Eggplant Parmesan

I surprised myself with this one; oh man it was soo good!

I'm leaning toward going back to vegetarianism; not so much becoming full on vegetarian, but at least having maybe 1-2 meals per week be veggie starting out, and maybe bring that number up to 3-4 or maybe even 5. Anyway, if you can believe, the night I made this I had a craving for something meatless.

Potted Garden Week 1

I'm about a month late making this post. I've been meaning to chronicle my garden from week to week just to share and to also monitor growth and record experiences. So, here goes:

A Tale of Two Meatloafs

So I decided to give Chef Michael Smith's Kitchen: 100 Of My Favourite Easy Recipes another shot and make another of his recipes. Even though I wasn't a big fan of his Coconut Crusted Chicken it did taste better leftover. The flavors blended and relaxed a bit, and the coconut no longer had that burnt taste, which made it more enjoyable. Anyway, so this meatloaf recipe looked good, and I'm a big fan of meatloaf, so I thought I'd give it a shot.

Coconut Crusted Chicken with Mango Salsa

Okay, so Chef Michael Smith is a well-known, celebrity chef pretty much across the globe. I'm not sure how famous he is here in the states, but just because I had never heard of him before doesn't really mean too much. For all I know, he may be all over Food Network or Cooking Channel or whatever, but to be honest I sort of stopped watching those channels because they transitioned into reality tv drama instead of food and cooking.

Quinoa Stuffed Bell Peppers

I've been reading a book called The Omnivore's Dilemma: A Natural History of Four Meals. It's quite fascinating, even though it reads like a dry documentary in print, especially if you have a particular interest in what's in your food and where your food comes from.

Spicy Asian Noodles

Regretably, it's been a really long time since my last post. I work full time, odd second shift hours, which means I'm not home to make dinner. When I am home to make dinner I usually make pizza. I think I'm making the transition to first shift hours though, which means I'll be home to make dinner regularly.