My last plan went mostly according to plan, shockingly. I altered the buffalo chili recipe by using 2 cans of beans and adding some additional water. I think I liked the blue cheese biscuits better than the actual chili, but it was good. I also made a quick batch of polenta and tomato sauce late in the week. And we go local take out pizza on Friday evening, which was delicious.
Ever see one of those recipes that you just have to make immediately? The Gold Rush Soup with Chickpea Croutons I made last night was just one of those recipes. It was also good timing because I had a butternut squash from the farm that’d been calling to me for two weeks. It didn’t quite meet expectations, but part of that was due to my inability to get the chickpeas crispy. I’ve never roasted chickpeas before, though it’s been on my to do list forever, and I think more time might’ve done it. We’ll see next time.
lentil sloppy joes over roasted potatoes with green beans
Gold Rush Soup & Chickpea Croutons
leftover Gold Rush Soup
black bean and spinach tacos
more black bean and spinach tacos
roasted vegetables over rice
breakfast for dinner…probably these overnight waffles
macaroni and cheese
more macaroni and cheese
Spiced Coconut Lentil Soup Recipe
Clearly, I’m in a bit of a soup rut…but it’s January and I’m okay with that.