Vegetarian Hits & Misses

By jammmick [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Swiss Chard! By jammmick [CC-BY-2.0 (http://creativecommons.org/
licenses/by/2.0)], via Wikimedia Commons

 My better half has complained that all he can find on the road is a vegetable plate. I don’t doubt that’s true. But I don’t think that’s what most vegetarians eat on a daily basis. In the summer a plate of tomatoes with mozzarella and basil can certainly make a great meal. But we’re still in the grasp of winter. We need food that is hot and sticks to your ribs.

This weekend I set out to prove that the vegetable plate is not our only option. And most of what I made was great! Not every recipe can be great one, meat or no meat. Here’s what we’ve eaten lately and what we would make again.

Friday night I made a great Broccoli, Cheese, and Wild Rice Casserole from smitten kitchen. It was hot, tasty, easy, and everyone loved it! I served it with a simple green salad. Highly recommend.

Saturday night we celebrated our anniversary with dinner at Bonefish Grill. I hadn’t had any fish since Lent began so I was glad to have the opportunity to enjoy some trout.

Sunday night I rolled out another new recipe. Let’s just say this one won’t be going into the dinner rotation. I had seen this recipe for Tortilla Espanola in the March 2014 issue of Cooking Light.  I chose it because it was a recipe tested by kids, they had rated it very highly, and since Cooking Light is one of my go-to sources for tasty, healthy recipes. We ate and were glad to have it. But, without putting too fine a point on it, it was gross. You can’t win ’em all.

I was hopeful I could redeem myself Tuesday with something tasty and this Healthy Mexican Casserole with Roasted Corn and Peppers from a pinch of yum was definitely a WIN! Yummy and hot, creamy and cheesy, it was perfect on a cold night. It was great Mexican food without being heavy or greasy. While my daughter did pick out all the peppers and assemble a tiny mountain of them to the side of the plate, she also ate it without complaint. It will make great leftovers too! The only thing I would change is the size. The recipe is for a 9×13 baking dish. When I make it again for our little tribe of three I will make two 8×8 pans and freeze one. Then we would have one set aside to eat later or to share with another family when we need to take a meal.

I’m planning to make some tomato soup later this week, but otherwise I think we’ll finish up the few leftovers we have from the last few meals. Sadly, I think the leftover Tortilla Espanola will languish in the back of the fridge unless I get desperate for lunch.

What have you made lately? Any hits? Misses? Where do you find the best new recipes to try?

Check out some other wins here. Use #40dayvegetarian to share your thoughts on Twitter and Facebook. You can also check out my other blog 3oclockproject.tumblr.com on tumblr!

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An Avocado A Day . . .

Photo courtesy of the USDA.

Photo courtesy of the USDA.

I’m not planning to bore you with a daily play-by-play of my meals. But in the interest of accountability, I thought I’d share a bit with you. Hopefully as we get further into Lent there’ll be some great new recipes I can share!

I had my usual Avocado Egg Toast for breakfast. Yes, I am dull. Yes, I really do eat this almost every day. It works for me. For lunch, leftover cheesy grits with Swiss chard and leeks, and minestrone for dinner. Normally I would use chicken stock for the minestrone, today I used juice from the tomatoes and water and it turned out just fine. As with most soups, it was easy to make a ton of minestrone. Probably more than we’ll ever eat, so I’ll freeze some for a night when there’s just no time. I don’t use a recipe so if you want to make some here’s a recipe that’s similar to how I make it. It’s a great, easy soup. Feel free to put in or take out anything you want.

I refuse to go to the grocery store on the weekend. It’s crazy town in there. When I went today I had a general idea of what we’d need for the weekend. Here’s what we’re planning to eat.

Friday night – I will probably end up eating alone, but I thawed a spinach lasagna that I had tucked away in the freezer. It’ll be good for me when I’m ready to eat and will hold til the husband-like-person returns. This is the recipe I use. 

Saturday – Leftovers will work for lunch time. Since the weather is supposed to be better we might head to a local winery and take a picnic. We often have a cheese plate for dinner when it’s just the grown-ups, so wine and cheese will do fine for us Saturday evening. I bought some new cheeses to try. If they work out I’ll share the names with you. I’m also planning to make this tasty Greek pasta salad from a recent Joy the Baker post to eat for lunch next week.

Sunday – I’m super excited to try this new recipe for Stuck Pot Rice from Smitten Kitchen. As a young child I lived in Stuttgart, Arkansas, the Rice and Duck Capital of the World. I am not making this up. In that part of Arkansas you eat rice. You LOOOOOVE rice. There are entire cookbooks and festivals devoted to rice. It’s what keeps the town alive. Well, that and duck hunting. Rice immersion worked for me. I loooooove rice. White rice. (Yeah, yeah, yeah, I know the brown stuff is better. That’s not the point.) So any time I see a recipe involving rice I’m down with it. I’ve spent years learning the art of making lovely rice without burning it. The point of this recipe is to kind of burn it. We’ll see if I can hang.

What’s on your weekend menu? Fun, food, both? Do you have weekend food?

Check out where I started here and by using the hashtag #40dayvegetarian!

Also, check out my 3oclockproject! You might also like 3191 miles apart.

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