The title says it all: I actually managed to make a dent into my huge vegetable stash. And – if I dare say so myself – in a not even too boring way. Yes, I was somehow expecting a lot of monotony seeing as I tried to limit if not stop my produce-buying habits and only work with what was on hand. Oh, and about that cake? Well, why not stop the introduction part and jump right into the food? Deal? Deal! Thanks to Jenn for hosting our weekly What I ate Wednesday celebration of all kinds of delicious food – and reminding us to work on our good habits for bountiful gift giving on Christmas Eve. Ssssh, not like I was following any such plans ;).
One last dentist blame after Monday’s rant: My lack of chewing ability has to stand in as an excuse for lack of cooking inspiration this past week . Anything not blended was out of imagination from Wednesday evening to Friday afternoon. Fun times. Only not. So I kept meals very simple like this Cauliflower Kabocha Soup. Starting the post out with one of the few good though quickly [because in state of hangryness] taken picture.
Remember how I asked you for help on how to use my overabundance cauliflower but explicitely factoring out anything roasted? Well, I felt an indefinite inkling when typing it already and what can I say: I ate my words. Every delicious bit of them. You might have already guessed if you’ve seen my food prep picture in Monday’s post.
On Sunday, I roasted up cauliflower, zucchini and chickpeas as well as one of the [also abundant] bell peppers I had on hand. Funny fact about the peppers: I’m lured into buying them almost every time I see them on sale only to be reminded I actually don’t really like them. Okay, to be fair: Unlike some other vegetables I don’t fully despise them. But I don’t enjoy bell peppers raw at all and would pass them up in a stir-fry, too. Roasted, however? Yes, please! With no actual plan in mind on how to turn these into a dish I just started working in the kitchen. Carrots turned into a delicious creamy puree that I topped with the roasted vegetables and an easy roasted red pepper sauce. Just because casseroles are my favourite dishes that’s what I ended up with. Don’t let the pictures fool you: yes it’s good and yes you want to try it :). Recipe to come right in time for Kierston’s Recipe Friday.
When Amanda mentioned mug cakes multiple times last week I noticed I hadn’t shown any of them for a while anymore myself. Though they’re still an almost daily happening over here. But to mix things up a little I decided to venture from my stand-by peanut chocolate version to a more seasonal treat: Gingerbread Chocolate Mug Cake.
I’m ambivalent about sharing the recipe for this. Not to say it wasn’t truly delicious but it’s just not perfect. It doesn’t rise evenly or a lot at all and isn’t pretty. Yet I’m fine with taste alone and therefore won’t alter the recipe anymore – call me lazy, I call it favouring taste over appearance. And yes, it is delicious.
Nothing like ending a post on a sweet note and I may or may not need to bake microwave another one of these as WIAW reading fuel. Because you’d better not click through the endless temptation over at Jenn’s on an empty stomach :).
Happiness inducing today: My sister and I lending each other a hand in a respective project on either side. Class work for her, applications for me.
Are there any foods you only like when prepared a certain way?
What are some of your favourite high-volume non-sandwich [I knoow but I’m really not a fan] office lunches? I’ll be joining the working forces again on Monday – woot, woot!
Mug cake recipe: Share despite imperfection in looks or not? I’m such a perfectionist about appearance though it tastes good already.