There’s something about January and February that makes me enthusiastic about staying in and cooking. Mind you, probably some of it is financial reckoning for Christmas shopping in the previous months, but there’s also something about the start of the new year, the dismal-ish weather, that makes me want to nest at home a bit and make something delicious and interesting.
A Buddha bowl of sorts:
- leftover rice sauteed with chickpeas in olive oil
- shredded carrots
- tahini sauce (herb tahini, lemon, thinned with water)
Simple frittata with Swiss chard from the farmer’s market:
Another farmer’s market find- kalettes! Like kale and broccoli had a baby! A random girl in line with me recommended them and said they were good roasted.
I had them for a few days topped with tahini sauce.
Below, with a pasta with avocado pesto.
Or just with trusty avocado toast (avocado season yesss) and some Greek yogurt for protein
Made a super simple, basic dinner for my fella
- Salmon, made using this Jacques Pepin recipe
- Brown rice
- Wilted spinach salad (whisk olive oil and a wee bit each of lemon juice, soy sauce, and mustard in a hot pan; then once that melds into a dressing add spinach and toss until it’s wilted)
One night I made veggie enchiladas, stacked in a lasagna-y manner. Corn tortillas, sauteed zucchini and onions, black beans, enchilada sauce, cheese. I put a LOT of chipotle peppers in the enchilada sauce and it was EXTREMELY spicy. The sour cream was a necessary addition hahaha.
A very unassuming looking fish taco salad but it was actually really good:
- sauteed mahi mahi burger from trader joes
- tortilla chips sprayed with oil and toasted then topped with chile lime seasoning
- trader joe’s pepita salsa
I had leftover sour cream and parsley so I threw together a white sauce and added both of those ingredients and some cooked whole wheat angel hair. More of that wilted spinach salad made for a nice side dish.
This dip is so simple and nice:
- cook a can of artichoke hearts (sliced in half if not already) in a bit of olive oil til golden
- roast 1 head of garlic at 350 (I used my toaster oven) for 30 minutes
- combine the artichoke hearts and the roasted garlic cloves in a food processor with fresh parsley, salt and pepper
The other night N and I pulled out leftovers from the ropa vieja I made awhile back. Still smashingly delicious. Also cheers for homemade spritzer: fizzy water with unsweetened cranberry juice.
I did not participate in Superbowl Sunday whatsoever but I still really wanted junk food hahaha. I made some deviled eggs (ate half at this particular sitting), bought some dips that were on sale and had them with wheat thins, and had a side salad for “nutrition” hah.
Adulthood is not at all what it’s cracked up to be but there is something magical about the revelation that you can eat deviled eggs absolutely whenever you want. In fact they are really cheap and easy.
No this was not a Christmas meal, despite what the tree would tell you. My silly boyf kept the decorated tree up until President’s Day weekend hahahaha.
The meal above, Smitten Kitchen’s perfect chicken noodle soup, was enjoyed on a day that N was getting sick, and I was nervous I’d catch it too if I didn’t fortify my immune system. That soup was just the ticket and I avoided it, whew. Note that I didn’t cook the homemade stock… I used chicken flavored Better than Bouillon and heated up with a bay leaf, then poached the chicken in it.
This beautiful recipe also came from Smitten Kitchen: cauliflower with golden raisins, almonds, parsley, capers, and toasted bread crumbs. YES PLEASE.
Another recipe that is Worth Your Time: this artichoke potato gratin. *Swoon!* It contains no shortage of heavy cream… I’m not totally sure how it ended up in Eating Well! But I’m glad it did haha.
The dessert department this month included a birthday cake I made for my friend Shaylen. I’ve made I Want Chocolate Cake Cake before, and if it ain’t broke…
Another Smitten Kitchen win… perfect cake, perfect frosting, and so quick and easy to make!