Miniatures and Repeats

This past week was a little unusual at meal times, so I didn’t get to experiment as much with cooking. Michael was here for Valentine’s Day, so we went out for a nice dinner. My dad also came into town and we went out to dinner with my sister. By the time the weekend came around, I was dying to cook and try out the recipes I’d been getting all week in my email. I tried out five new things over the weekend and I’m excited to talk about all of them. I think all of the recipes had repeating/overlapping ingredients, which is a really great thing to look for if you have a busy week or if you’re working with a budget. For this post, I’m just going to talk about them all together and list the recipes at the bottom.

Friday night was meatloaf minis for dinner. I was a little weary about this one because meatloaf can be an iffy thing to make. I’ve always liked my mom’s recipe for it, but I’ve never made it myself. I didn’t make any changes to the recipe and they turned out great. It makes 5-6 loaves depending on how big you make them, so if you’re cooking for a family it’s great. For Michael and I, we still made the full recipe, ate one each for dinner and then put three in the freezer. Now, I can just pull one out and bake it whenever I don’t have something planned to make.

Since Mardi Gras season started, I’ve been toying with the idea of trying to make a king cake. Cooking Light always sends out seasonal and holiday recipes, so when I saw a recipe for Mini King Cupcakes, I knew I had to do it. I got up on Saturday and made them. King cake is kind of a mix between cake and bread; I didn’t know how it would work out because I’ve never made any kind of bread. They weren’t that difficult though! The only setback is that they take a little more time because you have to wait for the dough to rise. Another thing that I’ve been wanting to try to make lately is

quinoa (pronounced Keen-Wah). Coincidentally, I got an email full of different recipes to try with quinoa, so I picked one out and really enjoyed it. It was a quinoa tabbouleh, which is similar to a chilled salad with tomatoes, cucumbers, parsley, and a few other things. This is a great thing to make because you can keep it in the fridge and eat it for lunch or just have it for a snack. I made the full batch and I’m keeping it in the fridge this week to have a quick option for my busy schedule.

Saturday night, we tried Chicken and Brussel Sprouts with a Dijon Mustard Sauce. It was pretty simple to make (the usual for the recipes I try), and I used orange juice instead of the apple cider because I couldn’t find it at the store.Last night, I was starving for something filling, and I needed something that would be quick to make. I made Pasta with a Chickpea Sauce.

It had simple ingredients but was a little bland so I might recommend adding a little spice, not sure what kind though. Both of these were great too! All in all I liked everything I tried this weekend. I know this week is going to busy for me, so I might be scarce on recipes and tips next week.

Hope you can try some out!

Mini Meatloaf                               Quinoa Tabbouleh
Mini King Cupcakes                      Pasta with Chickpea Sauce
Chicken and Brussel Sprouts