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?

Several of you have asked for Bill’s Tofu Marsala recipe, and I am not one to disappoint. Below is our quick gchat conversation that’s been copied and pasted. Woo! I thought I’d get this out of the way before I show you my DELICIOUS LUNCH!

me:  can you send the recipe you used last night

Bill:  http://www.cooks.com/rec/view/0,1726,159172-248196,00.html

it is this with the following changes

add 1 scalion

cut butter and flour in half

me:  ok

Bill:  1 cup broth

1/2 marsala

me:  is that everything?

Bill:  yup

and i didnt cook it as long

i just let it reduce

There you have it!

Tuna, White Bean and Leek Salad

I’m not sure what’s been going on with me this spring, but I’ve had tuna salad on the brain. I keep trying new variations to see what I like. This one might be the winner.

Raise your hand if you love leeks!

Ingredients:

• 2 cans tuna
• 1 can white beans
• 1/4 cup leeks
• salt and pepper to taste
• 1/2 lemon (juice)
• fat free mayo (a couple tablespoons)

I decided to have mine in wrap form with some leftover salad.

I definitely put too much vinegar in this salad, but it’s still edible.

Gosh, all this deliciousness, and I’m still hungry. For afternoon snacks I have string cheese, an apple and yogurt. I may be digging in early.

How do you feel about bolded words in blog entries? I think I went bold crazy for a minute so I decided to give it a rest. I realized I was bolding words just for the sake of it! Is this something that annoys you? Truth!

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!

Tonight’s dinner was a mouthful (couldn’t resist the pun). I was in the mood for tofu, and we have had leeks in the refrigerator for a while now. No better time than the present! Plus, Bill and I are having bad days (despite my being on Spring Break both from work and school) and we had a feeling some fresh veggies and tofu would cheer us up.

Time: 35 minutes

Ingredients:

• 1 bunch fresh kale
• 3 whole carrots
• 1 leek
• 3/4 cup orzo
• 1 package of extra firm tofu
• Sesame oil (to taste)
• Soy sauce (to taste)
• Salt, pepper (to taste)
• 1 teaspoon garlic

Directions:

1) Begin by preparing tofu first. I drained and pressed my tofu for one hour using paper towels, a cutting board and several books.

Grill in a pan using salt, pepper, soy sauce and sesame oil.

2) While that is grilling, de-stem the kale, peel and chop the carrots and leeks.

3) Heat olive oil and garlic in a pan. Add the vegetables and simmer until wilted, tossing often.

4) Cook orzo as directed and add to vegetable mixture. Add soy sauce and toss.

5) Top with tofu and serve on a lobster placemat.

Hands down, this is the best tofu dish I’ve ever made, which is why I wanted to share it in recipe form on the blog. If you don’t like orzo, you could substitute with brown rice or whole wheat pasta. However, I’d highly recommend the orzo. It gives the dish such a nice texture, and I don’t think rice or pasta would have the same effect. Also, FYI: I cook most things to taste. You may want to use less soy sauce, and that’s fine. Or maybe add more pepper. This is a throw-together type of meal, so I say: Trust your gut.