I can probably count on one hand how many times I walked into the kitchen in my first trimester. Something was slowly dying in my soul then, because I love cooking to discover new food. I really thought I was not an artist until two summers ago, when I realized that I cooked like an artist would paint - with lots of passion and enthusiasm and excitement. I cooked to relax, decompress, live a healthier life, and express myself. And now, almost 16 weeks into my pregnancy, I can cook (and eat) again and it is truly glorious. I've resolved that since we have a tiny, time-consuming little one coming in December, this summer will be for adding new recipes to our cycle, because after this I think it may be a while before I readjust and can take hours to cook and pick up new ingredients again.
Here is one I found from blogger, Leslie Durso.
Here are the changes I made:
- Sautéed 1 clove of minced garlic with the onion - Mashed up the sweet potatoes and added some of it to the quinoa filling (because who doesn't love sweet potatoes?!) -Boiled the quinoa in chicken stock instead of vegetable stock - Also, I cut this recipe in half (since we're only two) and there is still so much filling! - This may seem obvious, but I have bought sweet potatoes so many times when the recipe, though it says sweet potato, is actually calling for a yam. The same thing goes for this one - buy yams, not sweet potatoes!
Seriously, this is a perfect meatless Monday recipe and it really doesn't take that long (esp. if you plan ahead and stick the potatoes in the oven and make the quinoa an hour before you normally eat dinner). It's also super healthy - it felt very "farm to table" and took me back to our visit to Portland. :) Last, Hunter LOVED it and told me he didn't even notice that there wasn't meat in it (which is saying a lot for a boy who was scared of meatless meals when I married him!). Major score.