I am on a health kick! Hopefully just in time to be svelte for Europe (I’m only kinda kidding), Mom and I are doing a get-toned-in-14-days exercise routine from a magazine. Along with working out 6 days a week, I am trying to make some healthier eating choices. Lest you think I’m being extreme, I have had cake and ice cream this week, but I’m eating less dairy in general and lots of fruits and vegetables! (Thankfully the parents are members of a CSA, which means we have all kinds of fresh local produce on hand.)
Patrick came to visit for Spring Break last week! It was my first time to see him since I was in Japan last May. That’s almost 10 months! I got most of my work done before he came on Thursday and he stayed through this past Tuesday. That’s 5 whole days! Thursday after he arrived, we went to the Dekalb International Farmer’s Market to stock up, then came home and made this red curry for dinner. We adapted it from my favorite recipe source, Real Simple Magazine.
|Red vegetable curry with tofu|
Two great recipes adapted from Real Simple made for a delicious vegetarian dinner to share with friends this past week:
Potato, Leek & Feta Tart
(recipe makes two tarts, serving 7, and can easily be halved)
Another meal… this one is adapted from the February Real Simple magazine.
I do have a New Year’s Resolution or two… one of which is to save money by eating out less. I’m trying to only eat out two times a week. Which means, back to cooking!
I adapted this recipe from Better Homes and Gardens Magazine – January 2012.
|the toasted sesame seeds on top are just exquisite – ha!|
A few favorites from this month…
1. This vegetarian chili recipe…which I’m recreating from memory:
-2 small yellow onions (chopped)
-2 cloves garlic (minced)
-1 yellow and 1 green bell pepper (chopped)
-1 can kidney beans (rinsed and drained)
-1 can cannelini beans (“)
-2 cans black beans (“)
-2 cans stewed tomatoes
-cumin, chili powder, salt (all to taste – I was heavy on the chili powder and lighter on the others)
-canned chili peppers in adobo sauce (1 or 2 peppers, depending on how hot you like your chili, a spoonful of the sauce)
This is a chili recipe I adapted from Better Homes and Gardens. I don’t know anything about where Wasatch Mountain is, but they do great chili there!
Need I say more?
Sadly, I don’t have pictures…
Click here for the red peppers recipe.
This is a great web site! I knew that we had some quinoa in the pantry that I wanted to use, so by searching “quinoa,” this was the first option. Quinoa is packed with nutrients, filling, and healthy… A “super food,” if you will.
Last week, my roommate and I each bought a carton of eggs on the same day by accident, so we have been eating a lot of eggs lately. Then, she acquired 2 more cartons from an event where they had leftovers from an egg toss. So… we needed to make use of all the eggs! I think this is the most fun way to cook – just start with what you have.
While I was at home, Mom and I went to my favorite bookstore, Joseph-Beth Booksellers. They always have a great bargain table, and on this trip, all the books were about gardening and cookbooks. I picked up Farm to Table Cookbook: Discover the joys of seasonal organic cooking, published by Parragon Books. It has a great introduction on sustainable and organic farming, fair trade, recycling, preserving/canning foods, and eating seasonally. The recipes are arranged by season.