Wednesday Recipe - Chili-Cheese Mac

I've missed a couple weeks of poking recipes, mostly because I've been feeling a bit guilty about the fact I ended up bailing on my Lenten vegetarianism back in the second half of February when I got sick and never summoning the willpower and the momentum to get back to it. Maybe next Lent? Maybe later this spring or in the summer when there's a greater variety of fresh fruit and vegetables to make meatless eating more fun?

So this week I'm linking to one of my go-to recipes from Cooking Light, Chili-Cheese Mac. It's quick, easy, soothing comfort food with just enough extra spice to keep it from being too bland.

My modifications:

1. I rarely use 3/4 lbs. of ground beef. It's just an awkward amount for an ingredient that usually comes in 1-pound packages. I either use the whole pound or just half, if I happen to be making something else that week that calls for a half pound of it.
2. I don't use reduced-fat cheddar cheese because IMHO it's disgusting. So my version is a bit higher-calorie. (I do, however, use the reduced fat cream cheese.)

Don't get me wrong, this isn't anything fancy. Unlike the last 2 or 3 recipes I've posted, I wouldn't serve this one for company. But if you're looking for something simple and reasonably nutritious for a weeknight dinner, I recommend it.

Wednesday Recipe - Shakshuka

Second week of Lent, and it's time for my second vegetarian recipe of the week, from a really lovely cookbook called Breakfast for Dinner. It's a traditional Middle Eastern dish featuring eggs poached in a spicy tomato sauce, and it's my favorite kind of recipe--quick, fairly easy, but hearty and popping with flavor

Shakshuka

3-4 servings

- 2 T extra-virgin olive oil

- 1 med. yellow onion, chopped

- 2 mild peppers (such as Anaheim), seeded and chopped

- 1 jalapeno, seeded and finely chopped

- 1 28 oz can diced tomatoes with their juices

- 1/2 c. vegetable broth

- 1 tsp ground cumin

- 1 tsp smoked paprika

- 1/2 tsp dried oregano

- 1/2 tsp salt

- 1/4 tsp freshly ground black pepper

- 6-8 medium or large eggs (as you can see, I only use 4, because my daughter doesn't like eggs and my husband and I can only eat so many at a sitting)

- 2 T chopped flat-leap parsley

- 1/4 c crumbled feta cheese

- Warm pita bread or baguette, for serving (so far I've used baguettes)

1. In a large, deep skillet, heat oil over medium-high heat. Add onions, peppers, and jalapeno and cook until softened and beginning to brown, about 7 minutes. Add tomatoes with their juice, vegetable broth, cumin, paprika, oregano, salt, and pepper. Lower heat and simmer 20-22 minutes, or until thickened.

2. Crack eggs on top of the sauce, cover, and cook 6-8 minutes, or until whites are set and yolks are thick but runny. Sprinkle parsley and feta cheese over top and serve with warm bread.

(One step I do differently is I crack each egg into a sauce or small ramekin before adding to the sauce. That way I can make sure the eggs are good, fish out any shell bits that get in, and add them to the poaching liquid quickly enough that they're evenly done. But if I didn't own a dishwasher I wouldn't bother, since that would mean an extra dish to hand wash for each egg, the odds of a bad egg are fairly low, it's not like a tiny bit of eggshell will hurt you, and all I'd have to do is remember which egg went in first and feed it to my husband, who likes his eggs well-cooked, and take the last one for myself since the runnier the yolk is the happier I am.)

Wednesday Recipe - Old-Fashioned Bread Omelet

So, I'm going vegetarian for Lent. (Well, mostly vegetarian. Per Lenten tradition, I can have fish on Friday, and since Sunday is always a feast day even during a fasting season, I get meat on Sundays.) My goal is to be more mindful about how I treat my body, both as a spiritual discipline and to kickstart my health goals for the next year or so.

Therefore for the next seven weeks, my recipes of the week will be vegetarian. I'll start off with one of my go-to comfort meals from the More With Less Cookbook:

Old-Fashioned Bread Omelet
(4 servings)

Combine and soak 15 minutes:
- 1 c. bread cubes
- 1/2 c. milk

(The recipe doesn't specify a type of bread, but I like to use a firm white bread, like day-old French bread. Basically, anything that would work well for French toast, though since this is a savory recipe you probably wouldn't want to go with brioche or challah.)

Preheat oven to 325F.

Combine in bowl:
- 4 eggs, beaten
- 1/4 c. grated cheese
- 1/2 tsp salt
- bread and milk mixture

(The recipe doesn't call for pepper. I always give it a few healthy grinds' worth anyway. It also doesn't specify a type of cheese. I use whatever I have on hand, usually cheddar or a Mexican blend, though the time I started the recipe before realizing all I had was parmesan turned out just fine too.)

Heat in oven-proof skillet:

- 1 T. butter

Pour in egg mixture and cook over medium heat without stirring, about 5 minutes. When set and beginning to lightly brown underneath, place pan in oven for 10 minutes to finish cooking on top. Turn out onto hot platter, folding omelet in half. (Or, if you're me, just dish it straight onto your serving plates.)

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Simple, comforting, and hearty. The bread gives the omelet a certain extra robustness that's nice if you have texture issues with the squishiness of eggs. (I do--I'm adventurous with trying new flavors, but I have Texture Issues.) Outside of Lent, there's a good chance I'd go full-on breakfast for dinner and serve bacon, sausage, or ham with this. And it's equally good with a savory vegetable side--I like to quick-cook some kale or spinach in a little olive oil with salt, pepper, nutmeg, and some cider vinegar and/or lemon juice--or with whatever fruit suits your fancy.

Wednesday Recipe: Kid-Tastic Pizzadillas

This recipe is definitely a quick and easy dinner recipe whether than one where I show off my mad cooking skills--in fact, it's the easiest recipe in my repertoire outside of hot dogs or adding some cooked chicken to a salad kit and warming up a loaf of French bread to dip in olive oil and balsamic. But I figure most of us need more quick and easy ideas, so at least half of my recipe posts will fall into that category.

Since the recipe is available on the MyRecipes website, I am linking to it rather than copying and pasting here.

As you'll see, it's ridiculously easy. I usually modify it by using regular tortillas and pepperoni rather than fat-free tortillas and turkey pepperoni. And, of course, you don't have to make it pizza-flavored. I'm just as likely to use a Cheddar Jack blend and cooked chicken and salsa for the dipping sauce--the recipe's virtue is in being a quick, idiot-proof way to make a quesadilla. At least, it's about 99% idiot-proof--be sure to check before the stated time to make sure your tortillas aren't burning. With my oven/baking sheet combo it takes closer to six minutes than ten to brown them once you fold them over.

Anyway, it's that easy. Add a salad on the side, and you've got a nice, fairly light weeknight dinner that will leave you with plenty of time to write, binge watch your latest favorite TV show, get more sleep, or whatever your heart desires.