Lentil Soup with Sausage, Chard and Garlic
This came together very easily, and is quite tasty. My only change was to use part chard and part kale, as that’s what I had on hand in the freezer.
Lemony Chickpea Stir Fry
Another easy meal. Make sure you chop your tofu into small pieces – about the size of the chickpeas. Since I’m making this in the winter, I used 3 cups of cubed butternut squash I’d stashed in the freezer in the fall, and about 2 cups of kale just to bulk it up some more. This was pretty good but next time around I’m going to first marinate the tofu in something citrusy, fry it until golden, and then proceed. I also won’t try to get the chickpeas to brown as that didn’t seem to work for me, so they were a bit mushy.
Roasted Garlic and Potato Soup
Very simple soup. I messed with the proportions, using three large red potatoes, and doubling everything else. I also subbed half and half for about half a cup of the milk, just to add a little creaminess, since I use skim milk.
Earl Grey and Honey Muffins
I was actually partway through making the early grey muffins recipe in one of my cookbooks when I came to a screeching halt – my regular yogurt had gone bad (and then some) and I didn’t have anything else I could substitute. Because of this I have one major difference in what I did vs what this recipe instructs – I used way more tea (4 tablespoons) and steeped it longer – not sure exactly how long, but I’d say maybe 10-15 minutes total steeping time. They are absolutely delicious and have a wonderful tea aroma.
Coffee Coffee Cake Muffins
These disappeared at the brunch I brought them to. I didn’t have any espresso powder so I skipped that step, and as a result I felt like they lost some depth. I did use a vanilla bean, which gave them a nice aroma.