Welcome to another round of what I’ve been eating lately, aka here are the recipes I’ve been making and loving. Except this time it’s the holidays and temptations abound!
Yes, I had three pieces of toffee at work today that a coworker made. Yes, I ate and drank way too much at my side gig’s holiday party on Wednesday. Yes, I am Erin, Goddess of Rum Cakes. But that doesn’t mean I’ve given up on trying to eat a veggie or two occasionally. It’s difficult, but I’m making it work. Here’s how.
Cold weather favorites
I’m not a fan of winter, but I have to say, I rejoice every year when it gets cool enough to turn the oven on. You can make so many great things in the oven and I sincerely miss eating them in the summer.
Chili Garlic Sweet Potato Fries
I love sweet potatoes and have been making sweet potato fries practically non-stop since September. There’s a good reason they were part of my grocery price comparison! When I want something a bit fancier or different than your run of the mill basic sweet potato fries, I go for this recipe (I substitute plain Greek yogurt for the mayo).
Chicken Pot Pie
Straight comfort food, without the hassle of making a crust for an actual pie. Bonus: comfort food with a shit ton of veggies! I don’t own a dutch oven (those things are way too damn heavy and unwieldy, plus I don’t have the storage space for one), but I do have a Corelle casserole dish I inherited from my dad’s parents that works beautifully for this. Yes, it’s the classic cornflower blue!
Spinach and Mushroom Vegetarian Lasagna
This takes rather a distressingly long time to make because I’m so slow at chopping veggies and the small size of my kitchen makes this a bit logistically difficult to put together (where on earth are the noodles supposed to hang out after I cook them but before I assemble the dish??), but this is a great lasagna. I can confirm it freezes very well, too.
Things I cannot stop making lately
In case you haven’t noticed yet, I have somewhat of an addictive personality—there’s a lot of all or nothing in my life. I love food. I love variety in my food, but sometimes I just can’t stop eating something every few weeks for a few months in a row. Here are two recipes I’ve made multiple times in the last few months.
Slow Cooker White Chicken Chili
I found this recipe a few months ago and up until that point had never had white chili in my life. That changed really quickly. This is easy, delicious, and requires practically no effort. I buy my chicken frozen and don’t need to bother thawing it before I make this. Frozen chicken breasts go straight in with the other ingredients and they’re always cooked and ready to shred when this is done.
Plus it’s hard to overcook beans. There have been times it’s seemed like I’ve left something in the crockpot for a bit too long, and sometimes I hesitate to make a crockpot recipe because I know I’ll be gone longer than 8 hours—my thrift store crockpot doesn’t have timer options. Not a problem with this one!
Sweet Potato Grain Bowls with Green Tahini Sauce
I eat these all the time and I still cannot wrap my head around how or why these grain bowls are so damn good. The ingredients for the sauce sound like a fairly weird combination, and plain grains/sweet potatoes/black beans aren’t terribly exciting. WRONG. This is goddamn delicious.
It’s the sauce though. When added to my Vitamix, that odd combination of ingredients becomes something magical. This is not hyperbole. Make these grain bowls. (Also I told you I use tahini for things!)
Creamy Pesto Mac with Spinach
This recipe has saved me a number of times when I’ve planned poorly and find myself with nothing to eat (or rather, nothing but frozen pizza). I always have frozen spinach on hand and usually have pesto, since I buy it at Costco and freeze most of the jar. For me, at least, this is a fantastic pantry staple to make in a pinch.
They’re an acquired taste but I love Brussels sprouts now. I’ll make them with the basic salt/pepper/olive oil combo, but one of my favorite things to do is cook them for about 20 minutes, add in some balsamic vinegar and honey, and put them back in the oven for another 10 minutes. Try it. You’re welcome.
Not-so-healthy delicious things
Hah, you didn’t think I was going to skip out on the desserts, did you?
CRACKER COOKIES. Okay, so full disclosure, I haven’t actually had any of these. Yet. But look at them—don’t they look amazing? Also good thing the Budget Epicurean lives near my parents: I’m orchestrating a swap where she gets my mom’s plate of goodies (including yes, the infamous rum cake) and we get cracker cookies. I look forward to eating these when I’m home for Christmas next weekend!
Lemon Poppy Seed Two-Bite Scones
Ohhhh these are good. And they’re small so you can have just a few and feel virtuous. Or eat a bunch of them because they’re addicting. ¯\_(ツ)_/¯
Alright, y’all. What have you been eating lately amidst all the holiday excess?