Oven-roasted Ratatouille

August 31, 2019 at 10:22 pm (B plus (3.5 stars, like a lot), Cook's Illustrated, Italian, Summer recipes, To test on plan, Vegetable dishes, Yearly menu plan)

Before I got pregnant with Alma I hated eggplant. So I never tried making ratatouille. But since my pregnancy I’ve learned to like eggplant. And I got eggplant, zucchini, tomatoes, and bell peppers from my CSA this week. It was time to try making ratatouille.

I chose the “Walkaway Ratatouille” recipe from Cook’s Illustrated to try. Read the rest of this entry »

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Protein-powder free chocolate vegan protein smoothie

August 19, 2019 at 9:26 pm (breakfast, C (2 stars, okay, edible)) ()

I am on the hunt for new smoothie recipes that everyone in my family likes. Ideally I am looking for a recipe that is filling, healthy, and easy to make. I found this chocolate shake recipe on the minimalist baker website, and decided to make it for breakfast this morning since Derek is out of town. He’s usually not into the chocolate smoothies, but Alma likes them. The author says the smoothie (she calls it a shake) is creamy, chocolaty, filling, and delicious. Sounded good! I followed the recipe carefully except I added a bit too much peanut butter and used 4 very small dates. I used 1.5 cups of almond milk and a bit more than 1.5 Tbsp. of cocoa powder.

The report. First of all, although it has no protein-powder in it it tasted to me like it did! The smoothie was powdery and dull tasting. (Maybe it would have been less powdery if I had a better blender? I have a good blender but it’s no Vitamix.) The taste wasn’t awful but it wasn’t great. Alma tasted it and agreed it needed something. She suggested lemon juice. I thought yogurt. We both seemed to think it needed some acid. We ended up adding some orange juice, which definitely helped. Then we added a big pinch of salt and a big spoonful of vanilla. Better, but it was still too one-note for me. And I didn’t like that there was no fruit or vegetables in it other than banana.

We ended up eating it as a smoothie bowl with raspberries and granola. That worked pretty well. The raspberries added some more sourness, which it needed, and the granola and raspberries both added some texture, which helped distract from the powdery texture. In the end it was fine, but I’m not sure I’d make it again.

The recipe says it serves 1.  What? Alma and I both had seconds and we still had a ton leftover. I think the author says it serves 1 so that she could claim it has 23g of protein in it. Sneaky devil. I would say it serves 3, at least if you add OJ and eat it with raspberries and some granola on top, like we did.

I’m curious what made it powdery. I’m guessing it’s the oats and/or the cocoa powder. I’m curious to try a smoothie with hemp seeds and chia seeds and no oats or cocoa powder, and see if it ends up powdery.

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Zucchini scallion chickpea-flour pancakes (with dal)

August 18, 2019 at 10:31 pm (Alma's faves, B plus (3.5 stars, like a lot), breakfast, Derek's faves, Monthly menu plan: dinner, Peter Berley, Summer recipes, Website / blog)

Below I give my current version of Dreena Burton’s zucchini scallion chickpea-flour pancakes, as well as some notes on Peter Berley’s curried chickpea pancakes with scallions and cilantro. Read the rest of this entry »

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Best Green Smoothie for Beginners

August 11, 2019 at 10:19 pm (breakfast, C (2 stars, okay, edible), Website / blog) ()

I make smoothies pretty often, but almost never green smoothies. The few times I’ve tried to improvise one Alma wouldn’t drink it. So I went looking for a kid-friendly green smoothie recipe. I found this Beginner’s Luck Green Smoothie recipe on the simplegreensmoothies.com website. It claims it tastes like a “tropical treat”. I happened to have all the ingredients, and Alma likes mango a lot, so I gave it a try.

I thought it was fine. I tasted a lot of pineapple. It wasn’t a very complex flavor, but it was pleasant enough. Alma drank a little of it, but wasn’t too into it. Derek said it was fine but not exciting. He thought it needed peanut butter, but I didn’t think that would really go with the pineapple. I then tried to jazz it up by adding some roasted sunflower seeds that I had lying around. That made it just taste like roasted sunflowers seeds.

The hunt continues.

 

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Instant Pot Mushroom Risotto

August 4, 2019 at 9:14 pm (Alma's faves, B plus (3.5 stars, like a lot), Fall recipes, Grains, Instant Pot, Italian, Jill Nussinow, Monthly menu plan: dinner, Spring recipes, Winter recipes) ()

Making risotto on the stovetop is a pain, but in the instant pot it’s truly hands off. I’ve been making risotto much more often since I got my Instant Pot. This recipe is our favorite so far. I like to serve this risotto for dinner with lemon juice, parmesan, lots of basil, and green beans. I eat the green beans mixed into my risotto. I like the textural contrast they provide, as well as the pop of color. They also balance out the meal by providing a little more fiber, protein, and vitamins. I think it makes about 6 servings. Read the rest of this entry »

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