After a week like this…

I don’t want to talk about this week. I don’t want to talk about the stress. I don’t want to talk about the frustration. I don’t even want to talk about the exhaustion. I just want to talk about what I’m looking forward to next…

After a week like this, I could use a massage that’s half as good as the one that Tracker gets multiple times day.

After a week like this, I could use a good run to clear my mind. Fortunately, I’m running the WOW 5K to benefit Habitat for Humanity this Saturday. As an added benefit, the start line is just on the other side of my neighborhood, so it won’t cause me any extra stress. (Knock on wood.)

After a week like this, I could use some time to relax. I have been staring at the computer a little too much lately and I’ve realized it is no way to unwind. Instead, I would much rather get out for a walk with Tracker, bake some brownies or tackle my next DIY project. (Note: I made the mason jar soap dispenser shown in that post. Love it!)

After a week like this, I could use some time thinking about someone other than myself. I have been so focused on a few assignments that I’ve let most other things slide away — and it’s no good to spend this much time in your own head.

After a week like this, I could use some quality time with Dan — no books allowed. We were so lucky to have last Sunday together, but it seems as though we’ve been going in different directions this whole week. It’s helped to spend a while every night just telling each other about our days, but I want to have a few more non-school related conversations in the near future.

After a week like this, I could use an easy, delicious meal that requires little preparation. That’s where not-quite-fried rice comes in.

Not-Quite-Fried Rice

Lightly adapted from Living Oriental.

Ingredients:

• ~2 T olive oil
• 3 eggs
• 4 C cooked brown rice, cooled
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 1 C frozen corn
• ~1 T sesame oil
• Salt and pepper, to taste
• ~2 T ginger teriyaki sauce, optional*

* If omitted, use some fresh ginger.

Directions:

• In a large wok, heat oil over medium-high. Break the eggs into the wok and immediately stir them with a spatula to scramble. Add in rice and toss everything together.
• Add in the vegetables and sesame oil. Toss everything together and cook for five minutes, stirring occasionally. Remove from heat. Season with salt and pepper. Mix in teriyaki sauce.

If I had felt really ambitious, I would have made two separate dishes with tofu for me and chicken for Dan. But, I didn’t and we’re still alive… Then again, it’s not yet the end of the week.

Questions: How has your week been? What are you looking forward to this weekend?

Butternut Squash Pot Pie

Birthdays were extra special treats in my house growing up. I loved the new gifts, the slumber parties and — I’ll admit — the attention. Most of all, I loved getting to have chicken pot pie.

I’m serious. Chicken pot pie was basically my favorite thing in the world back then. As in, “Thanks for the birthday cookie cake, but can I have another serving of the chicken pot pie?”

Since going vegetarian, it’s one of the things that I’ve missed the most. Until now, thanks to this delicious vegetarian version of pot pie. Rather than chicken, butternut squash is the star of this show.

Ingredients:

— Crust

• 1 C whole-wheat flour
• 1 C all-purpose flour
• 1/4 t salt
• 1/4 t thyme
• 1/4 oregano
• Pinch of pepper
• 1/4 t sugar
• 1/4 C cold buttery spread, diced
• 1/4 C olive oil
• 1/3 C cold water

— Sauce

• 1 small onion, chopped
• 1/4 C buttery spread
• 1 T whole-wheat flour
• 3/4 C vegetable broth
• 1 T evaporated milk (can probably sub non-dairy to make vegan)
• ~1 T white wine (optional)
• 1/2 t thyme
• 1/2 t rosemary
• Salt and pepper, to taste

— Filling

• 1 medium butternut squash, peeled and chopped
• Olive oil
• Salt and pepper, to taste
• 1 bag mixed frozen vegetables

Directions:

— Crust

• In a medium-sized bowl, whisk together flours, salt, thyme, oregano, pepper and sugar. Pour into a food processor. Add in butter and olive oil. Pulse until the flour is crumbly. Add in water and pulse until the dough pulls away from the sides of the food processor. Turn dough out onto a floured sheet and knead it into a ball. Wrap in plastic wrap and refrigerate. Note: This can be done up to five days in advance. This also makes more crust than absolutely necessary.
  

— Sauce

• In a medium-sized sauce pan on medium heat, melt the buttery spread. Add in the onion and cook, stirring occasionally until onion is translucent.
• Add in the flour and stir continuously for one minute. Slowly pour in the vegetable broth, whisking continuously. Add in evaporated milk, white wine, thyme and rosemary. Stir and reduce head to medium-low. Allow mixture to simmer for 7-10 minutes, stirring occasionally. Season with salt and pepper.

— Filling

• Toss the butternut squash with enough olive oil to lightly coat. Season with salt and pepper. Spread on a greased baking sheet and roast in a 400 degree oven for 40 minutes, stirring halfway through.
• In a large bowl, mix the roasted butternut squash with the steamed vegetables. Stir in the prepared sauce. Pour the mixture into a large casserole dish.
• On a floured surface, roll half of the crust out so that it is large enough to extend slightly over the edges of the casserole dish. Carefully place dough over the casserole dish. Crimp edges down with a fork. Slit a hole in the middle of the dish, so that steam is able to escape.
• Bake in a 375 degree oven for 18-20 minutes, until crust is lightly browned.

I could barely wait for the pot pie to cool before I sliced in. Such wholesome deliciousness!

Enjoy!

Oh, and remember that my birthday is only 25 days away. Just sayin’.

Question: Did you have a special birthday meal growing up?

Veggie Lacking

I haven’t been craving vegetables lately. Earth shattering, I know.

It’s not like I’d shun a good salad or shy away from a Green Monster. I’m just not going out of my way to get those things.

Instead, I’m filling my calorie bank with whole-grains, smoothies and “occasional” scoops of Graeter’s ice cream. Although I’m not necessarily complaining — there is little to complain about when you have a cup of mint chocolate chip ice cream in your hands — but, my body isn’t feeling its best.

That’s why, when I was compiling my shopping list last week, I decided to load the deck with one dish that would make it easy to get vegetable servings all week long.

Colorful Veggie Saute

Ingredients:

• ~2 T olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 medium sweet potato, cubed
• 1 C vegetable broth
• 2 C frozen corn
• 2 yellow squash, cubed
• 1 C frozen edamame
• 1 pint cherry tomatoes, halved
• 1 t dried basil
• 1 t dried oregano
• Salt and pepper, to taste

Directions:

• In a large skillet, heat olive oil over medium-high heat. Add onion and saute until lightly browned. Add garlic and sweet potato and continue sauteing until sweet potato can become easily pierced, about 6-8 minutes.
• Add vegetable broth, corn, squash and edamame. Stir and continue cooking until squash is tender.
• Add tomatoes, basil and oregano. Stir and reduce heat to medium. Allow mixture to simmer for 2-3 minutes, until tomatoes are soft.
• Season with salt and pepper.

This definitely gave me a fair share of vegetables!

However, for the first time in a while, that actually seemed to be a good thing… And I wasn’t the only one craving some veggies.

Even still, we couldn’t make it through the whole dish in one night, so there was a good amount of leftovers. That just made for some delicious wraps with whole-grain tortillas, Laughing Cow Swiss Cheese and a servings of the veggie saute.

Question: What do you do when you aren’t craving something that you really should eat?

His and Her’s Quesadilla Casserole

Dan and I are like two peas in a pod.

We love being active together, whether it’s through races, bike rides or hikes.

We love traveling together, whether it’s a camping trip in the Ozarks or a cruise through the Bahamas.

We even love eating together… Except, that’s where it can get a little complicated.

With meat-eating him and vegetarian me, failing to plan out meals would mean me making two separate options and spending twice as long in the kitchen. That’s no good for our bank accounts or our relationship!

So, instead of going down that path, I make an effort to plan out meals that satisfy both of our cravings. Often, I do this by making a big veggie dish, such as pasta or a casserole, and then serving a roasted chicken breast or fish fillet on the side.

Other times, I split the meal right down the middle and use the same ingredients to create two different entrees. That way, I’m not spending double the amount of money and it only costs me five extra minutes in the kitchen. That’s doable… And delicious for both of us.

Quesadilla Casserole

Ingredients:

• 8 whole-wheat tortillas
• 2 T olive oil
• 1 C salsa
• 1 packet low-sodium taco seasoning, divided
• 1/2 C water, divided
• 1 can black beans, drained and rinsed (<< veggie version)
• 1 lb. lean ground beef (<<meat version)
• 1 C cherry tomatoes, halved
• 2 C Monterey-Jack cheese

Directions:

• Slice tortillas in half. Brush with olive oil on both sides.

• Preheat broiler with the oven rack 4″ from the top. Arrange tortillas a baking sheet and broil for ~2 minutes, until lightly browned. Flip and repeat. Keep a close eye on the tortillas. They brown quickly!

• Place tortillas on a cooling sheet and set aside.
• Coat two separate pans with olive oil. Heat on the stove top over medium-high.
• In one pan, cook ground beef thoroughly. Once cooked, add in 1/4 C water and half the packet of taco seasoning.
• In other pan, warm black beans. Add in 1/4 C water and other half the packet of taco seasoning. Be sure to use a different spatula than the one used with the beef!

• Allow both beans and beef to simmer with taco seasoning until the water is evaporated, about 5 minutes. Remove from heat.
• Spread a thin layer of salsa on the bottom of one loaf pan. Add one tortilla half. Top with black beans, handful of cherry tomatoes, ~1/4 C cheese and a little more salsa. Add another tortilla half and repeat two more layers. Top with a fourth tortilla half, salsa and cheese.
• Spread a thin layer of salsa on the bottom of another loaf pan. Add one tortilla half. Top with beef, handful of cherry tomatoes, ~1/4 C cheese and a little more salsa. Add another tortilla half and repeat two more layers. Top with a fourth tortilla half, cheese and salsa.

• Bake in a 400 degree oven for 10-15 minutes, until cheese is melted.

It’s as easy as that! Dirtying just two more pans is so worth it to make a marriage thrive.

(This dish is also very easy to make all veggie or all beef. Just double it to two cans of black beans or 2 lbs. beef and bake in a full-sized casserole dish.)

Question: Do you cook any “divisible” dishes?

Artichoke and Tomato Panini

You know what it’s like when one of your friends decides to tell you all the details about a random dream they’ve had? Sure, it’s nice to listen and seem interested.

But, seriously? I rarely care.

I just hope that all these wedding recaps aren’t having the same effect on you. At least, unlike crazy dreams, I’m actually able to give you visuals. That makes it better, right?

Well, if not, here’s something to make it up to you: a delicious recipe and mildly entertaining back story! Starting now.

A few years ago, when I first got into cooking, I stumbled upon a recipe for a sundried tomato and artichoke panini. Considering artichokes are one of our shared loves in life, my mom and I immediately decided to make it. Upon first bite, we were in love. It was truly my perfect sandwich.

Then, tragedy struck: We lost the recipe.

Since that time, I’ve occasionally tried to reclaim the magic. Although it’s never been able to duplicate my first love, the resulting sandwiches have been pretty delicious in their own rights. Take my most recent rendition for example…

Ingredients:

• 4 ciabatta rolls
• ~ 1 T melted butter
• 2 Roma tomatoes, washed
• 14 oz. can quartered artichoke hearts, drained
• 2 T light mayo
• 1 t lemon juice
• Salt and pepper, to taste
• 4 slices cheese, optional (I didn’t use any cheese, but later decided it would have been a good addition)

Directions:

• Heat a grill pan (or panini press) to medium-high.
• Thinly slice the tomatoes, place on a paper towel and set aside to drain.
• Slice the ciabatta rolls in half and lightly butter the insides. Place buttered-side down on the grill pan. Push down with a grill press for 1-2 minutes, until lightly browned.
• In a medium mixing bowl, combine the artichokes, mayo, lemon juice, salt and pepper.
• Arrange tomato slices inside the ciabatta rolls. Add with artichoke mixture. Add optional cheese. Top with other half of the roll.
• Place back on grill press and press for 2-3 minutes each side, until lightly browned with ridge marks.

From the start, I knew this sandwich wasn’t going to be exactly the same as the original, considering the tomatoes were fresh and not sundried. However, it was still incredibly delicious and Dan proclaimed it was his favorite meal of the week.

That’s a win in my book… At least until the next stab I take at the original sandwich.

Question: Have you ever lost an important recipe and been unable to recreate?