Creamy Carrot Farrotto

I tried something new. And I liked it.

Last night’s dinner was billed as an easier alternative to risotto and it won accolades from my Italian husband. Using farro instead of arborio rice, the carrot farrotto only took about 30-40 minutes to make, was really inexpensive (only about $3 worth of farro from the Bulk Barn was needed), and was really tasty. The carrots made the dish sweet, but the stock that everything cooked in also made it a bit salty. I did spend $11 on a brick of parmasan, but we only used about a fifth of it and will have it for many future meals.

I found this recipe in my Skinny Taste cookbook, but you can also make it online follow the instructions posted on Take a Bite Out of Boca.

Week 23 Meal Plan

Well since about July, I have been maintaining a vegetarian diet. There have been the occasional meals where I haven’t stuck to it (how much chicken is in Campbell’s chicken noodle soup anyways?) but anything that was planned has been vegetarian. I’m hoping this diet brings some more vegetables my way, some health benefits, and some new foods that agree with my palate. If you have some favourite vegetarian meals that you’d like to share, please send them my way!

Here are our plans for this week:

Snack: Pumpkin Obsessed Vanilla-Glazed Scones from the Skinnytaste cookbook (but also on The Little Kitchen)

Monday: Creamy Carrot Farrotto from the Skinnytaste cookbook (but also on Take a Bite Out of Boca)
Tuesday: Soup and Tomato, Mozzarella, and Basil Panini from Skinny Ms
Wednesday: Dinner out
Thursday: Potato Mushroom Quiche inspired by this quiche on Bojon Gourmet
Friday: Roasted Fall Vegetable and Ricotta Pizza from Martha Stewart
Saturday: Leftovers

Parmesan Spinach Mac and Cheese

So the worst month of the year work-wise for me is finally over. Move-in: my most favourite month of the year! We kicked off this  month with the worst head colds we’ve had since January, but also with some tasty meals. My contribution was this parmesan spinach mac and cheese from Life’s a Strawberry. It was pretty fast to prepare (as far as homemade mac and cheeses go) and definitely helped meet our calorie requirement for the day.

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Parmasan Spinach Mac & Cheese

Week 22 Meal Plan

I’m feeling pretty optimistic about this week. Late-August and September are usually weeks where meal planning goes out the window, but with work and a shift towards eating more plant-based both going well, there is more hope than there usually is that I can keep everything together as the madness begins!

Here’s what we’re planning on eating this week:

Monday: Chickpea Nuggets from The Kitchn and fries
Tuesday: Mac & cheese from page 90 of the Thug Kitchen cookbook
Wednesday: Greek Pita Pizzas from Tip Buzz
Thursday: Left overs
Friday: Quinoa taco nachos from page 122 of the Thug Kitchen cookbook
Saturday: Family BBQ or Taco Fest if we don’t make it to the family bbq!

Have a great week everybody!

Week 21 Meal Plan

I recently got the Thug Kitchen 101 Cookbook as a gift and I have *loved* every recipe that I’ve tried thus far, although so far, we’ve only tried two recipes! 😀

This week I’m planning on trying some more, and am hopeful that we will be having a bunch of tasty meals.

Snack: Blueberry and Polenta Scones – p. 158 Thug Kitchen 101

Sunday: Chickpea Noodle Soup – p. 63 Thug Kitchen 101
Monday: Goat Cheese and Sun Dried Tomato Pasta from Cooking for Keeps (didn’t get to it last week)
Tuesday: Red Curry Noodles – p. 116 Thug Kitchen 101
Wednesday: Squash and Bean Burritos – p. 104 Thug Kitchen 101
Thursday: Mac and Cheese – p. 90 Thug Kitchen 101
Friday: Dinner out

Have a great week everyone!

Week 20 Meal Plan

This week has got on to a better start with a holiday for Monday. We got a lot of yard work and house work done so today should be filled with a lot of TV watching :D. We also have already done all of the grocery shopping, and miraculously, were able to find everything that we need to make this week’s meals, including figs! Happy long weekend everyone!

Here’s our plan for the week:

Snack: Blueberry and Polenta Scones from Yoga Eats

Sunday: Chickpea Bolognese from Vanilla Bean
Monday: Fig & Goat Cheese Pizza from Ambitious Kitchen
Tuesday: Stir Fry with Rice Noodles from Natasha’s Kitchen
Wednesday: Dinner out
Thursday: Prosciutto and Fig Salad from Skinnytaste and Sausages
Friday: Goat Cheese and Sun Dried Tomato Pasta from Cooking for Keeps
Saturday: Cauliflower Mac & Cheese from Damn Delicious

Week 19 Meal Plan

These past few weeks have been tricky at work, which translates into not wanting to take time to meal plan or grocery shop. This week though, we have a plan, and all the groceries to stick to said plan, so I decided to share!

Monday: Charcuterie board dinner

Tuesday: Dinner out

Wednesday: Stir Fry with Rice Noodles from Natasha’s Kitchen

Thursday: Goat Cheese and Sun Dried Tomato Pasta from Cooking for Keeps

Friday: BBQ’ed burgers and corn on the cob

Saturday: Grilled chicken sausages and roasted summer vegetables

Sweet Potato Curry

Monday night we made the Sweet Potato Curry from the cookbook Eating in the Middle (page 61). I was really excited because it smelled so delicious, and I’d just had a great curry wrap on the weekend at a festival downtown. Unfortunately, it lacked flavour and needed a lot more spice to bring it up to snuff. Hopefully the leftovers are tasty though because 4 servings = about 12 servings!

It smelled SO good

Prosciutto, Mozzarella, Arugula Pizza

My husband Lenny makes the best pizza dough. It is rarely the same process twice, however, it always tastes delicious. He has also introduced me to the balls of mozzarella that you can buy in the deli section, as opposed to the bars of cheese in the dairy area of the grocery store, and they make a world of difference in the quality of your pizza. If you need a recommendation, my personal favourite is the Tre Stelle Mozzarella Ball.

Pizza from last Friday

In terms of a dough recipe, here is a Wolfgang Puck-inspired recipe that Lenny has adapted for use in a breadmaker.

You will need:

  • 1 1/8 cup water, room temperature
  • 1 tbsp extra-virgin olive oil
  • 3 cups whole wheat flour
  • 1/2 tbsp honey
  • 1 tsp salt
  • 2 tsp bread machine yeast
Optional (but tasty!):  Add a 1/2 tbsp of chopped dried rosemary and 1 tsp dried oregano to the dry ingredients in the dough.

Layer the ingredient according to your manufacturer’s instructions (mine uses wet, dry, then yeast) and set it for Dough. Hit start and come back in 1.5 hours (or delay it till later).

When it’s ready, roll the dough ball out onto a floured work surface, knead briefly for a minute, then place into a lightly oiled bowl to rest for 30 more minutes. Cover with a moist cloth and set in a warm place.

After the dough has increased in size (about 50% larger) punch the dough down and roll back out onto your work surface. Roll out into a pizza-like shape and assemble your pizza. 14-16 minutes in a pre-heated 425-degree oven will give you a nice crispy crust if cooked on either a pizza stone or perforated pizza sheet.

Buon appetito!