Adventures in Home Cooking
So we still haven't been eating out much, and that's ok since right now we are only doing patio dining or take out if patio dining isn't available #thankscovid.
Mike and I got married, I got a new marketing job that is going really well, and I've been super busy studying for an exam that will give me a professional digital marketing certification. Now that we both have regular schedules again, meal prepping has once again begun in this house. It is now down to 5 days until my exam and I have been doing nothing but studying for the last week and a half, and don't plan to stop until I have my letters!
I present to you: Mike made food while I studied and watched and taste tested.
The first meal of the day was mini breakfast bread bowls. Nothing fancy, just a few extra bakery rolls we had with some fresh vegetables (including purple peppers from the garden) and an egg. Baked for 20 minutes, topped with cheese, and then he brushed the "lids" with olive oil and garlic and put those on for another 20. Result (as you can see, I ate the top before I took the picture):
It was a nice (and delicious) way to use up some ingredients and make room for what was to come.
Round 2 was some cheesy potato soup with "ham", and I put that in quotes because, if you have not figured it out by now, we don't really eat meat, but I'm a sucker for a good meat-tasting substitute. We used a meatless roast that had butternut squash, mushroom, and rosemary in it. The vegetables in the soup were potatoes, carrots, celery, and onion. This soup is definitely going to make a comeback or 5 during the later fall and winter months. I really just wouldn't even mind sipping the broth through a straw.
Next up were some egg muffins Mike made for his breakfast during the week (I've been on a smoothie kick - 1 pear, 2 scoops of vanilla protein powder, 1 tsp of matcha powder, a handful of spinach, and 1 1/4 cup of almond milk), a real grab-and-go, if you will. He julienned some more potatoes to simulate hash browns, cut up some more vegetables, and scrambled some eggs right into a muffin dish. Voila! Breakfast for the week.
You would think this is where it ends, but you are wrong. We have figured out that, despite the purpose of meal prepping, we don't usually like to eat the same thing all week, we need to make two meals. Meal #2 is a simple pasta with lemon zest, olive oil, walnuts, cauliflower, mozzarella, and parsley. The longest part of this meal was roasting the cauliflower. Even though it is loaded with carbs from the pasta, it was nowhere near as filling as the soup of the century:
But Kaylan, is Mike ever going to stop cooking? you may be asking yourself right now. And the answer is yes. I picked up some spaghetti squash while at the store and we enjoyed spaghetti squash with cherry tomatoes. zucchini, and halibut seasoned with some good ol' Old Bay at the end of Mike's 7-hour cooking day. The fish was flaky and tender and the squash was a perfect accompaniment.
And for those of you that are curious, here are some of my favorite wedding pictures, shot by Lou of Louis Troutman Photography