New Kitchen Eats

So there has been quite a change in food routines since moving to Rochester. For one the kitchen is in limbo, with items split between floors. For two, I am not just cooking for me but now cooking for two and sometimes 5… ack! As new norms are created, some early dishes.

Using the rest of the tofu crumble to make a scramble for breakfast, migas-style-ish

So Salt Potatoes… have you heard of them? Apparently it’s a Western New York thing and after seeing these several times at Wegmans, I had to try them.

You can’t imagine how much salt is used for this recipe. Like a cup maybe? I don’t know because it is included in the bag already measured out.

This was a dinner I tried to time to when my guy got home and I nailed it! How do women do this everyday… now and/or in the past. It’s chickpea tofu cutlets in balsamic maple sauce, salted potatoes, and sauteed kale.

Using the leftovers in the next night’s meal… the kids didn’t want any part of it. Well, we can’t all have good taste. LOL

Tell me you live in Rochester without telling me you live in Rochester: You have like 5 Wegmans to choose from.

A batch of Pad Thai that used like every pot and pan. But so delicious! And I timed this perfectly too!

Much more food to follow!