Obviously we didn’t do a ton of cooking , but we definitely made sure to squeeze some in before we made our big escape.
Marcus continues to tease me about trying to secretly turn us into vegans. I continue to promise him that I have no intention of forever-eliminating meat and dairy from our diet.
Sunday – Blood Orange Salad
Translation: Blood Orange Segments drizzled with olive oil and topped with sea salt and fresh cracked pepper.
I should probably be ashamed of the fact that in a week’s time, I’ve made it my personal goal to take down 10 of these. But I justify it because we ALL need Vitamin C (maybe my immune system is trying to tell me something?), and it is perfect, whole, food.
As an added bonus, I’m now extremely practiced at segmenting oranges. For the win.
Sunday – Red Lentil-Cauliflower Curry from Veganomicon
Truth: We didn’t use red lentils because they don’t sell them at Cub. So instead we used…Normal Brown Lentils.
There is probably a point in my life where the difference between the two will be hugely important to me, but for the moment, ignorance is bliss. Lentils are lentils.
I almost forgot the cumin, which is a major make-or-break in pretty much every Indian dish we ever make. Thankfully, I tasted it and realized that A Seriously Important Something had gone missing.
Vegan or not, Marcus informed me that this meal is welcome to join Our Rotation. More blessedly, I was able to pop a large container of the stuff into the freezer. Future Kat will be thanking Past Kat for that one.
Monday – Chicken with Creamy Mushrooms and Snap Peas from Great, Easy Meals over Smashed Potatoes
This recipe is one that I’ve put on our meal plan for weeks in a row and then never gotten around to making. So when I was looking for something magnificent to adorn the dinner table, I decided that this chicken dish deserved its time in the sun.
I don’t know that I’ve ever cooked snap peas before for Marcus, so I was crossing my fingers on this one. Thankfully, I had no need to worry. He told me I was allowed to make it again and we tucked-in. He also made the observation that through the prep-work and cooking, nothing about this meal seemed particularly “easy” to him.
I really enjoyed the chance to eat something over smashed potatoes. Because I know we haven’t actioned anything on that order in forever.
Modifications: I dumped some bouquet garni into the dredging flour because it just seemed like otherwise the chicken’s flavor was going to be “fried.” We used 2% milk instead of heavy cream. Because that’s what I had around.
Have you found yourself stuck in a food rut lately?
Do you have any favorite vegan recipes?