vegetarian

Mexican Baked Eggs

Apr 4th, 2012

Date: 3/31/2012

Recipe: http://www.closetcooking.com/2011/09/mexican-baked-eggs.html

Modifications: I only used one jalapeno and just realized that I forgot the oregano. It also seemed to take longer than 5-8 minutes for our eggs to cook, more like 15 minutes, however the yolks were far more done than they appeared visually.

Time to table: 30 minutes

Servings: 4 adults

Ben: Dislike

Erin: Like

Annie: Like

Notes: This was one of those meals that kept getting pushed off. I thought it was pretty good, would have been better if we hadn’t overcooked the eggs. The leftovers would be great in a tortilla – Annie had that for lunch the next day and seemed to enjoy it. Ben thought it tasted just like salsa with eggs and wasn’t a fan.

Cornmeal Chive Waffles with salsa and fried eggs

Mar 26th, 2012

by erin.

1 comment

Date: 3/25/2012

Recipe: I followed the waffle recipe from here: http://www.eating-for-england.com/savoury-cheddar-chive-waffles/ and got the meal idea from here: http://annies-eats.com/2012/02/29/cornmeal-chive-waffles-with-salsa-and-eggs/

Modifications: No modifications – I went with Eating for England’s waffle recipe because it included cheese, and why wouldn’t I want that?! I forgot fresh parsley, so just used dried.

Time to table: 30 minutes

Servings: 4 adults

Ben: Like

Erin: Love

Annie: Like

Notes: I really loved how easy this meal was! Annie LOVES helping (almost too much) and especially loves helping with waffles. She greatly enjoys watching the light go from orange to green when the waffles are done. This was a super quick weeknight meal (that we made on a weekend, but every meal needs to be quick with a newborn and a toddler right now!). Great for a savory breakfast, or breakfast for dinner. We used our homemade salsa for this.

Smokey Mac and Cheese with Squash and Spinach

Feb 8th, 2012

by erin.

No comments yet

Date: 2/6/2012

Recipe: http://www.acouplecooks.com/2012/01/smoky-mac-and-cheese-with-squash-and-spinach/

Modifications: I ended up having a ton of gouda, so did not add any additional cheddar. This probably just made it even better, and certainly helped the “smokiness”.

Time to table: 30 minutes

Servings: 4 adults

Ben: Like

Erin: Like

Annie: Like

Notes: We all enjoyed this – as Sonja indicates in the recipe, by far the hardest part is peeling and chopping the squash (so it’s not that hard really – but if you do that in advance, this all comes together pretty quickly! This is very similar to this recipe - I enjoyed both, but it is nice to skip the roasting squash and baking step if you’re pressed for time!

Annie has wised up to my dinner photo routine – now instead of just continuing to eat while I take photos of her, she helpfully holds out her bowl as well, so I can take a pic of it like I took one of my own

Tortilla and Black Bean Pie

Jan 18th, 2012

by erin.

No comments yet

Date: 1/17/2012

Recipe: http://www.marthastewart.com/336692/tortilla-and-black-bean-pie (I also made this before WAY back in the day right after I’d started my blog)

Modifications: Used whole wheat tortillas – and the ones we got (Mission 100% whole wheat “soft taco”) were EXACTLY the perfect size for my 9” springform pan so that was awesome. I used water instead of beer – I’m sure the alcohol cooks off, but it feels weird cooking with any alcohol for a pregnant woman and a toddler… so yeah, just water. I added some additional seasoning – Penzey’s Adobo seasoning. Also added a chopped green pepper to the onion/garlic/jalapeno mix to up the veggie content.

Time to table: 30 minutes active, 20 minutes baking

Servings: 6 adults

Ben: Love (with the addition of a fried egg for him)

Erin: Love

Annie: Love

Notes: We are on a ROLL with the triple love meals over here! I knew this one would be a hit – we have loved it all the other times we’ve made it and this was no exception. I forgot to add sour cream and salsa to mine but it was still quite good even without that. We even had this on a weeknight and Annie devoured it – proving that it’s a keeper!

Ben’s serving topped with fried egg

After I took a photo of my dish, Annie held hers out for similar treatment

Curried lentil and sweet potato soup

Jan 11th, 2012

by ben.

No comments yet

Date: 1/8/2012

Recipe: http://denueva.blogspot.com/2011/11/curried-lentil-and-sweet-potato-soup.html

Modifications: I forgot to add the diced bell pepper, whoops. Nicki forgot the carrots, so between the two of us we have a full meal We also used the immersion blender to thicken the soup up. It’s easier for Annie to eat and Erin and I prefer blended soups. I also didn’t put nearly as much liquid as it called for (4-5 cups was what we used) – it could have used more probably, especially after eating the leftovers which thicken up considerably, but the batch would have been HUGE if we had added the full 8 cups it called for.

Time to table: 1 hour

Servings: 6 adults

Ben: Like

Erin: Like

Annie: Like

Notes: This was a very easy recipe to make and had enough leftovers to make a second dinner out of, which is always a win in my book. We say Annie “liked” this meal, but the threshold for her to like something has gone way down as she seems to be getting pickier about the food we serve her, which is not cool. “Like” in this case means that she ate a few (5 or so) bites voluntarily and dipped her bread it in before announcing she was all done and wanted fruit.

Cheesy Broccoli Rice Casserole

Dec 10th, 2011

by erin.

1 comment

Date: 12/6/2011

Recipe: http://www.forkknifeandspoon.com/blog/2009/12/12/emulsifying-worlds.html

Time to table: 45 minutes prep, 30 minutes bake time

Modifications: I steamed the broccoli just using a steamer basket and then chopped it even more because I like tiny pieces of broccoli and it appears Annie does too. Only needed 1 can of cream of mushroom soup. I think our bag of broccoli was maybe 16oz, not 20 but there was still plenty in there.

Servings: This makes a ton – filled a 13×9 pan. I’d say it would easily serve 6-8. We ended up freezing half of it for some other time, and still had enough for a lunch too.

Ben: Like

Erin: Like

Annie: Love

Notes: This was pretty time consuming. Brown rice takes a long time to cook, and making a cheese sauce takes awhile as well. It’s certainly healthier than the original, and wasn’t particularly difficult, but it wasn’t a quick weeknight meal by any means. We did all like it quite a bit, so I found it worth the effort – really any meal that gets Annie to love broccoli is a win in my book.

Any meal that gets this face is a hit with Annie!

Crockpot lasagna

Dec 6th, 2011

by ben.

No comments yet

Date: 12/1/2011

Recipe: http://weelicious.com/2011/09/14/crock-pot-veggie-lasagna/

Time to table: 30 minutes prep, 4 hours cook time

Modifications: We used a head of cauliflower and a handful of spinach for our veggies.

Servings: 6 adult meals

Ben: Like

Erin: Like

Annie: Like

Notes: I actually liked this more than I thought I would, especially with some sriracha There were enough leftovers to skip lunch and just have it for another full dinner, which is always nice.

Lentil Stew with Butternut Squash

Nov 11th, 2011

by ben.

No comments yet

Date: 11/8/2011

Recipe: http://www.goodhousekeeping.com/recipefinder/lentil-stew-butternut-squash-recipes

Time to table: 30 minutes prep, 6 hours cook time

Modifications: We used some sort of orange squash from our CSA, not sure what kind it was, but it was nearly identical to butternut squash inside. Looking over the recipe now I see that we forgot to add the parsley, whoops. Didn’t have any rosemary (and I wasn’t buying any for one recipe) so we used dried thyme and sage, like the song says.

Servings: 6 adult dinners

Ben: Like (surprisingly)

Erin: Like

Annie: Dislike, but had a few bites (turns out she likes it, but ONLY if she sees fresh grated parmesan on top before eating it)

Notes: I haven’t been a big fan of the lentil recipes we’ve tried in the past, so I wasn’t really looking forward to this, other than it used the squash we’ve had sitting around for a couple weeks. To my surprise and delight, this was actually pretty damn good! We topped it with copious amounts of parmesan cheese and I used sriracha in mine, and it was great. Ours turned out very thick, which is how we like soups anyways, so that worked out well.

Edited to add (from Erin): We gave this soup to Annie for leftovers last night – she took one look at it and got PISSED – saying “nooo” and pushing it away, then saying “cheese? cheese?” pointing at the kitchen (where she’d seen the cheese out earlier). I informed her that there was, in fact, cheese IN the soup, but that wasn’t good enough. She took a little break to have a meltdown about this fact in her room, then she came out and asked for cheese again. In the interest of her eating SOMETHING, we grated fresh parmesan on her soup so she could see it and didn’t mix it in. She then proceeded to eat the entire bowl and ask for more. TODDLERS!!!

Sweet potato chili…….again

Oct 14th, 2011

by ben.

3 comments

Date: 10/12/2011

Recipe:

28 oz. can of crushed tomatoes
2 cups water
1 cup dried black beans (or one 15 oz can)
1 medium sweet potato, cubed
1 onion, diced
1/2 chipotle pepper in adobo sauced, seeded and diced
6 cloves garlic, minced
2 small bell peppers, diced
1 packet of chili seasoning (or make your own)

Soak the beans overnight (if you’re using dried beans)

In the morning, chop up all the veggies.

Put the tomatoes and water into the crockpot with the seasoning and mix it in well

Add all of the ingredients

Cook on high for 6-8 hours.

Serve with shredded cheese and sour cream if that’s your thing (and it is most definitely OUR thing). I also love having my chili over pasta, ever since my friend Scott introduced me to that concept a couple years ago.

Time to table: 45 minutes prep, 6 hours cook time

Servings: 4 adult dinners, 2 toddler dinners

Ben: Love

Erin: Love

Annie: Love

Notes: I totally screwed up the beans here. I let the soak overnight and then put it all in the crock pot in the morning, but the beans didn’t finish cooking by the time we ate it, so the beans were hard on the outside still. Certainly edible and it was still delicious, but it would be even better with fully cooked beans. I partly blame our crockpot because it doesn’t seem to get as hot as other crock pots. We served this with leftover frozen cornbread muffins. Annie devoured all of this with reckless abandon.

Corn bread skillet

Oct 4th, 2011

by ben.

No comments yet

Date: 9/27/2011

Recipe: This recipe was from our CSA newsletter and it was great because it used a ton of the veggies from our box:

2 T oil
1/2 medium onion, chopped
1 leek, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp coriander
2 medium potatoes, diced
1 poblano pepper, diced
1 medium bell pepper, diced
juice & zest of 1 lime
5 tomatillos, cored and chopped
1 large tomato, cored and chopped
salt and pepper to taste
1 can pinto or black beans
3 T cilantro, minced
1 c cornmeal
1/3 c all purpose flour
1 T sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 c plain yogurt
1/2 c shredded cheddar cheese

Heat oil in oven proof skillet and saute onions for a couple minutes and then add the leeks. After another minute add the garlic, cumin, coriander, potatoes, and peppers. Saute for a couple minutes and add the lime juice/zest, tomatillos, tomatoes, salt, and pepper. Continue to cook, stirring periodically, for about 8-10 minutes.

Preheat the oven to 375 and prepare the cornbread topping: sift together the dry ingredients. Whisk together egg and yogurt and mix into dry ingredients and set aside. Stir beans and cilantro into skillet and top with cornbread batter. Bake at 375 for 15 minutes. Add shredded cheese and return to oven for 3-5 more minutes, until golden and browning on the edges.

Time to table: 75 minutes

Modifications: I didn’t use any tomatoes because we didn’t have any, and we had also just used the all the leeks in the soup the night before, so we didn’t include that.

Servings: 2 adult dinners, 3 adult lunches, 1 toddler dinner

Ben: Dislike

Erin: Like

Annie: Like

Notes: This was kind of blah. Definitely should use more cheese than is called for. I think the cornbread is a little too dry and crumbly for this kind of dish, it would have been better with a fluffier dough I think. Oh well, we got some lunches out of it and it used up a lot of veggies.

Looks like scrambled eggs with cheese!

vegetarian

Mexican Baked Eggs

Cornmeal Chive Waffles with salsa and fried eggs

Smokey Mac and Cheese with Squash and Spinach

Tortilla and Black Bean Pie

Curried lentil and sweet potato soup

Cheesy Broccoli Rice Casserole

Crockpot lasagna

Lentil Stew with Butternut Squash

Sweet potato chili…….again

Corn bread skillet

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