I've been cooking! Sort of!
- That giant zucchini I mentioned last time? I finally shredded it into zucchini noodles, and it may be my new favorite way to eat the abundant green squash. I used this recipe, which has you salt and drain the noodles to keep them from getting mushy. It's a little extra work, but totally worth it. My "zoodles" were good straight from the pan, and just as good the next day for lunch. I'm definitely making them again.
- And while we're talking about cooking, have I ever raved about this Mark Bittman chicken recipe? I hadn't used it in a while, but I busted it out earlier this week to quickly cook a couple of chicken breasts for my lunch, which reminded me of its awesomeness. I didn't make the pan sauce with it, but if you have the ingredients and the time, I definitely recommend trying that.
- This book was gifted to me and I came across a recipe for breakfast quinoa. It's basically making quinoa and topping it with things you'd put on oatmeal, which is an awesome idea. But I don't leave myself a lot of time in the morning to actually cook quinoa (and I'm not willing to change my schedule just for that), but I came up with another idea: frozen single serve breakfast quinoa! I followed the directions from this recipe over on the kitchn, except I topped my quinoa pucks with frozen blueberries and toasted almond slivers. Now all I have to do in the morning is nuke a couple of pucks in the microwave, and add a little milk and sweetener. Practically instant breakfast!
What have you been cooking?