Twenty days in to 2016, and I'm declaring my 10th recipe as THE best one of the year so far. One pot? Check. Vegetarian? Check. Requires just enough baking time that I can wash dishes AND prep the next night's slow-cooker dinner before the timer goes off? Check. (More on that slow-cooker dinner later, but man, it feels good to have tonight's dinner baking while simultaneously making tomorrow night's dinner!) Healthy? Contains both grains and veggies AND consists of ingredients that my husband willingly eats and likes? Makes just enough leftovers to enjoy once more for dinner but doesn't overstay its welcome by feeding us for a week? Check, check, and check.
Baked Barley Risotto with Butternut Squash from Real Simple really should be on your menu tonight. Because, well, it was incredible. Chop some stuff, sauté some stuff, stir some stuff, then pop it into the oven. Absolutely. Brilliant.
Rewind. I've gotten a little behind presenting my recipes to the world so time to get back on track.
Another vegetarian slow-cooker recipe from Amuse Your Bouche, this Mexican Casserole looked a little underwhelming but was a totally refreshing and new dish that was like nothing I've made before (in a good way!). I'd describe it as "quiche-esque," but lighter and more delicious. And totally easy to put together.
And then, there were the lemons. My stepmother-in-law is blessed with a bajillion citrus trees in her backyard that I had the privilege to harvest while we visited over Christmas.
I brought home a small motherlode of Meyer lemons that have been waiting patiently in the garage ever since that road trip in anticipation of this recipe: Salt-Preserved Meyer Lemons from the Northwest Edible Life blog. However, I first read about this recipe in Erica Strauss's book, The Hands-On Home, which I am COMPLETELY OBSESSED with ever since I received it as a holiday gift from my aunt. So obsessed that I've made a Google spreadsheet listing the ingredients for each of her recipes for homemade cleaning supplies that one day in the near future I will be making. Did I really just admit that?
Back to the lemons.
To be honest, I really don't know what to expect from these mason jars of sunshine but I'm beyond excited to find out. This is my first time dipping my toes into the world of fermentation, and I'm dutifully shaking the jars every night and have my timeline posted on the fridge to refer to along the way. Stay tuned.
I told you I was really behind. One more recipe this week.
Another vegetarian slow-cooker meal, this time from Real Simple. These are Slow-Cooker Bean and Spinach Enchiladas, and I was so intrigued with making enchiladas in the slow cooker (really?) that I had to try it myself. Also, THIS was the next night's dinner I made while that life-changing barley risotto was baking. Whipped up the easy filling of black beans, corn, frozen spinach, and cheese. Rolled up the tortillas which sat cozily on top of and were covered in salsa. Popped it into the fridge overnight until my husband slipped the liner into the slow cooker today, pushed a button, and I came home from work and was greeted by a fully cooked meal.
Hi! I'm the creator of Pot Belly Bird, hailing from Spokane, WA. Here in my blog, I'll tell you about all the fun stuff I'm up to in addition to making cards, like cooking or biking or gardening!