In an ideal world I’d keep a record of what we eat every week, so as to cut down on the repetitions of certain dishes and inspire creativity. With that said, this might be the only time I actually do it, but it was a great week in food…
Balsamic-Braised Tofu with Button Mushrooms served on a bed of Middle Eastern Couscous and a side of Steamed Broccoli.
This is an old favorite we haven’t had in a really, really long time as it was originally for chicken. But, if there is one thing I’ve learned about tofu, it’s that it is a great stand-in for chicken. So we gave it a go, both of us standing over our respective pans murmuring how much we missed this dish. (His pan had chicken, mine tofu.) We both loved it, and despite the fact that it’s a four-pan meal it might make it into regular rotation.
Composed Dinner Salad of Lettuce, Nicola Potatoes, Heirloom Tomatoes, French Green Beans and Kalamata Olives with Balsamic Vinaigrette. Accompanied by Fresh-Baked Whole Wheat Focaccia Bread.
On a Monday night in the summer, you don’t want to cook and you don’t want to clean. Hence the salad. It takes one pan to cook the potatoes and green beans and you don’t have to worry about them getting cold – they are supposed to be cold. He, of course, went a step further and added sardines to his salad instead of the expected tuna. The whole thing is really jazzed up by the addition of a great, warm bread. Focaccia is a new obsession; I got a cookbook with nothing but focaccia recipes and intend to work my way through it.
Spaghetti with Basil Pesto.
Simple, but the pesto was freshly made. It is another one of my new obsessions, with it’s own cookbook to work through, and I am still figuring out the best amount of oil to use.
Italian-Marinated Tofu Sandwiches, served with Pesto, Roasted Red Pepper and Lettuce on a Whole-Wheat Bun. Served with Sweet-Potato Fries.
He is nearly to the dark side now. My vegan plans are finally coming to fruition. See, I make this Italian-Marinated Tofu dish that he actually likes so much he requests and this week he said, “I bet that would be great on sandwiches. And we do have those hamburger buns we have to use up.” So we tried it, and you know what? It’s absolutely kick-ass on sandwiches. That’s another victory the vegan. Wuu-ah-haha!
Yellow Dal with Roma Tomatoes, Jalapeno Peppers and Cilantro on Jasmine Rice with a side of Curry Carrots.
Speaking of using things up, we had exactly a cup of yellow split peas sitting in our cupboard. We made dal the way I like it, with heaping amounts of fresh tomato thrown in at the last minute. He cooked up some chicken to go with it and, after hearing that our friend’s mother puts Garam Masala on everything, gave that a go. He said it was wonderful.
Well, tonight we go out. Likely, dinner will be black-bean burritos bigger than our heads.