I have an obscene amount of recipes that I’ve cut out from magazines, so nearly everything I make is either something new or something I’ve come up with myself for my blog. But this week, I made some old favorites. And some new things too! Here’s what I ate this week:
Chocolate Dipped Clementines with Sea Salt // I found this recipe on Megan’s Cookin’, after she mentioned it in her 2011 round-up post. Although I used Satsuma oranges instead and mine don’t look nearly as nice as hers do (my salt grinder is broken), these were the perfect way to get my chocolate fix without eating something heavy and high in calories. And so easy too!
Vegetarian Poutine with Bacon // Yeah, I know, this looks gross. But it’s poutine! Is there really any way to make fries covered with gravy look appetizing? This is a lighter, vegetarian version of poutine–the fries are oven-baked and the gravy is made with mushrooms. And the bacon is tempeh. We made this on New Year’s Eve. I have no idea how poutine relates to the New Year, but hey, it was delicious.
Rice and Lentil Pilaf with Roasted Greek Veggies // The pilaf is from the farmers market–we bought it this summer and used half of it right away and kind of forgot about the second half. For the vegetables, I cut an eggplant and zucchini into chunks and roasted them in the oven with a Greek simmer sauce.
Red Wine & Kalamata Tempeh from Appetite For Reduction // No, it’s not burnt! The red wine made this dish a rather unappetizing shade of blackish purple. And I messed up while cooking it too–I didn’t heat it enough to boil off the alcohol. This had potential, but it just didn’t work out. It was totally my fault, though.
Cream of Mushroom Soup // This was my lunch all week–I made a big pot of it over the weekend. I got this recipe from Weight Watchers magazine a few years ago and not only is it my favorite cream of mushroom soup, it’s also only 118 calories a serving. And NO the serving size is not ridiculously small either!
Over-Stuffed Twice-Baked Potatoes with Smoked Cheddar // I like to make baked potatoes a meal by stuffing them with massive amounts of veggies. There’s probably a 3-to-1 potato/vegetable ratio here and that’s how I like it! By using a strongly flavored cheese like smoked cheddar, you can get away with using less.
Roasted Brussels Sprouts with Grapes and Walnuts + Field Roast Italian Sausage // I didn’t take a picture of the sausage because it wasn’t very photogenic. Also, I cut it into slices on my plate like a toddler. I really loved this Brussels sprouts recipe, but my husband thought it was meh.
Oh! And I have a guest post over on Texas Type A Mom today. Want to see the original photo I took of the Over-Stuffed Twice-Baked Potatoes and how I improved it? Click on over to read Food Photography Before & After: Easy Tips for Improving Your Photos.