Didn't have any fresh vegetables. It was cold today. When I saw the cornmeal in the cabinet it inspired me to make cornbread. And I remembered I had one more can of Amy's chili in the pantry. There was going to be 3 (yey--Grandma visited!) so I knew I needed to bulk up the can with some goodies to make it spread. Easy peasy, I have lots of quinoa, leftover lentils and carrots, and plenty of frozen vegetables.
Since the cornbread will take the longest, started on that first. Use any easy cornbread recipe. As usual I was out of eggs so I just improvised (threw in some ground flax seed, used honey instead of sugar, and a little extra milk) and got it in the oven. {if you want to make actual egg substitute using flax, here: http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/ I was too lazy! Figured maybe it would do something miraculous in the oven or something ! haha}
Quinoa is next. Get it going in the pot you will use for chili. 2 to 1 water to quinoa, I used half cup quinoa. Ater it was nearly done add the soup and any frozen vegetables, I chose corn. Then added the leftover lentils.
Plenty of butter for bread, big spoons, and some beans picked out for Henry. A good meal with good company :)
I think we did some spaghetti and homemade garlic bread, and frozen pizza 'beefed' up with some extra veggies middle week.
Simple, elegant, delicious: Roasted beets and Brussels sprouts with quinoa/millet and fried egg
Scrub and chop beets into cubes. Wash sprouts and trim bottom and outer leaves. Coat with olive oil, salt, and pepper. Throw on cookie sheet and in oven at 400-420 degrees. It will take between 25 and 40 minutes depending on how large vegetables are.
Make some quinoa (like rice, 2 parts water to 1 grain, bring to boil, turn to low and cover until done, about 10-15 minutes). I had leftover millet 'mush' from Henry's breakfast that we mixed in with quinoa at end.
Fry up a couple eggs over-easy and serve on top of grains. Delicious and so healthy!
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