How we spend our weekends

I would say that at least 6 hours out of every weekend we spend cooking. Not only do we like to prep things for the week ahead, but we like to cook a big meal as well, usually on Saturday. This weekend was no different.

Hank was working on some freelance librarian mind melding, so I spent Saturday in the kitchen, wearing my new fancy pants apron that I got for Christmas (I took a break to clean our yoga mats, which might be the most rewarding thing that I have done in a few days). My hours spent in the kitchen produced a loaf of homemade bread, vegan tofu spread for pizza, and all of the fixins for the curry that we were making that night.

We had soaked some chickpeas overnight (I’m not sure if I have said this before, but if you have only ever eaten chickpeas out of the can then you are really missing out. Dried chickpeas are super easy, don’t have that slimy film that comes in the canned version, and taste possibly…300% better.), so I boiled them until they were soft. I also made homemade curry paste. This was a first, and we may never buy it out of a can again. Jamie Oliver has a bunch of recipes in his ‘Food Revolution’ cookbook. I made the Jalfrezi. I could have ate it by the spoonful. Make it, guys. Make it! Then there was lots of chopping since it was veggie curry we were making, and I made some brown rice. It was possibly the best curry that we have made, and we make a lot of curry. I only have one picture to show for all of this, and it is hard to tell, but it is at least a gallon of curry.

bubblin' away

Today is Sunday, and I am happy to announce that we are having pizza twice today, and I don’t mean that we are having pizza and then we are having leftover pizza. I mean that we went out to get pizza for lunch (Jess and Kara, we may have driven 4 hours round trip to get this pizza), and are now making homemade pizza for dinner. I’d call this day a win!


I’m lazy.

So you are going to get one post covering a lot of stuff.

Last weekend was another big cooking weekend for us. After going out to celebrate my mother in law’s birthday on Saturday night, we stayed in on Sunday and grilled a chicken we had bought a few weeks ago (and put in the freezer). While I napped, Hank worked his magic and seasoned the chicken with some of our most used spices: cumin, coriander, etc.

Our late harvest CSA provided us with a bunch of turnips last fall that we cooked, mashed and froze. So, we got those out to thaw and had great side for our chicken.

We also made a batch of cornbread, because we like keeping it in the freezer for meals that just seem like they need cornbread. We usually put fresh jalapenos in it, but we had a bit of a fail on that, so we added the rest of a jar of pickled jalapenos and some of this crazy hot homemade pickled peppers stuff that we got from a Mexican restaurant. It was good, but definitely not as good as with the fresh peppers.

At some point (I think both last week and the week before that) we made this amazing tofu with bok choy and peanut sauce from Mark Bittman’s ‘Kitchen Express’. Yes, we made it two weeks in a row because it was just that good.

In fact, I’m craving it right now.

Oh, this is what happens when we run out of greek yogurt:

We put cream cheese on top of our lentils. Good? Not good? Hard to say really. It happened though.

We made the egg boats that I promised for two weeks. They ended up taking a lot longer to cook than it said it would, but we may also have made them twice as big as we were supposed to. Either way, they were really yummy and really easy.

Our most recent success (that I have pictures of) was the Chickpea, Potato and Spinach Jalfrezi that we made a few nights ago. We did some prep for it the night before and then it went together really easy. We did encounter a bit of a sand problem in our spinach. Eh…sometimes this happens. We got it as clean as we could.

You will notice that the greek yogurt has made its triumphant return!

Menu: March 19-25

Monday– Baked egg boats (Found on pinterest. We were going to make these last Friday but decided we had too many leftovers. Luckily, the ingredients could be saved for later.)

TuesdayPad Thai (our recipe)

WednesdayChickpea, Potato and Spinach Jalfrezi with Cilantro Chutney (Serious Eats)

ThursdayBroccoli Rabe, Pear and Fontina Sandwiches (Serious Eats)

FridayGoat cheese and Mushroom Tart with Potato Crust (‘How to Cook Everything Vegetarian)

Saturday– Spaghetti and Meatballs (TQVP (that’s my mom) original)

Sunday– Hank is running a half marathon and then we will probably be heading to his parent’s house for a carb refill for him.