It's like a flavor explosion

I love with quick and easy meals surprise you in a million ways. This meal was pretty much added to my reader because I liked the idea of having a great, new, flavorful meals to "clean out the pantry" a bit.

The main course was quick, easy, flavorful and delicious. The salad, I totally winged it and made it up on my own - but I'll share it here so you can give it a whirl.

Thanks to Branny Boils Over for this delicious, hearty, filling meal.

Pineapple Pinto Beans

2 cups pinto beans, rinsed

1 small jalapeno pepper, minced

4 oz crushed pineapple in juice

1/4 tsp cumin

1 tsp olive oil

salt and pepper to taste

In a small sauce pan, heat olive oil until shimmering. Add minced jalapeno and cook about 3 minutes over medium heat, until softened. Combine remaining ingredients in sauce pan and cook until heated through, mashing a portion of the beans, if desired.

Mexislaw

In a bowl, combine 2 -3 tsp. canola oil, 1-2 tsp. white vinegar, a pinch of salt, a sprinkle of cayenne and taco seasoning (remember I make and use my own). Whisk that up and give a little taste to make sure your seasoning and spices are ok. Then toss this with a half of a bag of coleslaw mix and let sit for 30 minutes to get the flavors to meld. I topped the coleslaw with a low carb tortilla that I cut in thin strips and sprayed with Pam and seasoned with taco seasoning and warmed until crisp in a non stick skillet. SO GOOD!!

Who needs Buffalo Wings...

When you can have these awesome Buffalo Chickpea Patties?

OK, granted the meat lover will miss the chicken wings, but the non-meat lover will adore the kick of these!

And I can even say they are delicious leftover - even frozen and re-heated they are great. I've had them for breakfast on a biscuit (think Chick-Fil-A esque chickn' biscuit), I've had them on an English muffin, on a bun, and alone. And every way they are AWESOME!

I splurged and topped mine with some blue cheese and they were just great with the cheese - really gave it a hot wings dipped in blue cheese dressing feel.

Easy to make, great to eat! Hope these find a spot in your recipe rotation!

Thank You Veggie Belly for another great recipe!

Please note this is the recipe as on Veggie Belly - but I doubled the recipe to make extras for leftovers. The Hubs didn't think they were big enough (read: thick/meaty like enough) so he ate 2 patties on a bun. Next time I'll still double but make them thicker.

1 15 oz. can garbanzo beans, drained and rinsed

1/2 c. rolled oats

1/4 c. buffalo sauce (note: if you like spice, and I don't always like spice, but I'll admit this could have used more buffalo sauce)

1 egg white

1 small yellow onion

1 tsp. garlic powder

Salt and pepper

Add chickpeas to a bowl, use a potato masher and mash until about 2/3 of the chickpeas are pasty and 1/3 are in pieces or whole.

Add the buffalo sauce to the chickpeas.

Add half of the oats to a food processor, pulse to create a crumb, add to the chickpeas. (Note: I blended all of the oats)

Beat the egg white in a small dish to a froth, add to the chickpeas.

Grate onion into the chickpeas, finally add the garlic powder, salt and pepper.

Use a spatula and fold mixture, combining ingredients well.

***At this point, from making other veggie patties, I knew to let this sit a bit to let the oats do their thing so you get a firm/solid patty. I highly recommend letting this sit for about 10 minutes or so before forming in to patties.***

Heat a griddle over medium, spray with nonstick spray or add 1 T oil.

Use a 1/3 measuring cup to portion out chickpea mixture onto griddle, this yields about 5 patties.

Cook patties for 5-7 minutes, until crispy and brown, flip gently and cook for another 5-7 minutes.

Like our sushi bowls - but vegetarian!!

We made these, so long ago now, but it was a really good meal and certainly blog-worthy - it just took me time to get to it!

I secretly borrowed (ahem, stole) this recipe out of the magazine at my chiropractor's office and let me tell you I am so glad I did and it was so good I have no remorse.

This meal was really easy to make, really filling and satisfying and a great vegetarian, actually vegan dish. I will say though that between the sesame oil and sesame seeds it was a bit sesame-y, and if you don't do well with that much sesame (like me) you may want to cut back on some of the sesame goodness.

This recipe comes from Health.com magazine from Sept. 2010 and I've written it with my adaptations below. Thanks Dr. D for not noticing I took this page of your magazine (oh and 3 others!!, it's OK the magazine was there for 4 months!)

Rice with Edamame and Sea Greens

1 1/2 cups cooked rice (brown or white)

1 container shitake mushrooms cleaned and chopped up (you can use reconstituted dried mushrooms here)

1/2 cup dried seaweed

1/2 small onion finely chopped - we just used green onion

1 teaspoon toasted sesame seeds

1 T sesame oil

2 T low sodium soy sauce

1 cup shelled edamame cooked

Cook your rice, soak your mushrooms if using dried - or chop the fresh if you're going that route. Add the mushrooms, seaweed, sesame seeds, onion, soy sauce and edamame to the rice and stir to combine. Toss with soy sauce and garnish with more toasted sesame seeds.

ENJOY! it was super tasty and would really be a powerhouse of a lunch at work too!

Well, it's sorta vegetarian!

Here I was thinking, wow what a great vegetarian meal we just had. Then the hubs had to rain on my parade and remind me that I started the recipe by rendering the fat out of pancetta and then continued to eat the pancetta in with the recipe. D'oh! Well, my intentions were good.... le sigh.

This was a wonderful recipe - and when the hubs enjoys a recipe sans meat and asks for it again, well it MUST be AWESOME!!!

This recipe was really easy to make, had a great range of flavors and textures, and was really feeling. Made a great leftover too - so great, that we fought over who would get to eat them. Yeah, seriously, it was that good! It's not a really saucy pasta, it just coats the noodles - so if you like more sauce, double the sauce recipe.

Spaghetti with Chickpeas [Spaghetti con Ceci]

From Michael White, via New York Magazine, via Smitten Kitchen

15 ounces canned chickpeas, rinsed and drained

1/2 cup chicken stock

5 tablespoons extra-virgin olive oil

1/2 cup pancetta, diced (a little shy of 2 ounces)

1 medium onion, thinly sliced

4 cloves garlic, thinly sliced

Pinch chile flakes

1 14-ounce can petite diced tomatoes

2-3 tsp. dried basil

1 pound spaghetti

Freshly grated Parmesan cheese to taste

Set 1/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with chicken stock and pulse a few times until chickpeas are chopped.

Place a large pot over medium heat and add olive oil and diced pancetta. Sauté for 3 to 4 minutes until lightly browned. Add onions, garlic, and chile flakes. Continue cooking until onions and garlic are translucent, about 5 to 8 minutes.

Add chickpea mixture, tomatoes, and basil, and let simmer for 20 minutes. Season to taste with salt and pepper - mine didn't need any added salt, but I did add some cracked black pepper. While sauce is cooking, cook your spaghetti, until al dente - don't over cook your pasta you don't want is mushy for this recipe. Reserve one cup of pasta water and drain the rest. Toss pasta with chickpea sauce, reserved chickpeas and half of the reserved pasta water until evenly coated and heated through, about one minute. If sauce still feels too thick add reserved pasta water as needed. I ended up adding about half of the water. Season again, as needed, and serve with grated Parmesan.

We're doin' it up Aarti Party Style!

So after the delicious meal we had on my birthday from Aarti Party, I decided I'd try her Chickpea and Artichoke Masala recipe.

Oh my goodness, so easy, so good, so flavorful, and incredibly filling! Serve with some naan or rice and it's a meal fit for a king on a pauper's budget and vegetarian's palate! And even the non-vegetarian loving husband enjoyed this meal quite a bit! There are very few veggie recipes that he asks for a repeat of - this was one he said he'd be happy to see on the menu again and again. YAY!

Chickpea and Artichoke Masala

Recipe courtesy Aarti Sequeira and Aarti Party

Ingredients

1 large red onion, chopped (about 2 cups)

2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped

3 large Roma tomatoes, chopped - since it's out of season, I simply used 1 can petite diced tomatoes and drained it.

2 tablespoons canola oil

1 teaspoon cumin seed

1 teaspoon ground coriander

1/2 teaspoon garam masala

1/4 teaspoon paprika

1/4 teaspoon turmeric

1/4 cup yogurt, whisked until smooth

1 tablespoon lime juice (about 1/2 a lime)

1 (14 1/2-ounce) can chickpeas, drained and rinsed

1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved - I chopped these up even more so the pieces were smaller to handle.

Kosher salt

1/2 cup water

Chopped fresh cilantro, for garnish

Directions

Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth. * I Just used 1 garlic clove and a nob of fresh ginger here.

Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.

Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro

Blast from the Past

Well not only has this recipe been in my reader for an age, but we also made it an age ago and I forgot all about it until I just went through my reader and saw it again.

No photo - sorry.

This was SUPER easy and SUPER good!!

Thank you to What The Hell Does a Vegan Eat for this fantastic recipe! It's a make again!

I did make a few alterations and those are here.

Fennel, Tomato and Chickpea Stew
Serves 4

1 tbs. olive oil
1 medium onion, diced
4 cloves garlic, minced
1/4 tsp. red pepper flakes
1/2 tsp. salt
1 tsp. oregano
1 tsp. smoked paprika
1 large fennel bulb, cut into 1/4" dice
2 tbs. Pernod - Didn't have this - I used Vodka
28oz can of whole tomatoes
15oz can of chickpeas, drained and rinsed
parsley

In a large saute pan over medium-low heat, add the olive oil and sweat the onion for 4-5 minutes, then add the salt, garlic, red pepper, oregano and smoked paprika and cook for one more minute.

Add the fennel, stir to combine and cook for an additional five minutes. Add the Pernod to deglaze the pan and cook for 2-3 minutes until evaporated.

Add the whole tomatoes to the fennel and lightly crush (a potato masher works wonders) to release the juices. Bring to a simmer, and cook about 15-20 minutes.

Finally add the chickpeas, and cook for an additional 5-7 minutes until everything looks thickened.

Check for salt, and serve over fettuccine, garnished with parsley.

Here in Lunch Lady Land....

Sloppy Joe, Slop Sloppy Joe!

Sloppy Joe, Slop Sloppy Joe!

Hoagies and Grinders, Hoagies and Grinders

Navy Beans Navy Beans, Meatloaf Sandwich....

Join me now - SLOPPY JOE, SLOP SLOPPY JOE!

God I love that song!

Anyways, yes, this post is about sloppy Joe's - the greatest all American, easy, feed your family food. But what happens when you try to limit your meat intake or are vegetarian? How do you enjoy this? Sure, you could sub with tofu or veggie crumbles - but when Vegan Dad posted this recipe - I thought - GENIUS - seriously, Genius!!

These were fantastic, hearty, delicious and filling and yes, tasted just like a real sloppy Joe - and without the greasy meat or Mammwich can.

Red Lentil Sloppy Joe's

I did edit the recipe from his so how I made it is here - his recipe is at the link. I basically omitted the peppers.

Pam
1 onion diced

1/2 tsp. oregano

1 cup red lentils, rinsed

1 cup Ketchup

1 1/2 cups to 2 cups water (I didn't need to add any extra water)

1/4 cup red wine vinegar

1 T Worcestershire Sauce

1 T brown sugar

salt and pepper to taste

2-3 dashes of Frank's Red Hot sauce

With Pam in your pan pan, sauté the onion and oregano until just tender. Then add in the lentils, ketchup, water, vinegar, Worcestershire, sugar, salt and pepper and hot sauce and stir and let sit to bubble. Then reduce the heat and cover, cook for about 30 minutes - do check it, you may need to add more liquid as it cooks until the lentils are tender. You don't want it really mushy, you want it still to look like lentils - not mushy.

Serve open faced on buns with cheese.

Nacho Everyday Potato Skins!

So, this is the story of a dinner that took about 3 different turns before reaching the plate.

It started as loaded baked potatoes.

That turned in to twice baked potatoes

Which in turn became me getting frustrated in the kitchen and turning the idea of the meal over to the hubs for dinner.

And that soon became Nacho Potato Skins.

And that turned in to dinner being devoured - what a fun, tasty, easy meal in the end!

Great for dinner or even munchies to put out at party - total hit, all around - and I loved it even more because I relinquished control over to the hubs for a change in the kitchen.

Nacho Potato Skins

small white potatoes, scrubbed clean, poke holes, and microwave until tender 5-8 minutes.

Once cool, remove from microwave and cut in half. Scoop out the centers of the potatoes and place in a container for another meal (I used the leftover potato innards for our favorite Potato and Tuna Cakes - taken from this recipe here)

Coat the potatoes with oil and bake in the oven on 400 until crispy brown.

In the meantime, heat up a can of Trader Joe's Cuban Black Beans on the stove. When the potatoes are done, stuff with the black beans, avocado, cheese, salsa, sour cream - whatever you like.

ENJOY!

Cuban Rice and Beans

Beans and Rice is one of our favorite meals - but in our house it's either Mexican style or Indian style. Well I now have a great new way to make beans and rice and it is oh so delicious!

Thank you to my Blogger to my North - Beantown Baker for this most delicious recipe from her hubby. She has the most tasty blog - great baked goods - if you have a sweet tooth be sure to add her to your reader!

I did misread the directions a bit, but I was able to fix it.

We ate this tonight, and I forgot pictures - so hence, you get the recipe right away!

This meal was so quick and delicious. And like I said I did mess it up. I didn't realize the chickpeas get simmered in a separate pan, I couldn't figure out why I added liquid to the sofrito - so I ended up draining some liquid and boiling the rest off. Really, next time, I'll just drain and rinse the chickpeas and add to the sofrito instead of simmering.

I served over rice with some garlic sauteed swiss chard... such a great dinner!

Quick Rice and Beans

2 cans of garbanzo beans

1 onion, chopped

1-2 links of Chroizo in bite size pieces

4-6 cloves of garlic

2-3 bay leaves

1 tsp. ground coriander

1 pepper (I omitted)

olive oil

For the Sofrito: 2 T olive oil in a frying pan. Heat and add the garlic, cooking for a few seconds. Then add the onion and peppers and cook until just soft. Add the chorizo (I used ground chorizo from Sam's Club). Cook until the onions are soft and things are just orange.

*NOTE* This is where you simmer the chickpeas in a saucepan, but again, I would totally just add them drained and rinsed next time.** Add beans to saucepan and cover with some water and bring to a boil. Then you mix the sofrito and beans together and add the bay leaves and coriander.

Cover and boil for 20 minutes. Ensure that the water level stays above the beans.

Eat and enjoy!

If you eat a vegan meal on Fat Tuesday...

Can it really, truly be Fat Tuesday??

Because let me tell you, this recipe was so delicious and totally guilt free!

I found the recipe here, on fat free vegan,

I did make some alterations to her recipe so I'm posting it here as I made it so I have it for next time. My biggest issue was I cooked it in the crock pot, and when I got home from work, everything was cold and raw - my crock pot kicked the bucket. So, since the beans were at least tender after soaking all day, I was able to pop everything in the stock pot and simmer away on the stove for an hour and it was done.

Served with rice - easy, peasy, delicious!

Slow Cooker Red Beans and Rice

2 cups dry red kidney beans
6 cups water

4 cloves of garlic

2 medium onions diced

4 ribs of celery
1 bay leaf

1 tsp. thyme
1 tsp. paprika
3/4 tsp. crushed red pepper flakes
1/2 tsp. black pepper
14 oz. Gimmie Lean "sausage" crumbled (I tried browning in a skillet first and it just stuck like mad, so I put it in as is)

1/2 tsp. salt

Cooked Rice

Combine the ingredients in a crock pot and cover and cook on high for 5 hours. I tried to cook on low for 8 hours but again, it didn't happen so I finished it on the stove top.

Sever over rice.

Such a perfect fall meal...

I made this a couple of weeks ago and it really was the most perfect fall meal. I can imagine it would be wonderful in the depths of winter as well.

I've had this recipe on my computer for - gosh over a year now I think - but I've never gotten to making it until now.

I didn't have borlotti beans, but I decided to use these beans the hubs and I bought dried at Federal Hill at one of the Italian markets. Lupini beans. I soaked the beans, and cooked the bean and cooked them some more and they would NOT get tender. Finally I bit in to one and it was the worst tasting most bitter thing I've ever had. I figured OK they aren't done enough. I cooked some more - the hubs tried one later and he agreed, the worst beans we've ever had.

So I hopped on the laptop and researched a bit and found out that lupini beans do have a bitter taste and you can't get rid of that. CRAP! I just spent a whole day soaking and cooking these beans for this meal I had such wonderful hopes for.

The beans got tossed - there was NO WAY we could have ever eaten them. Thank God for my stash of canellini beans in the pantry!!

So if you can't find borlotti beans for this recipe - use a nice soft, buttery white bean, it will be great. This meal was wonderful!! Even despite the hassle of the bad beans!

The recipe came from Apartment Therapy, The Kitchn and can be found here.

I made everything as is and just tossed in the canned beans near the end to heat through - I used two cans of canellini beans.

A Taste of the Islands...

I made this - gosh a while ago now - I know, I'm so far behind!

This dinner was a vegetarian delight!!!

The flavors were sensational, the colors on the plate made you just want to gobble this meal up.

And as many usual readers of this blog may know, I'm not huge on making side dishes from recipes, but I've been wanting to make this recipe for the rice for an age and it did not disappoint.

This made a great leftover lunch too the next few days!

I have had this recipe in my printed pile of papers for so long now I have NO CLUE where it came from! If it's yours - send me a message.

Cuban Black Bean Patties with Pineapple Rice

Rice
1 bag boil in bag rice (I just used regular rice from my rice cooker)

2 teaspoons butter

1 cup diced fresh pineapple (I just used a can of tidbits, worked perfectly)

2 T cilantro chopped

1/4 tsp. salt

Cook rice according to directions. Drain and place in a bowl. Melt butter on the stove over medium heat and toss in pineapple and saute for 4 minutes or until the pineapple begins to brown. Add pineapple mixture to rice along with cilantro and salt. Toss and keep warm.

Black Bean Patties

2 cups rinsed and drained canned black beans

1/2 tsp. garlic minced

1/4 tsp. ground cumin

1/8 tsp. salt

1 large egg white

1/2 cup monterey jack cheese or pepper jack cheese

1/4 cup chopped red onion

1/4 cup cornmeal

cooking spray

reduced fat sour cream.

Place 1 1/2 cup of the bean, garlic, cumin and salt in a bowl and mas with a fork. Place remaining 1/2 cup beans and egg white in a food processor and process for 30 seconds until well combined. Add bean puree to mashed beans in bowl and stir until combined. Add cheese and onion to bean mixture, stir to combine. Divide bean mixture into 4 each portions and shape in to patties. Place cornmeal in a shallow dish and dredge the patties. Heat pan over medium high heat with cooking spray. Add patties and cook for 3 minutes on each side or until browned on each side. (Instead of dredging, I just omitted that part and cooked them on a hot griddle pan without any added fat).

Serve with tomato, sour cream, rice and avocado.

DELISH!!!

When dinner doesn't go quite according to plan

I had this wonderful recipe picked out to use the other remaining pound of squid from our adventures in cleaning and prepping squid.

However, our night to eat that dish got thrown off and we ended up eating out.

And when I went to make the squid dinner, well, let's just say the squid was a wee bit ripe!

So, since everything else for the dinner was already started, I had to improvise - and you know what it turned out to be a great improv. dinner!

Here is the origonal recipe I had intended on making.

And here is what we ended up eating.

I made the fava recipe as directed. I then shredded zucchini to top on the fava, added some nice fresh ripe tomatoes and two eggs that were slightly runny in the yolk.

It really turned out to be a filling, delicious and healthy meal that we both enjoyed- and we'll surely make this again too!

Flavorful Vegetarian!

I've seen recipes all over the place for Pumpkin and Black Bean enchiladas, burritos, quesadillas, tacos, etc.

Now the flavor combo together sounded incredible to me - and I'm sorry it took me almost a year to get around to finally making these.

I didn't use a recipe - I just kind of winged it. But it was so tasty, so easy and so good! Wasn't a huge hit with the non-vegetarian loving hubs, but I adored these and would so make these again.

Stephany's Pumpkin and Black Bean Enchiladas

1 package small flour tortillas
1 can pumpkin

1 can black beans - drained and rinsed

1 package shredded mexican cheese

1 jar mexican seasoning (whatever you have around)

1 bottle green enchilada sauce mix

cilantro

Spread pumpkin on the tortilla and sprinkle with a T of black beans, a sprinkle of seasoning and a tsp or so of cheese and a little sprinkle of fresh cilantro.

Roll up the tortillas and place in a baking dish. Repeat to make enough for your casserole dish. top with enchilada sauce and sprinkle with cheese.

bake at 350 for 30 minutes until warmed inside.

I served this with some sliced tomatoes with cilantro and some fresh fried plantains that I made myself at home. I cut the plantain up, and fried the slices in oil and then drained on paper towel and sprinkled with salt - they really didn't absorb that much oil so don't freak out over frying them. they were such a good treat with the enchiladas!

An Excellent Summer Salad

I saw this recipe on 1o1 Cookbooks Blog that I frequent - and if you don't visit her site you should, she's an incredible and unique cook - never have had ANYTHING bad from her site.

She posted this recipe a while back and I thought this would be a great dinner for us.

We made it as the recipe calls for but it was a little strong on some flavors so when we make this next time we'll certainly adapt it a bit.

The recipe, Pan-Fried Chickpea Salad Recipe, is here.

The changes we did make were that we used 2 cans of chick peas that were rinsed. Otherwise we made it as is - next time we will also not use the red onion - it was too strong with the red onion and the leek combined.

Homemade Veggie Burgers

I'm a big fan of veggie burgers, but I don't lovethe frozen ones - they are so greasy and either laden with peppers or have a horrible after taste or texture.

I like making my own, and realized I just need to get better about taking sundays to make some veggie patties for the week.

I tried this recipe this week from Prevention Magazine's site. They are SO incredibly good. I did have to make some adjustments to make it so they would stand up for a week in the fridge, transport and reheating but they came out awesome! They are NOT spicy - you could certainly add a hotter curry to make it have more kick.

Vegetarian Curry Burgers
2 tablespoons olive or canola oil - used light sesame oil.
1 medium onion, chopped (about 1 cup)
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon crushed fennel seeds
1 1/2 cups white button mushrooms, chopped
1 1/2 cups cooked and drained chickpeas - went ahead and used the whole can
1 medium carrot, grated (about 1 cup)
1/4 cup chopped walnuts
3 tablespoons chopped cilantro - used dried cubes from Knor.
1/2 teaspoon salt
1/4 teaspoon ground black pepper
flour - opted for breadcrumbs because the whole mixture needed to be more firm


Directions
1. In a medium nonstick skillet over mediumhigh heat, warm 1 tablespoon of the oil. Add the onion, curry powder, coriander, and fennel. Cook, stirring frequently, for about 2 minutes, or until the onion starts to soften. Add the mushrooms. Stir to mix. Cover and cook for about 4 minutes longer, or until the liquid pools in the pan. Uncover and cook for about 3 minutes more, or until the liquid is evaporated.

2. Transfer the mixture to the bowl of a food processor fitted with a metal blade. Add the chickpeas. Pulse until well chopped. (NOTE: I added in the walnuts and cilantro, salt and pepper before I pulsed it - then I blended with the carrots) Transfer to a bowl. Add the carrot, walnuts, cilantro, salt, and pepper and mix well.

3. Lightly dust hands with flour. Shape the mixture into six 4" wide patties. NOTE: Mixture was too gooey to stay together, so I added about a cup of breadcrumbs. This helped firm things up and make it so you could form a nice patty.

4. In a large skillet over medium heat, warm the remaining 1 tablespoon oil. Place the patties in the pan. Cook for about 4 minutes, or until browned on the bottom. Flip and cook for about 4 minutes longer, or until heated through. NOTE: I let them cook longer in the skillet on the non stick griddle pan. Then I placed on an air bake baking sheet in the oven for 20 minutes at 350 to help firm them up so they would withstand storage for the week. Came out perfectly and delicious!