Recipe a week!

I got this idea from my friend Allison. Basically between grad school and 18 hours of work a week, I don't have a lot of time to think about what to eat - and I really don't have time to cook every night. I've decided to start making one new recipe each Sunday night, big enough to have a few left overs. This way I have an extra lunch or dinner around for the next few days that I don't have to worry about. This is my third week, and so far it is working well.

Each week I am going to post the recipe I made, and how it turned out. Here are the first three recipes:

11/1/09 - Potato and Corn Chowder, from Student's Vegetarian Cookbook

1 tbs olive oil
1 cup chopped onion
2 medium stalks of celery, thinly sliced (about 1 cup)
2-3 medium russet potatoes, cut into 1/2 inch cubes (about 4 cups)
3 1/4 cups lowfat milk
1 cup frozen corn kernels, thawed
1/4 teaspoon salt
pepper

1. Heat oil in a saucepan. Add the onion and celery and saute over medium heat until the veggies soften, 7-8 minutes, stirring frequently.
2. Add the potatoes and milk. Cover and simmer until potatoes are tender, about 20 minutes. Mash up some of the potatoes in the pot with a potato masher to thicken soup. Add the corn kernels. Cook just until heated through, add salt and season with pepper to taste.
(makes three servings)

I love this soup! It is easy and tastes great. I have made it before, and it one of those things that I think tastes better the next day, after everything can mingle together longer. I actually didn't eat any the night I made it this time and had three servings ready to go during the week.

11/8/09 - Easy vegetarian slow cooker chilli

This was great, I really loved the taste of the vegetarian baked beans in it. I used a can of "chilli beans" instead of chilli powder, because they were already seasoned. Made some rice to serve the chilli over and it made for a nice filling meal, will be making this again!

11/15/09 - Brown Rice, Tomatoes and Basil

Not sure about this one yet. I used the champagne because I don't like vinegar, so I thought it would be a better option for me. I like the idea of this recipe, but something about the flavor was a little off to me. When I ate it the rice was still quite warm though, and it says to serve at room temperature, so perhaps that would make a difference. **Update, yeah, not making this again. Just not a good taste.**