And the weekend turns round to a new week...

Hey! I did have a picture of that mac n cheese:

Friday: asparagus risotto

1 large shallot, diced.  Sauteed in about 1tbsp each olive oil and butter, plus 1/2 cups arborio rice, slowly cooked with 3 cups vegetable stock and 3 cups water.  A little mascarpone stirred in at the end, some frozen asparagus, and romano cheese.

Saturday: polenta lasagna

A little tomato sauce in the bottom, a layer of polenta slices (cut from tube of polenta), sauteed cremini mushrooms and onions, cannellini beans, mozzarella, polenta, tomato sauce, mozzarella.  Bake at 375 until bubbly and brown.

Sunday: family dinner with good friends.  Take-out Indian.  Much saltier than our neighborhood place, wow, were we both feeling it the next day.

Monday: risotto cakes, stuffed with mozzarella (flat arancini).

Phew!  Lots of good eating going on and no vegetarian-for-Lent deprivation!

Whew....

Where did that week go?

And not a single picture this week - we scarfed all our food down too quickly to mess with photography!

Sunday: empanadas
-We made empanadas stuffed with various combinations of black beans, queso fresco, onions, and red bell pepper.  We fried most of them and baked a few.  While the baked ones were fine (and would be improved by brushing them with oil next time) the fried ones?  Wow.  That was a dangerous little discovery.  So, so good, and pretty easy.  Probably not a weeknight meal, but still, so good.

Monday: mac n cheese
-made from this recipe, using 1/2 mozzarella and 1/2 havarti with dill cheeses, gluten free flour and corn macaroni.

Tuesday: black bean tacos using leftover black beans and corn tortillas made from the last of the empanada dough.

Wednesday: celeriac and potato rosti
-coarsely grate one large potato and one medium celeriac.  mix with enough flour and egg until you think you can press it together to make a patty.  mix in chopped celery and press the whole deal into the pan.  cook over medium to medium high for 5-8 minutes, flip, repeat.  We made two rosti and put the first one in the toaster over at 350 while the second one cooked, and we both enjoyed the baked rosti more than the griddle-only one.  Serve with a mix of plain yogurt, sour cream, and dill.

Thursday: Indian take-out!  yum.  I was looking forward to this all week!

Snow Day!!

I love waking up to snow! In celebration of the snow, we started the day with chocolate chip pancakes.

Some of us had peanut butter chocolate chip pancakes:

Yum!

After a long, busy day of chores, we had a quick and delicious supper of "Wisconsin Mac & Cheese" from the Bon Appetit recipe-a-day calendar. Trader Joe's frozen green beans on the side. Delicious! And probably dangerous to have a 10-minute stovetop mac & cheese recipe in the arsenal.

Made with Sam Mills corn pasta (elbow macaroni), gluten free all-purpose flour (no xanthan gum), and 2% milk.