We’ve had two awesome meals this week that I wanted to share. Meal planning has been going really well. Generally I pick 3 or 4 recipes for the week, buy all the ingredients, then make whichever one I feel like or have time for. If I don’t make one of the meals, it rolls over to the next week. It’s been hugely helpful to have recipes already picked and groceries bought. It’s defnitely helping me to stay creative in the kitchen and to make different types of food.
First up: tomato potato curried soup with hardboiled eggs. Sounds a little strange, right? It was delicious! I followed this recipe, minus the ginger, jalapeno, and cilantro. We really liked it and found it to be an awesome change of pace.
It also uses up all those leftover easter eggs!
Last night was creamy roasted red pepper sauce with soba noodles. The original recipe calls for goat cheese, which I love, but is way too expensive. So I made my own substitutions and wow. The picture doesn’t do this meal justice. It was amazing. It was also really fast to make and, at Dave’s request, will definitely be making an appearance on the table again.
Creamy Roasted Red Pepper Sauce with Pasta (adapted from here)
- 1 onion, chopped
- 2T. olive oil
- 2t. minced garlic
- 1/4t. salt
- 1/2t. italian seasonings
- 1c. plain greek yogurt
- 1/2c. nutritional yeast
- 1/2c. grated parmesan cheese
- 2 roasted red peppers (jarred or roast your own)
- 2 large handfuls raw spinach
- 1 pound pasta of your choice, cooked
Saute the olive oil and onion over medium high heat for 5-8 minutes, stirring occasionally, until onions are translucent. Add the garlic, salt, and italian seasonings. Saute for another 5 minutes or so. Add the yogurt, nutritional yeast, and parmesan and stir well to form a thick sauce. Add the roasted red peppers and spinach. Using an immersion blender, puree the entire mixture til smooth. Serve over pasta.
What have you made recently? Link to recipes in the comments!