Colorado Springs got more than a foot of snow over the past several days, which meant no work for me since last week. Back to reality tomorrow, though. In addition to just relaxing, I really enjoyed trying out several new dishes and revamping some old meals while we’ve been snowed in.
I tried the Hip Pressure Cooking’s Butternut Squash Risotto with some slight variations because I didn’t have all of the ingredients and was not about to run out to the store in the snowstorm to get them. All it took was 5 minutes in the pressure cooker, and it turned out really great!
I attempted to revamp my Stacked Eggplant and Tomato Bake to make it more like an eggplant parmesan, but wasn’t very successful in making the eggplant as soft as it should have been. I’ll continue to work on this recipe before I post any variations on the blog.
My husband, Kevin, made vegan pancakes with the Bob’s Red Mill Egg Replacer for the first time. Oh man, they tasted like the real deal. I’m in love with that egg replacer. I’m excited to try more baked goods with this vegan substitute because I think it’ll come out more like the old desserts that I used to make before eliminating dairy from my diet.
I also made the Minimalist Baker’s Veggie Stew, which I really enjoyed on such a cold, snowy evening. I’m really loving her website. We’ve recently made her Shepherd’s Pie and Pumpkin Apple Muffins – both were delicious.
Our days off of work were not only filled with eating lots of warm comfort food, but also playing with Dali in the snow. She surprisingly loves the snow!
And Scotch stayed inside by the fire. Smart kitty!
Our snow days were both fun and relaxing. It gave me and my husband a chance to slow down and appreciate one another’s company, and enjoy some good home-cooked food.