Just a normal week, some new recipes to try and one redo. But did a great job in using up the food we got delivered with very little waste. Still feeling great and still finding new foods to try.
Cabbage Roll Soup by Spend with Pennies. This soup is so good! It reminds me of stuffed peppers. My husband thought it would be good to add a bell pepper or poblano too. Instead of the V8 I just used tomato sauce. Topped with a little shredded Parmesan cheese. A great hearty, cold weather soup.
Southwest Rotisserie Chicken Tacos by Great Grub, Delicious Treats. I used some left over Roasted Turkey breast from thanksgiving that I had in the freezer for this one. I left out the slap ya momma seasoning and the Rotel. I didn’t think it needed it. It was a great change up, very tasty. Just topped my staples, shredded cheddar cheese, lettuce, cilantro, diced tomatoes, and coconut sour cream.
I don’t have a photo of it but for lunch another day, I took some leftovers of this and reheated with a little nacho cheese, put on a taco with lettuce. Oh my, that was super good too. I think this would make awesome nachos as well. (🤔 maybe next post.)
Grilled Pork Chops and Creamy Vegan Risotto with Broccoli and Cheese by Ela Vegan. The pork chops are super simple, just seasoned with salt and pepper and grilled on the Traeger. This risotto is very good. I left out the white wine and just added more broth. I used shredded cheddar cheese instead of the vegan cheese sauce. I like my risotto fully cooked so I ended up using almost all of the 3 cups of broth on it.
2nd attempt on Pumpkin Chocolate Chip Pancakes (gluten-free, dairy-free option) by Mile High Mitts. My first attempt included in I Love Potatoes. This time I did use oat flour, for the milk I used Oat Milk and the egg I substituted with a chia egg (1 Tbsp chia seeds mixed in 2 1/2 Tbsp water). It still came out really thick and I needed to add more milk than listed. These turned out not as good as my first ones. They tasted more like pumpkin oatmeal. I like the GF Baking flour better, just need to use less.
Beef Pan Fried Noodles by Omnivore’s Cookbook. I made two versions of this one, one with soy and one without. Starting with the meat, I just used a New York steak that I sliced into strips. I marinated it in Soy sauce (coconut aminos), lime juice, fish sauce, and ginger. I marinated for a couple hours. I used two different kinds of noodles, one was brown rice ramen, the other was mung bean noodles. I cooked them first and than fried as directed. To be honest, it did not work out for me for either noodle type. I think it would have been better to loosely fry them so that they don’t stick together. Mine just glued together into the solid patty. I had to use a knife to cut it up in order to eat it.
For the sauce, I used coconut aminos for the soy sauce in my non soy version. I used Merin instead of the Shaoxing wine and just white vinegar for the Chinkiang vinegar. I did not add sugar as the Merin is sweet. The veggies I used were baby Bok Choy, carrots, mushrooms, onions, and green onions. If I had done the noodles differently this would have turned out really good.
Here’s some snacks I have been enjoying.
This oat milk by Minor Figures is not my favorite brand but it was available on my Impossible Foods order. I love Cheerios, so glad they are Gluten Free.
Holiday Nog Latte. I have an old Breville but it still works great, makes fantastic lattes at home. I don’t use it as often as I should. My favorite holiday coffee drink is an Eggnog Latte so I needed to try this vegan version out. Not disappointed! It was really good. I can’t say that it is just as good but at this point I don’t remember what regular eggnog tastes like. 😉
I wanted to find a protein bar that I could have for those times when you just need a little boost or too busy to make a snack. These are made with Chia Seeds. I ordered them from Amazon, Health Warrior Chia Bars, 15 count for $17.35. They have a whole bunch of different flavors you can choose from.
