Monday was a bit of a cheat: I bought pre-made tortellini, steamed some spinach, made a quick red sauce (and added a little cream and parmesan cheese to it), and threw it all together...Creamy Spinach Tomato Tortellini. I was in a hurry and not terribly inspired. It turned out just fine, though, and that's what matters...right?
http://www.bombshellbling.com/creamy-spinach-tomato-tortellini/
Tuesday I made Baked Sweet Potatoes with Feta, Olives, and Sun Dried Tomatoes. I was in a rush, so never took any pictures. I kind of wish I had because the feta, olive tomato mixture looked to good and tasted incredible (I really want to make it again and just eat the whole bowl...maybe with a few slices of baguette). I am not, however, a fan of sweet potatoes, so didn't actually eat it once assembled. I did try a bit of my daughters (who loved it), and thought it was pretty good (for a sweet potato dish). The person I cook for raved about it...so there you go.
http://gourmandeinthekitchen.com/2012/baked-feta-stuffed-sweet-potato-recipe/
Wednesday was a good day...this is one of my favorite things right now: Crispy Quinoa Cakes (aka: Quinoa Burgers). I love these. My daughters love them. My client loves them. You can make a ton of extras, and have them on hand for a quick, easy meal for days!!! And they don't take that long to make! Now that I have exhausted my supply of exclamation points for the day, I'll get to the details. First of all, I discovered this pre-cooked quinoa at Target. Yes, I know I can make my own, and I often do, but I was going for efficiency and convenience here, and these packets are fabulous.
I make a few alterations to the recipe:
To begin with, I omit the basil...I don't think it needs it. Maybe you do. I have added fresh chopped parsley on occasion, but don't miss it when I leave it out. As I am not a big fan of red onions, I dice a small shallot instead. Additionally, I usually use only one clove of garlic, two at the most. Three would be over-powering. (Oh, and I have never made that red pepper cashew cream topping.)
After all of the ingredients have been mashed together, and it has had a chance to sit for a bit, it forms just lovely little patties. Heat a little canola oil in a skillet, cook both sides until they turn golden brown, then cool on a cooling rack. If you don't eat them immediately, wrap them individually, and they reheat quite nicely. As you can see from my picture, my favorite topping for these is a slice of tomato and some avocado. So good!
Thursday I made Mushroom & Spinach Roll-Ups. It was a little more labor-intensive than I had hoped, but they were well-received so I'm not going to complain (although I kind of just did). I used regular white mushrooms because that was what I had on hand. I'm sure other mushrooms (such as the baby bella, would be delicious too).
For some reason, i don't have a picture of the final, baked dish...which had been topped with grated cheese. It looked and smelled fantastic, and tasted great too! The link to the recipe shows you a photo of the end result.
🎶 My soundtrack for the week included The Bravery and Big Pink...
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