This post is part of the Food Matters Project, a cooking collaboration from a wide range of food bloggers. Each week, I will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us! My posts for this project can be found here.
Today is a Food Matters day.
One problem, I quite dislike the main component for the recipe for this week’s post.
I was home, alone, for the first time since surgery and I was sore. I wanted some easy comfort. You see, when I bake, I don’t feel so alone. It gives me something to do. Read more
I apologize for not having super awesome photos, but I forgot my camera in Chicago 🙁
I spent Saturday in the Chicago suburbs for a baby shower. I baked brownies and my mom made lemon squares and a fabulous neopolitan cake with ruffles.
Talk about sweet overload.
So, today, although I was recipe testing for a cookbook (sweets of course), I managed to make something, savory, spicy & healthy (egad! I never utter those words on this blog!).
Vegetables, protein and spice. In perfect opposition to all this sweet.
And yes, smoked paprika and aleppo pepper are necessary. Substituting them will make the dish have less pop. But, if you don’t have them, just make the dish without them. It will still be delicious.
| Quinoa with Slow Roasted Tomatoes |
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