Posts Tagged ‘vegetarian’

I’m slightly concerned my husband is beginning to develop trust issues. When we moved to Indianapolis, he asked about severe weather. I told him it wouldn’t be anywhere near as bad as it was in Joplin. So naturally we had a tornado outbreak in November with one touching down 11 miles away.

He also asked how bad the winters were (remember – he’s born and raised South Carolina). I told him it would be worse than what we had in Joplin but not as bad as what my parents have in Chicagoland. So naturally it’s snowed 4 of the last 6 days and been unseasonably cold for weeks. Like a low of 1 tonight. ONE. With more snow in the forecast for tonight and Saturday.

So it only made sense that when he asked me what was for dinner and I told him Baked Felafel Parmesan followed by, “You’ll like it,” I was on the receiving end of skeptical face.

Nailed It/Failed It: Baked Felafel Parmesan

Verdict

Nailed it. He may have made me take a bite first, but the husband was a fan. Proving that maybe I’m not such a lying liar after all. At least not on purpose.

Alterations

I used my sister’s felafel recipe which is exactly the same except there’s no chili powder. I also skipped the coriander because all I had was the little balls, and I couldn’t figure out a way to pulverize them (I’m open to suggestions).

 

 

 

Original recipe from Sarcastic Cooking.

 

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The husband was born in raised in South Carolina. I’m talking lived there his whole life (minus 3ish months in Nashville) until I came along and blew it all to hell. Hashtag whoops.

Not only is he born and raised South Carolina, 99% of his entire family is as well. And that, kids, means I hear a lot about his grandmother’s cooking. Particularly her cornbread and buttermilk biscuits.

As it turns out, my mama didn’t raise no fool so every time he’d wax on about how amazing his grandmother’s cooking was, I’d just smile and nod with absolutely zero intention of ever trying to attempt anything he mentioned. Until now.

Somehow the husband persuaded me to try buttermilk biscuits. I warned him they would probably be nothing like his grandmother’s, but homeboy was desperate.

 

Nailed It/Failed It: Southern Buttermilk Biscuits

Verdict

Clearly we learned why Yankees don’t make buttermilk biscuits. Not that these weren’t tasty – they were just a little tough. And, you know, a lot flat.

I suspect the toughness comes from the folding (which I would skip altogether next time now that I know the husband’s grandmother would make these as drop biscuits). I have no idea where the flatness comes from (although looking at the recipe again, the baking powder seems like brand new information which would maybe explain a lot). But, as we discovered, if you stack 2 on top of each other, they’re exactly the right height.

Alterations

None

 

 

Original recipe from Food.com.

We have pizza night at least once a week in my house. We’d probably have it every other night, but you know, judgment.

Typically I make my standard pizza or BBQ chicken pizza, but sometimes I get the urge to mix it up. Mostly the urge strikes when there’s food in my fridge that’s in serious need of being used (I despise throwing food away – to me, it’s the same as throwing a hundred dollar bill in the trash). Sometimes the urge results in questionable outcomes. But sometimes it results in omgwhyhaven’timadethisbefore???

Nailed It/Failed It: Roasted Vegetable French Bread Pizza

Verdict

Nailed it. The husband and I each had a quarter loaf’s worth of pizza. I was pretty full after eating about half of it, but I could. not. stop. eating. That food baby came with zero regrets.

Alterations

I skipped the onion and pepper and used leftover jarred tomato pesto.

 

 

 

Original recipe from Budget Bytes.

As of yesterday, the husband and I have been married for 2 years. What does that have to do with anything? Absolutely nothing. I just felt compelled to share.

In other news, I’m the oldest of 3 girls (hold on – I promise this one’s going somewhere). There’s 4 1/2ish years between me and the youngest and 18ish months between me and the middle one. As you can imagine, the middle one is fiercely competitive – mostly with me and especially in the kitchen. She’s always doing crazy things like making her own bread and elaborate cakes for my nieces’ birthdays. So you can imagine my mom’s surprise over the weekend when I told her I now make my own taco seasoning. Her response was, “You’re as bad as your sister!”

And now you know why I kept my mouth shut on the homemade ravioli front.

Nailed It/Failed It: Spinach Ricotta and Mozzarella Ravioli

Verdict

Nailed it. They’re definitely more work than opening a bag, but I really like the fact that I can put whatever I want in there – I’m not stuck with beef or cheese.

Alterations

While my sister probably would have made her own pasta (she makes her own gnocchi after all), I was not above using wonton wrappers. We like our ravioli sauceless (weird I know but it also makes these easy to serve as an appetizer), so I skipped that. I also sauteed my spinach and baked the raviolis rather than boiling them. And I’m pretty sure I’ll throw feta in the mix next time. I may even get really crazy and saute the raviolis. Who knows what the future holds?!?!?

 

 

Original recipe from The Kittchen.

Turns out selling a house, moving, and starting a new job in a 3 week span results in pure chaos. Who knew. But we’re more or less settled now which means I have food for you! Consider it my birthday gift to you (30 today – yikes!).

Here’s the deal with beans – for the longest time, I wouldn’t touch them. It was partly because of my inner 5 year old and partly because of texture issues. I don’t really remember when that all changed, but I’m glad it did because a) I can now eat chili like an adult, b) a can of beans is so much cheaper than a pound of chicken, and c) I get to eat an obscene amount of these enchiladas.

 

Nailed It/Failed It: Black Bean Spinach EnchiladasVerdict

Nailed it. I didn’t really know what to expect out of these, but somehow they’re still better than I had hoped. The sauce is absolutely amazing – some might even say life changing.

Alterations

I used chicken broth and frozen spinach and skipped the cilantro. And since I can never get 8 enchiladas in my pan (whyyyyyyyyy????), I get as many as I can in there and top them with the leftover filling before adding the sauce. Oh, and obviously guac went on top.

 

 

 

 

Original recipe from The Garden Grazer.

 

My apologies for the straight up abandonment. Last week we were flying back from Harry Potter World (I don’t care what Disney says, HP World is the happiest place on Earth), and yesterday I turned in my 2 weeks notice which more or less shot my day to hell (let’s just say they did not take it well).

And speaking of 2 weeks notice, consider this your notice that the next 3 weeks are probably going to be chaos with packing, selling a house we’ve had for just over a year (I know – we’ve lost our ever lovin’ minds), finding a new place, getting things finished up at work, and whatever else goes in there. Basically what I’m saying is, I may abandon you again so go ahead and book those therapy sessions now.

In other news, I made breakfast! Maybe it’s just me, but by the middle of July I’m 100% over summer and dying for fall. So I decided to give us a taste of fall. Literally. It kind of actually worked, too, because the morning I made this was cool(er) and rainy. If only this was a guaranteed way to end the melt your face off stupid hot.

 

Nailed It/Failed It: Cinnamon Apple Baked French Toast

Verdict

Nailed it. It smelled like fall, it tasted like fall. I’m in love. The husband topped his with peanut butter which I was surprisingly not on board with. I am, however, fully on board the pure maple syrup train.

Alterations

I used leftover hoagie rolls, 3 real eggs, real milk, and skipped all sweetener (I would have used real sugar).

 

 

 

 

Original recipe from Peanut Butter and Peppers.

I don’t know what it is about appetizers, but I love them. I could easily make an entire meal out of them. Spinach dip with zucchini pizzas or baked parmesan tomatoes with toasted ravioli sounds like an excellent dinner to me. The husband, however, slightly disagrees.

He’s on board the appetizer wagon – he just prefers it be as an actual appetizer. Which is how I found myself making this roasted tomato bruschetta on the 4th of July. Because as we all know, bruschetta pairs perfectly with BBQ chicken, grilled corn, and pasta salad.

 

Nailed It/Failed It: Roasted Tomato Bruschetta

Verdict

Nailed it. Even that self-proclaimed tomato hater husband of mine couldn’t get enough. And that, kids, is the mother of all victories.

Alterations

I chopped my tomatoes in half and roasted them with the olive oil, garlic, and basil. I also skipped the mint because this is not toothpaste and served it with warmed up pita instead of ciabatta (although I have no doubt the ciabatta would be a thousand times better).

 

 

 

Original recipe from Uni Homemaker.