Wednesday, July 29, 2009

Ginger-Miso Stir-Fry

What an amazing week for food. Every recipe I've prepared this week has turned out to be excellent. This dish was again, amazing. Lots of preparation, again, in the form of vegetable chopping, but I kind of enjoy that. The sauce is a little sweet and mellow. Full of flavor! Every single recipe from The Candle Cafe Cookbook by Joy Pierson, Bart Potenza, and Barbara Scott-Goodman has been outstanding. I don't often say that about a cookbook. That said, here is the breakdown.

Taste:
5

Ease of Preparation:
3

Weight Friendliness:
3 (7 Weight Watchers points without rice, 10 with brown rice udon noodles)
Maddie Friendliness:
3 (She ate the udon)
Cost of Ingredients: 3
Overall: 3.4

Recipe: From 660 Curries by Raghavan Iyer

Ginger-Miso Stir-Fry

Ginger-Miso Sauce
1 tbsp minced garlic
1/4 cup minced ginger
1/2 cup mellow white miso
1/4 cup agave nectar
1/4 cup shoyu or tamari soy sauce (I used tamari)
2 tbsp toasted sesame oil
pinch of crushed red pepper flakes

Stir-Fry
3 tbsp extra-virgin olive oil
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 cup seeded, deveined, and sliced red bell pepper
1/2 cup seeded and sliced yellow bell pepper (I used green pepper because it's cheaper for both of the peppers)
3/4 cup sliced onion
1/2 cup sliced blanched bok choy (I used both the stems and the leaves)
1/2 cup blanched string beans, chopped
1 1/2 cups blanched broccoli, chopped
1 cup chopped shredded cabbage
1/2 cup stemmed and sliced shiitake mushrooms (I omitted these)
1 cup rinsed, drained, and cubed extra-firm tofu (I fried these until they were golden brown on all sides before mixing it in with the veggies)
1/4 cup thinly sliced water chestnuts (I forgot these)
1/4 cup sesame seeds

1. To make the ginger-miso sauce, place all of the ingredients with 1 cup of water in a blender and blend until smooth. The sauce will keep in the refrigerator for up to a week.

2. In a large saute pan or wok, heat the olive oil over high ehat. Add the garlic and ginger and saute for about 2 minutes.

3. Add the vegetables and tofu and toss to combine. Continue to saute and toss the vegetables and tofu together until they reach the desired doneness, about 5 to 10 minutes, depending on your taste.

4. Add the ginger-miso sauce and water chestnuts and stir-fry for an additional 3 minutes. Sprinkle with sesame seeds and serve at once.

Tuesday, July 28, 2009

Ligurian Pesto Pasta (Linguine with Pesto, Potatoes, and Green Beans)

Tonight, I had planned to make Ligurian Pesto Pasta. While I was reading the directions I thought I'd prefer to make Poor Man's Pesto from Donna Klein's excellent Mediterranean Vegan Kitchen (because the recipe on the website calls for parmesan and I am trying to avoid dairy). I opened the cookbook and the page I opened it to happened to have the same recipe. So I made that one instead. The recipes are very similar, so if you make the recipe on the website, you will have very similar results.

Taste:
4.5

Ease of Preparation:
4

Weight Friendliness:
4 (7 ww points when you make it with whole wheat linguine)

Maddie Friendliness:
4 (she ate the pasta heartily)
Cost of Ingredients: 4
Overall: 4.1

This was delicious. Full of flavor! It was incredibly easy too. It literally took 20 minutes total with prep including cleaning/preparing the potatoes, green beans, and fresh basil. Also not a lot of dishes created in the process, which Garison appreciated. This is going to be a household staple.

Monday, July 27, 2009

Spicy Soba Noodle Stir-Fry

Tonight's recipe was Spicy Soba Noodle Stir-Fry from The Candle Cafe Cookbook by Joy Pierson, Bart Potenza, and Barbara Scott-Goodman. So far every recipe from this book I've tried has been excellent and this was no exception.

Taste:
5

Ease of Preparation:
3

Weight Friendliness:
2 (7 ww points without rice)

Maddie Friendliness:
2 (she ate the rice)
Cost of Ingredients: 3 (lots of veggies to stir fry)
Overall: 3

OMG YUM! This is easily the tastiest recipe I've prepared. G and I both gave it fives. This is the type of recipe that when you eat it, you eat it slowly to savor every mouthful (especially the mouthfuls with broccoli). This tasted exactly like the peanut sauce I get at my local Thai place except with more veggies, and that is a good thing.

The treasure here is the sauce. You can pretty much ignore all of the other instructions and just make the sauce, make a stir-fry and you'll be golden. That would probably be easier too. The instructions the author gives for how to make a stir fry were a little putzy (for example, you had to blanch several of the vegetables before stir-frying them. I've stir fried bok choy many times and the result here was not appreciably different. A few other shortcuts I'll try another time include using frozen broccoli/string beans. I've had lots of good luck with both of those vegetables in frozen form in stir fries, unlike other vegetables like onions. I also prefer to make this with udon noodles or rice. Soba noodles are always just a little too pasty for my taste.

So delicious! And so much leftover. One recipe makes 8 servings, easily. More if you add more vegetables. There is plenty of sauce here to go around, so you could also cut down on the sauce for a little more of a weight-friendly option. I'm now looking forward to miso stir fry in a couple of days!

Recipe from 660 Curries by Raghavan Iyer

Spicy Soba Noodle Stir-Fry

Peanut Sauce:
1 1/2 cups smooth peanut butter
1/2 cup brown rice vinegar
1 small red onion
2 tablespoons cilantro
2 tbsp ginger
1 garlic clove
1 tablespoon red chili flakes
1 tablespoon ketchup
1/2 cup shoyu or tamari soy sauce
1 tbsp hot sauce
1/4 cup agave nectar
1 tbsp sesame oil

Soba Noodles and Tempeh:
1 8 oz package tempeh, cubed
pinch of sea salt
1 tsp extra-virgin olive oil
1 pound soba noodles or thin pasta (I completely forgot this was a stir fry with soba noodles and started rice before I even opened the cookbook. So I served this with rice instead...kinda negates the whole soba noodle stir-fry title, though.)

Stir-Fry
2 tbsp extra-virgin olive oil
2 tsp minced garlic
2 tsp minced fresh ginger
3/4 cup chopped onion
1 cup shredded green cabbage (I didn't have cabbage, so I omitted this and added some extra bok choy and string beans)
1/2 cup trimmed and blanched string beans
1 1/2 cups cut and blanched broccoli florets
1 red bell pepper (I just used another green pepper due to cost)
1 green bell pepper
1/2 cup sliced blanched bok choy
1/4 cup sliced shiitake mushrooms (I omitted this since I hate mushrooms :P)
1 tbsp shoyu or tamari soy sauce
2 1/2 tsp toasted sesame oil

1. to prepare the peanut sauce, place all of the ingredients with 2 cups of water in a blender and blend until smooth.

2. Place the tempeh cubes in a nonreactive bowl (I used pyrex) and cover with the peanut sauce. Refrigerate for at least a half hour or up to overnight. Drain and set aside (I just spooned the pieces of tempeh out with a slotted spoon).

3. To prepare the soba noodles, bring a large soup pot of water to a boil and add the salt and olive oil. Add the soba noodles and cook until just tender, about 10 minutes. Drain and set aside.

4. To prepare the stir-fry, heat the olive oil in a large saute pan or wok over high heat. Add tempeh and saute for 3 to 5 minutes (the peanuty tempeh was pretty gloppy and sticky in the pan). Add the garlic, ginger, onion, cabbage, string beans, and broccoli and stir-fry for 5 minutes, then add the peppers, bok choy, and mushrooms, and saute for about 2 minutes. Add the peanut sauce (I reused the peanut sauce from the marinade too) and continue to saute, tossing the vegetables, tempeh cubes, and sauce together until done, about 5 to 10 minutes, depending on your taste.

5. Add the shoyu or tamari soy sauce and sesame oil and stir-fry for an additional 3 minutes. Serve the vegetables over the soba noodles (or rice!).

Sunday, July 26, 2009

Chana Saag

Taste: 4
Ease of Preparation:
4

Weight Friendliness:
4 (8 ww points with rice)

Maddie Friendliness:
4 (she was spooning up the spinach by itself!)
Cost of Ingredients: 3 (spices are expensive, but they last awhile)
Overall: 3.8

Overall, this was our most well-reviewed recipe yet! It was also the closest we've come to replicating the chana saag at our local Indian restaurant. It was tasty and also the easiest recipe I've tried to date (I've attempted 4 other versions and, while some tasted equally good, this one destroys the competition on easiness.)

Lemon-Poppy Seed Muffins

This morning I tried making Lemon-Poppy Seed Muffins from The Candle Cafe Cookbook. This is another cookbook that I've owned for a few years, but haven't worked with very often. I'm trying a few recipes from it this week.

This morning we are visiting friends so I thought, what better treat to bring friends than muffins! The recipe makes 12 small muffins and have some whole wheat flour, though I'd guess the amount of sugar removes any possible health benefits from them. :-P

I was very crestfallen to see the muffin tops cave in as soon as I opened the oven to test them. Next time I will know that they take longer than the minimum amount of time to cook, though my oven is usually the type that will burn all your food in a matter of minutes.

But they tasted delicious! A little crumbly from the wheat flour, but overall, very tasty and surprisingly satisfying. Maddie was hunting for them in the kitchen after she shared one with her daddy, so I think she gives them a thumbs up too. I plan to enjoy them after dinner for dessert this week with a nice cuppa tea. Hopefully my friends like them too.

Recipe from The Candle Cafe Cookbook by Joy Pierson, Bart Potenza, and Barbara Scott-Goodman

Lemon-Poppy Seed Muffins

1 cup whole wheat flour
1 cup unbleached flour
1/4 cup unrefined sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt (fine-grained)
1/2 cup vegan margarine
1/2 cup maple syrup
1/2 cup soy milk
1/4 cup lemon juice (or the juice of one lemon)
1/4 poppy seeds
2 tsp grated lemon zest (or the zest of one lemon)

1. Preheat the oven to 350 degrees. Grease a muffin tin or line tins with cupcake papers.

2. Sift the flours, sugar, baking soda, baking powder, and salt into a large mixing bowl and whisk to mix. In a separate bowl, whisk together the margarine, maple syrup, soy milk, and lemon juice until foamy. Pour the wet ingredients into the flour mixture and mix until the batter is smooth. Fold in the poppy seeds and lemon zest.

3. Pour the batter into the muffin tins, dividing evenly. Bake on a center rack of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

Menu for the Week of 26-Jul-09

Sunday: Chana Saag (660 Curries pg 334)
Monday: Spicy Soba Noodle Stir-Fry (The Candle Cafe Cookbook pg 124)
Tuesday: Ligurian Pesto Pasta
Wednesday: Ginger-Miso Stir Fry (The Candle Cafe Cookbook pg 123)
Thursday: Chana Masala (660 Curries pg 333)
Friday: Out of town

Wednesday, July 22, 2009

Radiatore with Chickpeas, Baby Spinach, and Sun-Dried Tomatoes

After all that curry, it was actually an excellent change of pace to try a good, hearty, pasta dish. And an easy one too!

Basically, you boil pasta, wilt some spinach, saute a few cloves of garlic, mix with a can of drained diced tomatoes and 1/3 of a cup of chopped sun-dried tomatoes, toss all together, add salt and pepper, and you're done! (OK, so that turned into a bit of a run-on sentence, but it was easy, I swear!)

So here is the breakdown:

Taste: 4
Ease of Preparation:
4

Weight Friendliness:
3
(11 weight watchers points, but the serving size in the cookbook seemed pretty excessive, easily cut down)
Maddie Friendliness:
4 (she said nummy and ate about half!)
Cost of Ingredients: 3
Overall: 3.6

Recipe adapted from Quick-Fix Vegetarian by Robin Robertson:

1 10 oz package baby spinach
2 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
1 15 oz can diced tomatoes, drained
1/3 cup oil-packed sun-dried tomatoes, chopped
1 16 oz can chickpeas, drained and rinsed
Salt and freshly ground black pepper
1 pound radiatore or other small pasta (I used penne)
  1. Prepare the pasta according to package instructions.
  2. In a saute pan, heat up a small amount of water until it begins to steam. Steam the spinach until it is wilted. Set aside.
  3. Using the same pan, heat the oil over medium heat.
  4. Add the garlic and cook about 30 seconds.
  5. Stir in the sun-dried tomatoes, diced tomatoes, spinach, and chickpeas.
  6. Season with salt and pepper to taste.
  7. Simmer until cooked through, about 5-7 minutes.
  8. Toss the pasta with the sauce.

Tuesday, July 21, 2009

Spinach-Smothered Whole Green Lentils (Palak Moong)

Yet another recipe from 660 Curries by Raghavan Iyer tonight. It took a long time to cook, so if you are planning to make it, you should plan for at least an hour of simmering and more simmering. It was a really nice every day sort of meal. Nothing spectacular, just a really nice, tasty, lentil dish with a nice serving of greens to make it extra nutritious.

Taste:
3.5 (G gave it a 3.5)

Ease of Preparation:
3

Weight Friendliness:
3
(5 weight watchers points without the rice)
Maddie Friendliness:
2 (I feel like a broken record, but she ate the rice)
Cost of Ingredients: 3
Overall: 2.9

Man, that Maddie score drags good dishes down. :(

Monday, July 20, 2009

Stir-Fried Bok Choy with Roasted Peanuts

Tonight I made Stir-Fried Bok Choy with Roasted Peanuts from Vegetarian Cooking for Everyone by Deborah Madison. It's a very simple stir fry. The only things I had to chop were the bok choy and the garlic, so no problem. Well, it turned into a little problem when the heated oil splattered EVERYWHERE when I put in the ginger. Huge mess, lol, but all my fault.

Taste: 3.5 (G gave it a 3.5 as well)
Ease of Preparation:
4

Weight Friendliness:
4
(8 weight watchers points with the rice)
Maddie Friendliness:
2 (once again, she ate the rice)
Cost of Ingredients: 4 (bok choy and peanuts from Cub for around $2 to feed a family of 3)
Overall: 3.5

There is another bok choy stir fry recipe that I like much better than this one from Cook's Illustrated (located here if you are a member). The flavor is much more full than the flavor from this one. I liked the peanuts and the spice in this one, but I just felt it lacked depth. I am contemplated making a hybrid of the two recipes to make one amazing dish. When I do that, I'll post the recipe. ;)

Sunday, July 19, 2009

Cauliflower, Spinach, and Potato Stir-Fry with Coconut Milk

I have had Vegetarian Cooking for Everyone by Deborah Madison on my bookshelf for, wow, probably close to 10 years. It is one of the first vegetarian cookbooks I bought after making the big decision to become a vegetarian back in 2000. Sadly, even though I've owned it for so long, I have never cooked more than just the pizza crust.

So this week, after seeing it referred to in several places as one of the best cookbooks for beginning vegetarians, I decided to try some more recipes from it.

The first one I tried was Cauliflower, Spinach, and Potato Stir-Fry with Coconut Milk (pg 265). Here is the breakdown:

Taste: 3 (G gave it a 4)
Ease of Preparation:
4

Weight Friendliness:
2
(8 weight watchers points without counting the rice...eeek)
Maddie Friendliness:
2 (she ate the rice and some of the potato)
Cost of Ingredients: 3
Overall: 2.8

This is what it looked like while it was cooking:


And what it looked like on my plate with garnish:


Overall, it was alright. It was good and tasty. It did not make me want to immediately add it to my list for regular meals, but I might make it again if I happen to have some of the ingredients around. I'm really not sure it's worth the calorie load, though (ye gods!).

ETA: I learned a very valuable lesson as a result of this dish. I need to take the fat out of my diet or my lack of a gall bladder will kill me. I will not be making this again, not because of the quality of the dish, but because my body cannot handle it.

Menu for the Week of 19-Jul-09

Sunday: Cauliflower, Spinach, and Potato Stir-Fry with Coconut Milk (Vegetarian Cooking for Everyone pg 265)
Monday: Stir-Fried Bok Choy with Roasted Peanuts (Vegetarian Cooking for Everyone pg 264)
Tuesday: Spinach-Smothered Whole Green Lentils (Palak Moong) (660 Curries, Raghavan Iyer)
Wednesday: Penne with chickpeas, baby spinach, and sun-dried tomatoes
Thursday: Gingered Red Lentils (660 Curries, pg 398)
Friday: Mashed Potato Pizza

Wednesday, July 15, 2009

Udon Noodles with Sesame-Crusted Tofu

I forgot that I had to eat out last night with my book club, so my menu this week is off by one night. I'm going to cancel the edamame pesto and move Tuesday and Wednesday back a day.

This means tonight we had Udon Noodles with Sesame-Crusted Tofu from Vegan Dad.

Taste: 3.5 (G gave it a 4.5)
Ease of Preparation:
4

Weight Friendliness:
3
(10 weight watchers points a serving)
Maddie Friendliness:
3 (she actually loved the tofu)
Cost of Ingredients: 4
Overall: 3.5


This was a nice dish. I think the sauce was a little underwhelming, but that could easily be spiced up.

Monday, July 13, 2009

Chocolate Mug Cake

OK, I have seen this recipe on food blogs everywhere lately. I have tried a few variations and made some minor tweaks to try to perfect it, so here is my version. This is really good. Too good. Especially considering how ridiculously easy it is to throw together.

4 tbsp flour
4 tbsp sugar
2 heaping tbsp unsweetened cocoa powder
1/8 tsp baking soda
3 tbsp milk or soy milk
3 tbsp vegetable oil
1 egg or egg substitute
drop of vanilla
Whatever mix-ins you want, chocolate chips, walnuts (my favorites)

Mix together the dry ingredients. In another container mix together the wet ingredients. Combine the wet ingredients and the dry ingredients. Split between two coffee mugs. Microwave for 2 minutes and 30 seconds. Serve with a spoon.

I have covered this in a quick chocolate buttercream (1/2 tbsp room temp butter, 1/3 cup powdered sugar, enough milk to get it to a good consistency) and also with whipped cream. It's seriously like a normal chocolate cake.

Spinach with Penne and Sun-Dried Tomatoes

OK, so this recipe is really called Rapini with Orzo and Sun-Dried Tomatoes. But the first part of the recipe says, "This recipe is pretty and delicious as is, but it's also extremely versatile." So I tested the versatility by making some substitutions to accommodate what I had laying around the house.

Spinach from last night's spinach dish? Check. Penne I've had sitting in my cupboard for a few months? Check.

Taste: 4 (G gave it a 4.5)
Ease of Preparation:
4

Weight Friendliness:
4 (6 points for one serving)

Maddie Friendliness:
2 (She just doesn't do well with spicy things)
Cost of Ingredients: 4
Overall: 3.6

It was really easy to make, basically chop stuff, boil some pasta, toss it all together. Tasty too, G only gave it a 4.5 because he feels compelled to be a little more judicious with the 5s.

Recipe adapted from Quick-Fix Vegetarian by Robin Robertson

1 bunch rapini coarsely chopped (Also called broccoli rabe. I used spinach instead.)
1 1/2 cups orzo (I used penne pasta instead)
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup chopped oil-packed sun-dried tomatoes
Salt and freshly ground black pepper
1/4 cup toasted pine nuts
  1. Boil the rapini (or spinach) in salted water for about 3 minutes. Use a slotted spoon to remove the rapini (or spinach) from the water and set aside.
  2. Return the water to a boil. Add the orzo (or penne). Cook until it is al dente (about 8 minutes). Drain and set aside
  3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant (about 30 seconds).
  4. Add the red pepper flakes, sun-dried tomatoes, and reserved rapini (or spinach).
  5. Cook until the rapini (or spinach) is tender, about 5 minutes.
  6. Stir in the orzo (or penne) and season with salt and pepper.
  7. Serve sprinkled with pine nut

Sunday, July 12, 2009

New Potatoes and Spinach in a Garlic-Red Chile Sauce

Tonight I cooked New Potatoes and Spinach from the cookbook 660 Curries by Raghavan Iyer. Palak Aloo is one of my all time favorite Indian dishes, so I decided to try one of the several potato/spinach dishes in this cookbook first. It is not like the Palak Aloo that they serve in restaurants. It's loaded with Cilantro! The consensus was that we loved it! Garison gave it 4.5 stars on his 5-star scale. It was also really easy to prepare with the help of my trusty food processor.

Taste: 4.5
Ease of Preparation:
4

Weight Friendliness:
4 (3 points for one serving of the spinach (without rice). Filling too!

Maddie Friendliness:
3 (well, she ate the rice)
Cost of Ingredients: 4
Overall: 3.9

Yay! Easy and delicious. Can't get much better. :)

Recipe (from 660 Curries by Raghavan Iyer)

New Potatoes and Spinach in a Garlic-Red Chile Sauce (Lasoon Batata Palak)

2 tbsp canola oil
1 tsp cumin seeds
6 medium-size cloves garlic, finely chopped
6 dried red Thai or cayenne chiles, stems removed coarsely chopped (do not remove the seeds) (I used half of the recommended chiles because Maddie hates spicy food)
1/4 teaspoon ground turmeric
1 pound baby new potatoes, scrubbed and sliced in half (I used fingerling potatoes)
1 large tomato, cored and cut into 1 inch pieces
1/4 cup finely chopped fresh cilantro leaves and tender stems
1 tbsp crumbed jaggery or firmly packed dark brown sugar
1 1/2 tsp coarse kosher or sea salt
8 oz fresh spinach leaves, well rinsed and coarsely chopped

1. Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cok until they turn reddish brown and smell nutty, 5 to 10 seconds. Immediately throw in the garlic and chiles. Stir-fry until the garlic turns honey-brown and the chiles blacken, about 1 minute.

2. Sprinkle in the turmeric, and carefully pour in 1 cup water. Stir to deglaze the pan, releasing any brown bits of garlic. Add the potatoes, tomato, cilantro, jaggery, and salt. Stir once or twice, and heat to a boil. Then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the potatoes are fall-apart tender, 20 to 25 minutes.

3. Add the spinach, a couple of handfuls at a time, stirring until wilted (about 1 minute per batch). Then serve.

Saturday, July 11, 2009

I want this apron (or another super cute apron) soooo badly!!! I hate ending up with messy clothes after dinner almost every night. :(

Weekly Menu for the Week of 12-Jul-09

Mostly took last week off from cooking. Made a couple of interesting things through improvising, but since I wasn't feeling well, I mostly used up leftovers and pasta sauces in my cupboards. Last night I tried my hand at roasted vegetable pizza. It turned out ok. Good solid pizza, but nothing terribly exciting. Tonight I had pizza with caramelized pears, toasted hazelnuts, and Gorgonzola cheese. That was completely amazing! Wish I had cooked it. ;)

I'm trying almost entirely new recipes this week, though. I bought 660 Curries by Raghavan Iyer and am trying a couple of recipes from there. I'm also trying some new recipes from Quick-fix Vegetarian by Robin Robertson. I got that one for Christmas and haven't really tried anything from it yet.

Sunday:
New Potatoes and Spinach (660 Curries by Raghavan Iyer pg 580)
Monday: Pasta with spinach and sun-dried tomatoes (Quick-fix Vegetarian by Robin Robertson pg 98)
Tuesday: Udon Noodles with Sesame Crusted Tofu (Vegan Dad)
Wednesday: Gingered Red Lentils (660 Curries by Raghavan Iyer, pg 398)
Thursday: pasta with edamame pesto (Quick-fix Vegetarian by Robin Robertson pg 130)
Friday: Pizza with sun-dried tomato pesto

Monday, July 6, 2009

Vegan Mint Chocolate Cupcakes and Roasted Potato Salad

I made these cupcakes a few weeks ago and they were delicious! They even looked pretty. My sister asked me to post the recipe, so here is the link. Thank you to Rae at bunnyfoot.

I also made a potato salad this weekend. It was the simplest recipe in the world.

Roasted Potato Salad

5 cups of potatoes in about 1 inch cubes
1 onion cut in large pieces
2 tbsp olive oil
1/2 teaspoon salt
freshly grated pepper to taste
2 teaspoons balsamic vinegar or to taste
3 tbsp parsley (optional)

  1. Preheat oven at 425 degrees.
  2. Mix together the potatoes, onion, and olive oil, freshly grated pepper and salt.Toss until the potatoes and onion are well coated with oil.
  3. Place on a cookie sheet in one layer.
  4. Cook for 30 minutes.
  5. Reduce the temperature of the oven to 350 degrees.
  6. Remove from the oven and turn the potatoes over.
  7. Cook 20 more minutes or until the potatoes have browned.
  8. Remove from the oven and stir in the balsamic vinegar and parsley.
  9. Serve either warm or cold.

A Week on the Cheap

This week, I'm going to try to get by without grocery shopping. This presents a pretty big challenge for me.

I have never been good at improvising with what I have. I did some cataloging of what I have in my cupboards. Remember how when I made tacos last week I said I couldn't wait to try the potato tacos? Well, I had blue corn tortillas, potatoes, and some taco seasoning.

I followed the recipe here, with the following modifications:

  • I chopped up an onion (inspired by a roasted potato salad I made over the weekend) and added it to the roast pan.
  • After I did that I threw in a green pepper and some garlic too.
  • I didn't have black beans, so I threw some chickpeas in with the potatoes for roasting too (hey, worked the last time).
Conclusion? Pretty much any vegetables coated in taco seasoning and roasted are awesome and taste delicious in tacos. Seriously, I'd eat the filling by itself.

Tomorrow I'm going to make some dal with some of the gallons of lentils I seem to have in my cupboard. I'm going to try the recipe here.

I did some cooking over the weekend and had some recipe requests. I'll be posting more or links to more shortly!