Somehow this week shook out as having a bit of a southwestern flair to it. This likely has everything to do with the fact that southwestern/Mexican food is the culinary style you will be least likely to find in Israel.
We’ll file this under the law of physics that involves equal and opposite reactions.
Monday – Zorbaz Taco Pizza with Guacamole
I really should have been able to assemble a more coherent meal plan than this at the beginning of the week but it all just seemed like too much.
This pizza is simultaneously comfort food and a leftovers-machine.
Naturally, I forgot to include black olives…again. Internet, please help me to remember this for next time.
Also, after attending a Super Bowl party on Sunday night, Marcus and I were exposed guacamole made sans-tomatoes. Which had a different and buttery flavor. So we tried that here this go round. I can’t say that I like one more than the other, but it was certainly a nice change.
Wednesday – Black Bean, Roasted Corn & Avocado Salad On a Bed of Red Quinoa from The Back Of A Bag Of Trader Joe’s Red Quinoa
Amanda is the darling who gets the gold star for introducing me to this salad, which is very literally on the back of the bag of red quinoa that you can buy at Trader Joe’s.
When I got home, I realized it involved “cilantro dressing.” Didn’t have it, didn’t care. This is cooking, not world peace.
Instead, I threw 1/4 t cayenne, 1/2 t cumin into the bowl along with lime juice, rice wine, olive oil and the full bunch of cilantro (vs. half) and moved on. I also tossed in a minced jalapeno with seeds to add a bit of a kick.
Thursday – Mushroom and Black Bean Tortilla Casserole
Please accept my deepest apologies for the leftovers shot.
It was my turn to host book club this month. We read Is Everyone Hanging Out Without Me? and while I could have selected something more thematic, I didn’t even begin to think about what I might possibly make until Monday. Which also involved me accepting the fact that I would be having dinner guests on Thursday night.
So, rather, I Googled “vegetarian casseroles” (we have a few of them in our group) and this seemed like the lowest-maintenance/most edible option.
Because we all know that where every sane person likes to make tried and true dishes for their guests, I envision people walking into my house and need to action a new-to-everyone menu.
I doubled the recipe, because one can of black beans and one carton of mushrooms does not a meal for company make. In addition, because Martha recommended using the leftovers of some bean soup that I was NEVER going to make, I decided to fashion my black beans like so.
The end result? We’ll keep it in the rotation.