Oh, Mondays. I used to hate you and sometimes I still do. But today, you were good to me. Especially in terms of food and fun. And lovely little people.

Lunch

There was a balanced meal at noon. Salad + Amy’s Indian burrito.

My salad had a secret ingredient – some roasted chickpeas! I made these last week using only olive oil, salt, pepper and garlic salt. My newest love? Just maybe.

I still love me these burritos. Have been hooked ever since I had one at a friend’s house.

After work, there was step class at a new place – my work gym! I’m debating if I should cancel my Washington Sports Club membership. I rarely use the gym anymore, and it’s costing me each month. The classes at work are 1) free 2) offered at better times. The downside? Step class was great but not as complex of a class as WSC. It was a little basic and not that advanced. But I think I’m going to stick with it and see how it goes. Basic moves at high intensity works for me – so I might try it.

When I came home, someone lovely was waiting for me.

Oh, and another lovely someone. Who was cooking. For me. Yes, I am lucky.

Unfortunately, the first lovely someone went crazy on cat nip and ignored me while I lounged on the couch.

The second lovely made us this. Teriyaki Tofu + Kale + Chickpeas.

It looked so pretty on the table.

But I couldn’t get a great shot of it up close. This will have to do.

Bill used the teriyaki recipe from The Vegan Planet – one of my cookbook bibles.

Who’s the lovely someone or something in your life today?

Someone is obsessed with Christmas.

Now if he’d just stop eating the tree in the morning. Seriously.

Dinner was just what I needed after a mental financial freakout + one hour and fifteen minutes of commute time. Bill cooked up this pasta dish – “Neptune’s Medley” pasta from the co-op with chicken, kale and chickpeas in a white wine garlic sauce and topped with shredded mozz. Hello, goodness.

Dinner was eaten directly after listing nearly 10 books for sale on half.com. I’m also selling my first generation iPod for $30 on ebay. Can you tell I’m getting desperate? Christmas always does this to me. I should budget throughout the year and not just in the month of December!

Don’t let that fat wallet fool you. It’s chocked full of credit cards and other unnecessary junk. Eek.

Today was a busy day at work, so I didn’t blog. I had this nice Turkish lentil and carrots dish.

Gotta get my lentil love in. Plus those orange, orange carrots. I made this yesterday while talking to my mom on the phone. Talk about multi-tasking.

Now it’s time to hit the books I’m not selling for $5 on the internet. And hopefully some creative time spent with my saying board.

Do you sell things on the internet? Any tips?

Tips on budgeting are also helpful

Back to normal blogging! Hooray!

It was a tough day back at work today after having the week off. But I pulled through it. Probably because I had an idea brewing for dinner all day. The most ultimate comfort food:

MAC AND CHEESE

I’ve seen other people jazz up their  macaroni and cheese with broccoli, so I decided to give it a spin with some kale and chickpeas. The result? Pretty magical.

Take another look at all its beauty right here and now.

My friends, I wholeheartedly recommend this.

You know what else I recommend? Napping. Oh – and reading.

Here’s to a beautiful Monday night!

Why has squash not made an appearance on my blog this fall? Maybe I’ve just been waiting for Heather to make this dish to inspire me a little. A stuffed squash should be on the plate of every person at least annually.

I was going to visit the grocery store to buy new ingredients, but I thought I’d challenge myself by using up some pantry items. I was just complaining earlier about my budget, so I thought I should adhere to that – besides, I have a lot of food that needs to be cooked in this place.

The squash was the first thing to go in the oven. I baked it at 425 degrees for about 30 minutes. I simmered some rice and then worked on the stuffing ingredients.

Ingredients from my pantry:

• chickpeas (of course!)
• mustard greens
• olive oil
• capers
• fresh basil
• salt
• pepper
• loads of garlic

Just as that was done cooking, the squash was ready. Perfect timing. I think I may have burnt my pan for good.

Then it was time for dinner. While cooking, I took advantage of the time and cleaned up my “mail center,” threw in two loads of laundry and scooped the cat’s litter box. I feel productive already!

Dinner was had while watching Grey’s Anatomy. Hey, it’s solo date night. I’m allowed to eat dinner in front of the TV

I tried really hard to figure out my camera tonight. I’ve been reading tutorials online, and I’m slowly but surely understanding all these functions. I think this learning process may take me a while – as I’m much more “hands on” than “study, read about it and know.” I could never really learn from a book well.

I should note that this isn’t exactly a lobster placemat. But instead a lobster napkin

Tonight’s solo date involves more reading. I have another 100 + pages due for class tomorrow and it’s hard reading, so I better get started.

I may or may not bake something tonight too.

Have you eaten squash this season?

Every time I make a new salad, I always end up calling it “the best salad ever.” The problem with that statement is that I keep making salads that I enjoy even more. So at this point, do you guys even trust me anymore? What is “the best?”

Ok, 100%, fully believe that this one may be the best:

Parmesan Couscous Salad with Chickpeas, Carrots and Celery

Here are a few reasons why it’s awesome:

• Takes 15 minutes to make
• Tastes even better the next day
• Huge (HUGE!) crunch factor
• Pretty!

I made this up on the fly using some ingredients I had on hand. Here’s what you’re going to need:

• Two celery stalks
• Two peeled carrots
• 1 can garbanzo beans
• 1 cup cooked couscous
• 1/4 cup parmesan cheese
• garlic powder (to taste)
• capers (1 teaspoon)
• parsley (to taste)
• olive oil (4 teaspoons)
• lemon juice (to taste)

1. Before you start with the vegetables, be sure to cook your couscous and let it set for a while. Then, chop the carrots and celery to your liking. Wash the beans. Combine in a bowl.

2. Mix the olive oil, spices and parmesan cheese.

3. Now mix your couscous with your vegetable bowl. Then top with your “dressing” and mix until everything is covered.

Serve with crackers or on its own. I promise you – one of the best salads you’ll ever taste!

This salad especially has a crunch factor, so get ready to start chewing.. and chewing… and chewing.

There is something so rewarding about getting your hands dirty in the kitchen. Especially when it involves using a recipe from the Veganomicon. I do love this book, but the recipes can be slightly intimidating. One hour of cooking after a long day? Sometimes it doesn’t jive with me. But tonight – a certain recipe did: Chickpea Cutlets. And they only took 30 minutes (!)

Spending time in the kitchen was rewarding for my soul. As you know, I’ve been eating out and traveling quite a bit. I just missed eating something I made for myself.

My camera was on a strange setting when I took the before pictures, and the cutlets ended up looking very green. I’m posting them mainly cause it’s funny.

It’d be great if chickpeas were actually green. Wouldn’t it?

Anyway, the final result was much prettier.

I served mine with a side of broccoli on a lobster placemat, of course. This meal was very satisfying. I ended up going back for seconds of the broccoli to nourish my lately veggie-less soul.

Why do I never seem to tire of chickpeas? Monica, can you relate?

Is there a food you just never get sick of?

I secretly look forward to nights when Bill is around so that I can use ingredients he doesn’t like Plus it makes it even better when that dish will turn into not only something I can have for lunch but also a favorite recipe. Tonight was no exception.

Tuna, one of Bill’s most hated foods (but one of my favorites), was clearly on the menu. It then became a fly-by-night recipe, where you just started adding ingredients to see if something will work. Though it might not be for everyone, this was certainly a dish for me.

Ingredients

• 1 can tuna
• 1 can chickpeas
• 1 cucumber
• 1/4 cup Fage yogurt (or any Greek yogurt will do)
• 1 teaspoon oregano
• 1 teaspoon capers
• 1 teaspoon garlic salt
• a pinch of seasoning salt (for fun, really)
• 1/2 lemon, juice only

Directions

• Mix tuna, chickpeas and cucumbers in a bowl.
• Add yogurt and stir.
• While stirring, squeeze in the lemon juice and capers.
• Add spices.
• Stir for a while.
• Let set in the refrigerator for 15-20 minutes

The last note is optional, but I think it helped thicken up the whole mix. I served mine on a bed of spinach leaves with a side of Kashi crackers.

I made myself a winner with this one last night. I needed something quick to make for lunch today, and nothing looked appetizing. I saw some tuna and chickpeas (which, my friends have noted, is the most-used-food-item on my blog – I’m proud of that!) and tried thinking of some tuna salad recipes.

Since the Cleaner Life Month, I’ve been sort of down on some of the packaged items I used to use (like fat free mayo). I had some 0% Fage in the ‘fridge, so I decided to give “making my own mayo” a try.

I added spices as needed and continually tasted throughout the process. I kept coming up with that “Fage” taste. I’m not a fan of the way plain yogurt tastes, so I was really worried about how this was going to be at lunch.

The good news? This was great! Over night, the flavors merged together, and by lunch it tasted exactly like the ingredients I used! Great flavor!

The Recipe (makes two servings)

• 1 can tuna
• 2 tbsp. Fage
• 1 can chickpeas
• 1 celery stalk
• oregano
• salt, pepper
• garlic
• parsley
• garlic salt (just a dash – this was key!)

Mix it all up and serve on a bed of lettuce. Top with pine nuts, if desired.

I also had a side of Kashi Honey Sesame Crackers on the side. I ended up using some of the tuna salad as a spread for the crackers. Very good!

I also ate an apple, which I did not photograph.

Gosh, I have been insatiable lately. After lunch, I chugged down 32 ounces of water hoping it would keep me full – but I still feel hungry (and I’ve felt that way all morning!). I think it’s a combination of my eating over the weekend + my body’s cycle.

Does your body ever get “out of whack”?

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.

***

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!