Kittens, I so appreciated your cake week love! Who knew that I was turning into a baker, right?
This week was another week of eating meat and not eating meat. And more promises from me to Marcus that meat (and the whole holy host of animal products) will always be present in our home.
A life without cheese and the enslavement of the honeybee would be a dark, dark life to live. I want no part of that.
Monday – Samosa Stuffed Baked Potatoes from Veganomicon with Roasted Broccoli and Trader Joe’s Garlic Naan
I am officially declaring this dish to be a missionary for The Vegan Way. Because as I was filling our kitchen with smoky-spicy fumes, Marcus eagerly exclaimed that we could cook an entire Vegan meal for our friends and see if they even realized that It Didn’t Involve Animal Products. You know, besides the absence of giant hunks of meat and (my favorite) butter.
If you like eating Samosas when you go out for Indian, you would love these because not only are they big on flavor, but they skip the whole deep frying-factor without sacrificing any of the flavor. That I can do that (enjoy a Samosa without having to bathe it in oil) is what will keep this dish in our repertoire forever.
Tuesday – Kadhai Chicken from From mom with love…
Truth: This dish was A LOT of chopping. Between the onions, jalapenos, bell peppers, meat, garlic and cilantro, it was damn near endless.
Truth: We used Turkey Thighs from The Great Butchering Of 2011 instead of chicken.
Truth: I also took this opportunity to sacrifice the second (and last) can of stewed tomatoes in our pantry.
Truth: The spicy-spices involved in this were 1 t cayenne, 4 jalapenos, and one “red chile.” We’ve become progressively spicier, but even I have to draw a line somewhere. So what we actually settled for? 1/2 t cayenne, 2 jalapenos and one whole serrano pepper that we cut a slit in and left in the mix for the cooking process only to remove before serving.
Truth: We are going to LOVE this book.
Wednesday – Tomato Cobbler from The Homesick Texan with Soft-Fried Eggs
When a cookbook comes in the mail and you don’t have time to run to the grocery store before dinner, you pray that your pantry will carry you through.
When a cookbook comes that leaves you wanting to alternately shriek with glee and sob with joy (and you do actually cry a few happy tears), you know you will make do.
So the moment I saw this recipe for Tomato Cobbler, I knew we could make a dinner out of it.
I love that this recipe lets you know that it’s cool to use a can of drained, diced tomatoes instead of fresh if you don’t have them or you don’t want to go through the process of peeling and coring a few.
I call this Being Realistic.
Our modifications: I only used a half-stick of butter since it was going into the bottom of the pan anyway, and a full stick seemed inappropriately excessive for what I was trying to accomplish. We doubled the jalapenos. We used a baking pan instead of a cast-iron skillet because the skillet I own is petite.
Thursday – Beans on Toast from time for dinner
It’s a GREAT dinner-in-a-hurry, which is what I suspect is what the authors of the cookbook intended. Considering that the most-complex preparation involves dumping some garlic and some spices into a pan to toast up before you incorporate your can of beans and your cans of tomatoes.
Right? This level of efficiency has a place in all of our lives. Plus, I like to save a few of my bread slices (not pictured) off to the side for dipping in jam at the end of the meal. Because it’s already toasted and it’s just how I roll.
What was your favorite meal of the week?
p.s. Cake Week is still going strong! Check out the schedule of events. AND, don’t forget to Link Up if you’ve been up to some baking!
Monday – Filled Cupcakes from Kirsten at Comfortably Domestic
Tuesday – Molten Lava Cake from Mads at La Petite Pancake
Wednesday – Ice Cream Cakelettes from Jeanne at Inside NanaBread’s Head
Thursday – Petite Bundt Cakes by Yours Truly
Friday – Pupcakes from Allison at Decadent Philistines Save the World
Saturday – Ombre Rose Cake from Megan at Wanna Be A Country Cleaver