The Weekly Round-Up: 6/25 – 6/30

Summer leads to more freedom and flexibility in my schedule, but also far greater irregularity. This week, I’m attempting to cook on Tuesday, Wednesday, & Thursday.

Tuesday – Stuffed Peppers
Italian-Style Stuffed Peppers

Ingredients for Italian-Style Stuffed Peppers
4 bell peppers
1 onion
Small handful parsley
Bread crumbs
1.5 cups rice
3 tbsps. cheese of choice
2 eggs
Capers (if desired)
Marinara sauce (store-bought or homemade)

Wednesday Fattoush
Fattoush Salad

Ingredients for Fattoush:
2 lemons
2 cups romaine
1-2 cucumbers
2 cups tomatoes
Small bunch parsley
Small bunch mint
3 scallions
Pita bread or pita chips

Thursday– Enchiladas?
Veggie Enchiladas a la Jamie Oliver

Enchilada Ingredients:
2 red or yellow peppers
2 ears corn on the cob/frozen corn
1 large can black beans
6 spring onions
1 bunch coriander
1 lime
1 large can plum tomatoes
Cheddar cheese
8 tortillas of choice

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The Weekly Round-Up: 6/11 – 6/16

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Sunday: Raw Falafel Buddha Bowls
Raw Falafel Buddha Bowls

Ingredients for Raw Falafel Buddha Bowls:
1.25 cups sunflower seeds
1 shallot
Bunch cilantro
3 lemons
Baby salad greens
2 carrots
1 beet
1/2 cup tahini

Monday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Tuesday: Spring Salad with Lemon-Chive Dressing
Spring Salad with Lemon-Chive Dressing

Ingredients for Dressing:
1 lemon
1 cup avocado oil or EVOO
Dijon mustard
Maple syrup
Chives

Ingredients for Salad:
1 cup frozen shelled edamame
10 asparagus spears
2 cups arugula
2 cups kale
8 radishes
1/2 cup walnuts

Wednesday: Spinoccoli Pizza
Spinoccoli Pizza

Sauce Ingredients:
¾ cup heavy cream or half-and-half
1 clove garlic
6 tbsp. freshly grated Parmesan cheese

Toppings:
1/2 cup baby spinach
1 cup broccoli florets
2 oz. shredded mozzarella
2 oz. shredded cheddar

Pizza Dough Recipe:
Pizza Crust

Thursday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Friday: Cheesy Broccoli and Pepper Orzo
Cheesy Broccoli and Pepper Baked Orzo

Ingredients for Veggie Baked Orzo:
1.5 cups orzo pasta
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1 red onion
2 peppers
3 cups broccoli
1 14-ounce can diced/crushed tomatoes of choice
1 cup cheddar
1 cup mozzarella

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The Weekly Round-Up: 6/4 – 6/10

Sunday: Black Bean Edamame Burgers
Black Bean Edamame Burgers

Ingredients for Black Bean Edamame Burgers:
1/2 cup farro
1 yellow onion
3 medium carrots
2 garlic cloves
16oz cremini mushrooms
(2) 15oz cans black beans
1.5 cups bread crumbs
1 cup edamame
1/4 cup cilantro
1/4 cup parsley
2 eggs
Dijon mustard
Hamburger buns
Preferred burger fixings

*This recipe is a bit time-consuming, but it makes a lot of burgers. We’re usually able to freeze at least 1/2 and then get 2 separate burger nights from one cooking stint.

Monday: Mango-Blueberry Couscous
Mango Blueberry Couscous

Ingredients:
3/4 cup couscous
1-2 cups blueberries
1 mango
1/2 cup red onion
Handful fresh mint
1/2 cup sunflower seeds
1 tablespoon lemon juice

Tuesday: Kale-sadillas with Kale Pesto
Kale-sadillas
Kale Pesto (part of this recipe)

Ingredients for Kale-sadillas:
1 red pepper
1 red onion
1.5 cups kale
3/4 cup cheddar cheese
6-8 tortillas

Ingredients for Kale Pesto:
Garlic
Walnuts
2-3 cups kale
Lemon
1/4 cup Parmesan cheese

Wednesday: Lemon-Garlic Zucchini Noodles with Tomatoes
Zucchini Noodles
My mother-in-law was the one who got me interested in zucchini noodles. This recipe is light and great for summer.

Ingredients for Lemon-Garlic Zucchini Noodles:
10oz grape tomatoes
2 pounds zucchini, spiralized
1 lemon
3 tbsps pine nuts

Thursday: Homemade Spinach and Ricotta Ravioli
Celebrating all of my after-work commitments winding down by putting in some serious kitchen time with my pasta maker.

Friday: Vanilla Bean Banana Crepes (Breakfast for Dinner)
Vanilla Bean Banana Crepes

I’ve been curious about this flourless crepe recipe for a while now…I have so many questions about what the substitution for flour will do for consistency and flavor.

Ingredients for Banana Crepes:
1 banana
2 eggs
1/4 of a vanilla bean pod
Fillings of choice (I’ll be trying peanut butter and whatever berries I have in my freezer.)


And, to mark yesterday’s awful environmental news…

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The Weekly Round-Up: 5/29 – 6/2

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The end of the school year always means utter madness, so the focus this week is on making quick & nutritious meals.

Monday: Veggie Stir Fry
I am recovering from a stomach bug that has left me still trying to ease my way back into eating. I’m keeping it simple with a quinoa veggie stir fry to start the week.

Ingredients:
1 pepper
1-2 heads broccoli
Handful of snap peas
1 zucchini
Other veggies
Quinoa
Tofu (if desired)

Tuesday: Tortellini with Kale Pesto and Peas
Tortellini with Kale Pesto and Peas

Ingredients for Kale Pesto:
Garlic
Walnuts
2-3 cups kale
Lemon
1/4 cup Parmesan cheese

Ingredients for Tortellini Dish:
1 small or large package pre-made tortellini
1 yellow onion
6 cups veggie broth (I sometimes cut this back to 4 cups, so it’s not so liquid-y)
1 1/2 cups frozen peas (about 1/2 a standard-size frozen bags

Wednesday: Pizza a la Stephen
I’ll buy some veggies and my amazing husband will turn them into an immaculate pizza!

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Friday: Date night!

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The Weekly Round-Up: 5/21 – 5/26

Screen Shot 2017-05-19 at 7.05.04 PM.pngSunday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:

2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Monday: Vegan Taco Salad
Vegan Taco Salad

Taco Salad Ingredients:
1 cup farro
1/2 cup mild salsa
1/2 cup cashews
2-3 limes
2 heads Romaine lettuce
1 large tomato/pint grape tomatoes
1 15-oz can black beans
1 cup corn
1 cup tortilla chips, crushed
2-3 green onions

Tuesday: Orecchiette with Roasted Asparagus and Feta
Orecchiette with Roasted Asparagus

Orecchiette Pasta Dish Ingredients: 
1 pound orecchiette
1 1/2 pounds asparagus
1 lemon
1 cup feta cheese

Wednesday: Mediterranean Salad Bowl
Mediterranean Salad Bowl

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
Lemon
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Thursday: Eating Out
To celebrate approaching the end of this busy, busy month!

Friday: Teriyaki Chickpea Stirfry
Teriyaki Chickpea Stirfry

Ingredients for Chickpea Stirfry:
1 medium onion
ginger
8 ounces mushrooms
3 carrots
1 bell pepper
8 ounces snap peas
1 15-oz can chickpeas
1/2 cup teriyaki sauce (homemade or store-bought)
16 ounces cooked rice
2-3 green onions

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The Weekly Round-Up: 5/14 – 5/19

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Sunday: Eggplant Parmesan
Eggplant Parmesan

We didn’t actually wind up making this last week — it seems like a great meal for a rainy, rainy day.

Ingredients for Eggplant Parm:
1 eggplant
Bread for breadcrumbs
Parmesan cheese
3 eggs
2 cans (14.5 oz) diced tomatoes
1 small bunch basil
Mozzarella Cheese

Pasta of choice (for serving)

Monday: Enchiladas
Veggie Enchiladas a la Jamie Oliver

Enchilada Ingredients:
2 red or yellow peppers
2 ears corn on the cob/frozen corn
1 large can black beans
6 spring onions
1 bunch coriander
1 lime
1 large can plum tomatoes
Cheddar cheese
8 tortillas of choice

Tuesday: Spring Nourish Bowl
Spring Nourish Bowl

Spring Nourish Bowl Ingredients:
1 cup quinoa
1 bunch asparagus
3-4 turnips
2 cups sugar snap peas
3 radishes
1 bunch cilantro
4 eggs

Dressing Ingredients to Check For in the Pantry:
rice vinegar, sesame oil, white miso, tahini, honey, ginger

Wednesday: Spinoccoli Pizza
Spinoccoli Pizza

Sauce Ingredients:
¾ cup heavy cream or half-and-half
1 clove garlic
6 tbsp. freshly grated Parmesan cheese

Toppings:
1/2 cup baby spinach
1 cup broccoli florets
2 oz. shredded mozzarella
2 oz. shredded cheddar

Pizza Dough Recipe:
Pizza Crust

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Friday: Scrounge Day
Every once in a while, I try to make an effort to use up miscellaneous leftover ingredients. Today will be one of those days!

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The Weekly Round-Up: 5/7 – 5/12

Screen Shot 2017-05-05 at 7.37.38 PMSunday: Eggplant Parmesan

Eggplant Parmesan

Ingredients for Eggplant Parm:
1 eggplant
Bread for breadcrumbs
Parmesan cheese
3 eggs
2 cans (14.5 oz) diced tomatoes
1 small bunch basil
Mozzarella Cheese

Pasta of choice (for serving)

Monday: Green Goddess Bowl
Like-Life Alive’s Green Goddess Bowl

Ingredients for the Bowl:
14 oz firm tofu
4 cups fresh kale
4 cups broccoli florets
3 cups brown rice
2 avocados

Ingredients for the Sauce:
2 tablespoons minced garlic
40 grams grated ginger (2 inches ginger root)
2 lemons
3 tbsps soy sauce
2 tbsps tahini

Tuesday: Frozen Pizza
Two people too busy to cook

Wednesday: Mediterranean Rice Bowl
Mediterranean Salad Bowl

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
Lemon
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Thursday: Radish and Egg Salad Sandwiches
Radish & Egg Sandwiches

Ingredients for Radish and Egg Salad Sandwiches
8 eggs
1 bunch radishes
1 bunch chives
1/2 cup Greek yogurt
2 tbsps. Dijon mustard
Alfalfa sprouts
Bread of choice

Friday: Taco-Stuffed Zucchini
Taco-Stuffed Zucchini

Ingredients for Taco-Stuffed Zucchini:
2-3 large zucchini
2 cloves garlic
1 8oz package tempeh (look near the tofu)
1 ear corn/frozen corn
2 jalapeno peppers
1 large tomato
1/4 cup veggie broth
3/4 cup cheese of choice

Optional Things to Serve Them With: cilantro, lime, sour cream, tortilla chips

COMIC THIS WEEK

The Weekly Round-Up: 4/30 – 5/4

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Sunday: Zucchini Parmesan Sandwiches
Zucchini Parmesan Sandwiches

Ingredients for Sandwiches:
2 zucchini
1 egg
3/4 c. Panko breadcrumbs
1/3 c. Parmesan cheese
1 baguette or Italian bread loaf
1 log mozzarella cheese
1 c. marinana sauce
1 bunch basil

Monday: Tortellini and Kale Pesto
Tortellini with Kale Pesto and Peas

Ingredients for Kale Pesto:
Garlic
Walnuts
2-3 cups kale
Lemon
1/4 cup Parmesan cheese

Ingredients for Tortellini Dish:
1 small or large package pre-made tortellini
1 yellow onion
6 cups veggie broth (I sometimes cut this back to 4 cups, so it’s not so liquid-y)
1 1/2 cups frozen peas (about 1/2 a standard-size frozen bags

Tuesday: Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
1 onion
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Wednesday: Tomato Kale Fettuccine
Kale, Tomato, and Mozzarella Fettuccine

Ingredients for Pasta Dish:
8 ounces whole-wheat fettuccine
1 package grape/cherry tomatoes
1 14.5 ounce can diced tomatoes (fire-roasted, if desired)
1 clove garlic
2 tablespoons capers (optional)
1 bunch fresh kale
4 oz burrata or mozzarella cheese

Thursday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
Garlic
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Friday: Fried Rice and Spring Rolls
Veggie Fried Rice

I got these tasty-looking frozen spring rolls the last time that I was at Whole Foods. So, we’ll be trying to make our own veggie-fried rice to go with them.

Ingredients for Veggie-Fried Rice
1 piece ginger
2 cloves garlic
3 eggs
4 c. brown rice (cook beforehand)
1-2 cups frozen peas
1 cup frozen corn
2-3 green onions

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The Weekly Round-Up: 4/23 – 4/28

Screen Shot 2017-04-21 at 4.47.35 PMSunday: Chickpea Fattoush Nourish Bowl
Chickpea Fattoush Nourish Bowl

Ingredients for Salad:
2 pita breads or pita chips
1 lemon
2 15-oz cans chickpeas
3 romaine hearts
Cherry tomatoes
1 English cucumber
2 scallions
3-4 radishes
1 handful fresh mint

Monday: One-Pot Pasta Primavera
One Pot Pasta Primavera

One Pot Pasta Primavera:
4 cups veggie broth
8 ounces linguine (I use whole wheat)
1 small onion
1 pound broccoli crowns
1.5 pounds asparagus
4 ounces mushrooms
4 cloves garlic
3/4 cup frozen peas
1 handful fresh parsley
1/4 cup whipping cream (I substitute coconut creamer)
Parmesan cheese (if desired)
1 lemon

Tuesday: Frozen Pizzas
Two people with too many commitments to cook!

Wednesday: Spring Salad with Lemon Chive Dressing
Spring Salad with Lemon-Chive Dressing

Ingredients for Dressing:
1 lemon
1 cup avocado oil or EVOO
Dijon mustard
Maple syrup
Chives

Ingredients for Salad:
1 cup frozen shelled edamame
10 asparagus spears
2 cups arugula
2 cups kale
8 radishes
1/2 cup walnuts

Thursday: Speedy Veggie Noodle Bowl
Speedy Veggie Noodle Bowl

Ingredients for the Bowl:
soba noodles
1-2 heads broccoli
3 stalks celery
1 red pepper
2-3 large carrots
3-4 green onions
1 cup edamame

Ingredients for the Sauce:
rice vinegar
tamari
sesame oil
garlic
ginger

Friday:
Mexican Fried Rice Nachos

Ingredients for Mexican Fried Rice Nachos:
1 small onion
2 garlic cloves
1 jalapeno pepper
1 15-oz can black beans
Frozen corn
Lime
1 cup rice of choice
1 bag tortilla chips (I recommend Garden of Eatin’)
Other toppings of choice: sour cream, cilantro, etc.

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Back Next Week

Dear Friends,

I’m on my April vacation next week and will be using the week to do school projects and some very important wedding-planning business in Boston. So, look for a new Curious Kitchen update at the end of next week. Recycle your favorite recipes for this week! I do promise to do some recipe experimentation so that I’ll have a new recipe or two to share in the coming weeks.