Tuesday, October 25, 2011

Tortes: Our "Eating In" experiment so far

We're almost three months into our year of "Eating In" and we're finally in a good groove. The first month I craved fast food and going to restaurants, but now I don't even think about it. I definitely feel like I need to start preparing some meals to keep frozen for those nights I don't want to cook, but so far I've really enjoyed cooking something different every night and playing with new recipes.

One new thing I've been trying to implement in our dinners is having more vegetarian meals. I always struggled cooking without some sort of meat because I worried that Big Papa wouldn't be satisfied without it. I'd hate to see him still hungry after dinner. But deep down I knew that it would be healthier for both our bodies and our budget if we only had meat 3-4 times a week. The first few weeks into this I struggled to find recipes that looked filling and delicious. Tofu just isn't my favorite and fresh produce can cost so much. But now, and mostly thanks to the wonders of beans, we've got quite a few recipes that we want to become staples in our cooking.

Here are some of our new favorite vegetarian meals (see Mom, I posted the links for you so you don't need to search for them yourself :) ) -- oh and did you know that chickpeas and garbanzo beans are the same thing? What a concept!

Falafel pitas with cucumber-yogurt dressing
I've never had falafel until this, but we ALL loved it, even Goober. I always am intimidated by recipes that involve making patties and cooking them in some oil, but these were really easy to make.

Corn and potato chowder
Warm and delicious for fall evenings!

Pasta with chickpeas and broccoli rabe
Nice, light pasta dish. We just used regular broccoli florets.

Pasta with eggplant-tomato sauce
The eggplant gives a really yummy texture to it.

Skillet summer vegetable lasagna
So good, but a little pricy with all the veggies and ricotta. Still though, so yummy.

Pasta with chickpeas and garlic sauce
We had this last night. You blend the chickpeas after cooking them and so they make a sauce for your pasta. We had broccoli in it instead of tomatoes because it's what we had on hand. It was delicious!


  1. I am very excited to try the recipes! I love chickpeas but I have never actually cooked with them. Thanks for sharing!

  2. We started eating vegetarian a couple times a week about 2 years ago, now that is all we eat at home. When you don't buy as much meat it makes buying produce a lot more affordable; squash is a lot cheaper per pound than ground beef! Yay for eating healthy! These recipes look great!

  3. I love that the weather is finally cooling down enough to bust out soups and sandwiches. We really missed them over the summer. That skillet lasagna looks really good! I may just have to make a trip down to the farmers' market this week :)