Posts tagged dinner

Sands Through an Hourglass

Summer is slowly slipping away from me. I know because rather than crafting, I’ve been planning for the start of school.  On Wednesday, Hubby and I fly to Wisconsin, where I thought I’d have copious amounts of crafting and reading hours. From recent talks with the in-laws, we’re learning about all kinds of plans that have been made for us. I’m sure I’ll fit in some crochet, cross-stitch and reading somewhere, though!

I’m up to 23 small circles for the Galaxy top, but I need more yarn to keep going.  I finished off the first skein for my blue baby blanket, so it’s about half way done.

I made a card for my dad’s birthday from a template from Card Positioning Systems.

This week we’ve had some yummy dinners, courtesy of various magazine recipes.  One was breakfast pizza from Family Circle. As you may know from reading this blog, we’re big fans of breakfast for dinner in my house. I used veggie sausage and added chopped onion and pepper from the farmer’s market. Otherwise, it’s reduced fat crescent roll dough, with shredded hash browns, 3 eggs scrambled and some cheese. It was tasty.

Also from Family Circle, I made corn fritters. I’ve never fried anything before in that much oil, except when I was a kid and my mom used the fry baby. But wow! Now I get why Americans are so obsessed with fried food! We served the fritters with a salad, as if that would off set the fried yumminess.


Then last night I made a Korean BBQ marinade from Vegetarian Times for some tofu.  The recipe called for 6 cloves of garlic. I put in 5, and the house still smells like garlic. It was tasty, though.  I used garlic and pepper flavored tofu because the store was out of extra firm. I sliced it and froze it and made the marinade.  When the marinade cooled I let the tofu sit in it for 30 minutes.  Then I seared it over high heat and we served itwith our left over salad. The tofu tuned out so delicious, I had two slices and Chris polished off the rest (yes, my meat and cheese husband ate 3/4 of a brick of tofu).



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In honor of two websites that I love, Joyful Abode and Vegan Lunchbox, I decided to add a food component to this site.  I like to cook, and unlike my recent love of crafting, my love of cooking isn’t new.  We cooked a lot growing up.  We had a wonderful garden and a constant supply of fresh veggies.  In the summer my sister and I would help my mom bake a myriad of zucchini dishes- cake, muffins, lunchbox squares. We baked all kinds of cookies- chocolate chip, peanut butter, oatmeal raisin.  Christmas snacks, like logroll.  Besides baking, my mom made dinner almost every night, until we were in high school. My grandmother is an amazing cook- her pies, oh my!

As I grew up, I learned how to cook vegetarian dishes for myself.  When my husband and I got together, we cooked dinner nearly every night.  He doesn’t like to cook, but does some nights each week.  This leaves me to explore magazines and cookbooks to find recipes that sound yummy. I also try to recreate things I’ve eaten in restaurants that I’ve liked.  My husband is not vegetarian- and is actually a meat and cheese lover, tried and true.  I don’t eat meat and I’m not crazy about cheese, so we get creative with our dinners.

We have a tiny kitchen in the apartment, and as we’ve begun house hunting, it’s the kitchen that I look at first.  If there’s a lack of counter space, the rest of the house gets forgotten. So for now, most of the food we eat is simple to make, few steps, because I don’t have the space to spread out.  When I do- watch out world!

Again with the sideways pictures!  I made stuffed shells last night.  Just boil the shells, drain and rinse with cold water.  In the pan, saute soy crumbles and sauce- we like O Oraganics Mushroom.  Spread thin layer of sauce in baking pan, scoop burger mixture into shells. Add cheese and rest of sauce on top and bake until cheese melts.  Yummy and easy.

I bought this box at the 99 Cent store yesterday.  It reminded me to the bento boxes used on Vegan Lunchbox.  I’ve though about ordering one, but they’re pricey.  This worked just as well. It’s a tofu, cheese, and lettuce sandwich, pretzel twists, raspberries, leftover broccoli and cheese sauce, and a York 100 Calorie wafer bar.  I brought it to school for lunch today.  It was great.  I normally keep a stash of food at school and make everything there, but I could see how this will help with portion control!

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