Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Chipotle!

I took advantage of the special deal Chipotle was having, to buy a sofritas entree on Monday.  We can present the receipt until the end of February for a free entree, so it was kind of 2-for-1.  I don’t know how one person can eat a whole burrito.  I order mine with a little bit of everything.  This time it was sofritas, corn salsa, pico de gallo, pinto beans, cilantro lime rice, sour cream, cheese and lettuce.


We split the burrito for dinner.  I put mine in a bowl so I could mix everything together.  It wasn’t as salty that way.  I don’t think I’ll order the sofritas again, unfortunately.  I just don’t like the seasoning.  I wish it had the same seasoning as the carnitas or beef.  I’m glad there are vegetarian options out there, though.


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Mexican Lentil Tortilla Soup

I tried this Food Babe recipe for Mexican Lentil Tortilla Soup.  Instead of cooking the tortilla strips in with the soup, I toasted them and sprinkled them on top before serving.  I thought it needed more lentils.  I also cut down on the vegetable broth. It was good though.  I think I’ll add more cumin and some chili powder to the leftovers.


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Sofritas Monday Next Week

Just sharing the news about Sofritas Monday at Chipotle next week.  If you order sofritas at Chipotle next Monday (January 28h), bring your receipt back on your next visit (Jan. 27 – Feb. 28) and get a free burrito, bowl, salad or taco on your next visit.


Here’s the link for more info:

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Meatless Monday – Baked Samosas

Tonight I tried the samosas recipe from the original “Moosewood Restaurant Cookbook,” only baking them instead of frying.  I’d seen a post on Facebook last week with the baked version.  Thee filling is mashed potatoes, peas, spices and onion.  I added some Quorn grounds (like ground beef) for more protein.  The dough is just flour, salt, yogurt, butter and water.  Everything seemed a little dry before even baking the samosas, so of course the samosas were dry when they were cooked.  I even added a little liquid to the filling.  Not bad.  Not great.  A lot of work for something so-so.  I have some filling leftover and I think I’ll add a beaten egg to the mixture and make patties, kind of like masala burgers.


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Meatless Monday – Noodles

One of the cookbooks I got for Christmas was Mark Bittman’s “How to Cook Everything Fast.”  I think I’ll get good use out of it.  The ingredients list is relatively small and the cooking directions are relatively short.  I combined two recipes.  One was “Cold Peanut Noodles with Whatever You Have” and the other “Udon Noodles with Tofu Teriyaki.”   Basically I cooked udon noodles and made a peanut sauce and added veggies & faux chicken and tofu.  The teriyaki part of the recipe involved usiing half a cup of soy sauce for 4 people.  That seemed like a lot, which is why I opted for the peanut sauce from the peanut noodle recipe.


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Meatless Monday – Macaroni & Cheese

I heard about a restaurant in Oakland, CA called Homeroom that serves only macaroni & cheese.  Ever since then I’ve had mac cheese on the brain.  One of my New Year’s resolutions is to cook more from the cookbooks I have.  The Moosewood Restaurant Favorites cookbook has a basic cheese sauce recipe, as well as a recipe for macaroni & cheese with broccoli.  That’s what we had for dinner tonight, minus the broccoli.

While I was making the sauce I remembered the sauces in the movie “The Hundred Foot Journey.”  Maybe that’s why I’ve been craving something with bechamel!  I added some aleppo pepper and nutmeg for seasoning.


One thing I don’t like about baked mac cheese is how dry it gets.  I like it the way it is in the pot, only I miss the crispy top.


I ended up mixing together some butter, panko and parmesan cheese to sprinkle on top, and put little dishes under the broiler just to brown, without really baking the rest of it.  It turned out well.   I used all cheddar, which was kind of one dimensional.  Next time I think I’ll add some parmesan in the sauce too.


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New Year’s Day

I picked up a can of Ranch Style brand black eye peas when I was grocery shopping, lured by its prominent display at the end of an aisle.  I was missing my family, who gathered for a big Japanese New Year’s dinner for years.  Instead of Japanese food, we had Southern New Year’s dishes for dinner.  Hoppin’ John (the recipe from the label on the can, with celery, onions, garlic, rice and kielbasa – I used chicken fajita sausage), braised cabbage, and sweet potatoes (traditional Japanese New Year food, if it has chestnuts in it).  I’d heard cornbread is traditional  too but since we just had it last week, I didn’t want to make it again so soon.  I substituted Fritos at the last minute.  Corn signifies gold.  The green of cabbage symbolizes dollar bills and the black eyed peas are coins.


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