Mandy and Jace

We are back from our much needed mini-vacation to Dallas. My crazy level was about to go off the charts last week waiting on it to get here. I’m not sure why but weeks always slow down when you are anticipating something fun on the weekend. I am convinced that we are doing the public a service by taking vacations. You’re welcome, friends! You don’t have to see us in that terrible state of “GET ME OUT OF MIDLAND, NOW!” syndrome. We are now over our cabin fever and ready to face the world again.

Here’s this weeks menu.
Tonight: chicken rotini with spicy cream sauce
Tomorrow: Jace is working so probably take out
Wednesday: I’m thinking mini burgers and fries but that may change
Thursday: steak au poivre with lemon rice and green beans
Friday: date night!

Happy eating!

This recipe that I got from Food Network exceeded all of my expectations. I made it thinking that there is no way it can live up to our normal chili with meat in it, but we were very pleasantly surprised when we ate it. It was great over a baked potato but there are so many other ways to use it. Sorry, I didn’t get a photo. It’s a quick moving recipe and I was also very hungry by the time I was done. If you don’t like your chili too hot you may want to use only one Serrano because they pack a lot of heat. Also, remember to wash you hands after you handle them because they will burn whatever they come in contact with. I leaned that lesson the hard way!

Vegetarian chili
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded and minced
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups corn kernels
5 large portobello mushrooms, stemmed, wiped clean and cubed
2 tablespoons chili powder (here’s the link to make your own)
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked or canned black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup vegetable stock or water
optional for garnish
1/4 cup chopped fresh cilantro leaves
cooked brown rice
sour cream
diced avocado
green onions

In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers and cook for about 3 minutes or until soft, stirring occasionally. Add the zucchini, corn and mushrooms and cook for about 6 minutes or until the veggies soften. Add the chili powder, cumin, salt and cayenne and cook for about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Garnish and serve.

This week is a little strange because I am still on the Daniel fast until Wednesday evening. So the first part of the week is fast appropriate and the last part will be everything that I haven’t had in ten days.

I am so excited for Friday because Jace and I are taking a mini-vacation to Dallas. I always love our little get-a-ways. We are going to sleep in and shop. We are also going to go to the farmers market before we head back home on Sunday and get lots of very fresh fruits, veggies and meat. We started doing this last year when we went to Dallas and it is so fun to walk around outside in the cool morning air and fill our bags with goodies.

Here is this week’s meal plan.

Tonight: baked potatoes with vegetarian chili
Tuesday: white bean bisque and salad
Wednesday: end of Daniel fast feast!!!!
Thursday: Fried chicken and mashed potatoes
Friday: leaving for Dallas!

I am a sucker for pizza. I love everything about it so I had to find a way to have it even when I am on the Daniel fast. This dough has no sugar or white flour but is still very tasty. I came accross this recipe on a food blog called bread and honey.

First, whisk the flour, wheat gluten and salt in a bowl.

Wheat gluten gives it the doughy texture you want in pizza dough.

In another bowl, combine a cup of warm water, honey, yeast and olive oil.

Let it sit for about 10 minutes until it gets foamy.

Dump the yeast mixture into the dry mixture and stir until it is easy to handle.

Knead for 5-10 minutes.

Spray a bowl with nonstick spray

Put the dough in the greased bowl, cover with a damp towel and let it sit for 1 hour.

The dough will have doubled in size. Punch down the dough.

Knead into a ball, let it sit for 10 minutes and roll out to the desired pizza size.

Whole wheat pizza dough
adapted from bread & honey
1 cup water
3 cups whole wheat flour
2 tbs. vital wheat gluten
1 1/2 tbs honey
1 tsp salt
1 packet instant yeast
2 tbs olive oil

Whisk together the flour, wheat gluten and salt in a bowl. In another bowl, combine 1 cup of warm water, honey, yeast and olive oil. Let it sit for about 10 minutes until it gets foamy. Dump the yeast mixture into the dry ingredients and stir to combine. When it comes together to form a ball dump the dough onto a floured surface. Knead for 5-10 minutes. Spray a bowl with nonstick spray and put the dough in it. Cover it with a damp towel and let it sit for 1 hour. After an hour (it should have doubled in size) punch the dough down and knead it back into a ball. Let it sit for 10 minutes and roll out into your desired pizza thickness.

I didn’t get to make this dish last night due to other plans but I did want to get the recipe out there. I got it from a website called a cozy kitchen.

Rigatoni with Eggplant Puree
from A cozy kitchen

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
2 cloves garlic, whole
3 tablespoons olive oil
Salt & pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F. Line a baking sheet with tin foil or parchment paper. On the baking sheet, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Smooth the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid (optional).

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and the pine nuts and puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the parmesan. Stir to combine, adding the pasta cooking liquid (optional) 1/2 cup at a time until the pasta is saucy.

I still hope to cook it sometime so if anyone tries it let me know how it comes out.