I did this, but I made a little slaw to go with the curry. This had carrot, celery and broccoli stalk and a Vegennaise-based dressing. (Again, so much for keeping the meal low-fat!) Oh, I think I made it cause I had broccoli stems that needed using…
I wanted to make a salsa with the corn and tomatoes, so I made some mostly-raw lettuce tacos. On the bottom is seasoned black beans, them lime-marinated mushrooms, corn salsa and fresh cilantro. These were very tasty but very messy to eat, because the fancy lettuce at TJ’s looks like it would be good for lettuce wraps, but in reality was decidedly not. In the back are TJ’s corn-flax chips, which are slightly addicting.
I got a spiralizer! I’ve been jealous of other blogger’s zucchini noodles for far too long, so I finally bought one.
…and made zucchini and squash noodles. I used the larger noodle shredder the first time, and they were a bit too large and super curly. The blade with the smaller holes is much better for this purpose.
I had fresh basil in the fridge and I was feeling too lazy to make a raw sauce, so I went the easy route and added spaghetti sauce, basil, toasted pine nuts and almond parmesan. This was very tasty! The sauce separates and gets watery if it sits with the zucchini, so I want to try a different type of sauce next time.
This is a Saturday afternoon clean-out-the-kitchen salad. It has red potatoes, purple potatoes, cucumber, red bell pepper, celery, carrot and sliced veggie dog, with a Vegennaise dressing. It wasn’t the most fantastic thing I’ve ever eaten, but it was pretty and it got the job done.
Farmers market purchases: rainbow chard, okra, baby cucumbers, jalapenos, peaches and nectarines, a golden and regular zucchini, a lemon, broccoli and strawberries. All for under $20!
The main purpose of my farmers market trip was to get ingredients to make my Southern Style Dolmades for a potluck that night. I ran late and didn’t have time to assemble the rolls, so I just took the filling and the sauce and hoped it would be okay. Turns out people really liked it as it was! That was a big relief.
I realized while at the market that I hadn’t had anything with cheesy sauce for a long time (such a travesty), so I bought the broccoli with plans to make this:
Shells n’ cheese n’ broccoli. You can’t beat it. I used my favorite cheesy sauce, which is tofu based, but I used the wrong kind of tofu and eyeballed the ingredients and so it didn’t turn out the best it ever has, but it still hit the spot.
To go with my pasta, I roasted the okra. Look at the size of these okras! They are with a regular sized golden zucchini and jalapeno for reference.
All roasted up.
I still had the chard leaves from my non-roll making debacle and hadn’t a clue what to do with them since they were already boiled. So I asked The PPK for ideas, and one member suggested peanut sauce. Bingo! Peanut sauce makes everything better. I still ended up making rolls, but went a different direction with the filling.
So these are quinoa, pepper, carrot and zucchini chard rolls with fresh cilantro, basil and peanut sauce. It was very yummy! I was glad I could salvage my $4 worth of boiled organic chard.
I won’t be using my laptop lunchbox for a reason to be discussed in my next post, so I’ll catch up with lunches. Most of them are repeats from the meals above anyway.
7/14 the aforementioned secret risotto, steamed broccoli,
carrot sticks, grapes & cherries
7/16 potato & fava bean salad with miso-mustard dressing,
roasted asparatus, sweet potato-chocolate chip-
walnut muffin, strawberries & raspberries
7/21 broccoli/carrot slaw, eggplant curry, brown rice,
oat bran pretzel sticks, wasabi-soy almonds, figs
7/22 lettuce wraps with seasoned black beans, marinated mushrooms,
corn salsa & cilantro, corn-flax chips, dark chocolate
7/24 zucchini noodles with spaghetti sauce, pine nuts & almond
parmesan, beanballs, maple cookie, b-complex supplement
7/27 clean-out-the-kitchen salad with lettuce & avocado, strawberries
7/28 shells & cheese & broccoli, roasted okra, gf corn muffin, strawberries
7/30 chard rolls with peanut sauce, celery, soy nuggets
with ketchup, dried figs, dark chocolate
7/31 leftover quinoa filling with peanut sauce, zucchini noodles with spaghetti sauce & almond parmesan, cherries, gherkins, sandwich cookies