cassidyrose: (garden goodies)
I am still keeping track of all our dinners, I just have failed to post publicly. I am going to try to catch up. Here's the past couple of weeks:

09/11/10: Bow-tie pasta with red sauce, green salad, and garlic-Parmesan bread
09/10/10: Burritos with black beans, bell peppers, and onions and tomato rice
09/09/10: Summer squash and tomato risotto with fresh basil and green salad
09/08/10: Leftover Lentil Minestrone and roasted potatoes, onions, and garlic with thyme, green salad
09/07/10: Lentil Minestrone, roasted Brussels sprouts, and garlic-Parmesan bread
09/06/10: Fresh tomato-basil soup, corn on the cob, roasted cauliflower, green salad, and sourdough bread
09/05/10: Potato-Leek-and veggie bacon casserole and kale chips
09/04/10: Dinner out
09/03/10: Tomato-Cheddar soup, garlic Parmesan toasts, and Brussels sprouts
09/02/10: Leftovers (school meeting)
09/01/10: Southwestern stew with corn tortillas, roasted cauliflower, and kale chips. Stew was a new to me recipe from 1,000 Vegetarian Recipes. We all liked it a lot.
08/31/10: Corn on the cob, fresh tomatoes and basil with olive oil and vinegar on toast, veggie buffalo wings, green salad
08/30/10: Pasta country style (leeks, zucchini, celery, carrots, and onions with swiss and Parmesan cheese) and green salad
cassidyrose: (garden goodies)
I made basil-hazelnut pesto tonight and it was great. I did it totally on the fly and it is a keeper. I threw ~two cups fresh basil leaves, four cloves of garlic, ~1/2 cup grated Parmesan cheese, ~1/2 cup sun dried tomatoes that had been soaking in hot water for a while, and ~1/2 cup roasted hazelnuts in the food processor and blended it while I streamed in some olive oil. I tossed it with cooked pasta, some pasta cooking water, some more sun dried tomatoes and more cheese and it was so, so good. S. scarfed it up as well.
cassidyrose: (garden goodies)
4/25/10: Dinner out
4/24/10: late lunch/early dinner out after rehearsal
04/23/10: Snobby Joe's (lentil-based Sloppy Joe's), baked potato wedges, green salad. The Snobby Joe's were made from a recipe in Veganomicon and were awesome. Really good--it's a keeper
04/22/10: dinner out after shopping trip
04/21/10: skillet mole pie and corn on the cob. The mole pie was kind of an epic fail. We just really didn't like it. It was from a recipe in Veganomicon.
04/20/10: Couscous-lentil soup, roasted Brussels sprouts with lemon pepper, savory scallion biscuits.
04/19/10: Linguine with carrots, leeks, and mushrooms and green salad
cassidyrose: (garden goodies)
Just more catching up...

04/18/10: Bean burgers on sprouted wheat buns and corn on the cob. I used this recipe, more or less, for the burgers. Left out the olives and peppers and used egg replacer instead of egg. Also only used black beans and chickpeas. They were quite good
04/17/10: Out at parties
04/16/10: Dinner out after cleaning the preschool
04/15/10: Steamed artichokes, potato-onion-veggie-bacon-cheese casserole, green salad
04/14/10: leftovers and freezer food--school meeting
04/13/10: Cheese ravioli with mushroom tomato sauce and garlic bread
04/12/10: Gumbo over white rice, sourdough bread, roasted cauliflower with lemon pepper. Gumbo made with this recipe and I love it. I use chard instead of spinach and it is great.
cassidyrose: (garden goodies)
Our meals last week
04/11/10: Black Bean and Vegetable Soup from Veganomicon and baked potato wedges. I left out the peppers and celery in the soup (we were out) and omitted the cumin because I wanted a non-cumin black bean soup. It turned out beautifully and I finally have a black bean soup recipe I really like. Yay!
04/10/10: Leftovers
04/09/10: Lentil Minestrone from Deborah Madison's "Vegetarian Cooking for Everyone", roasted Brussels sprouts and cauliflower, and garlic bread. This is one of my all-time favorite lentil soups. So good. S. approved as well.
04/08/10: Spicy baked macaroni and green salad
04/07/10: Red potato-leek-veggie bacon-cheese casserole and roasted Brussels sprouts and cauliflower and green salad
04/06/10: Minestrone soup and roasted Brussels sprouts and cauliflower with lemon pepper and bread
04/05/10: Minestrone soup and bread

I have been on a cauliflower and Brussels sprouts kick which is why you see them here so often. Soon it will be green bean season and summer squash season so they will appear more often as a vegetable side dish. Our main dishes typically contain a fair number of vegetables so our vegetable sides are kind of icing on the cake, so to speak. S. is on cucumber and carrot kick so he eats a lot of those raw. It's the current fad.
cassidyrose: (garden goodies)
04/04/10: Potato Leek soup, roasted Brussels sprouts and cauliflower with lemon pepper, rye soda bread
04/03/10: Leftovers (I was out and we'd had our family get together for Easter that day)
04/02/10: Pasta with marinara sauce
04/01/10: Leftovers
03/31/10: Gumbo served over white rice, sourdough toast, green salad
03/30/10: Veggie burgers, potato wedges, and roasted Brussels sprouts with lemon pepper
03/29/10: Provecnale red lentil soup, red quinoa, corn, and basil salad, green salad

S. and I also made egg-shaped sugar cookies with sprinkles for Easter. He placed the sprinkles individually on the cookies. It took a while.
cassidyrose: (garden goodies)
Catching up...

02/14/10: Ordered pizza
02/13/10: Cheese ravioli and green salad
02/12/10: Split Pea Soup
02/11/10: school meeting--leftovers
02/10/10: Pasta e Fagilio (new to me recipe from Vegetarian Epicure 2--I added chard) garlic-Parm bread
02/09/10: Yellow Split Pea Soup with Spiced Yogurt (from Annie Somerville's Fields of Greens , roasted Brussels sprouts with lemon pepper, and garlic-Parm bread
02/08/10: Noodles and Beef Seitan (I added bean sprouts to the recipe) and Sichuan Green Beans (from Tassajara Dinner and Desserts)
02/07/10:Navy Bean and Celery Root Soup and roasted Brussels sprouts with lemon pepper
02/06/10: Navy Bean and Celery Root Soup with multigrain muffins (from "Moosewood Cooks at Home" and green salad
02/05/10: Red potato-leek-veggie bacon and cheese casserole
cassidyrose: (garden goodies)
03/28/10: Blueberry pancakes, veggie bacon, mushroom-onion-Parmesan polenta, and orange slices.
03/27/10: Leftovers.
03/26/10: Leek and Bean Cassalouet (used cannelinni beans instead of navy beans and omitted the peas) with biscuits (from Veganomicon, green salad with granny smith apples
03/25/10: Lentil soup (based on Greek Lentil Soup in New American Wholefoods Cuisine), Garlic-Potato Wedges, steamed artichoke hearts with garlic-thyme-lemon "butter" (Earth Balance), and green salad
03/24/10: Frozen pizza (I was sickity sick and didn't want to cook.)
03/23/10: Fresh tomato soup with basil (made with frozen garden tomatoes), vegan andouille sausage, roasted cauliflower with lemon pepper, and green salad.
03/22/10: Peppery-Potato soup (leeks, potato, and fennel), veggie burgers with grilled onions and mushrooms. Burgers were made with a variation on this recipe and were quite good. I only used garbanzo and black beans; omitted the olives, red bell pepper, and jalapeno; and used vegan egg replacer and some wheat gluten to replace the moisture and binding properties of the egg.

S. and I also made "Frosty Fruit Squares" from his "Cookie Store Cat" book we got at the library which were good if awfully rich.
cassidyrose: (garden goodies)
Playing catch-up here, working backwards...

03/21/10: Penne with mushrooms, leeks, and carrots in a champagne sauce (based off recipe in Fields of Greens, roasted cauliflower with lemon pepper, and green salad with radicchio and walnuts.
03/20/10: Potato-chard-cheese enchiladas, refried beans, and tomato rice. Did the beans from scratch and they turned out better then I've done before. Rice was so-so...not seasoned well enough.
03/19/10: Dinner out
03/18/10: Chickpeas in vegetable sauce and couscous, roasted cauliflower with lemon pepper, and multigrain bread.
03/17/10: Navy bean and celery root soup, multigrain muffins, and green salad
03/16/10: Skillet potatoes, bell peppers, and onions, topped with cheddar cheese and scallions
03/15/10: Radiatore (or "rib cage noodles" as S. calls them) with mushroom-tomato sauce, roasted Brussels sprouts, garlic Parmesan bread, and green salad
03/14/10: Macaroni and cheese casserole, roasted Brussels spouts and cauliflower with lemon pepper, green salad

This week as a bit heavy on the pasta, but it was just that kind of week. Really grooving on the roasted cauliflower and Brussels sprouts, so we are having that a lot. We've been getting some radicchio di castelfranco each week and it has been wonderful in our salads. I made two pans of enchiladas this time out, so we have plenty in the freezer. Yay!
cassidyrose: (garden goodies)
Despite my lack of focus (and time!) to post about it, we are still eating and I am still cooking most nights. We've been having lots of soup because it is soup weather and it is something I can put together and leave on the stove--essential these days. Here is some of what we've been eating:
  • 02/01/10
  • : Black-eyed pea gumbo over brown rice with a side of potato-onion hash with thyme
  • 02/02/10
  • Bean, Corn and Barley soup from Deborah Madison's "The Savory Way" with a side of Brussels sprouts roasted with olive oil, salt, and lemon pepper. I had never made the soup before and it is a keeper. Really good. The Brussels sprouts were perfection. I am in love with them prepared like this. The lemon pepper makes them divine.
  • 02/03/10:
  • Wheat spirals with Earth Balance (our fake butter), Parmesan cheese, and lemon pepper; veggie buffalo wings; and another round of the roasted Brussels sprouts with lemon pepper.
  • 02/04/10:
  • Hearty Lentil Soup from Deborah Madison's "Vegetarian Cooking for Everyone" with garlic-Parmesan bread. I had never made this particular lentil soup before and it is also a keeper...quite tasty.
Other recent meals weeks are:
  • Navy bean and celery root soup with a side of roasted potatoes and onion with garlic and thyme
  • Red bean and rice soup with garlic-Parmesan bread and roasted Brussels Sprouts with lemon pepper.
  • Quinoa vegetable soup (made with red lentils and yellow split peas) and Italian-style seitan sausage
  • Tomato-cheddar soup with garlic-Parmesan toasts and green salad
  • Fettuccine with carrots, mushrooms, and leeks, seasoned with fresh thyme. This is based on a recipe from Annie Sommerville's "Field of Greens" and it is one of my favorite pasta dishes. I made it better on accident because we were out of the white wine the recipe called for so I used some old, flat, Champagne that was in the fridge and it turned out to improve the dish. Who knew? Made it twice this way now. The carrots in this dish (my addition) turn out so tasty.
  • Split pea soup
cassidyrose: (garden goodies)
I got super behind. We've been busy so I haven't been cooking quite as much, plus I have hid the end of pregnancy wall of doom.


11/16/09: Chunky chickpea soup and roasted potatoes and onions with garlic.

11/17/09: Minestrone soup with garlic bread. Green salad

11/18/09: Cheese ravioli with marinara sauce, garlic bread, green salad.

11/20/09: Leftover macaroni and cheese casserole from school potluck and/or leftover soup.

11/21/09: Out late at shows--leftovers at home later

11/22/09: Leftovers (I think)

11/23/09: Chickpeas with couscous and vegetable sauce and roasted potatoes and onions with garlic and thyme.

11/24/09: Bean, cheese, and rice burritos with corn. Used my homemade pickled jalapenos on the adult dishes. Yum!

11/25/09: Pasta with marinara sauce with tofurky sausage and green salad.

11/26/09: Thanksgiving: Cranberry bean soup, fuyu persimmons with gorgonzola cheese and walnuts, green salad (my mom brought it), green beans satsivi (cold green beans with a walnut-cilantro sauce), macaroni and cheese casserole, mashed potatoes, roasted butternut squash with garlic and parsley, swiss chard strude, stuffing/Dressing sans bird (mom brought), cranberry sauce (the real deal, not the stuff from a can), pumpkin pie (mom brought), cranberry-apple-persimmon crisp

11/27/09: Thanksgiving leftovers.

11/28/09: More leftovers

11/29/09: Leftovers.

11/30/09: Homemade Italian-style seitan sausages, green beans with garlic and rice wine vinegar, roasted potatoes and onions with garlic and thyme, persimmons with gorgonzola cheese and walnuts.

11/31/09: Penne with mushrooms, leeks, and carrots, green sala, and persimmons with gorgonzola cheese and walnuts.

12/01/09: Potato-leek soup (thawed from freezer stash), veggie buffalo wings, green salad, and persimmons with gorgonzola cheese and walnuts. (S. doesn't care for the soup and the wings are too spicy for him so he had leftover pasta, steamed broccoli, and kiwi fruit).

12/02/09: Spicy baked rigatoni (pasta with spinach, mushrooms, tomatoes, and cheese), green salad, and satsuma mandarins.

cassidyrose: (glasses/high contrast)
Just us and my parents tomorrow here at our house. I am headed to bed soon now that I have completed a good chunk of the cooking prep for tomorrow's feast. Here is our menu:
  • Cranberry bean soup with basil pistou
  • Fuyu persimmons with gorgonzola cheese and walnuts
  • Green salad (my mom is bringing)
  • Green beans satsivi (cold green beans with a walnut-cilantro sauce)
  • Macaroni and cheese casserole
  • Mashed potatoes
  • Roasted butternut squash with garlic and parsley
  • Swiss chard strudel
  • Stuffing/Dressing sans bird (mom is bringing)
  • Cranberry sauce (the real deal, not the stuff from a can)
  • Pumpkin pie (mom is bringing)
  • Cranberry-apple-persimmon crisp
  • .

I plan to get two meals out of all this tomorrow with significant leftovers for Friday. It's a whole lot of cooking...need to make it worth it!

Happy Thanksgiving to all who celebrate it.
cassidyrose: (garden goodies)
Been a busy couple of weeks and S. has been sick all week and I am sick now so meals have been a bit spottier than usual. Anyhow, here's what we've been eating:

11/02/09: Chickpea-Vegetable Soup, green salad with pears and walnuts, garlic bread. Soup was my own creation and was even better the next day. It had chickpeas, tomatoes, onions, carrots, celery, and garlic.

11/03/09: Leftovers.

11/04/09: [ profile] ptor's birthday so we went out for Chinese food. S. and I made Peter a chocolate cake. Good stuff.

11/05/9: Potato, cheese, and veggie bacon casserole and green salad.

11/06/09: Red bean and rice soup from The Savory Way. One of our favorites. Served with green salads with pears and walnuts, pomegranate, and bread.

11/07/09: Leftovers.

11/08/09: Leftovers.

11/09/09: Quinoa Vegetable Soup from Great Vegetarian Cooking Under Pressure and skillet cornbread. I had never made that soup before and we were quite happy with it. I used yellow split peas and red lentils in it, along with mushrooms, carrots, celery, and onions. Good stuff. The cornbread was made using the farm's fresh corn flour we got at the harvest festival so it has a lovely blue/red color.

11/10/09: Spicy Baked Macaroni. Another favorite of ours. I used fresh baby spinach instead of the frozen called for in the recipe.

11/11/09: School meeting night. S. and [ profile] ptor had leftovers and some frozen quiche and I had some potatoes, onions, cheese, and fake bacon much later that evening.

11/12/09: Wine Glazed Vegetables with Lentils from Vegetarian Cooking for Everyone. I tried the variation that calls for putting the lentils and vegetables in a casserole dish, topping with puff pastry, and baking, only I had no puff pastry so I made a pot pie crust from Veganomicon and it worked OK but I can see where a lighter crust would have been better. It also required too long to bake so the lentils lost more of their liquid than I would have like. Still very good though. Served with fuyu persimmons topped with gorgonzola cheese and walnuts and pomegranate.

11/13/09: Ordered pizza. Everyone's sick.

11/14/09: Mac and cheese casserole and random leftovers. Everyone's still sick.

This week I also made a double batch of black bean burgers from Veganomicon and now have fourteen burgers in the freezer. Next up is a double batch of seitan sausage and some soups to freeze. Oh, and I need to make more bread and vegetable broth.
cassidyrose: (garden goodies)
More meal catch-up:

10/25/09: Couscous-Lentil Stew with Parmesan-Garlic toasts (made with homemade multigrain bread), green salad with walnuts and pears.

10/26/09: Pan-fried potatoes and onions with rosemary, Italian-style seitan sausages (homemade), and green salad with walnuts and pears.

10/27/09: Black bean soup, corn scones, and green salad. Soup and scone recipes from Moosewood Cooks at Home. S. is a huge fan of the scones.

10/28/09 and 10/29/09: out of house both nights so takeout and leftovers served as dinner.

10/30/09: Peppery Potato-Fennel Soup, Swiss Chard Strudel, and green salad with walnuts and pears. First time making the Swiss Chard Strudel and it was amazing. So incredibly good. Definitely a keeper. The soup is my favorite potato soup. Soup recipe from 1,000 Vegetarian Recipes and the strudel recipe is from The New Basics Cookbook.

10/31/09: Spaghetti with mushroom-tomato sauce and leftover Swiss Chard Strudel.

11/01/09: Leftovers.

S. and I also made peanut butter cut-out cookies last week for a Halloween treat.
cassidyrose: (garden goodies)
Just catching up...I also will post the recipes that have been requested later tonight or tomorrow.

Dinners last week and this week:

10/15/09: Two bean chili, skillet corn bread, and green salads with pears and walnuts.

10/18/09: Herbed Rice Pilaf with Lemon (from Moosewood Cooks at Home), roasted butternut squash, and green beans with garlic and rice wine vinegar.

10/19/09: Potato-Leek Soup (from The New Vegetarian Epicure), Parmesan-garlic toasts made with multi-grain bread, and green salads with pears and walnuts.

10/20/09: Spicy Baked Rigatoni and Cheese adapted from this recipe. I had no mushrooms and used a large bag of baby spinach rather than frozen spinach. I also used rigatoni instead of macaroni.

10/21/09 or 10/22/09 (one of these nights was leftovers and I cannot remember which one): Cheese ravioli with tomato-mushroom sauce, green salad, and garlic bread.

10/23/09: Stir fry with rice noodles and white rice. Veggies in stir fry were: bok choy, bean sprouts, baby corn, onions, scallions, napa cabbage, green beans, and red bell pepper.

S. and I made honey-wheat-oat-flax bread last week and this week we made peanut butter cookies. I also made vegetable stock because I was out.
cassidyrose: (garden goodies)
Just catching up...

Dinners late last week and early this week:

10/01/09: Cheese ravioli with homemade mushroom tomato sauce (with our garden tomatoes). Garlic bread and green salad.

10/02/09: Yellow potato, onion, veggie bacon, and cheese casserole served with green salad.

10/04/09: Blueberry pancakes. It was just that kind of night.

10/05/09: Chunky chickpea soup served with multigrain bread (homemade) and green salad. Soup recipe from Essential Vegetarian Cookbook.

10/06/09: Fresh tomato and basil soup (made with garden tomatoes and garden basil) with garlic Parmesan toast (made with the aforementioned multigrain bread), roasted butternut squash (OMG so good), and green salad. Soup recipe from 1,000 Vegetarian Recipes.

10/07/09: Black-eyed pea gumbo served over steamed brown rice with a side of green beans cooked in garlic and rice wine vinegar. Gumbo recipe from Great Vegetarian Cooking Under Pressure. This gumbo is a family favorite.

S. and I made multigrain bread last week and blueberry corn muffins this week.

The fresh tomato soup was outstanding. Quite happy with it. It's a keeper.
cassidyrose: (garden goodies)
As a testament to all the baking S. and I have been doing I will note that this week I ran out of whole wheat flour, sugar, and molasses. I am very close to running out of all purpose flour, cornmeal, and whole wheat pastry flour as well and we ran out of honey last week. We are seriously churning through the baking supplies. The farm's harvest festival is this weekend and I plan to get good freshly milled wheat and corn flour there, so yay for good timing.

I also managed to miraculously run out of both dried kidney beans and dried chickpeas. Really need to get some shopping done.
cassidyrose: (garden goodies)
Dinners so far this week:

09/27/09: Split pea soup, roasted butternut squash with garlic, green salad, and garlic-Parmesan bread. Great meal. Split pea soup is one the easiest soups to make and for that I do love it. I base my recipe in Nikki and David Goldbeck's American Wholefoods Cuisine and it always turns out great--eight cups water, two cups split peas (I usually use half yellow and half green), four-six carrots, four-six stalks of celery, two onions, a few potatoes, one bay leaf, salt, and pepper. It all goes into a pot together and simmers for an hour and a half or so, then I mash it up with a potato masher. But, really? So damned easy...easiest soup we make. Nothing to sauté, nothing to add part way through, nothing to put into a food processor, no roasting of spices or making of sauces--just dump it in the pot and wait. The squash was more time-consuming prep-wise as I hate peeling winter squashes and then I had to chop it all up into 1-2 inch cubes. But the results? Veggie candy, so I cannot complain.

09/28/09: Cannellini bean and rice soup. Based off a recipe from Deborah Madison's The Savory Way which calls for red kidney beans but I had none. Quite good this way. Served it with green salad and garlic bread. Good stuff.

09/29/09: Corn tortilla black bean quesadillas served with garlic-cumin rice and corn. Simple and good.

Today S. and I made two loaves of banana bread for the freezer and a double batch of refrigerator pickles.

We need to do multigrain bread this week as well as more sausages and bean burgers for the freezer. We need to get more food stored for those crazy initial months of post-partum upheaval.

more meals

Sep. 21st, 2009 11:06 pm
cassidyrose: (garden goodies)
Dinner 09/17/09: Macaroni and cheese casserole.

Dinner 09/18/09: Leftover mac and cheese casserole with leftover bean and vegetable soup with the chard added that I forgot a couple of days before.

Saturday and Sunday were random leftover nights.

Dinner 09/21/09: Chickpeas with garlic, tomatoes, and green chilies served over brown rice alongside stuffed summer sqauash. The chickpeas made from a recipe from Madhur Jaffrey's World-of-the-East Vegetarian Cooking and it was good. Could have been better. I used canned tomato sauce because we had a partial container needing to be used in the fridge and I didn't budget the time to make my own sauce. Also, I had no fresh green chiles so [ profile] ptor and I added some pickled jalapeños to our servings. It think next time I will probably just stew the chickpeas in fresh tomatoes and I think it will be better--also, I will use fresh chiles, but cook a separate portion for S. The stuffed squash were made of win. So, so good. I just boiled a few squash whole for five minutes, cut them in half, and scooped their innards. Then I sauteed some chopped mushrooms, onions, and the chopped squash innards in some olive oil until I deemed it cooked. I then added a half cup of seasoned bread crumbs and a bit of Parmesan cheese and cooked a bit more. I then put the stuffing into the squash halves and baked them until the squash were tender and the stuffing crispy on the top. Really tasty.

In other cooking news...

A few of days ago I was craving something sweet so I made an oatmeal coffee cake from Deborah Madison's Vegetarian Cooking for Everyone. Quite good but I really only ended up wanting one piece. [ profile] ptor has been working on it since.

S. and I are going to make banana bread tomorrow or the next day as well as some sort of savory bread.

We also need to relieve our plants of more tomatoes so another processing session is in my future.
cassidyrose: (garden goodies)
So I was at the Berkeley Bowl today and I impulse purchased fresh cranberry beans. I then realized I am gone every night this week until Sunday (except tonight) so I need to figure out a plan for them very shortly. I've never cooked with them before nor eaten them. Anyone have any favorite cranberry bean recipes they must share with me?


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