Hey Homies! I know it’s a Sunday, and we rarely ever post anything on a Sunday, but it’s a special week on Offbeat Home & Life. It’s the week of Megan’s Cooking Challenge, the second. Here’s how we’re breaking this down…
I’ll be publishing the recipes the day before I’m going to be making them. That way if you want to play along — or be available with answers to my mid-cooking-panic tweets — you can!
Then I’ll be publishing the results of my day of cooking the next day.
So you can expect to get the recipes for the day after, and the cooking results from the day before every day this week.
Now, if you’re thinking of playing along…
You’ll note that I am making THREE FUCKING MEALS A DAY. I hear that no one does that. Feel free to do things like eat your leftovers from dinner for lunch the next day, and skip the lunch recipes. YOU are free to do that! I will be miserably making my lunches from scratch as well as breakfasts and dinners. (Yay for working from home, ammaright?)
Unlike the last challenge, I haven’t featured any snacks. This is because I’m not generally factoring in having leftovers into this week’s meal plan. Those times where I’m not whipping up new snacks, is because I’m going to try to actually eat all my leftovers this time.
You’ll also notice that a lot of these recipes are vegetarian. No, I’m not a vegetarian, but I have some raw meat phobias on top of not eating certain animals, so to make things easier, we went veggie. Most of these recipes (unless otherwise noted) were given to me by my friend Jessica. Jessica is a vegetarian, and really into making salad and rice dishes. You voracious carnivores will find yourself looking at your plates and going “where’s the meat!?” The meat is far far away from me. But it doesn’t have to be for you! Feel free to add birds, and cows, and pigs to any of these recipes. I also recommend giving suggestions for other meat-lovers in the comments as we go along!
So now that we’ve game-planned, let’s get to what we’re making…
Breakfast: Granola parfait
- 3 cups — rolled oats (aka. not instant oats, Megan!)
- 3 tablespoons — packed brown sugar
- ½ tsp — ground cinnamon
- ¼ tsp — kosher salt
- ⅓ cup — honey
- ¼ cup — veggie oil
- 1 tsp — vanilla extract
- Heat oven to 300 degrees, put the rack in the middle
- In large bowl, combine oats, brown sugar, cinnamon, salt, and stir until well mixed.
- In a small bowl, mix honey, oil and vanilla — stir until completely blended
- Pour this over the oat mixture and still until the oats are well coated.
- Spread evenly onto a rimmed baking sheet
- Bake for 15 minutes
- Stir around the granola on the baking sheet
- Bake for another 10 minutes, or until granola is golden brown.
- Take it out of the oven
- Stir occasionally for the next 20 minutes (because it will harden as it cools)
- Plain greek yogurt
- Diced strawberries
In a cup or a jar, layer:
- drizzle honey
- drizzle honey
- and a chiffonade of mint
Lunch: Summer salad with bulgur wheat
- Wild arugula (rocket)
- Handful of grape tomatoes (halved)
- 1 persian cucumber (sliced and quartered)
- Raw almond slivers (handful)
- Crumbled feta (to taste)
- Quarter cup of cooked bulgur wheat (room temp)
- Chicken or vegetable stock
- Half a ripe avocado (cubed)
- Lentils (pre-cooked from Traders)
- Juice of half a lemon
- 1 tbsp of olive oil
- 1 small shallot, diced
- salt and pepper to taste
- Cook bulgur wheat according to instructions, set aside to cool. (Use vegetable or chicken stock instead of water)
- Toast almond slivers in a skillet over medium heat, until lightly golden. Stirring constantly so as not to burn. Set aside.
- In a medium bowl mix all the salad ingredients
- In a small jar with a lid, combine lemon juice, diced shallot, olive oil, a big pinch of salt, fresh ground pepper, put the lid on and shake until combined.
- Pour over salad and toss
Dinner: Brussels sprouts over bulgur wheat, with a baked yam
- Bulgur wheat
- Brussels sprouts
- Preheat the oven to 450
- Clean your yam, run it under water and scrub it, then dry the yam
- Stab it with a fork all over
- Place it on a piece of tinfoil and brush it with olive oil all over
- Bake it for 40-50 mins, or until tender
- Remove from oven
- Slice it down the middle
- Add salt, and either butter or plain greek yogurt
Bulgur wheat and Brussels sprouts recipe:
- Prepare the bulgur wheat according to package, but use chicken or vegetable stock instead of water.
- Meanwhile, cut your Brussels sprouts in half (make sure you cut off their stems first)
- In a large skillet, brown a tablespoon of butter
- Place the Brussels sprouts face down in the pan
- Let them sit until the bottoms brown, add more butter if necessary
- Once the bottoms are brown, toss the sprouts in low heat, salt to taste
- Serve them over the bulgur wheat