This Week's Food: Or The Good, the bad, and the yucky!

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*I'm starting a new "Q & A" at the bottom of each page. Check it out and I'd love to hear from you!

I apologize for the delay, but school! Wow! I also totally overhauled out guest room by tossing/donation four bags of stuff! I rearranged the room's layout to be "classroom friendly"- like removing the tv! It's unofficially called my dorm, lol. 

But, the veggie life must go on! In the future I will do better at taking photos of my meals. Here are this week's highlights!

Dinner:

Lentil Curry & Rice- This was a total shot in the dark. I cooked a lbs of lentils I had on hand. In the mean time, I sweated down some shallots,  heated some Korma curry sauce too, I tossed in some steamed & drained mixed veggies, and mixed in the lentils. Served over rice, yum!!

I cooked this in SUCH a rush before class on Monday. I was cooking, trying to study, and get dressed all in the same 30 minutes! I worked myself into a big case I of anxiety!!

Fresh Marinara Spaghetti with Parmesan Cheese-

Oh MY! Yummy! Spaghetti is already one of my favorite comfort foods! This meal is simple, quick, and pantry friendly. Serves a lot too!

From "Pretty Darn Quick: PDQ Recipes"

28 oz can crushed can/ 2-14oz diced tomatoes, crushed tomatoes by hand

+ 1 small can of paste is using 14 oz cans)

1 tsp: onion powder, oregano, sugar, 

1/2 garlic powder 

1/4 tsp salt, black pepper to taste

Fresh grated Parmesan cheese

1lb pasta. Fettuccini is reccomended, but I used the spaghetti I have on hand.

*Optional: drained & crushed artichoke hearts; veggie burger crumbles

Set pasta water to boil and all sauce ingredients to sauce pot. Bring sauce to a gentle boil, lower heat and stir occasionally for 20 mins. 

If using artichokes or veggie crumbles, add during last 10 minutes. Top noodles with sauce sprinkle generously with cheese is desired. Great with fresh green romain salad or sliced cuke salad (peeled & seeded with finely cut red onion ring in Italian dressing. Feta cheese is yummy too.)

Breakfast:

Oatmeal- I've always loved oatmeal, so I'm trying out different ingredients. One morning I stirred some soft tofu into in eith much satisfaction. Looked weird, tasted great! Today I added some craisins, pecans, touch of butter, and scoop of brown sugar. Nummy!

Ideas:

Oats, water, ~1/4 cup silken tofu, maple syrup, small bit butter

Oats, milk, craisins, pecans, butter, brown sugar

Oats, milk, butter, brown sugar

Frozen Foods

Amy's Burrito- for lunch- I love these things! They are so flavorful and filling all without any dairy or much spice. I find they make a great "grab & go" meal or heavy snack.

Amy's Black Eye Pea & Rice Bown- great & filling after a day at the water park! So very tasty and "meaty" with the mushrooms. I didn't even mind the broccoli- I generally dislike "twice cooked" broccoli. :-/

Wild Salmon Cake- I love salmon! As long as it's wild caught & sustainable. They have salmon cakes and fillets salmon fillet. A little lemon juice and it was a tasty & delicious big protein hit!

Chick'n Piccata Cutlets- complete must re-buy! I went with the piccata suggest. With a but if butter, lemon juice, veggie stock, and capers I had a WONDERFUL meal! The directions are on the back of the bag.

There are four cutlets, so with a grain & fresh salad, you could have 4 lunch serving or 2 dinner servings. Even though it's a tofu product and it had a bit of unique cutting texture, the flavor & mouth feel were awesome!

*Not my plate, but you can see the cutlets.

GROUP QUESTION! :D

What is YOUR favorite frozen veggie meal or product? If you're more a fresh cook, what is your "must have" cookbook?