After a brief hiatus, I’ve gotten back into meal planning and grocery shopping on the weekend. It definitely takes the stress levels off me to figure out dinner on the fly and still allows me to try fun new recipes. Here’s what we’ve been eating lately:
- brown butter sweet potato noodles – these are crazy good! Dave and I aren’t huge fans of sweet potatoes, but these almost taste like sweet potato fries. YUM.
- roasted red pepper sauce and soba noodles – a standby favorite!
- chickpea casserole with lemon, herbs, and onion – easy to throw together, used up leftover cottage cheese from another recipe, and was filling. The taste wasn’t mind-blowing, but it was pretty good. We ate it on the balcony!
- sicilian lentil pasta sauce – a basic pasta sauce, but the lentils made it especially good.
- We also had rice and lentils in the rice cooker – 2c. brown rice with 1c. lentils, 4-5c. water, 2T. butter, salt, cumin, and turmeric. It was a pretty fast and easy meal, but made for a filling lunch. Plus, unexpectedly, Leo really loved it!
- And finally, sweet potato au gratin, a recipe we first tried in Tennessee, given to my mom by my brother-in-law. Another sweet potato dish that was crazy delicious!
Keegan’s Sweet Potato Au Gratin
- 1 clove garlic, minced
- 2T. lime juice
- 1 1/2t. lime zest
- 1t. dried thyme, divided
- 2 1/2c. light coconut milk
- 1 1/2lbs. peeled, thinly sliced sweet potatoes (as thin as possible – use a mandolin if you have it)
- 1c. cooked brown rice
- 1 15oz. can black beans, drained and rinsed
- 1 1/2c. spinach leaves, finely chopped
- 2T. fresh cilantro, chopped (optional)
- 3/4c. cornmeal
- 1T. olive oil
- 1/4t. cumin
- 1/2t. salt, divided
Mix together the garlic, lime juice, lime zest, 1/2t. dried thyme, 1/4t. salt, and coconut milk. Pour a third of the mixture in the bottom of a greased 9×13 casserole dish. Layer half the sweet potatoes over the coconut milk mixture. Spread half the rice and half the beans evenly over the top of the sweet potatoes. Follow with half the spinach and half the cilantro. Repeat layers, ending with the remaining coconut milk.
Bake at 350 degrees for 30 minutes. Meanwhile, mix together the cornmeal, olive oil, 1/2t. dried thyme, cumin, and 1/4t. salt. Sprinkle over the top. Rotate the dish and bake an additional 30 minutes. Let sit for a few minutes before serving.
I’ll be the first to say I was skeptical about this dish, but it blew me away. So so so delicious! A definite dish to try!
What have you been eating lately?