I am not gluten free. But! A lot of people are, and all of the kinds of people in this world should be allowed to eat cake. Yummy cake. Intentional cake. Cake with chocolate chips on top of it that are slightly melted like icing.
This recipe came to me via Instagram; someone that I hadn’t heard of before posted the recipe and it included almond flour which I HAPPENED to have a bag of in my freezer, among other gluten free ingredients that need a home.
…Oh hello, here’s a salad we can SINK OUR TEETH INTO. Finally.
I’m all about a main dish salad. I order them often in restaurants because I want to, not because I’m punishing myself for something or feel like I should. BUT, the salad’s gotta be a good one. House made dressings, fun protein choices, crunchy things, etc. If salads on a menu don’t look good, I’m heading straight for ordering a dinner entree during brunch because the smothered chicken is just always so legit, right?
…Today in Quick Dinners With Four-ish Ingredients:
And also What To Do With Baked Tofu!
This is a dinner that I made specifically to pair with the baked tofu from Monday, and one that we make all the time. We love Thai food, and Thai green curry is something that I order almost every time I go to a Thai restaurant.
Curry, though, can take some time to simmer and build flavors. I love doing that BUT definitely only on weekends. Weekdays aren’t the time to add little pinches of this and that or be dealing with whole lemongrass and jalapenos, nope. So THIS Thai Curry is the polar opposite in terms of effort: Vegetables, coconut milk, green curry paste. Full stop, done and done.
…Hello and welcome to your Monday!
File this one in your “things to make all the time” list of fave recipes.
This, my friends, is baked tofu. We make some version of tofu two or more times per week, and even more since both kids started eating solid foods. Jay and I both eat meat, but the meat in our food system is, let’s say, dicey at best. We try to buy lots of local meat, and with that comes a higher food cost. SO, we offset that by eating vegetarian several days per week, so that when we do eat meat we feel good about it while not completely going broke on fancy groceries.
…A perfect dinner, comin’ atcha!
We are always on the hunt for light and/or vegetarian dinners, and this one kept popping up on my Instagram several weeks ago. I’m a huge fan of Chicken Adobo, a soy/vinegar Philipino dish. This version features cauliflower as the main ingredient and is different + much lighter.
The sauce here is suuuuuper umami and bright from the vinegar, which I love. There’s some sugar here as well, and I love how pungent the sauce gets after it simmers a little bit.
The method here is so simple: sear some cauliflower for tons of flavor, then simmer it in the adobo sauce for a few minutes until it’s cooked. The whole dish is done in 30 minutes, maybe less, and YES PLEASE extra sauce all over some rice you’ll serve this.
…