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Posts Tagged ‘dinner’

Tonight was one of those nights that I realized many things:

  • that our pantry, cupboards and fridge are pretty empty
  • I need to get back into the habit of running again in the early mornings, and
  • the dishes must be washed every single night.

I quickly washed two sinks worth of dishes after work and decided that I needed a healthy meal to ease my unexercised mind. Because of the craziness from this past weekend at the shop, we still had all of our veggies from last week’s delivery still on hand. I wasn’t in the mood for rice (again) and didn’t think quinoa would taste good paired with the veggies I thought about sautéing. I dug around and found some leftover lasagna noodles; and immediately put on a pot of water.

Random Veggie Roundup serves two hungry people

  • three or four  stalks of fresh curly kale (FG) [broccoli, brussels sprouts and zucchini would all work too]
  • EVOO
  • about three cups of sliced mushrooms (FG)
  • about two cups of sliced red cabbage (FG)
  • two cloves of garlic (FG)
  • about a cup of corn, fresh or frozen (FG)
  • veggie stock (my mom made this delicious batch!)
  • sriracha
  • Braggs liquid aminos
  • tiny splash of apple cider vinegar
  • optional: udon noodles, rice noodles, or any pasta on hand

Super easy: Cook choice of noodles as directed. I had four leftover lasagna noodles that I crumbled into bite-sized pieces.

Saute kale in a little EVOO until it is bright green, add a splash of stock if dry. Add mushrooms and cabbage and cook for just a few minutes until the cabbage becomes softer, but still snappy. Stir in corn and cook until warm.

Push the veggies to one side of the pan and cook the diced garlic in a little EVOO. It would also be delicious to add some fresh ginger (we didn’t have any on hand). Once it smells delicious, stir in with the veggies. Now add a generous splash of stock, about 2-3 tablespoons of Braggs, the tiniest splash of ACV and about two teaspoons of sriracha (less if you aren’t a fan of spice). Stir and let that start to simmer. Add in the noodles, stir and serve. Top with scallions if you have any- we didn’t, sadly.

Meals like this make me happy: they are simple and full of flavor. They also inspire me to make a shopping list!

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It’s been a while since I’ve been this productive on a weekend. I work for at least six hours on Saturday at the store during the Farmer’s Market and either have plans for the evening or pass out early because Sundays are typically spent hiking. But with the rain this weekend, I was stuck in Troy… in a very messy apartment.

kitty and beau

I slept in, we had a wonderful brunch at our usual Sunday spot after yoga (the beau’s class- I stayed in bed) and then he had to go into work to get a head start on this week’s work. I was bound and determined to make our apartment sparkle! When we both come home at the end of a long day, neither of us wants to clean; so we don’t. And with commitments on the weekends, cleaning takes the back seat then too.

So for almost five hours this afternoon I swept, mopped, scrubbed, washed dishes for what seemed like an eternity, dusted and organized. I think I only saw three mosquitos, possibly only two, and killed one in my closet. I added a little pour of my natural bug spray (made up of essential oils) to the mop bucket and sprays; I wanted to repel those pesky insects! I poured bleach down drains and made sure to check all indoor plants of stagnant water- we are in the clear! I think we just have to wait for the few remaining mosquitos to die! (insert evil cackle)

For the remainder of the afternoon I cooked up two meals: one for dinner tonight and the other for tomorrow. I still have a list of organizational stuff that I’d like to accomplish this week and having a clean apartment helps me focus. Having a meal pre-prepared really gives me a boost because then I don’t have to spend time in the kitchen cooking/cleaning up. Both meals came out delicious so I figured I’d share. You’re welcome.

photo 2 (3)

Hearty Mushroom Farro Serves two very hungry adults

  • 16 oz of your favorite mushrooms, sliced
  • 3/4 cup uncooked farro
  • 1 1/2 cup water or vegetable stock
  • balsamic vinegar
  • 1-3 garlic cloves, diced
  • salt & pepper, onion powder, no-chicken bouillon cube to taste
  • fresh thyme
  • EVOO
  • crispy onions, optional

Boil water and cook farro according to package directions. Drain and set aside until mushrooms are done. (We love Trader’s Joe’s fast-cooking farro; it’s done within 10-12 minutes!)

In a pot, add EVOO and the mushrooms and garlic. Cook over medium heat until tender and reduced significantly in size. Add a dash (tablespoon or so) of balsamic vinegar, the fresh thyme and the rest of your seasonings and stir until coated. You can add in the no-chicken bouillon at this point too if you aren’t using stock for more flavor. Add in the liquid and bring to a boil. Cook for about ten minutes. I used our hand blended to slightly chop up the mushrooms at this point, but didn’t liquify it. Stir in the farro and top each bowlful with some crunchy onions. Enjoy!

photo 1 (3)

I also baked up the chioggia beets from this week’s share by simply tossing them in EVOO, a little dash of balsamic vinegar, S&P and topped them with raw walnuts and fresh thyme.

lentil tomato soup

Tomato Lentil Soup Serves 2-3 adults

  • 3/4 cup dry lentils, rinsed
  • 4 roma tomatoes, diced
  • 4 cups water or vegetable stock
  • shallot, diced
  • 2 big parsnips, diced
  • EVOO
  • paprika, salt & pepper, garlic powder, cayenne pepper, bay leaves
  • ketchup or tomato paste

In a pot, add the EVOO, shallot and parsnips and cook over medium heat until the parsnips are tender. You could also use carrots- I just had parsnips on hand from last week’s delivery.

Add the lentils, bay leaves and liquid and cover until the lentils are almost cooked to perfection. At this point you could add a no-chicken bouillon for more flavor, I did not. Once almost done, add in the tomatoes (canned could work too if you don’t have fresh) and ketchup or tomato paste. I added about two tablespoons of ketchup. Mix in your other seasonings to taste (I like it with a little kick!) and cover to simmer for about another ten minutes. I used a hand blender on this dish as well (the beau doesn’t like chunky tomatoes) and serve hot, maybe with a chunk of bread and simple salad.

*I personally like thick soups- simply add more liquid if you like it a little thinner. The picture really doesn’t give it justice- the flavors are fresh and fantastic!

It feels great to have a clean apartment and to have clean meals prepared or lined up for the coming week. Do you practice better habits if your home is neat and tidy?

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