…the fun comes in having lots to do and not doing it.
As my title suggests, I’ve been particularly lazy lately…well, not lazy per se but I’ve become a VERY good sleeper. I’m not tired during the day, and I get home with the best of intentions to be productive and I sit down on the couch to regroup and I’m out. I’m like a baby-alive, once my head is horizontal my eyes shut and I’m out. I’ve been trying to be in the kitchen a lot more—if I don’t sit down when I get home I can make it until at least 7:30 before I fall asleep.
I’m so proud of you and your ventures off recipe! I can’t wait to hear about your soup creations. Your talk of lentils made me want to delve back in to them—I bought 3 bags a few months ago and they’ve been just sitting on my shelves. I cooked up a batch, made some delicious creations and I am proud to say that I, too, am Team Lentils. I made lentils and veggies in a peanut butter lime sauce (recipe here) and threw lentils on my bagel the next morning. Both were amazing and I definitely recommend both to you!
I’ve made a few other recipes over the past few weeks, most weren’t blog worthy, but the ones that were went too fast to get a picture. So this post one have one major recipe, but a few little ones, and no pictures :(.
Ingredients: Baguette, Tomato, Mozzarella ball, basil, eggplant, bread crumbs, egg, balsamic vinaigrette
Directions: peel and slice the eggplant into medallions, about ¼ inch thick. Coat with eggs and breadcrumbs, bake on a greased cookie sheet at 350 degrees for 25-30 minutes or until crispy. Flip the medallions after about 15 minutes of cooking. Slice the baguette to the desired size and cut in half. Layer slices of the mozzarella, sliced tomato, basil leaves and the eggplant. Spread the top half of the baguette with some balsamic vinaigrette.
The Verdict: Amazing. This is one of our favorite sandwiches-it’s pretty healthy, easy to throw together and so delicious. Sometimes Nick will put pesto on his sandwich, which is equally delicious. I think the deli at some grocery stores have breaded eggplant medallions which makes this even easier to throw together.
White Bean-Avocado Sauce and Pasta
Ingredients: 1 can Cannellini beans, 1 avocado, ½ c shredded parm, ½ c almond milk, 2 cloves garlic, s + p, pasta of choice, veggies to roast
Directions: Dice up veggies you want to add—I chose zucchini, onions, peppers and corn, coat with olive oil, sprinkle with salt and pepper, roast in a pan until tender. Meanwhile in a food processor, combine the beans, avocado, cheese, milk, garlic until smooth. Add more milk if it needs to be thinned out. Cook pasta to your preference, strain and return to the pot, combine with veggies and coat with the sauce. Add salt and pepper to taste.
The Verdict: This was a risky move, a total throw everything in including the kitchen sink type recipe and it was really good!! The sauce was packed with protein so it kept me full for a really long time. Nick was very skeptical about this one but he ate a full bowl of it—I don’t think he hated it. Chicken would definitely be a delicious addition for those meat lovers out there.
In other exciting food news, I finally found my grocery store! We’ve been going to Stop and Shop since we moved and I really don’t like it. It’s good for last minute things, but I miss shopping at Hannaford. Until yesterday when we made the 20 minute trek a few towns over. We pulled into the parking lot and I exclaimed my excitement. Nick said “I hope you aren’t disappointed when you walk in and realize it’s just a grocery store”. Three aisles later he took it back. It is not just a grocery store, not to me anyways!
How is your winter going? Have you been able to enjoy the skondo at all? We’ve only had about 4 snow storms down here and it’s all melted—and today it’s 66 out. So weird!
Until next time, Happy Cooking!