Look what I made!

Menu Plan 4/6-4/12

I just want a place to keep track of the delicious food I’ve been making lately!

Vegetable Chow Mein

Vegetarian Crab Rangoons

Fresh Mozzarella and Broccoli Rabe Paninis (Via Smitten Kitchen Cookbook)

Ratatouille (Via Smitten Kitchen Cookbook) over Pasta

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

Quinoa Vegetable Salad With Lemon Basil Dressing

Easter

So Easter is coming! It’s my fave holiday mostly because of the desserts. My grandma would make chocolate ricotta pies and rice pies. Last year I made homemade Cadbury eggs from Not Without Salt. I have a cupcake recipe that calls for Cadbury mini chocolate eggs on top of them. So! I will be posting some of my favorite recipes of the Easter variety in the next few weeks, including my grandma’s recipe for chocolate ricotta pie.

Kitchen Roundup

1. Sweet potatoes from the farmers market cubed, baked and tossed into a baby spinach salad.

2. Blue potatoes, sweet potatoes, and baby carrots tossed in olive oil, salt, pepper, and cayenne pepper and baked at 400 degrees.

3. After reading a few articles about how most olive oil you find at the grocery store is actually a mixture of oils, we bought a $23 bottle of evoo at Venda Ravioli. The taste is very different from what we’re used to. When I’ve cooked with it I’ll write some more about it.

4. Homemade mozzerella sticks from reduced fat string cheese. Freeze them before you dip them in flour, egg, and breadcrumbs. Freeze them until they’re ready to bake. Spray the pan and the cheese with cooking spray before you bake. Pretty good and totally better for you.

5. Went to a new Mexican restaurant called El Azteca. It’s right next to the place I bought my wedding dress. The taco and the enchilada were okay, but the chille rellanos was most delicious.

http://www.howsweeteats.com/2011/03/one-bowl-vanilla-cupcakes-for-two/