I keep thinking this dish is seafood, but it’s not. It looks like a delicious deconstructed crab cake, which seem amazing but I know I will hate. I hate seafood. With an undying passion.
That being said, this bowl is fantastic! It’s made with white (or navy) beans, bulgur, and summer squash that’s roasted with black pepper and salt. Then you smother that whole thing with delicious Caesar dressing from Appetite for Reduction.
It is missing a green element–I’m thinking kale (if you can find the good kind), asparagus, or even swiss chard. Any suggestions?
Guess what, you guys! I got a new cookbook! I bought The Happy Herbivore, and so far I’m digging it. This the first meal I’ve made from the book, but I’ll be making another one tomorrow night, and I’m interested to see how it comes out.
This recipe for Tamale Casserole reminded me of a family dish we used to make called Tamale Pie. And while this dish bears little resemblance to the meat and cheese-filled heart-attack-inducing disaster that tasty item was, I loved it. I did make a few substitutions, which ended up with me having six portions instead of the recipe’s original four. Not really a problem, since this kind of casserole almost always tastes better the second day!
So here’s what I did:
Instead of jarred salsa, I made my own, probably about a cup and a half
I used 2 cups of beans instead of half a cup
I added 2 cups of cooked bulgur (though you could use any sort of meaty grain you like)
I added a small can of diced green chilies (because my husband loves them)
I added 8 oz of tomato sauce (so that things wouldn’t get dry–they didn’t!)
I really liked my substitutions, because of their enhanced nutritional profile (hello, protein!) and that they bulked this up enough that I didn’t need to divide the cornbread topping. And the cornbread? HELLO. Delicious. I am always skeptical about making applesauce baked goods, but this worked. It didn’t rise much, but I think that’s because I went the extra cornmeal route, since this would be a very corny topping.
This is our last bowl for this week, though I am going to make two more next week. This bowl ain’t pretty to look at either, folks.
I think this meal looks sort of like a crazy crab cake–at least the sauce on top. This may be my favorite bowl from the whole week, though you could just call it the beige bowl and be done with it. I had some chives–I probably could have thrown them on top. It’s got Caesar Chavez Dressing, bulgur, and roasted cauliflower (which, p.s., will make your house smell like hot butt when you cook it). But the dressing! So good. The shallot in it was raw, which was a little overpowering. I think next time I’ll possibly cook half the shallot, and leave the other half raw for some snap. That seems like a lot of work, though.
Also, I pretty much love any meal that has capers. And I love, love, love how creamy cashews make this dressing. All in all, I can’t wait to eat it again tomorrow! I also think this would be great with some jerk asparagus, also from Appetite for Reduction.
After getting back from vacation, I think I was really eager to start making my own food again. Because I picked out only the most time-consuming, kitchen-destroying meals for dinner. Good grief! What was I thinking?
This pear and roasted red pepper salad from Appetite for Reduction is like the peacock of salads. Look at it! Also, please note that I totally forgot to buy the couscous–so I just used bulgur that I already had. Hey, it’s wheat, right? Yeah, I’m going to have to try to make this again. I have to take an aside here for the pears–I didn’t even know I liked fresh pears, I usually only have the tinny ones from cans. I was in heaven! I kept sneaking pear slices while everything else cooked.
And I wanted to make the Cauliflower Pesto soup to go with it (also from AfR), since neither recipe had as much protein as I needed to get that day. So, I fired up both food processors and got cooking. When my husband saw the mess I’d made, he went down on both knees in the kitchen, crying out in horror. Not really.
I thought this soup would be green! I have to stop using that dark, dark veggie stock. But it is sooooo tasty.
Both turned out really well, and tasted great together, which is no small feat for me and meal-matching. But the creaminess of the toasted pine nuts went really well with the sharper flavor of the roasted peppers. Hooray!