Back when I still had a 9-5 job, one of my favorite ways to spend a Saturday morning was going through my cookbooks and picking something scrumptious to eat that week. I got out of the habit during massage school; I barely had time to sleep, let alone lounge over a cuppa and a cookbook. It's time to pick the habit back up. I've decided that I'm going to go all Julie and Julia and start cooking my way through this book:
It's one of my all-time favorites and I don't think it's even available anymore. I already have a ton of favorites in it. Now I'm going through and making all of the recipes I've skipped over.
Last week, I made Enchilada Casserole. Delicious! It made eight servings and I was able to freeze half:
|This recipe reminded me why I hate working with corn tortillas.|
I've gone all out this week and have made three different recipes. Well, when I say "make" I mean I look at the recipe, see what I have/what I don't like/what's too expensive/what can be simplified and go from there. The first is "Super Salad with Broccoli, Walnuts and Feta":
The salad called for serving it over lettuce and including red bell pepper strips, but I wasn't feeling either so I just made the salad with essentially 2/3 of the ingredients. It doesn't have a dressing, and with the feta doesn't need it. Very yummy!
The second recipe I made is "Green Velvet Soup":
|I kinda wanted to rename it Dark Green Muddy Velvet Soup.|
I ended up making this in the slow-cooker because the split peas needed so long to cook. But following my obsession these days with blended soups, it is surprisingly good considering the ingredients: green split peas, spinach, and zucchini. I thought it needed a wee kick so I put some green hot sauce in it. A tiny little drop for the 6 servings was all it needed.
The final recipe I made for this week is "Black Bean and Spinach Burritos":
This recipe is supposed to make 8 burritos but I, ahem, ate four of them last night for dinner. Oops. So I halved the recipe. Still, it made plenty:
|Taken before I added the salsa. I used a medium salsa for a little kick.|
I had some of the filling left over for a fifth rice n' filling dinner. I substituted salsa for canned diced tomatoes and I didn't add any cheese to the filling, like they suggested. I am planning on serving this with rice and avocado, with some salsa over the top.
If you ever find this cookbook (for a while I was giving it out as presents because I liked it so much), I highly recommend scooping it up. All of the recipes are vegetarian. I find that I usually need to add a little more salt than they recommend, and they tend to not use oils when cooking (I use olive oil or coconut oil), but over-all the food is delicious. You can feel good knowing that you are making wholesome, good-for-you food from minimally processed items with virtually no preservatives or nastiness.