I have been on the computer and in front of the TV all day. Blech! The good news is that my stomach feels a little better, and I think I will be able to sleep through the night. Here’s hoping

I didn’t eat lunch at all today. I finally got hungry again around 6 p.m., and I was really craving veggies. I had some ingredients to make the Ultimate Veggie Casserole, but Bill wasn’t feeling it. So I decided to make a mini version for myself only.

After making it and putting it on a plate, I realized that this is really just a heated salad with melted cheese. Nevertheless, I do love it.

Let’s get up close.

Ingredients: polenta, spinach, cucumbers, leeks, chickpeas and melted cheese. My cheese of choice? This guy:

I won’t even tell you how much this cheese cost. Let’s just say that is one food that Bill and I don’t skimp on, especially now that I’ve rediscovered cheese. 

Meanwhile, Bill made himself some mini polenta pizzas. I’m sure you will all think this looks better than my meal – and I would have eaten one if tomato sauce didn’t make me sick.

While sitting on the couch this afternoon, I got to work on my independent study for school. I am actually doing two this summer, and you will learn about one via my blog throughout the summer. You may notice a new link on my top header. Since my prof is on maternity leave, this is the way we’re going to communicate. Get ready to see more books!

I’m off to watch Jeopardy with Bill, and I’m thinking about doing a 20-minute yoga session tonight. My body needs to move, and I think it might help me tire out and relax a bit. 

What are you doing tonight?

If you love vegetables as much as I do, you must give this recipe a try. It’s a vegetarian dish and could be vegan depending on the “cheese” you use. It takes less than 40 minutes to make. It’s ultra-green so it’s perfectly festive for St. Patty’s Day – and it really hits the spot like none other.

Time: 35-40 minutes *depending on how fast you chop!

Ingredients

• Polenta
• Spinach
• Chick Peas
• Carrots (2)
• Leeks (1)
• Mozzarella cheese
• Bread crumbs or bread (or both)
• Olive Oil
• Salt & Pepper
• Garlic Powder

Directions

1) Layer the base of the pan with sliced polenta.

2) Add spinach.

3) Add chickpeas, leeks and carrots. 

4) Because I knew Bill would want some carbs, I added some potatoes from a mixed frozen bag. This is optional.

5) Drizzle with olive oil and spices. Then add the cheese and breadcrumbs and/or bread. I used both to experiment.

6) Bake for 25-30 minutes (depending on your stove) at 375 degrees. The carrots may be a bit crunchy, but the rest will be perfectly cooked.

Talk about easy to make – and easy to clean. I love meals that are self-contained like this because you only have to wash one pan and a few plates. 

The perfect plateful for any lobster placemat, especially if you love vegetables as much as I do.  

I plan on spending the rest of the evening (a.k.a. the end of my “spring break”) reading the rest of my book, maybe watching a movie and just relaxing. I know work is going to be super busy tomorrow, and I’ll need to be on my game. Ah, I love breaks. But I sure do hate when they’re over. Good thing this is a short week. I am leaving work early on Friday to go visit friends at my alma mater. I can’t wait for the weekend!

Question of the Night: What’s your favorite vegetable to eat? What’s your favorite vegetable to look at?

I think leeks are absolutely beautiful. But I would have to say that any kind of bean is my favorite to eat (and there would have been more on this dish if Bill weren’t around!). My favorite bean right now is Dark Red Kidney.

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THANKS: to everyone who responded on the post about my accident. I really appreciate your concern! I did get the total today – and it’s quite high for me at this time. But like my mom reminded me, it’s just money. I’m just happy to be safe – no matter the cost!