“What should we have for dinner?”
This question seems to be bothering me more than usual lately. With both Andrew and I working full-time jobs, planning a wedding, and trying to get enough sleep, we’ve been resorting more than we should to frozen dinners and eating out. We’ve come a long ways from our days of consisting on Rice-a-Roni and boxed mac and cheese - heck, we essentially learned how to cook together in college - but we still have a ways to go in figuring out quick, healthy, and fun recipes for weeknights.
Both of us are vegetarians, which isn’t such a problem when neither of us has any major food allergies and when we live in a place like Los Angeles. But we aren’t as open-minded as we might be either. Between the two of us, here is a small sampling of the foods we consider meh/dislike/loathe with a passion:
- Bell peppers
- Avocado (I know, I know)
- Brussels sprouts
- Lima beans
- Baby corn
- Kidney beans
…and the list goes on. You can see why we might have problems from time to time, being picky AND vegetarian. And as much as I love minestrone and stir fry and salads, we need a little variety. Plus, I would love to gradually incorporate some of the aforementioned foods into my diet; most are perfectly acceptable items and I could definitely stand some more fruits and veggies. So! I am going to try a new recipe at least once per week for one year and document how it turns out here. I’m hoping that the result will be some combination of a food diary, a cooking diary, and a plain-old reflection on the joys of finding new/exciting ways to prepare meals.
First up: cottage cheese & apple pancakes (courtesy of Mollie Katzen’s The New Moosewood Cookbook).