It's been a tasty week. I'm trying to do these round-ups more often, since I DO cook often, and when I take too much time in between them I forget what I made. I've also decided to do a small review of each... probably for my own sake- if you'd like to make any of these, I'd highly encourage it.
Fusilli with Cauliflower, Olives and Herbs
A zesty, delicious dish. I added some grated lemon peel as a topping... this dish is best RIGHT after it's done. It makes pretty good leftovers, but I felt like it was missing a little something when reheated. Right out of the pot, it's perfect.
A really easy dish- takes about 25 minutes of opening cans, chopping spinach and tossing in some herbs etc. Great reheated for lunches- makes a big batch that comes out low point, depending on what type of tortellini you use. Unfortunately, it was hard to find frozen tortellini at Heinen's that didn't have 4534 ingredients... but everything else in this soup is whole and delicious.
One of my absolute favorite recipe's from The Well-Fed Newlyweds. It's an ideal winter dish... and since it is APRIL and Cleveland has decided it's STILL WINTER.... ugh. Whatever, at least I'm eating tasty food. I snuck in a serving of spinach in with this, and I'm sure it'd be easy to swap out the turkey for some veggies to make it vegetarian.
Oh Hummus... how perfect you are. And SO easy! Remind me again why I bothered to skin all those edamame shells? I'm ridiculous. It makes for a great snack when paired with some veggies, pretzels or flatbread... and takes all of 30 seconds to make. Better than store bought hummus, and way cheaper.
I've noticed it's been hard to work in more vegetarian meals. I'm still buying local meats with no preservatives/anti-biotics- but sometimes a meal just doesn't feel like a "meal" without meat. I'm trying to get out of that mind set... but it's hard. One of my co-workers has some chickens and she brought me some eggs yesterday- they were delicious! I'm hoping to maybe buy eggs off of her instead of from the grocery- I know they're probably the best taken-care-of chickens in the state of Ohio.
Any tips on better ways to cut meat out more often?