So, how did I do in February?
Started off with a sweet treat – Graham Cracker S’mores Cookies. Yummy chocolate chip cookies on graham crackers with s’mores inside and on top. These were so yummy with a crispy crust and chewy cookie on top. I made them again for a bake sale at Miss F’s school and they were sold out! The masses have spoken!
Next up was savory – Pinto & Rice Burgers (photo is pre-cooking with my cilantro-laden burgers on the bottom). I really loved this dinner, more than I thought I would, actually. Great starting point for a vegan/vegetarian meal. I’ll add spices and build off this recipe as a base next time. Great start.
Next was a delicious Perfect Pot of Lentils. So easy and gave me lentils to eat all week. Should be a weekly vegetarian staple. To go with the lentils (and meaty chili that D made), I made Cheesy Jalapeño-Sour Cream Corn Muffins. Good spice, but dry and crumbly. No great shakes (especially if you can have this cornbread).
I made the girls Challah French Toast as another breakfast-for-dinner option and they really liked it. The French toast had just enough orange zest and sweetness and it was so yums. The Misses loved it!
I tried a recipe for Cuban Black Beans from Scratch, but had to really modify it because I don’t have a pressure cooker. I ended up combining the recipe with one from the New York Times, so I soaked overnight and cooked stovetop. Pretty good for a no-meat black bean recipe.
Yum, Yum, Yum were these Portobello Fajitas. LOVED. I used three mushrooms and a package of pre-sliced rainbow peppers from Whole Foods. So easy, vegan, and really delicious. This will be made again for sure!
Another Mexican-inspired vegan dinner option – Zucchini and Bean Burritos. So veggie-ful (and vegan). I froze half and kept half out to eat. Loved the spice and flavor.
Next up was Mamma Mia Pasta (no link, Southern Living January 1995!) – a super-quick dinner based on pantry ingredients. I added leeks because I had them, but this was just a basic standby dinner. No great shakes.
I also made Fresh Brussels Sprouts Salad with Dijon Dressing that I had really high hopes for but just didn’t turn out the way I hoped. The sprouts didn’t really shine as I thought, and it was just okay.
This recipe for Heirloom Tomatoes with Blue Cheese Dressing really rocked our world. DELICIOUS. Not a healthy salad by any means, but so delicious with Roquefort cheese.
Searching for a vegan breakfast, I made Steel Cut Oats with Apples and Raisins. So good. I had a delicious and hearty breakfast for a week!
We had a dear friend over for dinner and D made Grilled Skirt Steak with Garlic and Herbs. The sauce was so good and I was told the steak was super good too. I can’t say for sure, but I want the sauce for all my veggies!
We had D’s brother over for dinner and I ended the meal with Banana Cream Pie which I liked. Not too sweet pudding, a thin layer of chocolate in the crust and lightly sweetened whipped cream AND chopped Banana Chocolate Milano Cookies on top. Good stuff.
14 new recipes tried. For the most part, they were good ones too! :0