It’s just too easy to roast vegetables. Prep ’em, put ’em in the oven and walk away. Way easier than making a club sandwich.
Today I decided to try brussel sprouts. I’ve never eaten a brussel sprout ’cause my Daddy didn’t like brussel sprouts and he did all the cooking and there it is. No brussel sprouts. But I saw this Ina Garten recipe, and figured it was worth seeing what all the hate and fuss was about. I made a small, snack-sized batch in case they were going to be truly atrocious.
Not bad, but not good either. I can see why people say sprouts have a “nutty” flavor, but I’m not about to go nutty over them – ha HA. The kosher salt was definitely a good idea, and I’ll certainly eat the others that are hanging out in my crisper…
But I don’t know that I’ll buy them again.
That best broccoli recipe from The Amateur Gourmet has been growing on me. Not unlike a fungus. Today for lunch…
… I had broccoli.
Just broccoli. Garlicky, lemon-y, cheesy broccoli.
As a college student, I’m ashamed of myself.
Running late going from work to class, but I had to grab something to eat. Still hadn’t eaten my morning banana and not in the mood for leftovers, I made myself a peanut-butter, banana and honey sandwich. De-lish.
Now I think this was nutritious: you got your fruit and your whole grain in the bread, peanut-butter for protein, and honey s’all natural. Right?
Monday is probably the day when I most need a home-cooked lunch, but usually I wind up having leftovers to tie up my loose ends. Today it was the last little portion of the quiche I made last Sunday. Still good, but clearly time to make a new mystery quiche: eggs with unknown cheese plus unknown filling.
While I was reheating my quiche I got a good deep whiff of my stock that I’m cooking from last night’s chicken. It’s the whole carcass, bones, some skin, innards, a little meat and the fat that oozed into the pan, with celery, onions, salt and pepper. I’m about two hours in and it already smells fantastic.
This afternoon I did some cooking for the week ahead. Dinner was “fast food” that I can eat through the week – the terrific Giant brand cheese-stuffed ravioli that comes pre-cooked, with a little Classico sauce. I still need to master some kind of everyday tomato sauce I can make myself, but you know – it was really good.
I also made a quiche with just “stuff” I had left in my fridge. Steamed broccoli, bacon, onions and cheddar cheese. I love making quiches because I can eat them all day — good for breakfast, good for lunch, good for dinner — and it’s a good way to use up leftover veggies.
When I started making quiches I would use a store-bought frozen crust. Since I started my “Quiche a Week” initiative, I decided to learn to make my own crust. I’ve used this recipe from Recipezaar – I wouldn’t say it’s a “great” crust, but it’s good for every day and very easy to make.
Now all week I’ll have quiche and ravioli I can heat up in the microwave.
Chicken Zucchini and Ricotta Sandwich: Oh wow. When I saw the recipe for this on Simply Recipes, I knew I had to give it a whirl, and it was worth the prep time in the kitchen. Mine was half a cibatta roll, half a zucchini, a handful of parmesan, just enough ricotta to make it creamy and delicious, savory leftover chicken. Oh yum. I was really glad I took the time to get a little lemon zest into the ricotta mixture – it wasn’t overpowering, but leant a really nice edge. I will say, I forgot to cut the sandwich diagonal, and mine fell apart a little at the end — not that it stopped me!
Orange Juice with Tonic Water — Super-refreshing, not unlike an Orangina, one of my all time favorite soft drinks. I’m not a huge fan of drinking calories, but this was a nice way to get another fruit in and as a flavored beverage, was way better than soda.
Virginia Honeycrisp Apple: I just “discovered” honeycrisp apples, and these that I got from the store are about the size of a racquetball. Could be more flavorful, but still a tasty treat.