What I Ate This Week | Breaking Out the Cookbooks

Obviously, I am a big fan of food blogs (duh, I am a food blogger), but the one downside to all my food blog reading is that I forget about all my old cookbooks. My poor, neglected cookbooks! After doing my review of Martha Stewart’s Meatless last week, I decided dust off some of those neglected cookbooks and give them a go again.

Here’s what I ate this week:

Miso Mashed Potatoes Miso Mashed Potatoes from 12 Best Foods Cookbook by Dana Jacobi // Remember in the mid-aughts, when Super Foods were the big thing? Yeah, I was totally into that. I had the book, I had the companion book, and I had a list on my fridge of all the Super Foods I was supposed to be eating everyday. I even convinced myself that frozen blueberries were my most favorite snack ever. Anyway! This cookbook is all about using those Super Food ingredients–things like spinach, sweet potatoes, walnuts, etc. I still really like this cookbook though, and this Miso Mashed Potatoes recipe is a perfect example of why–it’s an easy recipe made with healthy ingredients.

Chocolate Chip Cheesecake Cupcake Chocolate Chip Cheesecake Cupcake from Gigi’s // And then there’s this cupcake, which is most definitely not made with healthy ingredients. This was my splurge for the week.

Barbecue Chili with Tempeh Barbecue Chili with Tempeh from Vegetarian Times // I wish I could link to this one because it’s so good, but it’s not up on the Vegetarian Times website yet. Curses! But it’s in the January/February issue, so if you really want the recipe, you could go out and buy it. This was really easy and a bit of a revelation–why haven’t I ever thought to use barbecue sauce in chili before?!

Chai Latte Chai Latte // Is this too mundane? You guys said you want to see more of what I eat (and drink) each week! I have a fixation with the chai lattes from Starbucks and this is how I make them at home–a super tall mug, two tea bags of chai (you need two!), and about 1/3 almond milk to 2/3 water. Oh, and honey too. I won’t lie, it’s not as good as the kind from Starbucks, but it’s cheaper and much fewer calories too.

Brussels Sprout-Potato Hash Brussels Sprout-Potato Hash from Appetite for Reduction by Isa Chandra Moskowitz // I love this book and whenever I see it, I am immediately reminded that I need to make the apple miso tofu recipe again. Chris made this for breakfast this week and it was really tasty with a little bit of sriracha. (Sriracha is my new favorite condiment for hash browns, by the way. Sorry ketchup!)

Evol Truffle Parmesan Mac & Cheese Evol Truffle Parmesan Mac & Cheese // I have my own truffle mac recipe that I’ll share someday (exciting!), but unfortunately I cannot whip up a batch of truffle mac for lunch everyday, so I thought I’d try this new frozen entree from Evol. It’s 480 calories which is a little more than I like to spend on a lunch, but it’s pretty good. Not as good as my homemade version, but it will do in a pinch.

Pappardelle with Artichokes & Arugula Pappardelle with Artichokes & Arugula from Vegetarian Times // The last time we went to Trader Joe’s, I grabbed a bag of lemon pepper pappardelle on a whim and it’s been sitting and sitting and sitting in the pantry ever since. And now we finally used it! I had leftover sun-dried tomatoes from my Rotini with Broccolini & Sun-Dried Tomatoes recipe, so this worked out perfectly.

Cauliflower Curry Cauliflower & Potato Curry with Garlic Naan // If you’re wondering about all the potatoes this week, the big bags of Yukon Golds were Buy 1, Get 1 Free at the grocery store this week. Potatoes for everyone! This meal gets heavy rotation in our household–I roast some veggies, combine them with a jarred curry sauce (this week was Seeds of Change’s Jalfrezi) and serve it over rice or with naan. Easy!

Roasted Mushrooms & Potatoes with Melted Fontina Roasted Mushrooms & Potatoes with Melted Taleggio from Meatless by Martha Stewart Living // I used fontina instead of taleggio, but other than that, I followed this recipe exactly. So simple, so delicious. Have I mentioned how much I love this cookbook?

Bangkok Curry Noodles & Company Bangkok Curry // Yes, if you’re keeping score, that’s 2 outings to Noodles in the past 2 or 3 weeks. But we got another coupon! It had to be used! Even if driving the 40 minutes (both ways!) to use it probably meant we spent more on gas than we saved on the meal…

Oh, and yes, this post contains affiliate links. That means if you were to buy one of the cookbooks I mentioned, I would get a few cents from your purchase. Which will then be used for me to buy more cookbooks. Which I would then write about here. And you might purchase those too. And then the cycle begins again.

Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. Caitlin says

    I LOVE the lemon pepper pasta. I make your roasted broccoli and toast it with the pasta, some olive oil, lemon zest, and parmesan. So yum!

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