Harry Houdini would be proud. The ‘nothing’ I’m referencing is what I thought I could possibly make for dinner tonight.
But I turned on my thinker and came up with something, a solid meal plan:
Cauliflower & Mushroom Casserole
In the dish:
- 2 cups cauliflower, chopped
- 1 pint mushrooms, sliced
- 1 cup brown rice
- basic white sauce (whole wheat flour, butter, 1/4 c parmesan)
- salt, pepper, and garlic powder
I chopped my veggies, cooked up the brown rice, made the white sauce, and threw it all together in a large bowl. Stir, stir, stir. Season. Place into casserole dish. Bake at 350°F for 30 minutes.
I served this with some tilapia and an orange Balsamic reduction.
This was my first second attempt an making a balsamic reduction. (I have tried to block out the first try ::blech::) I squeezed the juice from one orange into 1/3 c balsamic vinegar (way too much). Then proceeded to whisk my heart out, until it was nice and thick.
Note: This process creates a very cumbersome aroma. It might not be wise to plan this before having guests in your home, or I suggest you invest in some serious odor-eaters.
WHO COULD FORGET ABOUT DESSERT?!
Pumpkin Fudge à la HEAB
(3.5 ingredient fudge)
I saw HEAB’s 2-ingredient fudge this week, and I knew I needed to have it in my life. How convenient that I have copious amounts of chocolate and coconut milk on hand? Since this is the easiest base for fudge ever I figured it would be fair to experiment.
… and cacao nibs…
Come on, patience, I know you’re in there somewhere!
Thanks Heather, from the bottom of my happy belly!