vegetarian improvisation

Generally when I cook I pull out a recipe – usually from my Living Cookbook database. I may not follow the recipe exactly, I generally don’t follow the recipe exactly, but I have it there. Sometimes, though, I don’t feel like selecting a recipe and I don’t feel like shopping for ingredients.

macaroni and cheeseI was in that kind of mood last week. Add to that the fact that I’m still supposed to be avoiding red meat and I ended up doing some vegetarian improvisation. On Thursday I made my own macaroni and cheese. I cooked the shells, threw them in a casserole dish along with two remaining slices of pepper jack, added shredded cheddar, and  topped it all with panko drizzled with garlic butter. I baked it for fifteen minutes. It turned out well.

For Friday dinner, we had some spinach and mushrooms in the fridge that needed to be used before they went bad. I cooked a cup brown rice, threw in the spinach along with mushrooms which I had sliced, added to that shredded cheddar and there was dinner.

Not elegant or fancy, but nutritious, easy, and inexpensive. As the tagline from the old Smooth Jazz TV program (I hate smooth jazz!)  used to say, “Life is like jazz. It’s best when you improvise.”



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