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Do you like cottage cheese? I don’t know if you do or not, but it seems like people who like cottage cheese, love cottage cheese. And people who hate cottage cheese, detest cottage cheese. There is no middle of the road, or so it seems. I am in the lovers-of-cottage-cheese-camp, although I will admit that I hated it until I was a freshman in college. Then, for some bizarre reason, my palate changed and now I love it! So if you’re a hater of cottage cheese, I am sorry, today’s meal involves a lot of it.
This meal is very simple, and yummy! It could work for breakfast, but I usually eat this for lunch or as a light dinner. Take 1 cup of cottage cheese, add 1/2 cup of unsweetened applesauce. Sprinkle with cinnamon. Enjoy. It is so yummy! I think it tastes like apple pie, or strudel, or blintz. I’ve never tried warming it, but I am sure it would taste good warm too!
Today’s meatless meal is also vegan! It is a carrot soup with tahini and chick peas via Smitten Kitchen. I haven’t made this one yet myself, but I have been wanting to for a while. Enjoy! (And tell me how you liked it if you make it! Smitten Kitchen always has the most amazing recipes.)
You probably thought I forgot your meatless meal for Friday, but I didn’t!
Today’s meal is picture-less, because I am going to be lame like that today. But trust me it is yummy. I call it, Egg With Rice and Corn, my roommate introduced it to me (she got it from a monastery in France).
First, make some rice. Follow the directions on the package, you’ll do just fine. Try brown rice for extra, healthy bonus points.
Next, heat up some canned corn, or frozen corn (it doesn’t matter which, but frozen corn has more nutrients in it and less salt).
Finally, when you rice is cooked and your corn warmed, gently fry and egg over-easy in a little butter or coconut oil (or to your taste if you don’t like runny eggs, I think over easy-tastes best here and you’ll see why in a minute).
Then put a scoop of rice in a bowl, followed by a scoop of corn (drained of course), then on top put your fried egg. Garnish with a few chives or green onion. Sprinkling a little salt and pepper on top and, viola, your meatless meal for Friday. Once you break the yolk on the egg it mixes with the rice and the corn and the salt and pepper, and it’s just oh, so good. . .
Okay, so to make up for forgetting last Friday’s meatless meal, I am giving you three meatless dinner ideas today from three of my favorite foodies!
First up, a mushroom and leek quiche from Smitten Kitchen. (This one makes my mouth water!)
Next, shrimp tacos from The Pioneer Woman. (Mmmmm, shrimp.)
And Finally, Korean pancakes (they’re savory!) from Dinner A Love Story! (Totaly making these tonight!)
I promised meatless meal ideas on Fridays, didn’t I? And I think I missed last week. And I would have missed today, but lucky for you I remembered. Unlucky for you, however, you are going to have to wait a little longer for today’s meatless meal – I am still cooking up a few thoughts.
Dear readers, do you remember how last year I tried to give you a meatless meal every week for Fridays? Do you remember how I only did it, like, three times? Well, here’s to hoping because I am going to try it again! The only change being, this year they are just going to be meatless, they will include dairy and fish. Last year I was on a little bit of a vegan kick for Lent. Now I have a high respect for vegans, but I have learned I could never be one. I love butter too much.
First up, Brocoli Cream Soup from Pioneer Woman:
Source: thepioneerwoman.com via Trena on Pinterest
Source: onceuponachef.com via Trena on Pinterest
I’ve been living off this salad for the past week. Mine also had cucumbers It’s so yummy! Enjoy!
I forgot to post this meal on Wednesday! Mea culpa! Here is one that I am sure you have the ingredients for, just lying around. Grilled PB&J! Sweet! I bet this would taste good with almond or cashew butter too. Those of you that have also eliminated dairy from your Lenten diet can substitute the butter for margarine, it’s works just as well. And substitute the glass of milk for a glass of chilled rice or almond milk. Add a fresh sliced apple to the side. Mmmmm.
Source: jennysteffens.blogspot.com via Jenna on Pinterest
Okay, today’s meal for Friday isn’t a full out dinner. But it is good! I’ve been having this Almond Milk Banana Smoothie for breakfast pretty regularly. It would make a perfect dinner too if your dashing out the door to Stations of the Cross after work. You can find the recipe and ingredients here. The recipe calls for whole flax seeds, but I use cold milled, pre-ground flax seeds, which you can find here on Amazon.com.
Source: cookieandkate.com via Trena on Pinterest
Nota bene: It always seems that is the one thing that holds me back from making a smoothie, is a lack of pre-frozen fruit, specifically banana. I’ve started slicing up six or seven bananas at a time and freezing them in advance. This way I always have a ziplock full of frozen banana to use in smoothies. And slicing them up makes it easier on the blender.
Okay! So I tried last week’s meatless meal, and it was gross. I am so sorry! I promise today’s is yummy, because I have made it many, many times! Of course my camera battery died while I was making this, so I don’t have a picture, but I promise you, it looks like beans and rice with tomatoes.
You will need:
1 can of black beans 12 or 14 oz.
1 can diced tomatoes 12 or 14 oz.
1/2 yellow onion chopped finely
1 c. frozen corn
Cumin
Peper
Better Than Bullion vegetable Base (you can find this in the soup section of most stores, Whole Foods has it for sure)
2 c. white rice (prepare rice as directed on the package)
To start, prepare your rice as directed on the package. This should take about twenty minutes. While the rice is cooking you can complete the rest of the meal. Dice the onion. In a large pan sauté the diced onion in a little olive oil. Open the beans and rinse them in a colander. When the onion is translucent add the rinsed beans, the can of tomatoes, and corn. Bring to a simmer. Add a 2 tsp. of the vegetable base. Sprinkle with pepper and cumin to taste. If you feel it needs salt, add a little more vegetable base. When the rice is finished, put about a 1/2 c. of rice in a bowl, spoon the bean mixture over the top. And that is it! Enjoy!
I don’t always add the corn or the cumin, sometimes I change things up. You can add different kinds of beans, seasonings, garlic, chilies, vegetables, etc. Whatever you like! If I have red wine or cooking sherry lying around sometimes I add a splash of that.
