Early Valentine's Day Dinner

This year I have to work on Valentine’s Day. Yes, I have to work. I know you are thinking, “Aren’t you a teacher?” Valentine’s Day is on Saturday. You don’t have to work. Well, this just proves that a teacher’s job is never done. ;o)

Some how the Powers That Be decided that I should be a sophomore class sponsor. Every year class sponsors are in charge of at least one dance. The sophomore class is responsible for the Sweetheart’s Dance which is this Saturday. That means I have to be at said dance, and I have to decorate the night before. I’m NOT looking forward to it.

I thought Big Bear might go to the dance with me. He actually laughed when I suggested it. To be honest I don’t blame him. If roles were reversed I probably wouldn’t go with him.

Needless to say our Valentine’s Day won’t be much fun. I decided that I would make a nice dinner last night to celebrate early. I found a recipe a while back for a Super Quick Tomato Basil Cream Pasta. The interesting part of this recipe is there is no cream in it! You puree cashews with the tomatoes. It is a very easy recipe to do during the week, and it is REALLY good. Ours was a little thick. I need to add a bit more water next time, the recipe suggests a few tablespoons of wine. I think I'll try that. Yum!

Sorry the pictures are very good, I couldn't find the camera so I used my phone.

For dessert I made brownies. I found a recipe for Cookie Brownies. How can you go wrong with cookies AND brownies? The recipe called for a Trader Joe mint Oreo type cookie. Two problems with that: 1. we don’t have a Trader Joe's anywhere around here and 2. neither of us care for chocolate and mint.

I wondered how these would be with the Peanut Butter Oreo cookies. The brownies were good, but we couldn't taste any peanut butter. I was a little disappointed. They were plain fudgy brownies.

Give the pasta a try! It is really good! The recipe is from VeganYumYum. Don't let the Vegan part deter you. My carnivore hubby really enjoyed this dish! :o)

Snow Day and Soup

Today we had a snow day!  It is only the second of the year, so far.  We are under a winter storm warning starting tonight.  I may have a few more days off. 

Being that I was home it was the perfect day to make some soup.  I have wanted to find a recipe for a vegetarian tortilla soup.  I finally found one at a food blog I stumbled across last week, Two Peas and Their Pod.

I made some changes to the recipe.  I added some black beans, black pepper, and cumin.  Next time I make it I think I will add some crushed red pepper.  I thought adding a fresh jalapeño would give it a little kick, but there wasn’t any.  Both of us really enjoyed this soup.  It makes a HUGE pot.  We have lots of good leftovers!

Question:  I know this seems to be turning into a food blog, but there is NOTHING to say about our adoption.  I have been wondering if I should create another blog.  Part of me thinks no.  Since I have nothing very exciting to talk about and I enjoy cooking, why not put it out here?  What do you think?  Would you start a ‘food’ blog?  I’m torn.

Well for now here is another recipe. 

Vegetarian Tortilla Soup

1 T. olive oil
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 large russet potato, diced (leave skin on)
2 small zucchini, chopped
1 bag of frozen corn
3 15 oz. cans diced tomatoes with green chilies (if you can't find these, add in a can of green chilies)
3 15 oz. cans of vegetable broth (low sodium, fat free)
½ bunch fresh cilantro, chopped
Fresh lime juice

1 can black beans (rinsed and drained)

1½ tsp. cumin

1 tsp. black pepper

½ tsp. red pepper

Tortilla strips (slice and bake at 400 for 2-4 minutes)
Cheese

Sour cream
Cilantro
Diced avocado
Lime wedges

1. In a large pot sauté the onion in 1 T. of olive oil. When it is tender add in the garlic and jalapeno. Sauté for about 2 minutes.

2. Add in the potato, zucchini, and corn. Sauté until veggies are soft.

3. Pour in the tomatoes and vegetable broth. If you are using plain tomatoes, add in a can of green chilies. Stir well.

4. Add in fresh cilantro and lime juice.

5. Serve hot with toppings.