I’m not the best at following recipes, sticking to exact measurements, or using required ingredients for that matter. Instead I prefer to ‘intuitively’ throw things together – which sometimes works, and sometimes just really doesn’t.

Last night I (kind of) followed this recipe from 101 cookbooks for a cauliflower rice bowl (which also included a lovely insight into blogging + the process of creating recipes). I made a few alternatives based on what I already had in the kitchen.

I swapped the spices for fresh thyme, the radishes for roasted carrots, hazelnuts for walnuts, goat cheese for brie with bread on the side, and added the whole juice of an orange… instead of 1 T (oops) and it turned out just fine.

It reminded of me that I can use recipes as a guide to PLAY, which takes the pressure off – and leaves me with an edible dish.

So do your thing just as you do and enjoy the feast that follows.  And if you are in need of a few guides / recipes for fall squashes, these might just do the trick for :

acorn squash or butternut squash.

I love the simplicity of pesto.  I grew up on it and I feel like I could live off it – especially in the summer!

This recipe from Heidi Swanson is perfect for when there is no food processor around.  All you need is a mezzaluna, or nice chopping knife, and some good basil, garlic, parmesan cheese, and olive oil.  I mean what could be better?

[A note on Heidi Swanson… she is amazing and has a collection of incredible recipes on 101 cookbooks.  So if you are ever in need of some kitchen inspiration – take a look!]

Are there meals that you grew up on that you still LOVE to eat up?

I was talking with my sister-in-law about the challenges of getting dinner together during the week.  I can’t even begin to think about what to make for dinner after a long day, but I do great when I spot a recipe I want to make and bookmark it on my computer and in my brain.  Today for lunch I made a recipe that came through my inbox (I love those – it is half the battle) and it was delicious.   It was quick, easy, light & healthy.  I can foresee it being a staple Tuesday dinner.. Plus, it felt nice to take a break from meat & dairy which I had a bit too much of over this weekend.

The Leftovers ^

Serves 4

1/2 pound fresh or dried udon noodles
2 tablespoons vegetable oil
1 medium red onion, sliced into half-moons
4 ounces shiitake mushrooms, stems trimmed, sliced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons mirin (optional) * I didn’t use and it was fine
2 cups water
3 tablespoons miso (see tip)
4 cups chopped kale * (I used baby bok choy)
2 teaspoons soy sauce, or to taste * I actually didn’t use any of this                                                                                                    Instead I added some spicy garlic sauce for some added flavor

• Bring a pot of water to a boil. Cook the udon according to the package directions. When done, drain and rinse with cool water until ready to use.

• Meanwhile, preheat a large skillet over medium heat. Saute the onion and mushrooms in the oil for 5 to 7 minutes, until the mushrooms are tender and the onions are softened but still have some crunch. Add the garlic and ginger, and saute for another minute.

• Add the mirin, water, and miso, and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture around with tongs until the kale has wilted. Add the noodles and use a pasta spoon to stir them into the broth for about 2 minutes.

• Divide the udon and vegetables among bowls and spoon some broth over each serving.

 Tip: In this recipe, use a strong, dark miso. If you are using a light, mellow miso, you may want to add another tablespoon or so.

Recipe from Vegnomicon by Isa Chandra Moskowitz and Terry Hope Romero.