Over the past few months since our wedding, countless people have asked me, “So how is married life?”
Um, pretty much exactly the same as non-married life.
Really and truly, the transition process has been pretty smooth. The one thing that did take some adjusting to was learning how to cook for someone other than myself. I’ve been cooking for one since I was a teenager, which means I could eat cauliflower pizza, lentil burgers, or whatever strange-but-healthy fare I wanted. Now that I have another mouth to feed, I don’t get to be so selfish. Damn!
Fortunately, Seth will eat pretty much anything (with the exception of clams—I learned that fact the hard way). Even though he’s an omnivore and I’m a vegetarian/pescatarian, finding meals that satisfy us both hasn’t been such a difficult task after all. Here’s a look at what was on the menu last week.
Monday: Vegetarian Chili with Cornbread Waffles
Chili is definitely one of my favorite weeknight dinners—it’s really easy to put together in less than 30 minutes, and I usually have all the ingredients on hand. I try to make it a one pot meal by incorporating as many vegetables as possible: tomatoes, onions, peppers, and corn are favorites.
As for the cornbread waffles, you can read about those here.
Tuesday: Eggplant Pizza with Side Salad
If you want to see a 27-year-old man get giddy about dinner, make him some homemade pizza. Seth has come to love pizza night ever since I started making the crust from scratch. We typically split the crust down the middle so that we can each control the toppings and amount of cheese for each portion.
I didn’t take a picture of our eggplant pie, but just imagine a pizza covered in this:
One of these days, I’ll post a tutorial on how I make pizza crust—it’s really easy with Fleischmann’s Pizza Yeast.
Wednesday: Tortellini Spinach Soup
Truth be told, I had never had tortellini until last Wednesday. I know—how does that happen?! Anyway, I had my first taste of this delicious stuffed pasta in the form of Ellie Krieger’s Tortellini Spinach Soup (from her cookbook So Easy). As it turns out, I had no spinach (duh!), so I improvised by adding broccoli instead.
When in doubt, add broccoli, I say.
I used Buitoni’s whole wheat three cheese tortellini. It was good, but kinda pricey ($3.99 for a 9 oz package).
Thursday: Orange Sesame Cod
We have stir-fry or some sort of Asian-inspired dish at least once per week. This meal was pretty much exactly the same as my Orange Sesame Shrimp but prepared with cod instead.
Friday: Spaghetti Squash with Lentil “Bolognese”
Surprisingly enough, Seth really likes spaghetti squash, particularly with tomato-based sauces. What I mean by “lentil Bolognese” is that I substitute cooked lentils for ground beef. Depending on what I have on hand, I like to rotate among lentils, white beans, and chickpeas. Click on over to see my recipe for Homemade White Bean & Mushroom Pasta Sauce.
Saturday: Chickpea Burgers with Parsnip Fries
Several months ago, I discovered a fantastic Chickpea Burger recipe on Daily Garnish. Emily is quite the genius for thinking to make a burger out of my favorite ingredients—chickpeas and pepitas. I make these burgers several times per month—try them!
I’ve also recently been on a parsnip fries kick. They taste a lot like traditional potato-based fries but have about half the Calories.
Our taco bowls are really just a once-a-year thing, but you can read about them here.
What are some of your family’s favorite recipes? Any tips for cooking for two?