I made up for last week’s minimal cooking by trying *lots* of dishes last week.
My favorite was the Maple-Roasted Brussels Sprouts. They are ridiculously good. The combination of nuts, maple syrup and brussels sprouts is out of this world. The recipe called for hazelnuts, but my grocery store doesn’t carry them, so I used walnuts instead. This was a surprisingly filling dish. Even though you’re gonna want to eat a ton (’cause they’re so yummy), they’ll fill you up in a jiffy.
I also made the Pasta Italiano. I like that it has white beans and veggies in it, and it’s tossed with a sauce made from pureed white beans. Super protein! The recipe called for asparagus, but asparagus is out of season right now (and very expensive!), so I used broccoli instead.
The Classic Roasted Vegetables were good, but when I doubled the recipe, I used the higher recommended amount of olive oil (1/2 c), which was too much. When I make them again, I’ll use the smaller amount (1/4 c).
I was pretty tired the night I made the Easy Peasy Pasta Salad, so I made a little boo boo. The sauce calls for 3 T of tomato paste and 2 T of Dijon mustard. In my bleariness, I switched the amounts and used 3 T of mustard and 2 T of tomato paste, which made the sauce rather mustardy. The pasta was still good, but I’d like to make it again with the right proportions (:
Finally, I made the Chana Masala and Garlicky Greens. Both were good, but I wish the Chana Masala made more. If I make it again, I’ll make it with the other “Indian Buffet” recipes in the book: saag aloo, vegetable biryani, and garlic naan, so I can have more leftovers!
What did you VegCook this week?
This is our last week to cook from Chloe’s Kitchen together. What recipes do you still want to try?