Before this gets right into the eats, I want to thank those of you who shared links & your thoughts on yesterday’s quick post! I’ll be following up with that topic soon.
The pumpkin muffins* I eluded to in Monday’s post are going quickly! I made one batch of “regular” muffins, and a half-batch of mini-muffins.
Why make mini-muffins? Well, obviously because they’re much easier to snack on but only slightly less indulgent than the “big” one (which looks enormous compared to its pint-sized friends). And also because it gives me an excuse to share one of my favorite Jim Gaffigan quotes.
“Have you seen the mini-muffins? How much denial are we in when we’re eating mini-muffins?… ‘Oh I’m just gonna have like one…or twelve…So small, they don’t really count. They’re like muffin vitamins. When I eat ‘em, I feel like an astronaut!’ ”
(View the whole skit here, or on YouTube.You’re welcome.)
But, really, it was because I’m too impatient to make one batch, let them cool, remove them from the pan, refill the slots with baking cups and then fill those up with batter.
Such a process.
The mini-versions are almost gone, the big ones have outlasted them and are acting as my post-lunch “dessert” for the week!
In other marathon-week eats, I’ve discovered a new way to enjoy spaghetti squash & added a flavor kick to the vegetable lasagna mix.
BBQ Tofu* & Broccoli Spaghetti Squash
2 cups spaghetti squash strands (or noodles, however you refer the insides)
1 svg Tofu, marinated & baked
(I used pre-marinated Italian-flavored Tofu from Trader Joe’s)
1 cup broccoli, steamed
~2 Tbsp barbecue sauce
1 tsp grated parmesan cheese
Pepper to taste
I’ve had a lot of marinara sauce in my meals lately (see Lasagna below!), so I wanted to switch it up with this one. We have a great smoky barbecue sauce in the fridge and it went to good use in this dish! The flavor mixed really well with the marinated tofu (*could substitute any lean protein of choice here; I think baked/broiled Mahi Mahi actually would’ve been a great alternative), and the broccoli and parmesan seemed to fit right in!
Spinach Mushroom & Rosemary Lasagna
I loosely followed Jenna’s recipe again (Spinach & Mushroom Lasagna). This time I omitted the garlic, cut the recipe in half (only cooking for two + leftovers!) and added my own herb into the mix. Taking the “leaves” off of a sprig of fresh rosemary, I added them into the ricotta cheese – mixing well before spreading onto the lasagna noodles. I also added carmelized red onion – an extra vegetable never hurts!
I was pleasantly surprised by rosemary’s presence; that herb will not attend a party unnoticed! It mixed well with everything, without taking over the dish.
What’s your go-to fuel-up meal? I’ve never been one to stick too closely to a routine or tradition, but am happy to include a few pasta dishes & will always add a pizza into the mix – it never disappoints.