Weekend mornings are the best. First, I get to sleep in past 5am. Second, I get to eat breakfast at home, not in front of a screen, usually with sunlight streaming in through the window and M. facing me across the table.
After getting off to a cool start, August slowly heated up. It’s only a few days in, but September seems to be maintaining the trend. One result? We’re both less inclined to want a big meal in the evenings (it just feels too heavy). Fortunately, we have a nice little stash of soups still squirreled away in the freezer, so dinners most nights involve throwing together something vegetable-y and reheating whatever our soup of the moment happens to be.
Continue reading What we ate: Peanuty Kale Salad and Tom Kha soup
I’ve already said plenty about these chickpea and quinoa burgers, so today’s post is really just the snapshot:
With salad and some homemade sweet potato chips. Yum.
Continue reading What we ate: Quinoa & chickpea burgers strike again
Most of our dinners follow a fairly simple formula: entree plus one or two sides of vegetables. This Suday, however, I wanted to put something a little more exciting on the table. It’s Sunday, right? Traditionally, you should be sitting down to a big roast dinner with all the trimmings. This week, I decided it should be a “Sunday dinner” night a little late in the game (say, Sunday afternoon…), so I didn’t have the opportunity to go all out. Instead, I took a rummage around the fridge and started thinking about how to combine what I had on hand into something a bit different.
I decided the best approach would be to go for variety, rather than focusing on a single complicated dish. I started with two sets of leftovers from a previous evening: sauteed kale, and chickpeas seasoned with the Chile Ginger Garlic Lime Sauce from our August batch cook.
Using the flavoring of the chickpeas as the pointer for where to go next, I decided we’d be having an Asian inspired Sunday dinner this week. I pulled some spicy peanut sauce out of the freezer (another batch cook creation), and let it start thawing while I chopped some squash, peppers, and eggplant and started them cooking in the skillets. When the vegetables were almost done, I added the peanut sauce to the skillet and let it cook for a minute or two more.
I used the time between mixing around the vegetable medley to do the prep work for the last part of the plate, stir-fried cauliflower rice. Mr. C&V loves this dish (I’m pretty partial to it as well) and it seems a little fancier than our usual fare, so it was an obvious choice for rounding things out. I used our food processor to quickly grate a head of cauliflower, then chopped up a few other little vegetable odds and ends to add some flavor and color to the dish:
Overall, this meal had a lot in common with our regular weeknight meals (lots of vegetables, some of the same sauces and flavorings), but it still felt fancier because we had more flavors than usual, plus something we hadn’t eaten in a while (the “rice”). Oh, it probably also helped that we had that peach and blackberry tart from earlier in the week for dessert. I’m going to be trying to make Sunday dinner more of a thing for us, now I just have to think up some other options for meals worthy of the designation!
Question: Do you have a Sunday (or Friday or Saturday) dinner tradition? What foods do you make or eat?
This soup was loosely modeled on one we had last winter at a local Korean place. After a long weekend out of town, dinner on the way home sounded pretty amazing. We both decided on a spicy vegetable soup, his with beef and mine (allegedly) vegetarian. Two huge bowls arrived, full of brightly colored broth and vegetables. After a few spoonfuls, Mr. C&V looked up. “This is amazing–could we make it at home?” To which I blithely responded: “Sure, we just need to find a recipe!”
Continue reading What we ate: C&V-ified Korean hot pot