Why do I do this?

I guess I accidentally took the week off blogging, too. I was busy, and tired, and boring, but here’s some food:

pasta with cauliflower

pasta with cauliflower

Okay, so, the main problem with forgetting to post to your cooking blog is that you forget the details of the cooking. I’m fairly sure that what I did here was to cook a bunch of cauliflower in boiling water and then throw it into a cast iron skillet over medium heat. Then I cooked some penne and threw it in there as well, with some crushed red pepper and maybe some vegetable broth? And then a bunch of parm and some breadcrumbs went on top and I broiled it for a few minutes. Broiling may have been ill-advised, as the breadcrumbs got a little too crispy. Or, burned. I still plan to do this again next time I have random leftover vegetables and a half a box of pasta lying around. So, you know, tomorrow.

And then there was some stir fry with peanut sauce (peanut butter, soy sauce, a splash of rice vinegar, crushed red pepper, and a little hot water to thin it, all in varying proportions that I can in no way recreate because I honestly have no idea).

brown rice and broccoli/red pepper/carrot/tofu stir fry

brown rice and broccoli/red pepper/carrot/tofu stir fry

Next time I’ll try to measure the sauce ingredients, because this one was good.

And that brings us to today, where I ruined my appetite eating brownies and trail mix and ended up making this soup at 9:00 because I felt like I needed something to eat that had a color and some nutrients.

collard green, potato, and black-eyed pea stew

collard green, potato, and black-eyed pea stew

This was from my newest issue of Clean Eating, and it was awesome. This is why I like magazines. I don’t know that I ever would have thought to put these foods together and make a soup out of them.

Also, magazines are shiny.

The only issue I really ran into was with the collards I bought. Apparently “organic” also means “totally sucky” because these were the best I could find, but they still required some seriously careful inspection and butchering to slice out the gross parts. So, while the recipe called for 8 cups of chopped collards, I probably ended up with about 2. But at least I’ll live to tell about it rather, you know?

Also, Matt has made me several cupcake bowls over the course of the week – bowls of vanilla ice cream with cupcakes on top.

You want one now, don’t you?


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