Finals are this week!! Yay! I feel, very relaxed about them actually. Two of my classes I am already finished with and one of my other finals should be a piece of cake. So, I really only have two finals to be really worried about. I’m actually more nervous about the fact that I’m not more nervous about them! Shouldn’t I be freaking out, like I have been about all my other exams all semester?! I’m just ready for them to be ove-r
Today was a really productive day for Jeremy and myself. I studied for about 3-4 hours this morning and then came home and Jeremy and I cleaned out part of our basement. We have SO MUCH STUFF! We got probably 1/3 of the way finished, and it already feels better. Hopefully we will be able to finish it next weekend.
Tonight I made a dish out of one of Rachel Ray’s 30 minute meals books. Has anyone ever used any of her 30 minute recipes? I’ve made a few, and they always take way longer than 30 minutes. Rachel must have 5 arms to be able to get her meals done in 30 minutes!
Even though it took me 30 +60 minutes to make, this meal was delicious! Not quite the most “spring-like” meal, as it was pretty hearty, it fulfilled my one request: lots of veggies! The gouda in the potato pancakes was amazing. I loved the taste! It gave the dish a very rustic taste and feel. It was very nice. If you have longer than 30 minutes, its definitely worth it!
Winter Vegetable Stew (that tastes just as delicious in spring!)
Adapted from Rach!
Serves 4
2T olive oil
3 cloves garlic
1 pound crimini mushrooms, roughly chopped
1 medium zucchini, quartered lengthwise and cut into 1-inch peices
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
1 can (15oz) chick peas, drained
1.5tsp. ground cumin
1 can (28oz) diced tomatoes
2T fresh rosemary, finely chopped
1. In a medium pot over medium heat, saute garlic and mushrooms in olive oil for 2-3 minutes.
2. Add zucchini and onion and season with salt and pepper. Saute 5 minutes
3. Add garbanzo beans, cumin, tomatoes, and rosemary. Bring to a bubble, reduce heat to low and simmer, 10 minutes (sorry for the blurry picture!).
Potato and Smoked Gouda Pancakes
Another one by Rach!
Serves 4
Olive oil for frying
2 pounds russet potatoes, peeled and shredded
Several dashes salt and freshly ground black pepper
1 small onion, grated
3T all-purpose flour
1 & 1/4 cups shredded smoked gouda, about 8 oz.
1. Heat a nonstick skillet over medium-high heat. Add a thin layer of olive oil, just enough to coat the bottom of the pan.
2. In a large bowl, combine potatoes, salt, pepper, onion, flour, and shredded cheese. Mix well.
3. Spoon piles of potato and cheese mixture into the pan, making 3 inch rounds.
4. Cook pancakes until golden and crispy, about 4 minutes on each side (I had a hard time with the pancakes sticking to the bottom of the pan, but found that if I gave them the full 4 minutes, it was easier to flip them).
5. Remove to warm platter and repeat
Arrange pancakes, 2 or 3, in a bowl. Ladle vegetable stew on top.
I hope everyone has a great week!
Looks yummy, and stew is still comforting with all this temperamental weather we seem to be having!
Yum, that looks great! I just love vegetable bean stews!! And those pancakes must add such great texture.
They really do!